In an effort to eat less meat, we like to have a few fish alternatives in our arsenal to satisfy our cravings for their meat counterparts. Instead of hitting up Seamless for your tandoori chicken, why not try a salmon stand-in?! This version comes together in very little time, and it packs a ton of flavor. The pickled red onions might seem like a superfluous add-on, but trust us, they’re SO worth it.
Made it? Let us know how it went in the comment section below!
YIELDS: 6 SERVINGS
PREP TIME: 0 HOURS 20 MINS
COOK TIME: 0 HOURS 25 MINS
TOTAL TIME: 0 HOURS 45 MINS
FOR THE QUICK PICKLED ONIONS 1 1/4 c. apple cider vinegar 1/2 c. water 3 tbsp. granulated sugar 1 tbsp. kosher salt 1 large red onion, thinly sliced FOR THE SALMON 1 large clove garlic, minced 2 tsp. minced fresh ginger 1 1/2 tsp. sweet paprika 1 tsp. ground coriander 1 tsp. ground cumin 1/2 tsp. ground turmeric 1/4 tsp. cayenne pepper Pinch ground cloves 1 1/4 c. plain low-fat yogurt Kosher salt Freshly ground black pepper 1 lemon, sliced, plus wedges for serving 1 (2 1/4-lb.) skin-on salmon fillet Cilantro sprigs, for serving
1. Make quick pickled onions: Stir together vinegar, water, sugar, and salt in a medium heatproof bowl. Microwave until hot and sugar and salt dissolve, stirring every 30 seconds. Stir in onions and let sit.
2. Preheat oven to 400°. In a medium bowl, stir garlic, ginger, paprika, coriander, cumin, turmeric, cayenne, and cloves into yogurt. Season with salt and pepper.
3. Place lemon slices on bottom of 9”-x-13” baking dish and arrange salmon on top. Season salmon with salt and pepper. Spread yogurt mixture in an even layer over top of salmon.
4. Roast salmon until cooked through and flakes easily with a fork, 20 to 25 minutes. Turn oven to broil and broil until golden if desired, about 3 minutes.
Serve salmon with cilantro, pickled onions, and lemon wedges.
St. Louis–style ribs just might be the best kind of ribs. For the traditional style, use spareribs and ask your butcher to cut them “St. Louis style”. This simply means that the breastbone will be cut off and the ribs will be in a rectangular shape. To get REALLY traditional, you’ll want to smoke your ribs, but we opted to bake ours in the oven for convenience. Oven-baked ribs still get perfectly tender and will be falling right off the bone!
YIELDS: 6 SERVINGS
PREP TIME: 0 HOURS 10 MINS
TOTAL TIME: 3 HOURS 35 MINS
3 lb. spareribs
2 tbsp. brown sugar
2 tsp. kosher salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. oregano
1/2 tsp. freshly ground black pepper
1/2 tsp. chili powder
1/2 tsp. mustard powder
1/4 tsp. cayenne pepper
4 tbsp. butter, cut into cubes
1 c. barbecue sauce
Preheat oven to 300° and line a baking sheet with aluminum foil. If your ribs have a thin membrane over the bones on the backside, remove by carefully sliding a knife under the membrane and then peeling it away.
In a small bowl, combine brown sugar and seasonings. Rub mixture all over ribs until well coated.
Evenly distribute butter cubes over ribs, wrap tightly in foil, and place on prepared baking sheet. Bake until very tender, about 2 1/2 hours.
Switch oven to broil, unwrap ribs, and brush all over with barbecue sauce. Place back on baking sheet and broil until sauce starts to caramelize, 5 minutes.
I have a huge fig tree that produces an abundance of figs. One year I tried drying some and developed this sweet and smoky recipe as a result. Now it’s a regular at family gatherings. —Greg Fontenot, The Woodlands, Texas
Cut pork into 1-in. cubes. Combine next seven ingredients; rub over pork. Refrigerate, covered, until ready to grill. Meanwhile, make a glaze by whisking vinegar, honey, mustard and oil. Set aside.
On water-soaked wooden skewers, thread pork cubes and fig halves. Grill, covered, on a greased rack over medium-high direct heat, turning occasionally, until a thermometer reads 145°, 8-10 minutes. During last half of grilling, brush cooked surfaces frequently with glaze.
Let skewers stand for 5 minutes; add a tomato to each. Transfer to a serving platter and sprinkle lightly with blue cheese and basil.
Easter morning is always hectic. Between sorting out Easter eggs and aiming to Church, it’s powerful to search out time for a hearty breakfast. Thankfully, I actually have a make-ahead breakfast dish that may provide you with much energy to survive the chaos.
Growing up, we have a tendency to continually create this scrumptious egg casserole as a part of our Church breakfast fundraiser. It absolutely was filled with fragmented sausage and cheese and that i loved it. Well, this can be a a lot of refined version, courtesy of Ezra’s cake.
There are several things i really like concerning breakfast strata. Initial and foremost is that the reality you create it ahead. The maximum amount as i like pancakes and contemporary toast that has time to form them on a busy morning? Not ME. However I will pop a dish within the kitchen appliance and walk away!
Next, it’s therefore filmable. the fundamentals keep the same—bread, eggs and milk. however the remainder, you’ll experiment and build your own favorite combos. For this version, I sauted spinach with garlic and mushrooms then further tomatoes and bacon. to form things even a lot of fascinating, I used jalapeno focaccia because the bread base.
I like spinach; however I wasn’t entirely sold-out on that within the formula. Next time, and there’ll be a next time, I’m aiming to eliminate the spinach and replace it with some artichoke hearts and roast red bell pepper for breakfast strata..
5 cups of cubed bread (french bread, sourdough, jalapeno focaccia, etc.) 2 cups grated cheddar cheese 10 eggs 4 cups milk (I used 2%) 3 green onions, sliced 1 teaspoon dry mustard 1/4 teaspoon cayenne pepper 1 teaspoon salt Pepper to taste 6-8 slices of cooked bacon, chopped 12 oz bag of baby spinach 2-3 garlic cloves, minced 3-4 plum tomatoes, chopped 8 oz container of sliced mushrooms
1. Spray a 9 x 13-inch baking dish with nonstick spray. Place the bread cubes in the dish and top with cheddar cheese. Set aside. 2. In a large bowl, whisk the eggs, milk, green onion, cayenne pepper, mustard, salt and pepper together. Pour mixture over bread cubes. 3. In a medium skillet, heat 1 tablespoon of olive oil or butter over medium heat. Add mushrooms and cook for 2-3 minutes or until softened. Add garlic and saute for another minute. Add washed spinach and 1 tablespoon of water. Cover the skillet and let the spinach wilt, 2-3 minutes. 4. Spoon the spinach mixture, tomatoes and bacon over the the bread cubes. Gently press down with a spoon to make sure everything is moistened. 5. Cover with plastic wrap and chill for up to 24 hours. 6. Heat the oven to 350 degrees. Bake the strata, uncovered, for 60 minutes or until the top is golden brown and doesn’t wiggle when you shake the dish. 7. Cool for 5 minutes before serving.
I confess, I’m addicted to great burgers! Where ever I go I’m always in search of the perfect burger. I know burgers aren’t exactly healthy, but oh they are so good! The juicier the better!
I’ve been to many burger joints around the world, some make pretty good burgers, others don’t. I’d have to say one of my recent favorites, as far as fast food chains go, is Five Guys and Fudrucker’s; and locally Teddy’s. But little did I know my search for a better burger would end in my own backyard! This is the Best Darn Burger Ever!!
My son brought over his new creation a few weeks ago for our weekly barbecue. It was amazing! We loved it so much I had him make it again last week! He says that he was inspired by a show he saw on TV, you know one of those popular shows where the host runs around the world trying different food. He couldn’t recall which show it was, but though the show showed the burger it never gave the recipe; he had to improvise on the ingredients. Whatever he did it turned out perfectly!
The burgers were juicy, tasty, and has just a little bit of spice. It is by far the best darn burger I’ve had anywhere!
It took a bit of doing but I managed to pin down his “recipe”. I’m so excited to be able to share it with you! I hope you love it as much as we do! These burgers will be a great addition to your July 4th. barbecue!
Makes 7-8 burgers
2 Sticks Cold Butter
4 Tbsp. Cayenne Pepper
2 Tbsp. Finely Minced Garlic
2 Tsp. Sea Salt
1 Tsp. Ground Black Pepper
3 Lbs. Ground Beef (80%/20%)
Cheddar Cheese slices or your preferred cheese (optional)
Toppings – Lettuce, Tomatoes, Onions, etc.dar
The night before (or at least 6 hours ahead of time):
Place butter and spices in a food processor or bowl and mix well.
Remove butter mixture from processor or bowl and form into a log
Tightly wrap butter log in plastic wrap.
Refrigerate over night or at least 6 hours. Or until the butter is solid not soft.
When ready to grill:
Mix ground beef and eggs in a large bowl.
Divide evenly and form into 3/4″ – 1″ patties
Cut butter into 1/2″ rounds, cut as many butter rounds as you have beef patties. Any left over butter will be used while grilling.
Scoop out center of each burger. Don’t scoop out a hole, leave some meat on the bottom of the space.
Place a butter round in each patty.
Cover patty with scooped out meat and flatten
Top each patty with a slice of the remaining butter mixture
Grill to desired “doness”
Top patties with desired cheese just before removing from the grill.
Serve hot. Garnish with lettuce, tomatoes, onions, and other toppings.