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Written by RedRider
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Monday, 11 June 2007 14:38 |
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8 oz mild cheddar cheese (grated)
8oz sharp cheddar cheese (grated)
10-12 oz jar pickled jalapeno
(chopped)
3 green onions (chopped)
1 quart jar Hellman's mayo
Mix and chill
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Written by RedRider
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Monday, 11 June 2007 14:37 |
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1 can black beans (drained)
1 can black eyed peas (drained)
1 can diced tomatoes (drained)
3 green onions (chopped)
3 cloves garlic (crushed)
1 green pepper (diced)
1/3 cup parsley
1/4 cup onion (chopped)
Mix all together and add 1/2 cup Zesty Italian
dressing. Stir and chill
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Written by Tom Greenberg
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Friday, 29 September 2006 03:29 |
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Tom's Soy Brine for Smoked Salmon
1 tbs Kosher Salt
1 tsp Dry Mustard
1 tbs Molasses
1 cup Brown Sugar
1/2 cup Dark Rum
1 cup Soy Sauce
4 cups Water
Mix all ingredients until completely dissolved...soak fillets overnight, making sure they are completely covered...do not rinse fillets before smoking.
Make sure you keep a close eye on the fish while smoking and keep the temperature from getting too hot. With all the sugar in this brine it can burn...you just want it to carmelize.
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Written by SalmonKing
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Monday, 10 July 2006 08:54 |
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1 large yellow bell pepper, roasted 3 tablespoons rice wine vinegar 3 large cloves garlic, coarsely shopped Pinch of saffron threads, pan toasted 1 1/2 teaspoons honey 1/2 teaspoon Dijon mustard Scant 2/3-cup extra virgin olive oil Coarse salt and freshly ground black pepper to taste
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Read more...
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Written by SalmonKing
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Monday, 10 July 2006 08:49 |
8 tablespoons (1 stick) unsalted buffer 1 shallot, minced 1/2 cup dry white wine 2 tablespoons dried cranberries, soaked in 1/2 cup freshly squeezed orange juice 2 tablespoons grated fresh horseradish, or 2 tablespoons bottled horseradish, drained 1 1/2 teaspoons freshly squeezed lemon juice Kosher salt and freshly ground black pepper 2 tablespoons extra virgin olive oil Four 6-ounce salmon fillets, skin on 1 pound flat-leaf spinach, trimmed of thick stems, washed, and dried 2 tablespoons chopped toasted walnuts
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Read more...
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