Buffalo Wings
Serves 6 to 8 as an appetizer

Sauce Ingredients:
4 tablespoons unsalted butter
1/2 cup Frank's Louisiana Hot Sauce
2 tablespoons Tabasco or other hot sauce, plus more to taste
1 tablespoon dark brown sugar
2 teaspoons cider vinegar

Wings Ingredients:
1-2 quarts peanut oil, for frying
1 teaspoon cayenne
1 teaspoon ground black pepper
1 teaspoon salt
3 tablespoons cornstarch
18 chicken wings (about 3 pounds), wingtips removed and remaining wings separated into 2 parts at joint.

Vegetables and Dressing Ingredients:
4 medium stalks celery, cut into thin sticks
2 medium carrots, peeled and cut into thin sticks
1 1/2 cups Rich and Creamy Blue Cheese Dressing

Method

Making the Sauce:
Melt butter in small saucepan over low heat. Whisk in hot sauces, brown sugar, and vinegar until combined. Remove from heat and set aside.

Making the Wings:
Preheat oven to 200 degrees. Line baking sheet with paper towels. Heat 2 1/2 inches of oil in large Dutch oven over medium-high heat to 360 degrees. While oil heats, mix together cayenne, black pepper, salt and cornstarch in small bowl. Dry chicken with paper towels and place pieces in large mixing bowl. Sprinkle spice mixture over wings and toss with rubber spatula until evenly coated. Fry half of chicken wings until golden and crisp, 10 to 12 minutes. With slotted spoon, transfer fried chicken wings to baking sheet. Keep first batch of chicken warm in oven while frying remaining wings.

Pour sauce mixture into large bowl, add chicken wings, and toss wings until uniformly coated. Serve immediately with carrot and celery sticks and blue cheese dressing on the side.

======================================================

Rich and Creamy Bleu Cheese Dressing
Makes about 3/4 cup

Ingredients:
2 1/2 ounces blue cheese, crumbled (about 1/2 cups)
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon garlic powder
Salt and ground black pepper

Method

Mash blue cheese and buttermilk in small bowl with fork until mixture resembles cottage cheese with small curds. Stir in remaining ingredients. Taste and adjust seasoning with salt and pepper. (Dressing can be refrigerated in airtight container for up to 2 weeks.)

===================================================

Chili Con Carne
Serves 6

Ingredients:
3 tablespoons ancho chili powder, or 3 medium pods (about 1/2 ounce), toasted and ground
3 tablespoons New Mexico chili powder, or 3 medium pods (about 3/4 ounce), toasted and ground
2 tablespoons cumin seeds, toasted in dry skillet over medium heat until fragrant, about 4 minutes, and ground
2 teaspoons dried oregano, preferably Mexican
4 pounds beef chuck roast, trimmed of excess fat and cut into 1-inch cubes
Salt
7 -8 slices bacon (about 8 ounces), cut into 1/4 inch pieces
1 medium onion, minced
5 medium garlic cloves, minced (about 5 teaspoons)
4-5 small jalapeno chili peppers, stemmed, seeded, and minced
1 cup canned crushed tomatoes or plain tomato sauce
2 tablespoons lime juice
5 tablespoons masa harina or 3 tablespoons cornstarch
Ground black pepper

Method

Making the Toasted and Ground Chiles:
Place chilies on baking sheet in 350-degree oven until fragrant and puffed, about 6 minutes. Cool, stem, and seed, tearing pods into pieces. Place pieces of the pods in a spice grinder and process until powdery, 30 to 45 seconds.

Making the Chili:
Mix chili powders, cumin and oregano in small bowl and stir in 1/2 cup water to form thick paste; set aside. Toss beef cubes with 2 teaspoons salt in large bowl; set aside.

Fry bacon in large Dutch oven over medium-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon to paper and towel-lined plate; pour all but 2 teaspoons fat from pot into small bowl; set aside. Increase heat to medium-high; sauté meat in four batches until well-browned on all sides, about 5 minutes per batch, adding 2 teaspoons bacon fat to pot each time as necessary. Set browned meat aside in large bowl.

Reduce heat to medium and add 3 tablespoons bacon fat to now-empty pan. Add onion and sauté until softened, 5 to 6 minutes. Add garlic and jalapenos and sauté until fragrant, about 1 minute. Add chili powder mixture and sauté until fragrant, 2 to 3 minutes. Add reserved bacon and browned beef, crushed tomatoes or tomato sauce, lime juice, and 7 cups water. Bring to a simmer. Continue to cook at steady simmer (lowering heat as necessary) until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.

Mix masa harina with 2/3 cup water (or cornstarch with 3 tablespoons water) in small bowl to form smooth paste. Increase heat to medium, stir in paste, and simmer until thickened, 5 to 10 minutes. Adjust seasonings generously with salt and ground black pepper to taste. Serve immediately or, for best flavor, cool slightly, cover, and refrigerate overnight or for up to 5 days. Reheat before serving.

Serve the chili with any of the following sides: warm pinto or kidney beans, corn bread or chips, corn tortillas or tamales, rice, biscuits, or just plain crackers. Top with any of the following garnishes: chopped fresh cilantro-leaves, minced white onion, diced avocado, shredded cheddar or jack cheese or sour cream.

=========================================

Sangria
Serves 4

Ingredients:
2 large juice oranges, washed; one orange sliced; remaining orange juiced
1 large lemon, washed and sliced
1/4 cup sugar
1/4 cup Triple Sec
1 (750-milliliter) bottle inexpensive, fruity, medium-bodied red wine, chilled

Method

Add sliced orange, lemon, and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice but is not totally crushed and sugar dissolves, about 1 minute. Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2 hours and up to 8 hours.
Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately.

 =================================================          

MARINATED BEEF BRISKET  TEXAS STYLE

From: Michelle Bass Combine the rub, lime juice,

   Madeira and olive oil in a blender. Process until it

   becomes a smooth paste. Or combine the ingredients in

   a small nonreactive bowl and stir into a paste. Scrape

   the paste from the blender or bowl. With your hands

   lightly oiled, rub the paste into the brisket, coating

   both sides well. Cover the brisket with clear food

   wrap and marinate for a minimum of 36 hours in the

   refrigerator. Remove the brisket from the refrigerator

   and let it sit at room temperature (for about 1 hour)

   before you begin to cook.

   TO COOK OUTDOORS, use a covered kettle grill or water

   smoker.  In a kettle grill, indriectly cook the

   brisket over a water pan containing a basting liquid

   of water, orange juice, wine or something similar for

   about 2 hours per pound, refreshing the coals with

   damp smoking chips every couple of hours.  The brisket

   should have a dark crust when finished.  If you are

   using a water smoker, follw the manufacturer's

   instructions. Remove the brisket from the grill and

   let it stand for 10    minutes before slicing.

   TO COOK INDOORS, preheat the oven to 200F.  Put the

   brisket in a roasting pan and place in the center of

   the oven.  Roast for 2 hours per pound, undisturbed.

   Remove the brisket from the roasting pan and let stand

   for 10 minutes before slicing.  If you like, combine

   the pan juices with some warm barbecue sauce for

   serving.

   To serve, slice the brisket across the grain.  Place

   overlapping slices on a large platter, drizzle with

   barbecue sauce and garnish with grilled red onions

   rings.

   Yield:  10 to 12 servings.

   Author's note:  The trick behind a perfectly moist

   beef brisket is slow, even heat or smoke.  If you have

   a water smoker and access to mesquite chips or hard

   wood, Texas beef brisket takes on added depth. But you

   can get nice results indoors with your own oven. The

   Texas Dry Rub becomes the basis of a smoky, savory

   paste. Serve the brisket with your favorite barbecue

   sauce, a side of coleslaw and a garnish of sliced,

   grilled red onions.

   Note from me:  I used this recipe on a 3.25 pound eye

   of round roast and let it marinate in the refrigerator

   for 72 hours. It was delicious! The rub was very hot,

   so I rubbed it off the roast before slicing so there

   was no overkill on heat.  We served two sauces on the

   side:  homemade BBQ sauce and horseradish sauce. Great

   with baked beans and homegrown tomato salad!

   Source: "Marinades" by Jim Tarantino

==================================================

Vietnamese Iced Coffee

===========================================================

Vietnamese Pork chops

Pork chops - 2-3 lbs

Sugar - 5 tsps

Salt - 3 tsps

Onion - 1 large, cut small wedges

Garlic - 2 tsps, chop

Olive Oil - 2 tbps

Mix Salt and Sugar to pork chops and let it sit for at least 20 minutes.

Hot wok or fry pan (high heat), add onion and garlic, then pork chops. Keep Onion on the top of the meat.

Brown both side.

add 1 cups water, cover, let cook until meat tender and about 1/2 cup water left. (add water if needed)

Serve with steam rice.

 =================================================

Vietnamese-Style Sandwich: Banh Mi
Recipe courtesy Anthony Nguyen, Saigon Banh Mi So # 1, NYC
 

===================================================================

 Bake Cod

4 cod fish
seasoned salt
1 Stick butter
1 lemon
parsley

Place cod in a baking dish (preferably thawed).
Sprinkle seasoned salt lightly over fish.
Take the juice of the lemon and sprinkle over fish.
Take the butter and slice it over the fish so that each piece
of fish has 2 or 3 pieces of butter on it. Bake in a 350 degrees oven
with foil over dish for 30 minutes. Remove and sprinkle
parsley over fish and serve.
 

==================================================

Bake Flounder

3 lb Flounder
6 T Butter, melted
2 T Onions, browned, chopped
1 ea Garlic clove, mince/browned
2 T Parsley
1/4 c Wine, dry white
1 ea Lemon, juice of
1 x Salt & pepper to taste
1 x Flour

Place fish in baking dish or pan. Prepare a sauce by browning garlic,
onion in melted butter. When brown, add parsley, wine and lemon
juice. Blend sauce. Pour sauce over fish; sprinkle with salt, pepper,
flour. Bake covered 10 min. at 375 Degrees. Uncover, basting with
melted butter and dry white wine. Bake (ten minutes more or until
done to taste. Also for: Flounder, mackerel, weakfish, grouper,
snapper, bass etc. Suggestions: Vary the ingredients of the sauce
with other recipes. Recipe date: 11/28/87
========================================================================

Grilled Garlic Chicken
Recipe courtesy Jane Kirby

2 (4-pound) chickens, cut into 8 pieces, backbone removed
1 bunch scallions, minced
6 garlic cloves, peeled and finely chopped
2 cups orange juice
1/4 cup tablespoons cider vinegar
2 teaspoons dried oregano
2 teaspoons kosher salt
1 teaspoon crushed red pepper flakes

Serving suggestion: Grilled Summer Vegetables and Corn, recipe follows

Place the chicken pieces in 1 or 2 large re-sealable plastic bags and add the rest of the ingredients. Seal the bag and shake to mix. Refrigerate at least 1 hour or overnight.

Heat grill to medium heat, or until the coals are lightly covered with ash. Oil the grill.

Cook the chicken, skin side up, for 20 minutes. Turn the pieces and cook an additional 15 to 20 minutes, or until a meat thermometer inserted reaches 155 degrees and the chicken is fork-tender and the juices run clear when a thigh is pricked with a fork. (It should measure 180 degrees F on an instant read thermometer). Alternately, roast the chicken in a preheated 400 degree F oven for 35 to 40 minutes.

1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.

Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Crockpot Lemon Garlic Chicken with Wild Rice
Recipe courtesy Kathleen Daelemans

1 pound boneless, skinless chicken breasts, lightly pounded (3 to 4 ounces meat per person)
Kosher salt
Freshly ground black pepper
8 cloves garlic, smashed
1 cup wild rice blend
1/4 cup fresh squeezed lemon juice
2 1/4 cups water
10 fresh parsley sprigs

Season the chicken breasts generously with salt and pepper. Place the chicken breasts in the bottom of a slow cooker. Add the garlic and rice. Add the lemon juice to the water and stir. Pour this mixture over the rice and chicken. Stir once to coat. Place the lid on the slow cooker and set on low for 8 hours. To plate, place a serving of the rice on each plate and top with 1 chicken breast. Garnish with fresh parsley sprigs

Cornish Game Hens with Wild Rice Stuffing
From Food Network Kitchens

6 tablespoons unsalted butter, divided
1/4 cup finely chopped onion
2 tablespoons finely chopped celery
1 teaspoon finely chopped fresh thyme leaves
1 1/2 cups cooked wild rice
1 tablespoon minced flat-leaf parsley, plus sprigs for garnish
1/3 cup toasted pecan pieces, broken
2 tablespoons dried cranberries
2 tablespoons dried currants
4 dried apricots, diced
Kosher salt and freshly ground black pepper
4 Cornish hens, patted dry
1 tablespoon balsamic vinegar

In a medium skillet, heat 2 tablespoons of the butter over medium-low heat. Saute the onions and celery until softened, about 10 minutes. Add the thyme and cook for 1 minute more. In a mixing bowl combine the onion mixture with the rice, parsley, nuts and dried fruits and season with salt and pepper to taste. Place 1/2 cup of the stuffing into the cavity of each hen. Tie the legs of each bird together with kitchen twine.

Preheat the oven to 400 degrees F. Melt the remaining butter with the vinegar. Brush the birds all over with the butter mixture and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast the hens until an instant read thermometer inserted in the thigh registers 170 degrees F., about 80 minutes. Set the birds aside at room temperature, loosely covered with foil, for 10 minutes before carving. Split hens in half through the breast with a sharp knife or poultry shears, and keep the stuffing intact. Arrange birds skin-side up, on a platter, garnish with sprigs of parsley and serve.

Emeril's Texas-Style Smoked Brisket
Recipe courtesy Emeril Lagasse, 2002

1 (4-pound) beef brisket, trimmed
2 tablespoons dark brown sugar
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne
2 teaspoons dry mustard
2 teaspoons ground cumin
Mesquite wood chips
Barbecue Sauce, recipe follows

Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, chili power, paprika, salt, garlic powder, onion powder, black pepper, cayenne, dry mustard, and cumin thoroughly. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and let marinate refrigerated at least 6 hours or overnight. Remove the meat from the refrigerator and let come to room temperature.

Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside.

Remove the meat from the refrigerator and let come to room temperature.

Prepare a smoker with charcoal and the wood chips according to the manufacturer's instructions to 180 to 200 degrees F. Place the water pan in the smoker and add water to the fill line, about 2/3 full. Place the unwrapped brisket on the lower rack off the direct heat, close the lid, and cook, regularly stoking the fire and adding additional chips, until an instant-read thermometer registers an internal temperature of 140 to 145 degrees F., about 4 to 5 hours. Remove the meat from the grill and let rest for 20 minutes before carving the meat against the grain.

(Alternately, prepare a stove-top smoker according to the manufacturer's instructions. Place the unwrapped brisket on the rack over low heat. Close the lid and smoke for 1 hour. Preheat the oven to 275 degrees F. Remove the meat from the smoker and wrap in a large sheet of heavy aluminum foil. Place on a baking sheet and roast until tender and an instant-read thermometer registers an internal temperature of 140 to 145 degrees F., about 2 to 3 hours. Remove the meat from the oven and let rest for 20 minutes before carving the meat against the grain.)

Serve with Barbecue Sauce on the side for dipping.

Barbecue Sauce:
2 tablespoons vegetable oil
3/4 cup chopped yellow onions
2 tablespoons chopped garlic
4 cups ketchup
1/2 cup dark brown sugar
2 tablespoons cane syrup
1/2 cup apple cider vinegar
1/2 cup yellow mustard
1/4 cup Worcestershire sauce
3 tablespoons hot red pepper sauce
2 teaspoons Essence, recipe follows
1/2 teaspoon red pepper flakes, or more to taste

In a large pot, heat the oil over medium-high heat. Add the onions and cook, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, cane syrup, vinegar, mustard, Worcestershire, hot sauce, Essence, and red pepper flakes and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving.

Yield: about 4 cups

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

                             BAKED FRESH SALMON

 Recipe By     : 

 Serving Size  : 4    Preparation Time :0:00

 Categories    : Fish

   Amount  Measure       Ingredient -- Preparation Method

 --------  ------------  --------------------------------

    3       lb           Salmon

    1       t            Salt

    1       t            Pepper, black

      1/2   ts           Thyme

    3       tb           Butter

    1 1/2   c            Cream, light

    3                    Onion -- sliced

    3                    Parsley sprig

    1                    Garlic clove -- quartered

    1                    Bay leaf

    2                    Cucumber -- peeled & cut into

                         -strips

   Combine salt, pepper and thyme then rub all sides of

   the salmon. Melt butter in baking dish then add salmon

   and coat with the butter. Add light cream, onion

   slices, parsley, garlic, and bay leaf then arrange

   cucumber strips around the fish. Bake covered for 40

   minutes or until centre bone can be removed easily.

   Remove and discard bay leaf, onion, parsley and garlic

   before serving.

                              BAKED SALMON

 Recipe By     : 

 Serving Size  : 4    Preparation Time :0:00

 Categories    : Fish                             Main Dish

                 Seafood

   Amount  Measure       Ingredient -- Preparation Method

 --------  ------------  --------------------------------

    1       lb           Salmon fillets

    1       t            Oregano, dried

    2       cl           Garlic -- minced

                         Pepper to taste

    1                    Tomatoes -- thinly sliced

    1       sm           Onions -- thinly sliced

    2       tb           Parsley -- chopped

      1/4   c            Dry bread crumbs

    1       tb           Vegetable oil

   Spray shallow baking pan with non-stick coating. Place

   fish in baking pan and sprinkle with oregano, garlic

   and pepper. Layer with tomato, onion and parsley.  Mix

   bread crumbs with oil and sprinkle on top of fillets.

   Bake at 450^ F. for 8 to 10 minutes or just until fish

   flakes easily.

                            BAKED SALMON IN FOIL

 Recipe By     : 

 Serving Size  : 6    Preparation Time :0:00

 Categories    : Fish

   Amount  Measure       Ingredient -- Preparation Method

 --------  ------------  --------------------------------

    3 1/2   lb           Salmon

    1                    Lemon

                         Salt and Pepper

    1       tb           Oil or Softened Butter

   Lay a piece of silver foil, large enough to wrap the

   salmon in a very loose parcel, on a baking tray. If

   the salmon is to be served hot, grease the foil with

   the butter, or use the oil if serving the salmon cold.

   Thinly slice the lemon and put about half on the foil.

   Put the salmon on top, with a few slices of lemon

   inside and lay the rest of the lemon along the top of

   the salmon. Season generously and wrap loosely, making

   sure the edges are securely folded together so that no

   steam can escape. Put into a medium oven, Gas Mk

   4,350F,180C, for 10 minutes per pound. If serving hot,

   take it out of the oven and let it stand for a further

   10 minutes. If serving cold, leave the salmon in the

   foil for two to three hours. To serve: Unwrap the fish

   and gently pull off the skin.

                   BARBECUED SALMON WITH BASIL

 Recipe By     : 

 Serving Size  : 4    Preparation Time :0:00

 Categories    : Fish

   Amount  Measure       Ingredient -- Preparation Method

 --------  ------------  --------------------------------

    4                    Salmon steaks (6 to 8 ounces

                         -each) thawed if necessary.

    2       tb           Lemon juice

    2       tb           Olive oil

    1       t            Dried and crushed basil

                         Lemon wedges

   Combine lemon juice, olive oil and basil; brush on

   both sides of salmon. Grill over medium hot coals 10

   minutes per inch of thickness or until fish flakes

   when tested with a fork.  Serve with lemon wedges.

   Serves 4

                               GRILLED SALMON

 Recipe By     : 

 Serving Size  : 4    Preparation Time :0:00

 Categories    : Seafood

   Amount  Measure       Ingredient -- Preparation Method

 --------  ------------  --------------------------------

    2                    Salmon fillets

      1/2  cup           Vegetable oil

      1/2  cup           Lemon juice

    4                    Green onions -- thinly sliced

    3      tablespoons   Fresh parsley -- minced

    1 1/2  teaspoons     Fresh rosemary

      1/2  teaspoon      Salt

      1/8  teaspoon      Pepper

 Recipe by: Sue Klapper Preparation Time: 0:20 

   Place salmon in a shallow dish.  Combine remaining ingredients and mix well.

 Set aside 1/4 cup for basting; pour the rest over the salmon. Cover and

 refrigerate for 30 minutes.  Drain, discarding marinade. Grill salmon over

 medium coals, skin side down, for 15 to 20 minutes or until fish flakes easily

 with a fork. Baste occasionally with reserved marinade.

                               GRILLED SALMON

 Recipe By     : 

 Serving Size  : 1    Preparation Time :0:00

 Categories    : Fish

   Amount  Measure       Ingredient -- Preparation Method

 --------  ------------  --------------------------------

    6       md           Salmon steaks 1 inch thick

      1/3   c            Olive oil

    4                    Cloves garlic, crushed

      1/2   c            Chopped parsley

      1/4   ts           Dill weed

    1       t            Salt

    1       c            Fine dry bread crumbs

      1/4   c            Butter or margarine

   Place salmon on well-greased broiler pan.  Combine and

   blend oil, garlic, parsley, dill weed, and salt in

   blender container.  Stir in bread crumbs and set

   aside.  Brush steaks with butter.  Broil about 4

   inches from heat 8 minutes, or until fish flakes

   easily when tested with a fork. Spread about 2

   Tablespoons garlic mixture on each salmon steak.

   Return to broiler and broil 1 or 2 minutes, or until

   lightly browned.

                    GRILLED SALMON WITH LEMON & THYME

 Recipe By     : 

 Serving Size  : 10   Preparation Time :0:00

 Categories    : Fish

   Amount  Measure       Ingredient -- Preparation Method

 --------  ------------  --------------------------------

    4       lb           Salmon fillet -- skinned

    3       tb           Cognac

      1/4   c            Lemon peel -- minced

    2       tb           Shallot -- minced

    1 1/2   tb           Kosher salt

    1 1/2   tb           Sugar, brown

    1       tb           Thyme, fresh -- minced

      3/4   ts           Pepper

   Place salmon fillets on heavy large baking sheet.  Rub

   Cognac over both sides of fish.  Mix together all

   remaining ingredients in small bowl. Rub over both

   sides of fish.  Cover with plastic wrap. Top with

   another baking sheet.  Weight with heavy object.

   Refrigerate at least 6 hours or overnight.

   Prepare barbecue (medium-high heat).  Grill fish until

   cooked through, about 3 minutes per side.  Transfer to

   plates and serve.

   Note: Bon Appetit recommends a sturdy red wine, such

   as a Beaujolais from Moulin-a-Vent.  They also

   recommend serving with sauteed zuc- chini. You could

   also diagonally slice thickly some zucchini with peel

   left on and brush with butter, lemon and thyme mixture

   and grill next to the fish; a Griffo grill would help

   but if you sliced the zucchini thick enough and on a

   strong enough diagonal, I don't think you would have

   problems with it falling through the grill. Some fresh

   steamed green beans with butter and freshly ground

   pepper would also be good.

Grilled Salmon with Honey Mustard Glaze

 Recipe By     : Gordon Restaurant, Chicago

 Serving Size  : 1    Preparation Time :0:10

 Categories    : Fish

   Amount  Measure       Ingredient -- Preparation Method

 --------  ------------  --------------------------------

    6      ounces        salmon fillets -- brushed with oil

    2      tablespoons   honey

    2      pinches       Dry Coleman's Mustard

    2      tablespoons   water -- warm

    2      teaspoons     soy sauce

    1      pinch         salt -- to taste

    1      pinch         black pepper -- to taste

 STEP ONE: Honey-Mustard Glaze--

 In a bowl, combine honey, mustard, water, and soy sauce. Salt and pepper to

 taste.

 STEP TWO: Prepare the Salmon Fillet--

 Brush one six-ounce salmon fillet lightly with oil, season with salt and

 pepper.

 Grill each side for 2-3 minutes. Turn the fish over carefully only once to

 mark

 the surface; cook to desired texture. Brush flesh sid

 e of fish with glaze before removing from grill. Serve at once.

                         GRILLED SALMON & MARINADE

 Recipe By     : 

 Serving Size  : 1    Preparation Time :0:00

 Categories    : Fish                             Sauces

                 Marinades

   Amount  Measure       Ingredient -- Preparation Method

 --------  ------------  --------------------------------

    1 1/2   lb           Salmon fillets

      1/2   c            Oil

      1/4   c            Vinegar, red wine

      3/4   ts           Garlic salt

      1/4   ts           Salt

      1/4   ts           Sugar

      1/2   ts           Italian seasoning

    1                    Garlic clove, large, minced

      1/8   ts           Pepper

    1       t            Water

   Mix all ingredients except salmon. Marinate for at

   least 30 minutes. Grill (15 minutes per side for

   steak, 6 for fillet), brushing often with leftover

   marinade.

                          Salmon Teriyaki

 Recipe By     : Unknown Cooking Magazine

 Serving Size  : 2    Preparation Time :0:00

 Categories    : All Newly Typed Not Shared       Seafood

   Amount  Measure       Ingredient -- Preparation Method

 --------  ------------  --------------------------------

    2      Tablespoons   soy sauce

    3      Tablespoons   dry white wine or orange juice

      1/4  cup           packed brown sugar

      1/2  teaspoon      ground ginger or 1 tsp. grated gingerroot

      1/2  pound         salmon fillets

 Mix soy sauce, wine, brown sugar and ginger in shallow dish.  Add salmon;

 turn several times to coat.  Cover and refrigerate 1 hour, turning once.

 Set oven control to broil.  Spray broiler pan rack with nonstick cooking

 spray.  Remove fish from marinade; reserve marinade.  Place fish on rack in

 broiler pan.

 Broil with tops about 4 inches from heat for 4 minutes.  Carefully turn fish;

 brush with marinade.  Broil 2 to 5 minutes longer or until fish flakes easily

 with fork.  Discard any remaining marinade.

 2 servings.

                          TERIYAKI SALMON STEAKS

 Recipe By     : 

 Serving Size  : 6    Preparation Time :0:00

 Categories    : Seafood

   Amount  Measure       Ingredient -- Preparation Method

 --------  ------------  --------------------------------

                         -----FROM CHEF FREDDY'S-----

    1       c            Teriyaki sauce

    1       tb           Peanut oil

    3       tb           Parsley [chopped]

    1                    Clove garlic [crushed]

      1/2   ts           Pepper [freshly ground]

    6                    Salmon Steaks

   1)      Mix the first 5 ingredients in a bowl... then

   add the salmon steaks and let sand for 1 to 2 hours,

   turning the steaks every 20 to 30 min... 2) Place the

   steaks on a sheet of heavy foil... Grill for 4 to 5

   min. basting with the sauce... Turn the steaks and

   grill for 3 min. or until the steaks flake easily,

   basting with the sauce... 3) Serve hot or cold...

GRILLED CITRUS SALMON

Serves 6

• 1/3 c. fresh orange juice
• 1/3 c. fresh lemon juice
• 1/3 c. fresh lime juice
• 1/2 tsp. sugar
• 1/2 c. onion chopped
• 2 tbsp. gingerroot, peeled and chopped
• 6 center-cut pieces salmon filets with skin
• 1/2 c. coriander sprigs, chopped

In a blender, blend citrus juices until well combined. In a small mixing bowl pour ½ cup of juice and add sugar until dissolved and set aside. Add onion and gingerroot to remaining juice in blender and puree until smooth.

Mix in coriander and transfer mixture to a shallow baking dish, reserve remaining juice. Place salmon, skin side up in baking dish, cover and chill to marinate for one hour.

Heat well-seasoned ridged grill pan over medium high heat. Remove salmon from marinade and pat dry. Season salmon with salt and pepper and place skin side up and cook for 3-4 minutes.

Carefully remove salmon from pan and place on plate. Remove skin from salmon and pour reserved juice mixture over salmon.

Pork Roast

Turkey Breast with Zesty Dry rub

Smashed Potatoes

SIMPLE POT ROAST
Serves 6 to 8

For pot roast, we recommend a chuck-eye roast. Most markets sell this roast with twine tied around the center. If necessary, do this yourself (see illustrations, "How To Tie A Top-Blade Roast," below). Seven-bone and top-blade roasts are also good choices for this recipe. Remember to add only enough water to come halfway up the sides of these thinner roasts, and begin checking for doneness after 2 hours. If using a top-blade roast, tie it before cooking (see illustrations, "How To Tie A Top-Blade Roast," below) to keep it from falling apart. Mashed or boiled potatoes are good accompaniments to pot roast.

1 boneless chuck-eye roast (about 31/2 pounds)
Salt and ground black pepper
2 tablespoons vegetable oil
1 medium onion, chopped medium
1 small carrot, chopped medium
1 small celery rib, chopped medium
2 medium garlic cloves, minced
2 teaspoons sugar
1 cup canned low-sodium chicken broth
1 cup canned low-sodium beef broth
1 sprig fresh thyme
1–11/2 cups water
1/4 cup dry red wine

1. Adjust oven rack to middle position and heat oven to 300 degrees. Thoroughly pat roast dry with paper towels; sprinkle generously with salt and pepper.
2. Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes. Transfer roast to large plate; set aside. Reduce heat to medium; add onion, carrot, and celery to pot and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits. Return roast and any accumulated juices to pot; add enough water to come halfway up sides of roast. Bring liquid to simmer over medium heat, then place large piece of foil over pot and cover tightly with lid; transfer pot to oven. Cook, turning roast every 30 minutes, until fully tender and meat fork or sharp knife easily slips in and out of meat, 3 1/2 to 4 hours.
3. Transfer roast to carving board; tent with foil to keep warm. Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig. Boil over high heat until reduced to about 11/2 cups, about 8 minutes. Add red wine and reduce again to 11/2 cups, about 2 minutes. Season to taste with salt and pepper.
4. Using chef’s or carving knife, cut meat into 1/2-inch-thick slices, or pull apart into large pieces; transfer meat to warmed serving platter and pour about 1/2 cup sauce over meat. Serve, passing remaining sauce separately.

POT ROAST WITH ROOT VEGETABLES

In this variation, the vegetables—carrots, potatoes, and parsnips—are added near the end of cooking.

1. Follow recipe for Simple Pot Roast. In step 2, when roast is almost tender (sharp knife should meet little resistance), add 11/2 pounds (about 8 medium) carrots, sliced 1/2 inch thick (about 3 cups); 11/2 pounds small red potatoes, halved if larger than 11/2 inches in diameter (about 5 cups); and 1 pound (about 5 large) parsnips, sliced 1/2 inch thick (about 3 cups) to Dutch oven, submerging them in liquid. Continue to cook until vegetables are almost tender, 20 to 30 minutes.
2. Transfer roast to carving board; tent with foil to keep warm. Allow liquid in pot to settle about 5 minutes, then use wide spoon to skim fat off surface; discard thyme sprig. Add wine and salt and pepper to taste; boil over high heat until vegetables are fully tender, 5 to 10 minutes. Using slotted spoon, transfer vegetables to warmed serving bowl or platter. Using chef’s or carving knife, cut meat into 1/2-inch-thick slices or pull apart into large pieces; transfer to bowl or platter with vegetables and pour about 1/2 cup sauce over meat and vegetables. Serve, passing remaining sauce separately.

POT ROAST WITH MUSHROOMS,
TOMATOES, AND RED WINE

This recipe is based on stracotto, an Italian pot roast with tomatoes and red wine.

1. Follow recipe for Simple Pot Roast, adding 10 ounces white button mushrooms, cleaned and quartered, to Dutch oven along with onion, carrot, and celery in step 2. Decrease chicken and beef broths to 1/2 cup each and add 1/2 cup dry red wine and 1 can (14 1/2 ounces) diced tomatoes, with juice, along with broths.
2. After skimming fat off liquid in step 3, add 1 sprig fresh rosemary; omit red wine. Boil liquid over high heat until reduced to 11/2 cups; discard rosemary and thyme sprigs. Season to taste with salt and pepper.
3. Using chef’s or carving knife, cut meat into 1/2-inch-thick slices or pull apart into large pieces; transfer meat to warmed serving platter or bowl, pour sauce and vegetables over meat, and serve.

Roast Lemon Chicken
More than 30 chickens and 90 lemons later, we found that when it comes to great roast lemon chicken, nothing beats a little squirt.

Problem: Roast lemon chicken can be disappointing. The chicken itself can be dry and uninteresting—tasting nothing like lemon, or, even worse, bursting with bitter citric acidity. The accompanying pan sauce (if any) usually suffers a similar fate—bland and lemon-less or pucker-up harsh.

Goal: Find a way to bring out the full potential of the two main ingredients. The chicken would be evenly roasted and moist, with crispy skin, and the lemon flavor would be bright and pure, with not a trace of bitterness.

Solution: Brine the chicken for extra juiciness. Fill the chicken cavity with a cut-up lemon and garlic cloves and close with a wooden skewer. Roast breast-side down at 375 degrees for 40 minutes, then flip the chicken, add 1 cup chicken broth to the pan, and continue roasting at 450 degrees until done, about 40 minutes longer. Once cooked, cut the chicken into four pieces and broil to get an evenly crisped skin. For the truest lemon flavor, squirt fresh lemon juice into a simple pan sauce of chicken broth, butter, and fresh herbs.

ROAST LEMON CHICKEN
Serves 2 to 4

If using a kosher chicken, skip brining and begin with step 2. Broiling the fully roasted and quartered chicken skin-side up as it sits in a shallow pool of sauce crisps and browns the skin while keeping the meat succulent. If you decide to skip the broiling step, go directly from quartering the chicken to finishing the sauce with lemon juice, butter, and herbs.

1 cup kosher salt or 1/2 cup table salt
1 3 1/2- to 4-pound whole chicken
Vegetable cooking spray
2 medium lemons
6 medium garlic cloves, crushed and peeled
4 tablespoons unsalted butter, 2 tablespoons
melted, remaining 2 tablespoons chilled and cut into 2 pieces
Ground black pepper
1 3/4 cups canned low-sodium chicken broth
1 tablespoon minced fresh parsley leaves
1 teaspoon minced fresh thyme leaves

1. Dissolve salt in 2 quarts water in large container. Submerge chicken in brine and refrigerate 1 hour. Remove chicken from brine and thoroughly pat dry with paper towels.
2. Adjust oven rack to lower-middle position; heat oven to 375 degrees. Spray V-rack with cooking spray and set in flameproof roasting pan.
3. Cut 1 lemon lengthwise into quarters. Place lemon quarters and garlic in cavity of chicken.Thread long wooden skewer through flaps of skin on either side of cavity. Turn skewer and rethread back through skin flaps. Repeat stitching as necessary to shut cavity. Brush breast side of chicken with 1 tablespoon melted butter and season generously with pepper. Place chicken breast-side down in V-rack, then brush back with remaining tablespoon melted butter and season generously with pepper. Roast chicken 40 -minutes. Remove roasting pan from oven; increase oven temperature to 450 degrees. Using 2 large wads of paper towels, rotate chicken breast-side up; add 1 cup chicken broth to roasting pan. Return roasting pan to oven and continue roasting until thickest part of thigh registers 165 to 170 degrees on instant-read thermometer, about 35 to 40 minutes longer. Remove roasting pan from oven; tip V-rack to let juices from chicken cavity run into roasting pan. Transfer chicken to cutting board and let rest, uncovered, while making sauce; remove V-rack from roasting pan.
4. Adjust oven rack to upper-middle position; heat broiler. Skim fat from drippings in roasting pan, add remaining 3/4 cup chicken broth, and set roasting pan over high heat on burner. Simmer liquid, scraping pan bottom with wooden spoon to loosen browned bits, until reduced to 1/2 cup, about 4 minutes; set aside off heat.
5. Discard lemons and garlic from chicken cavity. Following illustrations from "Step by Step: Quartering the Chicken After Roasting" (link below), cut chicken into quarters. Pour accumulated chicken juices into roasting pan, then place chicken quarters, skin-side up, into sauce in roasting pan; broil chicken until skin is crisp and deep golden brown, 3 to 5 minutes. Transfer chicken to serving platter.
6. Halve remaining lemon lengthwise; squeeze juice of one half into roasting pan; cut remaining half into 4 wedges and set aside. Whisk 2 tablespoons butter into sauce until combined; stir in parsley and thyme. Adjust -seasoning with salt and pepper; serve chicken with sauce and lemon wedges.