Archive for the ‘Recipes’ Category
My “Poached” Salmon Recipe for the Barbecue
I took a microwave recipe that I used for years and adapted it to my Barbecue Grill. All you need is a grill medium heat or with spread prepared charcoal and a long handled spatula or thong from your barbecue tool set. I took away the water and added some olive oil. It is delicious.
Ingredients:
2-3 lbs. Fresh Salmon cut in serving portions
Fresh squeezed lemon juice (2 TBS or so per portion)
whole pepper corns
Lawry’s Seasoned Salt
olive oil(1 tsp or so per portion)
dry white wine (enough to cover the fish in the “boat”)
aluminum foil formed in individual “boats) to place the fish and ingredients
I first form aluminum boats flattened in the bottom and crimped at the ends for placing the ingredients. Then I cut the salmon into individual portions with an appropriate knife from your kitchen cutlery set. I place them in each aluminum boat and then coat them with olive oil, Lawry’s salt and then lemon juice.I dredge the fish on both sides then pour the wine over the fish. I add a little Lawry’s salt and 3-4 pepper corns and close the boat by crimping the top. I cook them on direct heat for 20-25 minutes. At 15 minutes I usually open the top crimp with my Long handles thongs from the bbq tool set to allow some browning and to have the fish absorb more of the smoke flavor. Serve with a nice dry white wine or pinot noir along with a fresh salad with a vinaigrette or oil and vinegar dressing. French or Italian bread and maybe some fresh grilled zucchini. Enjoy!
Vegetable Beef Soup
Here’s a great one stainless steel pot recipe. Soups like vegetable beef soup are great on a cold winter day or as a great starter for a nice multi-course dinner. It fills you up but is relatively low in calories.
Ingredients:
1 package of beef short-ribs
2 quarts of water in a large pan(or beef stock or low salt beef broth, or combination of water and broth)
1 medium onion chopped
1 tsp salt(or 1/2 tsp if desired)
2 cups canned tomatoes
6 sprigs parsley
2 cups chopped cabbage
5-6 carrots sliced
2 cups cut green beans
1 cup diced potatoes
1/2 cup chopped celery
2 cups corn
Chop and slice vegetables with your french cutlery knife from your stainless steel cutlery set. Then cut the meat from the bones with the appropriate cutlery knife (french cutlery or medium carving knife) and brown in the appropriate 4-6 quart stainless steel pot in small amount of oil (olive or corn). If using multi-element stainless steel cookware, including waterless cookware, grease will not be necessary. Add the chopped onion and cook. Add cold water to the ingredients and cook with vegetables and other ingredients for 1-2 hours.Enjoy with a nice red wine and French or Italian bread. You could have smaller portion as the appetizer for a main meal as well.
French Onion Soup
This a great easy recipe to cook in your Waterless stainless steel cookware.
Ingredients:
8 onions (Vidalia)
6 garlic cloves whole
1 TBS butter
1 TBS oil
3 14.5 oz containers of chicken broth
1/2 cup dry red wine
6 slices of French bread (baguette) 1/4″ thinck
1 cup Monterey Jack or better mozzarella or Swiss grated
Carmelize onions and garlic in butter and oil in a 3 quart stainless steel saucepan from your stainless steel waterless cookware set over medium heat until transparent and creamy,about 30 minutes. Add Chicken brothand the red wine. Simmer covered an additional 30 minutes. Meanwhile toast the French bread in oven until light brown and dry. Ladle soup into broil safe bowls. Place one slice of bread on top an cover with the grated cheese. Broil until the cheese melts and begins to brown. Enjoy!
Sopa de Tortilla, Tortilla soup easy to cook with your Stainless Steel Cookware
Sopa de Tortilla or Tortilla Soup
Ingredients:
12 one day old tortillas
1/4 cup corn oil or olive oil
1/8 cup oil
2 cloves garlic pressed or finely chopped
4 tomatoes skinned, seeded and groung
6 cups chicken stock or broth low salt
2 sprigs epazote
lightly salt
10 oz mild white cheese, crumbled
6 chiles pasilla, fried and chopped
Use scissors to cut the tortilla into pencil-thin strips. Put them on a flat surface and let them dry for about 30 minutes in a warm place. Then fry them in 1/4 cup of corn or olive oil in a stainless steel frying pan until they are brown. Drain.
Lightly fry the onion and garlic in 1/8 cup of corn or olive oil in a stainless steel cookware pot. Add the tomatoes, and stir constantly until the ingredients from a thick paste. Add the stock or broth and epazote. Cover and simmer over a low heat. Add salt to taste, strain but keep the liquid hot.
Line the bottoms of hot soup bowls with the tortilla strips. Then pour the soup into the bowls or mugs and sprinkle cheese and chopped chile on the soup. Serve immediately. Enjoy!
Another tip for Weight Loss without Diet
Add a Broth based soup at the beginning of the meal for dinner or as the main part of lunch. You’ll fill up on much fewer calories. You can heat up a can of prepared low salt or even better make from scratch in your stainless steel cookware in minutes. The multiple element bottoms of quality stainless steel pots allow even heating and quicker cooking time. Think about minestrone, tortilla or Chinese won ton soup for some ideas.
Soup at the beginning of the meal slows your eating and curbs your appetite. You can start with a low sodium broth and add fresh or frozen vegetables along with maybe pepper and spices to your liking. Simmer them in a stainless steel pot 20-30 minutes. Avoid creamy soups which are high in fats and calories(except of course for an occassional splurge). Enjoy life!
ideas adapted from emedicinehealth.com
Barbecued Crusted Trout
Grill the trout by the indirect method for either charcoal or gas barbecue grills. All you need is a barbecue fork and long handled spatula from your barbecue tools sets and a cooking grill.
Ingredients:
4 8-10 oz. fresh trout (or thawed)
2 TBS olive oil
3/4 cup fine dry bread crumbs
1/2 tsp garlic salt(I would prefer crushed garlic and only lightly salt the fish if desired)
1/4 tsp paprika
1/4 tsp white pepper
1/4 tsp dried thyme crushed
1/4 tsp dried oregano crushed
Split trout open like a butterfly and brush both sides with the olive oil.
In a shallow dish combine bread crumbs, garlic, small amount salt, paprika, white pepper, thyme and oregano tossing together. Place the fish in the crumb mixture to coat on both sides with the crumbs.
Lightly grease the cooking grill and place the fish flesh side down in the center of the cooking grill. Grill 8-10 minutes or until fish flakes with tested with your fork of your barbecue tools. Then remove with the long handled spatula to a serving plate. Cook the fish the entire time on one side to avoid losing the crumb coating. Turning is not necessary.
Wine Basted Cornish Hens Barbecued
For this barbecue recipe use the indirect cooking method with either your charcoal barbecue grill or your gas barbecue grill (with medium heat).
Ingredients:
4 Cornish game hens (thawed or fresh)
1/3 clear Italian or Dijon vinaigrette salad dressing
2 TBS dry white wine
1/4 tsp salt (or less)
1/8 tsp pepper or to taste(I like fresh ground)
Combine salad dressing and wine and set aside. Then rinse the game hens and pat dry. Season with salt and pepper. Place the Cornish game hens breast side up in the center of the cooking grill. Using the basting brush from your barbecue grill accessories, brush the hens with the salad dressing mixture. Then barbecue for 45 to 60 minutes or until tender and no longer pink. The recipe suggests basting the hens once again with the salad dressing baste. I usually baste poultry every 15 minutes after the first 25 minutes or so. Serve with a nice green salad with vinaigrette dressing, barbecued corn, French or Italian bread and a nice dry white wine or pinot noire. Enjoy!
Lemon Sesame Chicken
This is a great recipe for your waterless cookware frying pans.
Ingredients:
4 skinless chicken breasts
1 fresh lemon
1 TBS sesame seeds
1 tsp oregano
Preheat a large stainless steel frying pan from your waterless cookware set on medium-high heat. Then place the skinless chicken breasts on the pan and reduce heat to medium. Cover the pan and leave the vent open or leave the cover slightly ajar. Cook 10 minutes on one side until browned and turn the chicken over with your spatula from your kitchen utensils. Cover and cook for another 5-7 minutes or until done.
Put the chicken breasts on a serving dish. Then squeeze the lemon over the chicken and sprinkle if with the sesame seeds and oregano. Serve immediately. Great with lightly cooked vegetables and rice pilaf. Enjoy!
Barbecued Fish Filets
My wife Silvia and I just went Ocean fishing and came back with some great Sculpin. Today is our barbecue day for our Gas Barbecue Grill. We’re going to use the marinade that Silvia uses for our barbecued prawns.
Ingredients:
2 lbs. or so fresh fish fillets
4 TBS +/- butter (margarine if cholesterol problems)
1 medium lemon squeezed
1-2 cloves garlic (pressed)
Melt the butter and sauté the garlic, then when cooled add lemon juice and pour over the fish filets, turning them to coat completely. Marinade for 30 minutes or so. Either light the charcoal or preheat the gas grill with nice hardwood, soaked wood chips. When ready take the barbecue grill and lightly spray with non stick like Pam or wipe down with olive oil. Then place over the preheated, prepared grill on medium heat and then place the fish on the lightly greased barbecue grill. Cook for 5-6 minute or until the fish is white and flakes with your fork from your barbecue grill accessories. You may turn the fish halfway through the cooking time with the long handled spatula from your bbq tool set. If the fillets are 1″ thick you might cook them 10 minutes or so and definitely turn them with your long handled spatula from the barbecue tools. Serve with a nice summer green salad with vinaigrette along with barbecued veggies, french bread, and a nice dry white wine or pinot noire. Enjoy!
Barbecued Cornish Game Hens with Wine Baste
This is a nice Summer recipe. For Cornish Game hens in wine baste, use the Indirect cooking method both for charcoal barbecue grills or with gas barbecue grills on medium heat.
Ingredients:
4 (1 1 1/2 pound) Cornish Game hens (defrost if frozen)
1/3 cup clear Italian or Dijon vinaigrette salad dressing
2 TBS dry white wine
1/4 or less salt
1/8 tsp ground pepper
Combine salad dressing and wine; set aside. Rinse hens and pad dry. Season with salt and pepper. Place hens breast side down in center of the (sprayed with non stick oil) barbecue cooking grill. Brush with salad dressing mixture. Grill 45-60 minutes or until tender (test with barbecue fork from your barbecue tools) or until no longer pink. Brushing at least once with the salad dressing mixture. (I like to baste every 15 minutes after the first 30 but don’t leave cover of bbq off too long). Remove with a spatula from your bbq tool set. Makes 4 servings. Great seved with corn, a nice summer salad, French bread, and a nice dry white wine or Pinot Noir if desired. Enjoy!