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Can you smell what THE BOTL is cookiiinnn!!!

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Forty, Is that a crab cake? My god that looks great
Yessir and thanks
chit....he's gone gourmet on us......lol.....looks good!!!!!
I did it man this thing was incredible on a sweet roll and I remember how I made it lol
All right. Now you've done it. Care to share your Crab cake recipe? Those look sooo good.
I can give you ingredients I still freestyled it ....have no idea what the measurements would be. I do em differently almost everytime which is what I meant by this time I know
 

whodeeni

the Cigar "Gangsta" ;0(
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I had a buddy who thought he'd add extra flavor by soaking the cedar planks in whiskey. HA HA HA I've never seen wood catch on fire so fast in my life. I'm laughing now just thinking about it!

I love grilled salmon. For anyone who has trouble getting it cooked evenly, try doing salmon steaks next time. The consistent thickness makes it a lot easier.

You can also poach salmon in a coffee maker:

[video=youtube;iOMyiBw4s4A]
Dammit Man! Soaking Cedar in Whiskey! Oh shit, that's funny as hell!
 

Almi

Jim
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I enjoy cedar plank salmon and this is a great recipe. The cedar plank I like to use are really cedar shakes that are not treated. I use them once or twice then toss them. Get a bunch for around $13.00 for a third of a square at Menards which is just like a Lowes. I do not soak at all. Here is the recipe:

Cedar Plank Salmon

Put olive oil all over the top side of plank then sprinkle with cajun spice.
Put salmon fillet on plank, coat with olive oil and more cajun spice.
Cover salmon with the zest of 1 lemon and 1 lime and a equal amount of grated fresh ginger.
It should be enough to cover the top of the fillet.
Put on grill for 15 mins. at high heat.
Scrap off the zest before serving.

Dipping Sauce

1/2 sesame oil
1/2 soy sauce
chopped green onions
Serve at room temp and drizzle over grilled salmon.

For two fillets a 1/4 cup of sesame oil and 1/4 cup soy sauce and 4-5 green onions.

Any cajun spice will work- no specific brand.
 

Almi

Jim
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Another tasty salmon recipe that a chef friend came up with:

Salmon Ala Osberg

1 salmon filet per person (8-10 oz.)
1 box of Stove Top
2 Tbl. Mayo/Lemon-Dill Aoli (per filet)

Preheat oven to 350

Prepare the Stove-Top according to directions

While the Stove-Top is cooking, cover both sides of the filet with mayo/lemon-dill aoli and place filets in a baking dish/pan

Once stuffing is done, place on top of filet (usually 1/3 cup)

Place in oven for approximatly 20 min. (depending on desired doneness)

Serve with left over stuffing, potatoes, etc. and veg.

This can also be done with a whole salmon filet and then cut to serve.

Lemon Dill Aoli
1 cup of Mayo
Lemon juice and zest of 1 lemon
1 tbsp of dill
garlic, salt and pepper to taste
 

Almi

Jim
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When you have leftover salmon and want to make up some fish cakes.

Dry

1 pound cooked salmon (no bones, crumbled)
1 ½ cup Town House crackers (or Ritz)
½ cup celery, diced
½ cup onion, diced (red or white)
2 Tbsp. parsley, minced
1 tsp. Old Bay Seasoning


Wet

½ cup orange juice
3 Tbsp. mayonnaise
2 Tbsp. mustard
1 tsp. Worcestershire
2 eggs

Mix dry and wet separately then lightly mix together. Make patties and fry in olive or vegetable oil until golden brown. Garnish with lemon.

NOTES: The salt is in the crackers. If time permits, refrigerate patties 30 minutes to help keep them together when cooking. Lemon is a non-optional option. These ingredients are ?ballpark? amounts. Live and learn. It?s all Good!
 

Almi

Jim
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During the open water season and I can get on Lake Superior we tend to have fresh salmon a couple times a week. I need lots of different recipes just to change things up a bit. Another good one is to take the Lemon Dill Aoli and put it on both side of the fillets and then cover the top with fresh graded parmesan cheese.

Lemon Dill Aoli
1 cup of Mayo
Lemon juice and zest of 1 lemon
1 tbsp of dill
garlic, salt and pepper to taste
 
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