Creme Brulee is a-ok, but when you’re grillin’ it, you’re killin’ it.
Ha, that was ridiculous. But truth is Truth: there’s nothing like being the guy whose slab of meat is the hit of the Barbecue. So I’m going to hook you up with two of my favorite recipes. They’re quick, easy, and absolutely delicious.
Somewhere in the South Salmon
This dish has got to have the highest “easy-to-make” / “stunningly-delicious” ratio ever. It started off as blackened salmon, but once I added the mojito-lime seasoning, the flavor just shot through the stratosphere. I also use butter, instead of oil, for a richer taste. Organic, fresh-caught salmon is best, but for big groups I get farm-raised salmon, which is usually half the price of the real stuff.
– salmon fillet
– blackening seasons
– mojito-lime seasons*
* the McCormicks stuff is best; it comes in a little paper packet. But it’s hard to find, so a suitable alternative is the fiesta lime stuff from Mrs. Dash. This is still a great dish with nothing but blackening seasons, but if you can find the tequila lime or chili-lime stuff, go for it.
1.) Mix equal parts blackening and tequila-lime seasons in a small bowl.
2.) Lay the salmon fillet in the center of a large piece of aluminum foil. The foil should be large enough to “wrap” the salmon when it’s folded up and over.
3.) Melt the butter in a microwave, and brush onto the salmon. I use a little oil brush like this one.
4.) Dust the buttery salmon with the seasons – enough to fully cover it, but don’t overdo it and layer on too much.
5.) Cut the limes into slices, and place on top of the salmon. Doesn’t have to be full coverage – anywhere you want to place ’em is fine.
6.) Fold up the aluminum foil and “wrap” the salmon
7.) Grill it! Medium heat (350-400 F), for 15-20 minutes. Check it around 15.
8.) Let it cool for two minutes, and amaze your guests with the deliciousness. Goes great with greens, and if you want to get extra fancy, find a mango-jalapeno salsa recipe for garnish.
Spicy Nutty Crispy Crunchy Burgers
Inspired by Power Burgers from the fantastic book Muscle Chow, I’ve changed a few things up. Chuck is a lot fattier than the 95% lean sirloin recommended, but it’s soooooo tasty, and holiday cheating is ok in my book. The nutty flavor (wheat germ, flax seeds, and sesame seeds) goes great with the fatty meat, and the crunch from the sesame seeds and bell pepper adds even more character. And if you love spicy as much as I do, then you’ll be liberal with the mango-habanero sauce.
– 2 lb ground chuck
– 1 lb ground sirloin
– 1/3 cup wheat germ
– 1/4 cup ground flax meal
– 2 Eggs
– 1 red or orange bell pepper
– 1/2 cup roasted sunflower seeds*
– 1-2 tbps mango habanero sauce (how spicy do you like it?)
– 1 tsp salt
– 1 tsp pepper
– 2 tbsp minced garlic (the stuff in the jar)
* I like to take raw, shelled sunflower seeds and mix them with some oil, tabasco, cumin, and chili powder, then bake them in a glass pan at 475 for 20-30 minutes, or until brown. pour ’em out onto a big plate or other pan that’s lined with paper towel, and press on them with more paper bowl until all the excess oil is absorbed. this started off as a snack for me, then I began adding them to my burgers. you don’t have to season them, but it sure adds to the flavor.
1.) Cut the bell peppers into little cubes
2.) Combine all ingredients in a big bowl. I use one whole egg, and one egg white (rather than two whole eggs).
3.) Mix it up and get those hands dirty. Shape the burgers into patties.
4.) Grill ’em! 2-4 minutes per side for a 1/3 pound patty on a covered grill. You can also cook these on a pan: medium heat, with a lid, 3-4 minutes per side.
5.) Serve on a whole wheat bun. My favorite condiments with these are alfalfa sprouts (the fresh light sprouts compliment the spicy heavy burgers so well), plain ol’ yellow mustard, and Sriracha – it’s a spicy thai ketchup of sorts. Spicy jack cheese is also good, as are avocado slices to balance some of the spice.
One final dish that should be on your short list: Ginger-Soy Marinated Shrimp. Every time I make these, they are a runaway hit. One tip: shell and devein the shrimp BEFORE cooking them. Or buy frozen shrimp that are already shelled and deveined (my preference, since it takes forever to clean shrimp). It is 100% easier to eat them when you cook them with the shells off.
Lemme know if you make use of either of these recipes!!! And if you’ve got any great, easy recipes of your own, I’d love to see them. I can’t call cooking a full-blown passion, but I love it, and I’ve long thought about putting together a TSM Cookbook.