Sweet and Spicy Grilled Salmon

We all know salmon is good for us. It provides Omega-3 fatty acids and a lean source of protein. We should be eating more fish, and this recipe provides an easy, tasty way to get it done.

Unfortunately, however, there are some people out there who claim to dislike salmon. I'm not sure why they feel this way, but I bet every so-called salmon hater was tortured with salmon that was creamed or overcooked as a kid.

Give this recipe a try. It is slightly sweet and has a mild taste. I've made many versions, changing the ingredients each time I make it, depending on my mood. Try adding fresh ginger, honey, red pepper flakes, garlic, or lime juice.

My family could not get enough of this tonight! When your two children, ages ten and thirteen, are fighting over the last piece, you know you've got a winner.

Sweet and Spicy Glazed Salmon

adapted from Epicurious

6 T. light brown sugar
8 teaspoons Dijon mustard
2 tablespoons soy sauce
2 teaspoons rice wine vinegar
1 1/2 pounds salmon fillets, cut into three pieces

Preheat grill to medium high. Combine brown sugar, mustard and soy sauce in a medium bowl. Transfer 2 tablespoons of this glaze to small bowl; mix in rice vinegar and set aside. Brush 1 side of salmon fillets generously with half of glaze in medium bowl. Place salmon fillets, glazed side down, onto grill. After about one minute, you should be able to peel off skin on side that is facing up. Cook until glaze is slightly charred, about 5 minutes. Brush top side of salmon with the rest of glaze from medium bowl. Turn salmon over and grill until second side is slightly charred and salmon is just opaque in center, about 5 minutes longer. Transfer salmon to plates. Drizzle reserved glaze in small bowl over salmon and serve.

Grilled Pizza Margherita

Since we bought our new Weber grill (insert chorus of angels singing here), I am obsessed with grilling. I'm looking to grill anything that steps in front of me.

Last night, it was grilled pizza. It's hard to believe how much better a homemade pizza is when it is grilled. It's all about the crust, and our regular ovens do not get hot enough. Sure, I've used a pizza stone in my oven, and it was fine. But with a grill, you get a higher temperature which is great for making grill marks and a fabulous crust.

The crust of a grilled pizza is the best balance of crunchy and chewy. You've got to taste it to believe it. You may not ever feel the need to go to a "Brick Oven Pizza" place again. Use whatever you have on hand for toppings.

GRILLED PIZZA

1. First, start preheating your grill to high.

2. Get your toppings ready -- perhaps a little sauce, some cheese. I used fresh mozzarella and a store-bought bruschetta topping which I had strained. I also had some leftover sauteed mushrooms and slices of fresh tomato. Your toppings need to be somewhat dry so you don't end up with a soggy pizza.

3. Using thawed dough purchased in a bag at the grocery store (you can certainly make your own), cut the dough into two pieces. Stretch each piece into an oval. Place each oval on a baking sheet (for you to carry outside), and spread a tablespoon or two of olive oil on top of each. Bring the toppings for the pizza outside with you to the grill.

4. Place the dough oil side down on the grill. Shut the cover, and stand close by, because it cooks quickly. Once the crust is browned to your liking, flip the dough. Now it's time to start putting the toppings on that browned side of the pizza. Once you've put the toppings on, put the cover down and don't leave. Remove the pizza when the cheese has melted and the bottom is crispy.

Top Your Own Hamburgers

We had our annual birthday bash for our son on the 4th of July. Putting our new grill to good use, we cooked quarter pound hamburgers. I bought a wide variety of hamburger buns. Then, our guests chose from a bunch of different toppings. Everyone seemed to enjoy customizing their burgers.

Topping Choices

I sauteed sliced Baby Bella Mushrooms in olive oil and garlic, and then I added some Montreal Seasoning and fresh thyme at the end.

Another topping choice was Balsamic Caramelized Vidalia Onions. I sauteed the large slices of onions in olive oil. After they had softened, I added chopped garlic, a teaspoon of sugar or so, some Montreal Seasoning, and a splash or two of balsamic vinegar. I turned up the heat and let everything get nice and caramelized.

Next, I baked some extra thick cut bacon. I cooked these extra thick slices in the oven at 400 degrees on baking sheets covered in aluminum foil. Regular bacon takes about 20 minutes to cook this way. This bacon took about 30 minutes. It was a big hit! Both young and old cannot resist a slice or two of bacon.

I also provided an assortment of cheeses, including: American, Swiss, Cheddar, Blue, and Pepperjack.

For dessert, I served Cheesecake Bites purchased at Sam's Club, GB's favorite. But I also offered thick brownies which were made into sundaes.

I highly recommend you hold your own Top Your Own Burger party this summer -- a new twist on an old favorite. Try having a contest for the Strangest Burger, Most Boring Burger, Most Original, etc. Let me know how it goes!

Brined Pork Chops

We took the plunge. We invested in a new grill. By invested, I mean, paid twice what one would normally pay for a grill this size. We convinced ourselves that it will be worth it, and so far it has.
Of course we did the compulsory shopping first. Sears. Home Depot. Lowe's. Each grill was so poorly built (think: wiggly) and unappealling. Then we did it. We bought a Weber gas grill, the Genesis. I have to say, I'm glad we did. It's solid. It works so well. No more under-cooked meat on one side, over-cooked on the other. Sear marks everywhere!

One of the first meals I cooked on the grill were these pork chops. I adapted the recipe from Allrecipes. Wow, did they come out moist. I highly recommend taking the time to brine them -- well worth the hour. The balsamic onions also provide great flavor. Start your grills!


1 1/2 quarts water
5 tablespoons kosher salt
2 tablespoons white sugar
6 pork loin chops, 1/2 inch thick

1/4 cup olive oil
4 cloves garlic, minced
2 t. fresh rosemary, minced (or more to taste)

1 cup balsamic vinegar
1 tablespoon butter
1 tablespoon olive oil
2 Vidalia onions, each cut into 8 wedges
1 teaspoon salt

In a large storage bag placed in a large bowl, stir together the water, kosher salt, and sugar. Add pork chops to this brine, and let them soak for about an hour. Drain and discard the brine. Pat pork chops dry with paper towels.

In the same storage bag, stir together the olive oil, garlic, and rosemary. Place pork chops in bag, and turn to coat. Marinate in the refrigerator for at least 2 hours.

Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 5 to 10 minutes. Watch closely. I burned my first batch.

Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and brown them, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt.

Preheat the grill for medium-high heat. Cook pork for about 4 minutes per side, or to desired doneness. Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the onion sauce, and serve.

Better Way to Cook Hamburgers

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I made burgers last night, but I made two changes to my usual routine.

(By usual routine, I mean, "Form patties, place on grill.")

First, I seasoned them like a meatloaf. In one pound of ground beef, I put about 1/4 cup seasoned bread crumbs, one egg, 1 teaspoon of Worcestershire Sauce, and 1 tablespoon of A-1 Sauce. Then I formed my patties.

I'm not sure where I heard to do this, but my next step was to make a small depression with my fingers in the center of each patty before cooking it. The idea behind it is that this thinner center will allow the burger to cook faster than usual. As a result, the cooked burger will be nice and moist. It worked! I highly recommend! The flavor was enhanced by the Worcestershire and A-1.

Sweet Mustard Chops

I grilled some pork chops last night. I adapted the recipe from Allrecipes. I think they were alright.

The grilled zucchini and red peppers were better than the pork! I marinated them in olive oil and balsamic vinegar.

Sweet Mustard Chops

INGREDIENTS:
1/2 cup mayonnaise
1/4 cup packed brown sugar
1/4 cup prepared mustard
2 teaspoons Montreal Steak seasoning
1/3 cup red wine vinegar
4 (1 inch thick) pork chops


DIRECTIONS:
Combine mayonnaise, brown sugar, mustard and seasoned salt; mix well. Blend in vinegar. Pour into a large resealable plastic bag or shallow glass container; add pork. Seal bag or cover container; refrigerate overnight. Drain and discard marinade. Grill, covered, over medium coals, turning occasionally, for 20-25 minutes or until juices run clear.