Grilling vs. Barbecue

Grilling and Barbecuing, two of the most popular cooking methods in the U.S., especially in warmer weather. There are some who know the difference between grilling and barbecuing, and some who don't. Do you? To put it simply, Grilling is fast co... more...

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Originally Posted on 9/17/2005 11:04:09 AMContent source: http://www.dailyrecipes.net/articles.php?subaction=showfull&id=1124200890&archive=

Low Fat Salmon Recipes

Finding delicious low fat salmon recipes has just become easier since you found our website. There are many wonderful low fat salmon recipes that will please your palate plus the palates of your dinner guests or family.
This first low fat salmon recipe uses yummy ingredients such as low or non-fat sour cream and low or non-fat mayonnaise to create a delectable creamy salmon recipe that is perfect for any occasion.
For this recipe you will need:
2 pounds of salmon filets,¾ cup of low or non-fat sour cream,1/3 cup of low or non-fat mayonnaise,2 tablespoons of all purpose flour,2 tablespoons of lemon juice,8 ounces of low or non-fat cream cheese,1 minced clove of garlic,1/3 cup of your favorite white wine,salt, pepper, and paprika to taste.
Pre-heat your oven to 400 degrees Fahrenheit. Wash the salmon and pat it dry with a paper towel.
Use a non-stick spray such as Pam and spray your 9x13 inch baking dish. Place the salmon filets in the baking dish with the skin down in a single layer. In a medium size bowl, blend together the sour cream, mayonnaise, flour, lemon juice, cream cheese, garlic, and wine until smooth and well blended.
Now, with the back of a spoon spread the mixture over the salmon. Sprinkle with the salt, pepper and paprika to your liking. Do not cover and bake for around 20. You can use a meat thermometer to ensure your salmon is done and not overcooked. The internal temperature should be 140 degrees Fahrenheit. The salmon will still cook once you remove it from the heat source. Do not go by color alone.
You can also prepare low fat salmon recipes on your grill or barbeque and create some wonderful low fat sauces to enhance the flavor of your salmon.
A great sauce to serve along side grilled salmon is a low fat lemon dill sauce.
For this sauce you will need:
2 tablespoons of non-fat mayonnaise,2 tablespoons of lemon juice,1 teaspoon of Dijon mustard,¾ teaspoon of dill weed,salt and pepper to taste.
Blend together all ingredients with a wire whisk and refrigerate until ready to serve.
Hans loves seafood and is author of Seafood Recipes at http://www.Steaks-Guide.com

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Best Recipe Directory - Great Recipes, Great Eating
Originally Posted on 9/17/2005 9:57:05 AMContent source: http://daily-recipes.blogspot.com/2005/07/low-fat-salmon-recipes.html

Smoked Salmon Rub Ala Bear

1 lg Salmon or Trout1 c Salt (iodized, kosher, sea)1 c Brown Sugar1/4 c Lemon Pepper
Mix all the dry items
Lay out a piece of plastic wrap long enough to well wrap both filets.
Lay a filet scales down 5 inches up from the bottom of the wrap (lengthwise so the ends are left open).
Pack all the "rub" on top of the filet.
Lay the other side face down into the "rubbed" fish. You should now have the semblance of a sugar stuffed fishie.
Flip the bottom of the wrap up over the top of the fish and wrap that sucker tightly (leaving the ends open).
Put on a cookie rack (or some such) in a baking dish and in the frig. Let sit 24 hours. Brown water will roll out of the ends that you left open.
Remove from wrap and scrap off excess rub.
Let stand and air dry for 3 hours.
Smoke at 160 degrees for 2-4 hours (when it starts to flake apart with a fork it's done)
I'va always used cherry wood for it.
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Originally Posted on 9/17/2005 9:08:04 AMContent source: http://daily-recipes.blogspot.com/2005/07/smoked-salmon-rub-ala-bear.html

YELLOW RICE AND SHRIMP CASSEROLE

1/2 cup Olive oil1 small Onion; chopped1 small Green pepper; chopped1 Garlic clove; minced1 Parsley sprig1 large Ripe tomato peeled, seeded and chopped1 Bay leaf1/4 teaspoon Nutmeg1/4 teaspoon Cumin1/4 teaspoon Thyme1 pinch Saffron; toasted1 pound Shrimp, raw shelled, deveined1 cup Hot water1/4 cup Dry white wine1 tablespoon Lemon juice1 tablespoon Salt1/2 teaspoon Hot sauce2 cups Long grain white rice2 1/2 cups Water1/2 cup BeerCooked peasPimiento stripsParsley bouquets
Use a 3 quart casserole with lid. An earthenware casserole is preferable, especially if you wishto add a touch of Spain to a dinner party. However, I know that good earthenware is hard to findtoday. I have 2 casseroles that I've had for 15 years. Heat oil in casserole. Saute onion and pepperuntil transparent. Add garlic, parsley, tomato, bay leaf, nutmeg, cumin and thyme. Mix well,cover, and cook over low heat until mushy (about 15 minutes). The saffron should be toasting onthe lid in the little brown paper. Add the shrimp to the saute and cook until it turns pink. Dissolvethe saffron in the 1 cup hot water. Combine with wine, lemon juice, salt and hot sauce. Pour intocasserole, stir to mix, and cook covered 10 minutes more. Now add the rice and the 2 1/2 cups ofwater. Distribute ingredients well in casserole. Bring to a quick boil, STIR ONCE, and place inpreheated 325 degree F. oven for only 20 minutes NI UN MINUTO MAS! Remove from oven,uncover, and garnish with peas, pimientos, and parsley. Pour beer over all. Cover again andallow to stand 15 minutes longer, before serving.
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Best Recipe Directory - Great Recipes, Great Eating
Originally Posted on 9/17/2005 8:19:03 AMContent source: http://daily-recipes.blogspot.com/2005/07/yellow-rice-and-shrimp-casserole.html

Chicken Wings with Oyster Sauce

Chicken wings with oyster sauce
Servings: 3-4
Ingredients:
12 chicken wings

½ lb. Chinese broccoli

1 green onion (sliced to ½" length)

1 slice ginger (diced)

1 Tablespoon soy sauce

½ teaspoon salt

½ Tablespoon rice cooking wine
Seasoning sauce #1

1 cup water

½ teaspoon salt

1 teaspoon sugar

1 pinch of Szechuan peppercorn
Seasoning sauce #2

2 Tablespoons oyster sauce

¼ Tablespoon sesame oil

½ Tablespoon cooking oil
Cornstarch paste

½ Tablespoon cornstarch

½ Tablespoon water
Directions:

Cut the chicken wings in halves at the joint to make 24 pieces. Marinate the wings with 1 Tablespoon of soy sauce for at least 15 minutes. Then stir fry the wings in a wok until they appear golden. Remove them into a bowl for use later.

Cut the Chinese broccoli into about 3 inches long pieces. Put them in boiling water, add ½ teaspoon of salt, and mix gently for 1 minute (or when they turn bright green). Remove them from the wok, and "shock" the Chinese broccoli by dipping it in cold water briefly (this makes sure the Chinese broccoli retains the bright green color, instead of turning brown, which ruins the presentation of the dish). Line them up on the serving plate in any decorative pattern you prefer.

Heat up the wok on high, then pour in 1 Tablespoon of cooking oil. Stir fry the green onion and minced ginger for 10 seconds, then add the chicken wings and ½ Tablespoon of rice cooking wine.

Add the seasoning sauce #1, cover up the wok with the lid. Lower the heat to medium and cook for 15 minutes.

Turn the heat back on high after 15 minutes, add the seasoning sauce #2 and gently stir. When the dish heats up, add the cornstarch paste and gently stir until it's thickend. Transfer into a plate and serve.
Helen Fan grew up in a family that has owned various Asian restaurants all over North America, from Vancouver (Canada), Houston (Texas), Decatur (Illinois), to Chicago (Illinois). She, and the rest of the Fan family are now sharing their decades of knowledge on the art of Chinese cuisine at http://www.ChineseHomeCooking.Com

You can find more detailed, step-by-step, authentic Chinese recipes at http://www.chinesehomecooking.com/recipes/recipes.htm

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Best Recipe Directory - Great Recipes, Great Eating
Originally Posted on 9/17/2005 7:25:53 AMContent source: http://daily-recipes.blogspot.com/2005/07/chicken-wings-with-oyster-sauce.html