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Salmon With Memphis Dust

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TUTTLE871
TUTTLE871 Posts: 1,316
edited July 2012 in EggHead Forum

A friend of mine kept ranting and raving about Memphis Dust. So I decided to make a batch today and see what all the hype was about. I had some Copper River Salmon left over and dusted down my fish and threw it on.

I was craving mushrooms so I stuffed with goat cheese and then had made some Habenero Mango Cream Sauce. I decided to that the mushrooms need that also.

I thought the Memphis dust was great with just the fish alone, then I plated the next piece of fish with the Habenero Sauce I had made and it was incredible.

I give the Mephis Dust a thumbs up if you are looking into making your own rubs.

"Hold my beer and watch this S##T!"

LARGE BGE DALLAS TX.

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Comments

  • Wally_Wabash_03
    Wally_Wabash_03 Posts: 95
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    Looks fabulous.
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  • bbqlearner
    bbqlearner Posts: 760
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    Thumbs up!!!! Could you share how you cook the fish? Smoke?

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

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  • TUTTLE871
    TUTTLE871 Posts: 1,316
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    Thumbs up!!!! Could you share how you cook the fish? Smoke?
    Threw a little Alder chips on and cooked at 275 till it reached internal temp of 140 or so.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

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  • BGEGP
    BGEGP Posts: 47
    edited July 2012
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    How did you make your Habenero Mango Cream Sauce?  It sounds great?
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  • TUTTLE871
    TUTTLE871 Posts: 1,316
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    How did you make your Habenero Mango Cream Sauce?  It sounds great?

    I cant take credit for it I got it from a friend

    3 mangos, peeled and diced<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

    2 Cup Heavy Cream
    1/4 cup minced red onion
    1 whole habanero pepper, seeded and diced
    1/4 cup chopped fresh parsley leaves
    2 tablespoons lemon juice
    1/2 teaspoon salt
    1/2 teaspoon white pepper
    2 teaspoon butter
    Heat Pan with 1 teaspoon of oil and sauté the mangos, onions, pepper, parsley for 1 minute and then add the lemon juice and salt. Cook for additional 3 minutes on low heat and make sure it does not burn.

    Add 2 Cups of heavy cream and bring to a boil. Remove to a blender and blend on low for approximately 1 minute while adding the butter.


    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

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  • Wally_Wabash_03
    Wally_Wabash_03 Posts: 95
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    Going to give this a shot this afternoon, but with raging river on a cedar plank.  Thanks for the cream sauce recipe.
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  • Wally_Wabash_03
    Wally_Wabash_03 Posts: 95
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    Turned out phenomenal. We also used the sauce on steamed broccoli. Worked like a great spicy hollandaise.
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