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Zippy's First Dizzy Cook
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Zippylip
Posts: 4,768
One of my favorite dinners is salmon, I don’t particularly care how it is prepared, I like it almost every way. I usually just lightly oil it then season with salt, pepper & a little raw sugar then go to the egg or saute pan. I have always wanted to try the maple salmon recipe on the Dizzy Pig website, & finally got the chance after picking up the rub at Fred’s last weekend, the beautiful wife filled in the blanks this weekend picking up a sack of frozen salmon filets (Sam's Club) & a bottle of maple syrup. So tonight, I did it, ate it, loved it, I think this is the new go to salmon method. I think my “I hate fish :evil: ” wife will even eat this (so I saved her one of these pieces :cheer: ). Did some asparagus on the side, just a little char on them ala bill , delicious:
happy in the hut
West Chester Pennsylvania
West Chester Pennsylvania
Comments
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NICE! Used the same syrup on my scallops last night that you commented on. Will have to try it these as well. Beautiful meal!
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looks great, besaure to post this next time somebody asks about the mini... gormet night at casa zippy.
not only do the pits refuse to eat anything but egged aspargus they remnind me to buy it on shopping day.
mailing some'en to you and jl but try it at your own risk.
bill -
Looks good Marc. Cook salmon for the better half all the time but haven't tried the maple yet.
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bill I believe it was you that said "egged asparagus is better than french fries", & you know what, you were right on the money, I can't get enough of these thingshappy in the hut
West Chester Pennsylvania -
Zippy I'm inspired! Weekend cook for sure!
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Zippy:
Man the glaze looks awesome. Make Eggtucky happy and add some bourbon next time. -
Tom, that does sound like the one thing that could possibly make this better than it already ishappy in the hut
West Chester Pennsylvania -
I am so glad you are back to grillin and chillin. Enough of that sissy bakin chit! :woohoo: :woohoo:
Bulgogi in Ocala? You damn right!SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP -
Marc,
Nice looking cook. Salmon and maple are a natural IMHO. The DP blends are as good as it gets too. I have never seen DeCecco olive oil before. We get the pasta but not the oil.
SteveSteve
Caledon, ON
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that's my favorite dry pasta, I think in the last couple years they started with the olive oil, if you can get the extra virgin version, it is in the coolest bottle that weighs about 5 lbs empty, check out this tin can of Penne Rigate:
happy in the hut
West Chester Pennsylvania -
Hey Marc!!! Long time-no blog! Hey, I told you that Maple salmon was GOOD :woohoo: . Unlike you, I can usually take salmon or leave it. Until I made the Dizzy Pig recipe. Question: I usually buy my salmon from a seafood store-how does the Sam's salmon stack up to fresh? BTW, did you make it to Tiki Fest?
Brian -
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Brian, you were right on. Regarding the Sam's vacuum packed filets, I am sure the salmon aficionados prefer fresh, but truthfully I cannot tell the difference, & I like the way they are precut, skinned & individually cryovaced, pretty reasonably priced too. When I make them, I take a couple out in the morning & pop'm in the refrigerator & by the time I get home from work, they are about ready to gohappy in the hut
West Chester Pennsylvania -
Good to know the Sam's filets are suitable. I've always been wary and get frustrated when the local market doesn't have good looking filets.
I agree with you on the recipe. That is my "go to" for salmon also. -
Marc: I do salmon all the time. Tried the Maple Syrup bit last week, will never do it another way. It was great. Aspargus, I haven't tried, but, you have inspired me to give it go. We like aspargus, even though I don't think I spelled it right.
Gordon
Vero Beach, Fl
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