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Sunday lunch....

UnConundrum
UnConundrum Posts: 536
edited November -1 in EggHead Forum
Alf offered to help egg today, so it was off and running. Thawed out one of those Sams's wild salmon filets and marinated it ala Shelva Sikes (mustard, balsamic, honey and garlic) at about 300. When it was done (we like it rare, so around 15 minutes) I used the guru without a sensor to help soot the temp up real quick, and grilled some asperagus real quick....[p]WooDogies post about mushrooms was driving me nuts.... Mushrooms I followed the link on his post and found this recipe for potatoes with shiitake mushrooms, caramelized onions and cheese..... Had to try it... [p]Homemade whole wheat bread, and brownies with homemade ice cream rounded out the meal...[p][p]
salmon.jpg
[/p][p]
Happy 4th everyone....
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Comments

  • Mike in MN
    Mike in MN Posts: 546
    UnConundrum,
    Nice looking plate!! ....Help me though... your link for the mushrooms doesn't work, and what's the recipe for the salmon?[p]Thanks,
    Mike in MN

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  • aka mr. Earl
    aka mr. Earl Posts: 151
    UnConundrum,[p]that's just too good....
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  • UnConundrum
    UnConundrum Posts: 536
    Mike in MN,
    LOL, looks like they moved some posts over just after I made mine.... Try this link.... At the bottom of his post, he has a link for a mushroom farm. On the web site for the mushroom farm there are several recipes which I think sound pretty good :)[p] Try this one[p]As to the salmon it's super simple. 1 tablespoon each of finely chopped/minced garlic, whole grain mustard, balsamic vinegar and honey. Mix them together, and use as a marinade. Put in the fridge for 1 to 3 hours.... grill at 300. We're sushi eaters, and like our salmon rather rare, so 15 minutes was fine for us... recipe calls for 30 minutes.
    Here's a link to the original source :)

    Shelva's Shmokin' Salmon

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  • Mike in MN
    Mike in MN Posts: 546
    UnConundrum,
    Thanks! Worked a lot better.[p]That's a pretty simple recipe for the salmon, I'll have to try it. I cook mine a little hotter and faster... 350°, till it's done the way I like it...I never time it, it's a feel thing.[p]The link is to my version of Salmon.[p]Mike in MN
    [ul][li]Salmon[/ul]
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  • UnConundrum
    UnConundrum Posts: 536
    Wow, looks great :) I'm with you. I'd prefer the version on the grill. Wrapping it works for bad weather when I want to use the oven instead of the Egg.... As to time till finished, I too go by the product and not the watch, but it's best to give estimates with a recipe. Also, as I said, my family likes their salmon rare... so I have to watch it closely....
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  • Mike in MN
    Mike in MN Posts: 546
    UnConundrum,
    They don't like it rare here (I'm fine with it) Plus, they like the variety...I always cook several different versions, just to keep the group happy.[p]Time to go, the boss just walked in![p]Mike in MN
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  • James
    James Posts: 232
    UnConundrum,[p]
    Nice presentation![p]I love those plates. Where did you get them?[p]

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  • UnConundrum
    UnConundrum Posts: 536
    James,
    We saw them in the display window of a restaurant supply house in Montreal, Canada one day, and fell in love with them. They're made by an English china company, and despite searching the web, I've yet to find a reasonable price on them. At the time, the supply house had a mixed lot of odds and ends, so we picked up several plates. We have an orange/red color too :) They're so perfect for a round table...
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  • QBabe
    QBabe Posts: 2,275
    UnConundrum,[p]Looks wonderful...thanks for the mushroom & potato recipe (and thanks John!).[p]I grew up in Landenberg, PA and went to school in Kennett Square, where John lives. I had those mushroom houses around me all those years and didn't have a clue what a gold mine they were...![p]Happy 4th!
    Tonia
    :~)

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  • WooDoggies
    WooDoggies Posts: 2,390
    UnConundrum,[p]Wow, dude, you folks sure know how to live up yonder way.[p]There are some very good recipes on the Phillips site..... that's where I came across the grilled oysters.... I 'll have to try the shitake and carmelized onions.[p]Last night the 3lbs of oyster shrooms were grilled on a Portable Kitchen over kingsford and cherry wood...... folks who said they didn't like mushrooms loved these.[p]Happy long weekend!
    John[p]

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