My daughter's recipe; blackened Spring Salmon. So good! Her spice mix is 1 tbsp chili powder, 1 tbsp paprika, 1 tsp cumin, 2 tsp garlic salt, 1 tsp fine ground oregano, 1.5 tbsp golden sugar, (optional 1/4 tsp cayenne pepper if you like it spicy). That amount of spice mix is enough to coat two servings of salmon. Served with baked sweet potato (salt & pepper, butter), and jasmine rice with cumin, sauteed tomato, yellow pepper, green pepper, sweet onion, garlic, salt & pepper. Salmon is coated liberally with the spice mix on both sides by patting it firmly on with your hand, then blackened on both sides in a very hot cast iron then finished in the oven for 10 minutes @ 400F If you like it saucy you can put lot's of the spice mix on and it will melt in the cast iron pan due to the golden sugar in the mix. Then keep that extra sauce from that pan and add it back onto the salmon after it comes out of the oven.
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Where did you get that mini charcoal rotisserie bbq, i like the size of that...couple days ago ground 10# venison ,bacon .had burgers ,made meatballs and linguini and sause.now to try a roast on the new pit and spit.View attachment 50054 View attachment 50055 View attachment 50056 View attachment 50057
Are those the classic lemon greek potatoes ? whats the recipe nothing like some good spudswell what does one do on a snowy sunday ..with hockey & football on the tube
Greek of course
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I do my Greek potatoes covered in mustard then half fill the pan with a hot lemon heavy chicken stock and bake. Add whatever spices you like.Are those the classic lemon greek potatoes ? whats the recipe nothing like some good spuds
That sounds like a killer recipe, i always wondered where the yellow comes from, this sounds like a keeper recipe, one for the booksI do my Greek potatoes covered in mustard then half fill the pan with a hot lemon heavy chicken stock and bake. Add whatever spices you like.
I do my Greek potatoes covered in mustard then half fill the pan with a hot lemon heavy chicken stock and bake. Add whatever spices you like.
Just regular yellow mustard.What kinda mustard do you use?