Tinfoil Chef

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I’ve enjoyed seafood as far back as I can remember. Everything from canned tuna and frozen fish sticks to baked Cod, fish & chips to things like lobster and crab. Heck, I’ve even had shark! (hey, on a plate is the only place to encounter one of those without needing to run after fresh term life insurance quotes first.)

This recipe is built around using a marinade to give the fish additional flavor and moisture before it’s cooked. This makes it a good meal to plan ahead for because you’ll want the salmon to soak in the marinade for up to eight hours or so.

The marinade is made up of 1/2 cup soy sauce, 2 teaspoon dark sesame oil, Juice of 2 oranges, 2 tablespoons of honey, 2 tablespoon ginger that’s been peeled and minced, 1/2 cup of chopped scallions, 2 teaspoon of minced garlic, 2 teaspoons of toasted sesame seeds. Mix everything in a large bowl and then refrigerate for at least an hour before using it.

After the marinade has chilled, put a couple of 1/2 inch thick salmon steaks in a large zip lock bag, add the marinade and seal the bag tightly. Put it back in to the refrigerator. Ideally for eight hours but if time is a factor try to let it soak for as long as possible. Certainly no less than 15 minutes.

Preheat your grill and give it a good coating with non stick spray to make sure the fish doesn’t stick to it. Grill the salmon on a medium high heat for three to four minutes and then turn it over and give it four minutes or so on the second side.

When you turn the salmon onto the second side, take half of a pineapple, cut it into spears and add it to the grill. You’ll want to turn it fairly often but not so quickly that grill marks don’t show up. Cook the Pineapple for about two or three minutes or until the grill marks are pretty much on all sides without letting it get dried out.

Technorati Tags: teryiaki mariniade, salmon, recipe, grilled fish, teryiaki, seafood, grilled salmon, marinade, fish

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It’s the heat of summer and everybody’s hot but sooner or later summer will be gone and you’ll be wishing it were warm again so that you could head out back and rip off the patio furniture covers and crank up the grill. So instead of waiting ’til winter and wishing you could, how about doing it now? At the very least you won’t be able to say that you didn’t when you had the chance.

To get you started, here’s a great Grilled Bratwurst recipe:

Put 6 bratwursts, a can of beer, a medium onion chopped up, six peppercorns and four cloves in a three quart saucepan. Simmer this mixture for twenty minutes and then drain it.

Grill the bratwursts about two to five inches from the charcoal for about ten minutes or until they’re browned. Sprinkle it with some water to form a crisp skin.

Serve ‘em in hard rolls with a good spicy mustard and you’re in business.

Technorati Tags: mustard, recipe, grill, grilled bratwurst, bratwurst

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Here’s a good all purpose marinade that’s good for use with grilled meats.

Start with 3 cups of dry white wine, add a half teaspoon of cayenne pepper, a teaspoon of onion powder, a half cup of soy sauce, and a half teaspoon of garlic powder

Mix everything together and then let the meat soak in it for three to six hours. The marniade also works as a basting sauce while the meat is cooking on the grill.

Technorati Tags: marinade, grilling, grilling meat, recipe, basting sauce, marinate

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Anyone that knows me can assure you that I’ve never been a fan of camping. It’s not that I’m some sort of weenie that’s afraid of the great outdoors or anything like that. In fact I’ve slept on the ground in my days and I wouldn’t recommend it as a recreational event. I consider things like that to be better left for times when they’re necessary. If that means I’m reliant on modern conveniences like kitchen faucets with running water, indoor toilet facilities, central heating and air conditioning then you better believe it.

That said, this recipe will work just as good on a backyard barbecue as it will over a campfire in the middle of Jurrasic park.

For this recipe you need to leave the skin on the banana. Slice it lengthwise but not all the way through. Put some marsmallows and chocolate chips in the slit. Sprinkle brown sugar lightly on top.

Wrap this tightly in foil, making sure to seal the ends. Place on grill over campfire or coals, seam side up. The boat will be ready to sail in about 7 minutes.

Technorati Tags: banana, banana+boat, camping, dessert, treat, grill, recipe, barbecue+grill

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