I'm tired of eating the same stuff all the time. How about everyone post your favorite recipe?

1 side fresh salmon, boned but skin on (about 3 pounds)


For the marinade:

2 tablespoons Dijon mustard

3 tablespoons good soy sauce

6 tablespoons good olive oil

1/2 teaspoon minced garlic

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.


While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.


Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.


Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled. for a vegi use steamed asparagus and i also prefer with white rice with Japanese butter if u can find it
[Edited 10/8/08 17:59pm]

Grilled chicken breast


skinless, boneless chicken breasts

1 bottle Dale's seasoning[marinade]
1 bottle John boy and Billy's grilling sauce
4 slices monterey jack and cheddar
8 pieces of fully cooked bacon


Marinade chicken in Dale's seasoning for 1 hr.

Grill at 350 for about 20-25 minutes coat with grilling sauce, add 2 slices of bacon to each breast. place cheese on top of baoon and allow to melt just before removing from grill.

Coconut-Curry Vegetables
3 cups cauliflower or broccoli florets
1 cup carrots, thinly sliced, or whole sugar snap peas
2 tablespoons canola oil
1 small onion, cut into 3/4-inch cubes
1 small red bell pepper, cubed
1 cup mushrooms, halved Coconut Curry Sauce (recipe follows) 2 teaspoons cornstarch dissolved in 11/2 tablespoons cold water

Separately blanch the cauliflower or broccoli and carrots or snap peas in plain boiling water until tender-crisp. Drain and flush vegetables with cold water to stop the cooking. Drain again.

Heat a wok or wide skillet over high heat until hot. Add the canola oil and swirl to glaze the pan.

Add the onion and bell pepper. Stir-fry until tender-crisp, 3 to 4 minutes. Add the mushrooms and stir until hot, a few minutes more. Add the blanched vegetables and toss to mix.

Stir the Coconut Curry Sauce and add it to the pan. Bring to a simmer, tossing to combine. Stir the cornstarch mixture to recombine and add it to the pan. Stir until the sauce turns glossy, about 10 seconds. (It takes a bit longer if you're doubling the sauce.)

Serve with rice, noodles or warm bread.

Makes 2 to 4 servings.

Coconut Curry Sauce
1/2 cup canned coconut milk
2 tablespoons soy sauce
1/2 teaspoon curry powder
1 1/2 to 2 tablespoons brown sugar, packed
2 teaspoons rice vinegar or cider vinegar, unseasoned


Stir the coconut milk well before using to incorporate the solids. Combine coconut milk, soy sauce, curry powder, 1 1/2 tablespoons brown sugar and vinegar. Taste and add more sugar if desired.

Approximate values per serving (based on 2 servings): 346 calories, 26 g fat, 0 cholesterol, 5 g protein, 27 g carbohydrates, 6 g fiber, 1,151 mg sodium, 64 percent calories from fat.

I like this thread...will have to put up some of my favorite recipes when I have time....Miss Seyhan is spending the night tonight.

MoniGram said:

awww

one phone

a menu

20bucks

u give pizzahut your address(dont forget the breadstix)

wait 30mins

and enjoy!

Christopher said:

Ok I know there are some people on here who can cook.