NY Strip & Shrimp

NY Strip & Shrimp We were planning on just throwing some NY Strip & Shrimp on the grill then I learned it was National Shrimp Day. So, Patti made up some skewers to go with our steaks. We did up some smoked garlic and onions in our Lodge personal skillets and grilled avocado to round things out. Patti and I have set one night a…

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Crab Brunch Au Gratin

Crab Brunch Au Gratin Crab Brunch Au Gratin, Patti wanted to grow up to be, among other things, one of the “ladies that lunch” and being she’s such a great cook the ladies are frequently at our house. This casserole contained lots and lots of fake crab (but you can use real if you prefer) and lots of other goodies, too. It was seasoned just…

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Seafood Lasagna Italiano

Seafood Lasagna Italiano At our home Italian food isn’t just spaghetti and meatballs and on our Pacific Living Pizza Oven isn’t just for pizza. It’s so versatile! Though we used lasagna noodles Patti combined lobster and shrimp in a cream sauce with fresh veggies from our Murrieta Farmer’s Market. This was an excellent date night dinner with just a kiss of oak smoke. This would…

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Teriyaki Shrimp and Rice

Teriyaki Shrimp and Rice While Patti was at Church last Sunday friends of our called to say they’d be in the neighborhood. Ken, of course, invited them for lunch and told Patti when she got home. So, she went into overdrive to find the makings of a nice brunch. With the help of frozen shrimp and a box of rice pilaf she made magic. She…

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Guest Chef G’s SEARED SOCKEYE SALMON

Guest Chef G's SEARED SOCKEYE SALMON Chef G's Seared Sockeye Salmon drizzled with a Chipotle-Lime & Cilantro Garlic Butter, served with Smoked Paprika Whipped Potatoes, Naked and Bacon-Wrapped Asparagus, and Hot Pickled Onions & Peppers...BON APPÉTIT!   ~Chef G Directions: Guest Chef G's SEARED SOCKEYE SALMON SALMON; Season salmon fillets (skin removed) with sea salt and black pepper, and pan sear over med-high heat, about…

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CHEF G’s CAJUN CATFISH COURTBOUILLION

"Guest Chef" CHEF G's CAJUN CATFISH COURTBOUILLION A Louisiana Courtbouillon (pronounced COO-be-yon) is completely different than the French Court Bouillon, which is an aromatic liquor or stock used as a cooking liquid. The Louisiana Cajun Courtbouillion is a thick, rich fish stew that starts with a traditional dark roux. There is also a Creole style Courtbouillion, which is typically a whole fish, usually Redfish, stuffed…

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Tailgating Stuffed Dover Sole

Tailgating Stuffed Dover Sole Our friends Paul & Sally were traveling their way up the Pacific coast. The first thing that goes into their RV is their Green Mountain Grills/Smoker “Davy Crockett”. It’s perfect for tailgating with its small size and efficient temperature control they can grill, smoke or bake all their favorite meals for breakfast, lunch and dinner. The only problem was Sally was…

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Baked Shrimp Scampi

Baked Shrimp Scampi Ken wanted something quick, but delicious and Patti wanted something easy and a bit elegant. After all it was our date night! Plus, with the Lenten season we wanted something non-meat. This was perfect with lots of shrimp in butter, lemon and garlic sauce with just a hint of Dijon mustard. Making it on our Pacific Living Outdoor Oven made it so…

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Teriyaki Salmon Burgers

Teriyaki Salmon Burgers With the New Year we’re all trying to eat healthier. Fish is always a healthful choice and though we may be giving up some fat, giving up lots of flavor is never an option. Ken loves teriyaki and Patti perked it up with red pepper flakes. We served this on a hamburger bun with low fat mayo mixed with some of the…

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Smoked Salmon

Smoked Salmon Patti loves smoked salmon, me not so much. When I buy it for her it’s about $7 for a ¼ pound. Crazy, so I found a nice filet and did some research on smoking fish. Smoking salmon is very easy to do in my Louisiana Grill cold smoker. I found that the brining process interesting to do also. We used Lumberjacks Sweet Wood…

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Thai Salmon over Spicy Fettuccine

Thai Salmon over Spicy Fettuccine As a special gift Patti received Spicy Thai fettuccine noodles, so we had to think of a special way to serve them. Patti came up with an interesting Thai sauce and bought some fresh salmon to make a low fat, healthy and quick dinner. Thinking we would use Lumberjack’s new “Paris-Bordeaux Rosemary” wood pellets, Paris-Bordeaux Rosemary has a savory resinous…

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