The first (Pats Cats) is from our great friends in Richmond, Virginia ... Pat & Larry Blackmon...When I have to spend time in the Capital of Virginia I try to talk Pat into cooking one of my favorite meals (she does a much better job than I).
1 cup Corn meal
4 tsp dried thyme
4 tsp dried basil
2 tsp garlic powder
2 tsp lemon pepper
16 tsp blackening seasoning (not available in southwest Virginia)
2 tsp paperikaFinish the Jack and mix another... then
Put in large Baggie--- (not the jack)
Spray cookie sheet (I put foil on it) with cooking spray...spray good (real good).
Dunk fish in mixture
Put on cookie sheet
Bake at 400o 20 - 25 min (depending on thickness of filets)I can assure you that this is a fine dish for you and your family. However, it just seems better when you are out of town for a week and your good friends invite you over.
If you have any questions about this meal E-Mail Pat at Pat Blackmon
SPICED SALMON STEAKS Juicy summer-ripe red and yellow tomatoes are a cool and easy go-along for this entree.
Joyce and I have tried this recipe this summer and it was great!!
PREP: 10 minutes1 tablespoon chili power
GRILL: 8 minutes
2 teaspoons light brown sugar
1 teaspoon ground cumin
1 teaspoon dried thyme leaves
1 teaspoon salt
2 teaspoons olive oil
4 salmon steaks, 3/4 inch thick
(about 8 ounces each)
lemon wedges (optional)
thyme sprigs for garnish1. In cup, mix chili powder, brown sugar, cumin, thyme, salt, and olive oil.
2. With tweezers, remove any small bones from salmon steaks.
3. With hands, rub spice mixture over both sides of salmon steaks.Place Salmon on grill over medium heat. Cook about 8 minutes or until Salmon flakes easily when tested with a fork, turning once. Servic with lemon wedges if you like. Garnish with thyme sprigs.
TERIYAKI PORK CHOPS We love this teriyaki sauce made with soy sauce, fresh ginger, and brown sugar.PREP: 15 minutes plus 15 minutes to marinate
GRILL: 15 to 20 minutes
2 green onions, chopped
1/3 cup soy sauce
2 tablespoons grated, peeled gingerroot
2 tablespoons plus 1/4 cup packed light brown sugar
4 pork loin chops, each 3/4 inch thick (about 8 ounces each)
1 small pinapple
green-onion strips for garnish1. In 13" by 9" glass baking dish, prepare teriyaki sauce: With fork, mix green onions, soy sauce, ginger, and 2 table spoons brown sugar. Add pork chops, turning to coat with teriyaki mixture. Let stand 20 minutes to marinate.
2. Meanwhile, cut off rind from pinapple, then cut pineapple crosswise into 1/2 inch-thick slices. Rub pineapple slices with 1/4 cup brown sugar.
3. Place pineapple slices on grill over medium heat. Cook pineapple slices 15 to 20 minutes until browned on both sides, turning slices occasionally. After pinapple has cooked 10 minutes, add pork chops and cook until lightly browned on both sides and chops just lose their pink color throughout, about 10 minutes. Turn chops occasionally and brush with remaining teriyaki mixture halfway through cooking time. Serve port chops with grilled pineapple slices. Garnish with green-onion strips. Makes 4 main-dish servings.
Each serving: About 620 calories, 44 g protein, 38 g carbohydrate, 32 g total fat (12 g saturated), 104 mg cholesterol, 970 mg sodium
Return to Index PREP: 15 minutes plus 30 minutes to marinate
GRILL: 15 to 20 minutes
1/3 cup orange juice
1/3 cup soy sauce
1/4 cup dry white wine
2 tablespoons vegetable oil
1 tablespoon grated fresh ginger
1 teaspoon lemon juice
Pinch of sugar
1 garlic clove, minced
1/2 teaspoon freshley ground pepper
4 (4- to 6-ounce fillets- Combine first 10 ingredients in a shallow dish or large zip-top plastic bag; add salmon fillets. Cover or seal, and chill 30 minutes, turning once.
- Remove filllets from marinade, reserving marinade. Place fillets in a 1