Yesterday was tomato day and I decided to use them for a new header shot - it gave me a whole new appreciation for the folks who do this in the market as they kept rolling off.
A while back, friends Joe and Carol were over for rib roast dinner at the dock and we started with a salmon cake appetizer which they both loved but didn’t know how to cook the salmon. So we set up another dinner with a grilling lesson as the key event for the day using the wild caught Sockeye Salmon we’d recently purchased for Kroger’s.
A while back, friends Joe and Carol were over for rib roast dinner at the dock and we started with a salmon cake appetizer which they both loved but didn’t know how to cook the salmon. So we set up another dinner with a grilling lesson as the key event for the day using the wild caught Sockeye Salmon we’d recently purchased for Kroger’s.
For the salmon, I used our normal and very simple process of:
1. Oil both sides of the fish
2. Sprinkle flesh side with Emeril’s Essence
3. Grill skin side down over high heat until skin releases
4. Flip, reduce heat to medium, brush top side with melted butter, and sprinkled with Essence
5. Cook a couple of minutes, flip, and brush top side with butter
6. Cook a couple of minutes, flip, and brush with butter.
7. Keep doing this until the desired internal temp is reached (135* for me)
We had a couple of guests who aren’t salmon eaters and I had a whole beef filet, that Bev had recently bought on sale, wet aging in the fridge, so I opened it and cut off the small tail end. I trimmed it up, added Montreal Steak Seasoning and grilled it to medium – per their request.
Here’s my surf and turf plate which included grilled pineapple, slightly over-creamed fresh spinach, and Garlic Cheese Drop Biscuits (Red Lobster recipe), which I’d already eaten.
Joe and Carol had to leave early to pack for an out of town trip so me and my girls (friend Kathy, Bev’s sis pat, and Bev with Coco and Sweetie) went for a boat ride (it’s a tough job, but someone has got to drive the lovely ladies around) and of course the dogs wouldn’t miss it.
Our dock is in a cove that is protected from the wind and waves and it was nearly dead calm back there, but when we got to the main channel there were small white caps. Not to be deterred, we headed for the four mile long cove across the lake that allowed us to avoid the wind and stay in the shade, which made for a really nice ride.
All photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
One year ago: Tuscan Steak And Beans
Larry
Larry, I call your new header shot a "wealth of tomatoes." I tasted my first German Johnson last weekend and it was very good, but the Cherokee Purple is still my favorite. For the person who doesn't like salmon, I'll eat theirs.
ReplyDeleteI can't imagine white caps on your lake. It's nice to live in the lee of the land, all safe and cozy in your cove.
Sam
That makes my counter full of 5 tomatoes look like a joke! What a harvest! We rented a pontoon boat up at Grand Lake. Loved every minute of it. Wish I could have taken our dogs. The mean ol cabin didn't allow them. :)
ReplyDeleteOh Larry - 3 beautiful women plus 2 happy doglets out on the lake (and being skippered by you) gave the photo 5 wonderful, smiling faces!
ReplyDeleteThat boat looks like a party just waiting to happen! Very fun! My dogs would like that a lot more than our little boat.
ReplyDeleteWow, what a great day! Salmon is a favorite here and I would have loved your version of surf and turf.
ReplyDeleteThe tomato header footer is amazing, the pyramid of maters!
ReplyDeleteAnd your Kroger's wild salmon looks 10x better than ours. Ours is always dry looking.