RSS

Tag Archives: home made

Grilled Salmon on Cedar Planks in 5 Simple Steps

Too many people pack up their grills for the winter after Labor Day. Unless it’s snowing you should grill well into fall and early winter. Perhaps you’ve gotten sick of burgers, steaks, and hot dogs. Let’s try something a little more challenging; I hope you enjoy my “Cedar Planked Salmon”.

Ingredients:
4-10 oz Salmon filetsnowy grill, grilling in the snow, webber grill, josh martin blog
2 cedar planks

Rub Ingredients (optional):
1 tablespoon sea salt
1 tablespoon brown sugar
1 garlic powder
1 teaspoon orange peel
1 teaspoon lime flavor,
1 teaspoon chili powder

Directions:

1) Soak your cedar planks in water for at least on hour before cooking. (You can use your own cedar planks,but I recommend using food safe cedar such as, fire and flavor)

Cider Planks, grilled Salmon, Recipe, josh martin blog

2) Mix all or the rub ingredient together in a small bowl. Generously pour the spice mixture in a line down the center of the filet. Rub the mixture in to the filet thoroughly.

salmon rub. grilled, salmon, recipe, josh martin blog, how to

3) Heat your grill to 350°F. Add the soaked planks to grill. Close the cover and heat for at least 3 minutes. (don’t heat them longer than 5 minutes or it will prematurely char)

grilled salmon, cedar planks, josh martin blog, how to, about, make

4) Flip the cedar planks and add your salmon to the heated side of the plank. Next close the lid for 12-15 minutes.

heated cedar planks, grilling salmon, josh martin blog

grilling-salmon-joshmartinblog.com-josh martin-cidar planks-american bbq- fish fry

Note: you can also grill asparagus, zucchini, eggplant, etc. on your cedar planks

5) Serve and enjoy!
asparagus, grilled salmon, mashed potatos

By: Josh Martin

Have a Questions? Ask me below:

(to comment please scroll down)


You may also like to grill: My Grand Mothers Cheeseburgers / Hamburgers

 
2 Comments

Posted by on September 23, 2013 in American Food, recipes

 

Tags: , , , , , , , , , , , , , , , , , , , ,

Grandmothers Homemade Hamburgers / Cheeseburgers

20130601-181844.jpg

Ingredients:
2lbs Ground beef
3/4 cup Parmesan cheese
3 eggs
1 cup breadcrumbs
2 tablespoons garlic powder
1 tablespoon salt or Tony Cacheres Creole Seasoning
4 tablespoons colgin Liquid Smoke
5 tablespoons Lea & Perkins Worcestershire sauce
2 Packages of hamburger buns
1 Package of Velveeta cheese or thinly sliced cheddar cheese (optional)
2-3 Tomatoes (optional)
1-2 large white onions (optional)

Directions:

1) Combine ground beef, eggs, parmesan cheese, breadcrumbs, Garlic powder, salt (or Tony Cacheres Creole Seasoning), Worcestershire sauce, and liquid smoke in a large mixing bowl.

20130601-181857.jpg
2) Mix ingredients, by hand; until all of the are ingredients mixed evenly.

20130611-074850.jpg
3) Form the meat into 3-4″ patties, by slapping it between your hands.

20130611-074950.jpg
4) Once all of your patties are made. Place them closely on to a grill or frying pan, on medium heat. Make sure to flip your patties often and try to lift them with the grill marks grain.

20130601-181906.jpg
5) Once the patties show grill marks, are golden brown, and have no more pink meat in the center; you are ready to serve up!
20130601-181914.jpg
6) Server with you favorite toppings and Barbecue sides. Personally I like corn on the cob with cold pasta salad as my sides.
20130601-181923.jpgBy: Josh Martin

 
1 Comment

Posted by on June 13, 2013 in recipes, Recipies

 

Tags: , , , , , , , , , , , , , , , ,

Easy Home Made Chicken Pesto

20130222-120534.jpg

Ingredients:


2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese (or grated Parmesan)
1/2 cup extra virgin olive oil
1/3 cup pine walnuts
3 tablespoons minced garlic cloves
2 Chicken Breasts
1 13oz package of pasta
Salt and freshly ground black pepper to taste
A handful of spinach leaves

Directions:

20130222-122720.jpg
1) Combine spinach and basil with walnuts nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more.

20130222-122912.jpg
2) Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Now put the sauce mixture aside.

20130222-123049.jpg
3) Place chicken breasts in a large pot. Pour 2-3 cups of water onto the chicken, until it is submerged. Bring the water to a boil, then turn down the heat to medium.

20130222-123532.jpg
4) Once the pot has simmered for 10 minutes, strain off any fat that has rose to the top.

20130222-123630.jpg
5) After the chicken is white and floating, place the chicken on a cutting board to cool(always make sure your meat is properly cooked). Bring the water you boiled the chicken in back to a boil.

20130222-124551.jpg
6) Begin to boil your pasta. Now that the chicken has cooled some, you can start cutting the chicken breasts into strips.

20130222-125035.jpg
7) Once your pasta is tender and strained of water, combine sauce mixture, chicken, and pasta in your large pot. Stir the ingredients together thoroughly.

20130222-125327.jpg8) Server with bread and salad, enjoy!
By: Josh Martin

 

Leave a comment

Posted by on February 22, 2013 in Italian Food, recipes, Recipies, Uncategorized

 

Tags: , , , , , , , , , , , ,

Homemade Candied Yams (Sweet Potatoes)

20121213-122216.jpg
Ingredients:

1 large sweet potato (yam)
1/2 cup brown sugar
1 teaspoon cinnamon
1 tablespoon nutmeg
1 teaspoon vanilla extract
1/2 cup water
1 tablespoon olive oil

Directions:

1) Dice sweet potato into medium sized chunks
20121213-122235.jpg
2) Place diced sweet potato into a medium sauce pan. Cover the sweet potato with water and bring to a boil. Reduce heat to medium and simmer for about 15 minutes.
20121213-122246.jpg
3) Remove the sweet potato from the water once it is tender, but still mildly crunchy. Combine sweet potato, cinnamon, nutmeg, sugar, olive oil and water in a medium sized skillet. Stir and sauté for about 10 minutes on medium-low heat.
20121213-122251.jpg
4) Enjoy, once the sugar has caramelized into a thick black sauce and the potato is tender.20121213-122256.jpg
By: Josh Martin

 
2 Comments

Posted by on December 13, 2012 in recipes, Recipies

 

Tags: , , , , , , , , , , , , ,

The Perfect Butternut Squash

Ingredients:

1 teaspoon cinnamon
1 teaspoon nutmeg
1 butternut squash
2 heaping tablespoon brown sugar
2 tablespoons butter

Directions:

1) Preheat oven to 400 degrees. Using a large serrated bread knife, cut the squash in two. You can use a sawing motion, sea-saw motion, or both to cut clean through.

20121120-204200.jpg

2) Use a spoon to remove the seeds. Scrape the the inside until you no longer see “strings”.

20121120-204208.jpg

3) Place 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1 tablespoon brown sugar into each half. Rub the spice mixture onto all of the orange portion of the squash. By the time you are through the spices should look like a brown paste.

20121120-204217.jpg

4) Place butter inside each half

20121120-204225.jpg

5) Cover tightly with tin foil, bake for 50 minutes.
20121120-204231.jpg

20121120-211016.jpgBy: Josh Martin

 
Leave a comment

Posted by on November 25, 2012 in recipes, Recipies

 

Tags: , , , , , , , , , , , , , , ,

Home Made Pumpkin Pie from Scratch

20121121-122957.jpg
Ingredients:

1 1/4 cups pumpkin purée
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger*
1 teaspoon ground cinnamon*
1/4 teaspoon ground nutmeg*
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
1/2 teaspoon vanilla extract
9-inch pie crust, unbaked

*ingredients can be substituted for 1 teaspoon pumpkin spice and 1/2 teaspoon cinnamon.

Directions:

1) Preheat oven to 400°. Use a sharp serrated bread knife to cut the pumpkin in two. You can use a sawing motion, sea-saw motion or both to cut through.
20121121-150951.jpg
2) Use a strong metal spoon to remove the seeds and strings. (Put the seeds aside if you plan to make roasted pumpkin seeds).
20121121-150043.jpg
3) Cover both halves with tin foil and place on a cookie sheet. Bake for 40-50 minutes. Once a fork can penetrate the skin of the pumpkin it’s done
20121121-150830.jpg
4) Score the pumpkins skin with a sharp knife, peal off the pumpkins skin (Once cooked through, the skin should peel off easily).
20121121-163033.jpg
5) Blend the pumpkin meat in a blender or food processor, until it is practically liquefied. (If you have extra it will keep in the freezer for about six months).
20121121-154118.jpg
6) Preheat oven to 425°. Line a 9-inch pie plate with pie pastry, homemade or purchased
20121121-154523.jpg
7) In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, nutmeg, and ground cloves. Add eggs; mix until well blended. Add evaporated milk,and vanilla; mix until smooth and well blended. Pour pumpkin pie mixture into the prepared pastry lined pie plate.

20121121-154441.jpg
8) Bake at 425° for 15 minutes. Reduce heat to 350° and bake for about 25-30 minutes longer, until the pumpkin filling is set.

20121121-185350.jpg
By: Josh Martin

Click here for a brief history of pumpkin pie

 
2 Comments

Posted by on November 21, 2012 in recipes, Recipies

 

Tags: , , , , , , , , ,

Spicy Shrimp Parmesan Over Salmon Fillet in 4 simple steps

20121120-095623.jpg

Ingredients:
12oz thawed salmon fillet
1 lbs frozen shrimp
1/4 cup olive oil
1/2 cup grated Parmesan cheese
1/4 cup fresh cilantro leaves
1 tablespoon minced garlic
1-2 tablespoons creole seasoning

Directions:

1) Place salmon fillets in steamer. Generously sprinkle creole seasoning onto the pink portion of the fillet. Steam for 20-30 minutes.

20121120-095638.jpg

(Note) if you have a multi tiered steamer now would be a good time to steam a Vegitable with your salmon.

20121120-095646.jpg

2) About 5 minutes before the salmon is finished combine garlic, olive oil, butter, cilantro, shrimp, and 1 tablespoon creole seasoning in a medium sauce pan. Stir regularly.

20121120-095655.jpg

3) Once the shrimp is pink and the cilantro is wilted, add Parmesan cheese. Stir continuously until the Parmesan has melted into the liquid.
20121120-095704.jpg

4) Remove salmon fillets. Place shrimp on top of the salmon fillet and pour the remaining liquid evenly on top of the salmon and shrimp.

Enjoy!
20121120-095711.jpg
By: Josh Martin

 
Leave a comment

Posted by on November 20, 2012 in recipes, Recipies

 

Tags: , , , , , , , , , , , , , ,