Archives for October 2008
Michael’s Grilled Salmon (slightly altered)
Michael Kiriazis, Oregon
Traeger Cookbook
4 to 5 lb. Salmon fillet
Salmon Paste:
1 cup parmesan Cheese,
Shredded or grated.
¼ cup olive oil
½ cube butter
3 Tablespoon lemon juice
3Tablespoon sour cream
1 teaspoon black pepper
1 Tablespoon fresh chopped garlic
Mix fish paste ingredients together. Set in refrigerator for ½ hour in order to “set up”.
Remove mixture from refrigerator and gently spread over [...]
Grilled Baby Back Ribs by Larry
Preheat grill to 225o no more than 230o
Prepare your ribs:
Peel membrane from ribs, using a spoon to start removing the membrane then use paper towel to grab the membrane and finish pulling off.
Use your favorite rub and or at least garlic salt for seasoning both sides of your ribs.
Cooking:
Lay bone side down on grill for [...]
Chicken Mediterranean
3 skinless, boneless chicken breasts, cut into strips
1 cup chopped onion
1 clove garlic, minced
1 Tablespoon olive oil
1 can (14.5 oz.) diced tomatoes
1 can (6 oz.) Italian paste with roasted garlic
1 cup quartered artichoke hearts
½ cup sliced ripe olives
Cook chicken, onion and garlic in oil in large skillet over medium-high heat for five minutes. Season with [...]