Posted on 02/16/2018 4:51:36 PM PST by Jamestown1630
It was the same old cumin and paprika spice, CottonBall! They just change the country but it’s the same old thing.
with salmon, simpler is better for me. i don’t want anything covering up that wonderful flavor.
hubby likes to over cook things on the grill and it’s his domain. i don’t want to give up my “let’s bbq” option when i want a night off, lol. he does pretty good with the smoker though.
oh! i suppose they can charge more for coming up with a creative name, lol!
paprika would be a good mild flavor for salmon, dill too. i had some blackened new orleans style in a restaurant once. it overpowered even the salmon!
Yes, that’s it! A dollar extra for being “from Turkey.”
Paul Prudomme burned some fish once and we now have blackened! I never could get into that.
Yeah, salmon doesn’t take long. Depending on the thickness 10 minutes on one side and 8 on the other. Not a super hot grill.
FILLING on med-low, saute minced gar/cl, tb ol/oil oil til fragrant 2 min. Add lb chp portobello
(orignal uses grnd pork or turkey), tsp five-spice powder, 2 tb br/sugar, tb soy sauce. Reset heat to
high; cook 8-10 min to meld flavors.
ASSEMBLY fill 8-10 crisp lettuce leaves. Plate.
Garnish w/ shredded carrot, julienned cucumber, chp peanuts, lime wedge.
SERVE w/ Lime Sauce.
LIME SAUCE 2 tb sugar, four tb lime juice, chp garlic, dash soy sauce.
Sounds wonderful——spinach and bacon have a natural affinity.
LOL!
At the restaurant I had it at it was horrible. They really overdid the spices. I can’t believe that’s really help like it is supposed to be. I think I’ll have to take a trip to New Orleans sometime and find out.
actually, as strange as that is I am happy to see people try to cook. Even using the wrong appliance!
I see so many people buying frozen dinners, and even have several friends that say they don’t know how to cook. I just don’t know how you survive. I dont even know what they mean by that. I think that people are just so lazy these days that take and bake pizza places are going out of business. We were thinking about opening one – and then realized people not only want their food cooked when they pick it up, they can’t even get out of the car – the lines at the drive-through‘s Are so long around here that the weight must be half an hour. While the counter inside is completely empty.
So, kudos to those cooking in their dishwasher! lol! (Don’t think I’m ready to try it myself though. Besides, I have that stuff inside it that gets the glasses clean. I just filled it up so it will be a while before it gets used up. It would probably give the salmon a funny taste. Although it would be clean and shiny.)
That looks wonderful! I adore onions. And that looks so much easier than making onion rings, although might have a similar flavor
Kinda like a flat fritter.....
I love the recipe b/c I love fritters.........savory or sweet.
My son was leaving for college and I told him he needed to learn to cook. He said with an attitude “Mom, they are never gonna de-invent the microwave.”
Next year he was in an apartment instead of the dorm. 2nd week of school I get a call, “Mom, I’m at Walmart. What do I need to have to cook?” I replied “Lessons”. LOL! When he came home, he learned to cook.
Looks fabulous.
A great reconstruction-——more like a super-duper calzone.
Yeah - I probably should have used 2 loaves worth of dough but one was all I had left and I was anxious to use it up. I try to do lower carb anyway. There IS bread in the inside, just had to roll it thin.
That’s one consolation-——low carb———but still delicious.
yes low carb....and I ate a third of it. healthy LOL
I never figured that recipe of mine could go “low carb.”
Thanks to you, now we know.
BTW, I still love your recipe for a brunch treat: barely thaw package puff pastry; cut each sheet into squares. Fill with just a teaspoon (silverware not measuring spoons) of both blackberry or blueberry jam (our favorites) and a teaspoon of soft goat cheese. Fold each square and pinch ends lightly.
Bake 375 deg 15 min depending on oven.
Make a drizzle icing with a few drops of milk added to powdered sugar. Stir until you get a thick icing that will barely drip.
Haven’t had those in awhile. I’ve used peach preserves too and apple. I’ve been liking ricotta pancakes these days. one egg, dash of salt, tablespoon (silverware heaping) flour, 1/4 cup sugar and 1/4 container of ricotta. The smaller container. Mix and make 4 pancakes in butter. Top with my blueberry compote. Originally from Almazan Kitchen.
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