Boiled salmon.
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Ingredients:- 6 oz. of salt to each gallon of water, sufficient water to cover the fish.

Mode:- Scale and clean the fish, and be particular that no blood is left inside; lay it in the fish-kettle with sufficient cold water to cover it, adding salt in the above proportion. Bring it quickly to a boil, take off all the scum, and let it simmer gently till the fish is done, which will be when the meat separates easily from the bone. Experience alone can teach the cook to fix the time for boiling fish; but it is especially to be remembered, that it should never be underdressed, as then nothing is more unwholesome. Neither let it remain in the kettle after it is sufficiently cooked, as that would render it insipid, watery, and colourless. Drain it, and if not wanted for a few minutes, keep it warm by means of warm cloths laid over it. Serve on a hot napkin, garnish with cut lemon and parsley, and send lobster or shrimp sauce, and plain melted butter to table with it. A dish of dressed cucumber usually accompanies this fish.

Time. 8 minutes to each lb. for large thick salmon; 6 minutes for thin fish.

Note. Cut lemon should be put on the table with this fish; and a little of the juice squeezed over it is considered by many persons a most agreeable addition. Boiled peas are also, by some connoisseurs, considered especially adapted to be served with salmon.

Salmon and caper sauce.
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Ingredients:- 2 slices of salmon, 1/4 lb. batter, 1/2 teaspoonful of chopped parsley, 1 shalot; salt, pepper, and grated nutmeg to taste.

Mode:- Lay the salmon in a baking-dish, place pieces of butter over it, and add the other ingredients, rubbing a little of the seasoning into the fish; baste it frequently; when done, take it out and drain for a minute or two; lay it in a dish, pour caper sauce over it, and serve. Salmon dressed in this way, with tomato sauce, is very delicious.

Time. About 3/4 hour.

Collared salmon.
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Ingredients:- A piece of salmon, say 3 lbs., a high seasoning of salt, pounded mace, and pepper; water and vinegar, 3 bay-leaves.

Mode:- Split the fish; scale, bone, and wash it thoroughly clean; wipe it, and rub in the seasoning inside and out; roll it up, and bind firmly; lay it in a kettle, cover it with vinegar and water (1/3 vinegar, in proportion to the water); add the bay-leaves and a good seasoning of salt and whole pepper, and simmer till done. Do not remove the lid. Serve with melted butter or anchovy sauce. For preserving the collared fish, boil up the liquor in which it was cooked, and add a little more vinegar. Pour over when cold.

Time. 3/4 hour, or rather more.

Curried salmon.
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Ingredients:- Any remains of boiled salmon, 3/4 pint of strong or medium stock, 1 onion, 1 tablespoonful of curry-powder, 1 teaspoonful of Harvey’s sauce, 1 teaspoonful of anchovy sauce, 1 oz. of butter, the juice of 1/2 lemon, cayenne and salt to taste.

Mode:- Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long.

Time. 3/4 hour.

Salmon cutlets.
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Cut the slices 1 inch thick, and season them with pepper and salt; butter a sheet of white paper, lay each slice on a separate piece, with their ends twisted; broil gently over a clear fire, and serve with anchovy or caper sauce. When higher seasoning is required, add a few chopped herbs and a little spice.

Time. 5 to 10 minutes.

Salmon a la genevese.
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Ingredients:- 2 slices of salmon, 2 chopped shalots, a little parsley, a small bunch of herbs, 2 bay-leaves, 2 carrots, pounded mace, pepper and salt to taste, 4 tablespoonfuls of Madeira, 1/2 pint of white stock, thickening of butter and flour, 1 teaspoonful of essence of anchovies, the juice of 1 lemon, cayenne and salt to taste.

Mode:- Rub the bottom of a stewpan over with butter, and put in the shalots, herbs, bay-leaves, carrots, mace, and seasoning; stir them for 10 minutes over a clear fire, and add the Madeira or sherry; simmer gently for 1/2 hour, and strain through a sieve over the fish, which stew in this gravy. As soon as the fish is sufficiently cooked, take away all the liquor, except a little to keep the salmon moist, and put it into another stewpan; add the stock, thicken with butter and flour, and put in the anchovies, lemon-juice, cayenne, and salt; lay the salmon on a hot dish, pour over it part of the sauce, and serve the remainder in a tureen.

Time. 1-1/4 hour.

What is the very first thing that comes to mind when you hear the word barbecue? A large portion of people’s minds will begin to wander toward thoughts of hotdogs and hamburgers. Others are going to be thinking about things like fish and steak. The following are some great grilling secrets for some of the most popular meats used in barbecuing. Shrimp is something that cooks very well on a grill and is an enormously popular choice for those that enjoy preparing kebobs on the grill. When preparing shrimp you need to be extra careful as it cooks quickly and if you are cooking a small type of shrimp they can easily be lost through the grates on your grill. Grilling experts will tell you that having a fish basket and skewers is essential when grilling shrimp. Chicken is another hugely popular choice when it comes to grilling foods. If you are going to try your hand at grilling this type of meat you are best served marinating chicken breasts or preparing them using a quality barbeque sauce. This way your meat will not turn out dried and inedible. Chicken thighs and drumsticks can be barbequed in almost any manner due to their increased fat content. Beef is no doubt the top choice when it comes to barbecue meats. Grilling experts will tell you that preparing beef on the grill will turn out much better then preparing frozen beef. Experts will also tell you that preparing a cut of beef with a high fat count is a smart idea as the beef will turn out much more tender. Rib eyes and strip steaks are two cuts of beef that are extremely popular grilling choices and if you are looking to prepare something really fancy then barbecue a fillet mignon. You cannot go wrong preparing pork on the grill. The same suggestions for barbecuing beef can be applied to grilling pork. Ribs, pork chops and pork shoulders are the most popular cuts of pork with those that are grilling enthusiasts. No matter if you like preparing pork, shrimp, beef or some other type of popular grilling meat you will be doing yourself a great service by keeping a pantry well stocked with rubs and sauces and other “secret” additions. Using gourmet utensils when you break out the barbecue grill will have your friends and family wondering what your secret is.

Low Fat Salmon Recipes

By Hans Dekker

Finding delicious has just become easier since you found our website. There are many wonderful low fat salmon recipes that will please your palate plus the palates of your dinner guests or family.

This first low fat salmon recipe uses yummy ingredients such as low or non-fat sour cream and low or non-fat mayonnaise to create a delectable creamy salmon recipe that is perfect for any occasion.

For this recipe you will need:

2 pounds of salmon filets,
¾ cup of low or non-fat sour cream,
1/3 cup of low or non-fat mayonnaise,
2 tablespoons of all purpose flour,
2 tablespoons of lemon juice,
8 ounces of low or non-fat cream cheese,
1 minced clove of garlic,
1/3 cup of your favorite white wine,
salt, pepper, and paprika to taste.

Pre-heat your oven to 400 degrees Fahrenheit. Wash the salmon and pat it dry with a paper towel.

Use a non-stick spray such as Pam and spray your 9×13 inch baking dish. Place the salmon filets in the baking dish with the skin down in a single layer. In a medium size bowl, blend together the sour cream, mayonnaise, flour, lemon juice, cream cheese, garlic, and wine until smooth and well blended.

Now, with the back of a spoon spread the mixture over the salmon. Sprinkle with the salt, pepper and paprika to your liking. Do not cover and bake for around 20. You can use a meat thermometer to ensure your salmon is done and not overcooked. The internal temperature should be 140 degrees Fahrenheit. The salmon will still cook once you remove it from the heat source. Do not go by color alone.

You can also prepare low fat salmon recipes on your grill or barbeque and create some wonderful low fat sauces to enhance the flavor of your salmon.

A great sauce to serve along side grilled salmon is a low fat lemon dill sauce.

For this sauce you will need:

2 tablespoons of non-fat mayonnaise,
2 tablespoons of lemon juice,
1 teaspoon of Dijon mustard,
¾ teaspoon of dill weed,
salt and pepper to taste.

Blend together all ingredients with a wire whisk and refrigerate until ready to serve.

About the author:
Hans loves seafood and is author of
Seafood
Recipes at Steaks-Guide.com

By: TheWeekendChef

Deserts using Dutch Ovens is a great way to cook. This article will show you 4 easy dutch oven cherry deserts. Each of these recipes use simple to find, easy to pack ingredients.

The first Dutch Oven Cherry Desert requires:

Ingredients:
1 can crushed pineapple
1 can cherry pie filling (she said you can use others)
1 box yellow cake mix (NOT the pudding style)
1 1/2 cups melted butter (I’m sure you could use less if wanted)

In a Dutch Oven, start by pouring your crushed pineapple including the juice into the Dutch Oven.

Now add the pie filling. Next pour DRY cake mix on top of the fruit and filling. Next melt 1 1/2 cups (3 sticks) of butter. Pour over the dry cake mix. Next bake at 350 degrees (about 10 coals on botton and 12-15 coals on top), and it will usually take about 1 to 1 1/2 hours. Take out when done and let cool before serving.

Here is a nice Dutch Oven Cherry Desert from our European friends. Black Forest Cake in a Dutch Oven
To start with you will need to line a 12″ Dutch Oven with heavy duty aluminum foil, this will reduce the clean up required.
Next using a box of Devil’s Food Cake Mix, prepare the cake mix as per the instructions on the back of the box. Pour the prepared cake mix into your lined Dutch Oven.
Gently spoon the cherry pie filling ON TOP of the cake mix. (DO NOT stir the pie filling into the cake mix.) Bake in the Dutch Oven as you would a Cobbler. It should be done in about 30-35 minutes. Test with a toothpick or metal skewer. If the it is clean the cake is done; if the it is gooey with cake mix, let it bake longer.

When done, remove it from the coals and let it cool a few minutes. Server while warm with whipped cream or Cool Whip (if desired).

This Dutch Oven Cherry Desert is a Cobbler.

Open 2 cans of Cherry pie filling, put in a foil lined Dutch Oven, pour on top a white, yellow or spice cake mix dry. Put on top of cake mix half a cup butter or margarine, cut into pieces & scatter around the dry cake mix. 10 coals on bottom of DO & 15 on top. Cook for about 45 minutes.

The last Dutch Oven Cherry Desert, before I have to raid the refrigerator, is for those on a diet. This is a reduced calorie favorite.

Start with a standard box of cake mix. Dutch Chocolate works very well. Do NOT mix according to the directions on the box. Mix in one can of reduced calorie cherry pie filling and a can of diet lemon-lime soda. Bake at 350 per the directions on the cake box. About 30-45 mins.

I hope you enjoy these recipes. They can be modified to work with almost any fruit mix. Apples and Peaches both are very good.

Article Source: http://theweekendchef.com/articlesdirectory

To learn more about cooking with Dutch Ovens, please visit www.theweekendchef.com/articlesdirectory/ where you will find additional articles on cooking and recipe preparation. theweekendchef.com is one of several websites where I discuss cooking related topics and offer other assistance. Theweekendchef.com is one of the Internets largest recipe site with over 340,000 recipes, 11,000 drinks, 150 cookbooks, recipe and article exchanges and a newsletter.

With the Winter months here, Hot Apple Cider is a great warm up after sholving snow or playing outside. Here is a nice recipe from our 300,000 recipe database.

Ingredients:
1 gal. apple cider
1/2 c. brown sugar
1 tsp. whole allspice
1 cinnamon stick
1 tsp. whole cloves
4 orange slices, sliced thin

Instructions:
Simmer on stove and serve.

Mom’s APPLE PIE

1-1/2 cups flour
1-1/2 teaspoons Baking Powder
1/2-teaspoon salt
1/3 cup shortening
Cold water
4 apples or 1 quart sliced apples
4 tablespoons sugar
1-tablespoon butter

Sift flour, baking powder and salt;
add shortening and rub in very lightly;
add just enough cold water to hold dough together.
Roll half out on floured board, line bottom of pie plate;
fill in apples, which have been washed, pared and cut into thin slices;
sprinkle with sugar and dot with small pieces of butter;
flavor with cinnamon or nutmeg;
wet edges of crust with cold water;
roll out remainder of pastry;
cover pie, pressing edges tightly together.
Trim off extra paste.
Prick top of crust with fork or knife and bake in moderate oven 30 minutes.
Sprinkle with powdered sugar and serve hot.