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How To make Planked Salmon with Grilled Pineapple, Rhubar
***** NONE *****
2 sides Wild Canadian salmon
: -(5lb each) 1 c pineapple juice
1 c rhubarb
grilled, minced
1 c fresh pineapple :
crushed
1/4 Habanero pepper -- minced
: ****** Dry Rub #4 ****** 4 TB brown sugar
4 TB Kosher salt
4 TB black pepper
4 TB fresh dill
Combine all ingredients and reserve. Combine in a bowl the pineapple juice, rhubarb, pineapple and habanero pepper. Reserve this for mopping the fish while cooking. In long strokes, from the tail to the head, rub the dry rub on the salmon sides making sure to do long, slow strokes. Rub the salmon for 5 minutes. Allow the salmon to sit in the refrigerator for 3 hours. Rinse the salmon with cold water. Lay the fish fillets, skin side down on a soaked, oiled cedar board. Place in a 225 degree smoker using alderberry wood. Smoke the salmon for 2 1/2 hours coating the salmon every 10 minutes with the basting liquid. Recipe By : GRILLIN' AND CHILLIN' SHOW #GR3606 Date: Mon, 30 Sep 1996 09:28:53 -0400 (
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~Big Green Egg Review With Linda's Pantry~
Here is a link to a less expensive version
And a Kamado Grill
I hope you enjoy this Big Green Egg product review. This is a great way to cook with no cost for power.If you would like to purchase an All American Sun Oven get in touch with me to get the best deal I can give you.
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Linda's Pantry
9732 State Route 445 #176
Sparks Nevada 89441
Horseradish Crusted Roast Beef
Gitty Rapoport, the face of Kettle & Cord’s kitchen, presents a perfect Pesach roast with an onion jam and horseradish crust.
This new Recipe Series is brought to you by community news service COLlive.com and Kettle & Cord, the home essentials store in Crown Heights. This recipe is the third in the Pesach Recipe series.
With so few ingredients at our disposal, flavoring food on Pesach can be a real challenge. In this video, Gitty Rapoport makes use of an unexpected Pesach ingredient to flavor her roast: Leftover grated horseradish from the Seder!
The sweet onion jam paired with the sharp horseradish flavor provides the perfect flavoring for this medium-rare roast. Serve with jalapeno-sauced roast vegetables for a delightful Yom Tov dish.
Rib roast sponsored by Yossi’s Cuts.
You will need:
6 lb roast
1 cup shallot jam
1 cup grated horseradish
Kosher salt
Oil
Shallot Jam:
(can be made ahead of time and stored in a mason jar in the fridge)
10 diced shallots
¼ cup sugar
1 cup red wine
Pinch of salt
Sweet potatoes:
4-6 peeled & cubed, medium sweet potatoes 1 cubed pineapple
1 peeled jalapeño
2 shallots
Salt
Directions:
Jam:
• Heat oil in sauce pan, add shallots and cook until caramelized. Add in sugar and stir as shallots continue to caramelize.
• Stir in the wine and cook until it reduces and the mixture becomes sticky. Add salt to taste.
Roast:
• Bring roast to room temperature.
• Preheat oven to 400°F
• Season roast with salt liberally and smear oil all over. Coat with the Shallot Jam and then sprinkle horseradish on all sides of the roast.
• Place roast on a roasting rack in a large roasting pan. Insert meat thermometer in the thickest part of the roast. Roast until temperature reaches 135°F – 140°F (medium/rare).
• Let roast cool for 10-15 minutes before slicing.
Roast Vegetables:
• Preheat oven to 400°F
• Line cookie sheet with parchment paper.
• In food processor or blender, combine shallots, jalapeño, oil and salt.
• Pour the mixture over the sweet potatoes and pineapple cubes and mix until evenly coated.
• Roast for approximately 35-40 minutes, until the pieces are tender and starting to caramelize.
• Plate alongside the roast and enjoy!
Blueberry-Bourbon Jalapeno Pepper Jelly | Power Pressure Cooker
In this recipe, I will show you how to make Blueberry-Bourbon Jalapeno Pepper Jelly. Then, we will can the pepper jelly using the Power Pressure Cooker.
Ingredients:
* 5 Cups Blueberries
* 3/4 Cup Kentucky Bourbon
* 1 bag liquid Pectin
* 2 Cups finely diced Jalapeno Peppers
* Juice from 1/2 Lemon
* 4 Cups White Sugar
Mash blueberries while heating over low. Carefully add the Bourbon (it is flamable) and mix. Next, add the Jalapenos and mix. Slowly stir in the sugar, add the lemon juice and bring to a boil for 15 minutes.
How to Can the Pepper Jelly in Power Pressure Cooker:
* Sterilize all jars, lids, metal/rings/bands and utensils
* Keep jars hot until ready for use
* Fill jars, leaving 1/2 to 3/4 inch headway
* Clean rims of jars
* Apply lids and metal bands
* Place metal rack in Power Pressure Cooker
* Place the jars into the clean Power Pressure Cooker inner pot and add water until the jars are covered 1/4 of the way.
* Press the CANNING/PRESERVING button and then press the TIME ADJUSTMENT button two times until it reads 20 minutes.
* When complete and the steam has been naturally released, open the pressure release valve and remove the lid.
* Using tongs carefully (jars are HOT) remove the jars.
DISCLAIMER:
Correct methods and proper recipes must be used when canning. If improper methods are used, food may develop harmful bacteria, molds and enzymes. This can lead to food spoilage and other issues.
This video is for demonstration purposes only and does not assume any responsibility for any canning techniques. You should research and understand canning before attempting. The USDA Complete Guide to Home Canning is available here:
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Please watch: Smoked Porterhouse Steak on Pit Barrel Cooker with Black Garlic Butter
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George Hirsch's Greens & Garlic Crouton Salad with Simple Vinaigrette
How to make a flavorful green salad with crispy garlic croutons. George Hirsch’s popular vinaigrette recipe is shared with the chef’s step by step instructions for an easy to make winning salad and zesty dressing.
Buy the Chef’s Pick Robust Extra Virgin Olive Oil, First Cold Pressed
As seen on the George Hirsch Lifestyle TV series.
For more recipes + tips visit chefgeorgehirsch.com
Ask the chef - Your questions for canape ideas
Is this Q&A with our Head Chef Mike Scott we answer questions about canape ideas for wedding drinks receptions and events.
Tuna-and-Orange Lettuce Cups with Couscous Cakes | Everyday Food with Sarah Carey
By the time Friday comes, sometimes it's all I can do get dinner on the table. So I take the relaxed route by using leftovers (remember that extra couscous and fennel I had you reserve on Tuesday?) and convenient ingredients like canned tuna to cut down on time. Why don't you give yourself a break tonight too?
Sarah's Tip of the Day:
Don't forget to tune in to the video: I share one of my favorite tricks for minimizing kitchen mess while mixing the couscous cake. You're welcome!
Subscribe for more easy and delicious recipes:
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Recipe Ingredients:
1 orange, peel and pith removed
1 large fennel bulb, thinly sliced lengthwise, plus fronds (optional) for serving
2 cans (5 ounces each) solid white tuna packed in water, drained and broken into pieces
1 tablespoon rice vinegar
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
2 1/4 cups reserved cooked couscous from Halibut with Tomatoes and Fennel
2 large eggs, lightly beaten
1/4 cup chopped fresh basil leaves
1 head Bibb or Boston lettuce, leaves separated
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Tuna-and-Orange Lettuce Cups with Couscous Cakes | Everyday Food with Sarah Carey