Something new…what i tried this week
I purchased a nice big salmon filet - skinless at Costo - very good priceYes I had it in my freezer - took it out to thaw two days then cooked!I was gun shy about buying to begin with but it looks so good everytime I walkby it at the store that I just grabbed it and walk on to the meat section of thestore!I was not sure how to cook it and could not find a descent recipe in a timelymanner.So I winged it… like I do with all my fish! LOL
I got my nice big lasagna pan out - sprayed it w/pam.Place filet on - slathered lots of ” real ” butter all over the top.Now don’t be bashful on the butter…Layer sliver sliced lemons over the top -Sprinkle Dill ( I used some dried )Squeeze the rest of the lemon over the fishCook covered in foil - 350 degrees for 45 min.Test w/a fork - if it flakes it is done -Watch that you do not overcook it.
IT WAS AWESOME!. I WILL DO IT AGAIN AND AGAIN!!!Even as leftovers ( remember Im not big on leftovers )Put it on top of a salad or on the side! YUMMNext time I will use fresh dill. - the dried was good and the flavor came outwhile it cooked. But I think fresh it the best! Even Ryan asked for this overthe grilled steaks I had tonight. - They were good also - some sort of Tri tip?- med rare — marinated — excellent too!
Also - I tried making my Italian dressing using EVO Extra Virgin Olive Oil!I will toss out the veggie oil!~ OMG - it was sooooooo good!I use Good Seasons pkg.. One day I will try one from scratch though
I guess I tried three things this week!
I can tell you one thing - having these good meals esp w/the relatives here suremakes it easy for me to stay lc… and them as well - MIL actually lost two lbssince being here !
can you detail how you marinade your steaks?
You will laugh when I tell you but in have no complaints - ever..I do not measure.. It is never the same each time..I use whatever I have on hand though…
Lay steaks bowl - jab with a good size fork.. each side.
Sprinkle in and mix steaks up !
Whoreshire sause - whatever brand you have - This is a must..Garlic - fresh or powdered - I prerfer minces from a jar..Onions powder.. if you like onions..chopped fineSmoke flavor ( comes in jar like Liquid Smoke - http://www.hickoryliquidsmoke.com ) tome a must —
but if I run out - oh well..Maybe some Italian dressing you have - if not some olive oil - ground pepper,salt, garlic, parsley..gound pepper and a shake or two of salt.. shot ofvinagar - some oil, a pinch of oregano, parsley, chives or onions. ect..
If you have it avail - Montreal Canadial Steak seasons .. a shake or two..
It is important that you get the mix in the steaks and make sure they arecovered completly .. I like to use a container that only fits the meat and mix.. or a ziplock bag that I can just flip over when I am open the fridge — whichbtw is lots of times in a day.
When I purchase my steaks - in quanity most timesI prepare them w/a marinade then split them into meal portions and freeze..When they are freezing they marinade — but most importantly: when they thawthey marinated too! …
Im not sure there really is any secrets out there about marinated but we allhave to try what we like w/our meats as far as spice go and according to whatyou have avail.
I am ready to broaden my horizons and try some other dishesLike curry dishes ( one of my fav spices ) and some other spices that I haveonly had once or twice - curry makes my mouth water! YUM>. and hot spices!
Do you jabthe steaks a lot? Doesn’t this make them lose moisture quicklyafterwards, when you grill them?
I just jab them a few times - I have not noticed they to be dry.Just enough for the liquids to penetrate someJust dont squash them on the grill with the spatula or they will be dry!It is said that you are to use a spatula but I use a fork most times -I like to sear the meat on a hot grill then turn it down to med-med high.Turning about every 5 minutes or so depending on how thick the meat is.And dont cook the tar out of them or they will be tasteless peice of beef! yuk.
How do you marinate yours over there ? or what rub do you use ?Gas grill or Coals?Have you ever grilled fish?
Well, I have never actually marinaded steak before, but I thought itwas about time I tried it which is why I asked :). I usually justsprinkle the steaks with some spices - or just plain salt and pepper.
Oh and I forgot to say that I have everything you mentioned in yourpost - including the liquid smoke and the montreal steak seasoning -got them in the US although I have just recently found a place herethat sells liquid smoke.
I have an electrical grill, which isn’t as good as a gas one but MUCHless expensive. I suppose I also have a coal one but I am not up tolighting the coals every day and waiting for them to be ready, etc. weuse the coal one on picnics and trips.
Yep, I’ve grilled fish, maybe once though.
That is kewl you have them too!Grilling is like a science project - trial and error - most times it comes outgreat as long as you do not overcook the meat ! I like to use lots of onion andgarlic — also jalepeno is an exellent kick for your meats but only a little
You will have to share some of your fish grilling as I am getting into eatingfish now. I have always been a beef man! — well before beef and potatoes butnow just my motto is ” Where’s the Beef ! -
I have had blackened fish one or two times in resturants - NASTY and dry–neary choked it down..
It is also good with a crust of dill, lemon, mayo and parmesancoating.