Cookerati

Grill Once, Dine Twice

We like grilled food, and grilling, but cooking a full meal every night can be time consuming and we are an easy prep/cook family.  Most days I assign a person, and then that person tries to figure out a meal that won’t take up a lot of their time.  Of course with my son it means Mac n cheese and hot dogs, plus something that’s not baked beans – because he doesn’t like them.  If I can during the week I try to figure out something quick too.  Grilling is great because not only does it taste good, but if you do it right, you get two meals out of one grilling.

We had a meal or I should say meals lately that were fantastically good, simple and yet clean tasting all at once.  We grilled some salmon, and veggies, just brushed with olive oil, salt and pepper.   Really simple.  Then for dinner the next night, I chopped up the salmon and the veggies, added a cucumber, some dressing and then spooned it on top of a bed of bulgur.  My son both nights, waved his hand over the food, and …

Deviled Eggs with Smoked Salmon and Capers

This recipe is from The New Thanksgiving Table – An American Celebration of Family, Friends and Food by Diane Morgan.  I wasn’t sure what I would think about smoked salmon and capers in the eggs, but we were all pleasantly surprised.  It had a really nice smoky flavor, a nice treat inside the deviled egg. 

My daughter found smoked salmon in the fridge and was asking what it was for.  I think she coveted the juicy cellophaned wrapped planks of fish, but I headed her off and told her those were for the deviled eggs.  She sucked in air and replied very loudly that “Salmon does not belong in deviled eggs, eggs belong in deviled eggs!”  My husband chimed in with,” Baby girl you’re gonna love it.”  Okay, well we’re not sure where the baby girl part came from, but she is going to love it. 

Ingredients:

• 1 dozen eggs
• 1/2 cup mayonnaise
• 2 tbs fresh lemon juice
• 6 ounces alder smoked wild salmon finely diced
• 2 tbs petite capers rinsed and drained
• 1 tbs minced fresh …
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  Ginger-Lemongrass Salmon

  October 20, 2009 - Written by Diana

  This was a fantastic way to bring back the family dinner that we’ve been missing so much lately. In case you haven’t heard – my son’s high school marching band finally made it to state. I’m part of the pit crew and my husband films all of the marching band’s performances, which means we are at almost every marching band activity.  Actually, we are at every high school marching band activity and I also work the booster booth for the band for the home games.  This weekend, we were out there in the cold, the wind and the rain, doing what we do best.  The down side to this is that we haven’t found time to sit down together for dinner in a few days.  Sunday, I had enough and decided on salmon as the honored guest at our table.  It turned out so well, we didn’t need any sauce.  Okay, two of us didn’t need sauce. The teenaged one loves the Dijon-mayo dill sauce so much that he still glopped it on his salmon.  Urgh.

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