If you check out my helpful links on the right, you will notice a new link that everyone, but especially NY Staters will enjoy: “A Taste Of Utica“. A collection of recipes and memories from Central New York. You can check out the index to see if your favorite Utica recipe is in there… mine is and as soon as I receive my book, I’m going to post it for you. Too Excited! 8)
If you’re interested in purchasing, all proceeds from the sale of this book go to the Compassion Coalition. Compassion Coalition distributes directly to food pantries, soup kitchens, shelters, etc. that are located throughout New York State
One of the authors, Joe Mezzanini has a site which is a source of great information and he has been a tremendous help to me as well. One such example, (which isn’t about Utica but just as good) when Ted and I were in Washington, Joe suggested a particular place on DuPont Circle. We didn’t get to eat there but really enjoyed looking around DuPont Circle. Make sure to check out the links.
As for firing up the grill, get ready for another super, satisfying, saporous, savory, scrumptious, succulent, seasoned salmon silage (the green sauce). Did I use a thesaurus for all those “esses?” Yes- es. I did. It’s called “word fun” and possibly time to get a life. Movin’ on….
Grilled Salmon with Garden Herb Sauce
- 3 TBS fresh parsley, curly or flat leaf is fine
- 6 fresh basil leaves
- 3 sprigs Thyme
- 1 TBS capers, rinsed
- 1 green onion, rough chop
- 1 clove garlic
- 1/4 tsp Old Bay
- Juice of 1/2 fresh lemon (or 1 1/2 TBS)
- 1/3 cup EVOO
- 2 Salmon Steaks (about 1/2 lb each)
- 2 TBS lemon juice
- 1 TBS EVOO
- salt and pepper to taste
Begin by making the sauce: Put the first 8 ingredients into a food processor and blend until chopped. With the processor still running , slowly pour in the oil. Chill while you prepare the rest of the dinner.
Preheat the grill to about 450 (medium high). *Skip down and prepare your brussels so you can put them on the grill first. They will take a little longer than the salmon (by about 5 minutes).
Rinse and dry the salmon steaks. Drizzle with the 2 TBS lemon juice (1 TBS per steak). Drizzle with the olive oil – 1/2 TBS per steak. Sprinkle lightly with salt and pepper. When grill is hot, heat about 3 – 4 minutes per side depending on the size of the steak.
Plate the salmon and top with sauce.
Grilled Brussel Sprouts with Baby Bellas
- 1 lb or so of fresh Brussel Sprouts (trim, clean and cut in half)
- 10 oz Baby Bella Mushrooms – peel, wipe clean, and slice in half.
- 1 TBS SmartBalance (or Butter) – melted
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1/2 tsp garlic powder
These will go on the grill with the salmon. Simply put the sprouts and ‘shrooms on aluminum foil.
*Make sure your foil is large enough so you can enclose the veggies loosely.
Brush with the SmartBalance (or butter), sprinkle with the seasonings and grill until softened.
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What happened earlier today…. thank goodness it wasn’t as exciting as yesterday. A back and tricep workout was completed and felt great! A warm up of 20 minutes on the elliptical while watching “The Deen Brothers”. That aroused my interest in making Texas Tamales…
you’ll see that coming in a week or so. Shane and I then went on a 3 3/4 mile run around Proctor Park. It was hot, muggy, and buggy (horse flies – ouch!)
The good eats were cream of rye cooked with sliced banana and 3 grapes cut in half. A cappuccino shake with assorted berries. Ahhhh…great start!
Have a great night…in spite of the rain!