Looking for one's favorite way to prepare 1or both!
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A
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Looking for one's favorite way to prepare 1or both!
Thanks
A
arx for the chicken i cook it low and slow in the crock pot with a can or 2 of cream of mushroom and cream of celery soup in it(i get the low sodium heart friendly ones) depending on how much i toss in there.Quote:
Originally Posted by Arx International
salmon: i like to toss in some lemon and make a foil packet. then toss it on the grill. it keeps the moisture in and steams it nicely. you can add veges and other herbs into the packet if you want but i just do lemon cause i am a plain kind of dude
Salmon .. cedarwood plank it on the bbq with lemon salt, pepper and evoo. Personal favorite
chicken is versatile. I will marinate and slow smoke it but always use an internal thermometer so you don't 8ver cook. Chicken salad is a favorite also cause theres so many options .
I wish I could give some input on this one, but my wife is the one that prepares these excellent meats.
I like to bake salmon in the oven. Put one cap of bourbon on each fillet. When they get about done, put them in a pan, spread a little brown sugar on the fillets. Let them fry in the pan for just a few seconds and caramelize the sugar. I think its very good anyway. Squeeze a lemon on them if you want.
grilled with lemon pepper and butter on the salmon. i bought some sushi grade salmon not long ago. kind of pricey but with some ginger and wasabi and some soba noodles, wilted green and low sodium soy sauce. what a dinner
chicken i have found marinading with sundried tomato salad dressing and grilling it is really good.
if you guys want to keep your chicken moist and want to grill it, i suggest wrapping it up in foil packets with your marinade. this trick works awesome for keeping all the moisture in. i like to toss in some halepenos and halepeno juice in there with mine and grill it up. seals in the flavor nicely and man is it moist
After plenty of recipes I've found my favorite chicken breast recipe. Sprinkle some onion powder, garlic powder, paprika (I put a lot on almost covered in it) and oregano. Bake @ 450 until internal temp is 160-170 (I use an instant read thermometer) I've tried low and slow but high and quick turns or crispier on the outside and super juicy inside.
Salmon I bake. Use white wine, olive oil, lemon juice (freshly squeezed), covered in onions (I pre caramalize them), black pepper, and covered in lemon slices. 425 for about 18 minutes
Damn havent seen ARX in awhile. Hope your doing ok man
Salmon I grill over alder wood with just a lil salt n' cracked black, then finish with a squirt of fresh lemon. or maby just pesto and plain char wood is nice too. Chicken I like to split and remove the backbone, rinse it good, then dust it with some sweet Hungarian paprika, a lil salt and cracked black, and same thing put that bird over some mesquite char wood and grill it. Or I'll bake it for an hour at 400 degrees. Those are my keep it simple ideas.
I use a rice cooker and cook my chicken on the top rack, itll cook 15oz of chicken in 15min and wham rice is done too.
I use Ms Dash spices on it and small amount of smart balance butter on white rice. I tend to eat really plain. Less sodium that way..
I dont like too much spices or anything. I like food to have taste but too much flavor hurts my stomach.
I've never actually used the wood planks for cooking i need to read up on that. I do like to smoke bostin butts/ roasts in a smoker and use wood chips is it some what similar to that?
you soak the plank in water then I put a tad of evoo on before placing the fish skin down on the plank right in the grill. the wood will char and burn but the fish will just take in the flavor of the cedar . totally rids all fishy taste from anything ive put to it. I watch and fork test for flakiness never used the internal thermo for fish..Quote:
Originally Posted by animal87
great flavor .. if cooking the same reasonable time ive even reused the planks for more fish and they worked great but youll only get a day use out of any one.