Grilled Salmon And Pasta

1/4 cup fresh lemon juice
2 tablespoons chopped fresh oregano
1 garlic clove, minced
1/2 teaspoon freshly ground pepper
1/2 cup Star? Extra Virgin Olive Oil
12 ounces fresh salmon (1-inch thick)
2 large (about 6 ounce) Portabella
mushroom caps, cut into thick strips
2 medium green or golden zucchini,
halved lengthwise
1/2 pound capellini or spaghetti pasta,
cooked al dente
1/4 cup chopped Star? Spanish Olives
Sprigs of fresh oregano (for garnish)

Prepare barbecue grill for direct cooking (medium heat).

Thirty minutes before needed, combine lemon juice, oregano, garlic, pepper and olive oil. Reserve two thirds of olive oil mixture. Brush remaining olive oil mixture onto salmon, Portabella mushrooms and zucchini while grilling. Repeat brushing with olive oil mixture several times during cooking.

When cooking is completed, break salmon into bite-size pieces, cut mushroom strips and zucchini halves into 1-inch pieces; set aside and keep warm.

Heat reserved olive oil mixture in large skillet and add cooked capellini; heat thoroughly. Divide capellini and grilled ingredients among 4 plates and sprinkle 1 tablespoon chopped Spanish olives over the top of each serving. Garnish each plate with fresh oregano sprig.

Serves 4.

From the kitchen of Kevin Taylor, the BBQ Guru

This is one I discovered during my early cooking endeavors. Notice the first ingredient…that’s right mashed potatoes! You must try this. It is very rich and you can’t tell it is made with potatoes. Truly one of my favorite desserts.

2 cups mashed potatoes
3/4 cup butter
2 1/4 cups granulated sugar
3 eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1 1/2 teaspoons cinnamon
1/2 teaspoon cream of tartar
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
2 ounces unsweetened chocolate, grated

Preheat oven to 350 degrees F. Grease AND flour baking pan.

Beat together butter and sugar. Beat in potatoes (make sure they are cool) and eggs, one at a time. Mix flour, baking powder, salt, cream of tartar and all the spices. Add flour mixture and milk to potato mixture, alternating and blending after each. Stir in chocolate. Bake for 50 minutes. Let cool and glaze (dissolve 3 tablespoons water in 1 cup powdered sugar).

Grilled Salmon And Pasta

Grilled Salmon And Pasta

1/4 cup fresh lemon juice
2 tablespoons chopped fresh oregano
1 garlic clove, minced
1/2 teaspoon freshly ground pepper
1/2 cup Star? Extra Virgin Olive Oil
12 ounces fresh salmon (1-inch thick)
2 large (about 6 ounce) Portabella
mushroom caps, cut into thick strips
2 medium green or golden zucchini,
halved lengthwise
1/2 pound capellini or spaghetti pasta,
cooked al dente
1/4 cup chopped Star? Spanish Olives
Sprigs of fresh oregano (for garnish)

Prepare barbecue grill for direct cooking (medium heat).

Thirty minutes before needed, combine lemon juice, oregano, garlic, pepper and olive oil. Reserve two thirds of olive oil mixture. Brush remaining olive oil mixture onto salmon, Portabella mushrooms and zucchini while grilling. Repeat brushing with olive oil mixture several times during cooking.

When cooking is completed, break salmon into bite-size pieces, cut mushroom strips and zucchini halves into 1-inch pieces; set aside and keep warm.

Heat reserved olive oil mixture in large skillet and add cooked capellini; heat thoroughly. Divide capellini and grilled ingredients among 4 plates and sprinkle 1 tablespoon chopped Spanish olives over the top of each serving. Garnish each plate with fresh oregano sprig.

Serves 4.

Jalapeno-peach Barbecue Sauce

Jalapeno-peach Barbecue Sauce

1 (16 ounce) can peaches in heavy syrup
2 tablespoons peach chutney
2 teaspoons brown sugar
1/4 cup minced onion
1/2 teaspoon Worcestershire sauce
3 tablespoons minced pickled jalapenos
1/2 teaspoon salt
2 teaspoons jalapeno pickling liquid from jar or
1/4 teaspoon ground cumin

Makes about 2 cups.

Mix the ingredients in a saucepan and bring the liquid to a simmer. Reduce the heat to low and cook the mixture until the onions are tender and the sauce thickens, approximately 25 to 30 minutes.

Use the sauce warm or chilled. It keeps, refrigerated, for a couple of weeks. Serve bacon glazed with Jalapeno-Peach Barbecue Sauce. Bake thick-sliced strips of bacon for about 10 minutes at 350 degrees F, then brush both sides with the sauce and continue cooking for another 5 to 7 minutes per side.

Clyde Cooper\’s Barbecue Creamy Coleslaw

Clyde Cooper\’s Barbecue Creamy Coleslaw

Source: Bon Appetit magazine – Clyde Cooper’s Barbecue, Raleigh, North Carolina

3/4 cup mayonnaise
1/2 cup sweet pickle relish
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
1 head green cabbage, thinly sliced (about 12 cups)
2 large carrots, peeled and grated

Mix first four ingredients in a large bowl. Add cabbage and carrots; toss to coat. Season to taste with salt and pepper. Can be made 2 hours ahead. Cover and chill.

Barbecue Creamy Coleslaw

Clyde Cooper\’s Barbecue Creamy Coleslaw

Source: Bon Appetit magazine – Clyde Cooper’s Barbecue, Raleigh, North Carolina

3/4 cup mayonnaise
1/2 cup sweet pickle relish
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
1 head green cabbage, thinly sliced (about 12 cups)
2 large carrots, peeled and grated

Mix first four ingredients in a large bowl. Add cabbage and carrots; toss to coat. Season to taste with salt and pepper. Can be made 2 hours ahead. Cover and chill.