So you go to Costco and you get the salmon, because well, it’s awesome. You BBQ up the fillet which is about 25′ long, wrapping it in foil and topping it with butter, garlic, salt, pepper, and light bit of Paul Purdome’s Seafood magic seasoning. Envelope up the foil and BBQ it until it’s ready. When you’re done with dinner and you realize that you probably have more than half of the salmon left, refrigerate it (or freeze it if it’ll be a while before eating it) for tomorrow.
Now, I know the theme for this dish should read “calorie monster” or “plate ‘o fat” but it won’t matter because it tastes friggin’ great. Continue Reading
Just a little PSA, for the first time in some time, Costco has the big sacks of New York steaks at a cheaper price than the Tri Tip. Great tasting steaks at a great taste. These poor examples met their demise on the BBQ with salt and pepper. One got a bit extra enhancement via Chicago Steak Seasoning from the Spice House
Very simple and very flavorful. Picked up a jar of Tikki Masala sauce from Raley’s (I think) for just a couple bucks. A few chicken thighs out of the freezer originally from Costco and you’re ready to go.
After going out for all you can eat sushi (and we’re not talking about that buffet crap but a restaurant’s regular menu made to order) that is great!
We made ours with shrimp, shrimp with spices and sriracha, or with ahi. Most of the work is getting the rice just right. She is the one who knows what’s going on but I’m told that a simple internet search will yield the same results.
Yes it is baked but tastes like it was fried!
Here’s another simple recipe that you can do using a few common ingredients. We started with some thawed out chicken thighs but I”m sure you can use whichever you prefer. After mixing some mayo with garlic, fresh basil, salt and pepper, it was combined with the chicken in a bag in order to evenly coat all the pieces.
Then they are coated in a mixture of Panko breadcrumbs, Italian breadcrumbs, and Parmesan. The Parmesan adds a nice crustiness to it while the others have a great flavoir together. Placed on a cookie sheet, baked at 400 until golden brown and it’s ready to go.
Combined with sides of creamed spinach, mac and cheese, and tortellini this fresh salmon was well complimented. The ingredients of horseradish mustard, garlic, and brown sugar were stirred together and spread on top of the salmon fillets. We then baked them until done and served it up.
Not so much a product of imagination and improvisation, but tasty and easy without going all Bonnie and Clyde on the budget.
Swordfish is a great firm white fish that doesn’t have a “fishy” flavor, and it’s a very healthy fish as well. I personally know of someone who went on a swordfish diet and lost 20 lbs. There are numerous ways to cook up the fish giving it a unique flavor.
Bacon! How can you do anything wrong with bacon? This was a dinner project that was made up as we went along, but we figured
since bacon is involved, there was really no way we could screw it up.
One thing this site is not about, is eating healthy dishes but rather butter, bacon, pre prepared foods, much unlike long life, it just goes on and on.
I usually buy the vacuum packed packages of tri-tip steaks from Costco. Anything at a lower price break is tough and really meant to be cooked in a way that I don’t try or have the knowledge for. I’ve always been happy with the cut of the tri-tip, it’s not a bad cut at all and it’s priced well enough that you can get many nights meals for a reasonable price.