Maple Salmon

1/4 c maple syrup
2 T soy sauce
1 clove garlic, minced
1/4 tsp garlic salt (I just use salt)
1/8 tsp ground pepper
1 Lb salmon

In a small bowl, mix the maple syrup, soy sauce, garlic, salt and pepper.

Place salmon in a shallow glass baking dish, coat with syrup mixture.  cover the dish and marinate salmon in the frig. for about 30 minutes, turning once.

Preheat oven to 400 degrees

Place the baking dish in the oven and bake salmon uncovered for 20 minutes, or until easily flaked with a fork.

Grilled Salmon with Lemon Butter (Christmas Dinner)

Ingredients:
1 stick butter, room temperature
2 Meyer lemons, zested
1/2 bunch dill, finely chopped
1/2 bunch thyme, picked and finely chopped (lemon thyme is even better)
1 small clove garlic, smashed and finely chopped
Kosher salt
4 (6-ounce) salmon fillets, skin-on
Extra-virgin olive oil


Directions:
In a small bowl, combine the butter, zest, herbs and garlic. Mix until everything is well mixed. Season, to taste, with salt. If using right away, keep the butter at room temperature. If making ahead, reserve in the refrigerator and bring to room temperature before using.

Preheat grill to medium.

Remove the salmon from the refrigerator and let come to room temperature. Season with salt and coat with olive oil.

Brush and oil the grill. Place the salmon, skin side down, on the clean, preheated grill. After 2 to 3 minutes, rotate the salmon 90 degrees to create cross-hatch grill marks on the salmon skin. Cook the salmon for another 3 to 4 minutes. As the salmon cooks it will turn from translucent orange to opaque pink. Turn the salmon over and cook for another 2 to 3 minutes. If the salmon starts to burn, or the flames flare up move the fish to a cooler part of the grill.

Remove from the grill and top with the room temperature compound butter. The butter should act as a sauce and melt over and coat the grilled salmon. What a delish fish!

Tip: It is a general rule to cook fish for 8 minutes per inch of thickness. I like salmon cooked to about medium, so I cook mine for a little less.

Low Country Boil (Low Southern Boil)

Old Bay Seasoning 

6 pounds new red potatoes
a couple onions quartered
3 (16 ounce) packages cooked kielbasa sausage, cut into 1 inch pieces
6 ears fresh corn, husks and silks removed then cut in half
3 pounds whole crab, broken into pieces
3 pounds fresh (or frozen uncooked) shrimp, peeled and de-veined
serves about 12 people.

DIRECTIONS
Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes.

Drain off the water, and pour the contents out onto a picnic table covered with newspaper.

You can adjust the crab and shrimp as your budget allows. If crab is too expensive, use only shrimp. You need 1/2 lb of seafood per person, 1/4 lb sausage per person, 1/2 lb potatoes per person, and 1 piece of corn per person.

Our friend, Ray made this when we were working in Branson Missiouri

Crispy Fish with Lemon Dill Sauce

2 lg egg whites, lightly beaten
1c panko breadcrumbs
1/2t paprika
3/4t onion powder
3/4t garlic powder
4 - 6oz skinless cod fillets
1t black pepper
salt
cooking spray
1/4c canola manonnaise
2T finely chopped dill pickle
1t lemon juice
1t dill
Lemon wedges

Combine panko, paprika, onion & garlic powder.  Sprinkle fish with salt & pepper.  Dip each fillet in egg white, then ddredge in panko mix.  Place on broiler coated with cooking spray.  Broil 4 minutes on each side.

Combine mayo, pickle, lemon juice & dill.  Serve with fish with lemon wedges.

New England Clam Chowder

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Ready In: 50 Minutes

Servings: 4

4 slices bacon

1/2 cup chopped onion

4 potatoes, peeled and cubed

1 tablespoon all-purpose f lour

1 cup bottled clam juice

1 cup half-and-half

2 (6 ounce) cans minced clams

salt and pepper to taste

1/2 cup heavy cream (optional)

2 tablespoons chopped f resh parsley

In a large saucepan over medium high heat, fry the bacon until crisp.
Drain on paper towels, reserving the bacon fat in the pan.
Crumble and set aside.

In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes.
Sprinkle with the flour and stir well to coat.

Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.

Add the half-and-half and minced clams and season with salt and pepper to taste.

Finally, whisk in the heavy cream, if desired. Allow to heat through. (about 5 minutes.)

Garnish with the parsley and crumbled bacon.

(Note: Do not boil if adding cream.)