Motor Joe

Grilled Salmon

Quick and tasty salmon. Two salmon filets, tail sections, skin on. Season fleshy side with lemon-pepper, oregano, and a touch of cumin powder. Let sit while the coals are prepared.

When the coals on the grill are ready, heat up a large teflon (no oils or butter, they could carry away the seasonings) coated frying pan and seer only the fleshy side of the filets. Seer for less than a minute. All that is desired is a cooking less than 6 mm ~ 1/4 inch deep.

Then, carefully lift the salmon filets from the frying pan, bring them out to the grill and put them scale side down.

Cover the grill, and let the salmon cook at a good temp. Too cold and the filets can dry out. Too warm and the outside will cook (or burn!) but the inside will not cook at all. By already partly cooking the fleshy side in the frying pan, I can get away with using higher heat on the grill to cook the rest of the filet without risk of drying out the filet. I also placed the thickest parts of the filets over the hottest parts of the coals.

I served one filet cooked medium rare, and one well done. When I removed the medium rare (CAUTION! Cook and eat food at your own risk! Eating undercooked food may raise your risk of food borne illness.) filet, I left the skin on the grill, and gently lifted the filet with a spatula.

I then pushed the skin to the coals and closed the grill to add smoky flavor to the well done filet.

The salmon tastes great on its own, but this meal is a nice opportunity to have one of your favorite white wines and a side salad. I served the salmon to four with wine, cheese, and a side salad.

The salmon I picked up on sale at a local fresh fish market and weighted about 1.5 lbs. The wine I used was a 2005 BENI DI BATASIOLO BOSC DLA REI MOSCATO D'ASTI. The wine is splendid (and only $10.38 a bottle), but the 2005 I had seemed a bit sweeter than my memory of the 2004.

The entire meal (including wine) came to $20, which is only $5 per person. Cooking and prep time came to 25 to 35 minutes, with about 5 minutes of actual activity on my part.

Duck

Roast Duck

Taste that defies description. Succulent, rich, full flavor duck at its best!

Pictures coming soon.

Ingredients, Duck, Apples, Carrots, Red Potatoes, Onions, red wine, red pepper, basil, bay leaves, cloves, thyme, olive oil, McCormick garlic chicken mix, or Montreal chicken mix. Orange slices.

Clean duck. Slice liver in 1cm sized cubes / slices. Cut 1 apple, 1 onion, and a couple of carrots (or several baby carrots) Slice carrots to baby carrot size. Season apple, onion, liver, and carrots with red pepper, basil, bay leaves, cloves, thyme, and olive oil. Stuff duck with formentioned mix.

The apples are going to keep the duck moist, the liver will add a rich flavor of duck to everything.

Place duck in large roasting pan. Add Carrots, Red Potatoes, Onions, red wine, red pepper, basil, bay leaves, cloves, thyme, olive oil, McCormick garlic chicken mix, or Montreal chicken mix.

Hint: The more the duck meat is submerged in the sauce, the juicer it will be when done.

Cover with foil, and place in oven. Follow instructions for cooking duck with respect to weight and cooking time. (for the ducks I cook, 2 hours covered, and then 45 minutes uncovered is usually more than sufficient) (Many recipes recommend cooking at 375 F , for less time. I have had duck cooked at 325 F. Make sure the duck is completely cooked. Whenever cooking, do so at your own risk)

I cook the duck uncovered, (or partially uncovered) for a while to thicken the sauce.

After I take the duck from the oven, I place orange slices on top. The duck can be served with home-made mashed potatoes and asparagus.

I have made variations of this recipe, and I have always enjoyed it. I have found for my preferences, the key ingrediants are the liver for flavor, the red wine (makes the sauce delicious), and the apple for moisture.

Enjoy!!!!

Beef - Filet Mignon

Seasoned with Garlic, Red Wine, Herbs and Spices, Seared and Heated to Perfection.

Beef

The Best Venison You Have Ever Tasted

Did you think the only savory cut was tenderloin? Think again. Watch as I show you how to get the most from your harvest.

Venison

Dessert

You have to have sweets from time to time! Here you go!

Protein / Energy Smoothie. 30 grams Protein, 40 grams Carbohydrates

If you are like millions of people who like to stay trim and good looking, or want to lose fat, this selection is geared towards you!! For the fitness buff on the go, these quick and simple meals will keep you in caloric counting, and will let you have enough time in your day to catch that workout. The goal is to have no hunger, but also to keep track of your caloric balance! As with any health/ fitness anything, standard disclaimer, consult your physician.

Calorie Counters

Protein Chicken