TUESDAY

Hey! It's summery! Send in your bbq! bbq sauce! summer drinks! summer desserts!
oddtodd7@hotmail.com

Patrick- Santa Cruz, CA

EZ & delicious BBQ Salmon

1-2 pounds Salmon fillets ( ¼-1/2 lb per person)

1 cup Teriyaki (I like Soy-Vay)

½ Cup Olive Oil

1 teaspoon minced garlic (jarred works fine).

1 teaspoon lemon pepper.

Marinate for at least an hour

Wait for the coals to cool down until you can hold your hand over the grill for a 5 count. Place fish directly on the grill pink side down. Cook covered for 5-7 minutes. Flip fish over and cook skin side down, covered for 7-10 more minutes. TIP: When taking the fish off the grill, push a spatula between the skin and the meat and slide the fish off of the skin. Garnish with lemon slice. Serve with chilled Chardonnay, Jasmine rice, and your favorite veggie.

okay, I learned this one from my daddy. It sounds kinda strange, but trust
me, it will become a staple in you breakfast or midday or dinner routine. It
is only pennies for a delightfully tasty and satisfying meal. I grew up on
it, and there is no better use for leftover rice. We called it a

RICE PATTY

about a cup or two of cooked rice (more or less..it doesn't really matter)
1 egg
brown sugar
butter
cinnamon

First you take your rice and mix it with the egg. Firmly pack the rice in the
bottom of a skillet. (About 3/4 of and inch thick is ideal. Just make sure
it is compact) Cook until the patty is solid enough to flip (kinda like an
omlete or french toast...hard to flip, but still wet on one side.) Cook on
the other side until it is cooked all the way through (should be lightly
browned, but not crispy). Sprinkle Brown sugar on one side so it is
completely covered. Maybe a 1/4 inch or so. Sprinkle with cinnamon. Then
take a lot of melted butter and cover liberally. The more butter the better.
This is no diet food, but believe me, it is well worth it.

I thought the world knew about this recipe until I went to college and was
amazed that none of my friends had heard of it. I am trying to spread the
culinary word! Eat and enjoy!

love your site,

Rachel from DE
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CHICKEN ROBERT

Ingredients:

chicken - cut up with skin on

Italian dressing

Honey

Garlic Powder

Procedure:

Mix at least 1/3 C of dressing & 2 tbs honey (amt varies with pcs of chicken) Warm in microwave to allow honey to combine easier)

seal chicken in a foil pouch to which you have added some dressing from the bottle & sprinkled with garlic powder

Place pouch on a low heat grill for about 30 min - turn occasionally

Remove pieces from pouch & place directly on grill

baste with the honey / dressing mix

Continue turning & basting 'til golden brown

Note: amt's & times vary with # of pieces & parts..Thick parts can be nuked to save grill time

Bob in Peru, Illinois

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Just thought this one up the other day. Came out better than I expected

Take some corn on the cob and rub it down with olive oil. Then sprinkle cumin and cayenne pepper powder and a little kosher salt on it and rub it in. Grill it on medium to medium high heat for about 10-15 minutes until it’s done and just starting to brown. Squirt some lime juice and/or butter on it and eat it. Tastes like chips and salsa!

Brad L

Mount Pleasant, SC

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Thanks for the pasty recipe. I grew up in Northern Michigan (Mackinaw area); and had/have relatives in the Upper Peninsula area (Manistique). But I now live in Colorado (Montrose). I have been CRAVING a pasty. So, thanks to you, I'm looking forward to something that tastes like "home". SMILE

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