Re: NEW PICTURE: Grilling Salmon---The PERFECT Outdoor Meal for SOLSTICE

[Guest guest]

oh my jealous of that cherry tree and I got introduced to gin and tonics

camping this past weekend. NUMMY!

On 6/24/06, Will Winter <holistic@...> wrote:

>

> We didn't set out with the intention of creating this meal of perfection

> last week on the eve

> of the summer solstice, it just worked out that way. A perfect night plus

> the longest

> evening of the entire year! It all began when we were working at Lakewinds

> earlier that day

> and saw a box of fresh-caught wild Alaskan King Salmon come in. I also had

> just picked

> up a great deal on a used gas BBQ grill (on Craigslist) so the combo was

> irresistable.

>

> Here's how our SLOW FOOD meal unfolded.......

>

> KING SALMON (no salmon beats the King!)- I pre-soaked our mid-section slab

> with a mix

> of olive oil, roasted sesame oil and basalmic vinegar for an hour letting

> it warm up to

> room temp (try not to grill refrigerator temp meat ever). With a medium

> heat grill I seared

> the skin side first to coagulate the meat a bit before flipping it. I

> added a bit of SEASALT

> and fresh ground pepper as it cooked which I did just long enough to firm

> up the meat. It

> was still juicy, and tender with the middle slightly translucent (rare).

> The degree of

> cooking varies with taste, but I know that the best way to ruin a good

> steak or fish is by

> cooking it to death (Minnesota meat!)! Served with organic lemons and a

> dollop of MOM'S

> RAW BUTTER.

>

> (I've got another recipe I'll share later for a roasted corn, avocado

> chutney that's also

> amazing with salmon or trout).

>

> STIR-FRY SOBA NOODLES W/ VEGETABLES. It was from Community Homestead, our

> CSA

> share, so everything was great! She mixed peapods, baby bok choy,

> broccoli, onions, kale,

> spinach, zucchini, and others. She uses the balsalmic, the olive oil and a

> bit of cayenne

> and red pepper flakes and seasalt and pepper to pick up the intensity. Can

> be served hot

> or cool. Very easy, very amazing!

>

> CRESCENT ROLLS- Another Rebekah specialty, she grinds the organic wheat

> berries and

> uses her own yeast for these amazing rolls. Served hot out of the oven

> with MOM'S RAW

> BUTTER!

>

> Oh yes, perfect GIN & TONICS, you can't see it in the picture but I used

> the legendary

> ish gin HENDRICK'S, along with Schwepp's tonic and good organic

> limes! Normally, we

> have a good Italian red wine, but this night felt like it called for a

> special treat!

>

> And the finale, our backyard cherry trees are burdened down with millions

> of cherries this

> year, so we picked and pitted a couple of hundred that day, and made a

> fresh CHERRY PIE

> TART, using a good LARD crust (also from Mom's hogs), topped with MOM'S

> VANILLA ICE

> CREAM plus a couple of our cherries on the top of each dish that have been

> soaking in

> good cognac all winter!

>

> We then took the dog for a long twilight walk to settle our meal and savor

> the incredible

> bounty that we are so lucky and so blessed to be able to enjoy!

>

> This was one of the meals we won't soon forget! Summer is now official!

>

> Will

>

>

>

--

Kathy-jo

Be at peace.

my ebay auctions: http://stores.ebay.com/Uptown-rags

my weight loss journey: http://www.freewebs.com/kaje62/

[Guest guest]

Will, I'm just curious, as someone who is working on perfecting

baking, what you mean by " her own yeast " ?

Thanks.

Judy