I'm making BBQ chicken breast (bone in and skin on) and brown rice made with turkey stock. I'm going to use a salt-free BBQ rub under the skin, so I can really slather it on.
What's cooking with you?
What's cooking with you?
Meyer lemon, garlic, adobo seasoning marinated grilled chicken breast with spinach, arugula, roasted beet, fennel, blood orange, red onion salad.
Asian-style tuna steaks with soy-sesame dressing. I'm not totally sure what side(s) we'll be having at this point. I have some shirataki noodles to use up, so maybe something made from those.
Thanks DL!Beautiful plate, Steve! I'll have to get some tuna steaks again.
What a waste of time. So disappointed in this new-to-me recipe. It sounded good, but this one is going into the circular file, computer-style: Baked Potato Soup Recipe | MyRecipes.comI making baked potato soup...
I think it would be great on salmon. I haven't tried it myself, but I have brushed it on pork tenderloin and skirt/flank/hanger steak before grilling and it makes a nice flavoring for those meats, too.Steve, that is one yummy looking plate. Have you tried your glaze on salmon? We find the flavor of salmon just a bit too strong; thinking that might mask the taste just enough. After all, salmon is good for you. I'd rather have tuna.
Tuna steaks turned out good. The dressing is actually more of a glaze. It's a very simple recipe: 1/4 cup soy sauce, 1 tbsp toasted sesame oil, and 1 clove crushed garlic. Brush it on the fish, salt and pepper, and pan sear in a hot pan for a minute on each side. It should be pink in the middle.