by Brenda Arnold
Firecracker Grilled Alaska Salmon By: Brenda Arnold
- 8 (4 ounce) fillets salmon
- 1/2 cup peanut oil
- 4 tablespoons soy sauce
- 3 teaspoons brown sugar
- 4 tablespoons balsamic vinegar
- 4 tablespoons green onions, chopped
- 2 cloves garlic, minced
- 1 1/2 teaspoons ground ginger
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.
Yankee Baked Beans By: Brenda Arnold
Take your old baked bean recipe and double the taste with this creative Yankee bean recipe for the fourth of July! Makes 12 servings.
- 1 pound dried great Northern beans, soaked overnight
- 1 teaspoon canola oil
- 1 large onion, chopped
- 1/2 pound bacon, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 pinch red pepper flakes
- 1/4 cup pure maple syrup
- 1/4 cup tomato puree
- 2 tablespoons Worcestershire sauce
- 1 tablespoon mustard powder
- 1 ham bone with some meat
- 3 cups boiling water, or as needed
- 1 1/2 tablespoons apple cider vinegar
1. Heat oil in a large skillet over medium-high heat. Add onions and bacon, and cook until onions are tender and golden, about 5 minutes. Add garlic, thyme and red pepper flakes to the skillet, and cook for a minute to blend flavors.
2. Place the soaked beans in a 3 1/2 quart or larger slow cooker. Stir in the onion and bacon mixture, maple syrup, tomato puree , Worcestershire sauce, and mustard powder. Bury the ham bone in the beans, and fill the slow cooker with enough hot water to cover the beans. Add bay leaves to the top.
3. Cover and cook for 5 hours on High, or 10 to 11 hours on Low. Remove bay leaves, and season with vinegar, hot sauce, salt and pepper before serving.
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