my two favorites are salmon on the grill with Jessica's Lime Chipotle sauce for a glaze, and SharonCB's daughter's Salmon Quiche. Both are yummy, both are good warmed up. The lime chipotle stuff is also good leftover on top a green salad with more of the sauce as salad dressing. Lime-Chipotle Sauce - Sunset Magazine Jessica/CF Food processor: 1/2 cup honey 2 tablespoons minced canned chipotle chilies in adobado sauce (WAAAY too much for me, the heat wus, I use ONE) 3 tablespoons brown mustard 1/2 cup lime juice 1 1/2 tablespoons minced garlic 1 teaspoon ground cumin 1/2 teaspoon ground allspice 1/2 cup chopped fresh cilantro Season with salt and pepper Serve sauce as a marinade grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups. SALMON QUICHE WITH WALNUT CRUMB CRUST SharonCB/CF Preheat oven to 375 degrees F Pastry: Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate. 1 - 1/2 cups flour 1/2 teaspoon salt 1 cup cheddar cheese (grated) 1/2 cup butter 1/2 cup walnuts finely chopped Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven. Meanwhile mix the following ingredients in a bowl: Filling: 3 eggs beat till frothy 3/4 cup sour cream 1 cup mozzarella cheese (grated) 1/2 onion, chopped 1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too. 1/4 cup mayonnaise Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean. The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe, but salmon is better. Annie

I agree. I have no issues having dinner with some friends that purchase the entire meal from Costco. She cannot cook and has no desire to learn. Heating up prepared foods stresses her out, lol. She gets an app, a soup, crab cakes, steak or one of the fish varieties depending on the season, (indoors vs grilling outside) the French fill.et beans or asparagus...even dessert. She loves to entertain after restoring their home. We are well aware it will be purchased. (thank goodness). I've never looked at the prepared foods at Costco. I do look at the ingredient list on occasion. We like to entertain and love to cook. I would never lie and say I made something purchased. We also catch our own fish. I always make a few dishes I'm familiar with and enjoy trying at least one, maybe two, new challenges. It is most often much cheaper to make from scratch. Using pantry and crisper drawer ingredients. And fresh!

Somewhat off topic, but hubs tried to broil the walleye on the new toaster oven he got for us, and it didn't work right. Sigh. I think we will have to take it back. The heating elements do not heat up properly . . . No wonder it was on sale. Last time he got an Instapot at the same store, (also on sale) we had to take that back too, the locking mechanism was broken. Double sigh. Luckily on the Instapot the replacement works well and we use it all the time . . .

I seldom have sauce on seafood (finfish or shellfish), other than a little butter or lemon juice. Good seafood is sublime, flavors are often subtle, I don’t think sauce improves it at all. SWMBO grew up eating only heavily-sauced fish, partly a cultural thing and partly because she also grew up eating dry, over-cooked fish. For meat, I like playing with interesting sauces (Grand Marnier with tenderloin, red wine reduction with ribeye, Amaretto with pork) but it is just an accent. First couple of bites are to enjoy the sauce, then you get down to the meat. Again, SWMBO grew up with thick gravies on meat, and again, I think it’s partly because the meat was overcooked. We don’t eat meat as much nowadays, so my sauce repetoire has stagnated. Poulty ditto, although lots of gravy on the sandpaper-dry Thankgiving turkey and choking-hazard stuffing is almost a necessity. Chicken can be rather boring on its own, and I like dishes where the flavor is “cooked into” (colloquially, not in any accurate food science sense) the chicken (braising, e.g. the awesome mustard chicken I had at the cabin, or dry rub then grill, or marinate). A sauce added after the fact would not be my choice, but cooking the chicken in the sauce could be. As for sauce and Q, I‘m not much for it. I do pork ribs that end up very saucy, but in the cooked-in-way. For putting sauce onto barbequed meat, I will brush a tangy sauce on as the meat is grilling, but that isn’t actually Q anyway. I used to go to an amazing BBQ place called the People’s Pig, a shack on three open lots where they grew veg and tended a platoon of smokers, it was the best Q ever - sometimes they had beef belly, like pork belly but even better. People’s Pig was all about the incredible, unctuous, melty meat. I can’t recall ever noticing any sauce, though I suppose it was available. It couldn’t last, of course. Developers bought the lots and now there are crappy Sketchup-designed apartments there. P.S. Pork rib recipe. Loosely stack ribs into pressure cooker (I like standing then on end), fill remaining volume with stock and white wine, pressure cook 1 hour, let cool until ribs can be handled without falling apart, carefully move ribs to chill in refrigerator until meat and gelatin firm up nicely, usually overnight. Reserve the cooking liquid, reduce by 2/3rds or to spoon-coating consistency. Heat oil in deep pot, deep fry the ribs until crusty. Drain ribs, then stir fry in wok while coating in the reduced liquid - that’s the ”sauce”! Could instead sous vide with stock and wine in the bags, or slow cook, but you need to produce a significant volume of tasty cooking liquid. There’s no need to add sugar, tomato, or anything really to the liquid.