llst year I made a few thing with my habs. these two were my favorite: take a melon scooper, skinny plastic thing with small teeth on it for scooping out stuff, and scoop out all the seeds n center of the habs (I suppose a spoon would work as well) and dry that out and crush or blender it to make an estremely hot seasoning (one shake can add some killer heat) to add a little or a big zip to any meal. I added a small amount of Garlic and Onion to it for a small amount of flavor. I then took the rest of the pepper and chopped them up very fine and placed in a bowl. I then added Rice Viniger just enough to cover the peppers. I let them soak for two weeks in the fridge. I then took the soaked peppers and drained out the rest of the viniger (wasn't much aboot a teaspoon amount left) and dried them from there in a dehydrator. It came out soooo tastey good, I also added a small amount of garlic, onion and a very small amount of sea salt. It was like a hot sauce seasoning! Highly recomended if you have enough peppers to try it out.

If you like Asian tastes, this recipe is very good. I usually make 2 fillets every New Year's Day. Asian Barbecued Salmon (Chicago Tribune) Yield: 4 servings 1 salmon fillet with skin, about 2 pounds 1/4 cup each: dry sherry, soy sauce 2 Tbs each: oyster sauce, lemon juice, sesame oil 1/2 teaspoon freshly ground black pepper 1 bunch chives or green onions, minced or slivered 1/4 cup fresh ginger, minced or slivered 2 Tbs oil Remove any remaining bones from the fish using tweezers or needle-nose pliers. Combine the sherry, soy sauce, oyster sauce, lemon juice, sesame oil, pepper, chives and ginger in a large shallow non-aluminum dish. Marinate the salmon in the mixture for at least 1 hour in the refrigerator. Prepare a charcoal grill. Remove salmon from marinade, scraping the green onions and ginger off the fillet and returning to the marinade. Put marinade into a small non-aluminum saucepan; heat to a boil and strain, set aside. Brush the grill rack with oil. Grill the salmon 6 inches from the heat source, skin side toward the heat source (tuck the thin tail-end under), covered, until the fish just begins to flake, about 12 minutes. If the grill cannot be covered, place the salmon in a wire fish basket and turn the salmon once during cooking; total cooking time will be about 18 minutes. Note: I usually broil the salmon in the oven, 4-5 inches from the heat source for about 10-12 minutes on each side. I put the salmon skin side down (tuck tail-end under) on heavy foil, then flip the fillet when it is almost fully cooked. Put salmon on serving platter. Pour the reserved marinade over the salmon or serve separately.

We love to try new things on the grill. Most of my recipes are from Steve Raichlen (I have 3 of his books). We probably do "beer can chicken" the most; sometimes with wine. We also love to just set mussels and clams on the grill and when they open we baste with herb butter. This we don't make often, but it is a show stopper and goes well with pork loin. Barbecued Cabbage (whole) ========================= 4 tablespoons (1/2 stick) butter 4 slices bacon (1/4 pound), cut crosswise into 1/4 inch slivers 1 small onion, finely chopped 1 medium-size green cabbage (about 2 pounds) 1/4 cup of your favorite Barbecue Sauce Coarse salt and black pepper 1. Melt 1 tablespoon of the butter in a skillet over medium heat. Add the bacon and onion and cook until just beginning to brown. Drain the bacon and onion in a strainer over a bowl and reserve the drippings. Crumble a piece of aluminum foil and shape it into a ring about 3 inches in diameter (the cabbage will "sit" on this). 2. Cut the core out of the cabbage and discard. Cut the remaining butter into dice. Stir the bbq sauce into the bacon and onion mixture. Prop the cabbage up right on the aluminum foil ring, cavity facing up. Place the bacon and onion mixture in the cavity and top with as many pieces of butter as will fit. Using a basting brush, paint the outside of the cabbage with bacon drippings. Season the cabbage lightly with salt and generously with pepper. 3. If using a gas grill, place wood chips in the smoker box or make a pouch and preheat on high until you see smoke, then reduce the heat to medium. 4. Place the cabbage on its aluminun foil ring in the center of the hot grate away from the heat - you want indirect heat. 5. Grill the cabbage until very tender (when done it will be easy to pierce with a skewer), 1 to 1/2 hours. To serve, peel off any dired-out or charred outside leaves and discard. Cut the cabbage into wedges and serve. This one makes a great presentation - it is so easy. We like to do these as an appetizer for guests - they take only minutes once they are prepped. Rosemary-Grilled Scallops ========================= 1 2/3 pounds sea scallops 28 to 32 rosemary sprigs (each 3 to 4 inches long) 3 ounces prosciutto, sliced paper-thin 3 tablespoons extra-virgin olive oil or basil oil 1 lemon, cut in wedges Caorse salt and black pepper 1. Pull off and discard the muscles if they have it. Rinse and blot dry. Strip the bottom leaves off the rosemary sprigs. Cut the prosciutto into strips just large enough to wrap around the scallops (about 3/4 by 3/2 inches). 2. Lay scallop flat on your work surface. Wrap a piece of prosciutto around it and skewer it with a rosemary sprig. Arrange the scallops on a plate or in a a nonreactive baking dish. Drizzle with oil over both sides of the scallops, squeeze lemon juice over them, and season with salt and pepper (easy on the salt, as the prosciutto is fairely salty). Let marinate for 15 minutes while you light the grill. 3. Set up the grill for direct grilling and preheat to hight. Brush and oil the grill grate. Place the skewered scallops on the hot grate and grill until cooked, 2 to 3 minutes per side. The scallops are done when they turn white and feel firm. This we make often: Ginger-Soy London Broil ======================= 1 piece (2 inches) fresh ginger, peeled and thinly sliced 1/2 red onion, cut into 1-inch chunks 4 cloves garlic, coarsely chopped 1/2 cup chopped fresh cilantro or parsley 1/4 cup dry red wine 1/4 cup soy sauce 1/4 cup vegetable oil 1/2 teaspoon black pepper 1 flank steak (1/2 to 2 pounds) 1. Prepare the marinade: Place the ginger, onion, garlic, and cilantro in a food processor and process until a smooth paste forms. Add the wine, soy sauce, oil and pepper and process to combine. 2. Place the steak in a baking dish just large enough to hold it and spread the marinade over it. Let marinate in the refrgerator, covered, for at least 4 hours, ideally 6 hours, or even overnight, turning the steak a few times. 3. Set up grill for direct grilling and preheat to high. Brush and oil the grill grate. Remove steak and drain well. Place the steak on the hot grate and grill, 6 to 8 minutes per side for medium-rare, 2 minutes more per side for medium, rotating the steak 90 degrees after 3 minutes if a crosshatch of grill marks is desired. Let rest for 5 minutes. Using a sharp knife, carve it into broad think slices, holding the knife blade at a 45 degree angle to the top of meat. I have more - I will have to come back later. Grilled Eggplant with Caprese Salsa and Yagatori Chicken.

What did you end up doing, and how did everything turn out? I didn't see this last night, but the few times I will bake salmon (we grill) I put it in dotted with butter at 425, am not seeing how the 25 degree temp change from your recipe may have made a lot of difference. I think I would have put it in at 375 a few minutes after the rolls went in, shortening salmon cooking time by just a couple of minutes - not seeing how that slight change in temp could make that much difference with a sauce of butter and wine...I would have glazed and put under the broiler as I plated the rolls.... None of which helps you now - so were you satisfied with your dinner?