Hubby is coming home late, so I'm doing slow cooked St. Louis style ribs in the oven over sliced onions. I'll serve that with baked beans and a green salad. We'll have a nice Cabernet with it.

Easy tonight. Grilled hot dogs with cold pork and beans on the side.

I have some nice salmon I will blacken and roasted corn on the cob. I have been baking more BlackBerry cobblers to share with my friends and neighbors. Here's the before and after cobblers.

I had a beef supreme gordita from Taco Bell.

ravencajun: I love that blackberry cobbler picture .. YUM !!! I made cobbler one time, my family didn't care for it. They like it dry: like apple pie. Saw rhubarb on sale for $2 per lb. at the store, I wish I didn't kill my rhubarb plant (last year). rhubarb-strawberry pie is my favorite.

Suzi: I'll bet your house smells great. What a treat for your husband to come home to.
Angela: That is an easy meal and something I'd like.
Raven: The salmon and corn will make a nice meal, add in the cobbler and it's great. Will you be able to eat a little of those beautiful cobblers? I'd like mine warm topped with cold milk.
Sue: Glad to hear you had something good to eat without having to cook it yourself.

Shirley

I made a simplified version of the Alsatian dish: Choucroute garnie. Smoked sausage, onions, sauerkraut, potatoes simmered in Riesling and thickened with butter. Although after I got started I discovered I had only 1/2 cup of sauerkraut, and had to substitute the sweeter red sauerkraut

Have more on my plate than I can just about handle today. Tonight was a quick meal of tomato soup and egg salad sandwiches. DH is out checking the herd right now, and I am just going to mix another bottle for my "baby", feed him and tuck him in for the night.

I'm not eating them, I did a couple of taste tests but it makes my blood sugar level jump too much. I sure would love to have a big bowl full nice and warm. I am giving them away. The others I made to sell at the garden club sale and they went fast. There's one man that comes every year to buy all the stuff I make. I have never been there when he shows up to meet him. We did really well with the sale.

I would be happy to serve you up a big bowl full!

Blackend Salmon and Fettucine Alfredo. Easy to make and yummy.

Grilled (over coals) some salmon and asparagus and made a brown rice and grains pilaf with chopped veggies. It was a such a nice evening, and we sat outside to eat, listening to the birds swap lies to each other as they settled down for the evening.

About Salmon: my family is so picky that I tried dozens of recipes & different spices. I threw away at least 3 spices (including Trader Joe's seafood), since they didn't work. Penzey's Northwoods seasoning didn't work for my fussy family. Finally I bought Salmon Seasoning from The Spice House, and it worked !! We all love that spice. It's so hard to find FRESH salmon, Meijers is the only place I could get it. Most salmon are frozen.

That's an interesting sounding spice mix, straw. I can't quite imagine the Northwoods mix on salmon, either......I'm with your family on that one, lol.

I'm in a rut with salmon; I either make a soy/garlic/ginger marinade or balsamic vinegar/honey. We almost always use a cedar plank for salmon grilling.

My usual way to make salmon is to make a thick teriyaki/ginger marinade and slather the fish with it before broiling it -- which sounds similar to your first recipe rhizo. The other method is to make a homemade remoulade sauce, and slather that on the fish and broil it. I think I've posted the remoulade sauce recipe here before, I'll see if I can find it if you are interested.

I do salmon often, we bought this recent salmon at costco. I like to cook it blackened which is so easy and fast and tasty. I get the olive oil hot in my skillet and I sprinkle on the fish pretty liberally my blacken seasoning and a little Tony's and a squeeze of lemon I put it in skin side down first and let it get good and crispy about 4mins. then flip it over and very easily peel the skin off in one quick movement while the other side is cooking. Sprinkle the seasoning on that side then flip it again for that side to get a nice crisp. It is done. Has a nice crisp to the top on both sides and nice and flaky inside. Add another squeeze of lemon juice and chow down.

I miss our old built-in BBQ. Cedar Planked salmon is the BEST! When we moved here, hubby bought "El Cheapo" that doesn't get hot enough to sear anything! I soak a cedar plank for a couple hours. I just season with salt, pepper and thyme after oiling both sides of the salmon. I oil one side of the plank which gets grilled on high for a minute, then flipped so the oiled side is up. On goes the salmon. Down goes the lid. Smoke smells heavenly, and the fish is divine. We are kicking El Cheapo to the curb and getting a decent grill soon.

Bob, thanks for looking around for your remoulade sauce. I love tangy sauces on seafood. I usually toss something together in the form of a remoulade or tartar and would appreciate seeing whatcha got!

That sounds delish! I have all the ingredients. Now I need to check the freezer for something to use it on. Fresh Tarragon and parsley are growing in the garden. I wouldn't ever be without Anchovy paste! It's my go to recipe rescuer!

Edited to add this recipe. My freezer always has shrimp lurking:

Grilled Shrimp Rémoulade

3 lb large shrimp with shells (21 to 25 per lb)

Snip through shells of shrimp down middle of back using
scissors, exposing vein and leaving tail and first segment of shell
intact. Devein shrimp, leaving shells in place. (Shells will prevent
shrimp from becoming tough on outside when grilled.) Toss shrimp with
remaining 1/4 cup oil, remaining teaspoon salt, and remaining 1/2
teaspoon black pepper in a large bowl, then thread about 6 shrimp
(through top and tail, leaving shrimp curled) onto each skewer.

Prepare grill for cooking. If using a charcoal grill,
open vents on bottom of grill, then light charcoal. Charcoal fire is
medium-hot when you can hold your hand 5 inches above rack for 3 to 4
seconds. If using a gas grill, preheat burners on high, covered, 10
minutes, then reduce heat to moderately high.

Grill shrimp on lightly oiled grill rack, covered only
if using a gas grill, turning over once, until just cooked through, 3 to
4 minutes total.

When just cool enough to handle, push shrimp off skewers
into rémoulade, then toss to combine well and cool at least 15 minutes.
Serve warm or at room temperature.

So serve with rice and grilled artichokes? Getting hungry!

Sounds great! I think a nice crusty French loaf would be great to sop up that sauce!

But then I find a nice crusty French loaf hard to resist and goes pretty well with anything lol. I have one ready for the oven tonight to go with my rack of ribs in fact.