I love grilling Salmon and have tried several recipes. Salmon is probably a little healthier than what I usually grill. Grilling salmon is quick, easy and very delicious. The most important tip is not to overcook. This blackened seasoned Salmon is my favorite and I have used it many times.
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground chili powder
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon ground black pepper
1 ½ tablespoons canola oil
Combine and mix all of the ingredients in a small bowl. Brush the salmon with the canola oil and rub the entire salmon filet with the blackened seasoning. Over medium heat, place the salmon on the grill, skin side down. Close the grill (to get even cooking) and grill for 4-5 minutes; then gently turn the salmon over and grill for another 4-5 minutes. Take the salmon off the grill and let set for a few minutes. Remove the skin and serve with lemon slices. Enjoy.
This is the motto from the Cigar Factory of New Orleans. Let the good times roll is exactly what I did when I received a gift sampler from my wife who recently visited New Orleans. My three pack sampler included a Corona 44 x 5 1/4”, Café 42 x 6”, and a Numero Tres 46 x 51/4” ranging from a medium to rich and full flavors.
Located on Bourbon Street and Decatur Street in the French Quarter of New Orleans, Cigar Factory customers can watch cigars being hand-rolled.The cigars are from Cuban seed and two year old long leaf Nicaraguan tobacco. All of the smokes in the sampler had great flavor and long lasting burn. If you want to learn more about the Cigar Factory, check them out at: http://www.cigarfactoryneworleans.com.
Trying this traditional Italian Lemon Liqueur was a new and flavorful experience. It is produced mainly in southern Italy, Sicily, and the Maltese island of Gozo. With an alcohol content of 38-42%, Limoncello is served chilled as an after dinner drink and is usually served in small chilled glasses. I liked it so much that I brought a bottle back to states
which has since been finished. My local Italian restaurateur friend has promised to bring me another bottle this summer but I have found many recipes online that promise an authentic taste.
Here is one to try:
1 liter of alcohol (Vodka)
2 pounds of lemons
2 pounds of sugar
1 liter of water
Peel the zest from the lemons and add the alcohol in a suitably sized container (preferably glass). A potato peeler works fine but a zester will work better. Let it set for 5 days, occasionally swirling and stirring it.
On the 6th day, boil the water and dissolve the sugar in it. Let cool for a little while and then add to the lemon/alcohol mixture. Let it sit for two more days.
Place in smaller bottles, filter off the solids. Store in a cool place and serve from the freezer. It you let it sit long enough it will clear some.
This is the story of one man’s quest to enjoy the ultimate backyard experience. From brew tastings to cigar reviews to great food and fellowship and more, this blog will take you on an epic journey on Randy’s Veranda.