=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Click For Details
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
This is one of my favorite times of the year – grilling season! Living in New York really makes you appreciate when the weather breaks and spring finally arrives.
When it’s really nice out, I much rather fire up the grill then wait on line at a restaurant. Plus the kids get all excited when they see the open flames because they know something yummy is coming 
.
Yesterday I picked up some fresh salmon and asparagus and prepared a delicious dish that was topped with a sweet and tart vinaigrette. Once you try this one I think you’ll agree that the combination of the vinaigrette and the smoky flavor of the grill creates the perfect taste…
Enjoy!
=-=-=-=-=-=-=-=-=-=
New Secret Recipe
=-=-=-=-=-=-=-=-=-=
4 eight- to ten-ounce pieces of fresh salmon fillets, skinless
1/2 cup canola oil
McCormick’s Season All
1 lb. fresh asparagus spears, medium size
Sun-dried tomato basil vinaigrette (recipe below)
4 portions of your favorite savory rice recipe
(Red Lobster suggests a wild/white rice blend)
Grilled Salmon:
Lightly brush both sides of fillets with oil and season with McCormick’s Season All.
Pre-heat grill to medium-high heat and grill fish for 4-5 minutes until well marked.
Turn fish over and continue grilling another 5-6 minutes or until your fresh fish preference is reached.
Grilled Asparagus:
Measuring from the tip, cut stems off about 5 inches down. Discard stems.
Toss asparagus in 3 tbsp. oil; add salt and pepper to taste.
Grill asparagus for about 1 minute, then roll and grill another minute or until tender.
To Serve:
Place a heaping portion of rice on the center on a large dinner plate. Place fish leaning on half of the rice. Place asparagus next to fish and rice. Pick two pieces of asparagus and criss-cross over fish. Spoon two ounces of warm vinaigrette over fish. Serve with a lemon wedge.
6 ounces canola oil
2 ounces red wine vinegar
2 ounces sun-dried tomatoes in oil, finely chopped
1/2 cup chopped fresh basil
2 tbsp. red onion, diced
1 tsp. fresh garlic, minced
Salt and pepper to taste
In a large bowl, mix canola oil, red wine vinegar, sun-dried tomatoes, fresh basil, red onions and garlic.
Using a wire whip, mix ingredients until incorporated.
Whip in salt and pepper to taste and warm slightly.
Makes 4 Servings
Source: Red Lobster
Until Next Time… Be Well!
Kind Regards,
Ron
PS- Join us on Facebook and get more recipes and freebies:
Click For Details
PPS- Forward this email to a friend or tell them to sign up at:
Click For Details
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
RECOMMENDED:
New cookbook features over 200 new and classic seafood and shellfish recipes. Prepare perfect nutrient-rich seafood dishes for your family that feature fresh and vibrant flavors:
Order your printers replacement ink cartridges at the lowest price available and have them shipped to your door.
Gain inside access to the same brewing techniques and secrets used by award winning master brewers that will have you successfully brewing your own great beers at home. Includes full how-to guide and over 640 beer recipes:
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
(No Ratings Yet)
Loading ...
Email This Post
::: 
Print This Post
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
A Breakthrough In Healthy Weight Loss – Fast!
Stop the pingpong dieting and start living your life to its fullest with a weight loss plan that’s guaranteed to work.
To get your copy: Click For Details
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Today I have a secret recipe for a wonderful seafood dish at Red Lobster.
This recipe is so delicious and you are going to love the wasabi soy sauce. If you are not crazy about salmon, then substitute halibut or tilapia.
Enjoy!
=-=-=-=-=-=-=-=-=-=
New Secret Recipe
=-=-=-=-=-=-=-=-=-=
24 oz (4 each 6oz portions) fresh salmon
1/4 cup cracked black pepper
2 tsp sea or kosher salt
2 tbsp pure olive oil or canola oil
2 cups prepared wild rice
4 portions cleaned asparagus spears (fresh)
2 tbsp wasabi soy drizzle (recipe below)
Prepare your favorite version or variety of wild rice, and hold warm for service.
Add oil to heavy bottom pan over medium high heat.
Dust top of salmon with a mix of the peppercorns and salt.
Place salmon, pepper side down in hot oil. Cook approximately 2 minutes then flip to other side.
Cook salmon another 3 minutes.
Place asparagus in pan with salmon, and allow both to cook another 3-4 minutes depending on thickness of salmon.
Place rice on plate, top with asparagus, then salmon.
Drizzle with wasabi soy.
Wasabi Soy:
1 cup low sodium soy sauce
1 tsp reconstituted wasabi powder or wasabi paste
1 tbsp dry sherry (optional)
1 tbsp sugar
1 tsp corn starch
1 tsp water
Combine soy, wasabi, sherry, and sugar. Place on stove on medium high heat, do not boil.
Combine water and corn starch, mix to a paste or slurry.
Bring soy mixture to a simmer, allow to cook for 2-3 minutes.
Add corn starch mixture and stir constantly for 1 minute.
Serve sauce at room temperature, store refrigerated.
Serves 4
Source: Red Lobster
Until Next Time… Be Well!
Kind Regards,
Ron
PS- Join us on Facebook and get more recipes and freebies:
PPS- Forward this email to a friend or tell them to sign up at:
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
RECOMMENDED:
Cookbook features a large variety of vegetarian recipes that are easy to prepare and cost less than $10 to make:
Cooking a yummy meal every night is easy when you can Set It & Forget It. Your family will love the dishes you make with these fool proof crock pot recipes:
Enjoy home cooked meals with your family when you prepare these delicious and healthy recipes:
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
(1 votes, average: 5.00 out of 5) Loading ... Email This Post
::: Print This Post
Hi,
Hope you are doing well.
I have a great secret recipe for you today from Red Lobster, but first I want to tell you about a special holiday charity firesale we are having.
For a limited time you can get our “America’s Restaurant Recipes” cookbooks shipped to you at the lowest prices of the year. Free shipping and special volume discounts for bulk orders.
These make a great gift or stocking stuffer. The best part is that a percentage of each sale will be donated to the Toys For Tots Foundation. Click For Details
Order today to ensure availability and holiday delivery:
Click Here For The Holiday Charity Firesale
Today’s secret recipe is Red Lobster’s rich and delicious lobster bisque soup. This bisque recipe comes out so creamy and flavorful.
Enjoy!
=-=-=-=-=-=-=-=-=-=
New Secret Recipe
=-=-=-=-=-=-=-=-=-=
6 cups Water
2 cups Dry white wine
2 cups Fish stock
2 each 1 1/4 to 1 1/2 lbs. live lobster
1/2 cup Melted butter, salted
1 cup Onions, finely diced
1/2 cup Carrots, finely diced
1/2 cup Celery, finely diced
1 tsp. Garlic, minced
1/2 cup All-purpose flour
1/4 cup Cognac (or Brandy)
1 1/2 cups Tomatoes, seeded and diced (fresh or canned)
1 tsp. Paprika
1/2 tsp. Thyme
1/4 tsp. Ground red pepper
1 cup Heavy cream
Place the water, the white wine and the fish stock into a wide, deep pot (or a Dutch oven), and bring to a boil on high heat.
Place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.
Remove lobsters from broth and put them to the side. When the lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces into 1/2-inch cubes. Store the lobster meat in the refrigerator until later. Place the lobster shells back into the broth, reduce heat to a simmer and cook uncovered for 20 minutes.
Strain the broth through a sieve into a container and store in the refrigerator until later. Discard the lobster shells.
Put your pot (or Dutch oven) back on the stove under medium heat.
Pour in the melted butter.
Once the butter is heated up, add the onions, carrots, celery and garlic. Saute for 3 to 4 minutes.
Add the cognac (or brandy) and cook until the alcohol has evaporated.
Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma.
Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn.
Remove bisque from heat. Blend small amounts of bisque in blender and then puree. Puree all of the bisque and pour pureed bisque back into pot with remaining amount.
Add chopped lobster meat and heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving.
Serves 4
Source: Red Lobster
Until Next Time… Be Well!
Kind Regards,
Ron
PS- Join us on Facebook and get more recipes and freebies:
PPS- Forward this email to a friend or tell them to sign up at:
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
RECOMMENDED:
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
(No Ratings Yet) Loading ... Email This Post
::: Print This Post
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Learn the 12 dirty little Tricks to Knock Off Hundreds on Airfare Tickets.
A former travel agent reveals all the secrets to major savings when booking flights. Bonus guides reveal how to save on hotels, car rentals, cruises and more! Stop paying high airfare prices today:
Click For Details
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Hi,
I hope your week is going well.
I have another great secret recipe for you today from Red Lobster. This Creole dish combines delicious rock shrimp with a spicy blend of tomatoes, onions and peppers served over rice.
For those who like a little extra kick, I suggest adding a dash of Cajun seasoning to this dish. If you can only find cooked shrimp, then add the shrimp and tomato mixture at the same time.
Enjoy!
=-=-=-=-=-=-=-=-=-=
New Secret Recipe
=-=-=-=-=-=-=-=-=-=
2 pounds rock shrimp, peeled and deveined
1/4 cup butter
1/2 cup green bell pepper, diced to one-half inch
1/2 cup onion, diced to one-quarter inch
1/4 cup celery, chopped fine
1 clove of garlic, minced
2 tbsp. flour, all purpose
1 can 14.5-ounce whole peeled tomatoes, roughly cut
1 tsp. sugar
1 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
3-4 cups cooked rice
Rinse shrimp briefly and remove any large veins that are visible.
In a small sauce pan, melt 2 tbsp. of butter over medium heat.
Mix in flour and stir until dissolved and mixture begins to thicken, then reduce heat.
Add tomatoes and their juice to the butter and flour mixture, stir well, and heat through. The mixture will thicken. Hold warm.
In a large skillet, melt two tbsp. of butter, and over medium-high heat, cook bell pepper, onion, celery, and garlic until soft, but with a little bit of a crunch.
Add shrimp and cook until no longer transparent (three minutes).
Add tomato mixture, bring to a boil, cover and let simmer for five minutes.
Serve over hot rice (white or wild mixture).
Serves 6-8
Source: Red Lobster
Until Next Time… Be Well!
Kind Regards,
Ron
PS- Join us on Facebook and get more recipes and freebies:
PPS- Forward this email to a friend or tell them to sign up at:
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
RECOMMENDED:
1) Unlock The Secrets To Perfect Homemade Indian Food.
The Ultimate Indian Curry Manual will teach you how easy it is to cook authentic Indian food at home. Learn the 9 step method to make a perfect Indian curry:
2) Quick & Easy Meals Your Kids Will Actually Eat!
Now you can prepare healthy, balanced meals that your kids will love. Easy to follow recipes and menu plans are guaranteed to have your kids eating better:
Click For Details
3) Dietitian Reveals 7 Fat Burning Foods
Find out which 7 belly burning foods you must eat to quickly & permanently loose inches from your waistline:
Click For Details
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
(1 votes, average: 5.00 out of 5) Loading ... Email This Post
::: Print This Post
"America's Restaurant Recipes - Volume 1"
"America's Restaurant Recipes - Volume 2"
Just
$39.95 $29.97
