I have been preparing great barbecue for many years and have always created my own homemade sauces for different cuts of meat or seafood. Grilled salmon has  been a favorite dish of mine for years and I  always try to prepare a marinade that will stand up to the rich flavor of this awesome fish. Our new Brazos River Barbecue Sauce contains the elements that pare well with salmon but will also caramelize nicely to be a great compliment to quail, ribs, shrimp and many other favorites. I hope you enjoy this dish with friends or family and share it with others that love the great taste of salmon fresh off the grill.

Serves 4 to 6

1- 2 to 3 lb. filet of salmon- I prefer the tail section, it contains no pin bones or rib cage bones. Leave the skin on when grilling to keep the filet intact and the skin and scales will act as a barrier to hold in moisture on the hot grill.

If you prefer salmon steaks, then allow 1  eight oz. salmon steak per person

Heat grill to med. high heat if using gas, if using charcoal, heat to approx. 400 degrees

Season the grill with cooking oil to prevent fish from sticking (be sure the grates have been cleaned well before grilling, nobody wants salmon that taste like hamburger or whatever else was last cooked on the grill)

1 lemon – cut into quarters for squeezing over the fish filets

Preparation-

Place - ½ jar of the Texas Gourmet’s Brazos River Barbecue Sauce into a bowl then brush onto the filets skin side down

Place the filets on the grill indirectly, brush with the barbecue sauce then cover the grill to hold in heat and allow the filets to cook evenly, be sure and baste again after 7 to 8 minutes

When filets are mostly opaque, remove from the grill and place on a preheated platter. Cover loosely with a piece of foil to rest the fish for 4 to 6 minutes (this will force escaping steam back into the fish and will redistribute the juices allowing the meat to be easily removed from the skin with a spatula)

Serve with Yellow Squash Casserole and fresh steamed spinach.

You can purchase the Brazos River Barbecue Sauce on our site at www.texasgourmet.com

Bon Appetit!

Bryan Slaven

The Texas Gourmet

 

 

 

 

 

Meatloaf is a great comfort food and can be made a variety of ways. This recipe is a detachment from the one that mom made, but it’s still really tasty, just a bit spicy. You can substitute ground venison for the beef, but still use the pork shoulder for moisture. The squash casserole is easy to make and goes well with the meatloaf. I hope you enjoy it!

 

 

 

                               Amount Measure       Ingredient 

                               --------  ------------  --------------------------------

                               1           medium         yellow onion -- chopped

                               1           stalk              celery -- chopped

                                ½         medium        red bell pepper -- core, seed, chop

                               2                                green onions – chopped small

                            1           small can -   diced green chiles- tasty and not too hot

                               1           clove             garlic -- minced

                               ½          t                    ground cumin

                             3          T                    Texas Gourmet’s Jalapeno Kiwi Jelly

                            ½          t                    black pepper – finely ground

                            1           cup                Ketchup

                             ¼          t                     nutmeg

                               2           T                     Worcestershire sauce

                             2           T                    Texas Gourmet’s Sweet Chipotle Season All

                               2           T                     unsalted butter

                               ¼          cup               canned milk

                             1           cup                bread crumbs -- fine, dry

                               1           lb                   lean ground beef (or substitute with venison)                                                                                                

                             ½         lb                    lean ground pork shoulder

                               2                                 eggs -- slightly beaten

1. Preheat the oven to 375F. Mix the onion, celery, bell pepper, green chiles, garlic, cumin, black pepper, Sweet Chipotle Season All , , nutmeg, and Worcestershire sauce, in a medium sized bowl. 

 2. Melt the butter in a heavy 10 inch skillet over moderate heat. Add

  the above  vegetable/spice mixture, & cook, uncovered, for 6 minutes, stirring

 constantly, until the onions & peppers are soft. Remove from the heat &

 let cool until warm to the touch. Mix in the

 milk, ½ of the ketchup, & bread crumbs. (Use your hands to mix well)

 3. In a large bowl, combine the beef, pork, eggs, & the bread crumb and sautéed vegetable mixture. Pack the meatloaf mixture into a greased, 9″ x 5″ x 3″ loaf pan.

In a small bowl, combine the remaining ketchup with the Texas Gourmet’s Jalapeno Kiwi Jelly, then spread over the meatloaf. 

 ****At this point the meatloaf can be covered tightly with aluminum foil

 & stored. Refrigerate for up to 4 days. Freeze for up to 3 months.

(Place the covered meatloaf in the freezer; when frozen, remove from the

 pan, wrap in heavy duty aluminum foil, label & return to freezer)

 4. Bake the meatloaf, thawed and uncovered, for 30 minutes covered and 25 minutes uncovered or until nicely browned and pulls away from the sides of the pan. Allow 10 minutes to rest then slice to desired thickness and serve with mashed potatoes and tomato gravy and squash casserole. 

Now that is some darn good, and truly delicious eating!!