I just made some salmon burgers the other day and they were incredible.

Here's my recipe...

Minimum Wage Salmon Burgers

6/12 oz. of fresh salmon
1 lemon
basil to taste
garlic salt
chunk(s) of tomato
lettuce
one red onion

It might taste better to prepare the night before, although that's not what I did and it still tasted great. Add a dash of lemon, rub the spices in, etc.

Slice the salmon into 3-4" slabs, big enough to fit on a regular sized bun. Cook until semi-blackened on both sides (adds a nice crispy texture on top but oh-so-tender in the middle), put on a bun w/ some tartar or mayonaise plus tomato, lettuce, onion and that's it! A good light summer recipe.

Mandroid2.0 wrote:Creamy Tomato-Basil Soup

28 oz. whole tomatoes
1.5 cups tomato juice
2 cups chicken broth
12-14 basil leaves
1 cup cream
4 TBS. butter
salt and pepper to taste

Place tomatoes in a non-aluminum pot and crush with clean hands or a masher. Add tomato juice and chicken broth. Boil this down until it reaches a thick, sauce-like consistency. Transfer to a food processor, add basil leaves and puree. Let cool slightly. Transfer back to pot and add cream and butter. Simmer until butter melts, stirring often. Add salt and pepper to taste and serve with crusty, warm bread.

I should clarify that 28 oz. of tomatoes should be either canned with skins removed or fresh tomatoes with skins removed.

EDIT: D-oh! This is Mandroid2.0, not Benadrian.

Banana and Basil Butty

Brown loaf with grains and lots of seeds
Banana, sliced thickly
Riduculous amount of fresh basil (seriously, loads)
A fuckload of butter


That's it. Make the butty. I made this one up myself. Try it - you'll be surprised how good it is. For extra luxury you can dip it in runny honey. Mmmmmm.

Just made these for Al's housewarming.

Gator Tomater sandwiches:

At least an hour before cooking, marinate your alligator meat in this mixture, which you will make in your blender:

1 small onion (or half a big one), diced
4 cloves of garlic
Juice of a lemon
1 tablespoon honey
2 tablespoons Tabasco or other hot sauce
6 juniper berries
Seeds from 4 cardamom pods
1 big handful of dried oregano
1 teaspoon salt
glug of good olive oil
Whirr in blender until uniform and drench alligator in marinade. Keep gator covered in marinade until placed on the grill.

And make the gator dressing:

1 cup mayonnaise
1/4 cup barbecue sauce
6 cloves garlic, browned or roasted and chopped
1 tablespoon mild vinegar
Tabasco to taste

Grill the gator until nicely browned, basting with marinade regularly. Serve on toasted buns dressed generously with gator dressing, a mound of arugula, a thick slice of ripe tomato and some mint leaves. Gator meat is lean and can be dry, so it is important to dress the meat itself, and place the meat directly on top of the tomato slice.

steve wrote:Just made these for Al's housewarming.

Gator Tomater sandwiches:

At least an hour before cooking, marinate your alligator meat in this mixture, which you will make in your blender:

1 small onion (or half a big one), diced
4 cloves of garlic
Juice of a lemon
1 tablespoon honey
2 tablespoons Tabasco or other hot sauce
6 juniper berries
Seeds from 4 cardamom pods
1 big handful of dried oregano
1 teaspoon salt
glug of good olive oil
Whirr in blender until uniform and drench alligator in marinade. Keep gator covered in marinade until placed on the grill.

And make the gator dressing:

1 cup mayonnaise
1/4 cup barbecue sauce
6 cloves garlic, browned or roasted and chopped
1 tablespoon mild vinegar
Tabasco to taste

Grill the gator until nicely browned, basting with marinade regularly. Serve on toasted buns dressed generously with gator dressing, a mound of arugula, a thick slice of ripe tomato and some mint leaves. Gator meat is lean and can be dry, so it is important to dress the meat itself, and place the meat directly on top of the tomato slice.

sounds awesome. consider yourself invited to my next housewarming.

Jamaican Mountain Chicken

Marinade chicken for 4-48 hours in:
- beer (plenty)
- chopped garlic, to taste
- canola oil
- salt
- dried oregano
- lemon juice

Make enough marinade to completely cover the chicken. Sort of light on the oil, heavy on the beer, proportions of other ingredients to suit your tastes. Marinade the Chicken for 4-48 hours. For puttin' on fiestas, I often use a cooler to marinade -- line the bottom with ice, throw your vittles and marinade in a heavy duty trash bag in the cooler, fold the top over and cover with ice.

In a clean spray bottle, like a plant mister, add:
- darkish full-bodied beer (Dos Equis or similar)
- salt, jes a smidge
- sugar
- molasses
- garlic powder, only if you're really into the garlic thing

BBQ the chicken as you normally would, misting the chicken very often with the spray bottle.

steve wrote:6 juniper berries
Seeds from 4 cardamom pods

Hey, are these hard to find?

longdivi wrote:

steve wrote:6 juniper berries
Seeds from 4 cardamom pods

Hey, are these hard to find?

Nope. I was able to find both of these in Northeastern Wisconsin, which is usually indicative of food products being readily available to the rest of the populated world. You may have to go to a specialty spice store to find the juniper berries, but the cardamom pods should be easy to find (especially if you have an Indian grocery shop around).

Or, you can be lazy and just order spices from the internet.

I get juniper berries from my juniper bush.

zom-zom wrote:I get juniper berries from my juniper bush.

That sounds so dirty, somehow.