1
½ cups flour
1
teaspoon baking soda
1
teaspoon cinnamon
½
teaspoon salt – set aside
Cream:
2
stick butter slightly softened
1
½ cup brown sugar
½
cup granulated sugar
Stir
in one-at-a-time until mixed:
2
eggs
1
½ teaspoon vanilla
½
teaspoon lemon juice
Stir:
Flour
mixture into butter/sugar mixture in two or three parts.
Add
oatmeal until mixer bogs down, stir in remaining oatmeal.
Stir
in:
3
cups oats
2
cup raisins
1
cup nuts
Optional
additions:
1
cup chocolate chips and 1 cup raisins
Scoop
batter in ½ cup amounts from bowl. Roll into a ball
approximately 2” round. Place on parchment paper covered baking
sheet and flatten to a disc approximately ¾” thick. Leave
3” between cookies on baking sheet. Bake for 15-16 minutes (may
take longer). Let stand on baking sheet for one minute before
removing to a cooling rack.
Big Trout's Fast Grill-Smoked Salmon
serves 4 generously
1/2 c Soy Sauce1/4 c Olive
Oil3 tsp Sherry1 tsp Worcestershire Sauce1 c Water2
clove garlic, pressed (or 1/2 tsp garlic powder)1 tsp lemongrass,
or dill or rosemary1/2 tsp black pepper, freshly ground1/2
tsp ginger or use fresh chopped ginger about 1 tblsp2 lbs salmon
fillet
About 1 hr before cooking Combine marinade
ingredients in a long container with a tight fitting lid... one of
those Tupperware celery containers is perfect... place the salmon in
the marinade flesh down. Tightly seal the container. Flip the
container about every 15 minutes. Put wood chips in the water
-- Joe uses fruit wood like cherry or apple because hardwoods tend to
be overpowering for the fish.
About 30 to 15 minutes prior to
cooking (depending on whether you are cooking with coals or
gas): preheat the grill by preparing your coals banked to one side
or if using a gas grill, turn on only one side.
About 5
minutes prior to cooking: Place your drained wood chips on the
fire side of the grill so that they begin to smoke.
Cooking
the fish: Place the fish on the grill, skin side down, on a piece
of foil the length of the fish. Check your heat sourc and remove
coals if it too hot or turn down the heat if you are using the gas
grill as needed. Make sure your chips are smoking heartily.
Cook the fish for about 15 to 20 minutes. Check doneness by
flaking the fish with a fork in the thickest part of the fillet --
the juice that comes out should be clear.
To serve remove the
skin if desired -- Serve with a nice Aussie Pinot Noir if you are a
wine drinker!
417 Calories, 21.4 g fat, 47 g protein, 4.3 g
carbohydrates
Big Trout's Salmon Dip
serves 8
1/2 pound smoked salmon8 oz cream cheese,
whipped1/4 c sour cream1 tsp garlic powder (or 4 cloves
garlic, pressed)1/4 c green onions, chopped1/4 c celery,
chopped1/4 c red bell pepper, chopped1/4 c yellow bell
pepper, chopped1 oz capers, drained (optional)1/2 Herbs de
Provence1/2 tsp black pepper, freshly ground
Flake the
fish, combine with the remaining ingredients, serve with some great
crackers.
145 calories, 11.7 g fat, 8 g protein, 2 g
carbohydrate
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