Pickled and Grilled Salmon

Ingredients:
1-cup
Orange juice
1-cup
Teriyaki sauce
2-teaspoons
Sugar
4-medium
Salmon fillets, about 6 ounces each
Dash
Salt
Dash
Pepper

Instructions:
Pour orange juice, sugar, and teriyaki sauce in a medium size dish and place salmon fillets skin side up in dish; marinate for 1 hour before grilling.
Take a cedar grilling plank(can be bought at most stores for about one dollar) and soak in tap water for 2 hours.
Heat grill to medium heat and heat cedar plank on grill rack for 3 to 5 minutes. Place salmon, skin side down, on cedar plank on gas or charcoal grill; cover grill or close lid and cook. Cook 13 to 18 minutes or until fish flakes easily with fork. Do not turn salmon over. Do not overcook. Remember that fish continues to cook after removing from the grill.
Serves 4
Note: If you prefer maple instead of cedar then use maple or for that matter any wood flavor would do. I prefer cedar for the salmon.
This is a new recipe that I cooked last night and it was so good. You won't find this particuar recipe at Cristie's Cookin, but you will find many more outstanding recipes, cookbooks, spices, apron's kitchen things or even her thriller novel "11.11.11".

Cooking lessons for Cristie began at 8 years old with the best teacher in the world -- her Mom! Later, she cooked for the restaurant the family owned, and her love of the "trade" has grown ever since. Cristie's creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie's books at http://www.cristiescookin.com and http://www.tjstokes.com

Clam Chowder in Manhattan, New York

The name "Manhattan" comes to us from the word manna-hata, which means "island of many hills" in the language of the Lenape Native Americans. The island was purchased in 1626 from the Lenape by Peter Minuit, the third director of New Netherland, the territory discovered by the Dutch East India Company. The island was acquired for 60 guilders worth of trade goods, which has historically been translated to about $24, but is said to be about the equivalent of $500-$700 in today's United States currency.

In the late 1800's Manhattan clam chowder was called "Coney Island clam chowder" and sometimes"Fulton Fish Market clam chowder" (named after the Fulton Fish Market established in New York in 1822). The name "Manhattan clam chowder" became popular in the early 1900's. In contrast with New England clam chowder, Manhattan clam chowder is characterized by a transparent broth of a reddish color from one of its most important ingredients: tomatoes!
Here is a delicious recipe for Manhattan clam chowder that I have developed:
Ingredients:
4 6.5 oz. cans minced clams in clam juice
1 medium onion
2 cloves minced garlic
4 medium spuds, peeled and diced
2 medium carrots, chopped
3 large stalks celery, chopped
8 slices thick cut bacon, diced
1 10.75 oz. can condensed tomato soup
2 11.5 oz. cans V-8® vegetable juice
3 14.5 oz. cans diced tomatoes
1.5 tsp. dried thyme
2 tbsp. dried parsley flakes
1 bay leaf
1 tsp. Lawry’s® seasoned pepper (or ground black pepper)
Instructions:
Fry bacon in an 8 quart kettle. Add the fresh veggies and lightly sauté in the bacon grease for about 10 minutes. Add the canned items (except for clams) and simmer for about 3 hours. Add the clams, including the clam juice, and simmer for ½ hour or until ready to eat. Serves 10 to 14. Just freeze the leftovers and have again!
I love New York!
Copyright © 2007 Lee Griffith. All rights reserved.

ABOUT THE AUTHOR: Lee Griffith, a.k.a. "Griff" is the author of several blogs. Griff describes himself as a "former kitchen klutz" who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email. To receive, simply click on http://optin2.griffsrecipes.com Check out "Griff's Recipe Report" at http://GriffsRecipeReport.com

Live Lobster Recipe in Your Kitchen

One of the first things that you have to come to terms with in cooking live lobster is the fact that you will be the person that will place a living creature in water that is boiling. Most people feel squeamish about this. They are not sure they can do it. This is what makes cooking live lobster so different.

When you buy chicken or fish or beef, the deed has already been done someone else. You do not see the animal alive and kicking. Once you do get over your uneasiness, cooking live lobsters are easy. And they taste way more delicious than the frozen kind.
You probably bought your lobster live either through a local seller or an online seller. Make sure that it is alive and kicking when it arrives at your doorstep. Ideally you should cook the lobster right away. If you are not going to, then you should place it in the refrigerator right away. Lobsters can live for a few hours outside of water.
When buying the lobsters, as much as possible try not to buy any that over a pound or pound and a half. Lobsters that are too large, end up getting cooked unevenly. So while some parts cook well, others do not. When you are ready to cook, make sure that you select a pan that is large enough to hold the lobster. Make sure to fill it with enough water to hold the lobster without the water spilling over. Bring the water to a boil where the water is rolling. Do not place the lobster in the water until it is hot enough that it is rolling.
Before placing the lobster in the water, remember to remove the rubber bands that hold the claws together. Grab the lobster firmly and place it head first into the boiling water. Be careful to not splash hot water over yourself. Once about half the lobster is immersed in the water, you can release it.
You will know that the lobster is cooked, because it will turn red. Or if you want you can see if the claws can be pulled easily from the body. If you can, this also means that the lobster is cooked. Remove the lobster from the pot and place it on a plate. Wait for it to cool down. Melt some butter. And enjoy your well deserved meal.

To find more tips and information on Cooking Live Lobster go to http://www.HowToCookLobster.net, a website which provides many articles with information, facts and recipes on lobsters. Among other things, you will find a delicious Lobster Recipe

Try Delicious Scallop Recipies

Seared Sea Scallops in Mandarin Sauce
Ingredients:
½ lb U/10 Sea Scallops
1 tbsp Olive Oil
2 ½ oz Mandarin Oranges
1 tbsp Chopped Onions
2 tbsp Green Onions
1 oz Mandarin Juice
4 tbsp Sweet Vermouth
1 tbsp Cold Butter
Pinch Salt & Pepper
Pinch Parsley
Wedge Lemon

Heat up olive oil in medium sauté pan at a medium flame. Sear scallops on both sides until lightly browned. Add your chopped onions, garlic & mandarin oranges and stir while cooking for 1 ½ minutes. Then add sweet vermouth and reduce to a low flame. Add mandarin juice, green onions, and wedge of lemon and let stand for 1 minute. Add cold butter and stir for 2 minutes. Add a touch of Salt, Pepper and Parsley to taste. Serve and Enjoy!
Pineapple Seared Sea Scallops
Ingredients:
½ lb U/10 Sea Scallops
1 tbsp Olive Oil
2 ½ oz Diced Pineapple
1 tbsp Chopped Onions
2 tbsp Green Onions
1 oz Water
4 tbsp Sweet Vermouth
1 tbsp Cold Butter
Pinch Salt & Pepper
Pinch Parsley
Wedge Lemon
Heat up olive oil in medium sauté pan at medium flame. Sear scallops on both sides until lightly browned. Add your chopped onions, garlic, & diced pineapples and stir while cooking for 1 ½ minutes. Then add sweet vermouth and reduce to a low flame. Add water, green onions, and a wedge of lemon and let stand for 1 minute. Add cold butter and stir for 2 minutes. Add a touch of salt, pepper, and parsley to taste. Serve and Enjoy!
Order seafood and prepare delicious recipes given above.
Keep reading our articles for delicious recipes made from:
Lobsters
Shrimp
Scallops
Meats
Crab
Chowder/Bisque
Appetizers
Desserts
Fish
Ready Serve Meals

Pathik writes articles for http://www.capecodcuisines.com Visit our website for more mouthwatering recipes

Some Clam Chowder Restaurants in Boston

When visiting Boston, or any destination in New England for that matter, you just can't leave without having a bowl of clam chowder. After all, isn't that a food staple in this region?

Having lived in New England all of my life, I can pretty much say that I am a Clam Chowder connoisseur. I know what you are thinking: Once you have tried clam chowder once, you know what it tastes like every time. Nothing could be further from the truth, which is why in this article I am focusing only on Boston's variety of clam chowders.
Boston is the largest city in New England, it has great theater, great museums and of course, great restaurants. These Boston restaurants have been perfecting their recipes for the past few years now, and because of this there are several that you simply must try when visiting Boston.
Legal Sea Foods is known in the region for its fresh fish. When you sit at your table, make sure to read your place mat. It explains the restaurant's history of going from a small-town fish market to serving clam chowder at Presidential Inaugurations. Their New England clam chowder recipe is very traditional. It is thick and creamy, with large clams and not too many potatoes. As you walk around Boston, you will find Legal Sea Foods restaurants in every section, and the quality of their clam chowder is the same at every restaurant.
The next two restaurants are both located in Quincy Market. The Salty Dog is a sit-down restaurant, located at the front end of Quincy Market, closest to Faneuil Hall. If you are visiting in the warmer months, be sure to sit outside where you can watch street performers from your table. The clam chowder here is similar to that of Legal's, but perhaps the clams are a little smaller.
The other restaurant in Quincy Market is the Boston Chowda Company. They are located inside Quincy Market, where all the food-court-style eateries are located. This place is great because you have can try the chowder before purchasing. They also give you the ultimate clam chowder experience by offering the opportunity to eat your chowder out of a sourdough bread bowl. Order one of these and find a spot in the center of Quincy Market, dip the bread into that delicious clam chowder and watch the people go by your table.
Another great restaurant for clam chowder is Gourmeli's in Copley. The recipe at this restaurant is not as traditional as the other restaurants mentioned above, but is a welcome treat for anyone interested in variety. Gourmeli's recipe seems to have a different spice in the chowder, and it appears to have some wild rice in it as well. These additions round out the flavor of the chowder in a completely different way, making this clam chowder a nice break from the norm. When visiting Gourmeli's, be sure to ask for a table in the open area, where you can listen to the music coming from the hotel lounge and watch the shoppers walk by from a respectable distance.
No matter where you go in Boston however, New England clam chowder is only one of the culinary adventures you simply must have when visiting this region. For more information on Boston Restaurants, visit: http://www.massachusetts-adventures.com/boston-restaurants.html where you will find more information on great restaurants in this city.
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Bettina Romberg is a Massachusetts native and takes great pride in telling you about all the highways and byways of the region. Massachusetts may be small, but there are big opportunities for adventure here!