2 tablespoons dried minced onion
2 1/2 teaspoons dried thyme
2 teaspoons ground allspice
2 teaspoons ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons vegetable oil
In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon, cayenne pepper, and salt. Coat meat lightly with oil, then rub seasoning onto meat.
1 whole salmon
6 tablespoons butter, softened
juice of 1 lemon
3 teaspoons dry mustard
3/4 cup brown sugar
heavy duty aluminum foil
Butterfly salmon with Ulu knife; remove head, tail and fins, run knife down backbone of fish until it opens flat, careful not to cut through. Or, just buy some salmon already prepared for you! Tear off a sheet of heavy-duty aluminum foil large enough to handle salmon, coat lightly with cooking spray. Place salmon skin-side down on foil. Spread softened butter over flesh of salmon, drizzle with lemon juice and dry mustard. Cover with brown sugar, using more sugar if needed. Place foil with fish on barbecue grill over low heat, cover. Bake for 20 to 30 minutes. Salmon is cooked when flesh flakes easily.
Recipe from the Alaskan Ulu Cookbook.
1- 3 1/2-4 pound beef tenderloin, trimmed
2 tablespoons red peppercorns
2 tablespoons green peppercorns
2 tablespoons coarse salt
1 cup fresh flat leaf parsley, chopped
1/4 cup butter
3 tablespoons Dijon mustard
Place peppercorns in blender and chop. Transfer to bowl and add salt. Combine parsley, butter and mustard in a separate bowl. Place beef on a lightly greased rack in a shallow roasting pan. Rub parsley mixture over tenderloin. Pat peppercorn mixture over beef. Cover and chill up to 24 hours.
When ready to serve, bake beef at 350° F for 50 minutes or until meat thermometer inserted in thickest part of meat registers 145° F (medium rare) or 160° F (medium). Transfer to plate, cover loosely with foil and let stand ten minutes before slicing. Serve with horseradish dipping sauce.
Recipe courtesy of Mary Ann Montgomery, Laura’s great aunt.
1 1/2 to 2 pounds pork tenderloin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup balsamic vinegar
3 tablespoons honey
1 tablespoon Dijon mustard
1/2 teaspoon dried leaf thyme
dash garlic powder, optional
Sprinkle pork tenderloin with salt and pepper; place in slow cooker. In a small bowl, combine remaining ingredients; pour over pork tenderloin, turning pork to coat all sides. Cover and cook on low for 7 to 8 hours or high for 3 1/2 to 4 hours.
1 lb. crab meat
1 egg
2 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
2 tablespoons mayonnaise
1 teaspoon lemon juice
1 tablespoon mustard
1 tablespoon melted butter
1 teaspoon parsley flakes
1 teaspoon Old Bay
1/2 cup breadcrumbs
In a mixing bowl, combine all ingredients except for crab meat. Gently fold in the crab meat, being careful not to break the lumps. Shape into cakes. Pan fry or bake at 375° F for 12-15 minutes or until evenly brown on each side and reach an internal temperature of 165° F.
2 cups soy sauce
1/4 water
4 tablespoons chopped fresh ginger
1/2 cup chopped scallions
2 garlic cloves, chopped
pinch of red pepper flakes
2 teaspoons ground black pepper
lemon juice
olive oil
Thoroughly combine all ingredients except for the olive oil. Marinate tuna fillets or steaks in the sauce for 3 hours, turning every hour. Brush tuna with olive oil and cook under broiler for 3-5 minutes per side, depending on the thickness of the steaks. Steaks can also be grilled.
packaged corned beef with seasoning packet
1 bottle Guinness or some stout (We used an Oatmeal Stout this year, with great results)
2 potatoes, quartered
2 carrots, cut into thirds
2 small onions, quartered
1 small head cabbage, quartered
Place corned beef in bottom of crock pot. Add potatoes, carrots, onions and seasoning packet. Pour stout on top, then add cabbage. Cook on low for 10-12 hours or high for 5-6. I’ve even cooked it for 3 hours on high, then five hours on low. Season to taste. If you need to make more cabbage take some juice from the crock pot, place in a large pot on the stove with additional quartered. Bring to a boil and simmer to desired doneness.
5 pounds lean chuck roast, cut into 1″ squares
salt and pepper
1/2 cup olive oil
1/2 cup flour
1/2 cup chili powder
1 tablespoon cumin seeds
1 tablespoon oregano
10 garlic cloves, minced
4 cups beef broth
Season meat with salt and pepper. Heat olive oil in large pot and brown meat.
Add cumin, oregano and garlic to meat and mix well. Combine flour and chili powder and strain over meat, stirring to combine. Add broth, bring to a boil. Lower heat and simmer, partially covered for five hours. Stir occasionally. Meat will be very tender and sauce thickened.
Serve over rice with salsa, sour cream, grated cheddar cheese and green onions.
Recipe courtesy of Nancy Greenwood.
thin spaghetti
3 tomatoes
1/3 cup olive oil
3 cloves garlic, minced
1 small onion, sliced
1 pound mushrooms, sliced
1 green pepper, sliced
1 teaspoon dried oregano
3/4 cup crumbled feta cheese
1 (2-ounce) can sliced black olives, drained
Bring a large pot of lightly salted water to a boil. Plunge whole tomatoes in water briefly, until skin starts to peel. Remove with a slotted spoon and place in cold water. Add pasta to boiling water and cook for 8 to 10 minutes or until al dente; drain. While pasta is cooking peel blanched tomatoes and chop.
In a large skillet over medium heat, heat olive oil. Stir in onions and green peppers, saute until tender. Add garlic. Add mushrooms and saute until mushrooms begin to give up their juices. Stir in tomatoes and oregano and cook until tomatoes are tender. To serve, plate pasta, top with hot tomato sauce and sprinkle with feta and olives.
Notes: This recipe is the closest I can come up with to what to The Cellar’s Greek Spaghetti.
