Best Ever Grilled Salmon

Vegetable oil spray
1 ½ pounds salmon filet (1-inch thick)
½ lime
2 tablespoons white wine
1 teaspoon mayonnaise
½ teaspoon kosher salt
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon lemon pepper
½ teaspoon dried oregano
½ teaspoon dried basil
½ dried dill weed
¼ teaspoon Hungarian game spice

Preheat grill to high heat. Make a tray out of a doubled-length of heavy-duty foil, spray the entire inside of the foil liberally with cooking spray.
Place the salmon filet in the foil skin side down. Squeeze lime juice over salmon and sprinkle with white wine. Spread top of salmon with the mayonnaise.
In a small bowl, mix together kosher salt, onion powder, garlic powder, lemon pepper, oregano, basil, and dill weed. Sprinkle the mixture evenly over the top of the salmon, then top with the Hungarian game spice.
Cook in a hot covered grill for 10 minutes per inch of thickness of the fish filet.
Garnish with lime slices.
 

Sheep Stew

Sheep meat cut into cubes 1” x 1”

1 cup carrots (cut in slices)

1 cup celery (diced)

1 cup onions (chopped)

1 cup Leeks (chopped)

1 clove garlic crushed

1-2 potatoes cubed

2 cups chicken stock

1 tbs. Worcestershire sauce

1 tbs. vegetable oil

Corn starch & water to thicken

Sherry, salt & Pepper to taste

Heat oil in stock pot, sauté meat until brown; add chicken stock and Worcestershire sauce. Cook on low until tender. Add carrots, celery, onions, leeks, garlic and potatoes. When the potatoes are tender, thicken the stew with corn starch & sherry. (Add just a taste of the sherry).  Add Salt & Pepper to taste.

Peach-Orange Dump Cobbler

2 (30) oz. cans sliced peaches; drained
2 (8 oz) cans mandarin oranges; drained
1 ½ teaspoon cinnamon
¾ cup brown sugar
1 yellow cake mix; dry
1 can Orange soda
4 tablespoons butter; cut into pieces
Vanilla ice cream

Line a 12” Dutch oven with heavy duty foil. To the Dutch oven add peaches, oranges, and cinnamon. Stir to mix. Sprinkle brown sugar over fruit. Dump cake mix in a large pile over center of fruit. Make a well in the center of the cake mix. Pour orange soda into the well then stir cake mix in to moisten. Spread mixture evenly over fruit. Dot the top with butter.
Place lid on Dutch oven and bake using 8-10 briquettes on bottom and 14-16 briquettes on top for 45-60 minutes. Serve warm with vanilla ice cream.

Grilled Whole Salmon with Chili Cheese Sauce

6-8 pound whole salmon, cleaned
Salt & Pepper to taste
2 cups chopped mushrooms
1 cup chopped green onions
2 tablespoons minced parsley
½ cup grated parmesan cheese
Grated peel and juice of 1 lemon
½ cup butter or margarine, melted
4-5 lemon slices
Sauce: Chili Cheese

Remove head from salmon, (if desired). Place the salmon on double thickness of heavy duty wide foil, making sure foil is about 4 inches longer than the fish at each end.
Sprinkle the fish inside and out with salt and pepper.
Combine the mushrooms, onions, parsley, parmesan cheese, lemon peel and juice.
Spoon the mixture into the fish cavity.
Pour the butter over the fish and top with lemon slices.
Cover with another thickness of foil and carefully seal all the sides completely.
Place on grill. Turn after 30 minutes and cook 20 to 30 minutes longer.
Serve with chili cheese sauce.

Chili-Cheese Sauce

1/2 cup butter or margarine
1/2 cup chili sauce
1/3 cup crumbled blue cheese
Combine butter and chili sauce in small saucepan.
Heat slowly until butter melts.
Add cheese and keep warm until ready to serve.
 

Grilled Wasabi Salmon

1 ounce Wasabi Powdered Horseradish with mustard
1 ounce Golden lager beer
1/4 cup Oyster Sauce
Pinch of Salt
2 pinches of White Pepper
Few drops of Honey
6 Salmon Fillets (about 5 to 6 ounces each) rinsed, patted dry
Salt and Pepper to taste



Place the Wasabi Powder in a small bowl.
Slowly add the Beer and stir to form a smooth paste.
Stir in the Oyster Sauce, pinch of Salt and 2 pinches of White Pepper.
Add a few drops of Honey to sweeten. Season the Fish lightly with Salt and Pepper.
Brush the glaze on each Fillet and let it stand 2 minutes to flavor. Grill Fish until done.

Grilled Venison & Onion Wrap

*Prepare the onions 1 hour before grilling the steaks

Onion Wrap

4-6 large sweet onions
4-6 beef bouillon cubes
½ stick of butter
Foil

Peel and clean the onion real well. Cut out a core at the top of the onion. Place the bouillon cube in first and then top it with a small square of butter. Wrap tightly in aluminum foil. Grill on medium-slow coals for 1-2 hours.

*Note: These may also be done in the oven @ 400 degrees for 1 hour.

Venison Back strap

3-4 lbs Venison Back strap (1/2 inch slices)

Marinade: 1 cup of Jack Daniels
½ cup brown sugar
¼ cup soy sauce

Slice meat in ½ inch slices. Marinade for 6 hours. Cook over medium coals until cooked as desired.

Top the meat with the grilled onion & you are good to go! Um..Um..Um..
 

Grilled Spiced Up Halibut

4 Halibut filets
¼ cup soy sauce
½ cup Worcestershire sauce
1 small can pineapple slices (reserve juice)

Marinate fillets in soy sauce, Worcestershire sauce and pineapple juice for about an hour. Place pineapple slices on top and with a grilling brush baste the filets. Grill filets for about 5-10 minutes, depending on the thickness of the fish, continuing to baste with the marinade 2 or 3 more times during cooking.

Basting marinade:
¾ cup Tequila
¾ cup (packed) golden brown sugar
1/12 teaspoons vanilla extract
¼ tsp. ground cinnamon

Mix ingredients in a small bowl until sugar dissolves

Grilled “SmokeeJo’s” Caesar Halibut

2 lbs Halibut filets
½ cup Caesar salad dressing
1 cup crushed potato chips
½ cup shredded sharp cheddar cheese

Dip filets in salad dressing and place each one skin side down individually in the middle of a medium piece of aluminum foil. Combine crushed chips and cheese and sprinkle over fillets. Fold sides around the fish. Grill over medium to high heat for 10 to 15 minutes or until the fish flakes easily.
 

Grilled “Hot Buttered Rum” Salmon

2 lbs salmon fillets
3 tablespoons butter, melted
3 tablespoons rum
2 tablespoons olive oil
2 heads of garlic cloves, pealed and minced
1 tablespoon black pepper
2 teaspoons salt

Combine all ingredients except for the salmon. Lay salmon fillet out on a try or baking sheet. Top with butter, rum mixture spreading it evenly over the salmon. Let it sit for about 15 to 30 minutes. Preheat your grill. When the grill is ready, gently place the salmon fillets over the unheated part of the grill. Keep the grill on low heat. I like to add soaked mesquite chips for extra smoky flavor. Close the lid and let the salmon grill for 30 to 45 minutes depending on the thickness of your fillets.
 

Grilled Halibut Remoulade

4 Halibut Filet’s
4 tsp. Worcestershire sauce
½ tsp. salt
½ cup mayonnaise
1 cup parsley, finely chopped
1 tsp. Tabasco or “SmokeeJo’s datil pepper sauce
½ tsp. cayenne pepper
2 tbsp. lemon juice
4 tbsp. olive oil

To make Remoulade sauce: In mixing bowl, Worcestershire sauce, salt, mayonnaise, parsley, Tabasco, cayenne pepper, lemon juice and olive oil. Mix well.
Place your filet’s on oiled or Pam covered aluminum foil. Cover the filet’s with the Remoulade sauce and double fold aluminum. Grill for @ 10-15 minutes, depending on the thickness of the fish.
 

Grilled Halibut Portabella Burger

4 lbs Halibut Fillets (3/4 to 1-inch each)
8 oz. Fresh Portabella Mushrooms, sliced
2 tablespoons Balsamic Vinegar
2 tablespoons Filippo Berio Olive Oil
1 teaspoon Dried Oregano
¼ teaspoon salt
Sliced Tomatoes
Horseradish Sauce
Hamburger Rolls
4 sheets Heavy Duty Aluminum Foil

Preheat grill to medium-high. Place one steak on each sheet of aluminum foil.
In a bowl, combine remaining ingredients. Let stand for 5 minutes. Then spoon in ¼ of the mushroom mixture over each fish steak. Bring up sides of soil and double fold. Double fold ends to form a packet, leaving room for heat circulation.
Grill 12-14 minutes in covered grill. Spread hamburger rolls with horseradish sauce. Top with filets, lettuce & tomato.
 

Grilled Grouse with Sage and Onion 

4 grouse (dressed & cut in half)
4 large onions
Fresh sage leaves
Melted Butter

Peel and slice the onions, then shred the sage leaves.
Mix together the sage and onions and season with salt and pepper
Place this mixture into a roasting tin.
Sit the grouse on top of the sage and onion then brush the grouse with the melted butter.
Cover the roasting tin with foil and place on a hot grill for 30-40 minutes.
Carve the meat from the grouse and serve on top of the sage and onion mixture.
 

Grilled Greek Rockfish Salad 

4-6 ounce halibut steaks or filets
1 teaspoon olive oil
1 cup diced zucchini
½ cup minced onion
1 clove garlic, peeled and minced
2 cups diced fresh tomatoes
2 tablespoons chopped fresh basil
¼ teaspoon salt
¼ teaspoon pepper
1/3 cup crumbled feta cheese
Kalamata Olives (sliced)
Heavy duty aluminum foil
Pam (for grilling)

Preheat grill to medium-high.
Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove sauce pan from heat and mix in tomatoes, basil, salt and pepper.
Tear off enough aluminum foil to accommodate all 4 steaks. Spray foil real well with Pam. Lay steaks in a single layer on top of the foil. Spoon equal amounts of the zucchini mixture over each steak. Top with the feta cheese. Grill for 15 minutes, or when fish is flakey.
 

Buttery Sweet Grilled Salmon 

1-2 lbs Salmon Filets
½ cup dark brown sugar
2 tablespoons soy sauce
2 tablespoons dry sherry
4 tablespoons melted butter

Place salmon filet in a pan. Combine all ingredients, pour over the salmon and let it sit for 15 minutes. Grill for about 10 -15 minutes, until the salmon begins to flake, brushing with the sauce as it cooks.
 

Grilled Blackened Salmon Sandwiches 

1 pound salmon fillet, skinned and cut into 4 portions
2 teaspoons SmokeeJo’s Blackening seasoning
1 small avocado, pitted
2 tablespoons mayonnaise
4-6 French rolls, lightly grilled, remove some of the inside breading
Lettuce
2 plum tomatoes, thinly sliced
1/2 cup thinly sliced red onion
Olive oil

Preheat grill to high.
Lightly oil both sides of the salmon fillets. Rub blackening seasoning on both sides of salmon. Grill until cooked through, about 3 to 4 minutes per side. Mash together avocado and mayonnaise in a small bowl. To assemble sandwiches, spread the avocado mixture on the bottom half of each roll. Top with the salmon, tomato, onion and lettuce and serve.
 

Grilled Cod Ole’
 

1 ½ pounds Ling cod
1 cup salsa
1 cup shredded sharp Cheddar cheese
½ cup coarsely crushed corn chips
1 avocado – peeled, pitted and sliced
¼ cup sour cream
Spring Onions (chopped)
Aluminum foil
Pam oil spray (for grilling)

Preheat Grill medium to high. Tear off aluminum foil to accommodate fish fillets. Spray
Foil with Pam.
Lay fillets side by side on top of foil. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips. Fold up the sides of the foil, forming a “boat”, but do not cover the top.
Grill uncovered for 15 minutes or until fish flakes with a fork. Serve with sliced avocado and sour cream. Sprinkle with onions.
 

Garlic Lovers Grilled Salmon 

1 1/2 to 2 lbs. fish fillets
6 to 8 garlic cloves
½ stick of butter
1/8 extra virgin olive oil
½ of a lemon
Paprika or SmokeeJo’s Hungarian Game Spice if available

Mince the garlic real fine and add the butter and olive oil to a medium frying pan.
Simmer the garlic slowly until it is lightly browned.
Dry fillets, and sprinkle with lemon.
Dip fillets in garlic mixture and let stand for ½ hour.
Get your grill good & hot.
Dust fillets with the paprika.
Place fillets on grill and turn after 4-5 minutes, depending on the thickness
 

Filet Cod Mignon 

1-2 lbs Cod filets
2 tablespoons extra virgin olive oil
1 ½ teaspoons, crushed dried basil
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon steak seasoning (your choice)
Dash of SmokeeJo’s Datil Pepper Sauce

In a mixing bowl combine the olive oil, basil, onion powder, garlic powder and steak seasoning until well combined. Dredge filets in spice mixture until well coated on each side. Let marinade for @ 30 minutes. Grill for 15 minutes, turning once. Serve with lemon wedges.
 

Dutch Oven Breakfast Pizza

1 tube of Crescent rolls
1 cup sharp cheddar cheese
1 cup hash browns
1 green onion
1 lb of sausage (moose or caribou)
3 eggs
3 tbsp red bell pepper
3 tbsp yellow bell pepper
3 tbsp milk
3 tbsp parmesan cheese
½ tsp salt
1 tsp pepper

Grate the cheese. Thaw the hash browns if they are frozen. Slice the onion. Brown all the sausage. Beat the eggs. Dice the peppers.
Unroll the crescent rolls and cover the bottom of a 12 inch Dutch oven with flattened crescent rolls. Sprinkle the sausage, peppers, hash browns, green onion, and cheddar cheese evenly over the rolls. Mix eggs, milk, salt and pepper in a bowl. Pour egg mixture into the Dutch oven.
Sprinkle parmesan cheese on top.
Bake for 20 minutes at 350 degrees, about 10 briquettes on bottom and 15 on top.
 

Deep Fried Smoked Salmon Won Tons

1 cup Smoked Salmon (De-boned & shredded)
1 8 oz. Cream Cheese (softened)
3 tablespoons fresh chives (finely chopped)
1 tablespoon jalapeno pepper (seedless & finely chopped)
Oil for frying
12 Won Ton Wraps
1 egg beaten with a little water added

Mix together softened cream cheese, smoked salmon, chives, and jalapeno peppers until well blended. Take one teaspoon of the salmon spread and place in middle of the Won Ton. Brush the edges of the Won Tons with egg wash (this helps keep the wonton sealed while frying) Fold the Won Ton into triangle and pinch the edges together until sealed.
Heat the oil to 350’. Drop the Won Tons only 3-4 at a time into oil & fry, turning once until golden brown.
Drain on paper towel. Eat right away!! UM…UM…..Good!!