Memorial Day is a great American tradition, and no Memorial Day would be complete without great American barbecue. Traditional doesn’t have to mean boring though! These unconventional recipes are sure to be a hit any time of the year and will satisfy any taste.
The Last Salmon Recipe You’ll Ever Need
I personally find boring food to be an abomination, and this salmon recipe doesn’t disappoint. Salty, sweet, and savory all at the same time, it goes well with almost any sidedish.
What you’ll need:
- Fresh salmon filets (I personally prefer the keta filets with the skin on one side), 1 per person
- 1+ ripe orange, depending on how many people/filets there are
- sun dried tomatoes
- olive oil
- garlic powder
- black pepper
- high quality honey
- aluminum foil
Lay out a sheet of aluminum foil, large enough for all the salmon filets to lay next to each other without touching, and long enough that it can be folded over to make a little “tent” without touching the tops of the salmon. Drizzle the foil with olive oil, then sprinkle in garlic powder, salt, and pepper to taste. Place the salmon on the foil and sprinkle liberally with salt. Lightly season with the dill next. Warm the honey slightly (Don’t microwave or it will be pasteurized and lose all the good healthy stuff in it!) so that it’s easy to pour, and then drizzle it very liberally over the salmon. Place sun dried tomatoes around the filets. Slice the orange into rings and place them over the tops of the salmon; any extra can be placed on the edges of the foil. Fold the aluminum up into a little tent and place on the grill. Let cook for 10 minutes, then carefully open the foil. Remove the oranges and set aside; sprinkle the salmon again with salt, pepper, and garlic powder, then lightly drizzle with honey again. Replace the oranges and return to the grill, this time leaving the foil open. Continue cooking until they’re lightly browned. Serve with the tomatoes and oranges.
Not For The Faint-Hearted Chicken
This is my favorite chicken recipe in the whole world, mostly because I have an unnatural love for spicy food. I love it with “cool” side dishes, such as potato salad, veggies, etc, especially if ranch dressing is involved.
What you’ll need:
- Whole chicken breasts with the skin on-1 for each person
- Paprika powder
- Cayenne pepper powder
- Garlic powder
- Lime juice
- Plastic sandwich bag
Open the chicken breasts by slicing one side and “unfolding” them-they should look vaguely heart-shaped. Place on a plate and pour lime juice over them liberally. Let sit in the refrigerator for a minimum of 1 hour. Meanwhile, mix 1 tablespoon paprika, 2 teaspoons of salt, 1 teaspoon garlic powder, and a generous sprinkling of cayenne in the sandwich bag. Remove the chicken breasts and place them inside the bag and shake liberally, then gently massage the mix into the chicken. Place on the grill. Roughly chop the tomato and onion and put in a bowl; add cilantro and sprinkle with lime juice. Set aside. Once the chicken is about ¾ cooked, liberally cover with your favorite BBQ sauce-my personal favorite is Jack Daniels brand of sauce-and cook until the chicken starts to blacken (Don’t be afraid of getting a nice crust on the outside of the chicken, it adds a really great flavor!). Serve with the onion and tomato mix over the top of it.
Faux Roadhouse Steak
One of the great things about having been married at one time to someone that worked in nearly every upscale restaurant known to man is that I learned all of their secrets. Possibly the one I use the most (and is always a surprise when people learn the recipe) is for a great steak rub.
What you’ll need:
- Steaks, however many and whatever cut you’d like
- ½ tsp chili powder
- 1 tsp black pepper
- ½ tsp paprika
- ¼ tsp garlic salt
- ¼ tsp garlic powder
- ¼ tsp turmeric
- 2 tablespoons kosher salt
- ¼ tsp onion powder
- 2 tsp brown sugar (yes, really!) Plain white sugar can also be substituted
Sift together all spices into a large bowl, being sure to mix them thoroughly. Place steaks onto a firm surface, then sprinkle liberally with the mix. Vigorously rub the seasoning into the steaks, being carefully not to press too hard. Grill to your liking.