Tag Archives: salmon

Bacon Salmon Bites

http://i1.wp.com/burninlovebbq.files.wordpress.com/2011/10/post6.jpg?resize=499%2C346

This recipe is one of those happy circumstances where you get to barter your expertise with a friend in a different field.

My old pal David Johnson happens to be one of the premier fishing guides on the Oregon Coast, and, in fact, in the entire Pacific Northwest.

Needless to say, David ends up with a lot of salmon and steelhead in his freezer!

Dave’s wife Tesha, probably through necessity, has learned how to cook her husband’s finned trophies is various and amazing ways. I had the opportunity to smoke some briskets for Dave’s birthday party this summer, and Tesha prepare these absolutely amazing salmon appetizers.

I ran into Dave about about half-way through the party, to find him packin’ a plate piled high with brisket…while I was working my way through a haystack of grilled salmon bites. Always a good sign when the cooks are eating each others food!

Here it is…try it, you’re going to love it!

Grilled Bacon Salmon BitesTesha Johnson’s Bacon Salmon Bites

1 bottle Lawry’s pineapple teriyaki sauce
1 can of chunk pineapple, juice and all
1lb fresh salmon fillet
1lb thin sliced bacon

Slice salmon into 2in cubes, and marinate overnight in sauce.

Drain salmon, boil remaining marinade 5 minutes, and then keep warm.

Wrap each nugget with half strip of thin cut bacon.

http://i1.wp.com/burninlovebbq.files.wordpress.com/2011/10/post4.jpg?resize=500%2C367

Either skewer the salmon bites, or load 4-5 in each section of a slider grill basket (as pictured), and grill over medium heat until bacon is crispy, basting occasionally.

Add a chunk of pineapple for juice and flavor in each wrap, and put toothpick through pineapple chunk to help anchor it in place.

Serve immediately…and try not to get between your guests and the platter!

-Chef Perry

Want to take the hassle out of meal planning? For super-simple, healthy and delicious dinner recipes, check out our FREE weekly meal plans and shopping lists! Your free membership helps us teach valuable cooking skills to at-risk youth!

 

Leave a comment

Filed under Appetizers & Sides, On The Grill Recipes

La Caja China World – Roasting Box Recipes from Around the Globe

FOR IMMEDIATE RELEASE

June 16, 2011

Elk Mountain Books is pleased to announce the release of:

La Caja China World: Roasting Box Recipes from Around the Globe

by Perry P. Perkins

Publication Date: Jun 11, 2011
ISBN 1463563167
Page Count: 158
Binding: US Trade Paper
Trim Size: 7″ x 10″
Categories: Cooking / Methods / Barbecue & Grilling
US$14.95

From the author:

La Caja China, the Cuban roasting box, has become the toast of food writers and celebrity gourmets, including Food Network’s THROWDOWN Chef, Bobby Flay.

In La Caja China Cooking: The Secret to Perfect Roasting, we took a gastronomic tour of America.

With this new collection of recipes, your La Caja China becomes a magic carpet, allowing you to take your friends and family to the far corners of the world, and experience the delicious wonders waiting for you there!

In every culture and country that we researched in gathering this collection, we found people who enjoyed gathering together with loved ones, lighting a fire, cooking meat over it (or under it), and eating together.

Not coincidentally, we think, these folks shared a common passion for life and laughter, as well.

In La Caja China World, we invite your taste buds to join us on a globe-trotting adventure with dishes like:

Grilled Tri-Tip & Chimichurri in Argentina
Whole Roast Pig & Coconut Rice in Bali
Roast lamb & Potatoes in Greece
Beef Short Ribs & Scallion Salad in Korea
Christmas Goose in Sweden

If you’re looking to roast, grill, bake, braise, smoke, or barbecue; whether you’re cooking for a crowd, or creating memories with your family – look no further than La Caja China World!

La Caja China World is available from our eStore, as well as from our official Amazon.com Storefront.

Buy both La Caja China Cooking & La Caja China World, together, and get FREE shipping from Amazon!

Plus – Purchase your copy of La Caja China World by Friday, June 24th, and enter* for a chance to win a $50 grab-bag of your choice of La Caja China accessories! We’ll even pick up the shipping!

*To enter to win the grab-bag, participants must forward a copy of their e-receipt of purchase for La Caja China World, along with full name, mailing address, and personal email address, to editor@elkmountainbooks. All entries must be received by midnight Sunday, June 26th, 2011. One entry per copy ordered.

  ____________________________

About the Author

Perry P. Perkins is a freelance writer and work-from-home dad, born and raised in the Pacific Northwest (with a little time in Georgia.)

Perry has written several books, including two novels, four cookbooks, and two short-story collections. He writes regularly for a number of outdoor and travel magazines, Chicken Soup for the Soul, and several online foodie sites, including his own blog: www.burninloveblog.com

Both Perkins’ father and grandfather were professional chefs, and he was raised with a passion to cook, grill, and barbeque. One of three pit-masters behind Burnin’ Love BBQ, a local catering team, his favorite cooking equipment is La Caja China.

All of Perry’s books can be found at www.perryperkinsbooks.com

1 Comment

Filed under Press Releases

MEAT • FIRE • GOOD – The Burnin’ Love BBQ Cookbook is Now Available!

Heyya Foodies,

I can’t tell you how excited I am to announce that Burnin’ Love BBQ’s first cookbook, “MEAT • FIRE • GOOD” is now available!

Chris, Terry and I have gone all-out to share (almost) all of the secret recipes that have made Burnin’ Love BBQ so popular.

Take a look…

MEAT • FIRE • GOOD

ISBN: 1453657258
Page Count: 150
Binding Type: US Trade Paper
Trim Size: 7″ x 10″
Language: English
US$19.95

A collection of mouth-watering barbeque and grilling recipes by the boys at Burnin’ Love BBQ.

Back cover:

Shortly after man discovered fire, he discovered that if you threw a chunk of meat on the coals, let it blacken, and then dug it out of the ashes…it tasted freakin’ awesome!

Since that evolutionary milestone, man has taken barbeque (or grilling, or smoking, or whatever you want to call it,) to the four corners of the world, and adapted it to the local ingredients he found there.

If it walked, swam, slithered, or flew, early man found a way to cook it over fire…and God bless him for it!

“MEAT FIRE GOOD” takes you on a gastronomic tour of the globe, from classic Cuban and Indonesian dishes, to traditional Texas and Carolina BBQ, to the crisp, fresh flavors of the Pacific Northwest.

Burnin’ Love BBQ’s pitmasters, Perry Perkins, Terry Ramsey, and Christopher Renner, include their most popular grill-top recipes, slow-smoked pit favorites, amazing side dishes; and dozens of step-by-step crowd-pleasers..

Favorites like:

~ True Texas Brisket
~ Pacific Northwest Salmon
~ Southern Roast Turkey
~ Carolina Pork Ribs
~ Memphis Whole Pickin’ Pig

“Barbeque – it’s not a skill…it’s our superpower.” – Burnin’ Love BBQ

Click on this thumbnail for a sample recipe:

If you would rather pay by check, please print this page, include your name and shipping address, and remit with $19.95 + $2.50 shipping for the first copy (for additional copies shipping = $1.00 each) to the address below.

If you’re interested in multiple copies (5 or more) please contact me at editor@elkmountainbooks.com for bulk order discounts.

Thank you!

-Perry

—————————————————————————————

Title: MEAT FIRE GOOD

Name………………………………………………… Copies @ $19.95 = ………

Street…………………………………………………

City…………………………………………………… S&H: + 2.50*

State………………………………. Zip………………….

Total Enclosed ………………

Please make checks payable to Perry P. Perkins, and mail to:

Elk Mountain Books
PO Box 21
Wilsonville, OR 97070

Paperback, 7″ x 10″. 150 pp., retail $19.95. Please add the following for shipping: USA US $2.50 for the first book*, US$1.00 per each additional copy. Canada US$5.00 for the first book, US$2.00 per each additional copy. For all other countries please add US$8.00 for the first book, US$3.00 per each additional copy. For orders outside the U.S.A., credit card payments only.

5 Comments

Filed under Reviews

La Caja China Cooking

Elk Mountain Books is pleased to announce the immediate release of “La Caja China Cooking” by Perry P. Perkins.

Click on Image to Purchase

La Caja China, the Cuban roasting box, has become the toast of food writers and celebrity gourmets, including Food Network’s THROWDOWN Chef, Bobby Flay.

In “La Caja China Cooking” Pit-master Perry Perkins takes you on a gastronomic tour of America, from Miami’s classic Cuban dishes, to traditional Texas and Carolina BBQ, to the crisp, fresh flavors of the Pacific Northwest.

Perkins includes grill-top favorites, amazing side dishes, and step-by-step Caja China instructions for “in-the-box” crowd-pleasers like:

~ True Texas Brisket
~ Pacific Northwest Salmon
~ Southern Roast Turkey
~ Carolina Pork Ribs
~ Memphis Whole Pickin’ Pig

So, fire up the coals, pick your favorite recipe, and dazzle your guests with these simple, yet mouth-watering dishes.

Wonderful things can happen when you think inside the box!

Product Details

  • Paperback: 164 pages
  • Publisher: Elk Mountain Books (August 14, 2010)
  • Language: English
  • ISBN-10: 1451598017
  • ISBN-13: 978-1451598018
  • Product Dimensions: 10 x 7 x 0.4 inches
  • Foreword: Roberto Guerra
  • MSRP: US $14.95

About the Author

Perry P. Perkins comes from a long line of professional chefs. As a third generation gourmand, he focuses his love of cooking on bar-b-que, traditional southern fare, and fresh Northwest cuisine. Perry has written for hundreds of magazines, and his inspirational stories have been included in twelve Chicken Soup anthologies, as well.

Perry’s books include the novels Just Past Oysterville, and Shoalwater Voices, Elk Hunters Don’t Cry, and his new short story collection, Four From Left Field. Perry, his wife Victoria and their young daughter Grace live in the Pacific Northwest, and you can read more of his work at www.perryperkinsbooks.com.

All of Perry’s books are available on this page at Amazon.com

11 Comments

Filed under Reviews

Unagi Salmon with grilled pineapple

Grilled Unagi Salmon

Recipe by Perry P. Perkins

Unagi (sometimes called Sushi Sauce) can be found in most Oriental stores, or specialty aisles. If you’re lucky enough to live near a Cash & Carry, they carry it for a very good price. If you’re a sushi fan, you’ve probably had this thick, rich, slightly sweet sauce served with your caterpillar roll.

Ingredients
1 fresh salmon fillet, skin on (about 3 pounds)
1 Tbs toasted sesame seeds
2 Tbs minced scallion

For the marinade:
¾ C Unagi sauce (also sold as Sushi Sauce)
½ C good olive oil
1 teaspoon minced garlic

Directions
Light briquettes and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into four equal pieces.

Whisk together the Unagi, olive oil, and garlic, and generously brush half the mixture onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard any marinade the fish was sitting in.

Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don’t worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10-15 minutes. Top with sesame seeds and scallions, and serve warm (not hot) with grilled pineapple (see below.)

Note: Many salmon recipes direct you to throw away the skin just before serving. Good lord! The crispy grilled skin is the most flavorful part of the dish!

Oh, and you can find this, and many more, step-by-step recipes in my cookbook, La Caja China Cooking, as well.


Simple Grilled Pineapple

There are lots of sauces that can be brushed on pineapple for grilling, but I like this simple sauce that doesn’t overpower the flavor of the fruit.

Obviously this recipe is better with fresh pineapple slices, but most folks have better access to canned, so I made it with that.

1 can pineapple (sliced)
3 T butter (melted)
1 T honey
1 Tbs brown sugar
1 tsp lemon juice

Combine all ingredients and microwave 1-2 minutes. Stir until mixed in evenly.

Use a small kitchen brush and coat pineapple slices. If you don’t have a kitchen brush, then get a big baggie. Pour in the sauce. Roll the pineapple slices gently. (Fresh pineapple will stand up to a bit more abuse than canned.)

Put the slices on the grill. Heat (medium hot) until you see grill marks (3 to 6 minutes depending on the heat).

Turn and grill the other side.

Removed from grill and serve.

2 Comments

Filed under On The Grill Recipes