BLT Pasta Salad
- 2-1/2 cups uncooked bow tie pasta
- 6 cups torn romaine lettuce
- 1 medium tomato, diced
- 4 bacon strips, cooked and crumbled
- 1/2 cup ranch dressing
- 1 Tablespoon barbecue sauce
- 1/4 teaspoon pepper
- Cook pasta according to package directions. Drain. Then rinse pasta under cold water.
- In a large bowl, combine the romaine lettuce, tomato, bacon and pasta.
- Drizzle the ranch dressing and barbecue sauce over the top. Gently toss to coat evenly. Season with pepper. Serve immediately and enjoy!
Asian BBQ Salmon
- 4 skinless salmon filets (4-6 oz. each)*
- 1 tablespoon toasted sesame oil, divided
- 2 tablespoons Asian sweet chili sauce (like Mae Ploy)
- 3 tablespoons ketchup
- 3 tablespoons quality hoisin sauce like Lee Kum Kee or Kikkoman
- 2 tablespoons cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoon soy sauce
- 2 teaspoons freshly grated ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sriracha
- Whisk together all of the marinade/glaze ingredients plus 2 teaspoon sesame oil. Add 1/3 cup of marinade to a freezer bag with salmon. Refrigerate the rest separately. Marinate salmon for one hour up to overnight (longer the better).
- SKILLET DIRECTIONS: When ready to cook, let salmon sit at room temperature for 10 minutes. Separate reserved glaze in half. You will use half while cooking salmon and the other half after salmon has cooked.
- Heat 1 teaspoon sesame oil in a 12-inch nonstick skillet over medium high heat until very hot. Add salmon and turn heat down to medium and sear until side is browned, about 4 minutes.
- Flip salmon over and spoon half of the remaining Glaze over salmon. Cook an additional 4-7 minutes depending on thickness and desired doneness (or until salmon reaches an internal temperature of 135° for medium). Spoon desired amount of remaining Glaze over individual servings and season with freshly cracked salt and pepper. Note the Glaze is very strong so you will want to taste before adding too much more Glaze.
- GRILL DIRECTIONS: When ready to cook, let salmon sit at room temperature for 10 minutes. Lightly grease grill and heat grill to medium heat. Pat salmon dry. Grill, uncovered, for 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake when tested with a fork, flipping once halfway through grilling. When done, remove from grill and brush with Glaze and season with freshly cracked salt and pepper.
Garlic-Herb Butter Corn
3 tablespoons melted salted butter
1 teaspoon chopped parsley leaves
1 clove garlic, finely minced
1 tablespoon honey
3 ears corn, cut into 2-inch pieces
Prepare the garlic-herb butter mixture by combining the butter, parsley, garlic and honey. Stir to combine well.
Bring a pot of water to boil. Cook the corn, about 5 minutes. Drained. Brush the butter mixture generously on each corn, then finish off by “roasting” them on a cast-iron grill pan on high heat, for about 5 minutes, or until the surface is slightly charred. You can also roast it in the oven at 400F for about 10-15 minutes or until the surface turns slightly charred.
Drizzle some paprika on the corn, if using, and serve immediately.
- 4 sweet banana wax peppers, cut in half
- 8 golden pepperocini
- 8 artichoke hearts
- 8 black olives
- 8 marinated cherry tomatoes
- 8 marinated fresh mozzarella balls (Bocconcini or Ciliegine)
- 8 cheddar cheese chunks
- 8 pickled crimini mushrooms
- 8 slices of genoa salami
- 8 slices of prosciutto
- 8 slices of sopresseta
- 8 skewers
- Take a skewer in hand. Slide one of each ingredient onto the skewer. Repeat until all skewers are full. Refrigerate until ready to serve.