RECIPES:           

Barbecued Southeast Alaskan Salmon

Creole Seafood Mixed Grill

Smoked Paprika Egg Salad Sandwich

Slow Cooker Chunky Beef Vegetable Soup

Baked Brie With Cherries and Nuts

Decorating Fun Sugar Cookies

Barbecued Salmon

(NAPSI)-Wild Alaskan salmon is one of America's favorite fish, and much of it comes from America's Rainforest and the largest national forest-the Tongass National Forest. The next time you've got a taste for Alaskan salmon, try this wonderful and easy recipe:

Barbecued Southeast Alaskan Salmon
Courtesy of Gustavus Inn, Glacier Bay, Alaska

Ingredients:
  • 1 wild salmon fillet (about 2 pounds), skin on
  • ⅓ cup brown sugar
  • Juice of ½ lemon
  • 2 tablespoons soy sauce
  • ½ cup butter
Serves four
Directions:

Cut fillet into 4 pieces, place in fridge on paper towels. Heat butter, sugar, soy sauce and lemon juice in sauce pan until dissolved. Bring to a boil carefully, set aside.

Place fish, skin side down, on grill over hot coals. Baste with sauce and cover grill (add alder chips to coals for delicious smoky flavor). Baste one or two more times during cooking. Do not turn the fish. Remove each fillet when a thermometer inserted into its thickest part reads 120 degrees. For more control, grill fish to 100-110 degrees and transfer to 250-degree oven. Depending on thickness, a fillet should take about 5-10 minutes to finish cooking.

To learn more about keeping the "wild" in wild Alaskan salmon coming from the waters of the Tongass to your dinner plate, visit AlaskaWild.org.

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The Sandwich Swap 'n' Share Program Brings The Tradition Of Sandwich Swapping Online To Benefit Feeding America®

(NAPSI)-The best sandwiches of your childhood were often the ones you scored through a swap with a classmate. Now, enjoying--and sharing--a delicious sandwich can help give food to others. Hellmann's® and Best Foods® Mayonnaise have teamed up with musician and actor Billy Ray Cyrus to encourage people of all ages to celebrate this childhood tradition by joining the Hellmann's® virtual Sandwich Swap 'n' Share program to support Feeding America®, the nation's leading domestic hunger relief charity.

Feeding America®

For every sandwich created at Facebook.com/hellmanns, Hellmann's® and Best Foods® will donate seven lunches¹ to Feeding America®. Creating a sandwich automatically enters participants for a chance to win a $250 grocery store gift certificate.² For each virtual sandwich shared with a friend on Facebook®³, Hellmann's® will donate an additional seven lunches to the charity. "You can't find a bigger sandwich fan than me--I'm a real food, real sandwich man," said Cyrus. "I am honored to be a part of this program, and the best part is that we'll hopefully inspire folks to join the effort to end hunger by supporting Feeding America®."

Build the Perfect Sandwich

Hellmann's® Sandwich Swap 'n' Share program is part of the "Build the Perfect Sandwich" campaign, featuring critically acclaimed chef, restaurateur, author and TV personality Bobby Flay. The campaign site, www.BuildThePerfectSandwich.com, asks visitors six questions that measure your current mood and circumstances and uses them to recommend the perfect sandwich recipe. The site also includes tips and "twists" to everyday favorites such as the cheddar-apple ham and cheese sandwich and the avocado tuna melt. Visitors can enjoy how-to videos and tutorials featuring Flay. This delicious recipe is found on the site:

Keep You Running Sandwich

Smoked Paprika Egg Salad Sandwich on Whole Grain

Ingredients:
  • ⅔ cup Hellmann's® or Best Foods® Light Mayonnaise
  • 2 tablespoons Hellmann's® Dijonnaise
  • 1 tablespoon white wine vinegar
  • 1 heaping tablespoon smoked Spanish paprika
  • Salt and freshly ground black pepper
  • 2 green onions (pale green part), thinly sliced
  • 1 cup diced celery
  • 3 tablespoons finely chopped flat leaf parsley
  • 8 hard-cooked eggs, peeled and chopped
  • 3 tablespoons olive oil
  • 8 slices whole grain or whole wheat bread
  • ½ small onion, thinly sliced
  • Parsley leaves, for garnish (optional)

(Serves: 4)

1. Whisk together the mayonnaise, Dijonnaise, white wine vinegar and paprika in a large bowl. Add the green onion, parsley, celery and eggs to the mayonnaise mixture and gently fold to combine; season with salt and pepper to taste.

2. Brush the bread on both sides with some of the oil and grill on a grill or grill pan until lightly golden brown or place on a baking sheet and place under the broiler for 45 seconds per side.

3. Divide the egg salad among the 8 slices of bread, top with slices of onion and a few parsley leaves.

¹ Seven lunches equals a $1 donation Hellmann's® will make to Feeding America® to provide meals to Americans at risk of hunger. Up to 700,000 lunches.

² No purchase necessary. Void where prohibited. Sandwich Swap 'n' Share Sweepstakes is sponsored by Conopco, Inc., d/b/a Unilever. Open to legal residents of the 50 U.S. & D.C., 18 and older. Begins 12:00:01 p.m. ET on 8/19/09 and ends 11:59:59 a.m. ET on 10/30/09. For official rules, visit the Hellmann's® page at www.facebook.com/hellmanns or www.facebook.com/bestfoods.

³ Facebook is a trademark of Facebook, Inc.

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Louisiana's "King Of American Seafood" Grills It Up

(NAPSI)-Some of America's finest chefs demonstrated their seafood preparation skills at the sixth annual Great American Seafood Cook-Off held in New Orleans.

"The cook-off underscores the importance of using domestic seafood from sustainable fisheries," said Ewell Smith, executive director of the Louisiana Seafood Promotion and Marketing Board.

Tory McPhail, executive chef of Commander's Palace in New Orleans, was crowned "King of American Seafood." His winning dish, Creole Seafood Mixed Grill, combines Louisiana sheepshead, shrimp and crabmeat.

Creole Seafood Mixed Grill

Ingredients:

  • 1 lb. sheepshead or trout fillets, boneless and skinless
  • 1 lb. 10- to 15-count head-on Louisiana shrimp, peeled and deveined with heads and tails left intact
  • ½ lb. jumbo lump Louisiana crabmeat, shells removed
  • 4 oz. white wine
  • 1 Tbsp. hickory sea salt
  • Black pepper to taste
  • 1 Tbsp. vegetable oil
  • 2 Tbsp. bacon fat, warmed
  • 1 shallot, minced
  • 1 jalapeño, seeds discarded, minced
  • 1 oz. celery, minced
  • 2 cups assorted fresh corn, cut off cob
  • 1 cup milk
  • 1 cup tomato concasse, small dice
  • 2 tsp. fresh thyme, chopped
  • Salt and white pepper to taste
  • 1 oz. basil oil
  • ½ cup mixed herbs, optional

 

Directions:

Prepare grill to medium heat and place a medium sauté pan on the stove over medium flame. Season the seafood on all sides with sea salt and black pepper and reserve. Place vegetable oil and bacon fat in the sauté pan and swirl. Add shallot, jalapeño and celery; sauté 1 minute. Add corn; continue to sauté 30 seconds. Add milk; bring to a simmer. Place ¼ of corn mixture into a blender; puree for 20 seconds. Return pureed corn to pan; continue to cook for 3-4 minutes or until heated through and at sauce consistency. Stir in tomatoes and thyme; season with salt and pepper. Set aside.

To cook the seafood, place the crabmeat and wine in small saucepan; place on the hottest part of the grill. Heat for 3-5 minutes before placing the sheepshead and shrimp on the grill around the pan. Cook the fish and shrimp for approximately 3 minutes per side, until done. Make sure the crabmeat comes to a simmer; swirl to heat through.

To serve, spoon corn sauce onto middle of 4 hot plates. Top with sheepshead; add 2-3 shrimp on top. Spoon the warm crabmeat over the shrimp and into the corn sauce. Drizzle with remaining corn sauce; garnish with basil oil and fresh herbs.

Makes 4 servings.

For more information and all the recipe entries, visit GreatAmericanSeafoodCookoff.com.

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Slow Cooking: The Solution For Fast-Paced Family Schedules

(NAPSI)-If your family's schedule is hectic, a quick way to get a home-cooked meal on the table is to have a slow cooker do the work for you. During the day, the moist heat in a slow cooker maximizes flavors and tenderizes less expensive cuts of meat into a delicious meal that's ready when your family gets home.

One of the drawbacks of slow cookers is that they are difficult to clean. Hours of soaking and scrubbing may be needed to remove the baked-on food. That's no longer a problem with Reynolds Slow Cooker Liners, which make cleanup a snap. Just place a liner in the cooker, add the ingredients, cover and set the controls. By dinnertime, a hot delicious meal is ready to serve. When you're done, just toss the disposable liner-no scrubbing or soaking required.

Slow Cooker Chunky Beef Vegetable Soup

Ingredients:

  • 1 Reynolds Slow Cooker Liner
  • 3 cups vegetable juice
  • 2 cups hot water
  • 1 pound beef for stew, cut in 1-inch cubes
  • 8 cups frozen mixed vegetables
  • 2 medium potatoes, peeled and cubed
  • 1 small onion, chopped
  • ¼ cup ketchup
  • 3 tablespoons beef-flavor instant bouillon
  • ½ teaspoon pepper

Directions: Place slow cooker liner inside a 5- to 6½-qt. slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl. Add all ingredients; stir gently. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours until beef is tender. Carefully remove lid to allow steam to escape. Serve from lined slow cooker. Do not lift or transport liner with food inside. Cool slow cooker; remove liner and toss. Serves 8-9.

Visit www.slowcookerliners.com for more recipes and tips.

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Baked Brie With Cherries And Nuts

(NAPSI)-Adding cherries to the mix is a great way to make your holidays merrier.

Smart cooks always keep a jar or two of maraschino cherries on hand to add ruby red color and a hint of sweetness to appetizers, breads and desserts. This easy appetizer makes a great hostess gift or table centerpiece.

Baked Brie With Cherries and Nuts

Ingredients:
  • ½ cup sliced almonds
  • 1 small wheel (8 oz) Brie cheese
  • ¼ cup chopped maraschino cherries (about 12 cherries)
  • 2 tablespoons apricot jam
  • 1 egg

 

Serve this festive appetizer with slices of French bread or crackers

Serves 8

Directions: Preheat oven to 375°F. Spray a baking sheet with cooking spray.

Coarsely chop nuts and place half the nuts on the baking sheet, shaping them into a circle the size of the Brie. Reserve remaining nuts.

Remove wrapping from Brie. With a sharp knife, split Brie in half horizontally. Mix together the cherries and jam, spread the mixture on the bottom half of the Brie and then sandwich Brie pieces back together, pressing well.

Whisk the egg in another shallow bowl. Dip the Brie on all sides into the egg mixture. Then press egg-dipped Brie into the nuts on the baking sheet.

Cover the top of the Brie with remaining nuts, pressing nuts into Brie to adhere.

Bake for about 15 minutes or until nuts are toasty and cheese is soft.

Visit www.nationalcherries.com for more information and recipes.

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A Home-Baked "Thank You" From The Heart

(NAPSI)-Teaching your children to say "thank you" is one of life's important lessons. A fun way to do this is by making homemade treats together to give to teachers, neighbors and friends.

Baking with kids can be easy with the right tools. Just line your cookie sheets with parchment paper, there's no need to add extra grease or spray. Plus, because you bake right on the paper, cleanup is a breeze.

Try this cookie recipe with lots of cut-out and decorating fun.

Decorating Fun Sugar Cookies

Ingredients:

  • Reynolds® Parchment Paper
  • 1 package (18 oz.) refrigerated sugar cookie dough
  • 1 tub (16 oz.) vanilla frosting
  • Food coloring, sprinkles, candies, coconut, dried fruit, nuts

Directions: Preheat oven to 350°F. Line a cookie sheet with Reynolds Parchment Paper. Divide cookie dough in half; chill one-half until ready to use. Roll out to 1/8-inch thickness between 2 sheets of parchment paper. Cut dough with cookie cutters. Transfer shapes to parchment-lined cookie sheet. Bake 7 to 9 minutes or until edges are golden brown. Cool 1 minute; remove with spatula to cool completely.

To Decorate Before Baking:

  • Rainbow Sprinkles: Cover with sprinkles or colored sugars.
  • Smiley Faces: Press raisins, dried fruit or nuts into dough.
  • Artist's Palette: Mix egg yolks with a few drops of food coloring. Brush on cookies with a clean paint brush. The "paint" dries while baking to a colorful, glossy shine.

To Decorate After Baking:

  • Line your counter with parchment paper to collect crumbs and drips.
  • Dip and Dot: Place different colors of frosting in small bowls. Let kids dip small gumdrops or candy in the frosting and dot them onto cookies.
  • Drizzles: Put a small amount of frosting in a zipper bag and seal. Snip the tip off one corner; drizzle frosting over cookies on parchment paper to catch extra drizzles.

For more recipes, tips and coupons, visit the Web site at www.reynoldsparchment.com.

©iStockphoto.com/carebott

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