Faux Grilling – Salmon Skewers with Maple-Mustard Glaze ala Year on the Grill


I can Cook that! badgeBefore I get to the post, I have a question for you ladies… Actually two…

Remember me, Dave here from MY YEAR ON THE GRILL. I am the guy who gave you ladies advice on pleasing your man with two ROMANCE POSTS…



Did any of you get diamonds for Valentines Day???and 027
Did any of you make Moink Balls for your man???
If you answered “no” to both those questions, you have no one to blame but yourselves. I did my best for you.
But that is old business. Time for today’s post with an explanation of what I call “FauxGrilling”.


015It has just been too cold, windy and nasty around here to do any grilling. Unusual for Kansas, but I really can’t remember a day since Christmas when it was above 40 degrees. I did my mandatory, “I can still grill in the cold and snow” session just to prove I could. But it is just no fun.

So, I started “Faux Grilling”. It is pretty easy. I have madeMoink Balls, shrimp, pineapple wrapped in bacon (that’s a post for another day) and now Salmon skewers. So, I guess it is time I explained the process.


You need skewers. The flat kind work best so the do not roll. If you don’t have flat skewers, you can use 2 of the long023 “toothpick” style and create a flat type. In the photo on the right, I am showing the look that you want. I skewered the meat, and suspended the skewers between the sides of a small casserole dish. These were single round toothpick style, and my first efforts at “Faux” grilling. They worked… OK, but when I moved to flat skewers, I was able to turn them and grill top and bottom…
073Like this photo to the left. the blades of this skewer are flat, combined with the heads in the shape of bulls and shrimp, I am able to turn the bacon wrapped pineapple (that’s a post for another day), and get both sides “grilled”.

Once I have the meat positioned correctly, I just put them in the oven, set on broil and instead of direct heat grilling over coals, I am direct heat grilling under a heating element.

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But it works the same. Notice the char marks, similar to grill marks. You lose those beautiful grill marks, but the taste is as close as I can get and not get my fingers frostbit.

Til I move to a tropical Island (next week), as long as I live in Kansas in February, this is as close to grilling as I am going to get.

Taste and createBut before I leave you for the week, I want to share this quick, easy and great tasting recipe. This post is part of a cultural exchange program called TASTE AND CREATE! Once a month, Taste and Create pairs you with another blogger. You are asked to look over their blog and cook something from it. This month I was paired with Marthe from the Netherlands. Her blog,CULINARY DELIGHTS was great fun to look over. While she is native born Dutch, she does write in English, and very well. You would never guess this was her second language. Marthe makes lots of cupcakes and cookies; plays along with Tuesdays with Dorrie and Craving Ellie in My Belly. She started blogging about the same time I did. It was fun to get to know her.

Plus, I was reminded of my youth. 35 years ago, when I was in high school, I dated the foreign exchange student from the Netherlands. You can file this under too much information, but that Dutch girl was the first I ever… Well, you know the rest, better keep the details to myself. Suffice it to say, anything Dutch always makes me smile just a bit.

But, I digress. here’s Marthe’s recipe for


We went to our local farmer’s market and scored some seriously gorgeous veggies today and I had just bought this absolutely gorgeous piece of salmon at Costco and went in search of an easy but tasty recipe.  I found this recipe, Saumon Kiwi fromDenie Bernier and modified it only slightly for what I had on hand.  This wasSUPREME! Fresh pan seared Atlantic salmon is seasoned, then topped with a Kiwi lime reduction sauce.

Recipe is for 4 people. – Add one fillet per person for more servings and increase sauce components by 1/4 per extra serving.

3 kiwis, peeled and cut into slices
1/8 cup of water
1/8 cup tangerine juice
Zest and juice of one lime (I used lemon)
1 heaping tablespoon of honey
2 tablespoons butter, for sauce
3 tablespoons of butter + 1 tablespoon avocado oil
4 fillets of salmon (mine were skinless which made it so much easier)
Fresh ground Himalayan Pink salt and fresh cracked tri-color pepper, to taste
Savory Spice Shop Supreme Shallot Salt, to taste

  • Make sauce first by adding first 6 ingredients in a small saucier pan on a low to medium fire until it becomes almost the consistency of a thin honey – about 30 minutes.
  • Melt 3 tablespoons of butte and avocado oil in heavy pan.  I use my porcelain cast iron pan.
  • Sear salmon fillets in a hot pan.
  • Sprinkle with salt, pepper & Shallot Salt on the flesh side of the fish and place skin side down first for 2 minutes.
  • Turn fillets gently, sprinkle with seasoning again and sear flesh side for another 2 minutes.
  • Remove skin and place that side of fish down in the plate – the other side is a tempting golden color.
  • Top with sauce on individual plates.
Chipotle Shrimp and Pasta – Simple Saturday


Hi, Martha from Monday Munchies here filling in for girlichef here this week – we miss you girlichef, hurry back!

This is a recipe (actually more of a throw together process than a recipe) for a delicious but quick and easy meal – Chipotle shrimp and pasta …


Shrimp and pasta

Put a pound of shrimp in a gallon baggie. Add about 1/4 cup of Chipotle sauce (I used a bottled sauce), add a teaspoon of cornstarch. Mix well and let marinate anywhere from 15 minutes to several hours.


Put entire contents of baggie into a large frying pan, stir fry for 3-5 minutes. Add a can of Hunts diced tomatoes with garlic and olive oil, mix and simmer an additional 3-5 minutes. Add a pound of well drained pasta – mix, simmer for a couple minutes until nice and hot.

Fruit smoothies go wonderfully with this easy semi-spicy dish! – Enjoy!

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