Add the figs (or, whatever dried fruit you used) back in along with the chicken and stir around just a few moments to heat the figs and reheat the chicken.
On plate money shot!
“Forkin’ the Fica”
An orgy of flavor in your mouth…
Was going to do a scallop dish today, but my local seafood shop was out of the local stuff, so I got some frozen grocery scallops harvested in China (not China, Maine, either).
They kinda smelled neutral (which is good), but it’s hard to tell when their frozen.
After cooked, they had the nastiest taste-- and I just took a nibble because they smelled odd.
Chucked them. “When in doubt, throw it out” is the rule in my kitchen 
Sorry 'bout that
please sticky this!
I have not really taken a look at many threads in this forum…“Boy whatta mistake…I’ve been missing out on a lot!”
SteelyD - ever think about doing this for a living??? Come back down to NJ and we’ll start small…you have some friggin’ talent!
All kidding aside, it’s nice to see how other’s eat…you have some KooL recipes I’m gonna try.
My wife has a degree in holistic nutrition so I kinda count on her for my nutrition advice BUT we don not like the same foods…she says she eats to live & that I live to eat!!! I’m a mutt with Italian, Romanian, Armenian, Greek in me. I love foods from all my ethnic backgrounds and my Mom was a great cook and a caterer in NYC. I sure do miss her and her cooking and the smells/aromas that permeated the apartment so that your clothes smelled like the foods she was cooking(my pals would make fun of me saying dinner walked in 2 mins ahead of me if I was upwind).
I’m gonna keep checking this thread out…thanks for turning me on to it!
SteelyD should become a food writer.
Dude, you’ll be good; submit some stuff to mags!
Goddamn this makes me hungry. You are excellent.
I’m glad y’alls are digging the dishes!
THANKS!
Tonight…
Grilled Ginger-Dill-Mustard Salmon, Grilled Lemon-Pepper Shrimp, and “Old Bay” Corn
You’ll need:
Salmon fillet (I used a 1-pounder)
Shrimp (fresh, frozen, or pre-cooked-- I used locally bought, pre-cooked 50 cnt. shrimp)
Quality Dill Mustard or Ginger Mustard
Dill
Ginger
Garlic
Corn/Onions/Red Pepper
Lemon-Pepper Seasoning
Old Bay Seasoning (or, similar)
EV Olive Oil
Here’s the ingredients (got ahead of m’self)…
Here’s a close up of the mustard.
I use a local Maine brand called “Raye’s”. Best mustard brand I’ve ever had. This flavor is great with fish, especially fatty ‘pink’ fishes like salmon and trout (salmonids).
They make a great ginger mustard which I’ve done the almost exact same recipe with (and a couple others).
Get the corn in the steamer!
This is just 1 cup of corn, some frozen chopped onion, and a half of a red bell pepper cut up.
Steam.
SteelyD will you marry me?
man I wish they would sticky this thread already. That or you just have to post every other day. Pinky swear
So, here’s the star of show… Fresh Atlantic Salmon!!! (cheers)!
Lightly rubbed with EVOO (and some underneath, too, so he don’t stick to the foil… but that’s not foolproof as you will see later…)
LIGHTLY sprinkle with some ground ginger.
LIGHTLY sprinkle with some dried or fresh chopped dill.
These are both dominant spices, so tread lightly. The mustard already has dill in it, but I like it a little ‘dilly’. Still, in the proportions shown, it’s still pretty subtle.
(Pic didn’t load in that last one)
Make an aluminum foil ‘boat’ if you’re grilling and broiling. You can just as well use an grill-safe or oven-safe broil plate or whatever.
I double up the foil high around the fish, then lightly place another sheet on top. That way I can keep the fish covered for better cooking, check it easily, and not schmear the mustard all over.
Yes, ‘schmear’.
Even if you’re careful, you might schmudge it a schmidgeon.
It was getting late when I was grilling this up, so it was a little dark for ‘grill photography’, but, this illustrates how crappy my grill is (oh, the irony).
It’s at least 10 years old and was cheap to begin with. The flame and heat is uneven, so it has hot and cold spots.
But, alas, I survive.
Food on grill. You can see fishy ‘peeking’ out on the right.
So, about 8-10 minutes later, I checks the fish.
Almost done. Some people might have taken it off right there. I put it back on for about 2 more minutes, which is a lifetime on the grill.
The shrimp, since they were bought fresh, ‘pre-steamed’ and refridgerated, they really just needed to be warmed up. I could have taken them out of the bag, rinsed, and served if I wanted. So, they were done (juices were boiling).