This thread is making me hungry. I’m gonna have to fill the propane tank and fire up the grill later. Thanks for the recipes and keep em coming!
You make brussel sprouts sound good, and I can’t stand them! I may try them on the grill though, the pics are mouth-watering.
Can’t wait for more…
Glad you’se are enjoying!
Here’s an easy one. Popeye approved.
Grilled Sausage over Spinach:
Ingredients are simple:
- Thick Italian Sausage (giggles under breath)
- Fresh chopped (or any style frozen) spinach
- Olive Oil (EXTRA VIRGIN!)
- Garlic powder
- Coarse Crushed Red Pepper
- Black Pepper
- Pecorino Romano or Parmesan Cheese
Fire up the Grill!
Start steaming the spinach.
cough! cough! IGNORE THAT PASTA in the background!! (That’s for the kid’s “Annie’s Pasta” (blech!)
Here’s an ingredient’s shot.
Just as a quick side note, I normally steam a few garlic cloves whole with the spinach.
(Note gratuitous shot of “Biotest Grow! Whey Protein” in background)
Hey! Why am I still Level 0 anyway? 
On the grill. Brown these puppies up. Some folks par-boil them first. I prefer to grill them hot and fast. Don’t poke holes in them-- the casing keeps the juices inside.
When they’re getting pretty brown, check a few that they’re done inside. If you’re grill is shit like mine you have to keep moving them around. Because of hot spots, some will cook faster than others. Moving them means opening the grill which means losing heat from the grill.
Here’s the “Sausage Plate”. (There’s a joke in there somewhere…)
John’s got a sausage
Yeh man
John’s got a sausage
Yeh man
John’s got a sausage
that’ll make you fart.
John’s got a sausage
that’ll break your heart.
Make you fart
And break your heart
Don’t bend over if you are smart.
He took a little walk
to the weenie stand.
John’s got a sausage
Yeh man
Extra sausage for anyone who can tell me what that’s from 
Spinach should be done.
Put some in a bowl (however much you like)-- this looks like about a 1.5 cup cooked.
Shake on some garlic powder, red pepper, and black pepper to taste. You can use salt if you want, but the sausage adds a lot of salt (the cheese is salty, too)-- I don’t use extra salt in my cooking, truthfully.
Drizzle 1 TBL EVOO over it. Lick the spoon--
Sprinkle on 1 TBL of the grated cheese.
Or, however much you like-- just be careful if you’re watching calories (same with the olive oil).
Cut up a sausage or two and stir it in!!
THAT’S IT!! SOOOOO GOOOD!!
You can use hot or sweet Italian sausage. I love hot food-- Mo’ Hotta’ Mo’ Bettah as far as I’m concerned.
Enjoy!
Sausage and eggs for breakfast the next day… and lunch…
Incidentally, the final dish as shown has the following nutrition (since “Nutrition” is in the forum title…)
Food, Cal/Srv, Fat(g), Carb(g), Prot(g)
Pecorino Romano (1T = 1srv), 20, 2, 0, 1
Olive oil (1 T), 119, 14, 0, 0
Italian sausage (2 link=2oz=1srv), 181, 14, 1, 11
Spinach, raw (2 cup),60, 0, 6, 4
Total Cals: 380 (470)
Fat: 30g (44g)
Carb: 1g (2g)
Prot: 16g (27g)
(x)= If you add another sausage (guilty!)
jesus dude, you are one good cook (conceivably, lol)
Oh, it’s in my blood man! All the Garlic and Olive Oil keeps the black flies and mosquitos away!
What’s up w/ the Bruins avatar? LOL! I’m in Bruins country, but I’m a Flyers guy (shhhhh!)
[quote]SteelyD wrote:
Tonight: Grilled Pesto Salmon w/Kalamatas a la DiMeo
Started w/1.5 pound fillet of Fresh Atlantic Salmon.
You’ll need Extra Virgin Olive Oil and Pesto. I usually make my own, but went for ease tonight. Funny, in Maine (not know n for cuisine), the Pesto is in the “Ethnic” section. In Jersey, we called it “food”.
[/quote]
Ok so you spend a huge post telling us how great you are in the kitchen and then give us a recipe using pesto from a jar? LAME…
First off, Sorry you’re in Maine…hahaha…just kidding, i grew up in canada, very close to maine, used to make trips over all the time…ahhhhhh…not much to do there…
Second, that salmon looks deadly, as does everything else.
[quote]SteelyD wrote:
Oh, it’s in my blood man! All the Garlic and Olive Oil keeps the black flies and mosquitos away!
What’s up w/ the Bruins avatar? LOL! I’m in Bruins country, but I’m a Flyers guy (shhhhh!)[/quote]
glutton for good food and boring, tedious, consistently mediocre hockey haha 
That salmon recipe was outrageous. I made it last night for the wife and the pesto/cheese/olives combo was incredible. Grazie.
Question about Salmon. What is the difference between cooking it with the skin on or removing the skin first?
I’ve finally started to mess around with cooking and I tried pan frying some Salmon this weekend. It turned out really good but removing the skin first was a pain in the ass (mainly because I didn’t have a good knife but I can fix that). I was thinking I’d try cooking it with the skin on next time.
[quote]BiscuitChief wrote:
Question about Salmon. What is the difference between cooking it with the skin on or removing the skin first?[/quote]
I’ve never skinned a salmon. The two classic ways to cook it are as fillet (like what I did), or ‘steak’, which is a cross section cut (like chopping in half).
The skin provides a surface that the meat cooks on and literally broils in the fat. As prepared above, the skin actually gets crispy, like chicken skin, and I eat everything.
When you put your fork into the piece, the meat usually just pulls off the skin anyway, so you don’t have to eat it-- really just preference.
For example, I buy pre-smoked salmon fillets a lot (black pepper style, cajun style, etc.). It’s a 4oz smoked fillet. When I take it out of the package, the skin is still attached, and the meat pulls right off-- I don’t eat that skin.
I’d say cook with skin, fillet or steak, to get all the fat and oil (“Natural Flameout”), plus it’s easier.
Thanks for the info. I’ll load up on some fish and give it another go this weekend.