Quoting Ruth Haffly to Dave Drum <=-

It has been hot (low 90s) with humidity almost as high the past
week or so; I've not been running the oven. A few months ago
I'd made some spinach and ricotta stuffed shells, put them in
toaster oven size disposable pans with sauce and meat balls.
Last night I heated one of those for our supper. Tonight may be
Italian sausages with pepper and onions on the grill.

I consider it hot when it hits 80! And it was at least that hot for
about 10 days in a row (until today). I too stopped using the oven
and relied on the breadmaker, the toaster oven and the grill. I
also switched from soups to salads for my vegetable dishes (and
have been saving and freezing all my smokey, grilled meat bones for
a cooler day).

Starting a thread on things to do with mayo ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Salmon with Mustard-Yogurt Sauce
Categories: Salmon, Chilies, Grill, Condiments, Sauces
Yield: 4 Servings

1/2 tb Lemon juice
1/2 ts Salt
1/8 ts Cayenne
1 tb Vegetable oil
1 Shallot; finely minced
1/2 tb Dijon mustard
125 ml Yogurt
2 tb Mayonnaise
1/2 tb Lemon juice
1 tb Dill
Salt and pepper
4 x 150 g salmon steaks
1 ts Salt
1 tb Lemon juice

Stir together 1/2 tablespoons lemon juice, salt, cayenne, and oil
in a small bowl.

In another bowl, stir till well-combined: shallot, mustard,
yogurt, mayonnaise, additional 1/2 tablespoons lemon juice, dill,
salt and pepper. Cover and store in refrigerator.

Rinse the fish under cold water and dry with paper towels. Cover
and keep in refrigerator until ready to cook. When ready, rub salt
and 1 tablespoon lemon juice into both sides of steaks. Let them
sit for about 10 minutes. Dry the fish with paper towels. Stir the
oil mixture and spread on fish. Grill till done, about 10 minutes,
turning once.

Recipe by: Kaye Sykes

MMMMM



Cheers

Jim


... The complete list of edible fish is not "salmon, tuna."

___ Blue Wave/QWK v2.20
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* Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)

Hi Jim,

It has been hot (low 90s) with humidity almost as high the past
week or so; I've not been running the oven. A few months ago
I'd made some spinach and ricotta stuffed shells, put them in
toaster oven size disposable pans with sauce and meat balls.
Last night I heated one of those for our supper. Tonight may be
Italian sausages with pepper and onions on the grill.

I consider it hot when it hits 80! And it was at least that hot for

Around 85 it starts getting hot aroound here. Add the humidity in and
the heat index musually makes it feel hotter. Today is an anomoly; we're
in the low 70s as a cold front is coming thru with rain. Tomorrow will
be back into the 80s.

about 10 days in a row (until today). I too stopped using the oven
and relied on the breadmaker, the toaster oven and the grill. I
also switched from soups to salads for my vegetable dishes (and

Steve is making sourdough bread today as it is cool enough to run the
oven. The air conditioner is getting a break today too. (G)

have been saving and freezing all my smokey, grilled meat bones for
a cooler day).

Sounds like a good idea. A cooler day will probably get here some time
in late September or early October.

Starting a thread on things to do with mayo ...

Title: Grilled Salmon with Mustard-Yogurt Sauce
Categories: Salmon, Chilies, Grill, Condiments, Sauces
Yield: 4 Servings

Something different; I've heard of honey mustard sauces (tried some,
don't like them) but not yogurt mustard.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... 90% of being smart is knowing what you're dumb at.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Ruth Haffly to Jim Weller <=-

about 10 days in a row (until today). I too stopped using the oven
and relied on the breadmaker, the toaster oven and the grill. I
also switched from soups to salads

Steve is making sourdough bread today as it is cool enough to run the oven. The air conditioner is getting a break today too. (G)

Running an oven and AC concurrently sounds like an expensive
proposition!

A cooler day will probably get here some time in late September

or early October.

We are currently having daytime highs around 70-75 and nighttime
temps as low as 57 (which is seasonally normal) so i am once again
baking, bread, doing roasts and making soups, stews and chili.

I've heard of honey mustard sauces (tried some,
don't like them)

Most have too much honey; I adjust to taste.

Last one:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bay of Fundy Salmon with Black Bean Sauce
Categories: Canadian, Chinese, Salmon, Sauces
Yield: 4 Servings

4 Salmon steaks or fillets
Mayonnaise to brush on fish
SAUCE:
1 bn Scallions
2 tb Olive oil with lemon essence
1/4 c Sake
Commercial Black Bean
- and Garlic sauce
Fresh lemon juice

Brush salmon with a prepared mayonnaise (this holds in moisture).
Bake, broil or grill salmon until just a thin opalescent strip
remains in centre of fish. Meanwhile, prepare sauce: Saute 1
bunch scallions, thinly sliced, in olive oil and a squeeze of
lemon (President's Choice Olive Oil With Lemon Essence may be
used) for 30 seconds. Add Sake and flambe, or simmer for 2
minutes. Add one bottle of President's Choice Memories of Hong
Kong Spicy Black Bean and Garlic Sauce (or substitute black bean
sauce), and simmer for 2 more minutes. Adjust taste with fresh
lemon juice, if desired. Pour sauce over salmon before serving.
Accompany with cooked rice or rice/vegetable mixture.

MMMMM

Of course we're not going to be able to buy wild caught Atlantic
salmon these days, just farmed or Pacific.



Cheers

Jim


... Aioli -- really... who are you impressing? it's flavoured mayo.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)

Hi Jim,

about 10 days in a row (until today). I too stopped using the oven
and relied on the breadmaker, the toaster oven and the grill. I
also switched from soups to salads

Steve is making sourdough bread today as it is cool enough to run the oven. The air conditioner is getting a break today too. (G)

Running an oven and AC concurrently sounds like an expensive
proposition!

That's why I try not to use the oven much in the summer. We'll buy more
bread in the summer but I'll go back to making it more often in another
6 weeks or so.

A cooler day will probably get here some time in late September

or early October.

We are currently having daytime highs around 70-75 and nighttime
temps as low as 57 (which is seasonally normal) so i am once again
baking, bread, doing roasts and making soups, stews and chili.

Nice, we're in the upper 80s (a few low 90s) during the day and upper
60s/low 70s at night for the next 10 days (according to Weather
Underground). I'd rather have your temps; we have higher humidities that
make it feel a lot warmer.

I've heard of honey mustard sauces (tried some,
don't like them)

Most have too much honey; I adjust to taste.

I'll go with an alternative.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Move along, folks...nothing to see...just an off-topic message.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)