You can adjust this recipe to accommodate any size salmon fillet. You can also prepare the topping and place on individual salmon fillets lined up on the plank as desired. One Cedar Plank – soaked in water for at least 2 to 6 hours; place a heavy object on the plank to keep in submerged [...]
This recipe has been one of the most asked for dishes at Crew Jamais d’ la Vie’s tailgating spot over the years. “…they like the pork, they dig the brisket, and savor the smothered potatoes…but they all LOVE de Maque Choux!” Here is a little history about where I learned how to cook Maque Choux. [...]
Ingredients: 1 large (1½ to 1¾ pounds) fillet of salmon, skin on 1½ teaspoons coarse sea salt 2 teaspoons dried dill weed 2–3 tablespoons brown sugar Instructions To prevent the salmon fillet from curling up on the grill, score the skin of the salmon by making three diagonal cuts across the back one way and [...]
Shrimp etouffee recipe includes green onions, bell pepper, shrimp celery, tabasco, and rice. As Randy talked about on the show today, onions, peppers and celery are the holy trinity of Cajun cooking. You can spice it up with red pepper, or tabasco, or whatever your favorite spicy condiment is! Happy FAT Tuesday! Enjoy. Cook Time: [...]
Cajun Jambalaya is one of Randy’s favorite dishes. Like all cooking, you could put a lot of different ingredients, meats, and spices to make it unique to you. The recipe below is a good place to begin a basic Jambalaya dish. This recipe is delicious, as it is. However, don’t be afraid to experiment to [...]
Big thanks to our friend, Rob Russell, Ace of Hearts, Barbecue Specialties LLC. Their slogan is “Where delicious BBQ meets dependable outdoor cooking”. This recipe is from his close friend Danny Skiff from Dallas, Texas. Rob said, “I have not tried it yet, but he swears by it, can’t wait!!!” Ingredients: 2-4lbs. Pacific Salmon Fillets, skinless [...]
