What time are we eatin'? LOL.Salmon paired with steak seasoning is really good.
Twice baked potatoes is really good as well.
just let on with what I'm having for dinner today...
Oh I'm actually not cooking, my dad is (although I "can" cook and have done it or at least helped), but there's much pleasure out of this kind of meal that I decided to share what I'm eating today.What time are we eatin'? LOL.
How do you cook the salmon and what kind of steak seasoning? Sounds good. Your on the ball. I haven't even thought about dinner yet. My my.
Oh thank you. Sounds like your dad's seasoning would be good on anything and it doesn't have added stuff like a prepared store bought seasoning. Thanks bunches, I will try it.Oh I'm actually not cooking, my dad is (although I "can" cook and have done it or at least helped), but there's much pleasure out of this kind of meal that I decided to share what I'm eating today.
It will be done on the iron skillet and the steak seasoning is a mix he does that he's shared online before so everyone's free to try it...
2 tsp salt, 1 tsp ground black pepper, 1 tsp celery salt, 1 tsp garlic salt, 1 tsp onion salt, 1 tsp ground coriander, a few scant drops of soy sauce. Mix all the salts and spices on a plate. Be careful with the soy sauce–too much and the mixture will clump up and won’t go through a salt shaker. Pour this mixture into a salt shaker. Sprinkle liberally over steaks and chops, or in ground sirloin for chopped steaks and gravy.
This seasoning is really good, and when he made salmon for the first time this way, although I already like this fish as it's one of my favorite types, it really spiced up a food I already held a liking to. It's really good.
I always see on the cooking shows them toasting the buns and say I'm going to do that. Always in a hurry and skip a step but it would make a big difference. Also the mayo thing...Yum.You'd be amazed what you can do if you check out some professional chef stuff like Gordon Ramsay, his style when it comes to fresh herbs and things.. even how he grills burgers..
And remove all his "weird" ingredients.. and over doing of things and apply a Southern touch instead.
Things actually turn out great. For example, mayo on a burger.. lightly toasted.. on BOTH sides of the bun. I used to make my burgers with just a little mayo on one side. That one tip from Gordon really improved the flavor profile, for example.
The fresh herbs thing he talks about. It makes a world of difference. Fresh rosemary from your own garden is leagues better than from the super market.. I mention Rosemary, because it's one of the stronger ones.. but others work the same. It starts to lose it's potency as soon as it's broken off.. the fresher, always the better.
For his local restaurants, he stops by nurseries that work with him for 100% brand new herbs he takes in every morning.