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Basic Turkey on the Grill<\/b><\/font><\/a>
Grilling a turkey is one surefire way to eliminate turkey trauma—especially at Thanksgiving! It leaves your oven available for baking side dishes and dessert and is so easy that it practically cooks itself. No need to baste, wrap in cheesecloth or any other time-consuming techniques. Once you experience how easy it is, you’ll be grill-roasting a turkey every time you need to feed a crowd. <\/font><\/a><\/font><\/td><\/tr>
Cedar-Planked Summer Salmon with a Cool as a Cucumber Sauce<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Swordfish with Browned Butter and Sautéed Pecans<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Lettuce Wrap Your Fish<\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Tuna Teriyaki<\/b><\/font><\/a>
Mark Bittman’s variation of Chris Schlesinger’s signature tuna recipe. Mark says, “Chris’s dish is great as long as you can get spanking fresh, sushi-quality tuna, but home cooks may have a hard time finding it-or paying for it. My alternative recipe is less “pure” but works quite well with ordinary supermarket tuna, which is likely not fabulous enough to eat raw or very rare, but still good. You can use the grill (The Girls obviously prefer the grill!) or stovetop for the method, both with great success.”<\/font><\/a><\/font><\/td><\/tr>
Barbecued Cedar-Planked Salmon<\/b><\/font><\/a>
The Girls suggest you get your Omega-3s and a great dinner with the Northwest’s traditional Cedar-Planked Salmon tricked up with your favorite barbecue sauce. You can purchase cedar planks at almost any housewares or gourmet store or go to a local lumberyard and have them cut it for you, just remember to buy untreated cedar!<\/font><\/a><\/font><\/td><\/tr>
Salmon Filet <\/b><\/font><\/a><\/a><\/font><\/td><\/tr>
Cedar-Smoked Salmon<\/b><\/font><\/a>
Try this recipe with center-cut pieces of wild salmon. If wild salmon is not available, farm-raised salmon will work as well. Ask your fish monger to stock the wild salmon – it may be a little more expensive, but it is worth every penny.<\/font><\/a><\/font><\/td><\/tr>
Grilled Grouper Smothered with Reuben’s Sauce Vera Cruz<\/b><\/font><\/a>
This may or may not be a traditional sauce Vera Cruz. But this is the sauce that Elizabeth was served on top of fresh grouper. Interestingly enough, it reminds Elizabeth of a sauce her mother used to make (minus the olives) to top pork chops—Mexican or Southern, it is delicious!<\/font><\/a><\/font><\/td><\/tr>
Cedar-Planked Barbecue Salmon<\/b><\/font><\/a><\/a><\/font><\/td><\/tr><\/table>');