1 1/2 pounds salmon with skin on

1/4 cup brown sugar

1/4 cup olive oil

1/4 cup soy sauce

1/4 cup lemon juice

1 teaspoon freshly ground black pepper

3 cloves garlic, minced

1/2 teaspoon kosher salt

Parsley, chopped for garnish

Lemon wedges

1. Combine all marinade ingredients in a small bowl.  Place the salmon in a large zip-tight bag or shallow glass baking dish and add the marinade, turning to coat the fish entirely.  Seal tightly or cover with plastic wrap and marinate in the refrigerator for 1-3 hours.

2. Preheat grill to medium-high heat.  Take a large piece of heavy-duty aluminum foil and remove the salmon from the marinade, laying it skin side down in the center of the piece of foil.  Fold the long sides up and then over themselves, repeating with the short sides, to create a sealed packet containing the salmon.

3. Transfer the foil-wrapped salmon to the hot grill over indirect heat not directly over the flames and close the grill lid. Cook 8-10 minutes until almost entirely cooked through. 

4. Brush the grill grates directly over the flames with a little oil, then carefully open the foil packet and using one of the long edges of the foil, and flip the salmon directly onto the grill grates over direct heat to char the top.

5. Grill just until cooked through 165 degrees, and grill marks appear (1-2 minutes) being careful not to overcook, the use two large spatulas to remove the salmon from the grill.

6. Transfer to a serving platter and garnish with chopped parsley and lemon wedges before serving.

Recipe: House of Nash Eats

8 oz Penne pasta

4 slices bacon coarsely chopped

crawfish tails

12 stems asparagus rough ends removed and cut in bite size pieces

6 cloves garlic minced

4C fresh baby spinach

1/2C dry white wine

1 1/4C heavy cream

4 tsp Cajun spice

1C grated Parmesan

1. Cook pasta according to box instructions and drain well.

2. In large skillet over medium heat add bacon pieces. Cook for 8 minutes. Add asparagus and cook for 8 minutes. Reduce heat and add garlic and cook for 1 minute. Add spinach and craw-fish. Cook just until slightly wilted. Remove to plate.

3. Using same skillet pour in wine scraping bottom to remove browned bacon bits. Add cream, Cajun spice and simmer to desired thickness stirring frequently. 

4. Remove from heat and slowly add Parmesan cheese and stir until melted and smooth. Add bacon/asparagus mixture and drained rigatoni. Serve immediately.

6 oz thin spaghetti, cooked in chicken broth till Aldente.

*Reserve 1 C of the chicken broth for sauce.

1 lb shrimp, leave shell on. 

Sauce

2 tbsp butter, divided

4 garlic cloves, minced

1/4 C white wine

2 tbsp capers

juice of 1/2 lemon

Cracked pepper, to taste

1.Melt 1 Tablespoon butter in a skillet over medium-high heat then add garlic and saute until golden brown.

2. Add wine then simmer until reduced by half.

3. Add chicken broth, lemon juice, shrimp & capers. Bring to a boil, shrimp should be slightly pinkish white. Take shrimp out and sit aside.

4. Turn heat up to high and simmer until sauce is reduced by half.

4. Add remaining Tablespoon butter then taste and add salt if necessary.Remove skillet from heat then add cooked pasta, shrimp and stir to combine.

5. Let sit for 3-4 minutes to let sauce adhere to pasta - it will thicken up as the pasta cools. Serve with fresh chopped herbs and a crack of black pepper for garnish, if desired.

1 lb catfish fillets

1 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 tsp parsley flakes

1 tsp red pepper

1 tsp salt

1/2 tsp oregano

1/2 tsp thyme

butter or oil for cooking

NOTES: You MUST use butter or oil; margarine will not work.

A large cast-iron skillet works best for this, but any large non-stick skillet will work. This recipe will work with nearly any type of boneless fish fillets, but catfish seems to be one of the tastiest.

This recipe produces a LOT of smoke, so make sure you have a good vent above your stove or open some doors and/or windows.

1. Mix all dry ingredients together. Coat fillets evenly with mixture. Heat small amount of butter or oil in skillet until hot.

2. Place fillets in skillet. Cook 3-5 minutes on each side. Change butter or oil if it gets too black.

* Adapted from Nina's New Orleans Kitchen

1 pd large shrimp, heads left on

1/4 C onion

2 C broccolli

4 oz mushrooms

1 1/2 sticks I Can't Believe It's Not Butter

3 tbsp minced garlic

1/4 C Worcestershire Sauce

1 tbsp Tony Chachere’s Creole Seasoning

lemon, juice of

1. Boil broccoli in chicken broth till slightly tender. Strain and put back in skillet.

2. On medium to high heat, in the same skillet, melt the butter, then add garlic and the remaining ingredients. Place shrimp in the sauce. 

3. Stir the butter to coat the shrimp. DO NOT OVER COOK SHRIMP. Cook on one side 3 minutes and flip for another 2 to 3 minutes. 

4. You will notice that when the shrimp turn pink, the shrimp meat will slightly separate from the top of the shell, then it’s done.

1 lb shrimp. raw

2 tsp olive oil, seperated

1/2 tsp salt

1/2 tsp red pepper

1 bunch asparagus, trimmed & chopped

1 zucchini, sliced

1 tsp garlic, minced

1 tsp ginger

1/2 tsp salt 

1/3 C mushrooms

2 tbsp soy sauce, low sodium

2 tbsp lemon juice 

1. Heat 1 tsp olive oil in a skillet. Saute shrimp. Sprinkle 1/2 tsp salt & 1/2 tsp red pepper & saute shrimp, don't over cook. Remove shrimp from the pan.

2. Heat 1 tsp olive oil. Add minced garlic, asparagus, & zucchini to skillet. Saute till desired tenderness. Season with 1 tsp ginger & 1/2 tsp salt.

3. Add Shrimp &mushrooms to skillet. Top with 2 tbsp soy sauce & 2 tbsp lemon juice.

4. Serve with rice.

2 tbsp butter

6 cloves garlic, finely diced

1 pd shrimp (or prawns), tails on

1/4 C onion, diced

1 C white wine 

5 oz  jarred sun dried tomato strips 

2 3/4 cups half and half 

Salt and pepper, to taste

3 C baby spinach leaves, washed

1 C fresh grated Parmesan cheese

2 tsp dried Italian herbs

2 tsp Tony Chachere's Creole seasoning

1 tbsp fresh parsley, chopped

8 oz thin spaghetti

1. Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.

2. Fry the onion in the butter remaining in the skillet. Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan. Add the sun dried tomatoes and fry for 1-2 minutes to release their flavors.

3. Reduce heat to low-medium heat, add the half and half and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

4. Add in the spinach leaves and allow to wilt in the sauce, and add in the Parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. 

5. Add the shrimp back into the pan; sprinkle with the herbs and parsley, and stir through. Serve over pasta.

1 lb shrimp, leave tails on

8 oz thin spaghetti, cooked in chicken broth till Aldente

1 tbsp olive oil

2 tbsp garlic, minced

3 tbsp Sambal Oelek, chili garlic paste

28 oz fire roasted tomatoes

2 C chicken broth

1 tsp salt

1 tsp garlic salt

1 tsp crushed red pepper

1 1/2 tsp dried oregano

1/2 tsp pepper

1. Saute garlic in olive oil for 1 minute. Add chili garlic paste, tomatoes, broth, & seasonings. Bring to a boil.

2. Reduce heat to simmer and cook down for about 15 minutes. Add noodles and cook till sauce thickens.

3. Add shrimp to pot. Cook for 2-3 minutes till shrimp is light pink.

* I add more crushed red pepper. We like it extra spicy.

4 oz low-fat cream cheese, soften

10 oz tuna, canned, drained, flaked

1⁄4 C onion, finely chopped

1⁄4 C celery finely chopped

8 slices whole wheat bread

4 slices low-fat cheese

2 tbsp butter, softened

1. Combine first 4 ingredients. Fill bread slices with tuna salad and Singles to make 6 sandwiches.

2. Spread outsides of sandwiches with butter. Cook in skillet on medium heat 3 minute on each side or until golden brown on both sides.