Culinary Cuts

This cod recipe is great for budgets, try it out!

• 1 1/2 pounds cod
• 1 cup salsa
• 1 cup shredded sharp Cheddar cheese
• 1/2 cup coarsely crushed corn chips
• 1 avocado - peeled, pitted and sliced
• 1/4 cup sour cream

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8×12 inch baking dish.
2. Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
3. Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.

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Everyone at CulinaryPrep hopes you have a safe and wonderful Holiday.  Enjoy the day!  Here is my menu, what’s on yours?

The Holiday Menu
Brie with Red Bell Pepper & Chili Jam

Tumbled and Glazed Turkey with Savory Herb Gravy
Mashed Yukon Mashers and Garlic Butter
Rolls and Butter
Peas
Apple and Cranberry Sauce

Apple and Cranberry “Dump” Cake
Pumpkin Pie with homemade crust

~CulinaryPrep Team

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Seafood is great on the grill, and provides an alternative heavier meats. Tired of steak and chicken BBQ? Seafood is the perfect new option. Grilled seafood with a salad for a light summer dinner.

Lemon Halibut

Seafood with lemon is nothing earth shattering, but when you grill it, the flavors move a bit rightway
8 halibut fillets
1/4 cup fresh lemon juice
3/4 cup chicken broth
1 tablespoon cornstarch
1 tablespoon minced fresh parsley
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon dried rosemary - crushed

1. Stir the lemon juice, chicken broth, and cornstarch in a skillet.  Bring to a boil and stir for a minute.

2. Turn the heat off & mix in the remaining stuff. The sauce should stay warm to put over the fish.

3. Cooking the fish is easy but you need to rub the grilling rack with oil to prevent sticking. Grill the fish fillets for about 5/6 minutes on each side or until the fish flakes with a fork.
Salmon Steaks PanAsian Style

For seafood with an PanAsian twist, try this straightforward recipe for the grill.
4 salmon steaks
1/4 cup soy sauce
1 teaspoon sesame oil
2 teaspoons lemon juice
2 tablespoons brown sugar
2 teaspoons garlic, minced
1/4 teaspoon salt

1. Combine all the marinade ingredients and add the salmon. Allow to marinate for 20 minutes.

2. Grill the salmon until it flakes easily. Brush the salmon with the sauce while cooking. It shouldn’t take that long about five minutes per side.

Spicy BBQ Shrimp

For seafood with a bit of bite, these spicy shrimp on the grill will fit the bill. Takes a bit more effort, but it’s worth it.
2 1/2 pounds fresh shrimp - no really fresh, not frozen
6 tablespoons light rum
2 tablespoons lime juice
2 tablespoon cider vinegar
2 tablespoons vegetable oil
4 cloves of garlic, minced
1 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 cup brown sugar

1. clean the shrimp - leave the tails on.

2. Combine 4 tablespoons of the rum with the lime juice, oil, garlic, red pepper flakes, and salt.

3. Stir in the shrimp and allow to marinate for 30-40 minutes.
In parallel, stir together the remaining rum, cider vinegar, and brown sugar in another bowl.

4. Put shrimp on skewers

5. Grill over medium heat for 3 minutes on each side - Brushing the brown sugar glaze all along.

All 3 of these recipes are beginner friendly, as long you cook it right - not too long team.  It doesn’t take much to grill seafood, but it will certainly be a good diversion from the standard barbecue fare.

Just some ideas for better taste from CulinaryPrep

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Much of the work which has been done on this blog has been part of an ongoing effort to better understand how products and brands can benefit from social media.  Social media was included into the marketing mix at launch, which has produced some fun results and continues to help grow the community of CulinaryPrep users, PrepHeads - not our word, but a customers.   Based on the efforts here, other marketing gigs and the lessons learned, I recently published eBook with a friend which focuses on the lessons learned here and with the launch of CulinaryPrep.  The team put together a integrated approach to the launch and the brand which generated some great media, some directly related to this blog - specifically the appearance in Inc. magazine. Here is some of the social media activity around CulinaryPrep, which helped solidify some of our ideas around brands in the marketplace:

• InventorSpot
• BBQ Teams are using it
• PR Week - You have to sign in :(  — but you get a preview.
• Slashfood
• Pointed Magazine
• Drugstore.com
• Twitter
• Silent Movie on YouTube

A google search now brings up over 10,000 things for CulinaryPrep, when we started this journey it was under 500 and basically folks who use it as a tag or the phrase “culinary prep”.  So thanks to all our customers, readers and randoms for continuing to spread the word on CulinaryPrep.  Thanks for keeping the conversation going, don’t forget to tumble your food and enjoy the taste!

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Recently I had the opportunity to go tailgate at a Georgia Dawgs game with a friend of mine.  Prior to the event he definitely warned me that this probably isn’t like Big Ten tailgating and definitely not MAC 10, which is where Central Michigan University was from.  The campus was full of generators, BBQ and tents - the campus, not the parking lot.

Tailgating at UGA was one of the more unique experiences - packed to the gills and creative outdoor cooking everywhere.  As you get ready to BBQ for your football game, here is a BBQ sauce recipe which works for everyday grilling too.

INGREDIENTS

• 2 cups ketchup
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1/2 teaspoon hot pepper sauce
• 1 lemon, juiced
• 1 small onion, finely chopped
• 1 teaspoon garlic powder

DIRECTIONS

• In a small bowl combine ketchup, brown sugar, Worcestershire sauce, soy sauce, hot sauce and lemon juice. Add the finely chopped onion, season with garlic powder, salt and pepper. Mix well.
• Apply to meat around 5 minutes before you remove meat from the barbecue.

Take a look at this presentation and find out how CulinaryPrep can improve your culinary experience for meats and vegetables with better taste and health.

Buy One Now!

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