Reviews from CL's Annual 2002

[bijoux22]

I know that these are last years reviews but I did a search and didn't find much on a few of them - hmmm....that should have forwarned me about the mushrooms.

Wasabi Mashed Potatoes 3/01
We all really liked them, they had a nice little zip to them.
I did have to make a few changes because of poor planning, instead of low fat yogurt I used low fat sour cream, and I had the wet wasabi (already mixed) not the dried, both minor substitutions.

Portobello "Steak" Burgers 3/01
YUK!!! It was like taking a tablespoon of vinegar with a bite of mushroom. You know that cough you get when you take in too much vinegar well this could have made you choke! The worst part was that I gave my Mother some of the marinated mushrooms to take home for my Parents to have for dinner. I tried to call them to warn them, but they dined before we did and beat us to the garbage disposal! We didn't serve them on buns, but I can't imagine that it would make much difference.

Spice Crusted Shrimp with Remoulade sauce 9/01
Delicious-I have made this 3 times and given the recipe out many more.

Bourbon Glazed Salmon 9/01
We had this for dinner 2 nights ago and I can't wait to have it again, very easy and very, very tasty.

Curried Crab Cakes 12/01
We really liked these, but I felt that they needed some kind of sauce, maybe even the remoulade sauce from the spicy shrimp (maybe I am just addicted to it, though) or some other sauce - they just seem to be missing something

Cheryl

[Varaile]

Thanks for the reviews!

I'm sorry you didn't like the Portabella Steak Burgers! After I made them the first time DH requested them again! :eek: I inadvertently marinated them waaaay to long, but even then they turned out OK. I was told to grill them cup side up to the juices remain in the mushroom, but I found that made for one very runny burger. Now I start cup side up and turn it over for the last half of cooking.

Bummer they didn't work for you!

[bijoux22]

Varaile,
Maybe I did something wrong. The recipe was 1 cup of balsamic vinegar, 2 TB olive oil and 2t of dried basil (I think that was all). The directions then said, marinate for 24 hours and broil or grill. Does this sound familiar to you. I thought 24 hours seemed like a long time, and 1 cup of balsamic vinegar was a bit much - but I followed the recipe exactly. Please let me know, I do love mushrooms!

Cheryl

[BlueMoose]

I don't know about the CL recipe, but I have a recipe that uses 1/4 c balsamic vinegar, 2T olive oil, 1 t each dried basil and oregano, and 1 T minced garlic. You marinate the mushrooms for 15-30 minutes, then I just grill them on my faux-Foreman grill. They're really good!:D

[RD chef]

Can someone please post the Bourbon Salmon recipe? I've been reading about this on other posts and would love to try this recipe. Thanks!

[Wendy w]

Originally posted by BlueMoose
I don't know about the CL recipe, but I have a recipe that uses 1/4 c balsamic vinegar, 2T olive oil, 1 t each dried basil and oregano, and 1 T minced garlic. You marinate the mushrooms for 15-30 minutes, then I just grill them on my faux-Foreman grill. They're really good!:D

I marinate them in a little herbal vinegar for about 20 minutes and then put them on the Foreman or under the broiler if I'm too lazy to drag out the Foreman. Then I make a traditional burger on an onion bun. Yum! I will have to try it your way, Chrisi, I'm drooling.:p

[valchemist]

here is that recipe, RD Chef.

Valerie


Bourbon-Glazed Salmon

This marinade is also good on boneless chicken breasts and pork tenderloin. The salmon marinates for 30 minutes.
This recipe can be found on page 266 of Cooking Light Annual Recipes 2002.

Ingredients
1 cup packed brown sugar
1/4 cup low-sodium soy sauce
6 tablespoons bourbon
2 tablespoons fresh lime juice
2 teaspoons grated peeled fresh ginger
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, crushed
8 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
4 teaspoons sesame seeds
1/2 cup thinly sliced green onions



Directions
Combine the first 8 ingredients in a large zip-top plastic bag; add salmon fillets. Seal bag, and marinate in refrigerator 30 minutes, turning bag once. Remove fillets from bag; discard marinade.

Preheat broiler.

Place fillets on broiler pan coated with cooking spray. Broil 11 minutes or until fish flakes easily when tested with a fork. Sprinkle each fillet with 1/2 teaspoon sesame seeds and 1 tablespoon onions.


Preparation Time: 39 minutes
Cooking Time: 11 minutes
Servings/Serving Size: Yield: 8 servings (serving size: 1 fillet).

Nutrition Facts (per Serving):
307 calories; 14.9 g carbohydrates; 94 mg cholesterol; 11.6 g fat; 288 mg sodium; 34.4 g protein; 53 mg calcium; 2 mg iron; 0.4 g fiber

[RD chef]

Thanks Valchemist! This recipe sounds delicious, it will be on my menu this weekend. So many recipes, so little time...