Rhino droppings Marty Bartram Rhino droppings Marty Bartram

Vidalia Onion and Lump Blue Crab Salad

This is a Paula Deen Recipe

Ingredients

  • 1/2 cup white wine vinegar
  • 1/4 cup sugar
  • 1 pinch salt
  • 1 pinch pepper
  • 1 medium Vidalia onion, (or other sweet onion) thinly sliced
  • 1 medium cucumber, peeled. seeded and thinly sliced
  • 1 medium tomato, diced
  • 1 medium yellow tomato, diced
  • 1 lb fresh lump blue crabmeat, picked clean of shells
  • 1/4 cup virgin olive oil
  • 4 green onions, thinly sliced
  • 4 large basil leaves, chopped
  • lettuce, for serving, optional

Preparation

In a large bowl, whisk together the vinegar, sugar, salt and pepper. Add the Vidalia onion and cucumber. Marinate for 1 to 2 hours at room temperature.

To the bowl, add the tomatoes, crabmeat, olive oil, green onions and basil. Toss gently. Serve on a bed of lettuce or drain slightly and serve "naked".

Read More
Rhino droppings Marty Bartram Rhino droppings Marty Bartram

Grilled Salmon or Halibut

Recipe from http://southernfood.about.com/od/freshsalmonrecipes/r/bl10630b.htm

Prep Time: 10 minutes

Cook Time: 10 minutes

Marinate: 120 minutes

Total Time: 140 minutes

Yield: 4 Servings

Ingredients

4 salmon steaks or fillets

Marinade:

juice of 2 lemons, about 1/4 cup

1 teaspoon lemon zest

1 tablespoon fresh chopped dill or 1 teaspoon dried dillweed

1 clove garlic, minced

Preparation

Place salmon in a shallow, non-reactive dish. Combine marinade ingredients; pour over salmon. Cover and refrigerate for 1 to 2 hours. 

Remove the salmon from the marinade and pour the marinade into a saucepan and bring to a boil. Remove from the heat and set aside.

Grill salmon directly over medium coals, basting with the boiled marinade, for about 4 minutes on each side or until fish flakes easily.

Read More