ASIAN ALASKA SALMON LOVE

Howdy  brother's  and  sister's.  I  am  as  tired  as  could  be.  The  Colts  won  the  Superbowl,  and,, of  course,  this  is  my  home  and  the  party  ain't  over  until  we're  ready  for  it  to  be.  Indy,  as  well  could  be  expected,  went  loopy.  I'm  way  too  old  to  have  that  much  fun,  but  I  did  my  share  of  hoopla-ing,  high  fives  and  hugs.

But,  when  the  party  is  over  it's  over;  and  what  better  way  for  the  party  to  be  over  than  a  great  party  for  two  with  a  Valentine's  Day  meal  for  you  and  your  sweetheart?

I  know  it's  cold  out  there,  but  your  love  life  should  be  worth  firing  up  the  grill  for  this  day.  And  to  keep  with  the  two  themes,  love  and  cold,  I  have  put  together  an  Arctic/mid-eastern  type  fish  dish. (An  inside  electric  grill  works  too). 

Been  back  in  Indiana  for  two  and  a  half  years,  but  for  ten  years  previous  I  lived  in  Alaska,  and  used  to  fish  for  my  own  salmon.  But,  this  year,  I'll  need  to  buy  mine  at  the  supermarket.

Last  one  I  caught  was  a  62  pound  king  that  I  angled  out  of  Willow  Creek;  and  my  arms  were  SO  sore  after  fighting  that  baby  in.

Not  necessary  though,  thanks  to  the  trucking  industry.  Go  to  your  favorite  grocery  and  pick  out  a  couple  of  steaks  and  make  your  lover  a  FISHY  LOVE  FEAST!

Teriyaki Alaska Salmon

4 salmon Alaska steaks (about 6 oz. each), skinned, or 1-1½ lbs fillet, skinned!
1.25 cups soy sauce
1/3 cup sake (Japanese rice wine), mirin (sweet Japanese cooking wine),
or sherry
6 Tbsp granulated sugar
3 garlic cloves, minced or pressed
1 Tbsp minced or grated ginger root
1/3 cup vegetable oil

Combine all the ingredients for the marinade in a small bowl and stir until the sugar dissolves.
To prepare the salmon: quickly rinse the salmon under cold running water and pat dry with
paper towels. Divide each steak into 2 pieces by cutting along either side of the central bone
and then discarding the bone; alternatively, cut the fillet into 8 equal pieces. Place the salmon
in a shallow glass or ceramic container and pour 1 cup of the marinade over the fish. Cover
and refrigerate for 2 hours, turning the fish occasionally. Let come to room temperature before
cooking.
 
Prepare grill.

Remove the salmon from the marinade, reserving the marinade. Place the fish on an oiled grill rack.
Position the fish 5 to 6 inches from the heat source, turning once and brushing with the reserved
marinade several times, until the flesh is just opaque, 3 to 5 minutes per side, depending on thickness.
Serve the salmon at once with reserved marinade as dipping sauce. Makes 4 servings

CHINESE COLE SLAW

1/2 Head cabbage -- shredded
1/2 cup chicken -- cooked and chopped
1 bunch green onions -- chopped
1 tablespoon toasted sesame seeds
1/2 cup toasted almonds
1 package Ramen Noodles -- crushed
1/2 cup Celery -- Chopped
***Dressing***
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons white wine or sherry vinegar
1/2 cup salad oil

For Dressing: Mix dressing ingredients in a small jar and store in refrigerator until ready to serve.

CORN FRITTERS

2Lbs (2-16oz bags) frozen corn
4 eggs, separated
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper

Prepare corn as directed on package.  Meanwhile,  beat egg yolks until light; add corn kernels. Mix flour
with dry ingredients and beat into corn mixture. Beat egg whites until stiff but not dry. Fold into the batter.
Heat about 3 inches of lard or vegetable oil in a deep skillet and drop the batter by spoonfuls into the hot
fat. Turn over to brown on both sides. Drain on paper towels.
Makes about 30 Fritters

This  is  Bud's  Fine  Dining:

CYA!