Heart Healthy Smoked Salmon & Wild Dirty Luv Rice

by Chef Mick Brown

Courtesy on www.BBQRescues.org

#Salmon #Smoked #SaltFree #Luvafoodie #ChefMickBrown
Home Smoked Sockeye Salmon with Ginger Lime Dirty Wild Rice and Grilled Asparagus.

 

It’s really easy to Smoke your own Fresh Salmon at home, with a lot less Salt and Preservatives than the stuff you buy at the store. Perfect for Valentine’s Day or Any day. Plus a Grilled Vegetable Dirty Wild Rice recipe you can make on the Grill. Video is dedicated to  February National #HeartAwarenessMonth,   Combine with #ValentinesDay and try this Home #Smoked #Salmon & Wild Dirty Luv #Rice #Recipe.

Special Thanks to  #Minneapolis #TV Personality #MichelleMazzara and Luvafoodie for donating the #SaltFree #Ginger #Lime #Spice Blend used in Video.    #BBQRESCUESFoundation #GetFitChallenge #ChefMickBrown #BBQ #HealthyGrilling

On the downside, smoked salmon delivers a hefty dose of sodium. Three ounces of smoked salmon, for example, contains 666 milligrams of sodium, more than one third of a day’s worth. The same serving size of cooked fresh salmon has 50 milligrams.- The Globe and Mail

RECIPE

Ingredients:

1.5 lb Fresh Sockeye Salmon

Soft Butter (or Butter Substitute)

Fresh Dill

Fresh Basil

Salt-Free Spice Rub (We used Ginger Lime Blend by Luvafoodie)

2 (ea) Red and Yellow Bell Peppers

1 lb Fresh Asparagus

1 Large Lemon

Instant Wild Rice Mix

Seafood Broth

Heart Shaped or Round Ramekin (optional)

Charcoal, Mesquite Logs, Hickory Wood Chunks

Preparation:

  1. Set Grill for Indirect Smoking by lighting Charcoal and Mesquite on one side. Soak 3-4 Large Wood Chunks in Water
  2. Rub Salmon on Foil with 2-3 Tbsp. Butter, Chopped Dill, Chopped Basil, Spice Rub and 4 Slices of Fresh Lemon
  3. Slice Bell Peppers in half and season with same mixture above
  4. One Grill is ready put Wood Chunks on Charcoal, set grate, place Salmon on side opposite fire for Indirect Smoking. Place Bell Peppers directly over Hot Side to grill for 10 Minutes (flipping once)
  5. Season cleaned Asparagus with Butter, Herb, Spice Mixture and set aside.
  6. Remove cooked Bell Peppers from Grill. Chop into 1″ inch dice, add to small Sauce Pot along with 6 oz. Instant Wild Rice, 2 Cups Hot Seafood Stock and 2 Tbsp Spice Rub. Mix well and cover. [Reserve 1/4 Cup Chopped Red Peppers for final Garnish]
  7. Place Rice Pot and Asparagus on hot side of Grill. Flip and remove Asparagus in 10 Minutes. Allow Rice to cook 20 Minutes (or until soft), then remove from Grill.
  8. Also remove Salmon once it has Smoked about 1 Hour indirectly on Grill.
  9. Place Rice in Buttered Ramekin for presentation. Serve with 4oz. Smoked Salmon (with Lemon), place 6-8 Grilled Asparagus per plate. Finish with final Sprinkling of Spice Rub and Chopped Red Bell Peppers (for color).
  10. Enjoy. Happy Valentine’s Day!

 

VIDEO

 

LINKS

Sodium in Packaged vs Fresh Smoked Salmon

https://www.theglobeandmail.com/life/health-and-fitness/ask-a-health-expert/i-enjoy-eating-smoked-salmon-how-healthy-is-it/article12158020/

Luvafoodie Home http://luvafoodie.com/

 

 

Game Day Smoked Buffalo Chicken and Veggie Bites

Apple, Veg Chix Platjp

It’s Game Day and as much as you Love traditional Buffalo Wings- try this Recipe, you’ll like it even better. We use lean Boneless Chicken Breasts and Thighs. Veggie BBQ will also delight Vegans and Omnivores, alike. Thanks to #EchoParkSocialClub for Rocking the Soundtrack. #Luvafoodie‘s Salt-Free Citrus Lovers Blend is perfect for Recipe. Also, True Made Foods All-Natural Vegetable BBQ Sauce makes a Big Play. This is limited Recipe Video, stay tuned Short Film with Rock Star coming soon. BBQ RESCUES Foundation, Inc.

[Written Grilling and Indoor Oven Recipes Below]

Youtube Video

 

Game Day Smoked Buffalo Chicken and Veggie Bites

(12-20 Appetizer Servings)

1 lb Boneless Chicken Breasts

1 lb Boneless Chicken Thighs

1lb Jumbo Carrots

6 Stalks Celery

4 Delicious Red Apples

4 Oranges

1/2 Cup BBQ Rub or Spice Blend

6 oz. Worcestershire sauce

1 Cup Lowfat Blue Cheese Dressing

1 Cup BBQ Sauce (Low Fat, Vegetarian preferred)

1 Cup Frank’s Hot Sauce

4 Tbsp Butter (Lactose Free, Vegan preferred)

3 Tsp Sugar Substitue (Splenda, Agave, Honey, Monk Fruit or your preferred Sweetener)

Hickory or Mesquite Wood Chunks (charcoal) or Chips (gas grill)

Spring Mix or Your Choice of Fresh Greens for Garnish (or Salad option)

1. If you are expecting Vegans, better to prepare Vegetables separately on Grill and keep warm before cooking Chicken.

2. Prepare Grill for Indirect Smoking by heating one Half to High (Gas or Charcoal). Soak Wood Chunks or Chips.

VEGETABLE PREP

3. Skin Carrots, Devein Celery, cut in Half lengthwise to lay flatter on Grill

4. Chop Apples in Half and sprinkle with Lemon Juice

5. Combine All in Plastic Bag (or in Bowl). Mix in 2 oz Worcestershire Sauce and 2 Tbsp. BBQ Dry Rub or Seasoning. Mix well and Smoke on Indirect side of Grill, after adding Wood Chunks or Chips for 15 Minutes, flipping once.

CHICKEN PREP

6. Butterfly Chicken Breasts. Combine with whole Boneless Thighs in Plastic Bag or Bowl

7. Season with 4 oz. Worcestershire Sauce and 4 Tbsp BBQ Dry Rub or Seasoning

8. Smoke Chicken on Indirect Side of Grill for 30-40 Munites, replacing Wood Chunks or Chips as needed

9. Grill Halved Oranges, springing some juice on Chicken towards end of cooking

BUFFALO SAUCE

10. Place Grill-Safe Pan on Hot side of Grill. Add Franks Hot Sauce, Butter and Sugar Substitute. Mix Well and Cover.

11. Once warm (about 10 Minutes), Stir and remove Sauce Pan from Grill.

12. Move Chicken to Hot side of Grill, flipping to finish (about 10 Minutes)

SERVING

13. Line bottom of Platter with Sping Mix or your Choice of Herbs or Lettuce (for Salad Option

14. Pour Blue Cheese Dressing, Buffalo and BBQ Sauce Bowls, and place in Center of Platter for Dipping [May make separate Bowls for strict Vegans (and use Vegan substitute Ranch or Blue Cheese Dressing.]

15. Core Apples and Cut into Quarters. Slice Carrot and Celery in Half or Thirds for hearty  Bites. Place on One Side of Platter

16. Slice Grilled Chicken into thick Strips and serve on other side of Platter.

17. Finish with a final Sprinkling of BBQ Rub or Seasoning.

18. ENJOY!

OVEN DIRECTIONS

  1. Preheat Oven to 4:40 Degrees.
  2. Season and Marinate Veggies and Apples as above, but cut into Sticks and Quarters before placing oiled Baking Pan. Spray more Cooking Oil on top for crisper results
  3. Cut Chicken Breasts and Thighs into bite sized pieces before Marinating. Cook on oiled Grill Pan (if available)
  4. Buffalo Sauce Recipe prepared on Stove Top
  5. Cook Veggies for about 15 Minutes, flipping once. Chicken should cook for about 40 Minutes, flipping until browned.

 

LINKS

*Note- Video was produced by BBQ RESCUES Foundation, Inc. in the interest of Healthier Grilling and is Non-Sponsored.

Products Donated by:

Luvafoodie –http://luvafoodie.com/

True Made Foods- https://www.truemadefoods.com/

Music Donated By:

Echo Park Social Club- http://echoparksocialclub.com/

Other Specialty Products Used:

Franks’s Red Hot Sauce- http://www.franksredhot.com/

Vegan Butter- https://earthbalancenatural.com/

Low Calorie Yogurt Dressing- https://www.bolthouse.com/

 

Spooky Smoky Shrimp and Lobster Cocktail with Spirulina

#grilledshrimp #lobster #halloween
Grilled Shrimp and Lobster with BBQ Cocktail Sauce, Green Spirulina Tarter Sauce and Grilled Veggie Sticks.

by Chef Mick Brown, Courtesy of www.BBQRESCUES.org

If you are reading this, you are probably among the growing number of Americans who are trying to take better care of themselves, which includes increasing exercise and eating a bit healthier, This can also include Grilling BBQ with Leaner Meats, Seafood and adding plenty of Veggies at every meal. For Halloween we thought it is the perfect time to do a Recipe introducing Spirulina. No it’s nothing scary, but a delicious superfood supplement said to be the most “Nutrient Dense Food On the Planet”. Give it a try and see what you think.

Smoky Grilled Shrimp and Lobster Cocktail

For each 1 LB Jumbo Shrimp ( 16-20 or Larger Recommended). Can be served as Appetizer or Entree. Make a separate Veggie Only Plate if Vegetarian on Non-Shell Fish Eaters are expected. For Full Vegetarian Version, use Vegan Sauces, Fresh Horseradish and add more Hearty Veggies like Grilled Carrots, Parsnips, Beets,

INGREDIENTS

1 LB Large Raw Shrimp

2-4 Raw Lobster Tails

Herb & Spice BBQ Rub or Grill Seasoning

Fresh Ground Pepper

Pink Himalayan Salt

3 Tbsp Chopped Fresh Dill

2 Large-Medium Purple Potatoes

2 Large-Medium Sweet Potatoes

3 Stalks Celery

2 Large Lemons

Fat Free Greek Dressing (Optional)

 

BBQ Cocktail Sauce

1 Cup BBQ Sauce

1/4 Cup Creamed Horseradish

2 Tbsp Fresh Lemon Juice

 

Glowing Green Tarter Sauce

1 Cup Tarter Sauce (Lowfat Ok)

2 Tbsp Fresh Chopped Dill

1 Tbsp Spiralina Powder

 

Directions:

Shrimp & Lobster

1. Clean and Marinate Shrimp and Lobster in 2-4 Tbsp BBQ, Salt, Pepper, 2 Tbsp Lemon Juice and 3 Tbsp Fresh Chopped Dill. Then place on Skewers on flat sides. Grill in Smoker 6-8 Minutes per Side until they turn white.

Veggies

2. May wrap Potatoes in plastic and precook microwave for 5 minutes to make easier to cut and Grill faster. Slice into 1-1/2”- 2” Slices. Season with BBQ Seasoning, Salt, Pepper and optional Fat Free Greek Dressing. Grill on Smoker for 10 Minutes per side, until tender. Then cut on long side Slices into 1-1/2” Dipping Strips.

3. Grill Lemons in 2” Slices and marinate cleaned Celery Stalks. Grill them whole for 3-4 Minutes per side. Want to add Char but not cook them soft. Cut Celery into Sticks after removing from Grill.

Sauces

4. Add all Ingredients for each Red and Green Sauce in separate Bowls. Whip each into blended smooth, with solid colors.

Presentation

5. Place bowls in center of large Platter, Give a final squeeze of fresh Lemon Juice and garish each bowl with Grilled Lemon Wedges. Add a few Shrimp around the rim of each Bowl. Garlnsh with alternately colored Veggie Sicks and Half Moon Slices of Grilled Lemons.

HAPPY HALLOWEEN & Enjoy!

 

Brands- Recipe Post is non-sponsored, but here are Brands used:

L’Dubyah’s Homemade Stiq and Stay BBQ Sauce

https://www.gofundme.com/ldubyahs-stiq-stay-bbq-sauce

HEROIC! BBQ Rub

http://www.californiagoldrub.com/

Beaver Brand Zesty Deli Horseradish Sauce

https://beavertonfoods.com/product/beaver-deli-horseradish-sauce-12-5-oz/

PurePlanet Spirulina Powder

https://pureplanet.com/products/spirulina

Better!Broom (background)

http://www.betterbroom.com/

Wellness Mama’s Blog on Benefits of Spirulina

https://wellnessmama.com/4738/spirulina-benefits/

 

VIDEO ON YOUTUBE