Weber's Art of the Grill Salmon

Salmon with Brown Sugar and Mustard Glaze

1 tbsp brown sugar
1 tsp honey
2 tsp unsalted butter
2 tbsp Dijon mustard
1 tbsp soy sauce
1 tbsp olive oil
2 tsp fresh grated ginger
1 whole salmon fillet, skin on, about 21/2 lbs and ¾ to 1 inch thick

In a small sauté pan, over medium heat, melt the brown sugar with the honey and butter

Remove from heat and whisk in the mustard, soy, olive oil and ginger, allow to cool

Place salmon, skin side down, on a large sheet of aluminum foil

Coat the salmon with the mixture

Grill the salmon indirectly over medium heat until the edges begin to brown (25-30 min)

Internal temperature should be 125

Serve.

Balthazar Braised Short Ribs

This is truly one of the best comfort foods in the world. You can serve this with a hearty round of garlic-mashed potatoes (in the French style). Take the time to make this and you will not be disappointed. I have made this several times and have adjusted the book recipe slightly to enhance the taste. This recipe will take you a good 5 hours to make and take the time.

I use 8 good sized beef short ribs that would weigh about 7 lbs. Do not use the Korean cut. Use the hearty “North American” cut. Also, you will need a heavy Dutch over…. maybe by Le Creuset (http://www.lecreuset.com/) or something as sturdy.

Ingredients (use only the best and the freshest-which means REAL):

8 beef short ribs
2 sprigs of rosemary
6 sprigs of thyme
1 bay leaf
1 celery stalk, halved
3 tsp kosher salt
2 tsp fresh ground pepper
4 tbsp vegetable oil
3 medium carrots in 1 inch pieces
1 medium onion, chopped
6 large shallots, peeled and sleiced
6 garlic cloves, peeled and halved
5 tbsp tomato paste
¼ cup all purpose flour
4 cups full-bodied red wine
½ cup port
6 cups of beef stock

Bind each celery rib with kitchen twine and place rosemary, thyme and bay leaf between the two celery halves.

Bind each short rib with kitchen twine to hold together while cooking.

Season short ribs with salt and pepper

Heat oil in large Dutch oven over high heat. In batches, brown the short ribs on both sides (very brown) and remove when done.

Lower heat to medium and add carrots, onion, shallots and garlic and sauté for 5 minutes until soft and light brown.

Stir in tomato paste and cook 2 minutes, add flour and combine well.

Add port, red wine and the celery-herb bundle and raise heat to high for 20 minutes to reduce the liquid by 1/3.

Return ribs to pot and add stock and season with salt. Make sure the stock covers the ribs by about an inch or so. Bring all to a simmer on the stove, cover and place in a preheated over (350) for 3 hours, stirring occasionally.

Transfer ribs to a large platter and remove strings. Skim fat from surface of sauce and strain through sieve and discard solids.

Over medium heat, reduce the liquid to about 4 cups (one hour).

Return ribs to pot and simmer for 10 minutes to reheat.

Serve with lots of French bread and garlic mashed potatoes.

This is a recent picture of me and my awsome 10 year old daughter.