Great grilled bread recipe.  I like it over charcoal, but a gas grill can work also

1 tsp yeast
2 1/2 cups warm water
3 cups whole wheat flour
3 cups AP flour
1 tbs olive oil
2 tsp kosher or sea salt
fresh rosemary

Dissolve yeast in a bowl in the water.  Add 2 cups of flour and mix well.  Let sit as a sponge for 1 hour until doubled.  Add salt, oil, mix.  Keep adding the rest of the flour until it forms a dough.  Knead for 10 minutes.  Cover with wrap and put aside until it doubles (1-2 hours).

Divide the dough into 16 pieces, and roll out.  Brush with olive oil (preferably rosemary olive oil) and sprinkle with salt and chopped rosemary.  Allow dough to rise for min 10 minutes.

Get your grill nuclear hot.  Grill briefly on each side until slightly charred and bubbles form.  Serve with flavored oils and sea salt.

This recipe for crab cakes comes from Doris Pulaski, submitted by Mom Soganich.

 Ingredients

1 pound jumbo lump or backfin crab meat
3 slices dense white bread or 1 1/2 rolls-leave them out to become stale and
grind them very fine
1 tablespoon mayonnaise
1 tablespoon dijon mustard
2 teaspoon old bay or whe river seasonings (i might use less)
1 tablesppon snipped parsley (optional)
1/2 tsp chipotle pepper (optional)
salt and pepper to taste
1 egg
vegetable oil (for frying)

tartar sauce, creamy garlic dill sauce, creamy chipotle sauce, mustard
sauce, or cocktail sauce

beat the egg in a bowl. add to the egg.  Mix in the mayonnaise, dijon
mustard, old bay seasoning, and chipotle and parsley and salt and pepper and
beat.

Place the crabmeat in a bowl and pour the egg mixture over the top.  Gently
toss or fold the ingredients together, taking care not to break up the lumps
of crabmeat.  form the cakes by hand into 8 mounded rounds about 3 inches in
diameter and 3/4 inch thick.
do not pack the mixture too firmly.  the cakes should be as loose as
possible yet still hold their shape.  place the cakes on a tray or platter
covered with wax paper, cover and refrigerate for at least 1 hour before
cooking.

fry the crab cakes; pour oil into a heavy skillet to a depth of about 1-1/2
inches.  heat the oil and fry the crab cakes, a few at the time, until a
golden brown, about 4 minutes on each side.  remove with a slotted utensil
to paper towels to drain.

or broil’ slip then under a preheated broiler until nicely browned, turning
to cook evenly, about 4 to 5 minutes on each side.

or saute; heat a small amount of clarified butter or olive oil, or a
combination, in a skillet and saute the cakes, turning several times until
golden brown, about 8 minutes total cooking time

serves 6

Mikey’s Smoked Salmon

This is a “cooked” smoked salmon vs a “cold smoked” salmon that you would typically find in your local mega mart.  This means that the heat is used to kill any bacteria, not a curing agent.  The smoke will not kill the bacteria, so you have to cook the fish until it is just opaque like any other fish (it is just cooked at a lower temperature for a longer time).

 Fish Cure:

2 cups brown sugar
1 cup coarse sea salt (1/2 cup regular salt)
2 tbs fresh cracked black pepper
2 tbs dried dill
1 tbs mustard powder

Mix the cure together by hand.  Completely cover the salmon with the fish cure both top and bottom.  You should not be able to see fish flesh.  Let stand in the refrigerator for 3 1/2 hours.  Let stand at room temperature for 1/ hour.  Gently rinse the fish cure off, but leave a little of the seasoning attached to the fish.  Smoke at 220f for around 1 1/2 hours or until done to your liking.

Notes: :

You can leave the fish in the fridge for the full 4 hours.  I like to bring it to room temperature so it cooks more evenly.

 If you don’t have a smoker thermometer guess.

After 4 hours of curing in the fridge

Marinade:

1 cup mayo
1 cup fresh parmesan
1 cup artichoke hearts (14oz) roughly chopped
1 10oz package spinach, thawed and water squeezed out
1/2 cup finely chopped red pepper
1 cup monterey jack cheese

Directions:

mix all but monterey cheese, add salt and pepper to taste, and place in
baking dish. Sprinkle with monterey cheese and bake in 350 oven for
15-20 mins.

Tricia’s Comments:

So I normally double the spinach and add about a 1/2 c of sour cream
(rather than doubling mayo). I find 100% mayo makes it almost too sweet.
For artichokes, I use the ones in brine from Costco, they have better
flavor than simple canned ones.

This recipe comes courtesy of Pat Joyce.  Had it up at their cottage in Manitowaning and it is awesome.