EUGENE, Ore. — To prepare the grill for your Fourth of July holiday, Outback Steakhouse stopped by KEZI 9 News to share some recipes and cooking tips.
Here are the featured recipes:
Grilled Salmon:
1) Season both sides of salmon evenly with seasoning (garlic, pepper and salt)
2) Place salmon onto a well-oiled clean spot on the grill, skin side up
3) Cook approximately 2-3 minutes and turn to a 45-degree angle and cook for another 2-3 minutes to achieve grill marks
4) Flip salmon over and cook for additional 5-6 minutes until salmon is done
5) Brush salmon with clarified butter before serving
Caramel Mustard Glaze:
Ingredients:
1 pound butter
1 1/2 pounds brown sugar
1 1/2 cups pineapple juice
1 cup Creole mustard
1/2 teaspoon ground red pepper
Yields 3 cups
1) Place butter in pan over medium heat and allow butter to melt
2) Add brown sugar, whisk in slowly, mixing well until caramelized. Bring to a boil, reduce the flame to a simmer and set timer to 1 1/2 minutes. Controlling flame will prevent boiling over.
3) Turn off heat and add Creole mustard and mix well
4) Add pineapple juice and ground red pepper
5) Transfer to appropriate container and plane in an ice bath. Product must be below 70 degrees within 2 hours.
Note: Self life is four days only.
Mixed Grill Veggies:
Ingredients:
Red Pepper (RP)
Zucchini (Z)
Red Onion (RO)
Button Mushrooms (M)
Wash all ingredients
Cut peppers and onion into 1 1/2-inch x 2-inch pieces
Slice zucchini into 1/2-inch pieces
On a skewer, place the vegetables in this order (see abbreviations above): RP/Z/M/RO/Z/M/RO/RP/Z/M/RO/RP
Brush caramel glaze (see recipe above) over skewer before placing on grill.
Cook on medium high on flame grill for 8-12 minutes, turning 3 more times.
Glaze just before you remove to serve.
