Cajun Salmon and Scallop Kabobs
Jul 14, 2005
For every 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat or poultry, mix 2 tbsp (25 mL) spice rub; 1 tbsp (15 mL) vegetable oil; and 1 clove garlic, minced (if desired). Rub over meat or chicken; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
This spice blend adds a little southern heat to farm-raised trout fillets. It's also delicious on salmon, chicken or steak.
Like most relishes, this one tastes better after it's mellowed for three weeks.
Flecked with herbs and seasoned with a touch of cayenne, this is so much better than plain sour cream.
A staple in the Alabama barbecue scene, this unassuming white sauce packs a punch with bold accents of vinegar, horseradish and pepper.
Pack flatbreads, crackers or vegetables to enjoy with this paté like spread once you arrive at your destination.
