Two of My Faves....

Salmon and Dutch Oven cooking. I don't think there is anything better than fish cooked in a cast iron skillet or dutch oven outside. Gary bought a stand for me a few years ago and when the weather is warm and nice, I cook outside a lot. I have always cooked mine on the stand where I put my charcoal in a charcoal starter, let it get good and hot, and then place the charcoal on the stand and my skillet or dutch oven on top. If you have a fire ring that you build a fire in, or a grill with grates that you can arranget the charcoal on top of, that will work just as well. Here is an easy recipe for Salmon - enjoy!

Cadillac Cowgirl Grilled Salmon

2 4-6 oz Salmon filets
2 tsp Olive Oil (Extra Virgin, Not so Virgin...your choice - it doesn't matter)
1 tsp Salmon Seasoning (I buy it at HEB, it's in a "salmon" colored container in the spice aisle. If you can't find it, any type of garlic/herb seasoning will work.)
1 tsp each Rosemary, Parsley and Thyme, chopped (fresh or dried)
Lemon, Salt and Pepper to taste
2 Tbsp Butter and 1 Tbsp of Olive Oil for pan
40 Charcoal Bricks

Light your charcoal in either a charcoal starter or in your firepit, campfire site, etc. You'll need about 30 minutes to get the charcoal good and hot. In the meantime, pierce each piece of salmon with a fork and drizzle even amounts of the olive oil over each filet. Then, divide the salmon seasoning and herbs and sprinkle over each piece of salmon before adding the salt, pepper and lemon juice to taste. I basically use a 1/2 tsp of Salmon Seasoning and 1/2 tsp of rosemary, parsley and thyme per each filet. I probably use about a 1/4 of a tsp of salt and pepper because I don't want to go back after I've cooked it and salt it...I like to season it well so that the fish absorbs it while it's cooking. I also cut a wedge of lemon and sprinkle it over both filets - you can also add more after it's finished cooking. You can let the salmon marinate for an hour or two or for the time it takes to get your grill going - either way it's going to absorb the seasoning really well. Add the 1 Tbsp of olive oil and 2 Tbsp of butter to a well seasoned iron skillet or dutch oven and set aside until the charcoal is ready. When the charcoal has turned kind of a grayish white color, it's ready. Using tongs, make a 12 inch (approximately...please don't start measuring!!) outer ring of bricks. Then fill it in, and place your skillet on top. Make sure the bricks are placed flat so that the skillet is even so that the butter and oil melt evenly. While it's heating up, add the rest of the bricks to the outer edge of the skillet to help keep the heat even around it. When the butter and oil have started to brown, add your salmon filet side (not skin side) down and allow it to sear and brown for about 4-5 minutes. Don't move it around because you want it to get nice and brown-ish. After 4-5 minutes, flip it over and let it cook skin side down for another 4-5 minutes. At this time, you're going to flip it back over so that it continues to cook through, and your going to remove some of the outer charcoal bricks so that you still have a good amount of heat, but you're reducing the temperature enough to continue cooking the salmon, but not burn it. This would be comparable to adjusting your burner from medium-high to medium if you were cooking this inside - which you can do! When the salmon is done to your liking - some people like it kind of medium...others, like me, like it well done, remove it from the skillet to a plate and cover it with foil. Serve it with a salad topped with walnuts, goat cheese, red onions and Vidalia onion dressing for a really delicious light meal.

A few important things about cast iron skillets and pots. First of all, make sure it is well seasoned. I am a big fan of Lodge cookware and their dutch ovens come pre seasoned. Second of all, NEVER, and I mean NEVER, wash it with soap and water. Unless you have burned the tar out of something, you should be able to wipe it out with a paper towel, add a little veggie oil or Crisco to a paper towel, lightly coat it and put it up until you use it again. If you do burn the shit out of something and have to scrub it, follow these simple instructions. First of all, never ever put a hot skillet in cold water - it will crack it. Clean the skillet or pot as best you can with a scrub brush and some oil, wiping it out as you go. When you think you've done all you can, make a paste of vegetable oil and Kosher salt. Spread that in the skillet or pot and scrub it with one of those little silver or copper scrubbies...the name eludes me as of right now. Keep scrubbing until you get all of the stuck on food off of it and then start wiping it out. Repeat as necessary. When you're finished, coat the skillet or pot with oil or Crisco, put it in a warm (250-275 degree) oven and after 15 minutes, turn the oven off and allow the pot or skillet to re-season itself. When it cools completely, take it out, wipe out any excess oil, and then store in a dry place...like a cabinet, pantry, etc. You can also use this technique on the lids as well - and you should in order to keep it in the same shape as the skillet or pot. You can use this cleaning and seasoning method on old cast iron that has rusted. It will restore it and you'll be able to use it again. Iron skillets and dutch ovens can be used inside on your stove top or in the oven. I use mine for everyday cooking - inside and and outside. They're long lasting, they heat evenly and therefore cook your food evenly. There is the traditional black cast iron or the colored porcelain covered cast iron as well. Experiment with the different types and sizes and I know you'll find something you like.

I hope everyone has a good day. I survived a very ugly Monday and unfortunately, Tuesday is not shaping up to be much better. Owning a business, unlike what a lot of people think, is no walk in the park. It's very challenging, stressful and emotionally draining sometimes. Gary and I have been blessed the last six years and fortunately the good years have outweighed the bad years. The last year and a half has been especially rough - for everyone, not just us. Still, it doesn't make my life easier and I really hope people will pull their heads out of their asses and start paying as quickly as we do the work. I know, I know...ain't going to happen. I'm just amazed out how people want us to hurry up and complete the work, but want to take their sweet time paying us. It makes for a very heavy Xanax and wine kind of day. Oh well. Summer is looking good and I know we'll get out of this funk and be in great shape come August. August - could you hurry the hell up and get here, please? I'm running out of ways to self medicate :)

I'll talk to everyone tomorrow...have a great day!

Kelly