Thank you. I can't wait to try it. (I agree, mixing foie gras with cilantro would be like asking a French person to fight in Vietnam.)

BTW, if any of you are cooking anything that requires the use of bacon (in my case today, boeuf bourguignon), I cannot recommend enough the triple smoked bacon from Karl's Sausage Kitchen. Mmmmmmmmm. Bacon.

caveat lector

On Fri, May 7, 2010 at 7:48 PM, Skip King <[log in to unmask]> wrote:
On 5/7/2010 7:27 PM, Marc Chrusch wrote:
At 05:21 PM 5/7/2010, Nathan Bryant wrote:
Lamb burgers should include cilantro

Have to be careful with cilantro. There is a certain percentage of the population (I forget the quantity) that tastes an strong soap note when they eat it, rendering the food inedible.

Exactly what my late Dad said about it.

Meantime, I would find the taste of cilantro mixed with truffle-studded foie gras a nonstarter.

Okay, so what does Skip like to grill?  One of my favorites makes no sense, in that the ingredients come from completely opposite environments, but this is truly delicious - salmon grilled with chile colorado.

For the chile colorado, stem and seed a 2 oz package of dried New Mexico chiles (6 to 8), tear them into chunks and put them in a bowl.  Cover them with boiling water.  Soak for a half an hour.  Then grind them in a food mill (if you don't have one, puree them in a food processor and pass them through a fine seive, mashing them through.  You want to get rid of seeds and skin.  Use the soaking liquid while you're doing this.  You'll end up with between one and two cups of pulp that looks rather like slightly-thinned Heinz 57 sauce.

Sautee a few cloves of garlic, finely minced, in about a tablespoon of vegetable oil until translucent. Add tablespoon of dried oregano or marjoram, and a teaspoon or two of ground cumin (or to taste).  Stir and reduce the heat, and add the chile pulp.  Cook over low heat for about 15 minutes, stirring constantly; salt to taste.  Remove from heat and cool.

Next, take some salmon - you can use steaks (cut across the fish) or filets.  I prefer the filets. If using filets, make sure you pull the pin bones.  Paint the fish liberally with the chile colorado (you'll have some left over and that's a Very Good Thing).

Get your grill - real charcoal, please, not briquets, not gas - going; limit the fire to one side of the grill.  Toss a few water-soaked wood chips - mesquite is nice - on the coals.  Make sure the grate is nice and clean.  Get the grate good and hot and lube the grill with veggie oil applied with a kitchen towl (use tongs for this).  Place the salmon, skin side down, on the hot part of the grill, then spin the grill so that you're finishing over indirect heat.  Lid that suckah.  Cook until MR in the middle, which will vary somewhat depending on the thickness of the salmon.

It's good, campers.  Better than any burger.

Parveh, too!

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