Salmon and asparagus tin-foil dinners
Ingredients (serves 4)
- 4 salmon fillets (around 6 oz. each)
- 1 pound asparagus spears
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup butter (melted)
- 3 lemons
- 1 Tbsp minced garlic
- 2 Tbsp fresh basil
- Preheat oven or grill to 400 degrees F.
- Cut 4 sheets of heavy duty foil to 12×18 inches and spray with non-stick spray.
- Cut 1 lemon into 8 slices. Place 2 slices on each foil sheet.
- Mix paprika, garlic powder, salt and pepper together. Rub spice mix into salmon filets.
- Place one salmon filet on top of the lemon slices on each foil sheet.
- Trim 1-2 inches off the bottom of the asparagus and then equally among the foil sheets, lying them next to the salmon.
- Mix together melted butter, juice of 1 lemon, garlic and chopped basil. Pour the mixture evenly over the salmon and asparagus.
- Bring together the edges of the foil and fold together to seal. Fold to seal both ends of the foil to seal each into a packet. For best results, leave an air pocket inside each packet. Place on baking sheet to cook.
- Bake in preheated grill or oven for 15-20 minutes.
- Open each packet and broil for 1-2 minutes to crisp up the exterior.
- Don’t skip this step, it adds fresh flavoring: garnish each dish with a lemon wedge and fresh basil.
Ingredients (serves 4)
- 8 butter shortbread cookies (We suggest Walkers discs or Pepperidge Farms Chessmen)
- 1 package of shredded sweetened coconut
- 1 package of large marshmallows
- Your favorite dark chocolate (We suggest Lindt’s dark with salted caramel bits)
- Caramel sauce (We suggest Ghirardelli’s or make your own, recipe here)
- Toast the coconut: Spread half a bag of shredded coconut on cookie sheet that is lined with foil or parchment paper. Bake in preheated oven at 325 degrees. Bake for 3 minutes, then stir. Bake for another 3 minutes and stir again. Continue baking until it is golden brown, but be careful it browns quickly once it reaches the right temperature.
- Change oven setting to broil at medium high heat.
- Place 8 cookies on a cookie sheet lined with foil and place squares of chocolate on 4 of the cookies.
- Coat 4 marshmallows in caramel sauce on all sides, then roll in toasted coconut.
- Place the marshmallows on top of the chocolate squares on 4 of the cookies.
- Broil all 8 cookies for around a minute (constantly watching), until the marshmallow starts to puff, but before it melts or burns the coconut.
- Remove from heat then sandwich the cookies with marshmallows and ones without.
- Drizzle caramel sauce on top and serve.
Smoky Apple Cider Margarita
- 2 oz tequila (or try mezcal for an extra smoky version)
- 1 oz triple sec / orange liqueur
- 4 oz apple cider
- Juice from 1/2 lime
- 1 tsp. maple syrup
- For the rim of the glass: mix equal parts cinnamon, sugar and flaky sea salt
- Garnish: apple slices, cinnamon stick, rosemary sprig
- Rub a wedge of lime around the rim of each glass and coat in salted cinnamon sugar.
- Combine tequila, orange liquor, apple cider, lime juice and maple syrup in a cocktail shaker. Add ice and shake to combine.
- Strain into glass
- Gently rub the rosemary sprig to release aroma, then place in glass.
- Garnish with a thin apple slice and cinnamon stick.
- Light the cinnamon stick on fire then stir in drink for a smoky effect.