The Original Owens

I tried two new recipes for steak and salmon on Fathers Day. They were both so yummy that I thought I would share.

Balsamic and Rosemary Grilled Salmon

4 (4ounce) Wild salmon fillets. ( costco is my favorite place to get this)
1 tablespoon balsamic vinegar
tablespoons olive oil
1/4 cup lemon juice
1 clove garlic, minced
1 sprig fresh rosemary, minced
sea salt to taste

Season salmon to taste with sea salt and place into a shallow glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary, pour over salmon, cover, and refrigerate at least 30 min.

Optional. I grilled the salmon on ceder wood planks. It gave it a yummy Smokey flavor, but you don’t have to use ceder planks. Just remember fish does not atke long to cook. You dont want to over cook it.

Rib Eye Steaks with a Soy & Ginger Marinade

1/2 cup soy sauce
1/4 cup real maple syrup
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon mustard power
1/2 teaspoon sesame oil
1/4 teaspoon hot pepper sauce
1/2 cup beer
4 (10 ounce) Steak house choice bone in rib eye steaks

In medium size mixing bowl, combine soy sauce, maple syrup, chopped garlic, grated ginger, sesame oil, hot pepper sauce, and mix well. Now add beer and stir lightly to mix. Punch holes in steak with fork. Pour marinade over steaks, cover, and place in refrigerator for at least an hour or longer.

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Pina colada Cake

Cake:
1 package white cake mix,
  (plus ingredients to prepare mix)

Whipped Topping:
2 cups cold whipping cream
1/4 cup powered sugar
2 teaspoons vanilla

Rum Glaze:                       
1/2 cup whipping cream
1/4 cup dark rum
1 Can Coke (Add rum to coke if you get thirsty while making the cake)
2 tablespoons powered sugar
1/4 teaspoon vanilla

Garnish:
1 fresh pineapple, peeled, cored, and cut in half lenghwise
2 cups flaked sweetened coconut, toasted and divided

Directions:

1. prepare and bake cake mix according to package directions for 2 (9 inch) round cake pans. cool completely.
2. for rum glaze, combine all ingredients in a small bowl until well blended. cover and refrigerate.
3. for whipped topping, place 2 cups whipping cream in large bowl. whip 1 1/2 to 2 min. until soft peaks form. add powered sugar and vanilla; beat 20 sec. cover and refrigerate.
4. place pinapple, cut side down, on cutting board; slice very thin. place on paper towels; pat dry.
5. place 1 cake layer on serving plate, brush half of rum glaze evenly over cake. spread 1 cup whipped topping over glaze. sprinkle some coconut over cake. put other cake on top of bottom cake. brush with remaining rum glaze. spread remaining whipped topping evenly over top and side of cake. sprinkle top with remaining coconut.
6. press pinapple slices vertically around side of cake. refrigerate cake until ready to serve

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