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Recipes by Don
We have just been waiting for this show stopping vegetable to come into season. Asparagus, the extra wow next to your entree. Don, is enjoying the different ways of cooking with his Himalayan Salt Block. We have barbecued steak several times using the burner attachment on his grill.
You will love this recipe. Himalayan Salt Grilled Flank Steak. Today's roasted recipe uses salt block heated in your oven to 400 degrees. The Himalayan Salt Block is a unique wonder to food. We have discovered that it tenderizes, seasons naturally and makes the less expensive cuts of beef tender, bringing forth hidden flavors. It is fast becoming the "Grill" of choice for the Wambach household. Just to throw in another favorite. Our number #1 recipe,Old Fashioned Baking Powder Biscuits. No need to make dessert with these on the table, just grab the honey.
Ingredients:
2 lbs organic asparagus, prepped and cleaned 2 Tablespoons olive oil 1/4 sea salt 1/4 white pepper 1/8 smoked cayenne pepper
Preparation:
Heat Himalayan Salt Block in oven 400 degrees or outdoor on Barbecue until temperature reaches 400 degrees. You will need a Thermometer. (allow at least 30-45 minutes for pre-heat) In a large, zipped lock bag or covered flat refrigerator dish: add prepared asparagus, oil and seasonings, Shake gently for complete coating. Refrigerate at least 45 minutes to allow for a "Brining" affect. Place close and chummy single layer of Asparagus onto hot Salt Block, grill 5 minutes each side. Keep warm, Repeat grilling. Educate your guest to taste first before they season at the table.  
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Two reasons to highlight this salad. First, fruit from your garden and vegetable's pick up your taste buds during the winter. Second, it's organic, festive and travels well for all your outdoor entertaining. I feature this salad paired with Grilled Flank Steak. Yum!
Waldorf Astoria Restaurant La' Veranda
Himalayan Salt Grilled Flank Steak, Waldorf Apple Salad, Vegetables in Cheddar Cheese Sauce
Ingredients:
2 sweet apples, cored and chopped, I used one Granny Smith and a Fuji, but I like a tart salad 1/2 celery thinly sliced (I chop it with my beloved GEFU food chopper) 1/2 cup chopped, slightly toasted walnuts (rarely do I toast them) 6 Tablespoons Mayonaise 2 Tablespoon fresh lemon juice (about a 1/2 of lemon) 1/2 teaspoon salt 1 1/2 Tablespoon sugar 1 Tablespoon prepared mustard Lettuce leaves for garnish
Other alternatives
1/2 Carrot chopped 1/2 fresh raisins 1 cup seedless grapes, sliced in half exchange lemon juice for vinegar Preparations: In a medium sized bowl, whisk together mayonnaise, lemon juice, salt, mustard & sugar. Stir in the prepared apples, celery and nuts. Serve on a bed of fresh lettuce. Salad will store well covered and refrigerated overnight for an early meal the next day. 
Celebrating Don's 63rd birthday, I was pondering what would make the evening a special one.
Ingredients:
1-quart peanut oil for frying or as needed 2 large Walla Walla Sweet Onions (Sliced 1/4 inch thick) Have to toot because my husband has to have all the bells and whistles & kitchen gadgets here. The best way to slice your veggies is a mandolin. Plenty for a dinner for two. 1 1/2 cups flour 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon Chilli powder 1 teaspoon garlic powder 1 egg 1 cup milk 3/4 cups dry bread crumbs or 6 slices of bread toasted in oven 40 saltine crackers (entire package) crushed with rolling pin seasoned salt to taste Oh, I almost forgot. Tony Bennett Radio adds to the atmosphere!
Directions:
Heat the oil in a deep-fryer/deep frying pan 365 degrees. (Don has a dandy pan from his turkey frying set that worked great even indoors. Plus a strainer. Slice and separate onions into rings set aside. In a small bowl, stir together the flour, baking powder and seasonings. Dip the onion slices into flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture to make your batter. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. We propped ours over the sink to catch the drips. Worked great. Spread the bread/cracker crumbs out in a rectangle cake pan. Place rings one at a time into the crumbs, scoop and covers the slices. Repeat with remaining rings.
Deep fry the rings a few at a time for 2 to 3 minutes or until golden brown. Remove to oven pan to drain and set. We used a roasting pan with a brown paper bag and several paper towels over the top. Great way to soak up extra oil and keep warm in the oven while you are preparing the rest of the rings. Season with salt and serve. Fun to cook these together.
We ate them till we couldn't! Seriously.
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Fruits & Veggies Grilled, Baked, Stir Fry, Pub Style
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