Bite Me with Jules the Girl who Loves to Cook...Episode 19...USANA 5Day Reset

Watch our Latest Episode! Featuring Special Guest Stars: Mitch and Marsh Manley! My fabulous step-brothers and also Amazing USANA Reps. You can view the video live on YouTube at:http://youtu.be/orO8bpl9Y1I

***Special Interview with PitMaster & Owner of Bam Bam's BBQ***

Mmmmm it's summertime and I don't know about you, but I love some good BBQ! And over at Bam Bam's BBQ in Orem Utah they have just that! Check out Episode 18 of...Bite Me, with Jules the Girl Who Loves to Cook! And find out what's cookin over at Bam Bam's...your going to Love it :) Enjoy

Here is the link:http://youtu.be/tS_ZeIZaEeg

Sweet Biscuit with Fruit and Cream

Recipe for Sweet Biscuits Fruit and Cream

Sweet Biscuit with Cinnamon/Sugar Peaches, Strawberries

&Lemon Honey Whipping Cream

Sweet Biscuit

2 ¼ cups un-bleached all purpose flour

1/3-cup organic granulated sugar

2-½ tsp. baking powder

¼ tsp/ baking soda

½ tsp kosher salt

1 stick (or ½ cup rm temp butter) cut into cubes

2 large eggs

¼ cup heavy whipping cream

1/3 cup Buttermilk

Mix Flour, sugar, baking powder, baking soda and salt.

Then cut rm temp butter into the flour mixture

Create a hole in the center of the flour/butter mixture and pour in whipped eggs, cream and buttermilk…mix until dough is combined do not over work. Dough should look slightly sticky. Use either a biscuit cutter or just your hands to create your biscuit shape and then place on a cookie sheet, which is covered in parchment paper

For Dusting…

Paint the top of each un-cooked biscuit with a bit of heavy cream, sprinkle with sugar and the zest of an orange then bake at 425 degrees for appox 8 min

Grilled Cinnamon/Sugar Peaches

Appox 5 mostly ripe peaches…peel and slice lengthwise…place on cookie sheet covered in foil

Sprinkle over the peaches…brown sugar, Cinnamon, honey and ½ cube of butter melted

Place in oven at 425 degrees for appox 16-18 min

Pull out and set aside…place peaches and the juice in a separate bowl for serving later

Strawberries

Slice up some fresh strawberries and after rinsing place in to a bowl with a few splashes of freshly squeezed lemon juice and about 2 tblspns of organic sugar…toss and set aside for serving later

Lemon Honey Whipping Cream

1 Pint Heavy Whipping Cream

appox ½-3/4 cup powdered sugar

1 tblspn Vanilla Extract

A Few squeezes of Good quality Honey

1-2 tblspns Freshly Squeezed Lemon Juice

Whip this all up in a very cold bowl that you’ve been storing in the freezer for at least 30 min. Wait until soft peaks have formed and then you’ll know that your whip cream is ready. Store in serving bowl set aside in the Fridge until ready to plate each dessert

When each of the four elements to this dish have been completed assembly can begin J Place one biscuit on the bottom and put cream on top, then grilled peaches…then the other biscuit on top of that, then more cream, strawberries and a sprig of mint for beauty. This is refreshing and lovely, perfect summer dessert! For a variation serve biscuits warm with vanilla ice cream, top with both kinds of fruit and whipping cream…very yummy…enjoy! 

Links to Episode 17 of Bite Me with Jules the Girl Who Loves to Cook

I am so sorry I haven't quite become an expert yet on splicing all of my video clips into one, hence the three clips for episode 17, lol :) Be sure to watch all three as they are super great and should have just been one, but yeah whatever...laughs.

Okay here are the links:

Part one of Episode 17:  http://youtu.be/xwnF4zoNVcI

Part two of Episode 17: http://youtu.be/zhgEOpDOOcw

Part three of Episode 17: http://youtu.be/s4J53CW7fmk

Links to both part 1 and part 3 are most crucial if your short on time part 2 is something that can be skipped over

thanks for watching enjoy!

Citrus & Cilantro Grilled Salmon with Soy Ginger Butter Sauce

Citrus & Cilantro Grilled Salmon with Soy Ginger Butter Sauce

Grilled Citrus & Cilantro Salmon Fillets with a Ginger Soy Butter Sauce

Rinse (2) large Salmon Fillets…total amount of weight is appox 3.35 lbs

(also there are 16oz per lb. FYI if you are seeing it in oz rather than lbs so you know the conversion)

Leave the Fillets Whole. They should be de-boned and Have the skin still on only one side

Leave on cutting board to the side while you prepare the Rub for the Salmon

(PS this amount of Salmon can serve appox 8-10 adults)

Rub

The Zest of 1 Lemon

The Zest of 1 Medium to Large Orange

The Zest of 5-6 Kumquats

Juice of ½ Lemon

Juice of 1 whole Orange

Juice of 2-3 Kumquats

Olive Oil

Lots of Cilantro prob 2 cups

Place all of this into a blender and blend until reached desired consistency…you want the cilantro to be pretty well ground, not too leafy

Prepare the Salmon for the Grill

Take your rinsed Salmon Fillets on the wooden cutting board and Skin side down place onto two sheets of heavy-duty aluminum foil

Curl up edges of foil around each fillet so rub wont fall out

Sprinkle each Fillet liberally with Kosher Salt and White Pepper

Then drizzle with Olive Oil

Then take your Rub and Brush it liberally all over each of the Fillets

Wrap up each Fillet nicely and place onto a BBQ Grill at 375 degrees appox for about 20 minutes…but check on them at 10 min and 15 min as you do not want your fish drying out. You ll know your Salmon Fillet is done when the Flesh of the Fish pulls away easily from the skin on the bottom.

The Sauce

While your Salmon is cooking on the BBQ prepare your delicious Soy Ginger Butter Sauce

Place ½ cup low sodium soy sauce

1/3 cup honey

1 tblspn brown sugar

1 tblspn white sugar

1 ounce piece of ginger root peeled and sliced

1 ounce piece of gingerroot peeled and zested

1 tblspn minced garlic

1 tblspn minced shallots

Into a pot on the stove and bring to a boil and then reduce twice…After doing this you are left with a rich dark brown liquid

Strain the liquid so that you discard of all chunks and are just left with the liquid and return back to the pot on the stove and then add:

1/3 cup freshly squeezed OJ

2 sticks of Room Temp Salted Butter

Once these ingredients have melded together and are fully incorporated pour into your favorite serving dish and set aside

*Note for the amount of fish I have recommended above you will want to double this recipe for the sauce…if you are doing about half the fish on this recipe then the amount of sauce shown here will be plenty

When Salmon is cooked through remove from BBQ place on serving platter, garnish with fresh Cilantro and ladle Soy Ginger Butter Sauce over the fish for all to enjoy

**Both the Rub and the Sauce were adaptations from Emeril Lagasse’s Recipe Book Entitled: Emeril’s TV Dinners