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Alabama Recipes

On the grill

Do you love using your grill? What is the strangest thing you’ve ever cooked on the grill? I’ve heard many discussions on the benefits of using charcoal over electric and vice versa. I’m interested to hear your opinions. Head over to our Facebook page and talk to us! We love hearing feedback from our readers. In fact, last month it was brought to my attention that Mrs. Varnum’s recipe for “Cream Cheese Frosting” to go with her Zucchini Cake was in fact mislabeled. There is no cream cheese in her frosting. The recipe is correct, but it should have been titled “Frosting.” Thanks to our loyal readers for pointing that out to us! It’s time to dig out your favorite holiday recipes to submit. November’s theme is Thanksgiving recipes and December is Holiday Cakes. I’m getting hungry anticipating the submissions!

Cook of the month: Norma Jean Roberts, Tombigbee EC


Cedar-Planked Salmon

1 – 15 x 6.5 x ½-inch cedar grilling plank
1½ teaspoon kosher salt
1½ teaspoon dark brown sugar
1 teaspoon ground cumin
1 teaspoon dried thyme, crushed
¾ teaspoon coarsely ground black pepper
¾ teaspoon Hungarian sweet paprika
¾ teaspoon chili powder
¼ teaspoon ground cinnamon
1 – 3-pound center-cut salmon fillet, skinned

Immerse and soak plank in water for at least 1 hour, drain. Preheat grill between 350 degrees to 400 degrees (medium-high heat). Combine salt and next 7 ingredients, rub over fish. Place plank on grill rack; grill 3 minutes or until lightly charred. Carefully turn plank over, place fish on charred side of plank. Cover grill with lid and grill fish 25 minutes or until fish flakes with a fork. Cut fish crosswise into slices.

Delicious Turkey Burger

3 pounds ground turkey
1 tablespoon Mrs. Dash Garlic and Herb seasoning
1 tablespoon Mrs. Dash Steak or other seasoning for grilling
1 tablespoon Mrs. Dash Original seasoning
Salt, to taste

Mix all together and form into patties. Grill patties on charcoal grill for maximum flavoring. Serve on bun with lettuce and sliced tomato.

M. Smith, Cullman EC
(from the recipe archive)

 Grilled Shrimp

3 teaspoons salt
3 cloves garlic, crushed
1½ cups olive oil
2 teaspoons liquid smoke
Paprika (enough to make marinade red)
2 pounds shrimp (peel and devein)

Pour marinade over shrimp and cover all for at least one hour. Place in skillet and cook (sauté) until shrimp is done (three to five minutes). Liquid smoke can be used if not cooking on the grill. Shrimp can also be put on skewers and placed on the grill, without liquid smoke.

Carolyn Cranford, Cullman EC
(from the recipe archive)

Bill’s Grilled Lemon

Pepper Chicken 6 to 8 boneless chicken breasts
1 stick light margarine
1 cup lemon juice
2 tablespoons Worcestershire sauce
Lemon pepper and salt to taste

In a medium saucepan melt margarine. Add lemon juice, Worcestershire sauce, lemon pepper and salt. Remove from heat and add chicken breasts. Marinate approximately 1 hour, stirring every 15 minutes to make sure all pieces are coated. Heat grill, then turn heat to low. Grill chicken 25 to 30 minutes or until golden brown and tested done.

Bill J. Blake, Coosa Valley EC
(from the recipe archive)