MEMPHIS, Tenn. — Labor Day and the end of summer usually means time to get together with friends and family for a cookout.
Chef Patrick Gilbert from Owen Brennan’s restaurant in East Memphis has a great recipe you can cook inside or outside, all with Dale’s Seasoning.
2 cups dales reduced sodium blend seasoning
-2oz fresh ginger
-1 bunch green onions
-1 cup brown sugar
-3 tbl cornstarch
Combine dales, ginger, green onion and brown sugar into a sauce pan and bring to a boil. In a separate bowl add cornstarch and 1 tablespoon of cold water and whisk together. Once sauce pan is boiling, add cornstarch to the ginger mixture while whisking . Let boil for 30 seconds and then remove from heat and strain.
Season salmon with granulated garlic 1/2 tsp for 8oz filet. Grill salmon to your liking. Glaze with sauce.
2 cups rice
2 cups water
1/2 carrot diced
2 ribs celery diced
1/4 yellow onion diced
1/2 cup dales reduced sodium blend seasoning
Combine 2 cups of rice and 2 cups of water and bring to a boil in a pot for 3 mins. Cover pot and remove from heat. Let stand for 20 mins.
In large hot skillet, add 1 tablespoon of butter, then add onions, carrots and celery. Saute until soft, then add cooked rice. Crack both eggs into the rice and saute until cooked. Lastly, add dales and stir until blended. Remove from heat and serve.