Skyline Chili Oyster Crackers?

My brother lives in Skyline Chile country and got me hooked on the stuff.  Thankfully he keeps me well supplied with regular deliveries.

Okay.  Skyline Chili Oyster Crackers are not your regular saltines.  I tell you there is something about them!   So I’m having some homemade beef and barley soup tonight and I open up my latest shipment of Skyline Chili Crackers and somethings not right…

I think I am paranoid!

I think these crackers are crisper and browner and just not the same!

I google it and my paranoia is confirmed!

Skyline Chili has a new oyster cracker baker.  (Say that three times as fast as you can!)

Read about it here.

I google more and find this!

Yikes, is nothing sacred?

 

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Skyline Chili Contest Missed!

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In September last year there was a contest for free Skyline Chile for one year.  Was I told about this? No!  Here is the proof of the contest: Link to contest !

I confess I have an addiction for Skyline Chili, thanks to my brother who lives right in the neighborhood and can eat the stuff whenever he wants!  Here is the three way, to die for, but my brother eats salads!

Granted my brother keeps me stocked up with regular  shipments of Skyline Chili, and he is a healthy eater and Skyline Chili may not be on his diet and oh my gosh I making excuses for my brother!

Anyway I missed out on my chance to win a free year’s supply of Skyline Chili (never mind that I never win anyway when I enter these contests).

Double granted my brother would’ve had to eat a lot of Skyline Chili to win me a years free supply.   Family sacrifice right?

What! Don’t know what Skyline Chili is?  A truly regional delicacy.

2-way – layer of spaghetti noodles topped with Skyline Chili.

3-way – layer of spaghetti noodles, Skyline Chili topped with cheddar cheese.

4-way – layer of noodles, Skyline Chili, cheese and chopped raw onions.

5-way – layer of noodles, Skyline Chili, cheese, red beans and onions.

The Colorado girl’s version of a yummy Skyline Chili experience?

Skyline Chili Frito pie. See you later off to the store for Fritos!

( I also can’t resist a smothered Skyline Chili hot dog with random toppings.)

 

Broiled Miso Salmon and Blushing Baked Salmon Recipes

The tastiest salmon dishes from Jane who made enough for over 100 people for a recent luncheon at my church, enjoy!

Broiled Miso Salmon

¼ C white (shiro) miso paste*

3 T mirin

2 T sake

1 T sugar

1 T soy sauce

4 salmon fillets

  • Whisk all the ingredients, except the salmon, together in a bowl.
  • Turn the salmon fillets in the marinade to coat, cover and refrigerate overnight.
    • If you are doing an entire half a salmon, after placing it skin side down in a pan, just spread the marinade over the fish, cover and refrigerate overnight. If you only have about an hour to marinate, after coating the fillets, you can place them skin side up so that the flesh is sitting in the marinade and soaks in.
  • To cook the fish, turn on the oven to high heat.
  • Place salmon skin side down in a pan, pat off a some of the excess marinade and cook for about 10 minutes. Check to see how it flakes to see how done it is and to make sure the marinade still on the fish is not burning.  Some people like the salmon barely cooked through and still a little translucent near the middle.  If it is a thicker fillet, it might take more than 10 minutes to have it cook all the way through.
    • For ease of clean-up, use some aluminum foil in the pan since the marinade on the pan instead of the fish will probably burn due to its high sugar content.
    • If you like a little “crispiness” to the outside of the fish, you can cook it on broil instead, but keep an eye on it so it doesn’t burn.
  • Can garnish with thinly sliced scallions or thinly sliced scallions and either black or white goma.

*Shiro or white miso paste is a mild miso paste and recommended for this recipe to let the salmon shine through, but you could also use Awase miso, a mix of white and red miso if that was what you had.

 

Blushing Baked Salmon

6 salmon fillets

3 T fresh lime juice*

3 T honey

2 T olive oil

Salt and pepper to taste

Mint springs and 2 limes sliced in thick wedges for garnish

  • Remove fillets from fridge.
  • Combine lime juice, honey, olive oil, salt and pepper in a marinade
  • Divide the marinade over the salmon fillets and let marinate for about 30 minutes to an hour. Do NOT marinate overnight because the citrus-y lime juice will “cook” the fish like in a ceviche.  After coating the fillets, you can place them skin side up so that the flesh is sitting in the marinade and soaks in.   You can also do a half a salmon, but then I would double the marinade.
  • Turn on the oven to 450 degrees.
  • Place salmon skin side down in an oven proof dish or a pan and cook for about 10 minutes or until done to your liking.
    • Can also put the oven on broil if you like a little “crispiness” to the outside of the fish, but keep an eye on it so it doesn’t burn.
  • Garnish each fillet with a mint spring and a lime wedge.
    • Alternatively, you can save back a about a tablespoon of marinade, and use a citrus zester (not a microplaner) to peel off lime strips and put them in the marinade along with some thinly sliced mint. Garnish each fish fillet with a little of that mixture along with a lime slice or lime wedge.

* Wash the lime and microwave for about 15-20 seconds to help it release more juice.  How many limes you need will depend on how “juicy” the lime is.  I find a lime will usually give me a little more than 1 T of juice.

 

Rootbeer Float another Extreme Dessert, Prohibition Treats’ Liq-Creme Alcohol Infused Ice-Cream

Extreme dessert and nostalgia?  Try this adult treat, ice cream infused with alcohol.

Rootbeer vodka and rootbeer liquor, another winner!

Thinking too sweet? Pleasant surprise, rich with just the right touch of sweetness.

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What has Brian Fashaw dreamt up for his next perfect extreme dessert?

Peach  Cobbler, yum!

Brian personally mixes each small batch to create a high quality and decadent experience.

Total Beverage (Westminster Total Beverage, 9359 Sheridan Blvd., Westminster) is my vendor.  Must be 21 years of age to indulge.

 

Sin Chata an Extreme Dessert, Prohibition Treats’ Liq-Creme Alcohol Infused Ice-Cream

Extreme Dessert?  Ice cream infused with alcohol.

Sin Chata is a rich ice cream with a lovely cinnamon finish.  Took it to a friend’s for dessert and it was perfect with her peach pie!

Cinnamon whiskey and rum chata.

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Brian Fashaw a dreamer of  perfect flavors.

Personally making each signature blend to insure a taste that will amaze.  I am unable to keep up with his new creations.

Total Beverage (Westminster Total Beverage, 9359 Sheridan Blvd., Westminster) is my vendor.  Must be 21 years of age to indulge.

 

Extreme Dessert, Prohibition Treats’ Liq-Creme Alcohol Infused Ice-Cream, This Weekend’s Tasting

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Extreme Dessert?  Ice cream infused with alcohol.

Current seasonal favorite? Pumpkin cheesecake.  Sensuous creamy yumminess infused with Bourbon, cream cheese, pumpkin and graham crackers!

This weekend’s tasting location?  Big Liquor Warehouse in Aurora, Colorado on Saturday 11/19/2016 from 2:00 pm to 5:00 pm.

Address: 100 S Abilene St., Aurora, Colorado

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Brian Fashaw, our ingenious creator, who personally makes each signature blend to insure a unique taste experience.

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An amazing taste that won’t disappoint!