June 28, 2009 
Jason Kallsen 
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Other posts
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Salmon prep
Fresh steelhead, on sale at Lunds for $6.00/#!!!! Read More » -
Burgers are done!
With lunds and byerly's fire roasted corn salsa — GREAT stuff! New favorite! Beverage: Yalumba Barossa Shiraz-Viognier 2005. Great stuff. Read More » -
Salmon poached in basil butter
Ooooh yeah! Read More » -
Steelhead Salmon
Still on sale at Lunds! Two 1.25# filletsFine sliced sweet onionRosemaryMurray River salt (Australia)Fresh cracked pepperOlive oil Read More » -
Nothing stops The Grilling Man
Thunderstorm just rolled in. Know what that means? Chicken brats with mango and jalapeño, onions, carrots, celery, and cauliflower. Yeah Read More » -
So who is Dario Cecchini?
The quote on my blog header is from the master of meat, the butcher of Panzano, the king of all Read More » -
A beautiful aged rib eye
Dry aging your own meat is easy and should be done with all beef cuts in my opinion. Place on Read More » -
Ooh yeah
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Damn that was good.
A perfect start to a weekend of grilling. Read More » -
Shashmi grade swordfish with asparagus
Yum. Couldn't pass up perfect swordfish!!! Read More » -
Copper River Sockeye on a bed of maple chips
A variation of something I saw in Cook's Illustrated. Read More » -
Olive oil fail
A light drizzle of olive oil is ALL that's needed. And only about three minutes a side. Read More »
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