Scarface Special-Salmon Baste
1/3 cup butter
2/3 cup brown sugar
2 tbsp. lemon juice
1 tbsp. dry white wine
8 10-12 oz. Fillets
In a medium saucepan melt butter over medium heat.
Stir in brown sugar until dissolved.
Add lemon juice and wine.
Stir and heat through, about 5 minutes.
Place filets in a well-greased grill basket. Grill on an uncovered grill directly over medium coals (we use alderwood) for 4 to 6 minutes per 1Ћ2 inch thickness, or until fish flakes when tested with a fork. Turn often, basting with each turn.
Note: To experience the full flavor, you must do what we call “Taku Lodge Combat Cooking”. This means holding back a bear until we are done cooking and the salmon is served to our guests!
Taku Ginger Cookies
1 cup butter
1 3Ћ4 cup granulated sugar
3Ћ4 cup brown sugar
1/3 cup molasses
2 3Ћ4 cups all purpose flour
1 1Ћ4 tsp. baking soda
1 tbsp. cinnamon
1 tbsp. + 2 tsp. powdered ginger (if using fresh ginger, you may want to use less)
1 tsp. cloves
2 tsp. nutmeg
1Ћ2 tsp. salt
Space oven racks evenly.
Preheat oven to 350°
Cream butter and sugars together until fluffy.
Beat in egg & molasses.
Mix flour soda, spices and salt. Add to above, just until blended.
Using a small ice-cream scoop. Form walnut sized dough and dip into raw sugar.
Place on ungreased cookie sheet with sugar side up.
Bake 10 to 12 minutes for softer cookies, longer for crispier cookies.
Cookies will crack on top. Excellent served warm. Yum!
This recipe developed by Michelle Ward, with great many failures along the way!