Salmon with Balsamic Thai Chile Glaze

  • By Ned Adams
  • 16 May, 2017


4 Scallions, white parts and 4 inches of green tops
4 to 6 (6-ounce) salmon fillets with skin attached
Salt and ground black pepper
2 tablespoons vegetable oil
1 tablespoon of Asian sesame oil
3 garlic cloves, minced (I used 1/2 teaspoon garlic powder)
2 tablespoons grated fresh ginger
1/2 cup sweet Thai chile sauce
1/4 cup firmly packed light brown sugar
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 to 2 tablespoons freshly squeezed lime juice


Dice white parts of scallions and put in a bowl for later. Chop green part of scallions on a diagonal and save for later.

Rise and dry the salmon fillets. In a 12″ skillet heat the vegatable oil on medium / high heat.

Sear the salmon fillets with skin side up for 4 minutes. Turn filets over and cook until salmon is translucent.

Take salmon out of the skillet and cover with aluminum foil. Wipe out the skillet and add the sesame oil, garlic, ginger and white part of scallions. Cook for 1 to 2 minutes over medium / high heat. It will start to smell amazing. Add the chili sauce, brown sugar, soy sauce and vinegar. Mix until it becomes the consistency of a syrup.

Serve salmon with glazed brushed on top. Add green tops of scallions to each fillet.

Credit: “The New Cast Iron Skillet Cookbook” page 166

Dutch Oven Daddy

By Jeremy Hall 16 Jan, 2018

2 cups sugar
1 cup evaporated milk
1 1/3 cups peanut butter
3 tablespoons butter
1 cup mini marshmallows
1 teaspoon vanilla extract


Combine sugar, butter, and evaporated milk in skillet. Set to medium heat and bring to a boil. Boil for five minutes, stirring constantly. Turn skillet off and add marshmallows, peanut butter, and vanilla. Stir until marshmallows and peanut butter are melted, then cool until it gets firm. Put in the fridge to firm if needed. 

By Ned Adams 14 Jan, 2018

2 fillets salmon
2/3 cup brown sugar
1 teaspoon pepper
1 tablespoon salt


1.Mix ingredients together and cover each fillet with mixture and wrap in aluminum foil and refrigerate for 4-5 hours.

2. Unwrap salmon and add to 13" cast iron skillet.

3. Start smoker on smoke setting and cook for 30 minutes.

4. Increase smoker setting to 225 degrees and cook for 45 to 60 minutes.

5. Serve with lemons.

By Ned Adams 13 Jan, 2018

8 oz uncured bacon, cut into small pieces
1/2 large onion, diced
1 large cooked sweet potato, chopped
4 eggs
salt and pepper to taste


1. In a 10 inch skillet  over medium heat, cook the bacon until crispy.
2. Add the onion and cook until softened- about 5 minutes.
3. Add the sweet potato and cook for another 5 minutes until the potato is warmed through.
4. Make 4 little spaces in the mixture and crack an egg into each one.
5. Cover and continue to cook until desired doneness. About 5-7 minutes for eggs that are still runny.
6. Sprinkle a little salt and pepper over each egg.
7. Serve straight from the skillet.

By Jeremy Hall 08 Jan, 2018

  • 1 pound raw large shrimp, peeled and deveined
  • 14 ounce pork or chicken sausage, sliced
  • 2 medium sized zucchini, sliced
  • 2 medium sized yellow squash, sliced
  • ½ bunch asparagus, sliced into thirds
  • 2 red bell pepper, chopped into chunks
  • Sea Salt and Freshly Ground Pepper
  • 2 Tablespoons extra virigin olive oil
  • 2 Tablespoons Original Creolle Cajun Seasoning


  1. In a large bowl add the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper and sea salt and freshly ground pepper. Add olive oil and original creolle cajun seasoning and mix.
  2. Add to a large skillet and turn to medium high. Cook for about 8-10 minutes until the shrimp is pink and the vegetables are tender.
  3. Garnish with fresh parsley if desired and serve immediately.

By Ned Adams 31 Dec, 2017


20 jalapeños sliced in half length wise and seeds removed
4 oz cream cheese
1 teaspoon garlic powder
1 lb regular cut bacon cut in 1/3 pieces


1. Preheat oven to 350°F.
2. Mix cream cheese and garlic powder.
3. Fill each jalapeno slice with cream cheese and wrap with bacon.
4. Secure bacon with a toothpick.
5. Add poppers to a 12" Dutch oven or 12" skillet.
6. Bake for 25-30 minutes or until bacon is cooked.

By Ned Adams 31 Dec, 2017


8 oz ground chorizo
1 small onion diced 
1 small jalapeño  diced
3 cups shredded mozzarella cheese 


1. Heat oven to 350°F
2. Brown chorizo, onion and jalapeño until chorizo is fully cooked in an 8" cast iron skillet.
3. Spread mozzarella cheese evenly over chorizo mixture.
4. Bake for 15-20 minutes until cheese is hot and bubbly.

By Ned Adams 28 Dec, 2017

2 lbs ground beef
6 tablespoons unsalted butter, divided
2 tablespoons olive oil
2 medium onions, diced
1 tablespoon garlic powder
2 carrots, diced
2 celery stalks, diced
2 1/2 cups beef stock
2 tablespoons parsley, chopped
1 tablespoon rosemary, chopped
1 teaspoon ground thyme
1 bay leaf
1/2 cup frozen peas, thawed
1 tablespoon cornstarch
1 tablespoon white ground pepper
3 tablespoons Worcestershire sauce
2 pounds russet potatoes, peeled. Cut into 1 inch pieces
1/2 cup heavy cream
3/4 cheese (cheddar, gruyere or crumbled feta)


1. Boil potatoes in a large pot and cook for 12 to 15 minutes.

2. Drain and add cheese, heavy cream and 4 tablespoons of butter and combine.

3. Set potatoes aside.

4. Preheat oven to 425 degrees.

6. Brown beef in a 12" cast iron skillet.

7. Set aside beef in a bowl.

8. Heat 2 tablespoons of butter and 2 tablespoons of olive oil in skillet.

9. Add onion, garlic powder, carrots and celery. Cook until onions are translucent.

10. Add browned beef to skillet with beef stock, parsley, rosemary, thyme and bay leaf, pepper and Worcestershire sauce and bring to boil.

11. Reduce heat and simmer for 15 minutes until thickened.

12. Add cornstarch, peas and a small amount of water, simmer until thickened.

13. Spoon potatoes over mixture.

14. Bake for 15-20 minutes until potatoes are lightly browned.
By Jeremy Hall 19 Dec, 2017


1 can chili with beans
8 all-beef hot dogs, slice into bite-size pieces
2 cups shredded Cheddar cheese 
2 cans canned biscuits 
2 tablespoons butter, melted
1 teaspoon garlic powder
1 teaspoon parsley flakes


1. Heat oven to 375°F
2. Mix 1 can  chili with beans and 8 all-beef hot dogs, cut into bite-size pieces, in 12" Skillet. Top with 2 cups shredded Cheddar cheese.
3. Open 2 cans  biscuits; separate into biscuits, and cut each into 4 pieces. Place in large bowl; toss with 2 tablespoons melted butter, 1 teaspoon garlic powder and 1 teaspoon parsley flakes. Scatter biscuits on top of casserole.
4. Bake 20 to 22 minutes or until biscuits are light golden brown and cooked through. Let stand 5 minutes before serving.

By Ned Adams 18 Dec, 2017

1 box german chocolate cake mix
1 cup evaporated milk
1/2 cup (1 stick) butter melted
1 1/2 cups semi-sweet chocolate chips
1 cup chopped walnuts

11 oz bag caramels unwrapped
1/3 cup evaporated milk


1. Preheat oven to 350 degrees.

2. Mix cake mix, 1 cup evaporated milk, butter and walnuts in a medium bowl and combine.

3. Add half of the mixture to a greased 10" Cast iron skillet and bake for 15 minutes.

4. In a medium sauce pan, heat up caramels and 1/3 cup evaporated milk and stir until well combined and thickened.

5. Pull out the Cast iron skillet of the oven and add 1 1/2 cups chocolate chips.

6. Spread caramel mixture over the chocolate chips.

6. Spoon dropfuls of the rest of the batter mix over the top. You do not need to spread.

7. Bake for 25-30 minutes and let sit until cooled.
By Ned Adams 14 Dec, 2017
1 cup walnuts
1 cup pinenuts
1 cup unsalted roasted cashews
1 cup unsalted roasted pistachios
1 egg white frothy

1/2 cup sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger

1. Preheat oven to 325 degrees.

2. Add nuts and frothy egg white into a medium mixing bowl and combine.

3. In a small bowl, combine the rest of the ingredients until mixed well. This will make a really nice spiced mixture.

4. Combine the two bowl mixtures and make sure the nut mixture is coated well with the spice mixture.

5. Add to a 12" Cast iron skillet and spread in an even layer.

6. Bake for 25 minutes. Pull skillet out and let rest until the nuts are cooled.

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