Johnny's Seasoning Salt

Here's how I prepare my favorite steak. You purists out there will have to forgive me for suggesting that you puncture a steak before cooking it but I've tried this both ways and it always comes out best when done as stated below. Folks rave about these steaks and my family rarely (no pun intended) orders steak when we eat out. I'll give approximate measurements though it all depends on how many steaks you prepare.

Ingredients:

2 Boneless Ribeye Steaks
Johnny's Seasoning Salt
1/4-Cup Teriyaki Sauce
1/4-Cup Worcestershire Sauce
1-Gallon Ziploc Freezer Bag

Apply Johnny's Seasoning Salt liberally to the steaks then poke the seasoning into the steaks with a fork somewhere in the neighborhood of 40 times depending on the size. Flip Steaks over and repeat. Next place steaks in a 1-gallon seal-able plastic kitchen bag. Pour the Teriyaki sauce and Worcestershire sauce into the bag, remove excess air and seal the bag. Place the bag in the refrigerator for at least an hour, longer adds flavor though I wouldn't leave them overnight. If you flip the bag over occasionally the marinade will permeate the steaks more evenly.

Remove the steaks from the fridge one hour before cooking if you can and let them warm. Light the grill to get it up to temperature. I use a Webber Performer charcoal grill that I absolutely love. If you are using a gas grill you only need to light one side but make sure the lid is closed to heat up the entire area. If you are using charcoal have the coals to one side of the grill and leave the other side without. This will allow you to use what is called the Sear and Slide method of grilling steaks. Thank you Richard Beal.

When the is grill ready, sear the steaks over the coals or flames for about three to four minutes per side. You can do this with the lid down to give it a smokier taste. The idea is to get the entire steak to have a nice caramelized exterior not to get fancy grill marks. Once the ribeyes have been seared, move them over to the cooler side of the grill, put the lid back down and bring the center of the steaks up to the desired temperature. Rare or medium rare steaks have a better flavor but you can heat them on the cooler side of the grill to the preference of the individual. Remove the steaks from the grill and let them rest for a few minutes then serve.

This is a phenomenal way to enjoy salmon and no one will know how easy it was to prepare. The salmon is wrapped in foil and steamed in the oven.

Preheat oven to 350 degrees

Ingredients:

1- Salmon Filet (we prefer no skin)
Johnny's Seasoning Salt
1/8-Cup Lemon Juice
1/8-Cup Teriyaki Sauce
1-Tbsp Rice Wine Vinegar
1-Tbsp Onion Powder
1-Tbsp Garlic Powder
2-Tbsp Minced Onion (dried works)
1/4-Cup Thick Teriyaki Baste
1-Tbsp Dried Parsley Flakes
Aluminum Foil
Cookie Sheet

Start by cutting a piece of foil that is a little more than twice as long as your salmon filet. Place the foil on the cookie sheet. Then pat the filet dry and place it on the foil. Liberally apply Johnny's Seasoning Salt and poke into the salmon with a fork. Next pour the lemon juice over as much of the salmon as you can and then do the same with the teriyaki sauce followed by the rice wine vinegar. Now you can sprinkle the onion powder, garlic powder and minced onions on to the filet. I then like to drizzle the teriyaki baste in a back and forth S pattern about a 1/2 an inch apart over the salmon, it makes it look great and adds a sweet flavor to each piece you serve. The last ingredient is the parsley sprinkled on for color.

To get ready to steam the salmon, fold the additional foil over the top of the filet and then begin to seal the bottom piece of foil to the top piece by folding them into each other until there is a tight seal all around. Now you're ready to put it in the oven. Cook at 350 degrees for 30 minutes.

You can cut through the foil to get to the filet and then choose your portion sizes and plate it. The Salmon is so tender you can cut through it with a spatula. We like to serve it with wild rice, squash, dinner rolls and a green salad.

We use Johnny's Seasoning Salt in more ways than we can list here but just to give a taste of a few more:

Popcorn - I have a childhood friend who still thanks me whenever we cross paths for introducing him to Johnny's on popcorn.

Mashed Potatoes - Butter, Milk and Johnny's makes the best mashed potatoes.

Eggs - We put Johnny's on all types of eggs. Our favorite is scrambled eggs mixed in a blender with a little milk, cheddar cheese and Johnny's.

I hope you enjoyed this lens and that you will give this wonderful condiment a try soon.