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One of my most dependable go-to recipes. My wife sometimes likes me to add crushed ginger to the marinade, and I sometimes squeeze some fresh lemon juice at the end, but the original recipe is still darn good. To get optimal results you should grill over coals, lump charcoal being my preference. Being able to grill year-round is one of the best things about living in South Florida. Since fish fillets tend to stick on the grill (even a well oiled one)I like to grill on a sheet of oiled aluminum foil placed right on top of the hot grate, and the salmon always turns out perfect.

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Garlic Shrimp Linguine

Reviewed: Aug. 9, 2009

Good recipe but like some others had to increase the amount of butter and wine to make enough sauce for all the pasta. I also used 6 cloves of garlic (we love garlic).

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2 users found this review helpful

Old Italian Meat Sauce

Reviewed: Aug. 9, 2009

This is a really goody recipe. My wife and I vary it per the ingrediants we have on hand, sometimes using italian sausage or sometimes using only ground beef. If we don't have fresh herbs we'll just use Italian Seasoning. Either way it's always dependably good. I especially like using this sauce when I'm making the Baked Ziti 1 recipe on this website, which uses provolone and sour cream. Absolutely delicious!

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Baked Ziti I

Reviewed: Aug. 8, 2009

This is a wonderful recipe, tastier than your standard baked ziti, in fact much tastier than any I've had from a restaurant. The addition of provolone and substitution of sour cream (for ricotta) really kick up the flavor and makes it more savory. My wife who never really cared for baked ziti loves this dish. We use the "Old Italian Meat Sauce" recipe on this website which is really good. A little bit of advice for everyone who thinks of using ricotta instead of sour cream. Stop!!! Don't!!!. Once you do that it's pretty much just the standard old boring recipe. The sour cream is integral to making this dish such a keeper.

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8 users found this review helpful