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This recipe is courtesy Harrah's Louisiana Downs Steakhouse & Grill, as prepared by Chefs Chris Colello and Maurice McMillan.
Jack Daniel's Barbecue Glazed Salmon:
2 Eight ounce salmon fillets
salt & pepper
2-4 oz Jack Daniel's barbecue sauce (see recipe below)
With the skin side of the salmon facing up, butterfly and flip the salmon open so the skin is on opposite sides.
Rub the salmon with a little olive oil and season with salt and pepper. Grill on medium high heat to desired doneness, basting with the barbecue sauce on both sides.
Serve with peanut slaw and grilled corn. (See below)
Jack Daniel's Barbecue Sauce
(This is the restaurant quantity - use as a guide when making smaller batches)
1 liter Jack Daniel's
2 cups Coke Syrup (if you can't find it, just reduce coke in saucepan until syrupy over medium low heat)
1 cup brown sugar
1 gallon barbecue sauce (your preference)
Place Jack Daniel's, Coke syrup and brown sugar in a large pot and reduce on medium heat by half. Add barbecue sauce of choice and simmer 25 - 30 minutes.
3-4 cups shredded red cabbage
4-5 tbs mayonnaise
1/2 cup rice vinegar
1 tbs sugar
1/2 cup chopped peanuts
In a large mixing bowl, toss cabbage and mayo. Add sugar to vinegar, then add to cabbage. Toss in peanuts and stir to incorporate all ingredients. Let sit in fridge for 20-30 minutes before serving.
2 ears sweet corn
2 tbs butter
2 tbs chopped herbs (parsley, cilantro, chives)
On a grill plate (or sheets of heavy-duty aluminum foil), melt butter and toss in herbs. Roll corn in butter and let grill over medium high heat until tender (about 15 minutes). Put corn ears directly on grill grate and let cook for a few seconds on each side - just long enough to get that smoky grilled flavor.