Ginger Snaps (Frances Ketcheson's famous recipe)

Gary sent this at my request.

Ingredients
3/4 c. Crisco (butter)
1 c. sugar
1 c. brown sugar
1 c. molasses
1/2 c. cold water
3 tsp soda
5 c. flour
2 tsp ground ginger
1/8 tsp salt


Cream shortening and sugars. Stir in molasses to which soda has been added. Sift dry ingredients and combine with the sugar mixture, alternating with water. Roll into balls and place on baking sheet. Bake @ 350 for 15 min.

Killer Chicken Thigh Marinade

I made this sometime this summer and took it to Blake and Cheryl's, whom I consider BBQ experts. They thought it was worth sharing so here it is:

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Author: Victor

Serves: 9

Ingredients

• 9 bone-in, skin-on chicken thighs (about 4 lbs)
• 2 Tbsp olive oil
• 1 Tbsp sesame oil
• 4 Tbsp low sodium soy sauce
• 1 Tbsp Worcestershire sauce
• 2 Tbsp lemon or lime juice
• 5 Tbsp honey or maple syrup
• 6 cloves of garlic, minced
• ½ tsp freshly ground black pepper
• 2 tsp kosher salt (plus more to taste)

Instructions

1. Mix all ingredients for marinade together in a large bowl or a plastic zip-lock bag. Add the chicken and make sure that every piece is covered evenly. Marinate in a fridge for at least 30 minutes to 2 hours or, better yet, overnight.
2. Preheat oven to 450 degrees F.
3. Place the chicken and all of the marinade in a baking dish. Bake uncovered at 450 degrees F for 25-30 minutes with the skin side up, until the internal temperature reaches 165°F. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken thighs in the juices and marinade about 15-20 minutes into baking.

Whitaker's BBQ Salmon

We ate this at Meg and Weston's about a month ago and it was the best salmon I've ever tasted.  Like candy.  SERIOUSLY!  Try it and see:

3 Tb butter, melted
1/2 tsp mustard
1 1/2 tsp Worcestershire sauce
1 Tb lemon juice
1/2 tsp salt

Heat grill to as hot as it will go (about 20 minutes.) Pour marinade over 2# salmon fillet.  Turn grill to low.  Place fillet on grill and cook 5-10 minutes until done.  To test, pick open center with a fork.  The meat shouldn't look too dry or too liquid - the liquid should just about be setting up.