No-Stick Marinade for Seafood

Ingredients

Place the egg yolks, Dijon mustard, and vinegar in a food processor. Blend on medium speed for 1-2 minutes.

Slowly drizzle oils into the mixture, one tablespoon at a time. If the marinade becomes too thick, add 1-2 tablespoons of warm water. Once all of the oil has been incorporated, add seasoned salt, onion powder, paprika, cayenne, garlic powder, white pepper, black pepper, dry mustard, oregano, and thyme until incorporated.

Store covered in the refrigerator until needed.

Yield: 2 1/2 cups

Instructions

4 Egg Yolks

1 Tbl Dijon Mustard

1/4 cup Balsamic Vinegar

1 cup Canola Oil

1 cup Light Olive Oil

Warm water as needed

2 Tbl Lawry’s Season Salt

1 Tbl Onion Powder

1 Tbl Paprika

1/2 tsp cayenne Pepper

2 tsp Garlic Powder

1 tsp White Pepper

1 tsp Black Pepper, freshly ground

1 tsp Dry Mustard

1 tsp Dry Oregano

1 tsp Dried Thyme Leaves

Recent Recipes

Orange and Bourbon Glazed Duck for Drew

My brother Drew and I were always wound up on Christmas Eve. He was four years older, but you’d never know it by how excited we both were. He’d be bouncing off the walls, too keyed up to sleep, while I’d follow his lead like I always did. When we finally did drift off, it wouldn’t be long before he’d shake me awake before dawn, eyes shining like he hadn’t slept a wink. Those early mornings felt like magic. Now, Christmas means he’s usually out duck hunting in the Delta, his favorite place on earth. He loves the hunt and the calm that comes with being out in the field before the sun rises. I thought of him when I put together this recipe. It’s a little bit of Drew—those wild December mornings in the Delta and the quiet way he’s always looked out for me.

Honey Bundt Cake

This bundt cake brings back memories of family gatherings on Bellewood Drive where sweets were as much a part of the celebration as the presents under the tree. The warm notes of cinnamon and honey make it a natural fit for holiday mornings or as the perfect finish to a Christmas feast. The pomegranate glaze adds a bright, tart finish that keeps things interesting. Make sure to grease every nook and cranny of your bundt pan thoroughly. Use butter and dust with flour for a clean release. Also, letting the cake cool for a solid twenty minutes before flipping is key to avoiding a sticky mess.

Smoked Salmon and Scrambled Eggs

Serves 6 Preheat oven to 375° F On a bias, slice half-inch thick slices of bread. Place the bread in…

RobertStJohn.com