Josh Conner

Author Archives: Josh Conner

Bourbon Soy Glazed Salmon Recipe

Bourbon-Soy glazed Salmon

Bourbon-Soy glazed Salmon

Yield: 4
Prep Time: 5 minutes
Cook Time: 5 minutes
Additional Time: 2 hours
Total Time: 2 hours 10 minutes

Sometimes, simple is best and this Bourbon Soy Glazed Salmon certainly fits the bill. While this recipe basically only has 3 ingredients, it has never failed to impress my guests.


  • 1 cup Bourbon
  • 1 cup Soy Sauce
  • 1 cup Brown Sugar
  • 4 Salmon Fillets
  • salt and pepper


  1. Mix the Bourbon, Soy Sauce and Brown Sugar
  2. Lightly season the salmon fillet with salt and pepper.
  3. Heat a non-stick skillet over high heat.
  4. Sear the salmon(flesh side down) for 1 minute.
  5. Flip the salmon and brush the glaze over generously.
  6. Cover the skillet and steam for 2 minutes.
  7. Enjoy!


This is a perfect weekday meal and goes wonderfully with rice and a quick vegetable stir fry.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 425Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 3624mgCarbohydrates: 48gFiber: 1gSugar: 45gProtein: 18g

Wild Alaskan Seafood Review


With all of the news regarding false labeling of seafood plus unsanitary growing and harvesting practices, I thought I should shine a spotlight on a wonderful company that I discovered selling wild caught, sustainably harvested Alaskan seafood. 


Wild Alaskan is an online Fishmonger. They work with several sustainable seafood purveyors and ship the best of what Alaskan waters have to offer directly to your front door every month.

Look at Wild Alaska Company like a direct line to a commercial fisherman. If you’re interested in eating the best quality fish but haven’t been able to find it at your grocery store, Wild Alaska can provide it for you.

Wild Alaskan is a monthly subscription service. You choose between what type of fish you would like, the number of portions that are delivered and finally the frequency that you want the boxes delivered (either every month or every other month) and then choose any add-ons if you’d like.

Currently, the package options are:

  • Wild Salmon
  • Wild White Fish
  • Wild Combo

Plus, there are Premium add-ons available.

In the first three options, you can choose they type of fish but not the exact varieties. The Wild Salmon box comes with a mix of Sockeye and Coho salmon, while the Wild White Fish box has a mix of white fish, such as Halibut, Cod or Pollock. And lastly the Combo box is a mix of the salmon and whitefish offerings.

Each package comes in two different sizes. You can select either the 12ct or 24ct pack size. Each piece is 6-8oz and individually packed.



Wild Alaskan currently offers several varieties of seafood that have all been sourced from some of Alaska’s highest quality catch. The companies operations are rooted in trust and sustainability. 3 core tenants of this belief are;

No Mislabeling. All of the products you receive are accurately labeled to avoid any confusion.

No Fish Fraud. No substitutes will ever be passed off as the Real McCoy. Your wild caught Pacific Cod is exactly that.

Guaranteed Wild Caught and Sustainable. All of the fish that is harvested and delivered to your door is harvest from the north Pacific using sustainable practices from carefully managed stocks.


The 12 ct box which includes; 12 of the 6-8oz portions of seafood costs $131.88 delivered, or $10.99 per serving.

The 24 ct box, which includes; 24 of the 6-8oz portions costs $239.76 delivered, or $9.99 per portion.


  1. You can choose a monthly subscription, or every other month.
  2. If you’re still working through your last box, you can delay your subscription by one month.
  3. You can cancel your subscription at any time.
  4. Their customer service is helpful and happy to address any issues you may have.
  5. High-Quality, Wild-Caught Seafood Shipped Directly to Your Doorstep. Save $15 on your First Order! Coupon Code: 15OFF

Breakfast Fried Rice Recipe

breakfast fried rice

Breakfast Fried Rice

Yield: Serves 2
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

At some point all of us have had some leftover take out rice in the fridge. This Breakfast Fried Rice recipe is perhaps my absolute favorite way to make use of that leftover rice.


  • 2 cups of cooked rice(cold)
  • 1 tablespoon Peanut Oil
  • 1 teaspoon Sesame Oil
  • 2 tablespoons of Soy Sauce
  • 3 strips of Cooked Bacon (crumbled)
  • 1 Rib of Celery (sliced)
  • 2 scallions (sliced)
  • 3 Eggs
  • 1/2 cup of Frozen Peas
  • Sriracha Sauce 
  • Ground White Pepper
  • Kosher Salt


  1. Heat a large Non stick skillet over Medium High Heat.
  2. Stir fry the rice with the Peanut and Sesame oil until heated through and beginning to look fluffy.
  3. Add in the soy sauce and stir quickly to combine.
  4. Add in the Bacon, Celery, Scallions and season with Salt and ground White Pepper to taste.
  5. Push the rice to the sides of the skillet and crack 1 egg in the center of the skillet. Quickly scramble the egg and once cooked, mix into the rice.
  6. Divide rice into two bowls.
  7. Fry the remaining 2 eggs in the skillet using more oil if necessary.
  8. Place a fried egg on top of each rice bowl.
  9. Squirt Sriracha over each bowl and serve.


This recipe is endlessly adaptable. Add or subtract ingredients as you please. I've made this with all sorts of different mixes. Just depends on whats in the fridge.

Perfect Margarita Recipe

The Perfect Margarita

The Perfect Margarita

Prep Time: 3 minutes
Total Time: 3 minutes

Once a proud craft cocktail, the Margarita has suffered in recent years from many unscrupulous restaurant owners that would turn the perfect alchemy of the original cocktail into a technicolored imposter. Luckily, we are here to to bring this noble mix back to its proper form.


  • 2 oz Tequila Blanco
  • 1 oz Grand Marinier
  • 3/4 oz Fresh Squeezed Lime Juice
  • 1/2 oz Light Agave Syrup
  • 1 oz of water


  1. Fill a cocktail shaker (we prefer a Boston Shaker), with ice.
  2. Add all ingredients and shake vigorously for 30 seconds
  3. Strain into a salt rimmed rocks glass with a few ice cubes and enjoy!

Sausage and Grits Breakfast Skillet Bake Recipe

Sausage and Grits Breakfast Skillet Bake

Sausage and Grits Breakfast Skillet Bake

Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours

This is one of my go-to recipes when I'm hosting a crowd for brunch. It looks great plus can be made the night before and baked in the morning.


  • 1 pound hot breakfast sausage
  • 2 cups chicken broth
  • 2 cups milk
  • 1 cup stone-ground grits
  • 3 cups shredded cheddar cheese
  • 2 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper
  • 8 large eggs
  • 1 tablespoon of vegetable oil
  • 8 ounces of grape tomatoes
  • 1 bunch of scallion (green parts only , Sliced)
  • 2 tablespoons of apple cider vinegar


    Heat the oven to 375 degrees.

    Heat a large Cast Iron Skillet over medium-high heat cook the sausage until browned. Remove from the heat, drain off the rendered fat and spread the sausage across the bottom of the skillet.

    Meanwhile, in a Large Saucepan, bring the chicken stock and milk to a boil over high heat. Whisk in the grits, reduce the heat to low, and cook, stirring frequently, until tender and thickened, about 40 minutes. Whisk in more milk or stock, as needed. Remove from the heat and stir in 1 cup of the cheese and 2 tablespoons of the butter. Season to taste with salt and pepper.

    In a large bowl, whisk together the eggs and season with salt. In a medium Skillet, melt the remaining tablespoon of butter over medium heat. When the butter is foamy, add the eggs and scramble, until just cooked.

    Pour the eggs into the grits and stir to combine. Pour the grits and egg mixture over the sausage in the skillet and spread evenly.

    Sprinkle the remaining 2 cups cheese over the top.

    Bake the casserole until the cheese has formed a browned crust, about 45 minutes.

    Meanwhile, heat the oil in a medium skillet over high heat. When the oil is hot, add the grape tomatoes and cook, stirring occasionally, until the tomatoes have blistered all over. Add the scallions and toss till wilted and blistered. Remove from the heat, mix in the vinegar and season to taste with salt and pepper.

    Top the casserole with the tomato mixture and serve hot.

Buttermilk Pancake Recipe


Buttermilk Pancakes

Yield: 10
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

These Buttermilk Pancakes are a weekend staple in our house. A little sweet, a little salty with a nice tang from the buttermilk that is balanced out by the butter that they're cooked in, these pancakes are pretty close to perfect. While they do take a bit more time than the boxed stuff, they are totally worth the effort.


  • 2 cups of All Purpose Flour
  • 4 tablespoons of Sugar
  • 2 teaspoons of Baking Powder
  • 1 teaspoon of Baking Soda
  • 1 teaspoon of Kosher Salt
  • 1 3/4 cups of buttermilk (full fat)
  • 1 teaspoon of Vanilla Extract
  • 2 eggs (beaten)
  • 4 tablespoons of butter (melted), plus more for cooking.


In a large bowl, mix together all of the dry ingredients. Stir the buttermilk, Vanilla extract, eggs and melted butter into the dry ingredients until fully incorporated. Heat a cast iron skillet or electric griddle over medium heat. Once hot, liberally coat the pan with butter and pour in the desired amount of batter. I usually use 1/4 cup, but you can use as much or as little as you want. Cook over medium heat until bubbles rise to the surface of the pancake (about 2-3 minutes), flip and continue to cook for another minute or so. Serve warm with melted butter and real maple syrup.


If you need to keep the pancakes warm before serving, place on a sheet pan in a 200 degree oven until ready to serve.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 184Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 51mgSodium: 568mgCarbohydrates: 27gFiber: 1gSugar: 7gProtein: 5g

Bacon and Cheddar Biscuits Recipe

Bacon cheddar drop biscuits

Bacon Cheddar Biscuits

Yield: 12
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

(Image credit: Emma Christensen)


  • 2 cups self-rising flour
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 2/3 cup buttermilk
  • 2/3 cup sour cream
  • 1/4 cup vegetable oil or melted butter
  • 1/2 cup grated sharp cheddar cheese
  • 1/4 cup cooked chopped bacon
  • 3 tablespoons chopped scallions


    Heat the oven to 450 degrees. Spray a baking sheet generously with oil. In a large bowl, whisk together the flour, sugar and salt. Stir in the buttermilk, sour cream and oil, then mix in the cheese, bacon and scallions. Spoon the biscuits on the prepared baking sheet, but leave a couple inches between them. Bake about 15-18 minutes or until the biscuits have risen and browned. Dig in.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 202Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 22mgSodium: 552mgCarbohydrates: 17gFiber: 1gSugar: 2gProtein: 6g

Lowcountry Shrimp Boil Recipe

Shrimp Boils are a perfect meal for a crowd. Easy to prepare for any celebration or tailgate party.

Lowcountry Shrimp Boil

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Seafood Boils might be my favorite type of dining. Enjoying a frosty beer while hanging with friends and family around the boiling pot and waiting for the pile of shrimp, sausage, corn and potatoes to be poured over a news paper lined table is, in my opinion, a superb past time. I've never been a huge fan of boiled sausage, so i grill mine along with some french bread for sopping.


  • 1/2 cup of your favorite seafood seasoning (such as Old Bay or Zatarain's) Plus more for serving
  • 2 beers
  • 2 large onions (peeled and split in half)
  • 2 lemons(washed and cut in half)
  • 2 pounds of small red potatoes
  • 8 ears of corn (shucked and cut in half)
  • 4 pounds of Fresh Shrimp 
  • 1 pound of smoked sausage or Kielbasa
  • 1 loaf of french bread (split in half length wise)
  • Melted Butter, Cocktail Sauce and Hot Sauce for serving


Using an outdoor propane burner or turkey fryer, bring 2 gallons of water to a boil with the seafood seasoning, Beer, Onions and lemons. Add salt if needed. Simmer for 20 minutes to let the flavors develop. Add in the potatoes and cook for about 15 minutes over medium high heat . Add in the corn and cook for an additional 5 minutes.

Meanwhile, using a grill, cook the sausage over low heat until cooked though. remove from the grill and slice into rounds. Grill the French Bread until crusty. Keep warm.

Once the potatoes cooked, reduce the heat to low and add in the shrimp. They will only take 3-4 minutes to cook through. when ready, drain the liquid off and pour the contents onto a newspaper lined table. Scatter the sliced sausage and drippings over the pile. Dust liberally with more seafood seasoning and dig in. Serve with plenty of melted butter, cocktail sauce, hot sauce and of course, cold beer.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 796Total Fat: 28gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 411mgSodium: 1401mgCarbohydrates: 67gFiber: 5gSugar: 10gProtein: 67g

Braised Beef Brisket Recipe

Beef Brisket

Braised Beef Brisket

Yield: 4
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes

Our Braised Beef Brisket recipe is a hearty entree that satisfies every time. While it has several ingredients, the process is simple and results in a well balanced flavor and unctuous mouthfeel.


  • 1 beef brisket (4 to 5 pounds), well marbled
  • 2 to 3 tablespoons vegetable oil
  • Kosher salt
  • Freshly ground black pepper
  • Smoked Paprika
  • Ground cumin
  • 1 large onion, roughly chopped
  • 4 celery stalks, roughly chopped
  • 4 carrots, roughly chopped
  • 5 or more cloves of garlic, smashed
  • 2 bay leaves
  • 1 sprig fresh rosemary, coarsely chopped
  • 5 sprigs fresh thyme, chopped
  • 1 1/2 cups red wine
  • 1 (14 1/2-ounce can) low-sodium beef broth
  • 1/2 cup balsamic vinegar
  • 1 tablespoon tomato paste


    Heat oven to 300 degrees. Liberally season the brisket all over with salt, pepper, paprika and cumin. In a large, heavy pot or Dutch oven over medium-high heat, add vegetable oil to barely cover the bottom. When oil is hot, add brisket and brown on all sides. Remove meat to a plate. In the same pot, add the onion and cook until just soft, being sure to scrape the bottom of the pot. Add the celery, carrots, garlic, bay leaves, rosemary and thyme and cook until vegetables soften. Add wine, broth, vinegar and tomato paste and bring to a boil. Reduce the liquid for a few minutes . Season with salt and pepper to taste. Remove from heat.Return brisket to the pot, along with any juices on the plate. The liquid should come about halfway up the sides of the meat. Add extra broth if needed. Cover tightly and place in the oven. Cook for 1 1/2 hours, turn meat over and cook for 1 to 2 hours, until meat is fork-tender. Serve warm. 


Photo Credit: Sandor Welsz/Flickr

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 314Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 23mgSodium: 463mgCarbohydrates: 20gFiber: 4gSugar: 10gProtein: 9g

Cobb Salad with Derby Dressing Recipe

Cobb Salad with Derby Dressing

Cobb Salad with Derby Dressing

Yield: 8
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes

Cobb Salad has been a show stopper for years and our version won't disappoint. Crisp greens, rich Blue cheese, salty bacon, and buttery Avocado all star in this satisfying Salad that can be a side or an entree.


  • For the Salad;
  • 6 cups of mixed lettuces
  • 1 cup grape tomatoes (sliced in halves or quarters)
  • 1 large chicken Breast (cooked and diced)
  • 6 slices of Bacon (cooked and crumbled)
  • 3 hard boiled eggs (peeled and chopped)
  • 1 ripe avocado (peeled and diced)
  • 2 oz. Blue Cheese (crumbled)
  • 1/4cup of sliced chives
  • For the Dressing;
  • 1/4 cup of water
  • 1/4 cup of red wine vinegar
  • 1/4 teaspoon of sugar
  • 1 tablespoon of fresh lemon juice
  • 2 teaspoons of Kosher salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of Worcestershire sauce
  • 1 teaspoon of Dijon mustard
  • 1 small garlic clove
  • 1/4 cup of olive oil
  • 3/4 cup of vegetable oil


    In a blender, add all dressing ingredients except for the oils. Blend on high until smooth. With the blender running, slowly add in the oil until fully incorporated. Pour into a small container.

    To serve, Toss the greens with dressing and spread out on a large platter. Take the remaining salad ingredients and scatter evenly across the greens.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 433Total Fat: 40gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 32gCholesterol: 98mgSodium: 858mgCarbohydrates: 6gFiber: 3gSugar: 2gProtein: 13g