- Grilled Salmon with Chipotle Lime Marinade
- Miss Marvell’s Mac & Cheese
- Sauteed Turnip Greens with Garlic
- Puerto Rico's Rice with Pigeon Peas
I was introduced to Miss Marvell's Mac & Cheese just this week on National Mac & Cheese Day. It was so delicious that I have to introduce it to the family this Sunday.
Grilled Salmon with Chipotle Lime Marinade
This marinade is good for chicken, beef, lamb, pork and vegetables
4 – 6 ounce salmon fillets
For the marinade
½ cup olive oil
2 limes juiced
¼ cup tamari
1 tomato diced
2 chipotle peppers in adobo sauce
1 tablespoon garlic, minced
¼ cup sliced scallions
¼ cup cilantro, chopped
1 teaspoon dried oregano
1 teaspoon cumin, ground
Preheat grill on medium
Combine all marinade ingredients in a food processor and puree until smooth and creamy.
Place fillets in a shallow baking dish and pour the marinade over fillets.
Let fillets marinate on the counter for 1 hour.
Brush grill grates with canola oil then place filets on the hot grill.
Grill from about 4- 6 minutes per side (depending on the thickness). And remember, it's better to undercook than overcook.
Note: Once you place salmon on the hot grill, leave it alone, let it cook long enough for the grill to release it naturally 3 – 4 minutes.
If using a charcoal grill wait until embers are ash colored before placing on the fillets.
Miss Marvell’s Mac & Cheese
10 – 12 Servings
1 pound Ronzoni #35 elbow macaroni
2 - 8 oz. packs Cracker Barrel extra sharp cheddar cheese
½ pound pepper jack cheese
1 ½ cups milk
1 stick butter
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
½ teaspoon coarsely ground black pepper
Preheat oven to 350 degrees F.
Cook macaroni according to instructions on box.
While pasta is cooking, grate the cheese and set aside.
Place the stick of butter and the milk in a small sauce pan and heat on low just long enough for the butter to melt. Turn off the heat and set aside if the pasta is not yet done.
As soon as the pasta is done, remove it from the heat and drain it in a colander.
Return the pasta to the pot and mix in the olive oil salt and pepper.
Mix in half the cheese and half the warm milk and butter. Add the remaining cheese and milk combo mixing thoroughly. Do not worry if all the cheese is not melted.
Transfer mixture to a baking dish. Mixture should be slightly moist, not swimming with milk and butter. The melding of the cheese with the milk and butter will create the correct amount of moisture.
Cover dish loosely with foil and bake in a preheated oven 30 minutes. Remove the foil and bake an additional 15 minutes until top is golden brown.
Note: Miss Marvell is very specific about the brand of products she use. She said that in order to make a delicious mac and cheese it is very important to use a good quality pasta, cheese and butter. The bargain brands are just not rich enough in flavor for this dish.
Sauteed Turnip Greens with Garlic
3 tablespoons grapeseed oil
6 - 10 whole garlic cloves
2 small dried whole chili peppers
2 bunches turnip greens
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon black pepper
1 teaspoon granulated onion
Heat oil in large saute pan, add garlic and whole dried chili peppers and saute until garlic is medium brown.
Add turnip greens and seasonings and saute until greens are wilted.
Squeeze orange over greens, stir and cover.
Let greens continue to cook from residual heat and soak up the orange juice.
Puerto Rico's Rice with Pigeon Peas
Arroz Con Gandules
8 – 10 Servings
2 tablespoons extra virgin olive oil
For the Sofrito
· 2 tomatoes, diced
· 1 medium onion, diced
· 1 large red pepper, diced
· 1 large jalapeno peppers, diced
· 4 large cloves garlic, minced
· ¼ bunch fresh cilantro, chopped
· ¼ teaspoon sea salt
1 ½ teaspoons salt free Sazon seasoning
⅓ cup tomato sauce
3 ½ cups water
1 ½ teaspoons sea salt
1 teaspoon Italian seasoning
2 bay leaves
2 tablespoons stuffed olives
1+ tablespoons salt free adobo seasoning or to taste
1- 15 ounce can pigeon peas, rinsed and drained
2 cups parboiled rice
Heat a Dutch oven on medium heat, add the olive oil and sofrito ingredients, and sauté for 5 minutes.
Next add the sazon, tomato sauce and continue to sauté another minute or two.
Add the water, salt, Italian seasoning, cilantro, bay leaves and olives.
Allow the liquid to come up to a boil taste it for salt and add more salt if needed. Add in 1 tablespoon of the adobo season taste and add more if needed until it’s well seasoned. You want the liquid to be highly seasoned, as it will determine the final taste of the rice.
Add in the pigeon peas then bring the mixture back up to a boil. Once the mixture is boiling, add the rice.
Stir the rice to get and gently mix until the pigeon peas are distributed throughout the rice.
Cook rice uncovered until all surface liquid is absorbed. Once most of the visible surface liquid is absorbed, stir and cover the rice.
Lower the flame to the lowest setting and allow it to cook for 20 minutes.
It’s done when all the liquid is absorbed and the grains are fluffy and fully cooked.
Remove bay leaves before serving.