Friday, July 7, 2017

Sunday Dinner July 9, 2017

On the menu

8 - 6 ounce Servings
1 - 3 pound Salmon Fillet
1 teaspoon sea salt 
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon smoked paprika
1 teaspoon coarsely ground black pepper
½ teaspoon cinnamon, ground
½ teaspoon ginger, ground   
6 to 8 pineapple rings
6 to 8 Bing cherries 

Wash and pat dry the salmon fillet with a paper towel.  Place it on a sheet pan lined with enough plastic wrap to cover the whole fillet.
In a small bowl, mix together all of the dry seasonings then sprinkle or rub it generously on both sides of the fillet.  Use the plastic wrap and cover the fillet.  Place pan in the refrigerator and let the fillet marinate for 3 hours or overnight.
Remove fillet from refrigerator and let it sit at room temperature 30 - 45 minutes. 
Get a clean sheet pan and spray or wipe it lightly with oil. Remove the fillet from the plastic   wrap then place it on the lightly sprayed/oiled pan. Place the pineapple slices on top of the fillet then put a cherry in the center of each circle. Place the salmon in a preheat oven (450 degrees F) or preheated grill (medium heat). Let it cook for 15 minutes then remove it from the heat. Let fillet sit another 10 minutes before cutting into it.  The thin end will be well done and the thick end will be done but not over cooked. The whole fillet will still be juicy. 
 If you cook it any longer than 15 minutes, you risk the chance of it being over cooked.

8 Servings

8 cups cold water
1 pound elbow macaroni
2 teaspoons sea salt
1 – 2  teaspoons black pepper
2 tablespoons paprika
2 tablespoons extra virgin olive oil
1 – 2 tablespoons Dijon mustard
1 medium red/green bell pepper, diced
1 medium red/white onion, diced
1 small carrot, grated
½ cup black olives, sliced
1 cup of sweet pickle relish, drained
½ cup of mayonnaise w/olive oil

Note:  We are going to add layers of flavor to this salad by adding 1 or more ingredient and then mixing thoroughly before adding the next ingredient.
In a large pot, bring 8 cups of water to a boil, add pasta then bring the pot back up to a rapid boil and stir.
Cover pot, turn off the burner and let pasta sit 6 – 8 minutes covered and undisturbed (see package for actual cooking time).
Drain pasta in a colander then transfer to a large bowl.  While pasta is still hot, stir in the salt, pepper and paprika, mix thoroughly.
Add olive oil mix until pasta is coated with oil then refrigerate until pasta is cool.
Once cool add add peppers and onions and mix
Add grated carrots.
Add olives and mix
Add relish and mix.
Add the mayo and mix. 
Taste for flavor and adjust seasoning accordingly.

8 Serving


1 small head of red or green cabbage

2 medium jalapeno peppers

2 medium carrots, sliced on the bias

½ bunch scallions cut on the bias

1 small bunch of cilantro, roughly chopped

½ teaspoon sea salt

½ teaspoon oregano

1 medium orange, juiced or juice of 1 lemon

¼ cup apple cider vinegar

Note: Orange juice makes the dressing sweet, great for children. The longer it marinates, the better it taste. 


Remove core from cabbage and shred.  Place cabbage in a colander and rinse thoroughly then drain.

Roast jalapeno peppers, let cool then slice and remove the seeds and vein. Then slice or dice peppers.

Cut scallions on the bias.

In a large bowl, combine all the vegetables; add the salt, oregano, orange juice and vinegar.  Mix thoroughly, cover and let salad marinade a few hours before serving.

Taste best after 2 - 3 days when all the vegetables are pickled.

Very delicious!

Servings 6- 8


1 pound black beans, dried – (Do not soak)
2 large bay leaves
1 tablespoon cumin
1 tablespoon oregano
1 chili pepper, diced

Olive oil, for sautéing, plus 1 tablespoon
1 white onion, large dice
1 red pepper
1 green pepper

6 cloves garlic, chopped
⅛ cup white vinegar (rice wine vinegar is excellent)
½ teaspoon sea salt


In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and chili pepper. Simmer on low heat, with pot partially covered until the beans are tender, but not completely done, about 1 hour.

While beans are cooking, roast the red and green pepper by placing them directly on the burner, turn with tongs until the whole pepper is charred.

Place the peppers in a zip lock bag for about 15 minutes.

Once the peppers are cooled, remove the stem and black skin to reveal the smooth layer underneath.

Cut the peppers open to remove the seeds then dice.

In a sauté pan, add the olive and sauté onions, peppers and garlic until onions are translucent. 

Transfer to a blender, add the vinegar and puree to a pulp. Use some of the bean water if needed to the puree.

Add the puree to the beans, season with salt and continue to cook until beans are done about 30 minutes.

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