Q). Today I tuned in at the end of
your show where you were featuring grilled salmon served over potatoes
and salad. I missed the recipe. I would love to have it. Thanks much.
Rose P.
Via e-mailA). Now that
salmon season is here this is a great recipe, simple and fast.
Grilled Salmon Over Salad Recipe
Using a stovetop grill, oil and heat on medium-high. Heat oil,
coat salmon with Sensational Seasoning, salt and pepper. Place on grill
open all windows and run the fan. Don’t touch the fish – cook for 5
minutes on one side then gently flip and cook about 3 minutes then
gently look inside. When opaque, pull off the grill and serve with
lemon. |
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Have a salad already made:
4 diced medium potatoes
2 diced medium tomatoes
1 lb. green beans, cooked & chilled
2 T. Capers
Olive Oil
Red wine vinegar
salt and pepperMix together 3/4
part good olive oil, 1/4 part wine vinegar, salt, pepper and capers.
Serve with a loaf of crusty French bread. |
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Q). The wife and I just went on a
cruise to Alaska and got some smoked salmon and wanted to know
the best way to fix it.
John Mungers
via e-mailA). Is it hot
smoke or cold smoked? Hot smoked is done with brine and then in a smoker
with over 100 degree heat. Cold smoked is brined then smoked at 80
degrees or lower. For hot smoked, break off pieces and eat with cold
beer or toss with pasta, cream, vodka and fresh peas. If it’s cold
smoked (this is the one you get on a bagel with cream cheese), place
slices on a plate with capers, slivered onions and toast points or
mustard vinaigrette and a mâche salad – this is great! |
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Folks being that I also believe in a
nutritious breakfast, old friend Bert C. sent in this very easy recipe
for people on the run. Thanks Bert – keep it up!
Bert C’s Breakfast Fruit Bowl/Smoothie
Recipe
3 oz. low fat cottage
cheese
4 ea. red grapes (seedless)
1 ea. peach or nectarine
4 ea. blackberries
2 ea. strawberries, sliced
1 ea. apple, small and sliced
1 T. cinnamon
2 T. flax seed
1 cup Diet Snapple Peach Ice Tea
Procedure
In a bowl combine all the ingredients, except the cottage cheese. Scoop
the cottage cheese into the center and add the cinnamon on top. This
makes a very good fruit basket, which is very low in carbohydrates even
with the fruit, as they are all fruits approved for glycemic diets. |
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Q). I am the son of a Portuguese
fisherman who fished on and apparently cooked on the Diana before he
went full time on his own boat. I though most of the things he cooked at
home were Portuguese but I now know that they were influenced by
Sicilian cooks. Two questions: What is your favorite way to prepare and
serve favas (without cream)? I have a good crop this year. Have you
tried whole wheat pasta? I really like it even if it’s healthier.
Joe Pitta
Via e-mailA). Ata-boy Joe!
I-a like you. Favas? All of my relatives would plant fava beans every
year. They are absolutely one of my favorite spring beans. In Croatia,
they boiled the whole 3” long baby bean pods with potatoes and served
with olive oil and bread in the cooking broth – very good. The best way,
and the most ancient – going back hundreds of years, |
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is called fava a maccu (which I
will make tonight, by the way).
Fava a Maccu Recipe
Shell the beans and drop into boiling water for 5 minutes, then
let cool. Then pinch the skin and pop out the bright green inner bean.
You’ll need a lot of these. In a medium sized pot, sauté garlic, onions,
celery and parsley in olive oil. Add beans and cover with water. Season
with salt and pepper then cover with a lid and cook slowly for 30-40
minutes, mashing it up along the way, until it looks like split pea soup
– nice and thick. Boil some linguine (broken in to 2-inch pieces) in
salted water. Drain pasta and then add to the soup. Serve with freshly
grated pecorino cheese, a drizzle of extra-virgin olive oil and watch
out! |
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Folks, we have the first heirloom tomatoes
of the year. These are from this genius that grows them really early in
the season and they are just fantastic. They will be available at the
Whaling Station this weekend! So all you tomato lovers listen up – we
got ‘em.
Q). Do you have some ideas for fresh asparagus?
Jason V., Via e-mail |
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A). You bet! People in the trade call
it grass! Not to be confused with the kind you cut or smoke! The
favorite at the house is a kind of omelet called fritada. My sisters Jo
and Betty both make it. You can pick on it all day or the kids can make
a sandwich out of it. Start with washing and slivering the grass into
pencil size strips. Use a medium size non-stick pan that can go
into the oven – no wooden or rubber handles.
Asparagus Fritada Recipe
1 1/2 pounds of tender cut grass, cut into
strips
1 medium onion chopped
6 garlic cloves minced
S & P
1/2 cup olive oil
15 whole eggs
1/2 cup milk
1 cup fresh grated parmesan
1/2 cup chopped parsley
Lightly sauté grass, onions, garlic,
parsley on medium heat until slightly cooked, 6 to 8 minutes
(don’t brown). Beat eggs with a fork |
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adding air to make it light.
Add cheese and milk pour then over grass and let cook for a few
minutes so that a crust forms on the bottom. Now place in a 350 degree
oven for 15 minutes and cook until done – not raw or runny. Carefully
slide it into a dish. If it’s too oily sponge some off with a paper
towel. Slice like a pie and serve. Great anytime, morning, noon or
night.
Q). When a recipe calls for 1/2 cup of lemon juice and you are using
reconstituted lemon juice, should you still use 1/2
cup?
Kimberly Anne P.
Via e-mailA). 1/2 cup of
lemon juice is a lot of puckering power. The fresh is always stronger,
of course. The reconstituted also includes a stabilizer. Always use the
fresh unless you only have reconstituted. Add a little at a time and
keep tasting. |
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