Yummm! Bajan Fried Fish

That's right folks, we're going to Barbados!!! I will try very hard to minimize my Bajan pride in this post, but if I start to bubble or gush, please know I cannot help it! LOL



Coo-coo and flying fish is the national dish of Barbados. Breaded and fried flying fish is a popular snack or meal, considered very popular based on the unique and delicious Seasoning.

Bajan Fried Fish

Recipe Courtesy of Totally Barbados

Ingredients:

Fish fillets to serve 4
2 limes (use one if they are large and juicy)
2 teaspoons salt
2 tablespoons Bajan seasoning (See Below)
1 egg
1 cup 5oz/155g extra fine breadcrumbs
1 cup 5oz/155g flour
Salt and white pepper to taste
1 teaspoon paprika
1 teaspoon fish multi purpose seasoning (optional)
Oil for frying (Canola or Olive are reputedly healthier)

Squeeze the limes into a bowl with ¾ cup of water, add the salt and place the fish to soak for about ½ hour. Remove the fish, rinse and pat dry.

Whisk the egg in a medium bowl with some salt and white pepper and if you are doing fish, the seasoning. Put the fish into the egg and seasoning mixture. It is best if the fish is allowed to sit in the egg for an hour or so to allow the flavours to permeate.

Mix the flour, breadcrumbs, white pepper, paprika and a little salt. This is one of those occasions when you can add various seasonings out of your kitchen cupboard like fish magic, onion and garlic powder, dried herbs or whatever takes your fancy.

Heat very shallow oil for fish, in a large frying pan over a medium/high heat. Shake off excess egg, coat in the breadcrumb mixture, shake again and place in the oil when it is hot enough (It should sizzle slightly when the item is placed in it). Fry the fish over the medium/high heat for a couple of minutes on each side. Fish needs very little cooking and is overcooked very easily. If frying flying fish place it skin side up first.

Drain on absorbent paper and place on a warm dish.

Bajan Seasoning
(This will keep in the fridge for up to six months)

Ingredients:

1½ cups vinegar
2 oz thyme
2 oz parsley
1 lb onions
5 oz green onions
2 oz marjoram
4 Scotch Bonnet peppers or habanero (add more to make it hotter)
4 oz garlic
½ oz ground clove
2 tbs Worcestershire sauce
¼ tsp black pepper
4½ tbs salt

Directions:

Remove the stems from the thyme and marjoram and place in a blender with vinegar. Liquefy.
Place the onions, green onions, parsley, peppers and garlic in a food processor and process for 30 seconds to 1 minute. Blend this together with the seasoned vinegar in a mixing bowl.
Stir in the salt, Worcestershire sauce, ground clove and black pepper. Bottle and refrigerate.
Leave it to stand for one week, before using as required.

Yummm!!! Sizzling Grilled Salmon Dishes for Summer Eatin'

Every June marks a ritual I've participated in for the past few years... As the weather gets warmer, I stop eating chicken and beef and eat a diet that consists mainly of vegetables, fruit, and grains (I also eat fish and seafood on occasion). I don't set a specific time frame, so I usually go for at least a month and at most three (through the end of the summer). Once I went as far as 10 months (It ended the moment they opened a Popeye's around the corner from me!)LMAO

I find that it's a great way for me to accelerate weight loss and it always makes me feel great!! I would be vegetarian 100% of the time, but I love jerk chicken and a nicely done burger like nobody's business!) LOL

Salmon has to be hands-down my favorite fish. It tastes fantastic, you can cook it various ways and it's very good for you. It is a very good source of easy digestible proteins (amino acids), fatty acids like Omega-3 Fatty acids in form of Triglyceride, vitamins like vitamin-D, vitamin-A and some members of vitamin-B family and minerals like Selenium, Zinc, Phosphorus, Calcium and Iron.

The health benefits of eating salmon include the following:

Muscles, Tissues, Enzymes, Hormones etc.: Proteins or amino acids are essential components of our cells, tissues, enzymes, hormones and every other body part. The proteins from salmon (and most other fishes) are easy digestible and easily absorbed into the body. They do neither have any adverse side effects nor contain carcinogenic compounds, like other meats do. Salmons are also source of good fat (omega-3 fatty acids) which also plays a vital role in keeping you healthy. Salmon is also rich in some of the very essential minerals like iron, calcium, selenium and phosphorus and vitamins like A, B and D. Selenium, which is very necessary for building up of tissues, hair, nails etc., is best obtained from animal proteins and among which, salmon is one of the best.

Cardio-Vascular Health: While the Omega-3 Fatty Acids help reduce cholesterol, maintain flexibility of arteries and veins and strengthen cardiac muscles, the essential amino acids repair damages to the cardio-vascular tissues. They help reduce the blood pressure too, as they lower cholesterol level and prevent hardening of walls of arteries and veins, thereby considerably reducing the chances of heart attack.

Metabolism: The Omega-3 fatty acids, vitamin-D and selenium, together help increase influence of insulin, thereby facilitating absorption of sugar and consequent lowering of blood sugar level.

Eye Care: Again, the Omega-3 fatty acids and amino acids help prevent macular degeneration, dryness, loss of vision and fatigue of eyes. It is a proven fact that people who eat fishes regularly or more than others, have better vision than others, longer.

Brain & Nerves: The Omega-3 fatty acids increase efficiency of the brain, improves memory and keep it wide awake during long working hours. In company with the amino acids, vitamin-A & D and selenium, these fatty acids protect nervous system from damages from aging, act as anti depressant, relaxes the brain and are also helpful in treating Alzheimer’s and Parkinson’s disease. Perhaps that is why the fish eaters are supposed to be more intelligent than the meat eaters.

Other Benefits: Omega-3 fatty acids reduce inflammation of the arteries and digestive system, reduce chances of cancer of colon, prostrate and kidneys etc., improve skin texture, add shining to eyes, skin, hair and nails and help in the growth of beneficial bacteria in the colon. The fatter the salmon, the more nutritious and healthy it is. It is a good protein supplement of older or sick people too, being easy digestible. In some parts of the world, it is cheaper than other sources of animal proteins such as meat, poultry etc.

I've scoured the web for some recipes I plan on incorporating into my diet this month! Enjoy!!

Moroccan Grilled Salmon

Courtesy Food Network Magazine

Ingredients
1/2 cup plain yogurt
Juice of 1 lemon, plus lemon wedges for garnish
1 tablespoon extra-virgin olive oil, plus more for the grill
2 to 3 cloves garlic, smashed
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
Kosher salt and freshly ground pepper
4 6-ounce skinless center-cut salmon fillets
1/4 cup chopped fresh cilantro or parsley, for garnish

Directions
Stir together the yogurt, lemon juice, olive oil, garlic, coriander, cumin, 1/4 teaspoon salt, and pepper to taste in a small bowl. Pour half of the sauce into a large resealable plastic bag; cover and refrigerate the remaining sauce. Add the salmon to the bag and turn to coat with the marinade. Refrigerate for 20 to 30 minutes, turning the bag over once.

Preheat a grill to medium-high. Remove the salmon from the marinade and blot off excess yogurt with paper towels. Lightly oil the grill and add the salmon; cook, turning once, until browned on the outside and opaque in the center, 4 to 6 minutes per side, depending on the thickness. Serve with the reserved yogurt sauce and garnish with the herbs and lemon wedges.

Grilled Rosemary Salmon

Courtesy of Cooks.com

2 salmon fillets (3/4 lb. each)
1/2 c. orange juice
1/2 c. oil
Dried Paste
2-3 tbsp. fresh rosemary

DRIED PASTE:
1/2 tsp. rosemary
3 cloves garlic, crushed
1 1/2 tsp. salt

Prepare dried paste, mixing rosemary, garlic and salt. Rub paste on salmon (if you use steaks, rub on both sides). Place salmon in a plastic container. Pour orange juice and oil mixture over salmon. Turn salmon over and be sure both sides are marinated. Refrigerate for 2 hours, basting and turning frequently.
When ready to cook, heat gas or charcoal grill to a very hot temperature. Just prior to putting salmon on, toss 2-3 tablespoons fresh rosemary on the coals or grill irons. (Fresh is best, but you can use dried rosemary.)

Grill salmon 5-10 minutes on first side (important: until meat starts to flake). Grill 5 minutes on second side (until meat flakes). Don't overcook, will dry out or burn.

Fresh salmon is best. To obtain 3/4 pound fillets, ask your fishmonger to prepare them for you.

(Just Like) Applebee's Honey Grilled Salmon

Courtesy of Recipezaar

Ingredients
HONEY PEPPER SAUCE
3/4 cup honey
1/3 cup soy sauce
1/4 cup dark brown sugar, packed
1/4 cup pineapple juice
1 lemon, juice of (about 2 tablespoons)
2 tablespoons white distilled vinegar
2 teaspoons olive oil
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
4 (8 ounce) salmon fillets (without skin)

Directions

1Make the sauce by combining all ingredients in a medium saucepan over medium/low heat.
2Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy.
3Watch the sauce closely to be sure it doesn't bubble over.
4Preheat barbecue grill to medium heat.
5Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper.
6Grill the salmon for 4 to 7 minutes per side or until done.
7Serve salmon with a small cup of the honey pepper sauce on the side.

Asian Grilled Salmon

Courtesy of The Barefoot Contessa

Directions
1 side fresh salmon, boned but skin on (about 3 pounds)

Ingredients
For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

Go On, Grill-Happy People!!!

Yummm! A Birthday Dinner for Malcolm X

Today would have been the 85th birthday of El-Hajj Malik El-Shabazz, the man most of the world knows as Malcolm X. The feast I have planned (in my mind) to celebrate is one I think Brother Malcolm would approve of! Enjoy!!

Baked Eggplant

(Recipe Courtesy of Sister Clara Muhammad)

1 medium eggplant Boiling water
1 1/2 tablespoon salt
1/4 cup salad oil or olive oil
1 onion chopped
1 medium green pepper cut in
1/4-inch cubes
1 tomato skinned and chopped
1/2 teaspoon dried basil or I teaspoon fresh chopped
1/2 teaspoon dried oregano or
1 teaspoon fresh chopped
1/8 teaspoon pepper
1/2 Cup bread or corn flakes crumbs
2 tablespoons butter

1. Wash eggplant and cover with boiling water. Add I tablespoon of the salt and boil 20 minutes. Turn it several times to cook evenly, since it will ride on the top of the water. Drain and rinse in cold water.

2. Peel the eggplant and cut in 1/4-inch cubes.

3. Heat the oil in a skillet and lightly saute the onion. Stir in the eggplant, green pepper, tomato, basil, oregano, remaining V2 tablespoon salt, and pepper.

4. Place in a greased medium casserole, cover with crumbs, and dot with butter.

5. Bake in a 350 degree oven about 30 minutes, or until well-browned.
Serves 4-5

Baked Fish

(Recipe Courtesy of Zawaj.com)

1 1/2 - 2 lbs. red snapper or any other firm white fish
1 box cherry tomatoes
about 1 cup pitted black olives or to taste
2 cloves garlic
1 onion, chopped
1/4 to 1/2 lb feta cheese, or to taste

Coat fish lightly with olive oil and lay in a shallow baking dish. Put in a 350F oven to bake. While fish is cooking, saute onion until translucent, add garlic, tomatoes, and olives and cook just until tomatoes collapse. Just before fish is done, top with crumbled feta and cook just until cheese softens/melts. Serve with vegetables of your choice.

Om Ali

(Recipe Courtesy of Epicureaders.com)

14 sheets fresh phyllo pastry or frozen, thawed (about 1/2 pound)
1/2 cup whole blanched almonds (about 3 ounces)
1/2 cup raisins
3 cups milk (do not use low-fat or nonfat)
1 cup sugar
2 tablespoons (1/4 stick) unsalted butter
1 cup whipping cream
2 teaspoons orange flower water
1/2 teaspoon ground cinnamon
1/2 cup coarsely chopped pistachios

Position racks in top and bottom thirds of oven and preheat to 500°F. Stack 7 pastry sheets on each of 2 large baking sheets. Bake until top pastry sheets are dry and crisp but not brown, about 45 seconds. Working quickly, transfer top pastry sheets to another large baking sheet and cool (pastry may break). Repeat baking and removing top sheets from each stack every 45 seconds. Reduce oven temperature to 350°F.

Arrange half of phyllo in bottom of 13 x 9 x 2-inch glass baking dish, breaking phyllo to fit into dish as necessary. Reserve 2 tablespoons almonds and 2 tablespoons raisins. Sprinkle remaining almonds and raisins over pastry. Cover with remaining pastry, breaking into pieces and pressing to fit into dish. Combine milk, sugar and butter in heavy medium saucepan. Stir over medium heat until sugar dissolves and butter melts. Remove pan from heat. Mix in cream and orange flower water. Pour milk mixture over phyllo (phyllo will shrink as it absorbs milk mixture). Sprinkle with cinnamon, then pistachios and reserved almonds and raisins.

Bake until pudding puffs and center is set, about 45 minutes or less Serve hot.

Cinema, Cuisine and Cocktail : "Crouching Tiger, Hidden Dragon"

I love this movie to death!!!!! Primarily because I am the type of woman who enjoys both the romantic and the action genre. If I can sit through a sweet, gushy romantic film... with a high blood count... I am good to go! LOL

Butter Tiger Prawns

Recipe Courtesy of About.com:Chinese Food

Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients:

* 1 pound tiger prawns, fresh or frozen
* 1 cup oil, for poaching prawns
* 1 stick (4 ounces) unsalted butter
* 1 sprig curry leaves, or to taste (each sprig has about 16 leaves)
* 1 teaspoon Chinese rice wine or dry sherry
* 1 teaspoon granulated sugar
* 1/4 teaspoon chili paste with garlic, or to taste
* 3 tablespoons unsweetened coconut milk
* Black pepper, to taste
* 2 tablespoons chopped fresh cilantro, for garnish

Preparation:
Rinse the prawns under warm running water and pat dry with paper towels. Remove the shells from the prawns but leave on the tails.

Heat 1 cup oil to 350 degrees. When the oil is hot, add the prawns. Briefly cook the prawns in the hot oil until they turn pink (about 1 minute). Remove and drain on paper towels.

Melt the butter in a wok or heavy frying pan over medium-high to high heat. Add the curry leaves. Cook briefly, then stir in the oil-poached prawns, Chinese rice wine, sugar, and chile paste.

Stir-fry for about 2 minutes, then add the coconut milk. Heat through. Taste and sprinkle with black pepper, if desired. To serve, garnish the butter prawns with the chopped cilantro leaves.

Each serving contains: Calories 354, 2 g Carbohydrates, 19 g Protein, 30 g Fat, 237 mg Cholesterol, trace Fibre, 210 mg Sodium, 210 mg Potassium.

Dragon & Phoenix

Recipe Courtesy of Big Oven

Ingredients

* 8 oz Fresh peeled and deveined
* 2 ts Cornstarch
* 1/4 ts Ground red pepper
* 2 md Boneless; skinless, chicken
* 1/2 c Water
* 2 tb Soy sauce
* 1 tb Oyster sauce
* 2 tb Dry sherry
* 2 ts Cornstarch
* 1/2 ts Instant chicken bouillon
* 1 tb Cooking oil
* 2 Cloves garlic; minced
* 1 c Thinly sliced carrot half
* 1 c Broccoli florets
* 1/2 cn (8-oz) sliced bamboo shoots;
* 1 ts Sesame seed; toasted
* 3 c Hot cooked rice


Preparation

1. Rinse shrimp. Halve the shrimp lengthwise; pat dry with paper towels. Combine 2 tsp cornstarch and red pepper; toss with shrimp. Set aside. Rinse the chicken and pat dry. Cut into 3/4-inch pieces; set aside. For sauce, in a small bowl, stir together the water, soy sauce, dry sherry, oyster sauce, 2 tsp cornstarch, and chicken bouillon granules. Set aside. 2. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add carrot and broccoli; stir -fry for 3 to 4 minutes or till vegetables are crisp tender. Remove vegetables from wok. Add the chicken to the hot wok. Stir-fry for 2-3 minutes or until no pink remains. Remove the chicken from the wok. Add shrimp and stir-fry for 2-3 minutes or till shrimp turn pink. Return chicken to the wok. Push the chicken and shrimp from the center of the wok. Stir sauce. Add the sauce to the center of the wok. Cook and stir till thickened and bubbly. 3. Return the cooked vegetables to the wok. Add the bamboo shoots. Stir all ingredients together to coat with sauce. Cook and stir about one minute more or until heated through. If desired, sprinkle with toasted sesame seed. Serve immediately over hot cooked rice. Makes 4 servings.

**Notes: I usually double the shrimp and chicken and triple the sauce. (And thats just for two people!!!!)

Jade Cocktail

Recipe Courtesy of eHow.com

Ingredients:

* 1/4 measure Midori
* 1/4 measure blue Curacao
* 1/4 measure lime juice
* dash Angostura bitters
* champagne, chilled
* cracked ice cubes
* slice of lime, to decorate

Step 1 - Shake the Midori, Curacao, lime juice and Angostura bitters vigorously over ice until well frosted.

Step 2 - Strain into a chilled flute.

Step 3 - Top up with chilled champagne and dress with a slice of lime.

Yummm! Black Eyed Peas + Collard Greens = New Year's Eve

I am sure I am not the only one who has family that eats Black Eyed Peas, Cornbread and Collard Greens on either New Year's Eve or New Year's Day. But in case some of you don't know what I am talking about, here's some info on the custom (From About.com):

The tradition of eating black-eyed peas for the New Year has evolved into a number of variations and embellishments of the luck and prosperity theme including:

* Served with greens (collards, mustard or turnip greens, which varies regionally), the peas represent coins and the greens represent paper money. In some areas cabbage is used in place of the greens.

* Cornbread, often served with black-eyed peas and greens, represents gold.

* For the best chance of luck every day in the year ahead, one must eat at least 365 black-eyed peas on New Year's Day.

* Black-eyed peas eaten with stewed tomatoes represent wealth and health.

* In some areas, actual values are assigned with the black-eyed peas representing pennies or up to a dollar each and the greens representing anywhere from one to a thousand dollars.

* Adding a shiny penny or dime to the pot just before serving is another tradition practiced by some. When served, the person whose bowl contains the penny or dime receives the best luck for the New Year, unless of course, the recipient swallows the coin, which would be a rather unlucky way to start off the year.

The catch to all of these superstitious traditions is that the black-eyed peas are the essential element and eating only the greens without the peas, for example, will not do the trick.

I found this great recipe, courtesy of sgrishka at BigOven.com and I wanted to share it because I will be cooking this for the familia, along with corn bread, and greens.

If you have a "No Pork on Your Fork" philosophy, you can definitely switch the sausage to turkey sausage and the ham hocks to smoked turkey wings (which I am considering doing because.. that's a whole lot of PO'K!!! ) LOL

Black Eyed Pea Stew


Ingredients

* 1 large ham hock, ham shank, or ham bone
* 2 tablespoons vegetable oil
* 1 pound smoked sausage, hot sausage, andouille, bacon, ham, or other smoked
pork
* 1 large yellow onion, chopped
* 1 large green bell pepper, chopped
* 1 or 2 jalapeno peppers, finely chopped (optional)
* 2 tablespoons tablespoons garlic, minced
* 1 teaspoon salt,
* 1/2 teaspoon freshly ground black pepper,
* 1/4 teaspoon cayenne
* 2 bay leaves
* 1 pound dried black-eyed peas, rinsed and picked over
* 2 quarts ham stock, or chicken stock, or low-sodium chicken broth, or water
* 1/2 cup fresh flat-leaf parsley chopped


Preparation

Wash peas, spread out on towel and check for derbies (you don't have to soak the peas). With a sharp knife, score the skin and fat on the ham hocks with 1/4-inch-deep slashes.

Heat the oil in a large heavy stockpot over medium-high heat. Saute the onions, bell peppers and jalapeno peppers, stirring often, until softened, about 4 minutes. Add the ham hocks, garlic, salt, black pepper, cayenne, and bay leaves. Cook, stirring often, for 2 minutes. Add the black-eyed peas and stock. Bring to boil over high heat. Reduce the heat and bring down to a medium simmer, cooking uncovered for about 15 minutes.

In the meantime, slice the sausage into 1/2" pieces and brown in a heavy skillet. (If using bacon, don't cook it until it's crisp.) Add sausage to the beans, continue a medium simmer, uncovered, stirring occasionally, for about 45 to 60 minutes more, or until the peas are creamy and tender (skim off any foam that forms on the surface). Add additional stock if necessary.

Remove the bay leaves and discard. Cut the meat from the ham hocks, discarding the skin and bones. Return the meat to the pot, stir in the parsley and heat through, about 5 minutes. Check seasonings. Serve with cooked long-grain white rice, corn bread or corn muffins.

May be served over rice as a main course, as a side dish, or thinned with ham or chicken stock and served as a soup, as desired.

Yield: 6 to 8 servings

Yummm! Sizzlin' Spanish Dishes

I love Spanish Cuisine, but I really only enjoy it in restaurants. In my quest for delicious recipes, I stumbled across this treasure trove of Spanish dishes to drool over! Enjoy!!!

Meat Stuffed Red Peppers Recipe - Pimientos Rellenos de Carne



Recipe Courtesy of About.com

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

4 roasted red bell peppers (see note below)
2 cloves garlic
2-3 sprigs Italian Paisley
1 lb. lean ground beef
3/4 cup milk
4 eggs
1/2 tsp Spanish smoked paprika
1/4 tsp salt
1/2 – 1 cup bread crumbs
1 cup olive oil for frying
1 large yellow onion
2 tbsp unbleached wheat flour
1 cup white wine
1 cup beef broth
Preparation:

This meat stuffed red pepper recipe makes 4 servings

If you will roast and peel the peppers yourself, do that first. (Add 20 minutes to the cooking time.)

Note on Peppers: You will need 4 whole roasted red bell peppers, stem removed, so you may stuff at top. (Many canned or bottled peppers are slit open lengthwise and therefore are not suitable for stuffing.) If whole roasted peppers are not available in your area, or you prefer freshly roasted peppers, roast the red bell peppers, peel and de-seed them before preparing filling. About.com’s Guide to Southern Food has simple instructions on How to Roast Bell Peppers in the oven. Or, roast them over a BBQ grill.

Peel the garlic and place in a mortar with the parsley sprigs. Mash together with a pestle.

Place ground beef in a medium mixing bowl with garlic, parsley, milk, eggs and salt. Mix thoroughly. Stuff each of the roasted peppers, being careful not to tear the peppers. Close top with a toothpick.

Heat the olive oil in a frying pan. While oil is heating, beat the remaining two eggs in a small mixing bowl. Place 1/2 cup bread crumbs in a separate small mixing bowl.

When oil is hot, dip red peppers into beaten egg and carefully roll to cover all sides. Remove and carefully roll in the bread crumbs. Place in hot oil to fry for 8-10 minutes, turning as the crumbs brown. Keep pan on medium heat so as not to burn.

As the peppers are cooked, remove them from the pan with a slotted spoon or spatula and set aside on a plate.

Peel and chop onion. In a clean frying pan on medium heat, heat a few tablespoons of olive oil. When hot, sauté onions until they are thoroughly browned. Add flour and stir. Pour in wine and broth, mix well and cook for 5-10 minutes. Sauce should begin to thicken.

Carefully place peppers into frying pan with onion sauce and reduce heat to medium low. Continue to cook 5-8 minutes. If sauce begins to stick, add a bit of water and stir.

Serve on plates surrounded by onion sauce.

Garbanzos with Chorizo and Peppers Recipe - Titos de Gamonal




Recipe Courtesy of About.com


Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

1/2 large yellow onion
1.5 lb Spanish chorizo sausage
2 red peppers
4 Tbsp olive oil
24-32 oz beef broth
5 cans (15 oz each) garbanzos
2 medium potatoes (optional)
1 bay leaf
1 Tbsp smoked Spanish paprika
salt to taste
Preparation:

This garbanzo recipe makes 4 servings.

Peel and finely chop the onion. Cut the chorizo sausage lengthwise. Rinse and dry peppers.

Heat olive oil in a large heavy-bottom frying pan. When hot, sauté the onions. When onions are translucent, add the peppers and chorizo and brown on all sides.

Heat 24 oz of beef stock in a large stock pot. Open cans of garbanzos and drain. Once drained, add garbanzos, bay leaf and paprika to pot. Add onions, chorizo and peppers and stir. Simmer on low. To thicken, peel and cut potatoes into fourths and add to pot. Add salt to taste. Pour in more stock if needed.

Simmer until peppers and potatoes are soft and liquid is slightly reduced. Remove bay leaf and serve in bowls with rustic bread.

Yummm! Salmon Recipes to Die For!

I double-heart salmon, for real! I've been dying for a good salmon burger for weeks now and was recently devastated to learn the Soul Food Restaurant (White Lily/Samantha's Southern Cuisine in Brooklyn) I had my first one at has closed down.

So in honor of the wonderful women at Samatha's (Though in my head, you will always be White Lily!) I have scanned the web for some delicious salmon recipes.

Honey-Soy Broiled Salmon

Recipe courtesy EatingWell.com

Ingredients
1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger
1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
1 teaspoon toasted sesame seeds (see Tip)

Directions

Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.

Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.

How to skin a salmon fillet: Place salmon fillet on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.


To toast seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Salmon Cakes

Recipe courtesy Rachael Ray

Ingredients

Vegetable or canola oil, for frying
3 (6-ounce) portions cooked salmon or 3 (6-ounce) cans salmon, drained well
1 1/2 cups cracker meal
2 large eggs, beaten
2 rounded teaspoons Old Bay seasoning blend
1/2 red bell pepper, seeded and finely chopped
20 blades fresh chives, snipped or chopped
2 to 3 tablespoons fresh dill, a handful, finely chopped
1 teaspoon cayenne pepper sauce
1 lemon, zested and juiced
Salad greens
Coarse salt
Extra-virgin olive oil, for drizzling
1/2 cup mayonnaise or reduced fat mayonnaise
1/2 cup chili sauce
2 tablespoons dill pickle relish
Directions
Heat a large, heavy skillet with 1 inch of frying oil over moderate heat.

Flake the cooked cooled salmon with a fork. Add cracker meal to the bowl and work through the fish with your hands. Add the eggs, seasoning, pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl. Combine the ingredients well with your hands. If the mixture is a little wet, add a bit more cracker meal. Form 3-inch patties of salmon cakes 1-inch thick. You should yield 8 to 10 cakes. Fry cakes until golden in a single layer 3 or 4 minutes on each side. Drain on paper towel lined plate.

Toss salad greens with coarse salt and the juice of the lemon you zested. Drizzle the greens with a little extra-virgin olive oil and re-toss the salad to coat.

Combine mayonnaise, chili sauce and relish in a small dish. To serve, place salmon cakes on a bed of baby greens, 2 cakes per person and top with chili mayonnaise sauce.

Fired Up Rosemary Salmon

Recipes courtesy Paula "Hey Y'all!" Deen (Sorry, I had to do it! LOL)

Ingredients
1 fillet salmon, skin-on, between 5 to 7-pounds
1 tablespoon butter
Salt and freshly ground black pepper
2 to 3 bunches fresh rosemary sprigs, plus more, for garnish
Lemon or orange slices
Directions
Preheat oven to 350 degrees F.

Using small fish tweezers remove pin bones from the length of the salmon and discard.

Place salmon skin side down on tin foil in a large roasting pan and season with a tablespoon of butter, salt and pepper. Place the sprigs of rosemary and lemon slices over the salmon so that they are overlapping and form a tent over the salmon. Wrap each salmon in the tin foil and roast for 15 minutes or until internal temperature reaches 145 degrees F on an instant-read thermometer.

Remove the salmon from the oven and bring to a well ventilated outdoor area. Light the oven dried rosemary on fire over the salmon. Let the ash fall over the salmon leaving streaks of concentrated rosemary flavor.

Using a large fish spatula, remove the side of salmon from the roasting pan and place on a platter. Garnish with sprigs of fresh rosemary and lemon wedges.

Jammin' Salmon Burgers

Recipe courtesy Aaron McCargo Jr.

Ingredients
For Burgers:
2 teaspoons freshly chopped parsley leaves
1/2 Vidalia onion, diced
2 eggs
1/2 cup panko bread crumbs
1/2 teaspoon cracked black pepper
1 teaspoon kosher salt
1 lemon, zested
4 tablespoons Dill Mayonnaise, recipe follows
2 (6 1/2-ounce) cans Alaska skinless and boneless pink salmon, drained well
2 tablespoons grapeseed oil
Directions
Preheat oven to 400 degrees F.

In medium bowl, combine, parsley, onions, eggs, panko, black pepper, salt, lemon zest and Dill Mayonnaise together. Add drained salmon and mix well together. Make 4 patties and set aside.

In a large skillet on medium, heat 2 tablespoons of grapeseed oil. Place burgers in skillet. Cook over medium heat until browned. Turn and brown other side. Place in oven for 3 to 4 minutes.

Serve on buns with Dill Mayonnaise.

Dill Mayonnaise:
1/2 cup mayonnaise
1/2 lemon, juiced
2 tablespoons freshly chopped dill leaves
Pinch cayenne pepper
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
Combine all the ingredients in a small bowl and set aside.