gastronome
June 30, 2005
Half Recipe, Half Reprimand

So I've been at my parents' house for the last five weeks after my father passed away, and did some cooking for myself and Mom. I made these Salmon Avocado Tacos from a Sunset recipe and they were really fantastic. But where the heck are the recipes from the rest of you dangit? Miss Meriko hasn't posted in eons! I hereby request some meatless entrees in the hopes of getting you all gossipping again. :>

Recipe follows...

1  boned salmon fillet with skin (1 in. thick, 2 lb.)
1  onion (6 oz.), cut into rings
2  tablespoons lime juice
1  tablespoon minced garlic
1/4  teaspoon pepper
1  tablespoon olive oil
8  flour tortillas (8 in.)
Avocado salsa (see recipe below)
2  cups finely shredded cabbage
1  cup crumbled feta cheese or queso fresco
Salt

1. Place salmon in a heavy-duty plastic food bag. Add onion, lime juice, garlic, pepper, and oil. Seal bag. Turn fish often for 30 minutes.

2. Meanwhile, stack the tortillas and seal in foil.

3. Cut a piece of heavy-duty foil the same size as salmon. Lift fish from marinade and place skin down on foil.

4. Lay foil with fish on a barbecue grill over a solid bed of medium coals or gas grill on medium (you can hold your hand at grill level only 4 to 5 seconds). Evenly distribute onion from marinade over fish. Close lid on grill; open vents for charcoal.

5. After 5 minutes, place tortilla packet next to salmon. Turn tortillas every few minutes. Cook until salmon is no longer translucent but is still moist-looking in center (cut to test) and tortillas are hot in center, about 8 minutes more.

6. Pull off salmon skin and discard. Cut fish into 1-inch chunks and put in a bowl.

7. To assemble tacos, wrap chunks of salmon, salsa, cabbage, and feta in tortillas. Add salt to taste.

Yield: Makes 8 tacos; 8 servings


Avocado Salsa

1 3/4  cups diced (1/2-in. chunks) firm-ripe avocados
3/4  cup chopped firm-ripe Roma tomato
2/3  cup minced green onions
1/3  cup chopped fresh cilantro
3  tablespoons olive oil
2  tablespoons lemon juice
1  tablespoon minced, seeded fresh jalapeño chili
1  tablespoon minced garlic
Salt

In a bowl, combine avocados, tomato, onions, cilantro, oil, lemon juice, chili, and garlic. Add salt to taste.

Yield: Makes 2 2/3 cup; 8 servings

Posted by leek on June 30, 2005
June 22, 2005
South Carolina BBQ

When in South Carolina a couple of times I was introduced to the extraordinarily yummy mustard-based BBQ sauce there. This recipe for sauce is dang easy and comes pretty close to what I tasted there. It's best with pulled pork, but I imagine you could use it anywhere you'd use BBQ sauce.

2/3 c. dijon mustard
1/2 c. brown sugar
1/2 c. white vinegar
1/4 c. water
1 T soy sauce
1 t garlic powder
1/2 t hot pepper sauce

Combine all ingredients in a medium saucepan, stir, and bring to a boil. Reduce heat and simmer 5-10 minutes, stirring occasionally.

Posted by leek on June 22, 2005
June 19, 2005
Meriko's Risotto

This evening, while I pondered over what to accompany my ribeye steak, and deciding that the green beans I had just weren't enough, I looked at my catch of fresh ingredients from the farmer's market, and discovered I had conveniently picked up some fresh corn and basil (actually, my harvest of non-fruits were just corn, beans and basil).

Last year, at about the same time of year, meriko treated me to a delicious variation to her normal risotto recipe, which adds some corn kernels right before the end (like 1-2 minutes left) and a good handful of corsely chopped basil at the end.

Serve in a open bowl with your favorite steak, this is as close to summer bliss as you'll ever have. You'll want to mop up the juices from the risotto and the steak. Thanks meriko!

Posted by tim on June 19, 2005
June 11, 2005
blueberry-lemon coffee cake

Winter baking has its pleasures, but summer baking has Fruit. Namely blueberries, in this recipe from the June 2005 Cooking Light. Blueberries and lemon, together in an incredibly moist cake that you can nevertheless eat with your fingers. The almond paste also adds a little nutty something something. I'd never baked with it before but enjoyed the sticky scent it gave off as I mashed it into submission. The magazine warns against substituting marzipan, which is too sweet. Me, I haven't been able to go near marzipan ever since I watched a mystery movie where Diana Rigg used it to disguise deadly poison. But I digress. I just had a slice of the cake with a tall glass of milk, and I'm bringing the rest to Crissy Field tomorrow.

Preheat oven to 350 degrees.

To prepare cake, lightly spoon 1 1/2 cups all-purpose flour into dry measuring cups, and level with a knife. Combine flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt in a small bowl, stirring with a whisk.

Place 1/2 cup sugar, 1/3 cup almond paste, and 2 tablespoons chilled butter, cut into small pieces, in a large bowl; beat with a mixer at medium speed until well blended. Add 1 large egg and 1 tablespoon lemon juice, beating well. Add flour mixture and 3/4 cup fat-free milk alternately to sugar mixture, beginning and ending with flour mixture. Fold in 1 1/2 cups blueberries and 2 teaspoons grated lemon rind. Spoon batter into a 9-inch square baking pan coated with cooking spray.

To prepare topping, combine 1/4 cup sugar and 3 tablespoons sliced almonds, chopped, 1 1/2 tablespoons butter, melted, and 1/2 teaspoon ground cinnamon in a small bowl, tossing with a fork until moist. Sprinkle topping evenly over batter. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Yield: 12 servings.

Posted by astraea on June 11, 2005