Thursday, June 21, 2007
- Mahi Mahi (works the best)
- Pace Picante Sauce (or your favorite salsa)
- Tortillas (get some good ones...home-made if possible)
- Cheese (optional)
- Guacamole (optional)
Hot to do it: super easy!
1) Cook up the Mahi - I like to do it on the grill, but you can cook it in a pan of hot oil too. Just heat up the oil and "sear" it first, then cook it through. I usually season the fish with some generic seasoning salt.
2) Mix up the sauce: Mayo + Salsa...about 2 parts Salsa to 1 Part May; you want it kind of a "salmon" color.
3) Chop up your cabbage, grate your cheese, and if you want...prepare some Guacamole (but that will change the taste of the salt).
4) Serve open faced: 3 tortillas on a plate, add the sauce, then cabbage, then fish, then top it with the cheese and enjoy.
The secrets are the Sauce and the Cabbage - tips we got straight from the pros at the truck.
Saturday, June 2, 2007
We have fresh mint growing in a pot (amazingly easy to grow - just buy a plant for $5, put it in a pot and there you have it). All you do for the tea is add some mint leaves to the boiling water. EASY!
Wednesday, May 2, 2007
- Butter (about 1 stick...but I used about 7/8 of a stick)
- Grated Parmesian Cheese (about 1 1/2 cups)
- Heavy Cream (about 1/2 Cup). And yes, I had to ask, "Heavy Cream" is the same as "Heavy Whipping Cream."
1. Cook pasta
2. Heat up that concoction
Yep, that easy. Of course, I added salt and pepper to the sauce. To the pasta, I added olive oil, salt, pepper, oregano (just a tiny), basil, a little garlic, and I added some drops of lemon juice.
Monday, April 2, 2007
½ cup Dijon mustard
¾ cup soy sauce
4 cloves garlic, crushed
1 T olive oil
Salmon - portions for 4 people (if you have more fish, make more marinade above)
Cut salmon into steaks for each person, so it’s easy to turn with a spatula. Put half the marinade on 15-20 minutes before you are ready to BBQ the fish, and let it rest
On the counter.
Set the BBQ between medium and medium-high. Put tinfoil on the grill. Pour some olive oil on the tinfoil and spread it all over. If the skin is on the fish, put the non-skin side down first. It will probably take no more than 10 minutes before you see the color change from the grill side through the face side. Flip them over and put the rest of the marinade on. It will be done in another 5-10 minutes. Do not overcook. If the skin is on it will stick to the tinfoil when you take the filets off the grill. This will easily remove the skin before serving.
Good French Bread (baguette)
Poached chicken strips
Thinly sliced cucumbers
Sweet Chili Sauce (Mae Ploy brand – it’s Thai)
Slice the bread lengthwise. Put on chicken strips, grated carrots, cukes,
And cilantro on top. Cover top slice of bread with chili sauce, and
Weston taught us this recipe after a trip he took to Vietnam. It is
French inspired I think, from French influence in Vietnam.
Half + Half
Bake the potatoes until done. Scoop out insides and mix
With whatever you like from above. Sprinkle some more cheddar on top.
Bake another 20 minutes
1 can flaked tuna
2 cups chow mein noodles1 cup celery
1/2 cup onion
1 can of cream of mushroom soup
3/4 cup water
1/2 sliced almonds
Mix all ingredients together except 1 cup of noodles and mandarin oranges. Place these 2 items on top of the casserole. Back at 350 degrees for 1/2 hour. Enjoy!