Archive | October, 2013

Sharon’s Black Bean Salsa

21 Oct

My friend Sharon made black bean salsa for a football party we hosted. Her salsa is healthy and very tasty. The best part is that it is easy to prepare and can be easily altered to personal taste. I made few little changes to it.

  • 2 cans of black beans, rinsed and drained
  • 1 can of white corn, drained
  • 1 small can of sliced black olives drained (optional)
  • 2 roma tomatoes, seeded and diced
  • 2 tbs of fresh or pickled chopped jalapeño
  • 1 glove of garlic, pressed
  • 1 1/2 tsp cumin
  • 1/2 cup fresh cilantro or parsley, chopped
  • 6 tbs lime or lemon juice
  • 3 tbs olive oil

Mix everything together except the tomatoes. Let the salsa marinate few hours or over night in the fridge. Before serving, add the tomatoes. Serve with nachos or as a side dish.

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Cedar Plank Salmon with Asparagus and Grapes

3 Oct

Since we eat salmon so much, I am constantly creating new recipes with our favorite ingredients. Sometimes it works, and sometimes it is not worth telling anyone about it. However, this was very different and it worked. I served it with grilled corn.

  •  salmon fillet
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • olive oil
  • 1/2 pound asparagus, cut up
  • 1 chopped shallots
  • 1 cup seedless red grapes, quartered
  • 1 tsp capers
  • 1 tbs red wine vinegar

Soak cedar plank in water over 2 hours; drain. Preheat grill high. Sprinkle salmon fillets with pepper and salt.  Place fillets, skin-side down on plank. Grill 12 minutes or until desired degree of doneness. Coat a skillet with olive oil. Heat the skillet over medium-high heat, add asparagus and shallots; sauté for 3-4 minutes. Stir in grapes and capers; remove from heat. Stir in vinegar, season with salt and pepper.  Top the salmon with asparagus and grapes.

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Sautéed Okra and Tomatoes

2 Oct

Okra and Tomatoes is as Southern dish as you can find. Usually okra and tomatoes are stewed, and okra is slimy. Sautéed vegetables always have nice flavor, and this recipe is no exception. This is not your grandma’s okra and tomato recipe, but I think she might even approve of it.

  • 3/4 pound fresh okra, thinly sliced
  • 1 shallot, minced
  • 1 green tomato, chopped
  • 1 pint of cherry tomatoes, halved
  • 2 gloves of garlic, pressed
  • 1/3 cup fresh basil, coarsely chopped
  • 1/4 cup fresh parsley, chopped
  • salt and pepper
  •  olive oil

Coat a large skillet with 2 tbs of olive oil. Over medium high heat, sauté the okra and shallots 8-10 minutes. Set a side. Add 1 tbs of olive oil  to skillet. Add the garlic and tomatoes, cook about 2 minutes. Combine the tomatoes with okra and  the herbs. Season with salt and pepper.

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Salmon with Sake Sauce

2 Oct

The Chef at the Duck Club restaurant in Bodega Bay, CA  gave me this recipe. I loved the sauce, and he was happy to give the recipe to me. He said it is easy and lasts in the fridge for several days. I wanted to try it with napa cabbage and salmon. lt turned out great. Thanks Chef!

Sake Sauce

  • 1/2 cup gluten free low sodium soy sauce
  • 1/2 cup rice vinegar
  • 1/2 cup brown sugar
  • 1/2 cup sake
  • 3 tbs olive oil
  • 1 tbs grated fresh ginger
  • 2 tsp sriracha sauce or other hot sauce

Mix all of the ingredients together and set a side.

  • Napa cabbage thinly sliced
  • salmon fillet

Place the salmon in a ziplock bag. Pour enough of the sauce in a bag to coat the salmon well. Set on the counter, skin side up, for 5-10 minutes. Spray a skillet with olive oil spray. Over medium high heat cook the salmon skin side down first 5-6 minutes and 3-4 minutes the second side. In a wok, cook the cabbage 2 minutes. Add some of the sauce to cabbage, heat it up. Place the cabbage on plates. Top with the salmon. Spoon sauce over the salmon.

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