Recipes

Smoked Sockeye Salmon Salad

Ingredients:

1 small pack of smoked sockeye salmon

Lettuce

Tomato

1/2 of Avocado

Capers

Cucumber

Black olives

*Lightly season on top with 👇🏽

Olive oil

Red wine vinegar

Mirin

Sea salt

Black pepper

Garlic powder

And you’re done!

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YOU DO NOT NEED A BREADMACHINE!

Baking bread is like the oldest trick in the book. For some crazy reason in our technology driven age it has become as elusive as finding the Leviathan. Not that one would want to find this deep sea creature cause surviving the meeting has even less odds. Yet here we are with countless epic fail stories and people resorting to buying expensive equipment to do it for them.

As a young child I used to watch my father fail over and over again to make bread. The horror of burnt loaves! Imagine the despair of a super intelligent man who could work on submarines get served defeat time after time from a little ol’ loaf of malformed bread. I even told him why even bother they sell it in the stores. Just go buy it! Welp, after dang near the 25th time the bread finally came out right and it was well okay. Yeah…. just okay. It was nothing amazing or worth my tastebuds to remember. However, I feel I have redeemed our family name in regards to baking. I realized I could not overthink think the process. Remember people been making bread before we had blenders, food processors and that dang Breadmaker!! I believe the trick is allowing the time for the bread to rise and adding a Dutch oven to your kitchen arsenal.

My Italian Herb Garlic Bread

Ingredients:

3 cups of flour

2 teaspoons sea salt

1/2 teaspoon Active Dry Yeast

1 Tablespoon of McCormick® Perfect Pinch® Italian Seasoning

4 cloves of garlic chopped

1 1/2 cup of warm water

**Replacing your Breadmaker Equipment:

5-7 quart Enamel Coated Dutch Oven (I got mine from Walmart)

Mix all the ingredients in a large mixing bowl. It’s gonna stick together but look really stringy and messy. This is okay. You’re not looking for uniformity or a smooth beaten mixture. In fact don’t over mix the dough or the bread wont be as fluffy.

Your final mixed ratchet-looking dough is below. Remember, it will come together less is more.

Cover it with plastic wrap or a damp cloth for at least 8 hours at room temperature. I typically prep this a day before so I can bake for the next nights dinner.

After 8 hours your dough will have risen and will look like this. You will see nice little air pockets!! Super cool!

Preheat your oven 450 degrees. While it is heating up put some flour on a flat surface and powder your hands so the dough doesn’t stick to them. Dig the dough out the bowl and then punch it a few times.

Hee hee…

Ahem, yes… punch it a bit. Then shape it into a nice ball like this.

Cover the dough with the plastic wrap until the oven is heated and ready.

You will put the bread AS IS in the Dutch oven. The dough shouldn’t stick to the enamel so you don’t have to line with oil or whatever. If you are not using a non-stick oven then add olive oil or parchment paper on the bottom of the pot. Bake for 30 minutes COVERED. Then REMOVE the top and put it back in the oven. Mine looked like this after 30 minutes.

***PAY ATTENTION***

Now…this is the final stretch for you. Depending on your oven it may take roughly 7-15 minutes to get that golden color. I set my oven timer on 7 mins initially. Checked it. Nope! 3 mins more. Nope and finally 3 mins again. Yes it’s perfect!

Remove it from the pot on to a cutting board.

Slice it and spread some butter or olive oil. It’s whatever you want to do at this point!

I made pot roast that night so it was super useful at sopping up juices from it! The finished product looks so unbelievably sexy I tell ya. The herbs and garlic really shine through in this recipe! I mean you can really taste them! The crust is crispy and the bread moist and fluffy!! I guarantee your family will love it. I know my boys did!

**Peep Lil Rocs stalker hand**

Featured post

Five Spice Vegetables and Quinoa

Ingredients:

8 oz Baby Bella mushrooms sliced

1/4 cup green bell peppers diced

1 cup cherry tomatoes halved

1 yellow onion chopped

1/2 zucchini diced

4 cloves garlic chopped

1/4 cup soy sauce

2 tablespoons sesame oil

2 tablespoons Chinese Five Spice

Sea salt

Black pepper

Vegetable oil

*cilantro for garnish

For Perfect Quinoa:

Equipment: Rice cooker

1 cup quinoa

2 cups water

Vegetable oil

Grease the bottom of rice cooker pot. This will make sure the quinoa does not stick to the bottom. Set it and forget it. Once it’s ready put it off to the side because you will stir fry it later.

On medium heat, begin to saute the garlic, onions, bell peppers, zucchini and tomatoes in vegetable oil. Sprinkle with salt and pepper. Once the onions have started to brown add in mushrooms, soy sauce, five spice and sesame oil. Continue to toss for a couple of more minutes.

Lastly combine all the quinoa you made in the rice cooker with the vegetables. It will absorb the fluids so add a little more vegetable oil to stir fry it into your dish. Sprinkle a little more salt and pepper to taste.

This was prepacked for my lunch. I added cilantro as a garnish and a side of avocado.

Quick Roasted Tomatoes

Ingredients:

A couple of tomatoes sliced

olive oil

2 cloves garlic sliced thin

rosemary

thyme

sea salt

black pepper

Equipment: Aluminum foil

Preheat oven 450 degrees. Mix ingredients to taste in a bowl.

Cover a baking pan with aluminum foil. Spread out the ingredients and bake for 25 minutes.

I served as a side with my potato and egg hash for breakfast.

Orange and Ginger Redfish

Ingredients:

1 lb redfish fillets

Sea salt

Fennel seed

Black pepper

2 tablespoons fresh chopped ginger

2 tablespoons chopped garlic

Juice from 1 orange

1/4 cup soy sauce

1 serrano pepper finely chopped

In a large bowl marinade the redfish overnight.

Preheat oven 350 degrees. I added some peppers and onion on top of the fish. Bake for 30 minutes.

Sauteed Dandelion Greens (Bitter Herbs) for Passover

Ingredients:

2 Dandelion bundles chopped

1 yellow onion chopped

1 can chicken broth

2 red chili’s

3 tablespoons chopped garlic

1/4 cup red wine vinegar

2 tablespoons of cajun seasoning

sea salt

black pepper

1 stick of butter

vegetable oil

Boil dandelions for 20 minutes in a pot of water. Remove and drain the greens. Cut off the bottoms. This is to cut some of the bitter off the herb.

On medium heat, saute the onion, garlic and chili’s in vegetable oil until lightly browned. Sprinkle a little salt and pepper.

Then pour in chicken broth, vinegar and butter. Add greens and saute about 10 minutes or less. Season with cajun seasoning salt and pepper to taste.

Sweet Potato Unleavened Bread

Ingredients: 

1 8oz cream cheese pack softened

2 sweet potatoes

2 eggs

3/4 cup flour

1 1/4 cup cornmeal

1/2 cup brown sugar

1 teaspoon salt

1 cup almond milk

1 stick butter melted

1 tablespoon cinnamon

2 teaspoons nutmeg

1 tablespoon vanilla extract

vegetable oil *for greasing the pan*

Boil sweet potatoes until soft while the cream cheese is softening. Skin the potatoes and mash them up. Mix all ingredients in a large bowl.

Preheat oven 400 degrees.

I used a glass 13 × 9 pan. Grease the pan with vegetable oil.

Bake 45-50 minutes until firm in the middle and browned corners.

It will be moist and have the consistency of a brownie.

Turkey Pastrami and White Bean Soup

Ingredients:

1/2 lb Turkey Pastrami (sliced to 10 or thickest cut) diced into cubes

3 cans Great Northern beans

1/2 sweet onion diced

2 carrots diced

1 celery stalk diced

3 garlic cloves chopped

1/2 bundle Kale sliced

2 chili’s *for spice*

1/4 cup white wine

1 tablespoon thyme

1 tablespoon fennel seed

2 tablespoons chicken bouillon

1/4 cup almond milk

1 teaspoon ground cloves

3 tablespoon cajun seasoning

1 tablespoon sea salt

1 tablespoon black pepper

Palm oil

Equipment: Small stock pot

On medium heat, sautee onions, carrots, garlic, celery in fennel, thyme, chilis, cloves, salt, pepper and 1 tablespoon cajun seasoning in palm oil. Add 1/4 cup water and stir. Then add in Pastrami with white wine and continue about 5 minutes.

Note: the reddish color comes from the palm oil

Take off the stove and fill with water, stir in drained beans, and chicken boullion. Continue to stir and let boil an hour. Add kale and let boil another hour on medium heat.

Pour in almond milk and 2 tablespoons of cajun seasoning. Let simmer on low for 10 mins. Taste to make sure you dont need anymore salt or pepper. It should look creamy like this when you are finished.

20190327_221238.jpg

 

 

Mackerel Burgers

Ingredients:

1 can of mackerel (makes 4 patties)

Onion diced small

Green bell pepper diced small

Celery diced small

Breadcrumbs

1 egg

2 cloves of garlic chopped

Cilantro

1 teaspoon red wine vinegar

1 teaspoon lemon juice

Sea salt

Black pepper

Cajun seasoning

Butter

Hamburger buns

Tomato

Lettuce

*Avocado mash for a condiment*

Combine the ingredients and shape into patties. Fry hard on both sides in half a stick of butter. Then build the burger.

Mahi Mahi with Linguine and Butter Sauce

Ingredients:

2 lbs Mahi Mahi fillets

2 eggs

1 1/2 lbs linguine noodles

breadcrumbs

2 sticks butter

3 tablespoons garlic

1 tablespoon chicken bouillon

Juice from 2 lemons

1 cup white wine

black pepper

dill

sea salt

oregano

olive oil

Preheat oven 425 degrees. In a large bowl, break 2 eggs and then season the top of the fillets with sea salt, oregano and black pepper. Place the seasoned side down in bread crumbs and then season the other side. Flip it so both sides have been battered.

Place in a pan and bake for 25 minutes until a golden brown.

In a saucepan, fry garlic in a little olive oil on medium heat. Then combine wine, butter, chicken bouillon, flour, dill and lemon juice. Whisk and let simmer on low. You can add a little salt but may not need it. Just taste it before adding.

Boil the linguine noodles and make a salad.

Place noodles on the bottom, Mahi Mahi on top and the cover with butter sauce.

Pheasant with Vegetables and Jasmine rice

Ingredients:

4 Pheasant breasts chopped in small pieces

1 egg

1 onion chopped

1 carrot chopped

1/2 of a zucchini chopped`

1 celery chopped

2 slices of beef bacon diced

2 tablespoons chopped garlic

sage

thyme

Rick’s Hot & Spicy All Purpose Seasoning (4n1) or use a cajun spice blend

salt

black pepper

2 sticks of butter

flour

vegetable oil

jasmine rice

In a small bowl season the pheasant pieces with sage, sea salt, black pepper, 4n1 and one egg.

Then batter with flour. Fry lightly and toss for about 5 minutes in 1 stick of butter. Then remove from heat. Set aside.

Fry the beef bacon in the other stick of butter. Then add vegetables. Sprinkle a little salt, pepper, and 4n1. Brown them then add back in the pheasant. I used fresh thyme about a tablespoon and continually tossed. Add two tablespoons of vegetable oil so it doesn’t stick to the pan.

Toss it until pheasant cooked through. Serve over jasmine rice.

Followup: My eldest son asked permission to eat the leftovers. I made them a steak dinner that night because I wasn’t sure if they would like the game meat. But yes I’m very happy they liked it. After all the food I made them they still were curious and pleasantly surprised! ☺☺☺

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