Grilled Salmon Fillet with Tropical Fruited Soy Glaze and Habanero

Grilled Salmon Fillet with Tropical Fruited Soy Glaze and Habanero 

In the freezer section of your grocery store they sell frozen fruit juice combinations.  This recipe works well with about any of them but the Apple, Mango and Passion fruit takes this recipe over the top.  And whatever you do, do not omit the lemon juice and dill it really ties the flavors together. 

1-2 Lb. Salmon fillet, skinned

2 tsp. White pepper

vegetable oil spray

¼ cup Frozen apple, mango and passion fruit juice concentrate, thawed

¼ cup coarse grain Dijon mustard

1 Tbl. Soy sauce

2 tsp. Your favorite habanero sauce, use more for extreme heat

1 fresh lemon

1 small bunch fresh dill, chopped

Light the grill.  Remove any pin bones from salmon fillet.  Rinse under cold water quickly and pat dry with a paper towel.  Cut fillet into 6 to 8 individual steaks.  Sprinkle both sides with white pepper.  Spray both sides with vegetable oil spray.  In a small mixing bowl stir together the fruit juice concentrate, mustard, soy sauce and habanero sauce. Turn grill to medium.  Place the salmon steaks on the hot grill with the side that had the skin up.  After about 10-15 seconds gently lift the salmon fillet up from the grill surface and set back down (This keeps the fish from sticking).  After 2 minutes gently turn the steaks and once again gently lift them to prevent sticking.  Spoon the glaze over the fish reserving some for the other side.  Depending on your grill you will need to cook the fish for about 8 more minutes.  The rule for grilling fish is 10 minutes of grilling for each inch of thickness…. more or less!  So after 8 more minutes turn the fish one more time spoon on the remaining glaze and let cook for 30 seconds and remove from grill.  Plate, drizzle a little lemon juice and top with fresh dill.

Serves 6-8

Scallop Ceviche

Scallop Ceviche

This easy ceviche has an unusual tropical flavor that’s rich and light at the same time.  The recipe calls for scallops but it’s also nice with conch, abalone, snapper, or even shrimp.

1 1/4 lbs. sea scallops

1/3 cup fresh squeezed lemon juice

3 Tbl. fresh squeezed key limejuice

3 Tbl. fresh squeezed orange juice

2 tsp. fresh grated ginger

2 serrano chiles, minced

zest of 1 lime

1/2 bunch cilantro, chopped fine

1/2 cup chopped green onion

1/2 cup finley diced red bell pepper

2 cloves garlic, minced

3 Tbl. extra virgin olive oil

Dressing:

1 large ripe haas avocado, chopped

1 Roma tomato, peeled, seeded and chopped fine

1 Tbl. finley chopped cilantro

1 Tbl, finley chopped white onion

1 Jalepeno chile, seeded and minced

1 clove garlic, minced

Juice of 1 key lime

pinch of dark brown sugar

1 1/2 Tbl. extra virgin olive oil

Salt and fresh ground black pepper to taste

Rinse the scallops under very cold water and dry with a paper towel.  Cut the scallops in thirds creating short rounds.  In a large non-reactive bowl mix togther the lemon juice, limejuice, orange juice, ginger, serrano chile, and lime zest.  Mix well then add the sliced scallops.  Gently stir, cover and refrigerate for 1 hour or until the scallops turn white.  Add the cilantro, green onion, red bell pepper, and olive oil.  Cover and refrigerate for 2 - 3 hours. 

Gently fold all dressing ingredients together and then season to taste.  Using a slotted spoon divide the ceveche between six plates.  Spoon the dressing over the seviche and then drizzle a little of the ceviche marinade.  Serve with ice cold Mexican beer and fresh key limes. 

Serves 6

Watermelon Salad

Watermelon Salad

1 1/2 quarts seeded, cubed watermelon

1/2 cup red onion, Julianne, rinsed under cold water for 10 seconds

3/4 cup crumbled feta cheese  

1 cup chopped fresh Basil or Arugula

1 Tbl. Balsamic vinegar

2 Tbl. Extra Virgin Olive oil  

Directions;

In a large bowl, combine the watermelon cubes, red onion, feta cheese, and basil. Drizzle balsamic vinegar and olive oil over salad, and toss to blend.

*A handful of pitted Kalamata olives are also very nice with this salad

Mandarin Orange and Fresh Spinach Salad with Poppy Seed Vinaigrette

Mandarin Orange and Fresh Baby Spinach Salad with Poppy Seed Vinaigrette

1 1-Lb. Bag baby Spinach
4 slices Bacon, fried, drained and crumbled
4 OZ Blue cheese, crumbled
2 Tbl. Red onion, diced and rinsed under cold water for 10 seconds
1 8oz can Mandarin oranges


1. Remove spinach from bag, rinse well, tear off the stems and tear leaves into bite-sized pieces. Add all other ingredients, toss. Serve with Poppy Seed Vinaigrette.

Poppy Seed Vinaigrette;

1 Tbl. Poppy seeds

3 Tbl. Balsamic vinegar

3 Tbl. Sherry vinegar

1 Tbl. Orange liqueur

Juice of 1 orange

2/3 cup Extra Virgin Olive oil

1/2 tsp. Sugar

1 Tbl. Fresh thyme, finely chopped

pinch of Cayenne Pepper

1/2 tsp. Salt

1/2 tsp. Fresh ground pepper

Oven Roasted Broccoli and Cauliflower

Oven Roasted Broccoli and Cauliflower

This easy recipe is unbelievable!  I find myself craving Oven Roasted Broccoli and Cauliflower.  You can toss in what ever vegetables you have in the fridge!

Drizzle a little Olive oil over the broccoli and cauliflower Kosher, salt and black pepper to taste and toss well.  Bake, on a sheet pan, for 35 - 45 minutes at 400f.  It should look crunchy and a little dried out, but trust me it's delicious.

Grill-roasted Baby Vegetables

 Grill-roasted Baby Vegetables

By roasting this in your grill, you get the light smoky flavor of barbecues of the past.

5-8 Assorted baby vegetables per guest

Extra virgin olive oil

Kosher salt

Fresh-ground black pepper

1. Place the vegetables in a large baking dish.  Lightly drizzle with olive oil and sprinkle with salt and pepper.  Grill roast for 30 minutes in a grill indirectly, or an oven, preheated to 375°.  Or grill directly to desired texture.

2. Let cool 5 minutes and serve.

Summer Vegetable Salad

Summer Vegetable Salad

Well the garden is coming in.  I thought I'd post this great recipe from our TV show, The Sonoran Grill.  It's delicious, easy to make, light and unexpected! 

1 LB New potatoes, quartered

1/2 LB Sugar snap peas, trimmed

1/2 LB Green beans, cut into 2" pieces

1/2 LB Carrots, cut diagonally into 2" pieces

1/3 C Sauvignon Blanc wine

1 C Fennel, julienne (reserve the fronds)

1 Red onion, thinly sliced

3 TBL Balsamic vinegar

1/2 C Black olives, pitted

1 PT Cherry tomatoes

2 TBL Fennel fronds, chopped

1/4 C Italian parsley, chopped

Salt and pepper to taste

1. Separately steam the potatoes and carrots and the beans and sugar snap peas until tender and place them in a large bowl.  Pour in the Sauvignon Blanc and toss gently.

2. Add the onion and julienne fennel then sprinkle with the vinegar and toss gently.  Add the tomatoes, olives, fennel fronds, and parsley.

3. Salt and pepper to taste.  Toss gently and serve.

Chipotle Cilantro Fettuccini

Chipotle Cilantro Fettuccini

Homemade pasta is easy and much better than deied.  With the convergence of cultures in Arizona we are constantly seeing wonderful new dishes like this. Latin meets Latinos!

1 canned chipotle chile

1/4 cup cilantro

1 clove garlic

10 oz. bread flour (2 cups)

1 Tbl. adobo sauce (from the canned chipotles)

2 large eggs

1 tsp. salt

2 tsp. extra virgin olive oil

Chop the chipotle, cilantro and garlic as fine as you can and then chop some more. Using a dough blade of a food processor, combine the chopped ingredients together with the flour, adobo sauce, eggs and salt.  While machine is running, drizzle in the oil.  Dough will come together as a crumbly mixture.  Add water one tablespoon at a time until dough forms a ball.  Remove from food processor.  If dough sticks to your hands it may be necessary to work a little flour into the dough.  Roll into a ball and cut the ball into quarters.  Flatten one of the quarters with the palm of your hand.  Run the dough through the pasta machine four times on the #1 (or the largest) setting.  Each time, folding the dough into thirds.  It may be necessary to dust with flour as you go if the dough is sticky.  Now move the dial to #2 a run the pasta through, the #3, #4, and #5.  Move the handle to the fettuccini blade, dust the pasta with flour and run it through.  Sometimes it is necessary to pull a few strands of the pasta apart, depending on the texture of th dough.  Drop the pasta into boiling water for 30 – 45 seconds or to desired texture. Have fun, top with whatever you like; olive oil, chives and good Romano cheese are a great start.

Serves 4

Minted carrot salad w/ lemon vinaigrette

Minted carrot salad w/ lemon vinaigrette

This easy salad is fantastic!

2T fresh lemon juice

2t olive oil

1t brown sugar

4 lg carrots shredded

1 c golden raisins

3Tchopped fresh mint

Whisk lemon, oil and sugar together.  Toss carrots, raisins in a non reactive bowl.  Drizzle carrot mixture with dressing and if time allows let stand 30 mnutes.

Grilling Vegetables and Basic Vinaigrette

Grilling Vegetables is easy.  The problem is, the moister content of vegetables is too low so they burn before they can become fully cooked.  The answer is, to make a basic vinaigrette and to toss the vegetables in the vinaigrette before grilling. 

Basic vinaigrette

½ cup Extra Virgin Olive oil

Juice of ½ fresh lemon

3-5 cloves garlic, smashed

Pinch of crushed red chile

1 tsp. dark brown sugar (optional)

1 tsp. Dijon mustard

kosher salt and fresh ground black pepper to taste

Whisk it all together and toss the vegetables well before grilling.

Just keep a few things in mind hard vegetables like winter squash, beets or carrots take about twenty minutes to become soft enough to eat so start them first and when they start to soften add the other vegetables.  Secondly the oil in the vinaigrette will flare up so keep an eye on the vegetables while they are directly over the fire.  Once they are browned or grill marked to your liking, move them away from the direct heat. Please send any thoughts, comments or questions and I’ll answer ASAP.  I hope you enjoy these posts and please share them with your family, friends and online social networks.

Warmly,

Mad Coyote Joe

Sonoran BLT Salad and the Caesar Salad

I get asked, quite often, " What do you do with the left over bread?"

Sonoran BLT Salad

This is my Sonoran twist on the Italian favorite, Panzanella.  It’s a great summer time salad.  When we take it to a barbecue we just call it BLT Salad. If we serve it at dinner… well that’s a different matter.  It’s then called Sonoran Panzanella.

Salad:

4 cups assorted small tomatoes, like cherry, grape and yellow pear

2 Tbl. Canola oil for frying

4 cups good crusty French or Italian bread cut into ¾ inch cubes and dried overnight

6 slices thick-cut hardwood smoked bacon, chopped and then fried, drippings reserved

1 poblano chile, roasted skinned and chopped

½ avocado, peeled, seeded and chopped

1 cup watercress leaves, rinsed well

2 cups romaine lettuce, chopped

Dressing:

¼ cup balsamic vinegar

1 tsp. Salt

1 tsp. Black pepper

2 Tbl. *Chiffonade of basil leaves

1 Tbl. *Chiffonade of mint leaves

3 Tbl. Extra virgin olive oil

Fresh grated Parmesan cheese for topping

Cut the tomatoes into bite size pieces.  I cut the cherry tomatoes in quarters and the smaller tomatoes in half.  In a hot pan, fry half of the tomatoes in the canola oil until they start to brown and dry out a little, remove from pan and set aside to cool.  In a large serving bowl, toss the dried bread in the bacon drippings.  In a separate bowl whisk together all dressing ingredients, except the oil.  Then drizzle in the oil while whisking to emulsify.  Add all other salad ingredients to the bread and toss well.  Drizzle in the dressing and toss again.  Serve on chilled plates topped with a little fresh grated Parmesan cheese and a good, cold, crisp, Sauvignon Blanc or Pinot Gris.

Serves 6 to 8

Chiffonade is a fancy French cook term for laying leaves on top of one another, rolling them up like a cigarette and then cutting them, the short way very finely.  Heck you’ve probably been chiffonading for years and didn’t even know it!

Caesar Salad

This famous salad is not Italian, but rather a true treasure of Baja.  Originally from Tijuana, Mexico, it was created by the famous chef Alex-Caesar Cardini, who first called it “Aviator’s Salad”, in honor of the pilot’s from Rockwell Field Air Base in San Diego California that frequented his restaurant.  Later it was called The “Caesar” Salad in honor of Cardini.  Many recipes call for lemon juice but I believe this original recipe which uses Key limejuice is has a much fresher taste.

10-12 Fresh romaine lettuce leaves

1-cup Garlic croutons

1/3 cup freshly grated Parmesan cheese

Caesar dressing;

3 cloves fresh garlic

6 flat anchovy fillets, drained and minced  or 1 Tbl Anchovy paste

* Yolk of 1 fresh large egg

1 Tbl. fresh squeezed key limejuice

1 tsp. Worcestershire sauce

1/2 tsp. freshly ground black pepper

Pinch of salt

Pinch of crushed red chile

1/4-cup extra virgin olive oil

Rinse lettuce well and dry in a salad spinner. 

Tear into bite size pieces and place in the refrigerator for at least 1/2 hour.  Refrigerating makes the lettuce crisper.

Rub the salad bowl with the garlic and then mash it into a paste.  Add the anchovies, egg yolk, limejuice, Worcestershire sauce, pepper, salt and red chile.  Mash and mix well.  Then whisk in the olive oil. 

Toss together lettuce, half of the croutons and half of the cheese.  Toss again.  Place salad on serving plates and sprinkle top with remaining cheese and croutons.  Offer fresh ground black pepper.

*Authors note; Eggs can contain dangerous bacteria, if the eggs in your

area have been known to have this problem, or if you are concerned at all,

Substitute eggs with 1 Tbl. heavy cream.  The flavor change is minimal.

Serves 4

Grill-Roasted Babaganouj

Grill-Roasted Babaganouj

By roasting this in your grill, you get the light smoky flavor of barbecues of the past.

2 Medium eggplants
1/2 C Tahini
4 CLOVES Garlic, minced fine
1/2 BUNCH Italian parsley, rinsed and chopped fine
Juice of 1 large lemon
3 Scallions, chopped fine
2 TSP Kosher salt
1 TSP Fresh-ground black pepper
1 TBL Extra virgin olive oil

1. Light the grill and turn one burner on medium. Adjust heat until temperature reaches 400 degrees.
2. Cut stems off the eggplant and pierce the skin in several places with a fork. Place the eggplant in an oven-safe baking dish and slow roast in grill over indirect heat for 45 minutes, or until the eggplant has wilted and they are totally soft.
3. Remove from grill and allow to cool. Separate the peel from the insides. In a mixing bowl, mash the insides well and stir in the Tahini, garlic, parsley, lemon juice, scallions, salt, and pepper.
4. Place in the refrigerator and chill well. Drizzle with a good olive oil before serving.

Tabouli Salad with Cucumber Yogurt Sauce

Tabouli Salad with Cucumber Yogurt Sauce
Tabouli is perfect for those days when it's just too hot for a big meal.  Add a few pita bread, a little feta cheese, some good, Kalamata olives and our Cucumber Yogurt sauce and you've got a great, light Middle Eastern meal on your hands.  Add grill roasted lamb and it's a feast!

    Tabouli salad
1 C Bulghar wheat, dry
1-1/2 C Water, boiling
1-1/2 TSP Kosher salt
    Dressing
1/4 C Olive oil, extra virgin
1/4 C Lemon juice, fresh-squeezed
1 TBL Lime juice, fresh-squeezed
2 CLOVES Garlic, finely minced
1/2 TSP Mint, dried
    Finish
1 C Plum tomatoes, diced
1 C English cucumber, diced
1/2 C Scallions, chopped fine
1 BUNCH Italian parsley, chopped fine
2 TSP Kosher salt
  Fresh ground black pepper, to taste
    Cucumber yogurt sauce
1-1/2 C English cucumber, peeled
1/2 PINT Sour cream
1/2 PINT Yogurt
2 CLOVES Garlic, minced fine
1 TBL Mint, dried

   Salad
1. Pour the bulghar into a mixing bowl, then add the salt and pour in the boiling water.
2. Cover with plastic and let soak for 30 minutes.
3. Whisk dressing together and stir into the bulghur.
4. Allow flavors to blend in the refrigerator for three hours.
5. Carefully stir in finishing ingredients.
6. Taste to correct seasoning.
   Sauce
1. Shred cucumber with a cheese grater.
2. Combine all ingredients and allow to chill in the refrigerator for a few hours before serving.

Pomodoro Cruda made with Orange Vine-ripened Tomatoes on Angel Hair Pasta

Pomodoro Cruda made with Orange Vine-ripened Tomatoes on Angel Hair Pasta

This one of my all time favorite dishes when the garden is if full production.  A little crisp cold white wine, a little Pomodoro and someone you love…. life is good!

3 C Vine-ripened, orange tomatoes (any vine ripened tomato will also work well)

1/2 C Extra virgin olive oil

2 CLOVES Garlic, pressed

1 TSP Crushed red pepper

20 Fresh basil leaves with buds, torn, not chopped

2 TSP Fresh ground Parmigiano Reggiano cheese

Salt and fresh ground pepper, to taste

1 LB Angel hair pasta

1. Cut tomatoes in half (If using red tomatoes, scrape out seeds).  Remove core and chop into about 1/2" chunks.

2. Toss all ingredients except the pasta.  Cover, refrigerate and let stand for 30 minutes for flavors to blend.

3. Cook the pasta, drain, add a little olive oil and toss.

4. While pasta is still warm, divide between 4-6 plates (depending on appetite) and top with the cold pomodoro sauce.  Offer more Parmigiano Reggiano at table.

Emilys and Rick Strole

 Emilys

I went out to hear my friend Rick Strole playing tonight at a place that just opened on the north west corner of Pinnacle Peak and Pima in north Scottsdale.  I try to go see people that I know when they have a gig, to support Acoustic Music here in the valley and Rick is a real treat.  He has the rare ability to play a very complex rhythm while singing a totally different melody line.  His timing is fantastic and he has a great feel for the music.  He focuses on the early 60’s and tosses in a few hits from the 70’s.  The Beatles, Simon and Garfunkel, Buffalo Springfield, Neil young and the lovin Spoonful to name a few are covered with dedication and taste. 

As I sat listening to Rick I noticed these beautiful plates coming by.  So I asked for a menu.  This is, perfectly executed, light and fresh Café dining, with a French twist.

The salads are just the right size and the baked goods and pasta are made fresh daily.  I had eaten before going out, but called my wife Chef Kathy and told her we need to drop by for breakfast in the next couple of days.  

Husband and wife team, Kathy and Adam Wenda, are the proprietors and they have really done their homework.  As they call it, “Feel good food,” is what you get and in a beautiful setting.  They are open for breakfast, lunch and dinner.  

Trust me you don’t want to miss this new little gem at 8700 e Pinnacle Peak Rd. Ste 107 in north Scottsdale.  480 513-2000.

Garden Update

Well the garden is in, but I still need to get the cucumbers, asparagus and sunflowers!

My sweetie and business partner Chef Kathy got this nice, little, sign a few years back!

Zucchini

Marigolds to please the eye and fight the bugs!

Blackberries in honor of my sainted grandmother Rose, who made the world's best Blackberry Cobbler.

Tropical fruited, soy glazed Salmon fillet with Habanero

We have been trying to incorporate more fruits in our diets.  We’re trying to get to at least three servings of fruit a day.  A serving being a medium piece of fruit or a half cup.  Unlike my parent’s generation and their parents, my generation and my kids don’t naturally reach for the fruit.  Many people under 50 only think about fruit as a cooked dessert food.  The combination of fruit and meat, poultry or fish seems odd, so younger people shy away from those dishes. 

If you’re trying to add fruit to your daily diet, try a snack of buffalo mozzarella and sliced apples.  Another is fresh melon slices wrapped with a thin slice of prosciutto.  Either is a great, light, summer snack. 

The following recipe is a home run as far as summer time eating.  It’s cooked outside on the grill, so you don’t heat your house up.  It’s also a good way to start enjoying the combination of fruit and protein.  I came up with this recipe about a decade ago and it’s now one of our favorites.  Due to the fact that it’s such a dominant flavor I’d serve it with something understated like white rice or even a good baguette.  I’d also serve it with a good crisp white wine.  Enjoy!

Tropical fruited, soy glazed Salmon fillet with Habanero

In the freezer section of your grocery store they sell frozen fruit juice combinations.  This recipe works well with about any of them but the Apple, Mango and Passion fruit takes this recipe over the top.  And whatever you do, do not omit the lemon juice and dill it really ties the flavors together. 

1-2 Lb. Salmon fillet, skinned

2 tsp. White pepper

vegetable oil spray

¼ cup Frozen apple, mango and passion fruit juice concentrate, thawed

¼ cup coarse grain Dijon mustard

1 Tbl. Soy sauce

2 tsp. Your favorite habanero sauce, use more for extreme heat

1 fresh lemon

1 small bunch fresh dill, chopped

Light the grill.  Remove any pin bones from salmon fillet.  Rinse under cold water quickly and pat dry with a paper towel.  Cut fillet into 6 to 8 individual steaks.  Sprinkle both sides with white pepper.  Spray both sides with vegetable oil spray.  In a small mixing bowl stir together the fruit juice concentrate, mustard, soy sauce and habanero sauce. Turn grill to medium.  Place the salmon steaks on the hot grill with the side that had the skin up.  After about 10-15 seconds gently lift the salmon fillet up from the grill surface and set back down (This keeps the fish from sticking).  After 2 minutes gently turn the steaks and once again gently lift them to prevent sticking.  Spoon the glaze over the fish reserving some for the other side.  Depending on your grill you will need to cook the fish for about 8 more minutes.  The rule for grilling fish is 10 minutes of grilling for each inch of thickness…. more or less!  So after 8 more minutes turn the fish one more time spoon on the remaining glaze and let cook for 30 seconds and remove from grill.  Plate, drizzle a little lemon juice and top with fresh dill.

Serves 6-8

Wraps quick and easy

 Wraps are quick and easy and you can usually use some leftover bits of this and that to make a delicious meal.  And kids love them!

Wraps:  All wraps 3oz. Meat a smear of cream cheese & 2 slices of cheese.  Find some variations below or make your own.

 

Italian Hoagie Wrap:

Genoa salami, mortadella, provolone, cream cheese, lettuce, tomato slices, red onion slices, roasted red peppers, olive oil mixed w oregano

Black Forest Ham & Apricot Wrap:

Black Forest Ham, Cream Cheese, Baby Swiss Cheese, Apricot Preserves, Honey Mustard, Lettuce and Tomato slices

Roast Beef Serrano Wrap:

Roast Beef, Provolone, Cream cheese, thin slices of Serrano Chile, Cilantro, Lettuce,

Tomato slices

Turkey Cranberry wrap:

Turkey Breast, Baby Swiss cheese, Cream Cheese, Cranberry sauce, lettuce, Tomatoes

Sauteed Broccoli Raab

Sauteed Broccoli Raab.  One of the best things to come from the garden.  Perfect for an elegant night of fine dining or just a light supper!

Try this unusual vegetable. It's very popular in Italy.

2 LB Broccoli Raab, cleaned and trimmed
6 CLOVES Garlic (large), scored
1/4 C Extra virgin olive oil
1 TSP Crushed red chile
Salt and fresh-ground pepper

1. Some recipes require blanching the raab before sauteing to reduce bitterness; you may want to do it as a precaution.
2. Saute garlic, over medium heat, in olive oil until golden brown. Discard garlic and saute raab about 8 minutes, until crisp-tender.
3. Remove from heat, add red chili and season.

Toasted Sesame Spinach

Were getting our garden going.  There's nothing like fresh greens right out of the garden.  And fresh spinach in a salad, or on a sandwich, or lightly cooked is unbelievable.

Toasted Sesame Spinach

Try this delicious dish the next time your tossing a rib eye on the grill.  Remember, spinach reduces in volume dramatically when you cook it.

1 Sprinkle of Japanese chile powder

Salt and pepper to taste

2 10 oz. bunches spinach, trimmed and washed

3 TBL White sesame seeds

2 TSP Dark sesame oil

1. Just before sautéing rinse the spinach well and placed it in a large pan with the water still clinging. Cover and cook on med-high for about 3 minutes, until the spinach just wilts. Place in a colander and allow to cool enough to handle, but not until cold.

2. While the spinach is cooling toast the sesame seeds in a dry frying pan by shaking back and forth over medium heat until they begin to change color and you smell that toasting smell. Immediately remove from heat.

3. Go back to the spinach and squeeze as much of the cooking liquid out of the spinach as is possible. Chop the spinach and stir in all other ingredients.

4. Serve immediately. Serves 4.