Dancing Through the Fog A poem by Daigneault

Dancing Through the Fog

A poem by Daigneault

Through the breach

A misty gauze

Distant language

Her tender hands

Words float like cotton

Taste like cream

Yes cotton and cream

A fragrance her own

Funny how the drops seams to hum 

Singing as they soak in

I know the tune

And all the words

But the song

Was written in hell

Spicy Tropical Fruited, Soy Glazed Salmon Fillet with Habanero

Spicy 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

2 tsp lemon zest

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 whisk together the fruit juice concentrate, mustard, soy sauce habanero sauce and lemon zest. 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

Spit-Roasted Leg of Lamb with Rosemary Dijon Baste

This delicious recipe was one of the factors in my TV show making the ratings that kept me on the air for 131 episodes. Our original contract was for 13 episodes. We used in on the cover of my book The Sonoran Grill This easy recipe is tangy and herbal with the correct amount of bite from the lemon and mustard to cut through the lamb and bring a light and refreshing flavor. Serve it with a cold, crisp white Pinot and good French bread!

Fresh Rosemary for garnish

1 8LB Leg of lamb, de-boned and tied

1. Allow the lamb to rest in the marinade for 1-1/2 hours.

2. Place lamb on spit and roast over indirect heat, medium-hot coals, until internal temperature reaches 140 degrees or about 35-40 minutes of cooking time (for medium rare).

3. Remove lamb from spit and allow resting for 8-10 minutes before serving.

4. Garnish with Rosemary.

Rosemary Dijon Baste;

1-1/2 TSP Fresh rosemary, minced

2 CLOVES Garlic, minced or pressed

1/4 C Peanut oil

2 TBL Fresh-squeezed lemon juice

2 TBL Dijon mustard

1 TBL Soy sauce

PINCH Salt

1. Whisk all ingredients well. Use to baste or marinade lamb, poultry or pork.