Grill-roasted Fennel and Italian Sausage Ravioli with Two Cheeses

Grill-roasted Fennel and Italian Sausage Ravioli with Two Cheeses

Fennel, mushrooms, sausage, and a variety of cheeses and spices from around the world... what's not to like? You and your friends and family will love this dish.

1 Small fennel bulb, trimmed, rinsed and cut in half

2 TBL Olive Oil

2-4 OZ Italian sausage (hot or mild), grilled and chopped fine

4 CLOVES Garlic, minced

1 Large shallot, minced

1 C Minced Italian brown mushrooms

1 TSP Fresh minced rosemary

1/2 C Ricotta cheese

1/4 C Grated Romano cheese

1/4 C Italian parsley, chopped fine

1 TBL Basil, chopped fine

1 TSP Greek oregano

1 TSP Crushed red chile

2 Egg whites

1/4 C Water

Salt and pepper to taste

1. Place the fennel in a covered baking dish that has been oiled with one TBS of olive oil. Season and grill-roast the fennel for 30 minutes or until fork tender. Over medium heat, sauté the garlic and shallots in the olive oil until just starting to brown, add the chopped mushrooms and rosemary. Continue to sauté until mushrooms turn golden brown. Remove and allow to cool.

2. Chop the fennel very fine. In a mixing bowl combine the fennel, sausage, mushroom mixture, both cheeses, parsley, basil, oregano, and red chile. Season to taste and stir well.

3. Using a ravioli press set two egg roll wrappers on press covering eight of the holes and allowing a space between the wrappers. Press the dimples in the wrappers with the press. Spoon one level tablespoon of the filling into each of the ravioli. Whisk together the egg whites and water and brush all the seams of the ravioli.

4. Place top sheets on ravioli, roll out top to cut the pasta. Excess dough should tear away easily. Separate ravioli. In lightly boiling water cook the ravioli for five minutes. Drain and serve.

5. Makes 32 21/2-inch ravioli.

Red Hot, South Texas, Shrimp en Escabache

I move to Cave Creek thirty-three years ago.  Our son Joey had just been born and Kathy and I had opened up a small plant nursery next to my family’s natural food store and juice bar.  In those days Cave Creek and Carefree combined had a wintertime population of about 5000, which dropped down to 2000 in the summer.  The first real friend and resource I made in town was long time resident Bill Payne.  Bill is a first class welder and true “shade tree” mechanic.  Many times he has gotten up in the middle of the night and driven out to the some dirt road where I was broken down.  He then crawled through mud or cactus to wire and duct taped my truck back together and then helped me limp it back home.  Bill is one of the few people I know that can speak from an educated standpoint on both the finer points if Mesquite wood cooking and Tequila.  Those of us that know and appreciate the contribution that a guy like Bill represents in the vanishing old time Cave Creek landscape have enjoyed his unique point of view.  He has worked and lived in this beautiful desert (the non-air conditioned one) all his life.  I can’t tell you how many times I’ve been talking with Bill when he has shared his brilliant thoughts on small town life.  One of my favorite quotes from bill occurred one unusually hot summer day.  In true Bill fashion he remarked, “ I like the heat, it gets rid of the amateurs!” 

Weather you love it or dread it, the hot weather is here, so I thought I’d share a great recipe for those sweltering days when you just don’t feel like cooking.

Red Hot, South Texas, Shrimp en Escabache

Although this is a great appetizer we love it on butter lettuce with a few slices of avocado, warm bread (especially my bread) and a good crisp sauvignon blanc!

1 Lemon, sliced

1-cup celery tops

½ cup crab boil

1 ½ Tbl. Kosher salt

½ tsp black pepper

2 ½ Lbs raw medium shrimp, peeled and de-veined

2 medium white onions, sliced thin

12 bay leaves

1 ¾ cups canola oil

2 cups white vinegar

1 ½ Tbl. sea salt

1 Tbl. Crushed red chile

2 tsp. Pink peppercorn

1/3 cup capers, brine

¼ cup celery seeds

15 cloves garlic, cut in half

2 sprigs fresh thyme

8-10 pickled bird peppers or 2 pickled Jalapeno chiles, cut in quarters lengthwise

5 dashes Tabasco sauce

1 tsp. White pepper

1 tsp. Black pepper

Fill a stockpot half way and add the lemon, celery, crab boil, kosher salt and black pepper.  Bring to a rolling boil and then add the shrimp.  Stir well and then remove from heat.  Allow shrimp to stew in the hot liquid for 10 minutes and then remove shrimp and plunge in ice bath to stop cooking. Drain the shrimp well.  In a glass bowl layer the shrimp, onion slices, and bay leaves.  Emulsify the oil, vinegar and salt, either with an electric hand whisk, or in the blender.  Then stir in remaining ingredients.  Pour over layered shrimp.  Cover and refrigerate for 24 to 48 hours, stirring every 6 to 8 hours. 

Serves 8 as an appetizer 

Tequila Shrimp

Tequila Shrimp
My friends Ryan And Claire live in Houston.  They often take a drive down to Corpus Christie and play in the surf with their baby boy, Layne.  They sent me a T-shirt that says “The White Trash Rivera” along with this delicious recipe.  It takes about 15 minutes to make.  I think it tastes even better with a cold Margarita while I’m wearing that Shirt.   

1 Tbl. olive oil

2 Tbl. Sweet butter
1 white onion, diced
4 cloves garlic, minced
20 medium shrimp, peeled, de-veined
1/3 cup tequila reposado
3 Plum tomatoes, diced

2 Serrano chiles, chopped fine
Juice of 2 key limes
3 Tbl. chopped cilantro 
Salt and fresh ground black pepper

Directions
 Sauté the onions and garlic in the olive oil and butter, in a medium sauté pan.   When the onions are soft and translucent, but not browned, add the shrimp and continue to sauté for 2 minutes on each side, until bright pink. Then add the tequila and flame the alcohol. Add the tomatoes and sauté for another 2-3 minutes. Remove from heat and add the lime juice, Serrano chile and cilantro. Season with salt and pepper and serve immediately with white or Mexican Green, rice

Serves 4

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

Spit-Roasted Leg of Lamb with Rosemary Dijon Baste

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 it 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 dijon to cut through the lamb and bring ou the delicate flavor. Serve it with a cold, crisp white Pinot and a loaf of my 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.

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.

Duck Grand Marnier with Spicy Asian Kumquat Sauce

Duck Grand Marnier

Kosher salt

Fresh-ground black pepper

3 SPRIGS Fresh thyme

1 Celery rib, with leaves, rough-chopped

1/2 Small white onion, quartered

1 Shallot, chopped

1 Medium orange, quartered

1/4 C Grand Marnier

Paprika

3 C Water

Spicy Asian Kumquat Sauce

1. Preheat oven to 375°f.

2. Rinse the duck well. Remove neck, giblets and tail. Rub the inside cavity of the duck with salt and pepper. Fill the ducks inside cavity with a combination of thyme sprigs, celery, onion, shallot, and orange quarters.

3. Lightly salt, pepper, and then paprika the exterior of the duck.

4. Place a wire rack on top of a hotel pan. Place the duck on the rack, breast side down. roast for 45 minutes, and then turn with tongs, breast side up. Roast for 45 minutes to 1 hour, or until the leg joints wiggle easily when pulled and the internal temperature at the center of the thickest part of the thigh is 165°f.

5. Remove from heat. Cut Duck in half, lengthwise and allow to cool down enough to touch. Remove breast and back bones and serve topped with Spicy Asian Kumquat Sauce.

6. Due the extremely high fat content of ducks, it is necessary to use a drip pan. Keep an eye on this the first few times you try it, and be careful. It is not uncommon to find that the cause of a kitchen fire was a duck in the oven!

Spicy Asian Kumquat Sauce

5 Kumquats, sliced into rounds

3 TBL Sugar

1/3 C Rice Wine Vinegar

3 TBL Grenadine

3/4 C Orange juice

2 TSP Soy sauce

1 TBL Fresh-squeezed lime juice

1 TSP Fresh-squeezed lemon juice

2 TSP Dried cherries, minced

1/2 TSP Kosher salt

1/2 TSP White pepper

1 Thai chile, chopped

5 Fresh basil leaves, minced

1. Simmer, over medium-low heat, the kumquats, sugar, vinegar, grenadine, orange juice and soy sauce.  Reduce for another 10-12 minutes, by about half.

2. Remove from heat and whisk in  lime, lemon, cherries, salt,  pepper, and chili.  Carefully stir in basil.   Drizzle over duck just before serving.  Enjoy!

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

Old-fashioned Cherry Apricot Bars

Old-fashioned Cherry Apricot Bars

1--1/2 CUBES Sweet butter, cut into chunks

1 TBL All-purpose flour, for topping

1/2 C Dried cherries, minced

1/2 C Dried apricots, un-sulfured, minced

2/3 C Fresh-squeezed orange juice

1/2 TSP Sugar

PINCH Cinnamon

Crust:

1/2 C Slivered almonds

1/2 C Fresh grated coconut

1-1/4 C All-purpose flour

3/4 C Old-fashioned rolled oats

3/4 C Dark brown sugar, packed firm

PINCH Cinnamon

1/2 TSP Kosher salt

1.pre heat oven to 150°f.

2. Meanwhile, bring the apricots, cherries, orange juice, sugar, and cinnamon to a boil over medium high heat, reduce heat, cover and simmer, on low, until fruit is soft. Remove from heat. Mash fruit in juice until mixture thickens. Allow to cool.

3. Toast nuts and coconut in oven on a cookie sheet until deep golden brown, about 15 minutes. Remove from oven and allow to cool. Increase temperature to 350°f. In the mixing bowl of a heavy-duty mixer (do not use a food processor for this recipe) combine the almonds, coconut, flour, oats, brown sugar, cinnamon, and salt, and mix well, then add butter. Mix, on medium, until crumb mixture is formed, about 1 minute.

4. Set aside 1C of crumb mixture for topping. Firmly press remaining crumb mixture into the bottom of 8"x8" baking dish. Spoon fruit filling on to crumbs and spread out but do not allow fruit to touch sides of baking dish( leave about 1/8" border.) Mix 1TBL flour with remaining crumb mixture. Sprinkle over fruit filling. Bake for 45-50 minutes, or until golden brown. Allow to cool and cut into squares.

Spicy Sage and Dark Mexican Beer, Brined Pork Loin

Spicy Sage and Dark Mexican Beer, Brined Pork Loin

The use of Mexican Beer combined with the red chile, brown sugar and molasses in this marinade adds a depth of flavor.  Combine that with the slow spit roasting and wow, that’s the way roasted pork was meant to be eaten.

5 cups hot water

½ cup dark brown sugar

½ cup kosher salt

8 to 10 cloves garlic, chopped

2 Tbl. dark molasses

1 Tbl. fresh ground black pepper

1 Tbl. crushed red chile

2 tsp. dried sage

2 tsp. Dijon mustard

1 or 2 drops liquid smoke

3 bottles cold Negra Modelo, or your favorite dark beer

1-3 lb. boneless pork loin, excess fat trimmed

In a large non-reactive bowl whisk together the hot water, brown sugar and salt until fully dissolved.  Whisk in the garlic, molasses, pepper, red chile, sage, mustard and liquid smoke.  Then stir in the beer.  Place the brine in the refrigerator for 1 hour then place the pork loin, in the brine.  Set a plate on top to keep the loin submerged. Brine for 24 hours. Spit-roast the pork until it reaches an internal temperature of 160 degrees.  Allow to rest for 10 minutes before slicing. 

Serves 8-10

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.

Bourbon Glazed Ham

Bourbon Glazed Ham

1 Smoked ham, fully cooked, bone in about 8 pounds (not Spiral Cut)

¾ cup bourbon  

¾ cup  dark brown sugar, lightly packed

1/3 cup coarse Dijon mustard

Preheat oven to 350 degrees. Trim all but 1/4 inch fat from the ham, and score remaining fat in 3/4-inch diamonds, just deep enough to reach the meat without cutting into it. Place ham, fat side up, on a rack in a roasting pan.

Mix together brown sugar, mustard, and bourbon, in a small bowl.

Brush about one quarter of the glaze over the ham.

Bake the ham, brushing with remaining glaze every 30 minutes, until heated through (140 degrees on a digital meat thermometer), about 2 hours.

Remove from oven and allow ham stand about 15 minutes before cutting. 

Sonoran Milkshake with Tequila

Sonoran Milkshake

Tired of margaritas but want tequila.  This is an elegant after dinner drink.

1.5 oz Chambord

1.5 oz. your favorite tequila blanco

2 oz. half and half

Shake and serve on ice in an old fashion glass.

Makes 1 cocktail

Lomi Lomi Salmon Salsa

Lomi Lomi Salmon Salsa

This salsa features a beer-cured piece of salmon cut up and mixed with avocado, tomato, onions, garlic, cilantro and other fantastic flavors.  Lomi Lomi Salmon is a fantastic dish from Hawaii.  I've added my own Sonoran twists.

1 LB Fresh fillet of Salmon
1/2 Bottle Dark Mexican beer
1/4 C Kosher salt
2 TBL Dark brown sugar
Juice of 2 medium lemons
6 Plum tomatoes, skinned, seeded, cut into 1/4 inch
1/2 Maui onion, diced to 1/4 inch
1 Medium avocado, diced to 1/2
2-3 Jalapenos, seeds and veins removed, diced to 1/4
1/2 Bunch Cilantro, minced
2 TSP Kosher salt

1. You will not be cooking the salmon in the traditional sense, you will be curing it.
2. Rinse the salmon under very cold water and dry with paper towel.
3. Remove any pin-bones and cut 6-8 holes in the fish skin about 1 inch long.  Place half of the salt and sugar in a glass baking dish and pat into a single layer.  Place the fish in the  baking dish skin side down, and pat the rest of the salt and sugar onto the flesh side of the fish.  Slowly drizzle the beer over the salt and sugar mixture.
4. Place a baking dish of equal size on top of the fish and weight the dish with a phone book or a half gallon of water (about 3LBS).  Place in the refrigerator for 24 hours.
5. Remove the fish from the brine, and rinse well, dry with a paper towel. Cut the skin off the fish and cut into 1/4" pieces, place in a large glass mixing bowl.  Add lemon juice and stir well.  Add tomatoes, onion, avocado, jalapenos, and cilantro.
6. Gently fold together, salt and stir again.  Cover with plastic and let flavors blend in the refrigerator for 3 hours.

Spicy Asian Ginger Beef Skewers

Spicy Asian Ginger Beef Skewers

It's just about time for some great backyard pool parties. Try this beef marinade, add your favorite veggies on kabobs for a big backyard hit.

1 3- 4 lb. thick sirloin steak, cut into strips across the grain
1 C Soy sauce
1 12oz. bottle Asahi Black, Japanese beer
2 TBL Peanut oil
2 TBL Sesame oil
1-1/2 TBL Seasoned Rice Wine Vinegar
1/2 BUNCH Cilantro, chopped fine
2 TBL Brown sugar
1 TBL Chopped fresh ginger
3 Thia Chiles, chopped fine
3 CLOVES Garlic, minced
Bamboo skewers soaked in water for 4 hours

1. Whisk soy sauce, beer, both oils, and rice vinegar together.  Pour into a large glass or non-reactive  mixing bowl, and add cilantro, ginger, chiles, garlic, and sugar.  Whisk well, add steak strips, and marinade for at least 4 hours, turning every couple of hours.  I usually marinade over night.
2. Thread meat onto skewers and grill until cooked all the way through.
3. Makes about 10 skewers.

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.