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

Two-chili Salsa with Avocado

Two-chili Salsa with Avocado

I made this recipe for Bruce Jones, my friend and the original Director and Producer of ABC15's The Sonoran Grill, my Emmy Award winning outdoor cooking series.  I would call Bruce up and say, hey come over for breakfast and I'll make you a ham steak bigger than your head.  He loves Mexican food and so I developed this Two-chili Salsa with Avocado.  Although I made it to go with Mexican Breakfast, it's great with chips and Margaritas or any Southwestern meal!

1/2 BUNCH Cilantro, chopped fine

Juice of 1/2 key lime

2 TSP Kosher salt

1 Habanero chile, diced

1 Serrano chile, diced

2 Tomatoes, diced

1 Avocado, peeled, seeded, and cut into 1/2" cubes

1/2 White onion, minced

2 CLOVES Garlic, minced

1. Gently mix all ingredients and let flavors blend for 2 hours.

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

Food and Film, Pork Pebil ala Robert Rodriguez

Food and Film, Pork Pebil ala Robert Rodriguez

A few years back I got a call from my friend Bruce Jones. Bruce was the Operations Manager at CBS 5 in Phoenix. I met Bruce 15 years ago. He was working at ABC15 at the time. Bruce had come up with an idea for a grilling show, to be shot outdoors. A co-worker of his Don McClure had suggested me as the host. In our first meeting I suggested calling the project The Sonoran Grill. Over the next five years I met with Bruce at least once a week to go over the show.

The reason for Bruce’s call was to suggest I rent the Robert Rodriguez movie Once Upon a Time in Mexico. As an avid fan of the technical aspects of television and film, Bruce was very impressed with the film. All of the special effects were digital. In other words they didn’t blow anything up. Back in the studio they added the flames, explosions and so on. In the special features section of the DVD Rodriguez added a ten-minute film school and a ten-minute cooking school.

In the movie Johnny Depp’s character, “Sands”, a corrupt CIA agent, along with killing robbing and so on, is in search of the best Pork Pebil in all of Mexico. When ever he finds a worthy plate of this delicious slow roasted pork he kills the cook for some obscure artistic reason.

In the ten-minute cooking school Rodriguez gives his recipe for Pork Pebil, along with some good solid cooking advise.

Bruce was so impressed with the cooking school that he went out and got all the ingredients and made pork pebil. It was both delicious and easy. The recipe calls for banana leaves which work as a sort of flavored parchment paper. They can be found at Ranch Market, Food City or ordered at AJ's.

He transcribed the recipe from the cooking school and e-mailed it to me.

So the next time you have a lazy day around the house with family or friends coming over, give it a try. It’s delicious. This is good example of authentic Mexican cooking. The flavors are very complex and your house will be filled with a heavenly aroma.

We like to watch any of the El mariachi trilogy while we’re waiting for the meal. Like water for Chocolate is another great food related movie based in Mexico. And while we’re on the subject of food and movies Big Night, written, directed and starring Stanley Tucci is one of my all time favorite food movies. It truly reveals the soul of cooking.

Pork Pebil ala Rodriguez

Serve with any or all of the following; white rice, fresh corn tortillas, charro beans, chopped white onion, cilantro, avocado, roasted chiles, sliced cucumber, radish, tomato and ice cold Mexican beer.

Ingredients

2 lbs of banana leaves

2 5-lb pork shoulders

5 tablespoons of Achot`e paste

2 tablespoons of Cumin Seeds

1 tablespoon of Black pepper

8 balls of all spice

½ tablespoon of cloves

2 tablespoons of salt

Juice of 5 Lemons

3 Habanera Chiles seeded and veined

2 cups of Orange Juice

1/2 cup of White Vinegar

Splash of Tequila

Grind all dry ingredients (except salt) until very fine.

Blend with remaining ingredients (except pork and banana leaves)

in a blender until liquid and smooth. Cut pork into 2 inch cubes and place in a large Ziploc bag and pour your blender contents into the bag, seal and then coat all the meat in the bag.

Line roasting pan with layers of banana leaves and make sure there are no gaps. Pour entire contents of Ziploc bag onto the banana leaves and then fold them up and over the meat so that it covers the entire contents, sealing it up as much as possible. Cover the entire roasting pan with aluminum foil and seal it well so that no steam can escape.

Place the sealed pan into and oven/grill at 325 and roast for 4 hours. Discard the banana leaves and serve the meat over white or Spanish rice. The meat is very tender and we generally pull it apart for a pulled Puerco over white rice.

We have marinated in the bags overnight and it produces a somewhat deeper flavor.

A five pound roast will serve about 20 people.

Jose Cuervo, La Reserva Tequila habanero-lime butter

Jose Cuervo, La Reserva Tequila habanero-lime butter

This condiment is out of this world on vegetables and potatoes, and you won’t believe the flavor it gives grilled fish or pork. And on good bread WOW!

Whip all ingredients together in a blender or food processor. Roll into a log in waxed paper and chill until fir .

1⁄2 cup sweet butter

1 habanero chile , minced

2 tablespoons fresh lime juice

1 tablespoon Jose Cuervo, La Reserva de la Familia, tequila

2 cloves garlic

1 teaspoon salt

1⁄2 teaspoon dark brown sugar

Pinch of fresh black pepper

The Devil's Pasta Salad with Habanero Chile

The Devil's Pasta Salad with Habanero Chile

We’ve made this delicious pasta salad for 25 years. It is our most requested recipe for vegetarians. Great also with any grill roasted meats, fish or poultry!

Vinaigrette

1/3 C Red Wine Vinegar

1/2 C Chopped Cilantro

1 1/2 TSP Dijon Mustard

1 1/2 TSP Dark Brown Sugar

2/3 C Olive Oil

2 CLOVES Garlic, minced

1 1/2 TSP Salt

1 TSP Ground Black Pepper

Salad

3 C orzo or other small pasta

1 Yellow and Red Bell Pepper cut into 1/4" pieces

2 Habanero Chiles Diced (add the seeds for unreasonable heat)

1 C Whole, medium, pitted, olives

1 C Golden Raisins

1/2 C Chopped Italian Parsley

1/3 C Diced Red Onion

10 OZ Frozen Sweet Peas, cooked and chilled

Salt and Pepper to taste

1. Cook the pasta in salted boiling water for 8-10 minutes until just tender.

2. Remove from water, rinse well in warm water and drain.

3. In a large salad bowl whisk all vinaigrette ingredients except oil together and then drizzle in the oil while whisking.

4. Add the orzo and toss well.

5. Add all other ingredients, toss again.

6. This salad is best if chilled over night in the refrigerator to allow the flavors to marry.

7. Serve at room temperature.

Mesquite-grilled Jamaican Jerk Chicken

Mesquite-grilled Jamaican Jerk Chicken

This is the real deal, so hold on to your tastebuds!

6 Chicken leg-thigh quarters

Pure Mesquite charcoal (not briquettes)

Jerk paste

8-10 Habanero chiles, purÈed with seeds

2 TBL Powdered allspice

3 Chopped scallions

1 TSP Ground cinnamon

1 TSP Ground nutmeg

1 TSP Salt

1/4 C Yellow mustard

3 TBL Fresh-squeezed key lime juice

2 TBL Fresh-squeezed orange juice

2 TSP Mustard seeds

2 TBL White vinegar

1. Blend the jerk paste to a consistency a little thinner than ketchup (if too thick, thin with a little more lime juice or water). Cover and let stand for at least 4 hours to marry the flavors.

2. Use two-chamber smoker or build your fire on one side of the grill and cook the chicken on the other, away from the direct heat. If your grill has a lid use it to give the chicken that smoky flavor. Cook slow, this dish is best well done. When chicken is done, 165 f and the center of the thigh, cut pieces in half at the joint and serve immediately. This is great with simple white rice and ice cold Red Stripe beer.

Habanero Chile and Dark Jamaican Rum Barbecue Sauce

Habanero Chile and Dark Jamaican Rum Barbecue Sauce

If you love Barbecue and spicy foods this Caribbean twist on Barbecue Sauce will blow your mind! It easy to make and absolutely delicious. If you want the heat over the top use the whole Habanero and the seeds and veins. It works very well on any grilled or slow smoked, pork, beef, poultry or for a real Island treat try it on deep pit roasted Cabrito (goat).

2 TBL Safflower oil

2 Large white onions, peeled and diced

2 TBL Fresh ginger, grated

5 CLOVES Fresh garlic, minced

1 C Meyers Dark Jamaican Rum

1 C Catsup

1/2 C Red wine vinegar

1/2 C Dark molasses

1/4 C Dark brown sugar

1/2 Habanero pepper, seeded and minced

1 TBL Ground allspice

PINCH Mace

Salt and pepper to taste

1. Sauté the onions in hot oil, in a medium saucepan, until translucent. Add the ginger and garlic, and sauté for about 1 minute more to allow flavors to blend.

2. Add the rum, catsup, vinegar, molasses, brown sugar, Habanero, allspice, and mace. Bring to a full boil, reduce heat and simmer for 1/2 hour. Remove from heat, season, allow to cool.

The Devil's Pasta Salad

The Devil's Pasta Salad

This is the Pasta salad we’ve been serving for the past 25 years. This is the recipe that is most requested by vegetarians the flavors are amazing! Try it at your next barbecue or pool party.

Vinaigrette

1/3 C Red Wine Vinegar

1/2 C Chopped Cilantro

1 1/2 TSP Dijon Mustard

1 1/2 TSP Dark Brown Sugar

2/3 C Olive Oil

2 CLOVES Garlic, minced

1 1/2 TSP Salt

1 TSP Ground Black Pepper

Salad

3 C small pasta (orzo is a good choice!)

1 Yellow and Red Bell Pepper cut into 1/4" pieces

2 Habanero Chiles Diced (add the seeds for unreasonable heat)

1 C Whole, medium, pitted, olives

1 C Golden Raisins

1/2 C Chopped Italian Parsley

1/3 C Diced Red Onion

10 OZ Frozen Sweet Peas, cooked and chilled

Salt and Pepper to taste

1. Cook the pasta in salted boiling water for 8-10 minutes until just tender.

2. Remove from water, rinse well in warm water and drain.

3. In a large salad bowl whisk all vinaigrette ingredients except oil together and then drizzle in the oil while whisking.

4. Add the orzo and toss well.

5. Add all other ingredients, toss again.

6. This salad is best if chilled over night in the refrigerator to allow the flavors to marry.

7. Serve at room temperature.

Tropical fruited, soy glazed Salmon fillet with Habanero

Tropical fruited, soy glazed Salmon fillet with Habanero

This is the most amazing salmon recipe. The flavor is lightly tangy and delicious. People always ask for the recipe. I’ve been serving it for years and never… yes I mean never, had a complaint

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

Habanero Chile and Dark Jamaican Rum Barbecue Sauce

Habanero Chile and Dark Jamaican Rum Barbecue Sauce

If you love Barbecue and spicy foods this Caribbean twist on Barbecue Sauce will blow your mind! It easy to make and absolutely delicious. If you want the heat over the top use the whole Habanero and the seeds and veins. It works very well on any grilled or slow smoked, pork, beef, poultry or for a real Island treat try it on deep pit roasted Cabrito (goat).

2 TBL Safflower oil

2 Large white onions, peeled and diced

2 TBL Fresh ginger, grated

5 CLOVES Fresh garlic, minced

1 C Meyers Dark Jamaican Rum

1 C Catsup

1/2 C Red wine vinegar

1/2 C Dark molasses

1/4 C Dark brown sugar

1/2 Habanero pepper, seeded and minced

1 TBL Ground allspice

PINCH Mace

Salt and pepper to taste

1. Sauté the onions in hot oil, in a medium saucepan, until translucent. Add the ginger and garlic, and sauté for about 1 minute more to allow flavors to blend.

2. Add the rum, catsup, vinegar, molasses, brown sugar, Habanero, allspice, and mace. Bring to a full boil, reduce heat and simmer for 1/2 hour. Remove from heat, season, allow to cool.

Spicy Tropical fruited, soy glazed Salmon fillet with Habanero

Adding more fish into your diet? My Spicy Tropical fruited, soy glazed Salmon fillet with Habanero, will wow your friends and family. It’s quick and so easy, but most of all the bright tropical flavors will amaze you. In short it’s delicious!

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, or drag the salmon back and forth in line with the grill (This keeps the fish from sticking). After 2 minutes gently turn the steaks and once again gently lift or drag 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