Chipotle Mesquite Salmon

Ingredients
1 lb Salmon filet, boneless, skinn-on, cut into 2 to 4 pieces
1/4 tsp ground Pepper
1/4 tsp Salt
1/4 tsp Cumin
1/4 tsp ground dried Chipotle Pepper
1/4 cup BBQ flavored Potato Chips
1/4 cup Honey
Olive Oil for drizzling
Avocado for Garnish

  • Preheat Oven to 400°F.
  • Pat the Salmon dry, and remove any bones.
  • In a bowl, combine the Spices and Potato Chips.
  • Sprinkle liberally over the Salmon fillets, and press. Do not worry as much about the sides, and disregard the skin-side altogether.
  • Place aluminum foil on a baking sheet, and lightly drizzle the olive oil.
  • Place the Salmon fillets skin down onto the baking sheet.
  • Drizzle the Honey over the fillets.
  • Bake for 7-10 minutes, depending on how done you want the Salmon.
  • While cooking, slice the Avocado in half, remove the pit, and then carefully peal the skin. Set aside until Salmon is done.
  • Plate the Salmon. Slice the Avocado length-wise and thinly. Place a half of Avocado on each Salmon piece.

Makes 2-4 Servings.

NOTES: So this may be a flashback recipe from my poorer youth–but seriously the barbecue chips really add to the recipe. You can choose to use panco breadcrumbs instead, but you’ll want to add some mesquite seasonings, and really unless you have a pre-made mix, it is a pain in the butt.

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Baja Shrimp and Jicama Salad

Baja Shrimp and Jicama Salad

Ingredients
1 lb Shrimp, shelled and de-veined
1 Jicama root, skinned, diced
2 Mangoes, diced
2 Avocados, diced
1 small Yellow Onion, diced
6 cloves Garlic
3 Jalapeño Peppers
1 tsp Olive Oil
1 tsp Paprika
1 tsp Cumin
1 tsp Salt
1 tsp Black Pepper
1 tsp Cayenne Pepper
Juice of 2 Limes
2 Tbsp fresh Cilantro, chopped coarsely

Directions

  • In a skillet, on medium heat, toast the whole cloves of Garlic and whole Jalapeño Peppers. As each side begins to brown, turn them. Do not let them over cook–you are just toasting them. Remove from heat and let cool.
  • Add the Shrimp to the skillet with the remaining Olive Oil. Toss in the Spices and let each side cook until the Shrimp are pink and cooked through. Toss them as you cook them to help coat them in the oil and Spices. Remove and set to the side to cool.
  • When the Garlic and Jalapeño Peppers are cool to touch, mince them (de-seed the Jalapeño to lower the heat). Set to the side.
  • When the Shrimp are cool to touch, chop them into bite-size pieces. Set to the side.
  • In a large bowl, combine all ingredients, and toss well. Adjust the spice level with more Cayenne Pepper if need be.

Makes about 6-8 cups.

NOTES: Jicama is one of my favorite root vegetables. It is sometimes referred to as a Mexican Turnip–but it tastes NOTHING like a Turnip. Jicama originated in Mexico and derives its name from the Nahuatl name xicamatl. If I were to describe the flavor, I’d say it is a cross between a Pear, a Potato, and a Carrot–think of it as a mildly-sweet watery root vegetable. This salad showcases it with sweet Mango, creamy Avocado, and spicy Shrimp.  I also used employed toasting Garlic and Peppers–a common Mexican cooking style that awakens the flavors.  You can use this salad as  a side dish, or as a salsa over grilled fish or chicken.

Jicama is also a great addition to any Crudités platters.

Grilled Vegetable Salad

Grilled Vegetable Salad

Ingredients:
1 bunch Asparagus, cleaned
1 Red Onion, cut in rings
1 Red Bell Pepper, slice each side off
4 oz Halloumi Cheese χαλούμι
1-2 tsp Olive Oil
1/2 cup Cherry Tomatoes, Sliced
1 Avocado, diced
1 tsp Salt
1 tsp Black Pepper
2 Tbsp Lemon Juice
2 Tbsp Olive Oil
1 tsp Dijon Mustard
1/2 tsp Honey
1-2 tsp Sesame Seeds

Directions:

  • Using a brush, lightly cover the grilling grates, Asparagus, Bell Pepper, Onion, and Halloumi.
  • Prepare the Grill or Broiler as directed by manufacturer–you want medium high heat.
  • Place the Asparagus, Bell Pepper, and Halloumi on the grates and cover with the Onions and sprinkle with the Salt and Pepper. I suggest using an oven-safe cooling rack and placing it on top of the grate. If you use the cooling rack, it is easier to pick everything up in the end.
  • Close and grill for 5-7 minutes or until the onions and Halloumi begin to get a nice golden brown on the outside.
  • Remove and combine with the rest of the Vegetables in a large bowl.
  • In a separate bowl, whisk together the Lemon Juice, Olive Oil, Honey, and Dijon Mustard.
  • Drizzle over the Vegetables, sprinkle with Sesame Seeds, and Toss.

Makes about 6-8 servings.

NOTES: This is an ideal summer salad–full of fresh ingredients, tons of grilled flavor, and yet light, sweet, and citrusy. You can substitute Zucchini or Broccoli or just add them to the lot. I do not recommend grilling the Tomatoes, as they tend to fall apart Halloumi is a Cypriot/Middle Eastern cheese that is very dense, mildly salty, and can be GRILLED! It is a great addition to this dish, and complements the Asparagus and Sesame Seeds amazingly.

Potato Salad with Avocado-Yogurt Dressing

Potato Salad with Avocado-Yogurt Dressing

Ingredients:
6 large Red Pontiac Potatoes, cleaned, and chopped
2 Avocados, mashed
1/2 cup Greek-Style Yogurt
3 Tbsp fresh Chives, diced
1 Tbsp fresh Dill, diced
1 Roasted Yellow Bell Pepper, chopped
1 Roasted Orange Bell Pepper, chopped
Juice of 1 Lemon
2 Tbsp Olive Oil
1 tsp Dijon Mustard
1 tsp Salt
Pepper to Taste
Water for boiling

Directions:

  • Boil the Potatoes until fork tender. I suggest cutting them before because they will cook quicker, but you can cut after.
  • While the Potatoes are cooking, in a food processor, combine the Lemon Juice, Yogurt, Avocados, Mustard, and Herbs. Pulse to combine.
  • Slowly drizzle in the Olive Oil.
  • Add Salt and Pepper to Taste.
  • Drain the Potatoes and move them to a large bowl.
  • Add the Roasted Peppers.
  • Slowly add the Dressing, tossing to mix well. You may not use all the dressing.

NOTES: I like Potato Salad, but I often find it either tasting too much like Mustard or too much like BLAH. If you want a kick, add a diced Jalapeño to the mix.

Goat Cheese, Avocado, and Roasted Pepper Salad

Ingredients:
2 Avocados, ripe, chopped
2 Roasted Red Bell Peppers, chopped
4 oz Goat Cheese
1/2 cup Black Olives, sliced
2 Shallots, sliced
6 cups Mesclun Greens
2 cups Baby Arugula Greens
1/2 cup fresh Basil
2 Tbsp fresh Dill
2 Tbsp Pignoli
3 Tbsp Balsamic Vinegar
1/2 cup Olive Oil
1/2 tsp Salt
1/2 tsp Black Pepper
1 tsp Dijon Mustard

Directions:

  • Combine the Balsamic Vinegar, Olive Oil, Salt, Black Pepper, and Dijon Mustard in a bowl, and whisk together; set aside.
  • Mix together all of the Greens and Herbs in a serving bowl.
  • Toss the Salad with the Dressing
  • Top the Salad with the remaining ingredients.

NOTES: The last ingredient you want to prepare is the Avocado, as you do not want it to go brown before serving. You may toss it in Lemon Juice, however that will not completely stop the browning. This Salad is a fresh summery salad with a punch of flavor. You can mix up the greens if you like, with Frisée or Romaine–the more the merrier.

Cancun Ceviche

Cancun Ceviche on a Bed of Mescaline Greens

Ingredients:
1/2 lb Shrimp
1/2 lb Sea Scallops. diced
1/2 lb Lump Crab Meat
1 cup Mango, diced
1 cup Avocado, diced
1 medium Red Onion, thinly sliced
2 Jalapeños, minced
2 cloves Garlic, minced
1 tsp fresh Ginger, minced
2 tsp Salt
1 tsp Black Pepper
1/4 cup Cilantro, chopped
1/4 cup Mint, chopped
1 cup Lime Juice
1/2 cup Lemon Juice

Directions:

  • Steam the Shrimp in shell.
  • Peel and de-vein the Shrimp, and dice.
  • In a large bowl, combine all ingredients and mix well.
  • Cover with Cellophane and refrigerated for 3-6 hours, stirring occasionally.

NOTES: Ceviche is thought to originate in Peru, however almost every Latin-American country has their own variation on the dish. You can even vary what seafood or fish you wish to use. I suggest when using shell fish, to steam it first. The citric acid from the Lime and Lemon Juices react with the protein “cooking” the fish, but with shellfish I always use extra precaution–think you don’t usually see raw lobster or shrimp in sushi.

Cobb Creamed Corn

Ingredients:
8 cobs of Corn (about 4 cups of Corn)
4 slices Bacon
1/2 yellow Onion, minced
1 clove Garlic, minced
1 Jalapeño Pepper, de-seeded, minced
1 cup Heavy Cream
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 cup Blue Cheese, crumbled
2 Haas Avocados, sliced

Directions:

  • Prepare the Corn: If using cobs, remove husk and silk, and boil for about 7 minutes. Use a chef’s knife to cut off one end of each cob, forming a flat edge. Place the corn flat side down, standing up on a plate. Use your chef’s knife and slice down parallel to the cob and remove the corn kernels. Rotate and repeat until the kernels are on the plate. Use the back of the knife perpendicular to the cob and slide down scrapping off any excess corn. Place in a bowl, and repeat for each cob.
  • In a skillet, fry the Bacon until very crisp.
  • Remove to paper towel, pat dry, and crumble.
  • In the skillet, drain all but about 2 Tbsp of the drippings.
  • Saute the Onion, Garlic, and Jalapeno in the Butter on medium-low heat until the Onion is tender.
  • Add the Cream, Corn, Salt, and Pepper.
  • Stirring constantly, heat for 7-10 minutes, allowing the cream to thicken. Depending on your skillet, the time may vary.
  • Remove from the heat and toss in the Bacon crumbles and Blue Cheese crumbles.
  • Garnish with the slices of Avocados across the top.

Serves 4.

NOTES: If you opt from using fresh Corn, do not use can, but instead get frozen corn. Before using it, thaw it out, and place in a large zipping storage bag, then crush it with a rolling pin, to break the Corn up.

Variations:
Creamed Corn (savory)
Sweetened Creamed Corn

Mexican Corn Salad

Ingredients:Vegan
3 large ears of Corn
1 red Bell Pepper, diced
2 Jalapeño Peppers, diced
1 small White Onion, diced
2 cloves Garlic, minced
2 Haas Avocados, diced
1 tsp Salt
1 tsp Pepper
1 tsp Cumin
1/2 cup Cilantro, finely chopped
Juice of 1 Lime

Directions:

  • In a large pot, bring water to boil.
  • Boil the corn for 5-10 minutes, remove from the water, let cool.
  • Using a serrated knife, remove the kernels from the cob into a bowl.
  • Combine all other ingredients and mix well.

NOTES: If you are not serving soon, hold off on adding the avocado until the very last minute, as it will go brown quickly–Citric Acid does not stop the browning like it does with Apples and Pears.

Guacamole

Ingredients:Vegetarian
5-6 ripe Haas Avocados, skinned, pitted, and cubed
2 cloves Garlic, minced
1/2 cup Yellow Onion, diced
2 large Jalapeño Peppers, seeded, diced
1/2 cup Sour Cream
1 cup Tomato, diced
1 tsp Salt
2 tsp Cumin
2 Tbsp Lime Juice
2 Tbsp Cilantro, chopped

Directions,

  • In a large bowl, mash the Avocados.
  • Add the Garlic, Onion, and Jalapeños.
  • Now add the Sour Cream, and Tomatoes, and mix until no Sour Cream can be seen.
  • Add the remaining ingredients and mix well.
  • Garnish with fresh Cilantro and Lime Wedges

NOTES: Guacamole comes from the Nahuatl word āhuacamolli meaning “avocado sauce”…well sort of. The Nahuatl word for Avocado (āhuacatl) means “testicle” because of its shape. Traditionally, Guacamole would not have Sour Cream, and would made in a Mortar and Pestle device known as a Molcajete and Tejolote which is more course than a Mortar and Pestle.  I prefer the use of Haas Avocados because they are sweeter and do not as vein-ridden.

Guacamole