Zuppa

1 cup onion, chopped
2 tbsp garlic, minced
1 tbsp olive oil
6 1/2 cups clams, chopped and drained (can use canned) (save drained juice)
6 cups clam juice or chicken broth
2 cups tomatoes, diced with juice (italian blend in a can works well)
1/2 cup black olives, chopped
2 cups escarole, chopped
1/4tsp red pepper flakes, crushed



In a large pot toss in the onion, garlic and oil and sauté at medium heat. Then toss in the reserved juice with all the ingredients except clams.  Bring to a simmer, (about 20 minutes).  Add the clams and cook for another 20 minutes.  Serve
Serves about 8.  I like to serve with french bread.

Smoked Salmon Dip

1/2 cup smoked salmon
1/2 cup cream cheese
1 Tbsp lemon juice
1/2 Tbsp onion, minced
1/2 Tbsp parsley, minced
1/4 tsp garlic powder

In a small bowl toss in all ingredients and mix well. You can thin with lemon juice or if you want
a really smooth dip place in a processor or blender for 1 minute.  Keep refrigerated.

Homemade Jerky

2 cups brown sugar
4 tbsp liquid smoke
1 cup worcestershire sauce
1 cup soy sauce
2 tbsp lemon juice
2 tbsp apple cider vinegar
3/4 cup teriyaki sauce
1/2 cup pineapple juice
1/4 tsp garlic powder
1/4 tsp onion powder

IN a large bowl mix all the ingredients.  Prepare beef, turkey or fish in thin slices place in everything in large ziploc bags.  Refrigerate for 1 day or longer for a stronger flavor.  Take out of bags and lie single slices on dehydrator sheets  or on pans to dehydrate in oven.   Discard leftover marinate.

Grilled Lemon Salmon

1 tsp grated lemon peel
1/2 cup Honey
1/4 cup fresh lemon juice about 2 lemons (bottled will work)
2 tsp teriyaki sauce
1/4 cup pineapple juice (canned or fresh)
1 garlic clove minced
1/4 tsp red pepper flakes crushed
1 1/2 pounds salmon (you can do up to 2 pounds if needed)
8 lemon slices cut 3/4" thick (optional)
1 large ziplock bag

Toss into the large ziplock bag the honey, lemon juice, pineapple juice, teriyaki sauce, lemon peel, garlic and red pepper.  Shake and squeeze the mixture in the bag, remove 1/4 cup of the mixture and set aside in a small container, refrigerate.  Cut salmon into 6 ounce fillet and toss into the bag, seal and turn the bag to coat the salmon with the mixture.  Refrigerate for at least 2 hours.  

Lightly oil a large skillet or grill.  If using a grill you can moisten a paper towel with the cooking oil and lightly coat the grill rack.  Arrange lemon slices on pan or grill.  Place each salmon fillets over two lemon slices.  Cover and grill salmon over medium heat for 5 minutes.  Brush the tops with the reserved marinade.  Continue cooking for 10 minutes longer.  The Salmon will flake easily with a fork. Baste occasionally with remaining marinade.  I serve the salmon with the lemons on the bottom hot from the grill/skillet.   Serves 4 with 1 /2 pounds serves 6 with 2 pounds Salmon.

Note-This will go well with a rice dish, veggies, and our favorite is grilled asparagus. When shopping for salmon its always best to find market fresh, and wild salmon has a better flavor.  However, frozen will work and Costco always has salmon available.  This recipe makes for a great variety in a family meal with all the nutritional value to boot.

Spicy Salmon

2 tbsp soy sauce
4 tbsp olive oil, divided (2 tbsp each)
Juice of 1 orange
3 tbsp rice wine vinegar
1 red or green chile, thinly sliced
1 tbsp fresh ginger, grated (about 1 inch piece)
4 6 ounces wild salmon approximate 1 ½ in thick
2 tbsp fresh cilantro leaves

In small bowl stir the soy sauce, 2 tbsp olive oil, orange juice, vinegar, chile and ginger.
Now use this to marinade the salmon fillets. You can place them in a shallow covered bowl or in a large ziplock bag. Marinate for at least 30 minutes. The longer the better. I marinate overnight.
Remove the salmon from the marinade, and keep the left over marinade. In a skillet, toss in 2 tbsp olive oil and heat on medium high. Make sure skillet is hot. Sprinkle salmon with salt and pepper and skin side down in the skillet cooking for 4 minutes per side or until golden brown and cooked through. Remove the salmon and cover loosely to keep warm. Toss in the extra marinade into the skillet and simmer for 3 minutes until its thick. Drizzle this over the salmon and sprinkle with the cilantro leaves.

Halibut and Sweet Peppers

2 tbsp olive oil
1 red pepper
1 yellow pepper
1 red onion, thinly sliced
6 fresh basil leaves thinly sliced
4-6oz halibut fillets about 1 ½ in thick
Salt and freshly ground black pepper

For the relish
6 green Spanish olives, pitted
2 tbsp capers, drained
2 garlic cloves
Juice of 1 lemon
1 tbsp olive oil

In a large skillet toss in about 1 tbsp olive oil and heat on high heat. Toss in the peppers and onion and sauté until soft, about 2 minutes. Stir in half the basil and place the vegetables to the side, cover to keep warm. Lower heat on the skillet to medium high.
Next, rub the fillets with olive oil (both sides) then sprinkle with salt and pepper. Place them skin side down in the skillet and cook for 4 minutes each side or until golden brown and cooked through.

Tin a blender or small bowl toss in olive, capers, garlic, lemon juice, and olive oil. Light pulse or smash with together to form a chunky paste. Salt and pepper to taste.
Serve the peppers and onions divided between the four fillets. Spoon the relish over the fish and serve or on the side.

Shrimp Salad

1 cup sugar snap peas or snow peas (remove strings from end)
¼ cup fresh cilantro leaves (keep the stems for later)
2 whole green onions, or 1 shallot
3 tbsp white wine vinegar
2 tbsp honey
1 tbsp ground cumin
1 lime, halved
1 garlic clove, smashed
½ cup olive oil
Salt and freshly ground black pepper
2 lbs large shrimp
2 cucumbers, peeled and thinly sliced

Grab a large saucepan and boil water. Sprinkle the water with salt. Add the peas to the boiling water for 30 seconds. (blanching them) They will be bright green and just tender. Drain the peas and run them under cold water until completely cooled. Drain them again and pat dry.

In a blender toss in cilantro, green onions, vinegar, honey, cumin, lime juice and garlic and puree. Add the olive oil in a slow stream to the mixture in the blender. Add salt and pepper and set aside.

Now grab the cilantro stems and the left over lime halves that you squeezed and toss them into a large pan of water and bring to a boil. Toss in some salt and the shrimp. Cook these about 2 minutes, just until pink. Drain the shrimp. Toss the shrimp and the peas together in a large bowl. Drizzle with the dressing and toss to coat. You can add as much dressing, salt and pepper to your taste.
Note: This can be served immediately or it can be made up to 1 day in advance. It is delicious either warm or cold.

Shrimp and Fried Rice

2 cups Jasmine rice
1 can pineapple tidbits
3 green onions, chopped
1 tbsp chopped fresh cilantro (dried use 1 tsp)
1 tsp crushed red pepper (dried)
2 cups medium size shrimp, fresh
Olive oil
2 tbsp Teriyaki Baste and glaze sauce
2 tbsp soy sauce or tamari sauce
1 tsp sugar

Cook the rice as directed on box. In small bowl toss in pineapple, onions cilantro and red pepper flakes. Peel and devein shrimp. In a large skillet add 1 tbsp oil and saute shrimp for 3 minutes. Remove from skillet. Next in the same skillet toss in 2 tbsp oil and add garlic and cook for 2 minutes over medium heat. Stir in the rice, all the sauces, sugar and cook until everything in heated completely. Add the pineapple mixture and the shrimp and cook about 2 minutes or until heated. Note: Frozen shrimp can be use just let it thaw before cooking. You can use any type of rice you enjoy. I like the texture of Jasmine rice for fried rice If you have a large family you will need to double this recipe.

Baked Cod with Potatoes and Carrots

1 tbsp Olive Oil
2 cups red potatoes unpeeled cut in quarters ( 4 medium size)
1 cup sliced carrots
2 tbsp butter
2 tbsp fresh lemon juice, or bottled
6 Cod fillets (about ½ pounds or so)
4-5 sliced green onions
2 tbsp fresh parsley or 2 tsp dried
1 tbsp fresh dill or 1 tsp dried crumbled
Salt and fresh ground pepper

In a large baking dish drizzle olive oil and toss in potatoes and carrots. Combine butter, lemon juice and sprinkle salt and pepper (about ¼ tsp each) on top. Pour over the potatoes and carrots and bake for 25 minutes at 400F. Rinse the Cod and sprinkle with salt , ground pepper and green onions. Next, place the Cod into the baking dish with the carrots and potatoes and stir it all around. Return everything to the oven and bake for another 20 minutes or until fish flakes when poked by a fork.
NOTE: I use the cod fillets from Costco (in the frozen section)and they are individual wrapped so I use one for each person. So this recipes is good for 6 servings. When using Fresh Fish I measure out about 4-6 oz fish per person, (the size of your fist). Children or small eaters I use 2-3 oz. I wrap the extra portions of fish in butcher paper and seal in freezer bags. I Freeze them to use at a later date.