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June 2012
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Cucumber & Apricot Salad

This is amazingly fresh and delicious. The Cucumber and Apricot work extremely well together.

 

6 Ripe Apricot

2 or 3 Large Cucumber

Fresh Dill

Salt & Pepper to taste

1/8 Teaspoon Nutmeg

1/8 Teaspoon Cayene

1 to 3 Tablespoons Balsamic Vinegar

A Glug or 3 or 4 of White Wine, I used Pinot Grigio

Depending on size, cut the Apricots into small bite size pieces, I cut these in 8ths. Peel Cucumbers and cut in 1/2 length wise. Now cut into 1/4 inch or so pieces. Chop about 1/4 cup or so of fresh Dill. Put everything in

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Avocado Salad

I will not call this Guacamole, Californians are really anal about their Guacamole. This is  not Guacamole. If I hear any of you refer to this as Guacamole, I will hunt you down and squirt Lime Juice in you eye!

 

6 Extremely Ripe Avacado

4 Ripe Roma Tomato, fine chopped

1 Bunch Green Onion, fine chopped

4 Medium Limes, zested and juiced

4 Medium Lemons, zested and juiced

1 cup total, Red and Green Bell Pepper, fine chopped

4 or 6 Cloves Garlic, fine chopped

I Bunch Cilantro, fine chopped

1/4 Teaspoon Nutmeg

1 to 3 Teaspoons Smokey

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Grilled Honey Thyme Glazed Salmon with Roasted Thyme Red Potatoes

It has been a bit quiet around the Fromthefyingpan.com as of late, life has been busy and hectic so a lot of pizza and take out has been consumed, but with our 100th post and a great one at that, I hope you can forgive us!

Yes this is the 100th post!  It is so good that I hope everyone will try it and please give feedback.  Don’t worry, it’s really easy!  Use a good wild caught salmon, I used Sockeye salmon, it is a bright red salmon with amazing taste, other great verities that I love are Coho,

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Cupcakes with Berry/Chocolate Frosting

Who doesn’t love cupcakes?  In the last few years the cupcake fell into vogue, specialty CC shops have opened, CC  Wars are now battled out on the food channels and the love for these little darlings are still strong as ever even if the fad seems to be getting a bit passé.  A lot of cupcakes can be sickly sweet, while fine at times I don’t all that sweet.  This recipe solves that for me, it comes from Jamie Oliver’s book cook with Jamie, it ‘s more of a sponge cake with a light sweetness to it.  He calls it

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Fish Tacos w/ Spicy Lime Sour Cream Cole Slaw (Taco Pescado)

What we now consider a fish taco dates back to the late 50’s and early 60’s had its origins in Baja Mexico although fish tacos probable dates back a thousand years or so.  This surfers’ favorites basic form is made out of battered and fried or grilled white fish, shredded lettuce or cabbage in a citrus sour cream or mayonnaise and topped with salsa, typically pico de gallo and served on a corn or flour tortilla.

This culinary surfer fair has rapidly spread in the last 10 years, I can even find them in my small home town’s restaurant where

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Roasted Tomato Salsa

Here is an easy and good salsa that you can make at home with little effort.  If you want to try a grilled salsa, check out this post.

4 vine ripe tomatoes (or roma tomatoes) quartered 1 white onion quartered 1 jalapeño halved 4 cloves garlic smashed Juice of one lime Handful of cilantro Salt and pepper

In a 350° F. oven roast the tomatoes, onion, jalapeño pepper, and garlic for 30-40 minutes, make sure you season with a little salt and pepper.

all roasted up

When done place in a food processer or a blender, add a

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