Recipe Fair

The world is filled with recipes to make delicious food. However, people are getting more and more used to buying cooked food to take home, and are missing out on a fabulous adventure—the art of cooking for the fun of it!

It is with my greatest pleasure that I will be sharing with you my recipes so that you may enjoy
various dishes from different parts of the world. I will start with an Argentine recipe which was handed down to me by a friend in Buenos Aires for preparing fish on the grill.

You are welcome to choose the fish that you enjoy best. The recipe will apply just as well. I would like you to try my 'salmon-on-the-grill' dish, and share the feast with your family and friends.

Once a week, or more regularly if time permits, I will be posting recipes for unusual, but practical dishes such as "Argentine empanadas" which will make your mouth water every time that you prepare them. Your family and friends will also love you for being so "talented."

Today, it's going to be salmon grilled and served with a medley of vegetables cooked on a frying pan with a small amount of olive oil; accompanied with a tossed salad and for dessert: French Chocolate Chiffon Pie, or Key lime pie, or how about Haagen-Dazs Mango Ice Cream, whichever you so desire. For wine, I recommend a chilled bottle of Kendall Jackson Chardonnay.


Salmon on the Grill

Fish: a slab(s) of salmon for as many as you wish to cook for. Ask the fish attendant at the supermarket to give you the right pounds of salmon for the number of people attending your feast.

Spices: ground pepper, salt, and Old Bay Garlic and Herbs

Lemons: prefer to use fresh limes, or regular lemons will do, and pick up at least four

Butter: a tub of "I Can't Believe It's Not Butter!"

Preparation: when you're ready to cook, get your grill going hot. Take the salmon out of the refrigerator, and all of your ingredients. You may also bake the fish if you want to. That's fine too!

Lay the salmon slab(s) on a deep corning ware dish to keep the juices from the lemons. Squeeze the lemon juice to your liking, but be generous. Take the butter and spread it over the salmon with the skin facing down, and now sprinkle a little bit of salt, ground pepper and the Old Bay Garlic and Herbs over the slabs.

Let the salmon sit for a few minutes on the dish, and start preparing the tossed green salad, and begin cutting up the vegetables. For a vegetable dish, I recommend zucchini with green, red and yellow bell peppers, and white onions. Cut these up in slices and cook on a frying pan with olive oil.

Take the fish which was marinating for a few minutes and place it on the grill. I recommend that you cook the fish by putting aluminum foil on the grill and lay the fish on it (skin always facing down). Pour all the left-over lemon juice on the dish over on the fish. You should grill the fish until it is done. That is a bit tricky and I use a large fork to tap the top of the meat to feel for texture. But I also cut some of the front of the slab to see if it breaks-off easily. Fish on the grill takes anywhere from fifteen to as much as thirty minutes, depending on the heat.

To turn the fish over to cook on both sides, take a spatula and slip it in between the skin and the meat. Then flip it over. Keep checking to make sure the fish is done. Try not to over cook it, and work on getting good at this. Practice will make you a great cook!

If you have any questions, ideas, comments, or suggestions for me to post, please reach me on my email address at: tonymcclr@gmail.com.

Best of life for you, and next week we start with the Argentine empanadas.

Tony