Copper River King Salmon

Out in Alaska runs Copper River whose name derives from the rich copper deposits found along its banks.  It’s fed by 12 tributaries, is a mile wide and runs at 7 miles per hour.  Besides being the 10th largest river in the US, it also is home to the best salmon in the world — flourishing in the “pure positive environment that creates salmon perfection.”

This Summer I’ll be representing Dallas as one of the Copper River Salmon Fresh Catch Crew Members where I’ll be pointing out places I spot CRS through my Facebook Page and Twitter and sharing all the wonderful recipes I’ll be making using Copper River Salmon.  My first shipment arrived last week: Copper River King Salmon — the king of quality, flavor and nutrition.  Prized for its exceptionally high oil content, succulent texture and rich flavor, this luxury fish literally melts in your mouth.

 

Can ya’ll imagine my excitement when he finally arrived ( I think it was a he…)?!!?! I wanted to come up with a recipe that allowed the salmon to shine like a star. With the hot Summer temperatures we’ve already been having in Texas, I kept in mind of what a good Summer dish entails: light and colorful, with just a hint of acid, and a plus if it’s healthy (cuz it’s swimsuit season y’all!). Can I have a drum roll please? I present to you: Grilled Copper River Salmon with a Herbed Tri-Pepper Salsa and Fried Green Tomatoes.

I love the versatility and simplicity of this dish.  It can be served warm or cold, it’s easy to make and plate (for family dinners or parties) and it’s freaking delicious AND healthy!!  I know. Life is good, it’s reeeeeaaaal good, like this recipe 🙂  Don’t forget to follow my Facebook Page and Twitter for updates on where I spot Copper River Salmon in the Dallas area!

Despite the fly RUDELY inviting himself into my shot, I thought this turned out to be a pretty cool picture after all.  Can’t blame the fly for having good taste in salmon 🙂

Copper River King Salmon

#ratingval# from #reviews# reviews

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Recipe Type: Appetizer

Author: Joy Zhang

Prep time: 20 mins

Cook time: 30 mins

Total time: 50 mins

Serves: 6-8

A perfectly grilled Copper River King Salmon fillet served with a Basil Tri-Pepper Salsa and Fried Green Tomatoes. The perfect appetizer for Summer!

Ingredients

• 2 pounds Copper River King Salmon fillet
• 1/2 cup olive oil
• kosher salt and pepper to taste
• 1/2 cup green bell peppers, chopped
• 1/2 cup red bell peppers, chopped
• 1/2 cup yellow bell peppers, chopped
• handful of fennel, chopped
• handful of fresh basil, chopped
• 1/2 lime squeezed
• 2 teaspoons honey
• pinch of salt
• 2 pounds green tomatoes, sliced
• 2 cups flour
• 3 eggs, beaten
• 1/2 cup milk
• 3 cups corn meal
• 1 tablespoon Cajun spice mix
• 2 teaspoon salt
• 1 cup vegetable oil

Instructions

1. Heat grill and follow salmon cooking instructions located below in “Notes”. I used a charcoal grill and cooked a 4″ thick 2 pound salmon fillet in about 20-25 minutes over medium heat (NEVER COOK FISH ON HIGH HEAT WHEN GRILLING)
2. Meanwhile, prepare your tri-pepper salsa. In a large bowl mix the chopped peppers, basil, fennel, lime juice, honey and a pinch of salt together, adjust flavors to your liking. Refrigerate until ready to use.
3. Next prepare your fried green tomatoes. Slice the tomatoes about 1″ to 1 1/2″ thick and dust in flour. (I keep scraps and butts as my “test batch” to make sure my oil temp and flavorings are right.) Beat the eggs and milk together until combined. In a large pan mix the cornmeal, Cajun mix and salt thoroughly together. Dip the dusted tomato slices in the egg and milk mixture and then coat generously in the cornmeal mixture. Set pieces aside in a large plate or pan.
4. Line a large baking sheet with paper towels to drain the tomatoes when you fry them. Take a large cast iron skillet and heat vegetable oil over medium high heat, about 4-5 minutes. Using one of your test pieces, drop it into the hot oil and see how long it takes to cook. It should take about 3-4 minutes for a nice golden brown, adjust temperature of heat accordingly. Once oil is ready, line the pan with tomato slices, making sure they do not touch one another. Cook until golden brown on both sides. Remove from heat and drain on paper towels. When ready to serve, reheat in oven on a wire rack at 400F for 10 minutes.
5. To serve: You can serve this appetizer in martini dishes or to plate them the way I do simply use a hollowed out can. Break up the salmon fillet into big chunky pieces and layer it on the bottom. Place a slice of fried green tomato on top of the salmon and then spoon the tri-pepper salsa next. Finish off with one more slice of fried green tomato and garnish with fresh basil and herbs. Serve immediately.

Notes

How long do I grill salmon? (from http://www.howtodothings.com/food-and-drink/a1889-how-to-grill-salmon.html)

How long you grill salmon (and most fish) is based on the temperature of the fire, the thickness of the fish at its thickest part, and the distance of the grill rack from the heat source. Never let salmon touch the flames on the grill.

Most fish cook quickly. A good rule of thumb is to grill fish for approximately 8-10 minutes per inch of thickness cooking it at 4-inches above the heat source. For grilling salmon, use the following as a guide:

* Salmon Filets: will cook in approximately 4-5 minutes. Do not turn over when grilling.
* Salmon Steaks: will cook in approximately 4-7 minutes. Turn once to cook on both sides. You can also sear the outside flesh on a hot grill and finish grilling on medium heat.
* Whole Salmon: Cook slow and low. Use the thickness rule stated above.

Again, these grilling times are approximate. Always keep a sharp eye on the salmon to keep it from overcooking. Fish does not hold its heat well so always serve the salmon immediately after grilling.

So, how exactly do I grill salmon?

1. Choose the type of salmon you want to grill (filet, steak or whole). Some recipes require specific types of salmon.
2. Lightly oil the grill rack or two-sided grilling basket by spraying or brushing on olive oil before placing salmon directly on the grill. (There is no need to do this step if you are grilling salmon in an aluminum foil pouch.)
3. Preheat the grill to a medium-high heat (300 and 325 degrees). Grilling salmon on a gas grill is ideal, but if you are using a charcoal grill, remember that the coals are generally ready when they are bright red and all actual flames have subsided.
4. Grill the salmon based on approximate grilling times noted above, making sure no flame touches the fish directly. The finished grilled salmon will flake gently when you part it with a fork and the flesh will feel firm when pressed. Like meat, salmon continues to cook a little bit after it is removed from the grill so it is better to remove it when it looks a tiny bit raw or deeper pink inside. Grilling salmon slowly and steadily over a medium heat will allow the fish to retain most of its own juices.
5. After you grill the salmon, serve it immediately.

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A Sensuous Fruit Salad

OOooo lala figured I’d do a sexy recipe just in time for the weekend!  So let me explain the title of this recipe: I find fruits like figs, plums, blueberries, very sensual.  Sensual in the sense of their color, texture, apperance — I mean come on, figs?  They are sexy! 

Now just because it’s called a sensuous fruit salad doesn’t mean it’s strictly for lovers.  I am sure friends and family would enjoy it too, just don’t be too sexy when serving it (they might think you’re really weird).

The recipe showcases simplicity at its best — there is literally no other ingredients than the fruit itself.  I think it is really important for any cook to learn how to pick good quality produce — that way the ingredient can showcase its beauty on its own.   So today, I will give you a few tips on how to pick summer produce.

How to pick Brown Turkish Figs:

• Look at the color — a ripe turkish fig should have a brownish yellow skin with purple hues
• Ripe figs are soft to the touch, similar to a ripe peach.  The skin is very thin and can even crack due to the plump juicy flesh within.
• Look underneath the fig, do you see droplets of “syrup” collecting around the eye?  That is a sure tell-tale sign you’ve picked a sweet fig.

How to pick Plums:

• I always use my nose when picking plums.  Smell at the top of the plum, where it was picked — if the scent is very fragrant and sweet it is a winner for sure.  If you don’t smell nothin…put it back.
• Depending on the type of plum you are buying, pick colors that are rich in dark purples (almost black) and reds.
• Feel the plum, if it is rock hard it’s not ready yet.  It should be plump and soft, the flesh should slightly sink with the pressure from your fingers.

How to pick Melons:

• Use your nose again! Same rule of thumb with plums, smell at the top of the melon where it was picked.  Remember: fragrant and sweet smells!
• Thump the mellon — if it sounds nice and dense it is packed with juice.  Also if the belly of the melon is yellow that is another sign it is ripe.
• Make sure the outerskin is nice and firm, any soft spots on a melon is a no go.

How to pick Blueberries:

• Pick berries that are not smushed and are rich in blue/purplish hues.  Avoid blueberries that look red or even white — those are definitely NOT RIPE.
• Blueberries that are large in size are usually very sweet, avoid eating any blueberries that feel very hard — they are very sour!

Ingredients for Sensuous Fruit Salad: (serves 2-4)

• 6 brown turkey figs, washed and quartered
• 1 cup blueberries, washed
• 1 cup melon balls
• 3 black plums, washed pitted and quartered

Gentle mix all ingredients in a large bowl and refrigerate for 30 minutes.  Serve chilled with some vanilla ice cream or eat it plain.  For those who want more sweetness, feel free to drizzle some honey on top!

So below are some pictures of our new home — please excuse the mess and random assortment of furniture scattered around.  There’s still much to be done but we are getting close :)!!!

My mom will actually be staying with us mid August until…well whenever she feels like leaving.  Hopefully NEVER…but in reality probably a month…or two? *keeping fingers crossed*  Then she will be moving to Shanghai permanently to enjoy retirement and to be closer to her hubby and family.  Once she moves in a lot of recipes I’ll be featuring on here will probably be the meals she teaches me to cook — I’ve asked her to teach me everything she knows before she leaves!

The End. Have a great weekend yall :)!

Dover Sole with a Raw Summer Coucous

There are many things in life that are unpredictable — but there’s one thing I’ve always believed every person is able to control and that is his/her health.  Sure we are inclined to certain genetic factors, however by maintaining a healthy diet, exercise regimen and an overall spiritual well-being we can insure ourselves a better life.  Too often I will see friends and family eating foods that clearly are not beneficial to them, whether it be processed foods like microwavable meals, mystery meats or foods high in sugars and sodium found in candies and snacks to high saturated fats in meats, cheeses and fried foods.

Don’t get me wrong, I’m no saint myself. There will be times where there are no other options but the bad, but what can you do? Socially ostracize yourself and only eat at home?  Subjecting yourself to a life of healthy eating but suffer the consequences of lonely solitude?  No not necessarily.  But being conscious of what we put into our bodies is better than living in ignorance, which in this case will not bring you bliss but a myriad of health problems — high blood pressure, heart disease, cancer, and diabetes just to name a few.

Maybe next time when you go out to eat with friends, opt out for the vegetarian option or maybe a salad (with no dressing). With most lessons in life, prevention is key, the whole “better safe than sorry” shpeal makes a lot more sense now that I’m older.  How can you even imagine enjoying your retirement when you can barely climb up a flight of stairs?  Or not be able to travel on a plane or even a train because of your heart condition?  How can your mind possibly be in a good mood when everything inside your body constantly hurts?  These are all important things we need to think about at an early age, and for those that are older, it is never too late to change.

I received this e-mail this week from Mommy Wells about causes of cancer along with cancer prevention techniques and really wanted to share it with you guys.  The following information was obtained from John Hopkins Research —

• Every person has cancer cells in the body. These cancer
  cells do not show up in the standard tests until they have
  multiplied to a few billion. When doctors tell cancer patients
  that there are no more cancer cells in their bodies after
  treatment, it just means the tests are unable to detect the
  cancer cells because they have not reached the detectable
  size.
• Cancer cells occur between 6 to more than 10 times in a
  person’s lifetime.
• When the person’s immune system is strong the cancer
  cells will be destroyed and prevented from multiplying and
  forming tumors.
• When a person has cancer it indicates the person has
  nutritional deficiencies. These could be due to genetic,
  but also to environmental, food and lifestyle factors.
• To overcome the multiple nutritional deficiencies, changing
  diet to eat more adequately and healthy, 4-5 times/day and by including supplements will strengthen the immune system.
• An effective way to battle cancer is to starve the cancer
  cells by not feeding it with the foods it needs to multiply.

Cancer Cells Feed On:

• Sugar substitutes like NutraSweet, Equal, Spoonful, etc are made with Aspartame and it is harmful. A better natural substitute would be Manuka honey or molasses, but only in very small amounts. Table salt has a chemical added to make it white in color Better alternative is Bragg’s aminos or sea salt.

• Milk causes the body to produce mucus, especially in the gastro-intestinal tract. Cancer feeds on mucus. By cutting off milk and substituting with unsweetened soy milk cancer cells are being starved.
• Cancer cells thrive in an acid environment. A meat-based diet is acidic and it is best to eat fish, and a little other meat, like chicken. Meat also contains livestock antibiotics growth hormones and parasites, which are all harmful, especially to people with cancer.

• A diet made of 80% fresh vegetables and juice, whole grains, seeds, nuts and a little fruits help put the body into an alkaline environment. About 20% can be from cooked food including beans. Fresh vegetable juices provide live enzymes that are easily absorbed and reach down to cellular levels within 15 minutes to nourish and enhance growth of healthy cells. To obtain live enzymes for building healthy cells try and drink fresh vegetable juice (most vegetables including bean sprouts) and eat some raw vegetables 2 or 3 times a day. Enzymes are destroyed at temperatures of 104 degrees F (40 degrees C)

• Avoid coffee, tea, and chocolate, which have high caffeine Green tea is a better alternative and has cancer fighting properties. Water-best to drink purified water, or filtered, to avoid known toxins and heavy metals in tap water. Distilled water is acidic, avoid it.

• Meat protein is difficult to digest and requires a lot of digestive enzymes. Undigested meat remaining in the intestines becomes putrefied and leads to more toxic buildup.

• Cancer cell walls have a tough protein covering. By refraining from or eating less meat it frees more enzymes to attack the protein walls of cancer cells and allows the body’s killer cells to destroy the cancer cells.

Cancer is a disease of the mind, body, and spirit. A proactive and positive spirit will help the cancer warrior be a survivor. Anger, un-forgiveness and bitterness put the body into a stressful and acidic environment. Learn to
have a loving and forgiving spirit. Learn to relax and enjoy life.

Cancer cells cannot thrive in an oxygenated environment. Exercising daily, and deep breathing help to get more oxygen down to the cellular level. Oxygen therapy is another means employed to destroy cancer
cells.

1. No plastic in microwaves.

2. No water bottles in freezer.

3. No plastic wrap in microwave.

Dioxin chemicals cause cancer, especially breast cancer. Dioxins are highly poisonous to the cells of our bodies. Don’t freeze your plastic bottles with water in them as this releases dioxins from the plastic. Recently, Dr Edward Fujimoto, Wellness Program Manager at Castle Hospital , was on a TV program to explain this health hazard. He talked about dioxins and how bad they are for us. He said that we should not be heating our food in the microwave using plastic containers. This especially applies to foods that contain fat. He said that the combination of fat, high heat, and plastics releases dioxin into the food and ultimately into the cells of the body. Instead, he recommends using glass, such as Corning Ware, Pyrex or ceramic containers for heating food. You get the same results, only without the dioxin. So such things as TV dinners, instant ramen and soups, etc., should be removed from the container and heated in something else. Paper isn’t bad but you don’t know what is in the paper. It’s just safer to use tempered glass, Corning Ware, etc. He reminded us that a while ago some of the fast food restaurants moved away from the foam containers to paper The dioxin problem is one of the reasons. Also, he pointed out that plastic wrap, such as Saran, is just as dangerous when placed over foods to be cooked in the microwave. As the food is nuked, the high heat causes poisonous toxins to actually melt out of the plastic wrap and drip into the food. Cover food with a paper towel instead.

What better way to share healthy information than to pair it with a healthy (yummy) recipe? 🙂 I discovered Dover Sole while working at a French restaurant, since then it has become one of my favorite fish.  The meat is very delicate and moist, but because it is very thin it cooks very quickly.  Therefore, when cooking your dover be sure not to over cook the fish or it will taste dry.

I paired the dover with a raw summer couscous that I found in Raw, a cookbook written by Charlie Trotter and Roxanne Klein.  I found it interesting that they put red grapes with the cauliflower.  I was quite hesitant about it at first but it really put the finishing touches on the couscous itself, providing a very nice sweetness and playfulness to this dish both in flavors and textures.

Ingredients for Raw Summer Couscous:

• 1 cup cauliflower, finely chopped
• 1/8 cup red bell pepper, small diced
• 1/8 cup yellow bell pepper, small diced
• 1/8 cup parsley, minced
• 1 cup grapes, washed and halved
• 1/2 cup radish, small diced
• 1/8 cup raw honey
• 1/2 lemon squeezed
• salt pepper to taste

In a small bowl, whisk the lemon juice and honey together.  Place the rest of the ingredients in a large bowl and mix with honey lemon mixture.  Taste with salt and pepper.  Refrigerate for at least 20 minutes and serve with dover sole.

Ingredients for Dover Sole: (serves 2)

• 2 x 6oz dover sole fillets
• 1 tbsp butter
• 1 teaspoon garlic, minced
• 1 teaspoon shallot, minced
  
• salt pepper to taste

In a large sauce pan melt the butter over medium heat (about 4-6) and once it is bubbling add the minced garlic and saute for about a minute.  Season the fillets lightly with salt and pepper and fry 3 minutes on each side (depending on the thickness of the fillets it may take longer, but remember that the fish will also continue to cook once it is taken off the pan so plan accordingly!). You can check the “doneness” of the fish by using the tip of the knife or fork — if it pierces through the flesh easily, it is done, if it still feels rubbery it needs more cooking time. Serve immediately with couscous.

To Plate:

I topped my plate off with some orange segments — I always love a little citrus with my fish.  Feel free to leave it off.  Using a hollowed out can or cookie ring cutter (I used a 4″ ring), fill the mold with the couscous mixture.  Immediately plated the fish once it has finished cooking and garnish with orange segments.  This dish would go well with a glass of Pinot Grigio or a Sauvignon Blanc.

I think dishes like these are perfect for the summer.  The contrast in textures, the whimsical bright colors and flavors — all it takes is a little creativity to make eating healthy…fun! Bon appetit and hope everyone is having a fabulous summer :).

Shakespeare in the Park

Every Summer and Fall, one of my favorite outdoor events to attend in Dallas is Shakespeare in the Park. They feature different plays every year and this Summer they are holding Cymbeline and The Comedy of Errors.  It’s a great opportunity to spend time with friends and family, what can be better on a warm Summer’s night than a picnic with a side of Shakespeare?

“As the area’s veteran producers of Shakespeare in the Park, Shakespeare Dallas has invited audiences to enjoy accessible productions in an open-air amphitheatre since 1971, reaching over 50,000 people every summer and fall.” — Shakespeare Dallas

As celebration for this Summer’s Shakespeare in the Park, I have come up with a simple and healthy Picnic menu!  Though you can bring anything you like on your own picnic, I’ve included some easy recipes and suggestions to help you plan a picnic fit for kings 🙂 Below is some additional information on Shakespeare Dallas and short synopsis of the performances playing this summer.

Cymbeline
By William Shakespeare
Directed by SD Artistic Associate Rene Moreno

Previews: June 16-17
Opening: June 18
Continuing June 29 through July 24
on Sundays, Tuesdays and Saturdays
With additional performances on June 19 & 20

Performances begin at 8:15 p.m. at the Samuell-Grand Amphitheatre

“Golden lads and girls all must, as chimney-sweepers, come to dust.”

Shakespeare weaves a tale of the beautiful princess Imogen and her new husband, Posthumous, parted by circumstances invoked by her wicked stepmother and her distant father, the King Cymbeline of Britain. Posthumous’ impoverished state makes him undesirable to King Cymbeline as a match to his prized daughter. Under the influence of his wife, King Cymbeline banishes Posthumous and confines Imogen to the castle. While exiled in Rome, Posthumous meets the foul Iachimo who finagles him into a wager on Imogen’s chastity. Iachimo goes to Britain and through trickery gains access to Imogen’s bedchamber. He manages to slide off a bracelet Posthumous gave Imogen to use as proof. Posthumous believes Iachimo’s treachery, and enraged, sends his faithful servant Pisanio to murder Imogen in retribution — although when he learns falsely of her death, he is devastated and repents his action. Imogen, meanwhile, has escaped to Wales in man’s clothing, unknowingly meets up with her long-lost brothers and is eventually reunited with her husband and the truth is revealed amidst the victory of Britain against Rome.

Fri. & Sat.: $10 adults/$7 seniors and students.
Tues. – Thurs. & Sun.: $10 donation requested.
Children 12 and under are free.

Samuell-Grand Amphitheatre
1500 Tenison Parkway
Dallas, Texas 75223

The Comedy of Errors
By William Shakespeare
Directed by Matthew Tomlanovich

Previews: June 24-25
Opening: June 26
Continuing June 30-July 23 on Wednesdays, Thursdays and Fridays.
With an additional performance on June 27.
*Please note there are no performances on June 22 or June 23.

Performances begin at 8:15 p.m. at the Samuell-Grand Amphitheatre

“Was there ever any man thus beaten out of season,
When in the why and the wherefore is neither rhyme nor reason?”

Take one pair of estranged twins (both called Antipholous) and one pair of twin servants (both called Dromio), keep them in ignorance of each other and throw them into a city with a reputation for sorcery and you have the chief ingredients for theatrical chaos. Fast-paced, hilarious and seemingly irreverent, the young William Shakespeare explores themes in this comedy that recur again and again in his later work: mistaken identity, coincidence and the importance of family.

Fri. & Sat.: $10 adults/$7 seniors and students.
Tues. – Thurs. & Sun.: $10 donation requested.
Children 12 and under are free.

Samuell-Grand Amphitheatre
1500 Tenison Parkway
Dallas, Texas 75223

Season Sponsors
570 KLIF, 1310 The Ticket, Brierley+Partners , City of Dallas Office of Cultural Affairs, City of Dallas Parks and Recreation Department, e-Rewards Market Research, Fossil, Star Newspapers, TACA, Target, Texas Commission on the Arts, The Dallas Morning News, The Hall Agency

Shakespeare Dallas
3630 Harry Hines Blvd. Dallas, TX 75219
(214) 559-2778
———————————

The Perfect Summer Picnic Menu

Assorted Cheeses and Fruit Platter

Smoked Gouda, Bleu Cheese, Colby Jack, Fresh Strawberries, Green Grapes, Apricots with Rosemary Triscuits

Garden Vegetable Pasta Salad

with broccoli, tomatoes, corn, avocado, red onion, and black beans

Finger Sandwich Platter

cucumber tea sandwiches with cream cheese and sprouts & vegetable sandwiches with hummus and olive oil

Summer Fruit Salad

cantaloupe, honeydew, watermelon, blueberries, raspberries, green grapes soaked in honey and vanilla

Ingredients for Assorted Cheese and Fruit Plate : (serves 4-6)

• 8 oz Smoked Gouda
• 8 oz Bleu Cheese
• 8 oz Mozzarella
  
• 8 oz Colby Jack
• 1 box Rosemary & Olive Oil Triscuits
• 8 oz Fresh Strawberries, cleaned and hulled
• 8 oz Green Grapes, cleaned
  
• 8 oz Apricots

Bring a cheese knife and board along with you on the picnic, if you do not have these items a simple butter knife and paper plate will suffice.  Arrange the cheese crackers and fruits to your liking and serve with a nice Riesling or light red like a Pinot or Syrah.

Also feel free to experiment with fruits and cheeses.  You can use other fruits such as apples, figs, raspberries or peaches.  Or perhaps try interesting cheeses like a sharp Gruyere, a creamy Brie or maybe a nice mild Cheddar.  You can find a helpful wine and cheese pairing guide at Gourmet Sleuth here.

Ingredients for Garden Vegetable Pasta Salad: (serves 4-6)

• 1 lb of Fusili or Penne Pasta, cooked
  
• 1 cup of broccoli florettes, blanched
  
• 1 cup cherry tomatoes, halved
• 1 cup fresh yellow/white corn kernels
  
• 1/2 cup of red onion, small diced
• 1/2 cup of black beans
• 1/4 cup of green bell pepper, small diced
• 1/4 cup of red bell pepper, small diced
  
• 1 avocado, pitted and small diced
• 1 tablespoon parsley, minced
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 1 teaspoon honey
  
• 1 tablespoon apple cider vinegar
• 1 tablespoon extra virgin olive oil

Bring a large pot of water to a boil and add a tablespoon of salt.  Pour in the dry pasta and cook for 4-6 minutes or otherwise stated on the package.  Once pasta is “al dente” or semi-firm, strain pasta and run under cold water to stop the cooking process.  In a large bowl, mix all the ingredients listed above and toss with cooked pasta.  If more salt/seasoning is needed, simply add additional flavor according to your taste.  Refrigerate until ready to serve.

Ingredients for Finger Sandwich Platter: (serves 4-6)

• 1 french baguette, sliced into 1/2″ rounds
• 1 medium tomato, sliced
• 1/2 red onion, thinly sliced
• 1 avocado, pitted and sliced
• 1 cup spring mix
  
• 1 cup hummus
• 1 english cucumber, thinly sliced
• 1 cup cream cheese
• 1 cup of sprouts
• 1 teaspoon cracked black pepper
• 1 tablespoon extra virgin olive oil

To assemble cucumber sandwiches, take your baguette rounds and slather each side generously with cream cheese.  Add sliced cucumber and sprouts and hold together with toothpicks.  Sprinkle with cracked black pepper and refrigerate til ready to serve.

To assemble veggie sandwiches, take your baguette rounds and slather each side generously with hummus.  Place the field greens, tomatoes, avocado and onion in between and hold together with toothpicks.  Refrigerate and drizzle with olive oil when ready to serve.

You can make all different types of sandwiches — ham and cheese, turkey and swiss, blts — feel free to be creative!  You can also assemble the sandwiches at the picnic, just bring your pre-sliced ingredients and allow your guests to make their own.

Ingredients for Summer Fruit Salad (serves 4-6):

• 1/2 cantaloupe
• 1/2 honey dew
• 1/4 watermelon
• 1 pint of blueberries
• 1 pint of raspberries
• 2 cups grapes
• 2 tablespoons honey
• 1 teaspoon vanilla extract or 1 fresh vanilla bean

Using a melon baller, remove the seeds from the cantaloupe and honeydew.  Carve as many melon balls you can get from the cantaloupe, honeydew and watermelon.  Set aside.  Reserve the remainder of the melon scraps for a refreshing juice.

Place balls in a large bowl and add the berries and grapes.  Whisk the honey with the vanilla extract/bean and pour over the fruit mixture.  Allow the fruit salad to “marinate” for at least an hour before serving.

Now remember when I told you to set the melon caracasses behind?  Well you can use the leftover melons to make a refreshing drink for the picnic! Now take the melon scraps you set aside and scrape off as much of the flesh as you can.  Transfer the juices and melon flesh into a large bowl or jar and mix with a cup of simple syrup, blend throughly with a hand held blender.

Ingredients for Simple Syrup:

• 1 cup sugar
• 1 cup water

In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.

If you want to make other drinks you can try this refreshing Mango Lemonade and Watermelon Lemonade or perhaps some of my Limeades !  Simply serve over ice and you are ready to go 🙂

I hope everyone who lives in Dallas takes the time to take part of Shakespeare in the Park.  It truly is a wonderful experience!  Not only do you get a picnic under the stars (boys, girls like these things) but you get to watch talented actors and actresses from Shakespeare Dallas put on an amazing performance.  Hope everyone has a wonderful weekend, and remember — no picnic is complete without a picnic basket :)!  (I got mine from Target for $15)

Pan Seared Mahi-Mahi with Cucumber Slaw

Life has been hectic over in the Well’s household, our house is getting close to completion — we are aiming to move in at the end of July.  The boys (Collin, Carter and Poppa Wells) have been doing most of the grunt work, putting up sheet rock, dry wall, replacing broken studs while the girls (Me, Momma Wells and Aunt Lori) have been the painters and patchers.  I’ve earned a nickname of “Little Picasso” however I am convinced after this house, I won’t be painting for a very very LONG time.

The changes throughout the home have been amazing.  I will share with you a few “before” photos and once the house is completed I will share the “after”.  This entire experience has been extremely tiring, but very rewarding.  Every day I walk into the house I am constantly seeing the improvements being made, and to know that this house was literally built with our very own hands makes it all the more gratfying.

We’ve torn down walls, scrubbed asbestos off the floors, replaced windows and doors.  We’ve put up dry wall, painted the rooms and closet doors, took down panneling.  We’ve taken nails out of studs, scraped off all the termite damage and patched holes in the wall.  And to be honest, none of this would’ve been possible without the help of  my second family 🙂 they truly are great.

The end is near.  I can almost taste the sweet sweet victory.  I am looking forward to moving in, cooking in my new kitchen and photographing in my very own photography studio/office.  Til then, excuse the lack of posts and replies to all the wonderful comments you all have left me.  I thoroughly appreciate all of y’alls kind words and support!

Since hosting a Raw Food Event for FoodBuzz, I have been incorporating more raw ingredients into my daily diet.  I pan seared some mahi-mahi and made a nice crunchy and bright cucumber slaw (which was raw) to go with it.  I served it alongside a bed of fresh herb salad (raw) and finished it off with a nice generous squeeze of fresh lemon. It was easy to make with minimal cooking time — which I also found as a plus side to eating raw, because minimal cooking=minimal cleaning :)!

Ingredients for Pan Seared Mahi Mahi: (serves 2)

• 2 6-ounce mahi-mahi fillets (about 1 inch thick)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon chile powder
• 1 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 1 tablespoon butter

Preheat oven to 400F.

Take mahi fillets and pat dry with a paper towel.  Mix all of the seasonings in a bowl and rub on both sides of fish fillets.  Heat the butter in a large skillet over medium high heat, when the butter is bubbling place the fillets in the pan.  Cook three minutes on each side or until the sides of the fillets are browned and seared.  Place the skillet in the oven and cook for 5 minutes or until fish is flaky and tender (you can test this by inserting a fork into the thickest part of the fillet).

Ingredients for Cucumber Slaw:

• 1/2 cup fresh corn kernels
• 1 cup cucumbers, peeled and small diced
• 1/4 cup red bell pepper, small diced
• 1/4 cup red onion, thinly sliced
• 1 teaspoon cilantro, minced
• 1 tablespoon jalapeno, minced
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon raw honey
• 1 teaspoon cold pressed olive oil

Mix all ingredients in a large bowl.  Adjust the flavors according to your liking (i.e. add more honey if you’d like it sweeter or vinegar for more tartness)  Allow to marinate for about 10-20 minutes.  Serve on top of mahi-mahi fillets.

Ingredients for Herb Salad:

• 2 cups herb salad mix
  
• 1/2 cup cherry tomatoes, halved
• 1 teaspoon cold pressed olive oil
• salt pepper to taste

Plate salad and tomatoes alongside of mahi filets and drizzle with olive oil.  Taste with salt and pepper. Squeeze fresh lemon juice over greens and fish if preferred.

Strawberry and Cherry Limeade

Apparently this weekend, temperatures in Dallas,TX will reach the triple digits.  Summer is here with a blistering vengeance but thankfully I love the summers in Texas.  Because Summer in Texas means swimmin’, bbq’n, fishin’ and boatin’ — and all of these things are at the top of my “Best Things in Life” list.

I think one of my favorite summers by far was back in 2005.  That summer all of my closest girlfriends were in Austin and together, we painted the town crazy.  It was safe to say it was the pinnacle of rebellious independence : we were all single, young, beautiful and fearless.  We’d spend our nights tearing through 6th street, dancing and partying til the bars would close.  Yet our night wouldn’t be complete without our late-night ritual, the Waffle House run (hence how I gained the freshman 30).  Bed time would usually be a couple of hours before dawn and mornings wouldn’t start til well after 12 pm.

Our days often spent moseying by the pool, reading fashion magazines, sipping on cups of ‘Boone’s Farm’ and slathering on gallons of tanning oil (before I was up to date on the whole excessive uv rays causes skin cancer and wrinkles thing) because the darker the better was the fad back in the day.

Life was truly liberating back then, nothing really mattered.  We celebrated our freedom of youth, unrestrained by the problems of adulthood.  That summer created moments we still die laughing about and all the girl talks by the pool that made us become closer friends.   Every time we reminisce back to these memories of that one FABULOUS summer, without fail it leaves huge smiles on our faces.  And after all these years, these girls still remain wonderful friends of mine.  Though we’re now all in different places with our new lives, it was one of those summers that will inevitably keep us together, always.

Earlier this week as I was reading my Vogue and basking out in the sun, I realized how much has changed, not only in my life but within my self.  Sometimes you grow up so quickly, you don’t even realize everthing that has happened.  I am fortunate to have good memories that will always make me smile when life seems to be “moving too fast”.

Take a break. Relax. Enjoy something that makes you smile.

Apparently Strawberry and Cherry Limeade makes everyone smile.  This is a raw recipe, I used honey instead of sugar and fresh cherries instead of Maraschino.  Granted Maraschino Cherries are quite yummy, preservatives and food coloring are not.  If you like your limeades tart, add more lime juice and if you have crushed ice, make it into a slushy!  And of course, I will never stop anyone who wants to “kick it up a notch” and throw in a little magic called Vodka or Gin.  Either way, stay hydrated and keep cool this summer, I have a feeling it’s going to be a long one :).

Ingredients for Cherry Limeade:(makes 4 servings)

• 1 pint (750mL) of S.Pellegrino sparkling mineral water
• 1/2 cup lime juice
• 12 ounces of  cherries, rinsed and pitted
• 1/2 cup honey or agave
• 1 lime, sliced for garnish

Take the cherries and either place them in a blender and puree or place in individual glasses and mash with mortar.  If you are mashing with a mortar, make sure the cherries are broken down pretty well — this ensures maximum cherry flavor.

Mix the lime juice and honey, until honey has dissolved and place equally in the glasses.  Top off with the sparkling mineral water and garnish with a slice of lime.  If it’s not sweet enough feel free to add more honey/agave, same goes for tartness.

Serve with ice or if preferred, throw it into the blender and make it into a slush.  To make it extra saucy, just add an ounce of Vodka on top, serve and enjoy!

Ingredients for Strawberry Limeade:

• 1 pint (750mL) of S.Pellegrino sparkling mineral water
• 1/2 cup lime juice
• 12 ounces of  strawberries, rinsed and hulled
• 1/2 cup honey or agave
• 1 lime, sliced for garnish

Take the strawberries and either place them in a blender and puree or place in individual glasses and mash with mortar.  If you are mashing with a mortar, make sure the strawberries are broken down pretty well — this ensures maximum strawberry flavor.

Mix the lime juice and honey, until honey has dissolved and place equally in the glasses.  Top off with the sparkling mineral water and garnish with a slice of lime.  If it’s not sweet enough feel free to add more honey/agave, same goes for tartness.

Serve with ice or if preferred, throw it into the blender and make it into a slush.  To make it extra saucy, just add an ounce of Vodka on top, serve and enjoy!

FoodBuzz 24,24,24,: Awesome Rawsome – A 5 course Raw Food Dinner

As celebration of FoodBuzz’s new Healthbuzz section, I wanted to discover the mysteries of the Raw Food diet.  This month, FoodBuzz selected my proposal for 24,24,24  I decided to invite a group of my friends and together we explored the beauties of eating raw through a 5 course meal. Does that sound Awesome Rawsome?  I think so.

This was probably one of the most challenging menus for me to think of — I mean eating RAW? I am use to the heat of the kitchen, the sounds of oil sizzling in a pan but no, not this time.  One of the main rules of eating raw is nothing is cooked above 118F, any temperature above that will begin breaking down the natural enzymes in fruits and vegetables. Now many of you are thinking — So what? but because of the degradation of these enzymes, it forces our bodies to generate the enzymes necessary to digest cooked food. Our bodies are unable to produce enzymes in perfect combinations to metabolize our foods as completely as the food enzymes created by nature do. As a result, starches, proteins and partially digested fats can cause blockage to your body’s intestinal tract and arteries leading to health challenges such as high cholesterol, heart disease and stroke.

I used Raw, a cookbook written by Charlie Trotter and Roxanne Klein, as guidance through my exploration of raw foods.  They included this example about Eskimos and their raw diet:

“The Eskimos are a remarkable example of the transformative power of enzymes.  The word Eskimo means one who eats raw. While living for centuries on a diet that consisted primarily of raw whale or seal blubber, Eskimos developed no arteriosclerosis and experienced almost no incidence of heart disease, stroke, or high blood pressure.  Established nutritional doctrine would predict a high rate of these ailments given the diet, but even blubber will digest itself completely if it is not cooked since its enzymes are intact.  Once you heat even the finest olive oil above 118F, you will not be able to digest it completely.  More important, many authorities believe that eating cooked foods depletes our finite enzyme reserve.  Proof of this effect is that an eighty-five-year-old has only one-thirtieth the enzyme activity level of an eighteen-year-old.  In other words, your enzyme reserve is slowly exhausted over a lifetime of eating cooked foods.”

I found this compelling, I never thought about the importance of eating foods raw.  I mean in my mind, raw food meant leafy salads and those party veggie trays, — food isn’t meant to be eaten raw, right?  I guess that’s why I had so much fun with this proposal I had to think of a 5 course menu consisting of all raw foods, made in different ways and in clever combinations to make my guests say — Wait, this is RAW? I could eat this!

To do this, the most important thing would be to pick good quality produce and discovering the beauty of fruits and vegetables in their natural state and using them in way that would enhance their flavors. An interesting fact I also learned when reading Raw, was our bodies’ struggle with digesting unsprouted nuts and seeds — nuts and seeds contain enzyme inhibitors that prevent them from sprouting into a plant or tree; however, if they have been sprouted (soaked in water), these enzyme inhibitors will degrade and then our bodies are able to digest them naturally.

Maybe it may not be practical to say– I will eat raw for the rest of my life! In the society we live in today many of us are not able to do that.  However, I’m going to make a personal commitment to improve the quality of foods I place into my body.  Maybe as a start, I’ll start eating raw a couple nights a week, or making my meals half cooked and half raw either way, incorporating raw foods into my daily diet would never be detrimental to my health and would only improve it.  Our health is one of the few things we are able to control in our lives through daily practices of healthy eating habits and exercise; our bodies will take care of us if we take care of it.

In all of the food we eat, (fruits, vegetables, meats), there are natural food enzymes that are present in their raw state.  These enzymes are a perfect combination and fit to help our bodies digest it completely.  Enzymes act as catalysts for every metabolic reaction in our bodies: cell division, energy production, brain activity, which are essential to our mental and physical well-being.

“Nature in her never-ending perfection sees that all food, whether flesh, fruit, or vegetable, decomposes and returns to the earth from which it came.“ Roxanne Klein

Menu for Awesome Rawsome

Appetizer

Gazpacho Granita

relish of cucumber, red and yellow bell pepper and red onion

Soup

cream of corn soup with tomato basil lemon oil

Salad

heirloom tomatoes with arugula served with lemon tahini

Entrée

jicama ravioli with avocado crema and southwestern corn slaw

Dessert

watermelon medallions served with a tropical salsa in a chilled mango soup

Ingredients for Gazpacho Granita: (serves 4 to 6)

Granita

• 2 pounds ripe sweet tomatoes, peeled
• 1 tbsp sugar
• 1 garlic clove
• ¼ cup finely chopped fresh basil
• 2 tbsp fresh lemon juice
• 2 tsp coarsely ground pepper
• ¾ tsp salt

Dressing

• ¼ cup cold pressed olive oil
• 3 tbsp white wine vinegar
• ¼ tsp salt
• ¼ tsp freshly ground pepper

Salad

• 1 red bell pepper, finely diced
• 1 green bell pepper, finely diced
• 1 cucumber, peeled, seeded, and finely diced
• ½ red onion, finely diced

To make granita: Quarter tomatoes and puree in a food processor with sugar and garlic. Strain puree through a sieve to discard seeds. Stir in basil, lemon juice, pepper, and salt. Let mixture chill in refrigerator at least 20 minutes to allow flavors to develop.

Pour the granita mixture into a wide and shallow container, such as a stainless steel baking dish (the shallower the container, the quicker the granite will freeze). Cover with a lid, foil, or plastic wrap. Freeze the mixture 1 to 2 hours, until it is solid around the edges.  Take the container out of the freezer and scrape the ice with a fork, mixing it from the edges into the center.

Repeat this scraping and mixing process every 30 minutes or so (at least three times) until the entire mixture has turned into small, sequined ice flakes.  When ready to serve, scrape with a fork to loosen the granita and spoon into serving dishes.

To make dressing, whisk together all ingredients until blended.  To assemble salad, in a large bowl combine all ingredients; add dressing and toss to coat.  Spoon granita on center of serving dishes.  Arrange salad evenly around each.

Ingredients for Cream of Corn Soup: (Makes 4-6 servings)

• 4 cups sweet corn kernels
• 2 cup filtered water
• ½ avocado
• Celtic sea salt and freshly ground pepper

Place ingredients in a large bowl and using a blender or hand held blender, puree until it is a smooth consistency.  Strain through a fine mesh sieve to remove skin of kernels and taste with salt and pepper.

Garnish for Corn Soup:

• ½ cup sweet corn kernels
• ¼ cup julienned jicama
• ¼ cup microgreens
• 4 tsp tomato basil lemon oil

Ingredients for Tomato Basil Lemon Oil:

• ½ pound ripe tomatoes
• 1 ½ cups cold pressed olive oil
• ¾ cup packed fresh basil leaves, coarsely chopped
• 2 garlic cloves, minced
• ¼ tsp hot red pepper flakes
• 2 tsp lemon zest

Slice the tomatoes in half crosswise (through the equator) and gently squeeze out the seeds; discard them.  Working in a large bowl, rub the cut sides of the tomatoes across the large holes of a metal grater so that the flesh is coarsely grated but the skin remains intact in your hand.  Discard the skin.

Combine the tomatoes, oil, basil, garlic, and pepper flakes in a large bowl.  Place at room temperature for at least 3 hours, preferably overnight, before using.  Strain and spoon the oil off any juices into clean, dry jar.  The oil will keep in a tightly sealed jar in the refrigerator for up to 1 month  Bring to room temperature about ½ hour before serving.

To assemble soup, pour corn soup into bowls and garnish with jicama and corn mixture.  Drizzle with tomato lemon basil oil and top with microgreens.

Ingredients for Heirloom Tomatoes with Lemon Tahini: (Makes 4-6 servings)

• ½ cup tahini (sesame seed paste)
• Zest of 2 lemons
• 5 tbsp fresh lemon juice
• Salt
• 8 medium heirloom tomatoes, washed and cut into ¼ inch thick slices
• 3 cups Arugula
• 1lemon,, thinly sliced, for garnish
• Freshly ground pepper

In the bowl of a food processor, place tahini, half the lemon zest, and lemon juice; pulse to combine. With the motor running, add 7 to 8 tbsp cold water and continue to process until mixture is thick and smooth. Add salt to taste, and refrigerate until cold.

Bring tahini to room temperature.Place arugula on a large platter and arrange tomatoes on top in a tight overlapping pattern; drizzle half the tahini over the tomatoes.  Scatter remaining lemon zest on top.  Tuck lemon slices around and between tomatoes. Sprinkle with salt and fresh ground pepper.  Serve remaining tahini on the side.

Ingredients for Jicama Ravioli: (serves 4-6)

• 1 ½ medium-sized jicama, washed and peeled
• 3 cups raw walnuts, sprouted
• 1 tsp garlic
• 1 tsp chile powder
• 1 tsp cumin powder
• Celtic salt and freshly ground pepper to taste

Finely chop the walnuts and mix with chile, cumin powder and salt pepper to taste. Set aside. Take peeled jicama and cut into paper thin slices using either a sharp knife or mandoline.  Place in a large bowl of water with some fresh lemon juice to prevent discoloration.

Ingredients for Corn Salsa:

• 1 cup fresh corn kernels
• ¼ cup jalapenos, seeded and minced
• ¼ cup red onion, minced
• 1 tsp cilantro, minced
• Celtic salt and freshly ground pepper to taste

Mix all ingredients in a large bowl and taste with salt and pepper.

Ingredients for Avocado Crema:

• 1 ½ avocado, pitted
• ½ cup filtered water
• 1 tsp freshly squeezed lime juice
• ½ tsp garlic, minced
• Celtic salt and freshly ground pepper to taste

Puree and strain ingredients into a large bowl, adjusting the consistency according to your preference–  if it’s too thin add more avocado, if it’s too thick add more water.  Adjust the flavors to your taste.

Take jicama slices and using a round cookie cutter, cut into desired sizes.  Lay one jicama round and spoon walnut mixture in the middle and top with another jicama slice.  Make 3-4 per plate and top with Corn Salsa and Avocado Crema.  Serve immediately.

Ingredients for Watermelon Medallions in a Chilled Mango Soup: (serves 4-6)

• 4-6 Watermelon pieces cut into 4″ rounds 2″thick

Slice watermelon into 2″-thick slices and using a 4″ round cookie cutter, cut out 4-6 rounds.  It would be preferable to use seedless watermelon so it is easier to eat for your guests.

Ingredients for Chilled Mango Soup:

• 3 Champagne Mangoes
• 1 ½ cups filtered water
• 1 tsp agave
• ½ vanilla bean

Peel and slice the mangoes, discarding the pit, and place in a large bowl with water and agave.  Using a blender or hand held blender, puree ingredients until nice and smooth.  Scrape vanilla beans from the pod and allow soup to chill for at least an hour.  To make mango stars, pour some of the mixture into an ice cube tray and freeze for 1-2 hours.

Ingredients for Tropical Fruit Salsa:

• ½ pineapple, small-diced (about 2 cups)
• 1 mango, small-diced (about 1 ½ cups)
• ½ vanilla bean or 1 tsp vanilla extract
• 1 Tbsp ginger, crushed
• 2-3 cinnamon sticks

Mix all ingredients in a large bowl and allow fruit to macerate/marinate overnight. You may add a little agave or honey if the fruit is not sweet enough.

To assemble the dessert: place watermelon rounds in bowls and spoon chilled mango, filling bowls ¾ of the way.  Top with tropical fruit salsa and garnish with mint and frozen mango ice cube.