Marinate or coat salmon fillets with soy sauce. Then place salmon fillets with the skin side down in a greased baking pan and sprinkle with salt and pepper. Broil 4 inches from fire for 4 – 5 minutes. Then baste fillets with olive oil and broil 8 inches from fire for 4 – 5 minutes more. Then baste with drippings in pan and broil for 4 – 5 more minutes 8 inches from fire. Immediately flip salmon fillets over so that skin side is up for about 10 minutes to keep from drying out while they are cooling.
My cousin Sarah (Abe) Mamiye – (who is- by the way – known for her gourmet cooking)- sent in a recipe that she adapted from her sister-in-law Carol Azizo. The recipe will serve at least 16 people.
4 2 lb whole. chickens
1 jar of dip-n-joy
1 jar of apricot preserves
handful of dried apricots
Place chicken in roaster and marinate with lots of chopped onion, chopped garlic, salt and pepper. Cook at 350 degrees for 1 1/2 hours. While the chicken cooks prepare the sauce by melting the dip-n-joy, apricot preserves and dried apricots in a pot. Once the chicken is cooked, pour the sauce on it and add the toasted pistachios. Put back in the oven for an additional 20 minutes then serve.
I always feel that my Fridays go on forever. For most people Fridays go by too quickly with not enough time to get anything done. Since the Sabbath comes in early these days I do not work Fridays because I need to be home by sunset and photo shoots usually go way beyond their closing time. The problem with me thinking I have all the time in the world, is that I usually push off whatever it is I need to do till the end of the day. This past Friday it was the cooking that got pushed off. We recently moved into a new apartment and setting it up seemed to be the only thought on my mind through the day. After unpacking some boxes I realized it was an hour and half before sundown and I still had not turned the oven on. I frantically searched through my Epicurious app for a chicken drumstick recipe I had seen earlier that week; it was called apricot glazed sticky drumsticks and just the title made my mouth water.
Now it was 1 hour and 23 minutes till sunset and I realized the apricot glaze recipe involved a food processor which I did not have time for. I decided I needed to be creative and come up with a quicker version that I could get in the oven in 5 minutes. The element of the recipe I wanted to keep was the stickiness which made the chicken almost BBQ like. I decided on a soy/honey marinade which I made into a sauce because I did not have time to marinade the chicken. At 4:45 pm I put my drumsticks in the oven and baked them for an hour until they were sticky and crispy and entirely delightful to eat.
A steak of your preference, approximately 1.6lbs
5 tablespoons of pomegranate extract
2 tablespoons of bbq sauce
1 teaspoon of honey
1 tablespoon premium olive oil
crushed black pepper
1 teaspoon of rosemary.
Combine the pomegranate extract with the bbq sauce. Marinate the steak in the pomegranate marinade. Place on wood cooking plank. Under grate place 1 or 1.5 cups of wood chips. (Soak wood plank prior to placing on grill.) Take remaining marinade and mix in one teaspoon of honey, 1 tablespoon premium olive oil. Brush onto steak 1-2 times during 20-30 minute cooking time. Prior to end of cooking, place final liberal coating onto steak and sprinkle crushed black pepper, sesame seeds and a hint of rosemary.
Different wood planks and chips will give different hints of taste in the cooking. In the photo I threw in some pine needles which goes well with with the rosemary. This recipe, like all of mine, are meant only as a basis. Alter it to your tastes as desired.
1/2 box of spaghetti
chicken breast cut into small pieces
corn starch or flour
olive oil or canola oil for frying
vegetables such as pepper slices, mushrooms, baby corn or whatever you like
Half cup of soy sauce
1/4 cup of cup oil
3 cloves crushed garlic or garlic powder
Dip the chicken pieces into corn starch or flour. Fry for 1 or 2 minutes until golden and crispy. While you fry up the chicken prepare the spaghetti as directed on the box. Once the pasta is cooked, put it in a 9×13 pan and add the cooked chicken pieces. Add the vegetables such as pepper slices, baby corn & mushrooms. Pour the sauce on top, mix well so everything is combined then bake for about 30-45 minutes on 350′
1 16oz box whole grain or white pasta
3-4 tbs oil
1 onion, diced
1/2 box mushrooms, chopped
1/2 can black olives, sliced
1 tomato, diced
2.5 cups heavy cream and 1 jar marinara sauce of choice
2 small handfuls of grated cheese
Salt, pepper and garlic powder to taste
Boil the pasta with salt and cook until al dente. Heat up the oil in a medium to large pot. Saute the diced onion and then add the tomatoes, mushrooms and black olives. Saute the vegetables for about 5-6 minutes, until the mushrooms are slightly browned. Add the heavy cream and marinara sauce. Once that is combined, add the cheese. Bring to a low boil and stir in the salt, pepper and garlic powder to taste. Keep the flame on low and add the pasta to the pot. Mix it with the sauce and allow it to sit on the fire for a few additional minutes. Then turn off the flame and it’s ready to serve!