Category Archives: Summer Festive



It’s simple. It’s the go to recipe.


  • 6 cups shredded green cabbage
  • 1 cup of shredded carrot (optional)
  • 1 cup of mayo
  • 1/4 cup of sugar
  • 1/4 cup of white wine vinegar
  • A few tablespoons of poppy seeds
  • Salt and pepper to taste


1) Shred cabbage and carrots.

2) Add all ingredients in mixing bowl.  Marinate in refrigerator for several hours before serving.


Mushroom Quesadilla

Mushroom Quesadilla
We like Mexican food!


A quesadilla is a large flour tortilla filled with cheese and other items

• Novice cook: 30 minutes
• Experienced cook: 20 minutes


• 6 oz of sliced white or crimini mushrooms
• 3 cloves of minced garlic
• 1 small onion, diced
• 1 chopped green pepper
• 1 small, store-bought Jar of Salsa Verde. This is a green salsa. It’s made with tomatillos    and other love
• 1 10 oz bag of Mexican cheese
• 1 packet of 12 inch flour tortillas
• 1 tablespoon of dried thyme
• 1 tablespoon of dried basil
• 1 table spoon of dried parsley
• 1/4 cup of white wine
• 2 tablespoons of butter
• 2 tablespoons of extra virgin olive oil
• Fresh ground pepper and salt, to taste (as needed)
• 1 can of non-stick vegetable spray


1.  Slice your mushrooms and set aside.

2.  Mince your garlic, onions and peppers and set aside.

3.  Over a medium-high heat add 1 tablespoon of the extra virgin olive oil and 1 tablespoon of butter to the skillet. When the butter is melted, add the mushrooms and garlic and saute for 6 minutes. Add the wine and saute until its gone. Set aside.

4.  Over a medium-high heat add 1 tablespoon of the extra virgin olive oil and 1 tablespoon of butter to the skillet. When the butter is melted add the onions and peppers and saute for untile the onions are lucid about 6-8 minutes.

5.  Clean Skillet. Place back on stove top and spray to coat generously the top of the pan. Turn heat to medium. 6) take out a tortialla and spoon a 1/2 cup of cheese on one half of it. Take 1/2 cup of the mushrooms and place over the cheese. Take 1/4 cup of the onions and peppers and place over the cheese. Sprinkle some cheese, a few tablespoons worth over the peppers and onions. Take two tablespoons of salase verde and place on top of that. Fold the vacant tortilla over the other to form a half moon. Place in skillet and immediately place your makeshift press which is in the form of a smaller skillet of pot with some water in it. You don’t want to press down too hard though. Cook for 3-4 minutes, until that side starts to just get a bit golden brown. 7) Flip and return press and cook for a few more minutes. Cut and serve. Serve with sour cream, quacamole and salsa verde.


Grilled Salmon with Orange and Pepper Sauce over Micro Greens

Grilled Salmon With Micro Greens

Very healthy dish!

Novice cook: 60 minutes • Experienced cook: 35-40 minutes


• 1/2 pound of fresh salmon, skinned
• Juice of 1 lemon
• 1 red bell pepper
• 1 tooth of garlic, peeled
• 1 tablespoon of fresh ginger, peeled
• Juice of two freshly squeezed oranges (blood oranges are best)
• 1-2 tablespoons of honey
• Salt and pepper
• 1/2 cup of extra virgin olive oil (higher quality works best)
• Micro greens (available at your grocery store) or spinach


1. Roast the pepper. Put the pepper directly onto your gas burner on your stove top. Keep turning until the entire fruit (yes, it’s officially a fruit) is black. If you have an electric stove, roast in the oven at 350˚ for 25-35 minutes, until it’s black. When done, wrap in plastic foil and wait until it has cooled down to peel off the skin. When taking off the skin, you will also easily be able to take the seeds out.

2. To make the sauce, put the olive oil, orange juice, ginger, garlic and roasted pepper in the blender and puree. (High speed for the hand blender.) Add the honey to taste and season with salt and pepper.

3. Lightly coat your fish with lemon, some olive oil and salt and pepper. Cook on a heated grill pan or grill approx. 3-5 minutes each side. When the fish is half cooked, turn it over. Make sure you don’t cook it too long or you’ll dry it out. The internal temperature of the cooked fish should be 125˚F or 50˚C. Do not overcook. You want this fish wet.

4. Mix the greens with some balsamic vinegar and salt and pepper to taste.

5. Heat up the sauce on the stove top in a small sauce pot on low, or microwave for a minute or so.

When you’re done, plate the fish on the micro greens and drizzle the sauce on top of and around the fish.


Carne Asado Tacos

Carne Asado Tacos

Great tacos !

Notes: This recipes made about 20 soft tacos. Save the leftovers. It’s worth it!

  • 3  Pounds flank steak
  • 1/3 Cup white vinegar
  • 1/2 Cup soy sauce
  • 4 Cloves garlic, minced
  • 2 limes, juiced
  • 1/2 Cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground white pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
    Onion Relish
  • 1 White onion, chopped
  • 1/2 Cup chopped fresh cilantro
  • 1 Lime, juiced
  • Tortillas


1. Add all of the ingredients and marinate the meat for 1 to 2 days.

2. Grill 3-4 minutes each side. Chop into pieces.

3, Place on top of a warm small flour or corn tortillas.

Top with onion relish andfresh guacamole and serve with a the perfect refreshing margarita.


Mini Scotch Eggs with Onion Jalepeno Sherry Confit


Notes: Use the best ground pork you can get and a decent sherry vinegar


  • 36 Quail eggs
  • 2 LBS of ground pork
  • 1 Packet panko bread crumbs
  • 3 TBS of paprika
  • 1  1/2 TBS of ground Coriander
  • 1/2 TBS of ground cloves
  • 1 TBS of ground black pepper
  • 1 TBS of dried oregano
  • 1 TBS of ground cumin
  • 3-4 cloves of minced garlic
  • 1 TBS of salt
  • 2 TBS of apple cider vinegar
  • 2 Eggs
  • Some Flour
  • Canola oil for deep frying


1. Boil eggs for 3 minutes and flash cool in iced water.

2. Peel under the water.

3. Combine spices and oregano with meat. Taste meat.

4. Wrap eggs with sausage, bread them and then put in freezer for five minutes.

5. Deep fry in oil that is 300 – 325 degrees.

Onion Jalepeno Sherry Confit

  • 2 LB  red onion (or cooking onion)
  • 2 TBS unslated butter
  • A drizzle of olive oil (and more if necessary)
  • 8 pickled jalepeno slices diced
  • 1/2 cup sherry vinegar
  • 1 cup orange juice with pulp (and more if necessary)
  • 4 bay leaves
  • 2 tsp brown sugar (or white or honey, if using honey increase to 1 T.)
  • balsamic vinegar, a good splash or more according to taste
  • salt
  • Pepper


1. Slice onions or dice.  Melt the butter over medium high heat in a large pan and drizzle over a little olive oil.  When it bubbles, add the bay leaves and lay over half of the onion, sprinkle over the sugar and likewise sprinkle the top evenly with salt.  Add the rest of the onion and diced jalepeno

2. Turn a few times and allow to cook about 15 minutes uncovered.  As the juice from the onion releases then reabsorbs, turn frequently to avoid burning as any burnt onion will transfer its bitterness to the whole batch.

33Cover and allow to cook another 15 minutes or so until the onions are soft.  Add most of the orange juice, stir well and continue to cook another 10 minutes.  The juice will absorb somewhat.

Add a good splash of balsamic vinegar and the sherry vinegar, stir well and allow to cook off the alcohol.  Taste and add more salt or sugar if necessary.  After any addition allow the mass to continue to cook a little, adding more orange juice as necessary to keep a thick, product resembling a loose marmalade.


Sautéed Mahi Mahi Fish Tacos with Guacamole & Chipotle Sauce


Fish tacos are easy and fantastic!

Notes: I couldn’t find fresh Mahi Mahi. However, the frozen product I did find was awesome! I also made my own corn tortillas. You can buy your own and that’s fine, but I couldn’t find corn tortillas up in my part of the woods. However, they did have the corn flour to make them. It’s called MASA. Odd, isn’t it?


  • 2 Mahi Mahi fillets (1 pound in total)
  • 4 Corn tortillas  – corn flour (make tortillas as directed. It’s so easy!)
  • 1 Cup packaged shredded cabbage (dry coleslaw)
  • 1 tsp of rice wine vinegar (combine that with cabbage and salt and pepper)
  • 1 Cup of salsa verde (tomatillo salsa)
  • 1/2 Roasted red bell pepper (sauce)
  • 1 Chipotle in Adobe sauce (sauce)
  • 1 Shallot (sauce)
  • 2 Cloves garlic (sauce)
  • 3-4 Lime, juice (sauce)
  • 1/2 tsp Chili powder (sauce)
  • Add 1/4 cup sour cream  or yogurt (sauce)
  • Add 1/4 cup of mayo (sauce)
  • Salt and pepper to taste (sauce)
  • Fresh Guacamole. Here is the recipe.
  • Cilantro for garnish


1. In a blender combine sour cream, lime juice, roasted pepper, garlic, shallot and chili powder to make the hola sauce. Season with salt and pepper to taste.

2.  In a non-stick pan cook fish on medium high heat with the salsa verde. Add some oil if you need to. Cut fish into chunks and set aside.

3) Heat or make tortillas. Spread guacamole all over one side of the tortilla, layer a few TBSP of fish, add chipotle sauce, add cabbage mix, add more hola sauce and garnish with cilantro if you like. Serve with a fresh margarita.