A Few Dinner Ideas

This is officially a cooking guide and a travel blog. I will be covering travel and cooking from now on. I hope you enjoy this post and try making a couple of my recipes.  I will not be posting on Wednesdays from now on so I can post higher quality writing on Sundays. Enjoy the post!

Recipes are:

Pasta with Curry

Serves Three

Ingredients:

1/2 Zucchini

1/2 Pound Chicken Breast (Pre-grilled with salt, pepper, and cilantro)

1 1/2 Cups Arugula

1/4 Pound Pork (Pre-grilled with salt, pepper, and cilantro)

Curry

Chili Powder

5 Baby Peppers, Red, Yellow, and Orange

1/2 Lemon

3/4 Pounds Spaghetti

Dried Chile Peppers

Half and Half

Paprika

4 Roma Tomatoes

Olive Oil

Cayenne Pepper

Instructions:

Depending on the size of the dish you are making, the amount of ingredients will have to be judged by eye. Put five dashes of chili powder and dried chili peppers in a large bowl. Next, take the pre-grilled chicken and cut it into large chunks and toss it with the powder and peppers. After that you need to slice up the small peppers and remove the seeds. Save the seeds. Toss the bowl again, and then chop the arugula into small pieces.  Mix it into the bowl. After that you need to put two dashes of curry, dried chili peppers, and paprika in the bowl. Do NOT mix this yet.  Slice three roma tomatoes and take out all of the seeds. These you do not need to keep.  After they are deseeded chop into fine pieces. Put the tomatoes into the bowl and toss. Enter three dashes of chili peppers into the bowl along with one dash of chili powder. Mix that and let it sit for two minutes or so. Chop the pre-grilled pork into chunks. Sprinkle curry on top of the pork, then mix into the bowl. Squeeze half of a lemon into the mix BY HAND. Put one or two dashes of every spice into the mix.  Chop more tomatoes and deseed them, and as usual mix into the bowl. Add two more dashes of chili peppers into the mixture if you like. Mix in a modest amount of olive oil. Finally, we reach the last step of preparation, take the pepper seeds and rub them with cayenne and chili powder. Put them into the pan and cook. Put olive oil into the pan and heat for one minute. Next put mix into the pan. If it looks dry add water. Cook on low heat and stir frequently. Add a little half and half in when finished. Cook spaghetti and serve under the dish you just prepared. Enjoy!!!

Salmon With Lemon Cilantro Rice

Serves Three

Ingredients:

3/4 Pounds Salmon Fillet

Honey

Cedar Wood Plank

Cilantro

Lemon

Olive oil

Salt and Pepper

Rustic White Bread

Brown Jasmine Rice

Instructions:

This is a more basic recipe than the first in this book. Start by making large chunks of the bread and putting it on an aluminum foil sheet. Take a brush and lather the bread in olive oil. Use a little more than you think you need. Salt and pepper the bread pieces and let them sit.  Take your salmon and de-bone it, then put salt, pepper and lemon juice on it. Cut the salmon into individual pieces.  Clean your brush and take a small bowl of honey and brush the honey onto the salmon fillet. Do not overdo the honey or you will be left with an unsatisfying, oversweet, and crusty salmon dinner. Let the honey start to dry. Next put the rice in the appropriate amount of water and bring to boil. Once boiling keep the lid on and turn down heat. Leave the rice in until no water is visible. As the rice is cooking make a small bowl of lemon-cilantro mix. Put rice in sieve to dry and then put into a mixing bowl. Mix in appropriate amount of the lemon-cilantro mix into the rice and keep warm. Take your cedar plank and put it on the barbeque. I am assuming you used the proper steps to get the plank ready for the grill. You need to have it soaked for a few hours before use. You can soak them and freeze them for use later.  Let salmon cook on plank and watch to make sure plank does not burn up. If it lights on fire squirt some water on it. While the salmon is cooking put the bread on grates of grill for a few minutes or until crispy.  Finally plate the rice with salmon on top of it. Lay a piece of bread on each side of it. Also consider using a greens salad as a side dish. Enjoy!!!

Scallop Dinner

Serves Three

Ingredients:

9 Scallops

1/2 Lemon

Butter

Parsley

Olive Oil

1 1/2 TBS Half and Half

Directions:

This is one of the more basic dishes using scallops, but it still makes a great dinner. To accompany the scallops make a basic salad with tomatoes, lettuce, lemon-parsley vinaigrette, peppers, and cucumbers. Squeeze a lemon and save the juice, and get a bowl of chopped parsley ready.  After the salad is prepared put a little olive oil in the pan. Now put a small chunk of butter in the pan and heat the pan on high heat for two minutes. If the pan starts to smoke turn down heat for a few seconds. If the butter is brown before the two minutes marker turn down heat and put scallops on. Also make sure that the scallops are lightly salted before putting them into the pan. Cook them for two minutes on each side and keep the heat of the pan just below smoking. Be careful of butter splatters while flipping. After they are cooked put them on a plate and set them to the side. Quickly turn off burner on stove and pour lemon juice in the pan. Swirl juice around for a minute then pour a decent amount of half and half in, about enough to make the sauce a creamy brown. Put in a few sprinkles of parsley in the sauce then pour sauce over the scallops. Serve two to four scallops per person with a good amount of salad and maybe some baguette or whole-wheat crackers. Enjoy!!!

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