For those of you who like cooking as it should be - easy.
• Salmon on the Grill• Rice• Grilled Veggies• Chardonnay Wine
Salmon on the Grill
1 salmon filet per person1 bottle Italian salad dressing – I prefer the low or no fat type
1 fresh lime
Set the salmon in a plastic bag. Pour in enough salad dressing to cover the filets. Squeeze the juice from the lime over the fish. Seal the bag and gently move it around to mix in the juice. Insert the salmon bag into a glass or aluminum bowl just large enough to hold the marinade in place.
Heat grill to medium. Spray Pam onto a doubled sheet of aluminum foil. Lay the prepared foil on the grill then add the fish. Grill 7 minutes each side. Turn once. Scrape off the silver skin before you serve the salmon.
Yellow & Red Peppers
And anything else that strikes your fancy!
Slice all the veggies into thin to medium pieces. Making one package per person, spray Pam on aluminum foil then layer veggies onto foil. Season with pepper and several pats of butter or margarine. Seal tight.
Grill 25-30 minutes on medium.
Use your favorite brand of rice, adding packaged chicken broth in place of the water. Save some of the red or yellow pepper from the veggies and toss into the rice at the beginning.
Cook per package directions.
• Glazed Carrots• Baked Potatoes• Grilled Steaks• Dry Red Wine – Cabernet Sauvignon
1# cello wrapped pre-cleaned carrots
1 stick butter
Canned or boxed chicken stock
Fresh ground pepper
2 tbs. Sugar
Mint leaves if you like that flavor
In a Teflon type pan melt the butter and add the sugar. Add the carrots and enough chicken stock to come half way up the carrots. Bring to a boil then lower the heat to a simmer. Shake the pan periodically to move the carrots around. Cook until carrots are fork tender. If the glaze hasn’t reduced enough, lift the carrots to the serving dish and drape with foil. Bring the frying pan to a boil and cook until the glaze is reduced. Be careful here because the butter and sugar can burn easily. If it does, it’s very bitter.
Add the glaze to the carrots. Grind pepper to your taste on top then sprinkle with a few chopped mint leaves.
This freezes well for a future meal. If you freeze, do not add the mint leaves.
1 baking potato per person
Bay leaf for each potato
Kosher or rock salt
Preheat the oven to 375°. Wash the potatoes under cool running water. Dry thoroughly with paper towels. Rub the skins with a small amount of olive oil. Slit across the top large enough to fit in a bay leaf. Roll in the salt and wrap in aluminum foil.
Bake for about 45 minutes, depends on the size of the potato. Test for doneness by inserting a toothpick. If the potato is cooked enough the pick will slide in easily.
If you use an outdoor grill wrap the potatoes in two sections of foil to prevent burning.
Either way, set them onto of a warm stove or inside a 200° oven to keep warm until ready to serve.
1 Steak of your choice per person
Fresh ground black pepper
Heat your outdoor grill to medium. Sprinkle a few drops of Worcestershire sauce on each side of the steak and spread out with your fingers. Grind your quantity preference of fresh pepper on one side. Grill for 3 minutes each side for rare, 4 for medium rare, 5 for well done. Turn only once.
Remove the steaks and cover with aluminum foil. Allow to sit on top of the warm stove for at least five minutes. This will draw the juices back into the meat and will also cook the steak to the right doneness.
If you use the oven broiler, follow the same cooking times.
• Tomato & Cucumber Salad• Jane’s Potato Salad• Greg’s Deviled Eggs• Sautéed Mushrooms•
Hamburgers Sloane Style• Crisp White Wine - Chardonnay
Tomato & Cucumber Salad
Peeled cucumbers quartered and sliced
Tomatoes cut in eighths
Some onion sliced thin
Put the cucumber into a glass or ceramic bowl then sprinkle with about ¼ cup balsamic vinegar and toss. Add the tomatoes, onion, and toss again. Sprinkle with about 1 tablespoon of Basil and toss. Cover with plastic wrap and store in the fridge until ready to use. This is very good if made the day before.
Jane’s Potato Salad
1 Red Potato per person
Hard boiled eggs 1 for every 4 potatoes
Boil the potatoes in their jackets until just fork tender. Drain and allow to cool. Scrape the skins off. Slice in half lengthwise then widthwise. Slice into the eating size pieces.
While the potatoes are cooking boil the eggs then peel under a slow stream of cool water. Cut in half then into eating size pieces. Set aside with plastic wrap or a paper towel over them to eliminate them drying out.
Chop fine one stalk celery for every seven potatoes. Put in large mixing bowl.
Chop fine ½ onion for every eight potatoes. Put in mixing bowl with the celery. Scale these two ingredients down or up to match the number of potatoes used. Grind in a healthy quantity of fresh pepper. Add to that several large spoonfuls of mayonnaise then stir together.
Add the cooled, boiled potatoes and mix well. Check for dryness. The salad should be moist but not swimming in mayo. Add the sliced eggs and stir again. Cover and refrigerate until ready to serve.
Greg’s Deviled Eggs
Place the eggs in boiling water. Cover and turn off the heat allow to sit for 10 minutes. Peel under a slow stream of cool water. Pat dry. Slice in half lengthwise. Set whites onto a platter, hollow side up.
Scoop yolks into a mixing bowl. Add mayo until moist then add a small amount of yellow mustard, pickle relish and pepper. Your mixture should be a bit thinner than paste.
Scrap yolk mixture into a Ziploc bag. Clip one end at the bottom then squeeze into the hollows of the whites. Dust with paprika. Cover and refrigerate until ready to serve.
Baby Portobello mushrooms
Onion sliced thin
Dry Vermouth or White Wine
Clean the mushrooms under slow running cool water. Set aside onto paper towels to dry. This can be done early in the day.
In a small frying pan combine a small amount of olive oil and butter or margarine. When the solid has melted add the sliced onion. Sauté for a few minutes but don’t let the onion brown.
I prefer to slice the mushrooms in half lengthwise. They cook better. Add them to the frying pan and sauté for a few minutes until well coated with the oil mixture. Pour over about 2 tablespoons of vermouth or wine onto the mushrooms then cook a few more minutes. These can be served hot or room temp, but not cold.
Hamburgers Sloane Style
Ground Sirloin about ½ pound per adult
1 egg per 1 ½ meat
chives snipped, fresh or jarred
Beat the egg slightly in a small bowl. Combine the meat, Worcestershire Sauce, and handful of chives into a large mixing bowl. When the mixture is well combined, break off clumps of the meat and form patties. Set them onto waxed paper and refrigerate until ready to grill outside or on the stove.
Cook turning once on a medium to low flame until they are done to your preference.
Use any type roll that suits your fancy and dress with ketchup, mustard, lettuce, onion, tomato and the mushrooms. You can also add cheese for the topping. If you do then lay it over the burger about two minutes before the end of the cooking time.