Anna Sultana’s Grilled Greek Chicken with Tzatziki Sauce, Father’s Day and the Summer Solstice

Ah… June in Manitoba!!

Time to be outdoors, live outdoors, eat outdoors!

Make a great meal, toss a salad, fire up the grill, call the gang over and have fun!

Time to celebrate - weddings, graduations, whatever.

And the family favourite -  Father’s Day!

Check out this page that has links for some of our old favourite barbecue recipes.

And, hopefully, something that will become a new favourite for you.

Father’s Day has changed a bit over the years.

In 2006 I wrote a piece for the CKUW radio show 2000 & Counting - Older & Wiser.

The story got a chuckle from the other hosts and the staff then.

I hope it will get the same today…

Wishing all you Dads a great Father's Day!

Hints:

If you're using wooden skewers soak them in water for 30 minutes before threading the chicken pieces onto them. Wrap the ends of the skewers with foil before placing them on the barbecue to prevent them from burning as the chicken cooks.

Don’t have a barbecue? This will also work in the broiler.

                        Greek Chicken

6 - 8 servings

Cut into 2 inch chunks

1 1/2 pounds skinless, boneless chicken breasts

Combine in a large bowl

1/4 Cup olive oil

2 Tablespoons lemon juice

1 teaspoon oregano

1 teaspoon garlic powder

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon salt

1/2 teaspoon pepper

Stir in the chicken breast pieces.

Let chicken marinate in the refrigerator at least 2 hours.

While the chicken is marinating prepare the sauce.

                        Tzatziki Sauce

Peel and chop

1 small cucumber

Spread the pieces over a paper towel.

Sprinkle over the cucumber

1 teaspoon salt

Let sit 30 minutes, then pat dry.

Finely dice

1 green pepper

Place in a strainer over a medium bowl

1 1/2 Cups plain yogurt

Let drain 15 minutes.

Discard the drippings and scrape the drained yogurt into the medium bowl.

Add

2 Tablespoons mint

2 Tablespoons parsley or coriander

1 clove garlic, minced or 1 teaspoon garlic powder

1/4 teaspoon pepper

1/4 teaspoon salt

the prepared chopped cucumber and diced green pepper

Stir together, cover and refrigerate.

Thread the chicken pieces onto 8 skewers. 

Discard the marinade.

Heat the barbecue to medium high heat.

Grill 12 to 15 minutes or until done, turning occasionally. 

Serve chicken with the tzatziki sauce.

For a starch, how about pita bread or a hot cooked whole grain or rice?

A salad with crumbled feta cheese would be nice, too.

About the sky this week and next, thanks to the folks at The Farmers' Almanac…

June 15 - The ringed planet Saturn will light up the night sky from dusk till dawn today. Earth will be positioned between it and the Sun, bringing Saturn to what astronomers call opposition. Saturn is opposite the Sun.

June 17 - Last Quarter Moon, 7:33 a.m. In this phase, the Moon appears as a half Moon. While summer hasn’t officially started quite yet, stargazers can still spot the Summer Triangle on these spring evenings at dusk. Look for a triangle that’s composed of the three brightest stars in the sky: Deneb, Vega, and Altair. 

Lean more about the Summer Triangle here. 

June 19 - Look to the east one hour before sunrise to spot brilliant Venus and the waning crescent Moon paired up in the sky. Hope for clear skies! The Moon and Venus rank as the second-brightest and third-brightest celestial bodies after the Sun.

June 21 - Summer Solstice at 12:24 a.m.. This is when the Sun reaches its farthest point north of the celestial equator. Summer is officially here!  

June 23 - New Moon 10:31 p.m. The Moon is also at perigee, its closest to Earth for the month. A super new Moon!

If it rains on June 27, it will rain for seven weeks.

If it rains on St. Peter’s Day (June 29), the bakers will have to carry double flour and single water; if dry, they will carry single flour and double water.

Rain on Peter and Paul (June 29) will rot the roots of the rye.

Anna Sultana’s Grilled Sturgeon with Lemon Caper Sauce & the Sturgeon Moon

This Saturday, on August 29, we'll be seeing a full moon that is called a Sturgeon Moon.

I know I usually post a drink recipe when full and new moons are coming.

But, I posted the recipes for two Whiskey Sour recipes a few days ago in honour of National Whiskey Sour Day.

So that’s my booze contribution for this week.

This is a G rated food blog after all.

In honour of the Sturgeon Moon I’m posting a sturgeon recipe Ma had clipped, adjusted and forwarded to me.

Time for a disclaimer:

No sturgeons were injured in making this post.

Yes, I know the recipe calls for sturgeon.

Tell that to my local butcher/fish monger.

I live in the north end of Winnipeg.

There are limits to what I can find in my local stores.

I’m over 65 and I’m not about to waste what time I have left searching for a fish.

I’m just cooking a dinner, not going on a mythical quest.

Captain Ahab’s obsession for Moby Dick always struck me as a bit compulsive.

Back to my local butcher/fish monger…

He explained that sturgeons are at risk of total extinction.

They are slow growing and slow to mature.

So they don’t make many babies.

Especially since a ton of their eggs are made into caviar.

I also got an education on how they make caviar.

It ain’t pretty.

They stun the fish and extract the ovaries.

Ovaries are where ovaries usually are, so, yes, we’re talking blood.

Or they do a C section, as if that makes a difference.

Seriously.

This is very painful and stressful for the fish.

No fooling.

A kinder method involves making a small cut in the fish’s urogenital muscle.

Most caviar makers aren’t all that touchy feely.

The kindest way to eat caviar is to buy a caviar substitute made from seaweed.

Your vegetarian guests will love you forever for serving it.

Sturgeon can also be a problem if you’ve invited your Jewish friends.

Sturgeon have ganoid scales instead of the permitted ctenoid and cycloid scales. 

While all Orthodox groups forbid the consumption of sturgeon, some conservative groups do allow it.

Don’t give your Jewish friends the third degree.

Play it safe and don’t serve them sturgeon.

In England and Wales, the sturgeon, along with whales and porpoises, is a royal fish.

Every sturgeon caught in those countries is the property of the Crown.

Remember what they did in Robin Hood’s day to peasants who shot the king’s deer?

Queen Elizabeth's job has been hard enough, what with her kids and all.

Don't push your luck.  

You might not catch her on a good day.

This recipe calls for something hefty, like a mackerel or tuna.

You can also use skinless, boneless chicken breast.

Which is always available, and is often on sale.

That’s what Ma did.

Maybe her butcher/fish monger gave her the same guilt trip.

The north end of Winnipeg is just the Canadian version of Queens.

Anyway, Ma liked finding another caper sauce recipe.

The butter base was a little change from her caper sauce with olive oil.

Chicken breast can be eaten with a clear conscience by your Jewish friends.

Your vegetarian friends won’t like it, but at least the Queen won’t have you arrested.

Hint:

On the off chance you actually find sturgeon in the store:

It is a meaty fish that can be served baked, fried, smoked, or grilled. 

Its flesh won’t flake when it’s done. 

Don’t overcook it because it will just become tough with a more fishy flavour.

The grill should be 4 inches from the coals.

Prepare a medium hot fire in a grill, either charcoal or gas.

Or preheat the gas grill or broiler.

When the grill is ready, wipe the grilling surface with a towel soaked in vegetable oil to coat the grill plates.

You can also serve the sauce in a gravy boat.

Some folks don't like lemon or capers.

No problem.

                        Grilled Sturgeon

Serves 4

Lightly coat with extra virgin olive oil

4 sturgeon fillets, about 1/2 pound each, skin removed 

Season with

salt and pepper to taste

Place the fish on the prepared grill.

Do not move or disturb once placed on the grill.

Grill for 3 to 4 minutes per side. 

Remove from heat, cover, and let rest.

                        Lemon Caper Sauce

Place in a small pot

4 Tablespoons butter

Melt butter over medium heat.

Add

1 small clove garlic, grated or minced

Sauté for about a minute.

Add

2 Tablespoons lemon juice

zest from 1/2 lemon

1 Tablespoon capers

Sauté for another minute.

Remove from heat and add

1 Tablespoon fresh parsley, chopped

Stir.

Place the sturgeon fillets on a serving platter.

Spoon the sauce over the fillets.

Serve immediately with lemon wedges.

About the moon this week…

According to the Farmers Almanac:

August 29 – Full Sturgeon Moon at 2:35 p.m.  The visible moon is fully illuminated by direct sunlight. Although the Moon is only technically in this phase for a few seconds, it is considered full for the entire day of the event and appears full for three days.

It is also called "Corn Moon", "Red Moon", "Green Corn Moon" and "Grain Moon”.

August 30 – The Moon will be at perigee, meaning it’s nearest point to Earth in its orbit. Because perigee comes less than a day after the Moon is at its “full” phase, many are calling this a “supermoon.”

August 31 – Neptune will be at opposition.  Nothing personal.

Anna Sultana’s Grilled Vegetables with a Garlic and Herb Spice Mix, Maltese Style

It’s been a really hot summer here in Manitoba.

We’re used to a dry heat, and the humidity is really getting to us.

On the bright side, folks with gardens are beginning to harvest their crops.

Our gardens have been doing well, even though we've had a few hazy days due to the forest fires in the western provinces.

If you’ve been using your grill for cooking meat it seems a shame to run into the kitchen to cook the vegetables.

And salads can get a bit boring.

Why not share the grill space with the veggies?

Add a bit of oil and spices and the grilled vegetables will wow your family and guests.

Don’t let the kosher salt discourage you from making this spice blend.

Kosher salt is just a big grained salt, so it gives a bit more of a salty flavour.

If you’ve ever eaten a pretzel, you’ve eaten kosher salt.

If you don’t want to buy kosher salt, you can use regular salt, just use less (maybe a quarter to a half of the amount in the recipe) since the smaller grains of regular salt fill the measuring cup more densely.

Taste and see if you’d prefer it saltier.

If it tastes too salty, add a bit more of the other ingredients.

Hints:

You can use other vegetables, too, just be sure to cut them the same size and allow the denser vegetables, such as potatoes, a longer cooking time.

Start with a very hot grill and keep the lid open to prevent them from steaming.

if the vegetables steam they will just get soft instead of browning.

Allow the vegetables to rest so that they will dry out and brown better.

While they are resting, give the grill a wipe so you'll have a nice clean grill top.

The grilled vegetables can be served as a side dish or added to a salad.

Store any leftovers in the refrigerator.

                        Grilled Vegetables

Serves 6

Cutting at an angle, slice into pieces 1/4 inch thick

2 zucchinis

Place the slices in a large bowl and set aside.

Split and remove the seeds from

1 red bell pepper

1 yellow bell pepper

Slice into wedges and add them to the bowl.

Drizzle over the vegetables

1/4 Cup extra virgin olive oil 

Toss the vegetables to coat.

Sprinkle over the vegetables

2 Tablespoons Garlic and Herb Spice Mix

Toss the vegetables to coat.

Allow the vegetables to rest for 30 minutes.

Preheat BBQ to 400º F to 500º F

Using tongs, place the vegetables directly onto the grill. 

Reduce the heat to medium-high and allow them to cook, uncovered, for 6 minutes.
Turn the vegetables, and allow them to cook, uncovered, for another 6 minutes.

Remove the vegetables from the grill and place them on a serving platter.

Sprinkle with a light dusting of Garlic and Herb Spice Mix.

                        Garlic and Herb Spice Mix

Makes 2/3 Cup

In a medium bowl combine

1/4 Cup dark brown sugar

1/4 Cup kosher salt

1 Tablespoon pepper

2 Tablespoons dried garlic

1 Tablespoon dried parsley flakes

1 Tablespoon dried basil

1 Tablespoon dried oregano

2 teaspoons dried thyme

1 teaspoon lemon zest

Stir with a wooden spoon.
The mix can also be used on meats.

Store in an airtight container in a cool, dry place for up to 3 months.

Anna Sultana’s Barbecued Pork Side Ribs and Barbecue Sauce, Maltese Style

Most grocery stores are having good sales for pork side ribs.

They are available raw, in the meat department, and also pre-cooked - and in a barbecue sauce - in the frozen food and deli sections.

Ma would’ve headed straight for the raw ribs in the meat department.

Really… the frozen stuff is fine, if you’re in a rush and just cooking for two.

But, do the math: 

When I went to the store on Saturday, a box of prepared ribs (about 1 1/4 pounds, including sauce) was selling for about $15.

The raw pork side ribs were selling for $2.49 a pound.

As I said, the small box of frozen ribs will do for a couple in a rush.

But, if you’re feeding the family - and I mean the whole family - well, the prepared stuff turns those boney things into a meal of awfully pricey ribs.

Like I said, Ma would’ve headed straight for the meat department.

She wasn’t working 40 hours a week at Lily Tulip because she thought it was fun.

Pork side ribs have quite a bit of bone in them.

A quarter pound per person won’t do.

Plan on a half to a pound per person.

See why that tiny box wouldn’t go far?

Hints:

The sauce can be prepared while the ribs are simmering.

Or even a few days before.

This sauce will keep, refrigerated, for about 2 weeks.

It can also be frozen for up to 3 months.

If you’re cooking a large quantity of ribs, they can be simmered in the oven.

Fill a dutch oven with water and bring it to a boil.

Place the ribs in a large roasting pan that has a cover.

Pour the boiling water over the ribs.

The ribs should be covered with water.

If they’re not, boil more water and add it.

Cover, place in a 350º F oven and let simmer for 1 1/2 hours.

If you're cooking these ribs over a grill instead of in a broiler:

While they're simmering, prepare medium coals or medium high heat on a gas grill.

Place on grill, baste with sauce and grill until well browned, about 8 minutes.

Turn the ribs over, baste and grill another 8 minutes.

You might serve a salad and cornbread as a first course.

That helps to take the edge off everyone's appetites.

If it’s Fall or Winter, soup and bread is good, too.

Ma also killed our appetites with a big serving of pasta.

                        Barbecued Pork Side Ribs

Yield: 4 servings

Place in a Dutch oven

2 pounds pork spareribs, cut into serving-size pieces

1 small onion, quartered

Sprinkle with

1 teaspoon salt

1/8 teaspoon pepper

Add enough water to cover the ribs.

Bring to a boil. 

Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.

Drain the water out. 

Line a broiler pan or large cookie sheet with aluminum foil.

Place a rack or two on the cookie sheet.

Pat the ribs dry and arrange them on the rack. 

Place the broiler pan 5 inches from the heat.

Preheat the broiler.

Brush the ribs with the sauce. 

Broil for 5 minutes, until lightly browned.

Remove the pan from the oven.

Turn the ribs and brush  with the sauce.

Broil another 5 minutes.

                        Barbecue Sauce

Place in a medium saucepan
1/4 Cup ketchup

1/4 Cup packed brown sugar

1/4 Cup cider vinegar

1/8 Cup Worcestershire sauce

1 tablespoon onion powder

1/4 teaspoon ground mustard
dash cayenne pepper
1 1/2 teaspoons lemon juice

1 garlic clove, minced

Simmer, uncovered, for 1 hour over a very low heat, stirring occasionally.

Anna Sultana's Grilled Grouper with Mustard Sauce, Maltese Style

In August I posted Ma's recipe for Pixxispad Mixwi - grilled swordfish.

It's been a popular post.

Guess people are enjoying the outdoors before winter hits.

If you'd like a little variety, here's another fish grilling recipe.

It calls for grouper, what folks in Malta call a sea bass.

In Japan the call a sea bass a Suzuki, which made me think of David Suzuki.

No real connection to the recipe, but that's just me having a senior moment.

The word "grouper" comes from the Portuguese name for the fish - garoupa.

In Australia, the name "groper" is used instead of "grouper".

Some groupers are now farmed and are usually sold live in markets.

Yeah... well not here in the north end of Winnipeg.

I've been looking in the fresh fish section in my local grocery stores.

No, I didn't ask my local butcher/fish monger if he had grouper or sea bass.

I'm tired of making him laugh.

Groupers have a stout body and a large mouth, and can be quite large.

We're talking a fish over a meter long and weighing up to 100 kilograms.

That's over three feet long and weighing over 200 pounds.

The steaks from such a fish would be thick.

So something slender would not be a good substitute for a grouper recipe.

This calls for something hefty, like a mackerel or tuna.

You can also use skinless, boneless chicken breast.

Which is always available, and is often on sale.

Hint:

The pan should be 4 inches from the heat.

You can also serve the sauce in a gravy boat.

Some folks don't like mustard.

No problem.

                        Grilled Grouper with Mustard Sauce

Serves 4 - 6

Mustard Sauce

In a medium pot gently heat

25 g margarine

Remove from heat and stir in 

25 g flour

1 teaspoon (more or less) dry mustard

Return to the heat and simmer, stirring constantly, about 3 minutes.

Remove from heat and gradually stir in 

142 ml milk

Return to the heat and bring to a boil, stirring constantly, until thickened.

Remove from heat and season with 

salt and pepper 

Grilled Grouper

Prepare a medium hot fire in a grill, either charcoal or gas.

Or preheat the gas grill or broiler.

Generously brush with olive oil

4 - 6 grouper steaks, about 1 inch thick

Grill the grouper, turning once, about 10 minutes.

While grilling, baste frequently with the olive oil.

When fish is cooked through, place on a platter.

Season with

salt and pepper

Pour the mustard sauce over the grouper.

Serve with salad and fried potatoes.

Carmela Soprano's Tonno alla Griglia - Grilled Tuna Steaks or Chicken Breast

Tomorrow is Friday.

It's a good time to prepare Carmela's final fish recipe.

The recipe for Tonno alla Griglia - Tuna Steaks with Lemon and Oregano - is in 

Tony's chapter Grilling - Italian Style in Artie's The Sopranos Family Cookbook.

Yes, I know it's not Lent, but fish is good for you.

And this is another recipe for the barbecue.

I must have eaten a hundred times my weight in canned tuna.

Lunches at Catholic schools - elementary and high - and packed lunches for work must have accounted for quite a few dead tuna.

But tuna steak?

Hmmm… to be honest I've never seen a tuna steak.

Time to pay another visit to the butcher/fish monger at my local market.

He gets a laugh when I ask for some of Carmela's more exotic ingredients.

Trust me, tuna steak is exotic for a shop in the north end of Winnipeg.

Yes, he got a laugh out of this one, too.

I should take pleasure in knowing I make him laugh.

I should, but I don't.

After he stopped laughing he told me all about tuna.

Tuna isn't in danger of becoming extinct, as the swordfish is.

But somehow fishing for tuna got tied in with the whaling industry.

And dolphins.

Tuna swim with dolphins for protection against sharks.

Yes, Flipper can hold his own against a shark.

Who knew?

Tuna are caught by using nets, which also catches the dolphins.

There have been some improvements, but it's not perfect.

The improvements are putting sharks, other oceanic fish and turtles at risk.

Did the nuns know how much trouble was caused by telling us to eat tuna?

Tuna is an oily large fish, just like mackerel and swordfish.

So, yes tuna steaks will grill well… if you can find them.

Tuna can be a good source of omega-3 fatty acids and of protein.

But, just like swordfish, it has high levels of mercury, especially in the larger tuna.

Pregnant women, nursing mothers, and children should limit their intake of tuna.

Guidelines recommend one 6 oz. can of light tuna a week for those weighing less than 110 pounds and two cans a week for those who weigh more.

Did the nuns know we were slowly poisoning ourselves?

According to a report in 2008, the levels of mercury in some sushi tuna are "so high that the Food and Drug Administration could take legal action to remove the fish from the market."

The Japanese are gonna drop like flies along with us dumb Catholics.

About the more familiar canned tuna...

Canned tuna was first produced in 1903, and quickly became popular.

In North America, on average, 52% of canned tuna is used for sandwiches.

No kidding.

Also, 22% is used for salads; and 15% go into casseroles.

Some common canning methods destroy much of the omega-3 oils, so the level of omega-3 oils found in canned is highly variable.

Great, the damn tuna fish sandwiches wouldn't protect me from a heart attack.

Shrimp has low levels of mercury.

It is considered heart healthy because it doesn't have much saturated fat.

Shrimp's cholesterol improves the ratio of LDL to HDL cholesterol.

And shrimp also lowers triglycerides.

Why didn't the nuns tell us to eat more shrimp?

If someone died of mercury poisoning caused by eating tuna fish sandwiches every Friday, like a good Catholic should, would the Pope make that person a saint?

Back to this recipe…

The butcher didn't have any tuna steaks.

Big surprise there.

He suggested using skinless, boneless chicken breast.

Which is always available.

Okay, then… I'm back to grilling chicken breast.

Chicken breast doesn't have mercury and is also heart healthy.

Why didn't the nuns tell us to eat chicken breast on Friday?

Hint:

The pan should be 4 inches from the heat.

                        Tonno alla Griglia

Serves 4

Prepare a medium hot fire in a grill, either charcoal or gas.

Or preheat the gas grill or broiler.

In a small bowl whisk together

3 Tablespoons olive oil

1 Tablespoon lemon juice

1/2 teaspoon dried oregano

salt and pepper to taste

Generously brush with olive oil

4 tuna steaks, about 1 inch thick, trimmed

Season with

salt and pepper to taste

Grill the tuna, turning once, until browned, but still pink inside, about 5 minutes.

Give the lemon juice mixture a quick whisk and pour it over the tuna.

Serve immediately with lemon wedges.

Would I make Tonno alla Griglia again?

Sure, using chicken breast.

It tasted fine with the lemon and oregano.

Chicken breast worked for the Rollatine di Pesce Spada.

I've eaten quite enough mercury as it is.

I really should look into what the sainthood requirements are.

One recipe down.  Three more to go.

Carmela Soprano's Spiedini - Stuffed Veal or Chicken Rolls l Menu Planning for One or Two

In the old days (okay, when I was a kid) food was packaged on site, as per your order.

You'd look through a glass pane and see a display of meat, of all sizes and shapes.

Ah, there!  You'd see a few chops and point out the exact ones you wanted.

Two, four, six, thin or thick cut, lean or fatty… all according to your choice.

In the twenty-first century meat is usually sold pre-packaged.

More efficient, more sanitary.

And let's not forget the bargain hunters' delight: warehouse packs.

These are great if you're inviting a crowd, or have a large family.

If you are half of a couple, it's a little different.

Either you cook it all and have a week of leftovers - same old, same old - or

you rewrap most of your purchase and add it to the pile in the freezer.

There is a third solution…

Group your recipes by main ingredient.

Bought a package of veal?  Or boned chicken breasts?

No problem.

Veal Piccata on Sunday.

Veal Spiedini on Tuesday.

Fried Veal Cutlets on Thursday.

Same ingredient, different dinners.

Oh, about that Veal Spiedini - Stuffed Veal Rolls…

There's a dandy recipe for Veal Spiedini in Tony's chapter Grilling - Italian Style in Artie's The Sopranos Family Cookbook.

Hints:

If you don't have a meat pounder or mallet, just use a heavy plate or a hammer.

You might want to give the hammer a quick wash first.

Plastic wrap does tear sometimes... especially when it's being whacked.

That's whacked... not whacked.

If you're broiling, place the pan 4 inches from the heat.

When I broiled the rolls, I didn't bother with the skewers.

I just used tongs to turn them.

No one noticed the lack of skewer holes.

                        Spiedini 

Serves 6

Prepare a medium hot fire in a grill, either charcoal or gas.

Place the grill rack 4 inches from the heat.

Place between 2 sheets of plastic wrap

1 1/2 pounds veal cutlets

Gently pound with a mallet to a 1/4 inch thickness.

Cut the veal into 3 x 2-inch pieces.

Sprinkle the meat with

salt and pepper to taste

Cut into 1 x 1/2 inch thick sticks

8 ounces mozzarella

Place a piece of cheese across the center of each veal cutlet.

Sprinkle with

3 Tablespoons chopped fresh flat-leaf parsley

2 garlic cloves, minced

Roll up each piece of veal from a short side.

Hold 2 metal or bamboo skewers parallel about an inch apart.

Push one of the rolls onto the skewers, as if the skewers were tines of a fork.

Leaving a couple of inches clear at the opposite end for easy handling,

push the roll toward the opposites ends of the 'tines'.

Repeat with the remaining veal rolls.

Brush the rolls with

3 Tablespoons olive oil

Sprinkle with

3/4 Cup plain bread crumbs

Pat the crumbs so they stick well to the veal.

Grill the rolls, turning once, until the meat is browned and the cheese is slightly melted, about 10 minutes.

Slide the rolls off the skewers onto a heated serving platter.

Serve immediately.

Would I make Spiedini  again?

Why not?  It's a nice change from the usual sausages.

And it uses some of the chicken breasts.

Or, for the lucky few, veal cutlets.

One recipe down.  Six more to go.

Carmela Soprano's Salmon Steaks with Avocado Salsa

Today is another Friday in Lent.

But we're in the home stretch.

Only another week to go until Easter.

Lent is a good time to visit the shrink, Dr. Jennifer Melfi, M.D., M.A., M.F.T.

She can't absolve us of our guilt, but she does try to help in her own way.

Dr. Jennifer Melfi's chapter Rage, Guilt, Loneliness, and Food in in Artie's

The Sopranos Family Cookbook actually has some nice simple recipes.

Her Salmon Steaks with Avocado Salsa is a nice light meal.

And very healthy, especially if you have a cholesterol problem.

Avocado, olive oil and salmon are filled with good fats.

Yes, there are good fats.

This is a recipe even Guilty Eaters, Angry Eaters and Single Eaters can enjoy.

Dr. J is always trying to help.

When done, the fish should be slightly translucent if cut near the bone.

If the steaks are boneless, flaking is another way to tell if fish is done.

                        Salmon Steaks with Avocado Salsa

Serves 2

In a small bowl stir together

1 Cup plain, low fat yogurt

1 green onion, finely chopped

1 Tablespoon chopped fresh basil

salt to taste

Fold in

1/2 Cup diced ripe avocado

1/2 Cup diced seeded tomato

1/2 Cup diced seeded cucumber

Rub

2 salmon steaks (about 8 ounces each)

With

1 Tablespoon olive oil

Sprinkle with

salt and pepper

Place the broiler pan 4 inches from the heat.

Preheat the broiler.

Broil for 4 minutes, until lightly browned.

Turn and broil another 4 minutes.

Serve the salmon steaks immediately, accompanied by the salsa.

Would I make Salmon Steaks with Avocado Salsa again?

Sure.  And I'd serve it with rice or cornbread.

I'm also thinking the salsa would go well with broiled chicken.

Another heart healthy favourite.

One recipe down.  Thirty-one more to go.

Carmela Soprano's Roasted Pepper Salad / Broiled Pepper Salad

Even Janice Soprano has a salad recipe in her Sunday Dinner chapter 

in Artie's The Sopranos Family Cookbook.

I know, Janice doesn't look like she would like salads.

But, maybe it was from her Hippie days.

I also find it a little hard to believe this was a recipe from Livia.

From what I remember of the 50s, green peppers were the only ones available.

But, I'm not going to argue with Janice.

I do remember my Ma using a large fork to hold a pepper and roast it over a gas flame.

Ma also sometimes toasted bread by placing it on the grill above the gas flame.

Those where the days when toasters were 'one size slots fit all'.

More often not.

But, I digress...

If you use a combination of peppers, the colors will make this a festive dish.

The recipe serves 8.

You can either adjust the numbers or place the leftovers in the fridge.

They are marinating, after all.

                        Roasted Pepper Salad

Serves 8

Have the broiler set up so that the peppers will be 3 inches from the heat.

Cover a broiler pan with foil.

Place on the pan

8 large red, yellow or green bell peppers

Turn the broiler on high.

Broil the peppers, turning them frequently, until they are charred all over.

Put the pepper in a large bowl, cover with foil, let cool.

Place the peppers on a plate so you do not lose the juices.

Cut the peppers in half.

Pour the juices into a bowl.

Peel the skin off the peppers and discard the seeds and stems.

Cut the peppers lengthwise into 1-inch strips and place them in a serving bowl.

Strain the juices over the peppers.

Add to the peppers

1/3 Cup extra virgin olive oil

6 fresh basil leaves torn into pieces or 1 teaspoon dried oregano or basil

2 garlic cloves, thinly sliced

salt and pepper to taste

Let marinate at least 30 minutes before serving.

Would I make Roasted Pepper Salad again?

Sure, but I do miss my old gas stove.

Broiling just isn't as much fun as watching the peppers cook over a flame.

It was like making S'mores.

But, I digress...

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