Surf and Turf Dinner

Usually Surf and Turf means seafood and steak. We had seafood and chicken instead, it was so good I just had to share. On the menu: Honey-glazed Salmon, Asparagus and Tomka (Coconut Chicken soup).

A little citrus was used in all of the dishes so they complemented each other very well.

Honey-glazed Salmon (by Bob Martin)
Salmon Fillets
Sea Salt
1 stick of Butter
3 tsp Honey
Lemon

Pat a little sea salt on the fillets and grill until done to your liking. While the Salmon is cooking melt the butter add the honey and simmer to make the glaze. Squeeze some lemon into the glaze and top the cooked fish. Finish the top with lemon slices.

Asparagus
Slender fresh Asparagus
Olive Oil
Lemon Pepper

Trim the tough part of the stalk from the asparagus and place into a roasting pan. Drizzle with olive oil and sprinkle lemon pepper all over. Toss to cover well, then roast the vegetables in a 400 degree oven until tender, about 25 min (watch carefully, do not burn!)

Tom Kha (Coconut Chicken Soup)
2 pounds chicken, cut into bite size pieces
2 Tbs coconut oil (you can use butter)
6 Green Onions, slice thinly (trim roots from bottoms and use entire stalk)

1 Tbs. Turmeric

2 Tbs. Ginger, Fresh Grated
1 cup water
1 tsp. Sea Salt
2 - 14oz cans coconut milk
1 cup Snow Peas, cut in half
1 cup Carrots, sliced thinly
1 cup Mushrooms, sliced
4 Tbs. Fish Sauce
1 tsp. Cayenne Pepper (add more if you like it spicy!)
1/4 Lime Juice, fresh squeezed

Saute the chicken in the coconut oil until no longer pink, add the green onion and saute 2 minutes longer. Add turmeric, ginger and salt. Stir well, make sure all the chicken is coated with the spices.   Add water and bring to a boil. Add the coconut milk, just before it returns to a full boil lower the heat and simmer until the chicken is tender (about 30 min). Turn heat up to medium and add vegetables, fish sauce and cayenne pepper, cook (do not boil) until veggies are tender (about 10 min) then add the lime juice.

This dinner served 6 with leftovers. Enjoy, but be careful you just might stuff yourself.

Gazpacho Recipe

Gazpacho is a cold, raw and very refreshing vegetable soup, there is not a single standard recipe. In Spain each village or even home has their own version.

This is my recipe, it is mostly but not totally raw:

1 clove of garlic

1 cucumber (peel, remove the seeds and then chop)

1 large tomato (cored and chopped)

2 ears of fresh corn (cut the kernals off, you can use canned corn but fresh is much better)

1 onion (chopped)

1 jalapeno (minced, use as much or little as you like it depends on how spicey you like your soup.  Remember to be careful when handling jalapenos, wear gloves when handling to avoid burns and don't use the seeds unless you like it really hot)

2 lemons (juiced)

1 bottle of tomato juice

1/2 jar of roasted red bell pepper (chopped)

5 oz jar of slice green olives with pimento

Olive oil

salt & pepper to taste

Peel your garlic clove, slice it in half and rub the cut sides of both halves on the inside of the bowl you will be using to hold your soup. You will get the flavor of the garlic without it being too overwhelming.

Add the next 9 ingredients to the bowl and mix.

Drizzle with about a tablespoon of olive oil and add salt and pepper to taste and stir again.

Cover and let sit in the refrigerator for at least 2 hours before serving.


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