Ingredients:
2 C. Paprika
1 T. Cayenne
1 T. Black pepper
1 T. White pepper
2 T. Chili powder
2 T. Curry powder
1 T. Cumin
1 T. Dry ground mustard
2 T. Hot chilis
2 T. Thyme
2 T. Salt
2 T. Garlic powder
2 T. Celery seed
1 T. Ground coriander
1 T. Oil
6 oz. Chicken breast, boneless, skinless
Salad greens
Procedure:
Combine all the herbs, pices and seasonings together
Rub oil around the chicken and sprinkle the spice mixture over all
sides
Heat a cast iron pan on high heat until smoking hot. Place the chicken
on the pan and cook until black, then the same for the second side
Finish cooking the chicken in preheated 350°F until done
Slice on a angle and serve on top of the salad greens
Notes:
The spices can be adjusted according to taste
Can be serve on cooked rice and with
vegetables
Caesar salad with sliced blackened
chicken served on top is an excellent luncheon
Ingredients:
5 oz. Fresh salmon filets
Teriyaki sauce
1 T. Oil
1 Lemon
Sesame seeds
Procedure:
Soak the salmon in the teiyaki for a few hours
Heat a skillet and the oil over med-high heat until hot
Place the salmon in the Skillet and sear on both sides
Finish cooking in a preheared 350°F oven for about 10 minutes, or
until the salmon is cooked
Serve and garnish with lemon wedges and sprinkles of sesame seeds
Notes:
Do not marinade the salmon over night
Other meats, or fish such as haddock, halibut, etc. can be used in
place of the salmon
Can be serve on cooked rice and with
vegetables
Can be served on a salad such as caesar, greens, etc.
Ingredients:
2 Soft flour tortilla shell
1 Head iceburg lettuce, washed, dried and chopped
1 Stalk celery, sliced
1 Carrot, peeled, julienne
6 Radishes, sliced
1/2 Green pepper, julienne
1/2 Red pepper, julienne
1/2 Purple onion, sliced
1 Tomatoe, cut into 8 wedges
8 Cucumber slices
3 oz. Cheese, cut into sticks
3 oz. Cooked roast beef, julienne
3 oz. Cooked ham, julienne
3 oz. Cooked turkey breast, gulienne
2 Eggs, hard boiled, cooled, peeled and sliced in half lengthwise
Salad dressing
Procedure:
In a 350°F to 375°F deep frier cook the tortilla shell by
using a metal laddle to submerge under the fat. Whwn it is ready it should
be golden and be formed like a bowl, cool to room temperature
In a mixing bowl toss together the lettuce, celery, carrot, radish,
green pepper, red pepper and onion (to form the body). Fill the tortilla
shells 3/4 with the body
Place the tomato, cucumber, cheese, beef, ham, and turkey neatly
around the top of the salad
Place two halfs of the egg on each sald
Serve with a salad dressing or, a vinaigrette
Notes:
All the ingredients should be cold
Cheeses such as cheddar, Swiss, mozzarella, marbled, etc. can be used
Other types of cold cuts can be used
Other vegetables such as cauliflower, broccoli, mushroom, etc. can be
used
Salamon Gundy With Granny
Smiths:
Ingredients:
Boston lettuce leaves, washed and dried
Pickled herring
Sour cream
1/2 Granny Smith apple, sliced, fanned
Carrot, julienne
Purple onion, sliced
Lemon wedge
Fresh dill
Procedure:
Place the letuce leaves on a small plate to form a bed of lettuce
Neatly place the herring, a spoonful of sour cream, the fanned apples,
a nest of carrts topped with onion, around the plate
Garnish with a lemon wedge and a sprig of dill before serving
Notes:
Parsley can be used in place of the dill
A few drops of vinaigrette can be sprinkled over the carrot-onion
garnish
This is a Nova Scotia, Canada dish
Ingredients:
Canned whole tomatoes, drained
4 T. Olive oil
1 t. Fresh basil, chopped
1 t. Fresh thyme
1 t. Fresh oregano, chopped
Salt
Fresh ground black pepper
Fresh salad greens
1 T. Balsamic vinegar
Procedure:
Place the tomatoes onto a baking sheet
Combine the oil, herbs, salt and pepper to taste, then spinkle about
halt of it over the tomatoes
Roast the tomatoes in a preheat 200&def;F oven for 3 to 4 hours, or
until they are dried out and have started to brown. Cool for service
Place the tomatoes on the salad green
Add the vinegar to the remaining oil mixture and sprinkle over the
tomatoes and greens just before serving
Notes:
Sun dried tomatoes can be used to save the oven roasted procedure
Other fresh herbs can be used
The tomatoes can be served on any type of salad