Smoked Salmon, Tomato and Bermuda Onion Salad

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Instead of chopping salads and tossing in a bowl, consider layering a few simple, main ingredients. Here nitrate-free smoked salmon is rolled and tucked into the layers of thick cut tomato and red onion. You might have to put that store-bought tomato in the sun for a solid week, to get some real tomato flavor, but buy ahead and don’t be tempted to refrigerate it into mealiness.

Salad of Layers of Smoked Salmon, Heirloom Tomato and Bermuda Onion

Dotting the presentation with briny capers and bright-flavored flat, Italian parsley tickles the eye even further. Drizzle with a simple fresh lemon juice, olive oil and Dijon mustard dressing. Finish with a dusting of ground fennel for extra flavor and as a digestive aid.

Agvolemono The Phenomenal Greek Soup Perfect For Citrus Season

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If you’re in California or Florida, you’ve probably got friends with a bumper crop of citrus. My friend Howard brought me 10 sensation pink grapefruits from his tree in Palm Springs. Magnificent Meyer lemons came through Greg, who got them from a mutual friend, Les, who has a lemon tree that fruits profusely.

So here’s a unique and wonderful thing to do with those lemons, because they won’t last forever without spoiling. I first had it a a Greek friend’s house and it blew me away. It’s easy, but there is one trick you’ve got to get right. Temper the egg and lemon mixture with hot chicken stock and don’t boil it or you’ve got scrambled egg in chicken soup, not the fabulous, phenomenal––

Agvolemono Soup

8 cups chicken stock
2 cups cooked rice (optional)
4 eggs, separated
6 or more T lemon juice
salt and white or black pepper to taste

Prepare 2 cups of rice according to directions on the package.

Heat chicken stock to a simmer. Remove from heat and keep warm while preparing agvolemono sauce.

With an electric hand mixer or wire wisk, beat 4 egg whites until foamy in a large bowl. Add yolks and beat well for 2 minutes more, then gradually mix in the lemon juice. Beating constantly, temper the mixture by very slowly incorporating hot chicken stock into the lemon-egg mixture, slowly and one ladle at a time until four cups have been added. (Adding the hot stock too quickly will curdle the eggs instead of creating a velvety texture.) Then slowly reverse the process; stirring the remaining chicken stock in the pot constantly, slowly transferring the lemon/egg/ broth mixture from the bowl to the pot.

Add the cooked rice, and gently reheat the soup on a very low heat, being sure not to boil it. Remove the pot from heat and let sit 5 minutes before serving. Very finely ground pepper and salt are optional. Serve with lemon wedges and buttered toast.

Tart Summer Tart!

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Quick Strawberry Rhubarb Tart

With very little added sugar and the tartness of rhubarb, this fruity tart exactly that––tart! Sweeten it up a la mode with vanilla ice cream or simply enjoy it’s snappy flavor.

1 t butter
6 -8 squares puff pastry
2 cups strawberries halved
2 cups rhubarb sliced
1 t tapioca starch
1 T turbinado
1 T black strap molasses
2 T lemon juice
¼ t nutmeg
¼ t. cinnamon
¼ t salt
¼ t black pepper
1 t vanilla extract

Lightly coat a baking dish with butter. Then cover the bottom of it with puff pastry. Bake at 350º until golden. Allow to cool a bit.

Cut rhubarb on diagonal into ½” slices. Add to pot with turbinado. Cover and cook on low heat for 10 minutes to soften. Stir occasionally.

Trim green ends of strawberries and cut in half or quarters to equal 2 cups. Add to softened rhubarb with remainder of ingredients. Mix thoroughly. Spread mixture evenly on top of crisp puffed pastry and top with remaining raw puff pastry squares. Fold seams into a decorative design and perforate with 3 or 4 holes with a paring knife to release steam.

Bake for 40 minutes at 350º or until golden brown. Remove from oven and allow to cool thoroughly. Serve with a drizzle of pomegranate or vanilla ice cream.

BBQ Tamarind Ribs

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Finger lickin' good BBQ Tamarind Ribs

BBQ Sauce:
1 cup tamarind sauce (alt: tamarind paste & water)
½ cup tomato paste
1/2 cup apple cider vinegar
¼ cup brown sugar
2 T peanut butter
1 T black pepper
1 ½ t pink peppercorns
1 t salt

Crush pink peppercorns with a mallet or heavy-bottomed pan. Chop fresh basil. Combine with all other ingredients for the sauce. Slather the ribs liberally and place into a baking dish. Marinate overnight if possible.

Oven or Combination Oven/Grill Method
Cover and bake at 300º for 1 hour. Then reduce temperature to 175º and bake covered, for another 3-5 hours. This can be done the day before and refrigerated overnight. Uncover and broil for 3 min each side immediately before serving or place on a BBQ grille to thicken the coating and brown.

Grill Method:
Grill with indirect heat (coals on one side and ribs on the other side) with the lid down. For that fall-off the-bone tenderness, use few coals and replenished when necessary so temperature is very low over a prolonged period. Soaked wood chips make a nice extra touch of smoky flavor. Slather with additional coat of BBQ sauce and finish for 3 minutes each side over direct heat for that finger-lickin’, sticky goodness that says 4th of July!

A Freelancer’s Lunch

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Those with office jobs or regular gigs all too often think freelancers are loafing at home, when we’re actually hard at work, though there are a few differences in our daily routines, to be sure. We race to our computers with a cup of morning caffeine and our office counterparts tout a cup-o-joe that’s probably cost them $4 and then crawl their way to work in their vehicles. Sure freelancers often don’t hit the shower until 3pm or 30 minutes before our first outside meeting, whichever comes first, but don’t let our bunny slippers convince we’re not as hard at it as gals in their pencil thin skirts and sensible pumps.

Now that I’ve defended freelancers’ work ethic, lets talk about the lunch time advantages! We break up the day by having lunch out once in a while, but for the most part, we eat when we are hungry and make it from home. It’s best of we can prepare something quickly so we can race back to work, but it can still be fabulous. Last Tuesday, I took a bowl of clams I soaking in water overnight and made a scrumptious noodle dish, you can concoct, too. I even tossed in leftover caramelized boc choy from last night’s supper.

Use this ingredient list strictly as inspiration, because when it comes to a noodle dish and fresh clams, it’s pretty hard to go wrong. The most important thing to remember is to get he broth going long before adding the clams to the pot, so those clams stay tender. Just cook ‘em until the shell pops and not a minute longer!

1 T coconut oil
2 cloves garlic
1/2″ fresh ginger root
1 whole leaf lemongrass
1 stalk celery
1 T coconut oil
8 oz clam brine
3 oz white wine
3 scallions
3 oz dry rice noodles
1 over-ripe tomato
2 baby boo choy heads
10 pink peppercorns
1 t dulse or kelp flakes
salt and pepper to taste
2 T hemp seeds

Freelancer's Clam 'n Noodle Lunch

Melt the coconut oil in a large saucepan set on medium-high. Toss in the garlic cloves, halved. Mince the ginger and add it. Slice the celery on the bias into 1/4″ slices and add to the pot to sauté for 3 minutes, stirring often. Add the briny water in which the clams have been soaking, lemongrass, pink peppercorns, salt and pepper and the dry noodles and push the heat to high until it boils. Toss the noodle around and remove them when they are almost tender enough to eat.

Chop the tomato. scallions, dulse or kelp and any left over cooked veggies on hand. Add the wine and stir. Add the clams and cover with a lid. In 3 minutes with the pot boiling, remove the lid add the noodles back in and wait for the clam shells to pop open. Remove one by one as they do. Pour the contents of the pot over the clams once the noodles are reheated through and soft. Garnish with hemp seeds for a great dash of amino acids and omega 3 fatty acids!

Note: Food continues to cook even after its removed from the heat, so pull it off the heat and out of a hot pot just a little before its perfectly done.

Pulled Chicken Molé

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Pulled Chicken Molé


3 cups vegetable stock
1 pound boneless chicken breasts
2 T olive oil
1 cup minced onion
2 t crushed garlic
1 t coriander
1 t cumin
1 t chili powder
1 t cinnamon
¾ t sea salt
1 t powdered arrowroot or kudzu
2 T cocoa powder
1 cup extra-ripe fresh tomato

Simmer the chicken cutlets in the vegetable stock in a 2-quart pot until only the center remains slightly pink. Reserve the stock in a glass jar or bowl and remove the chicken breast to a cutting board.

Mince the onions and the garlic and sauté them in the olive oil in the same pot on a medium heat. When the onions are translucent, but not brown, add all the spices and cook for 1 minute as you stir with a wooden spoon. Then add 1/2 cup of the reserved stock and slowly sift in the flour. Stir continuously adding the rest of the stock a little at a time. Lower the heat and simmer for 15 minutes to reduce, stirring occasionally.

While the sauce cooks down, tear the chicken into shredded pieces about 1 1/2” inches long and 1/2” thick with your fingers.

When sauce has thickened to consistency of heavy cream, remove it from the heat and puree with a pistol style hand mixer until it smooth (or puree in a blender.) Stir in the cocoa powder. Add the tomato, which has been cut into 1/2” cubes. Add the chicken and stir well to coat the chicken evenly. Gently reheat on a medium-low heat to finish cooking the center of the chicken pieces. Do not overheat or the cocoa will make the sauce bitter. Serve with soupspoons in deep bowls to savor every drop!

Real Margaritas

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Almost 20 years ago, my ayurvedic doctor said that if one is going to ingest alcohol, fine tequila and vodka were the best choices. (I had thought beer or wine for the lower alcohol, but she said it’s the sulfites in wine that are very unhealthy.) That’s the day I started trying good tequilas. Until then, like most Americans, Cuervo Gold was the only tequila I had ever had, but today, frankly, I pass on that brand.

The easy-to-find tequila brands that are my personal favorties are Tres Hermanos, Heradura, Cazadorez, and Centenario. Always choose reposado or añejo so to enjoy the nuances aging brings to tecquilas. Even silver tequilas are too medicinal tasting. Go for premium ingredients and sip, don’t chug!

There is nothing more delicious as the tartness of a real Margarita made from scratch with the finest, aged tequila plus a great liquor and fresh citrus juice.
In addition to foregoing the poor quality tequilas, I recommend never, ever using Margarita mix. All that high fructose corn syrup, synthetic yellow-green coloring and artificial flavors are as responsible for the morning after headache most people associate with Margariatas, as bad tequila is. I don’t even like bottled lime juice or those plastic limes that masquerade as real lime juice. What’s so hard about squeezing a real actual lime, anyway?

Buy most yellow tinged, softest fresh green limes you can find. To help release their juice, press on one firmly as you roll in between your hands or on a countertop. If it’s really unripe and hard, put it in the microwave for 5 seconds to soften it.

This is the classic, exalted to its greatest possible heights.

Tuxedo Margarita–the Premium Classic

1 1/2 oz anejo or reposado tequila
1 oz Grand Manier
1 oz lime juice
tad agave syrup to make it sweeter, if preferred

The best Margarita I ever had was at the One Aldrich Hotel in London. It’s easily recreated at home, if you prep a week ahead.

Blackberry Margarita

1 1/2 oz top shelf tequila reposado or añejo only
3/4 oz Chambord
2 oz fresh lime juice

Poke a pint of washed blackberries into the mouth of the tequila bottle and let them infuse for at least a week.
Use this flavored tequila and Chambord instead of the usual orange liquors. Shake vigorously and pour “straight up” into martini glass.
Garnish with a fresh blackberry and a slice of lime.

If that seems like too much work, here’s a good substitute for a Margarita:

Floridian Shortcut

3 oz fresh squeezed pin grapefruit juice
1 1/2 oz anejo or reposado tequla
pour over ice in a highball glass and stir
garnish with fresh lime wedge

5 Tricks to the Juiciest Turkey Ever!

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Tired of dry, tasteless holiday turkey? Follow the 5 Tricks for the Juiciest Turkey Ever video, and you’ll never eat dry turkey again. It’s so delicious, you won’t wait for a holiday to make it. It’s also high in protein and low in fat. Nope, you won’t need a stick of butter or even a pat of butter for this recipe.

When you choose your turkey at the market, be sure to look for organic and “air chilled”. You’ll pay more per pound for organic, if it’s been air chilled, you won’t be paying for water weight. Both chickens and turkeys are often stored in water, where they absorb water content. It’s much better to soak at home with salt water, where you know the water is clean. Plus the salt in your own brining water, will add to the flavor significantly. Pound for pound, you’ll end up paying about the same price for an air-chilled bird than a commercially produced, water-chilled bird. Choosing organic insures you will not be ingesting artificial hormones or antibiotics commercial birds are given and you’ll know the bird you are eating was raised more humanely.

These 5 tricks that guarantee a super moist, very tasty turkey are explained in the video, so enjoy!
Brine
Herb
Metal Insert
Water Bath
Higher Temperature for Shorter Cooking Time

Look for my Turkey Gravy Recipe video on YouTube.com/yogimarlon and please subscribe when you are there!

Crudités: A healthy party alternative

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By New Year’s, we often had our share of indulgences in fatty cheeses, the empty calories of most crackers and those awful, fried hors d’oeuvres we feel compelled to eat when they’re the only food available and we are imbibing. In support of our resolutions for the coming year, why not create a crudités? Each time I serve or bring one to a party, guests give a sigh of relief, I suppose because there’s something delicious and wholesome they won’t have to work off at the gym.

Now if you are thinking about those prepackaged crudités platters with baby carrots and stalks of celery with dry ends and broccoli that’s never touched, think again. Making your own is easy, naturally beautiful and inexpensive, too. The one pictured at the bottom of the post, cost only $8. (A quarter lb. of a fancy cheese can cost that much.)

Most of the work of creating a beautiful arrangement can be done the day before in about 15 minutes. Here are some tips to a great crudités!

1. Buy your fresh veggies at the farmer’s market if possible. Wash and refrigerate them until the day of the event.

2. Choose vegetables with a wide assortment of colors.

3. Use an extra sharp knife to cut vegetables into easy-to-handle shapes. Long shapes are more elegant. Get away from the kibbles and bits look. Put all cut veggies, especially celery and carrots, into baggies with a little water and a few drops of olive oil until it’s time to serve the platter.

4. Never use baby carrots. They’re essentially tasteless. Scrub full sized carrots with a toothbrush and cut into long spears. Don’t peel them or you’ll loose the most nutritious part. Orange carrots are fine, but look for the yellow, red and purple ones for their beautiful presentation.

4. Steam and chill vegetables such as broccoli, cauliflower, and zucchini.

5. Utilizing the crudité raw regulars such as celery, carrots, cherry tomatoes, is great.


6. Feel free to add some fresh berries. No apples slices, because they’ll discolor.

7. Skip the eggplant, potatoes and anything in the onion family for this one. Going for chlorophyl is best, not onion breath. Come on! It’s a party!

8. Do that cool 50′s housewife thing and carve radishes into rose blossoms. Just cut petals toward the center of the radish with a paring knife and soak in ice water so they open up.

9. Make a homemade thick dressing, so party guests won’t drip it everywhere. Vinaigrette won’t do. Consider using plain yogurt instead of mayo or sour cream and present it in a lovely glass instead of an ordinary bowl. My Russian dressing is super quick and easy, (See my video on 3 Salad Dressings for recipe . ) so there’s no excuse to use an awful & artificial bottled dressing. And please, don’t fuss over “double-dipping.” It’s not gonna kill anybody!

10. Keep it wrapped in plastic, so it stays moist until the moment of presentation. If it’s traveling, put a clean, moist dishtowel or paper towels under the plastic wrap. Serve well chilled and on a gorgeous platter.

I promise you, if you skip the step of par-cooking broccoli, cauliflower and zucchini, it will remain right where it started. Otherwise, if you look to your party platter among other party snacks well into the event, the crudités will be gobbled up and only your beautiful dish will be showing. Take notice around the room. It’s the skinny people who will be munching the most!

Wishing you good health and good times in the New Year!

Vertical Roasted Chicken

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Here’s an incredibly flavorful way to make roast chicken that’s so fast, you can even make it in the middle of a busy work week. It’s my go to meal when up to 3 people are joining me for dinner. I use only organic chickens because I don’t want to ingest chickens raised with artificial hormones, antibiotics or even feed with GMO corn. The flavor of organic chicken is cleaner and sweeter. You can justify paying about three times the price, by using all the remains to make organic chicken stock that will serve as the base of great soups or sauces. Just boil the skin, bones, cartilage, etc for 2 hours, strain it, freeze it and skim off all the fat before using it. It’s many times more flavorful than store-bought chicken stock. It’s easy and it’s thrifty.

In the video below I use parsley, purple basil, lemon verbena all of which were growing on my terrace, plus fresh ginger, but the recipe in my book I use other herbs. That’s because I’ve made many, many variations on this fool-proof roasted chicken. So feel free to any herbs or spices you like, because its the method that makes if great. Enjoy!

3-5 lb hormone-free chicken
3 T olive oil
¼ cup chopped fresh Italian parsley
¼ cup chopped fresh cilantro
2 T minced rosemary
3” fresh ginger root
2 large cloves fresh garlic
2 T pink peppercorns
1T salt
1 ½ t black pepper
1 lemon
1 Bermuda onion

If the preparation time is available, brine the chicken in cold water with one handful of salt overnight in a large container or stockpot. Rinse the chicken before continuing the preparation.

Move an oven wrack to the lowest position and take the others out of the oven, before preheating to 475º. Select a baking dish longer than the chicken and a minimum of 2” deep to create a water bath in which the vertical roasting wrack will stand upright or be placed above.

With a mallet or poultry scissors, cut off the end of the wings up to the first joint and the knobs on the end of each drumstick. With your fingers, carefully separate the skin from the flesh of the bird.
In a cup, grate the ginger and garlic and combine with 3 tablespoons oil olive oil, ½ tablespoon salt (reduce to ½ teaspoon if chicken was brined) black pepper, finely chopped rosemary, parsley and cilantro. Spread 2/3 of the mixture both inside the cavity and between the skin and flesh of the bird, being sure to work it all the way into the legs and wings. Thinly slice the lemon and Bermuda onion and slide these under the skin, too.

Measure and cut 5 feet of cotton kitchen twine. Cross the drumsticks secure them upward as far as possible so they are above the water line if the chicken is placed in the water-filled pan. Continue trussing the bird by crossing the twine around the body and tucking the wings in tightly. Season the outside skin with the rest of the olive oil spice rub and the remaining ½ tablespoon salt. Place the bird and roaster vertically on the wrack above the water pan if possible. For smaller ovens place the vertical roaster in the pan of water or horizontally on the rack above the pan of water in the hot oven. The chicken will cook quickly so set a timer for only 25 minutes and check the bird!!

If the bird is horizontal, turn it over halfway through the roasting time.

To check for doneness, cut the chicken in the crease between the leg and the body. As soon as the liquid runs clear with no traces of blood, it is cooked!