try something new

I am finally back...Had had a great summer and have been making some great new foods. Trying to eat more fish and foods that have some great new flavors to them. Fresh, seasonal flavors. Found a Puerto Rican Tabasco at a restaurant call "Soul Food" in San Rafael, Ca. It is more like a spicy vinegar and it is great on almost anything. Makes a great vignette salad dressing with some olive oil, garlic, dijon mustard, and Cabernt Sauvignon red wine vinegar (Olio Bello d'Olive in Byron Ca. is great) oand a dash of balsamic for the White Bean, Tuna and Spinach salad. Don't be afraid of the Fennel in the Cioppino, it works with the tomatoes and the fish. Do not leave it out!!! The Cedar Plank Salmon is so creamy and wonderful that it is one of my favorite dishes to make when the Salmon comes in. The Cedar add a creamy, buttier flavor, that leaves you wanting more. Go visit your farmers market, try some new flavors and Enjoy Eating

The Wicked Cook

Great Salmon,

Cedar Plank Salmon

Dry Rub

1-tablespoon paprika

1-tablespoon kosher salt

2 teaspoons pepper

Zest of one lemon

2 teaspoons packed brown sugar

2-3 cloves garlic finely chopped

1 teaspoon granulated garlic

1 teaspoon dried tarragon or 2 tablespoons fresh, chopped

2 tablespoons fresh, chopped basil

1-2 tablespoons red pepper flakes

Combine all ingredients together, put in airtight container till ready to use.

Line a baking sheet with parchment paper. Sprinkle both sides of salmon with rub and refrigerate, uncovered for at least 2 hours and up to 12 hours.

Soak Cedar plank for 1 hour in water if you are going to bar-b-q. Put salmon on planks skin side down and on planks and cook indirect heat method. If you are going to make this on the grill. Cook for 8-10 minutes depending on thickness of your salmon. Salmon steaks will take a bit longer. Should be 120 degree on instant read themometer

Oven Method: Put cedar planks on a baking sheet, put salmon on planks skin side down, bake at 375 for 8-10 minutes, depending on the thickness, Salmon steaks will take a bit longer. Should be 120 degree on instant read thermometer.

Remove from over and brush with melted butter, and fresh lemon juice.

Enjoy!

Karrie Jovon Maniaci-Hebert

Cioppino, Eat at home

Cioppino

Much easier then you thought….

Olive oil

1 large Fennel bulb, thinly sliced

1 onion chipped

4-5 cloves of garlic, finely chopped

1 teaspoon red chili flakes, more if you like

1 small can of tomato paste

1 28 oz. Can of finely chopped tomatoes and the juice

2 cups dry white wine

5 cups fish stocks/ vegetable or chicken, or a combo (make sure it is stock not broth)

1 bay leaf

2 lbs. Clam, mussels, rinsed and scrubbed

2 lbs. Shrimp, peeled and deveined

1 to 11/2 lbs. Firm white fish, cut into bite size chunks

You can use more or less depending on what you like.

Salt after soup has cooked for 30 minutes.

Pepper to tasted

Heat oil in very large pot add the fennel onion, 1 teaspoon of salt, sauté until the onion are translucent, about 7 minutes. Add the garlic and red peeper flakes and sauté for 2 minutes. Stir in the tomato paste, and then add tomatoes, wine, stock and bay leaf. Cover and bring to simmer, cook over medium-low heat for about 30 minutes.

Add clams and mussels, cover unit the clams and mussels begin to open, add shrimp and fish. Simmer gently until the fish and shrimp are just cooked through and the clams are completely open, stirring gently. Discard any clams and mussels that do not open. Season chioppino with salt and pepper.

Sever in big bowls with good Italian bread

Enjoy

Karrie Jovon Maniaci-Hebert

White Bean and Tuna and Spinach Salad

White Bean and Tuna Salad

1 cup chopped red onion

The zest and juice of 1 lemon

2 can of tuna, white is best

2 cans white beans rinsed and drained

2 tablespoons Tarragon

1 finely chopped jalapeno or red chili flakes (to your degree of hotness)

Salt and pepper to taste

Enough fresh spinach to make a great salad

Cherry tomatoes

1. Sprinkle some lemon juice over the chopped onions. This will take some of the oniony edge off the onions.

2. Drain tuna, break apart slightly into large bowl, drain and rinse beans and gentle mix with tuna. Add onions tarragon, jalapeno or red chili flakes, rest of juice and lemon zest, salt and pepper. Drizzle olive oil on top and mix gentle.

3. Chill for 1 hour or longer. Plate spinach and tomatoes, put white beans and tuna on top and drizzle with your favorite vinaigrette or Italian dressing.

This is a great salad to take on a picnic or to a potluck, just put together right before serving. Makes a great summer salad for those Hot St. Louis Summers!!

Enjoy

Karrie Jovon Maniaci- Hebert