Recipes Included On This Page Santa Fe Inspired Salad with Fresh Salmon Tidbits (Gail Hall) Stuffed Lychees Sweet Potato Hash with Black Forest Ham Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Santa Fe Inspired Salad with Fresh Salmon Tidbits (Gail Hall) Recipe By : Gail Hall Serving Size : 2 Preparation Time :0:00 Categories : Volume 13-10 Oct 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups mixed greens, washed and dried 1/2 cup finely diced red onion 6 thin slices seedless oranges, skin removed 1/2 cup spiced pecans (see recipe below) 1/2 pound fresh salmon fillet or steaks, bones removed (see recipe below) Orange Sherry Vinaigrette (see recipe below) Spice mixture for Spiced Pecans and Salmon Rub: 1 teaspoon Coarse Salt 1 pinch Cayenne Pepper 1 pinch Cinnamon 1 pinch Grated Nutmeg 1/2 teaspoon Brown Sugar 1/4 teaspoon Chili Powder Combine ingredients. Save half the mixture for spiced pecans and half for salmon rub. Spiced Pecans: 1/2 cup pecan halves 1/2 Spice Mixture 1 to 2 teaspoons liquid honey Preheat oven to 350 F. Spread the nuts on a cookie sheet and place in oven for 3 to 4 minutes. Remove from oven, place nuts in a bowl, drizzle with honey and toss. Sprinkle with the spice mixture and toss again. Spread the nuts out again in a layer on a cookie sheet and return to the oven for 2 to 3 minutes. Remove from the oven and let cool. Salmon Tidbits: 1/2 Spice Mixture 1/4 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon freshly ground black pepper 1/2 to 1 tablespoon olive oil Add paprika, garlic powder and black pepper to half of the spice mixture that is saved for the salmon rub. Spread on both sides of salmon and cut salmon into 6 to 8 x 1-inch tidbits. Heat a frying pan on medium high heat, add olive oil and heat oil. Saute tidbits for one to two minutes on each side until cooked through. Orange Sherry Vinaigrette: 1/4 cup orange juice concentrate 2 tablespoons sherry vinegar 1/4 cup olive or canola oil Sea salt and freshly ground pepper -- to taste Place the orange juice and sherry vinegar in a small bowl. Whisk in the oil and season with salt and pepper to taste. Salad Assembly Mix greens and diced red onion and toss with orange sherry vinaigrette. Divide onto two dinner plates. Top with orange slices, spiced pecans and salmon tidbits. Yield: 2 entrees. Gail's comments: "This week, I'm featuring another outstanding salad that I discovered while leading my first culinary tour in 1997. The destination was Santa Fe, New Mexico to get a first hand understanding of the cuisine of the southwest. At the Santa Fe cooking school we prepared this Santa Fe Salad. I've added a touch of spring by using red spring salmon to round out the salad as an entree. Feel free to serve the salad as appetizer without the salmon or as an entree with this additional protein. With a slice or two of whole grain bread, you've got a great meal." This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a culinarian and food activist. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 29 October 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Stuffed Lychees Recipe By : A Hundred Years of Island Cooking Serving Size : 48 Preparation Time :0:00 Categories : Volume 13-10 Oct 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans lychees [20-ounce cans] 8 ounces cream cheese -- softened 1 tablespoon sherry 3 tablespoons macadamia nut bits 2 teaspoons chopped crystallized ginger Drain the lychees. In the small bowl of an electric mixer beat the cream cheese with the sherry until the mixture is smooth. Stir in the nuts and ginger. Stuff the lychees with the mixture. Makes about 48. From A Hundred Years of Island Cooking, a collection of recipes from Hawaiian Electric Company. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 22 October 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 17 Calories; 2g Fat (88.0% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 5mg Cholesterol; 14mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fat. Back to Recipe List * Exported from MasterCook * Sweet Potato Hash with Black Forest Ham Recipe By : EatingWell Magazine Serving Size : 4 Preparation Time :0:25 Categories : Volume 13-10 Oct 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon extra-virgin olive oil 1 small onion, thinly sliced 1 pound sweet potatoes (about 2 medium), peeled and coarsely grated 1/4 teaspoon salt 1/3 cup finely diced Black Forest ham (2 ounces) 1 teaspoon chopped fresh thyme Flavorful Black Forest ham subtly enriches the hash without taking over. Serve this alongside chicken or duck, or set a poached egg on top for a light meal on its own. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until softened and lightly browned, 3 to 4 minutes. Reduce heat to medium and add sweet potatoes and salt. Cook, stirring often, until the potatoes are tender, 4 to 5 minutes. Stir in ham and thyme; cook, stirring, until the ham is heated through, about 1 minute more. 4 servings, about 1/2 cup each Recipe by EatingWell Magazine. Contributed to the FareShare Gazette by Art; 1 October 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 30 Calories; 3g Fat (99.2% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 133mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Fat.

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