Citrus Soy Salmon

Karen Fritzjunker

  • 4 (3-4 oz). fresh or frozen salmon pieces
  • 1/2 tt. lemon pepper or fresh ground pepper
  • 2 small oranges thinly sliced
  • soy sauce

Place salmon on foil lined pan. Sprinkle with pepper and drizzle with soy sauce. Arrange orange slices on top and bake at 450 degrees for 8-12 minutes. Easy and good. Even all the boys like it.

Pizza on the Barbecue

Ryan & Amanda Harvey

Some friends introduced us to the idea that you could make homemade pizza on the barbecue.  We tried it, and it’s great!  It’s actually a pretty easy meal once you get the hang of it.  Don’t expect your pizzas to be round the first few times, but that’s ok.

1.  Call your local pizza restaurant and ask if they will sell you a ball of pizza dough.  Ours sells them for $3.

2.  Cover a cutting board with flour and roll out the dough until it resembles a circle.  Ours always end up as ovals, but that’s ok, because an elongated circle fits better on the grill anyway.  The shape isn’t important, but just try to get the same general surface area of a pizza.

3.  Make the sauce.  Use our recipe for pizza sauce (for excellent sauce, if you have time) or just use sauce from a can if you’re in a hurry.

4. Turn your grill up at hot as it will go. Brush some olive oil on the top side of your dough. When the grill is hot, you need to very carefully transfer the dough from your cutting board to the grill, while you flip it over (so the oiled side is down).  This requires some acrobatics. Close the grill lid and let it cook for about 2-3 minutes.  Until the dough has firmed up but hasn’t yet changed color.  Take the crust out of the grill, but leave the grill turned on.

5.  Bring your crust back inside.  Coat the top side (the side without grill marks) with oil this time.  Flip it over so the oily side is down.

6.  Spread your sauce on the crust, then cover with your toppings.  We like:

  • Fresh mozzarella, the kind that comes in balls, in water.  Cut them into discs and arrange them on the pizza, not covering it entirely.
  • Fresh basil
  • Sopressata
  • Artichoke Hearts
  • Calabria chilis

7.  Take your pizza back to the grill and cook it for another 3 minutes or so.  Monitor it closely so it doesn’t burn.  When it looks like a pizza, then remove and eat.

Flank Steak

Ryan Harvey

This is my very favorite meal, and it is so easy to make.

Ingredients:

  • One Flank Steak
  • 2 tbsp vegetable oil
  • soy sauce, enough to cover one side of the steak
  • sesame seeds
  • chopped garlic
  • fresh ginger

Throw everything into a big ziplock bag and squeeze the air out.  Massage the steak lovingly, then throw it into the fridge for 24 hours.  Turn on the grill at very high heat, and put the steak on.  After it’s on the grill, grind some black pepper on top.  You want to grill at a high temperature to sear the outside and trap the juices inside.  Probably 6-7 minutes per side.  Yum.

Jamaican Jerk Chicken

Ryan Harvey

This was the first recipe I learned and and has become my standby meal when I need to show someone that I know how to cook.  It’s easy to make and guarantees to impress.  This recipe serves four.  It’s hard to mess up so feel free to approximate the ingredient amounts to suit your taste.

5753806338_1f320c7113You need:

For the chicken:

  • 4 Chicken breasts, without skin
  • Jerk seasoning
  • 2 limes
  • olive oil

For the Salsa:

  • One bottle of chutney (10-12 ounces)
  • 1 banana
  • 1 mango

Garnish with fresh cilantro.

Coat the chicken breasts with olive oil, and then a generous amount of Jerk seasoning (which is dry).  Finally, squeeze some limes onto the chicken breasts and rub the mixture into them well.  You want them pretty heavily coated with your Jerk / olive oil / lime mixture.  Let the chicken sit for a half hour or so to allow the marinade to soak into the chicken breasts.

While the chicken is marinating, make your salsa.  Dice the banana and the mango (take the skin off both, and the pit out of the mango).  Throw it all into a bowl and stir the chutney in.  Maybe throw a little bit of chopped cilantro in as well if you like it.  That is your salsa.

Your work is almost done.  Grill the chicken (or bake it, whatever).  If there is leftover chicken marinade, pour it on top of the chicken while you cook it.  When it’s done, throw some of the salsa on top of the chicken.  Garnish with cilantro.  Done!

Woodchuck's Tuna Linguine

Sweeney (originally from Karen)

Every year I go on a quasi-fishing trip (I paint and read while they fish) with a group of fun guys called The Royal of Order of Woodchucks. Each guy takes a turn preparing dinner one evening of the week. On my first trip, Peg wrote out these detailed cooking instructions for me so I wouldn’t mess up; they are pretty funny. I did succeed in making this dish and now the Woodchucks want me to make it again every year.

1.  Find a big pot, and check for roach residue. Boil 4-6 quarts of pure, mountain water in the big pot. If you don’t know how to boil water, stop now. Call the pizza delivery people.

  • Add 1 teaspoons salt for 4 people, or 2 teaspoons salt for 8 people.
  • When the water boils, add 12 oz. linguini for 4, or 24 oz. for 8 hungry men.

2. Cook the pasta according to package directions. Usually 7-10 minutes. Try not to drink beer during this time or you will become distracted. If you let pasta boil too long, it will get limp as an octogenarian without Viagra.

3. While the pasta is cooking, warm the olive oil (also known in some culinary circles as “cooking medium”) in a large skillet, and add the garlic, which you have finely diced. Cook the finely diced garlic in the oil for 1 minute on medium heat. Don’t let it burn or you’ll look like an incompetent ass.

  • ¼ cup olive oil for 4 people, or ½ cup olive oil for 8 people
  • 4 cloves garlic for 4 people, or 8-10 cloves garlic for 8

4. Now that you’ve practiced cooking something for a minute, you can add the following ingredients. You’re going to cook them for…another minute. After one minute, turn off the heat, cover the skillet and FOCUS on the pasta.

  • 1/16* teaspoon red pepper flakes for 4; 1/8 teaspoon* red pepper flakes for 8
  • ½ cup cheap white wine
  • 1 cup cheap white wine
  • ½ cup chicken broth
  • 1 cup chicken broth
  • 2 Tablespoons (big spoon, big guy) capers, or 4 Tablespoons (big spoon, big guy) capers
  • ½ jar sun-dried tomatoes, drained
  • 1 8 oz. jar sun-dried tomatoes, drained

*1/16 teaspoon or even 1/8 teaspoon is a very tiny, almost miniscule amount. Think of it as the number of people who belong to both the NAACP and MENSA.

5. When you can throw a piece of pasta against the wall and it sticks, it is done. When it’s done, drain it in a Chief Kolander (former San Diego Chief of Police) . Then add the drained pasta and tuna to the rest of the ingredients in the skillet. Cook until the liquidy stuff burns off (food snobs call this “reducing the sauce”). Put a hunk of this on a plate for each Woodchuck and top with sliced green olives and freshly grated Parmesan cheese (not the grated Kraft shit in a can that is mostly chemicals). Enjoy, and thank God for a wife who does most of the cooking.

  • 2, 6 oz. cans chunk tuna for 4 people, or 4, 6 oz. cans chunk tuna for 8
  • Some sliced green olives
  • Some sliced green olives
  • Freshly grated Parmesan cheese

Serve with a Caesar salad and garlic bread paired with a nice bottle of Chardonnay. Serves 4 “normal” people or 8 hungry Woodchucks

Taco Soup

Rosemary Fritzjunker

  • 2 lbs. ground beef (browned and drained)
  • 2 15 oz. cans diced tomatoes
  • 1 15 oz. Rotell tomatoes (I use original
  • 2 14 oz. cans tomato sauce
  • 3 cans whole corn and juice
  • 2 cans red kidney beans and juice
  • 2 cans beef broth
  • 2 pkg. taco mix (Ortega or other)

Put all above in very large soup pot and cook 1 hour or as long as you want.

Serves 10-12 people but wonderful left-over. Great for family dinners. Add more cans to expand.

Must be served with corn chips, guacamole, sour cream and grated cheddar cheese for toppings.

* For a luncheon I serve it with bread sticks and grapes with a dessert and they love it.
* For Christmas I gave my kids a soup basket with all the ingredients one year.

Apricot Glazed Chicken

Rosemary Fritzjunker

  • 1 cup Russian salad dressing
  • ¼ cup vegetable oil
  • 1 cup apricot preserves
  • 1 pkg. dry onion soup
  • 3 T. lemon juice
  • 1 tsp. salt

Mix all together.

Arrange 8-10 chicken breasts in a shallow baking pan and marinate for a few hours or overnight. Bake 1 hour at 350 degrees.  Turn chicken and baste twice. Serve and enjoy.

*You will need extra copies of this recipe for guests.

Grilled Lollipop Lamb Chops and Grilled Shrimp

Alix Mayer, Dan Druker, and Karen Druker

These are great for a light dinner with a salad, or make LOVELY appetizers.

  • 10 Small, thin lamb chops
  • 3/4 pound large raw(20 to #) fresh or thawed shrimp, tail on, which have been marinated in ½ C. melted butter with 2 gloves thinly sliced garlic
  • Wooden skewers that have been soaked for 3 hours or more in water

Make a RUB of a mixture of:
1/2 t. of all the spices that start with “c”: cumin, cardamom, cinnamon, and curry. Add just a sprinkle of salt and a dash of the last c: cayenne pepper. Cook 3 minutes on each side. I put this in a plastic bag, throw the chops in, and shake.

Melt butter and add garlic. Skewer the shrimp on wooden skewers.  Brush the shrimp with marinade before grilling two minutes on each side.  Add some great bread and this serves four with a salad.