General kitchen advice

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.

Oven Tips : Close the oven door gently - slamming forces out the hot air.

Mesquite-Smoked Salmon Fajitas

	Category	Mexican Recipes
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Ingredients And Procedures

1 ts Coarse (kosher) salt

1/2 ts Coarse pepper

1/2 ts Sugar

1/4 ts Ground cumin

4 Salmon fillets; skinned

-4 to 5 ounces each -----------------------------------SALSA----------------------------------- 1 Lime

1 Mango

1 c Diced cantaloupe

2 Scallions; finely chopped

1 tb Chopped cilantro

1/8 ts Pepper

pn Salt 1 ts Rice-wine vinegar

-----------------------------OTHER INGREDIENTS----------------------------- 2 tb Vegetable oil

1 Spanish onion; halved

-sliced (about 3 cups) 1 lg Poblano chile; seeded,

-julienned 8 Flour tortillas; warmed

------------------------NUTRITIONAL INFORMATION/SERV------------------------ 555 x Calories

30 x G protein

70 x G carbohydrate

20 x G fat

62 x Mg cholesterol

917 x Mg sodium

1. In glass bowl, mix seasonings. Add salmon; coat. Cover; refrigerate

one to three hours. 2. Meanwhile, make salsa: Into bowl, grate lime zest. Cut away white

pith; over bowl, section lime. Halve sections. Pit, peel and chop mango; add to lime with remaining ingredients; toss. Cover. 3. In skillet, heat oil over medium-high heat. Add onion and chile; over

medium heat, suate' 20 minutes, until soft. 3. Grease wire cake rack. Turn on stove vent. Line both bottom and domed

lid of cast-iron skillet with heavy-duty foil; leave 2 inch overhangs. Cut 3 inch hole in center of foil in skillet bottom. Heat skillet, covered, 5

minutes over high heat. Place mesquite chunks on bare spot in skillet. Place rack on skillet. Heat 3 minutes, covered, until skillet fills with smoke. 5. Place salmon or rack; cover with lid. With pot holders, crimp

overhanging foil to form a tight seal. Over medium-high heat, smoke salmon 12 minutes or just until cooked. Carefully unswrp. Place on platter;

break into chunks. Serve in tortillas with onion mixture and salsa. From: McCall's July 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: Computer Specialties BBS Date: 07-27-93 (09:50) Number: 58535 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING

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<h1>Mesquite-Smoked Salmon Fajitas</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>1 ts Coarse (kosher) salt 1/2 ts Coarse pepper 1/2 ts Sugar 1/4 ts Ground cumin 4 Salmon fillets; skinned -4 to 5 ounces each -----------------------------------SALSA----------------------------------- 1 Lime 1 Mango 1 c Diced cantaloupe 2 Scallions; finely chopped 1 tb Chopped cilantro 1/8 ts Pepper pn Salt 1 ts Rice-wine vinegar -----------------------------OTHER INGREDIENTS----------------------------- 2 tb Vegetable oil 1 Spanish onion; halved -sliced (about 3 cups) 1 lg Poblano chile; seeded, -julienned 8 Flour tortillas; warmed ------------------------NUTRITIONAL INFORMATION/SERV------------------------ 555 x Calories 30 x G protein 70 x G carbohydrate 20 x G fat 62 x Mg cholesterol 917 x Mg sodium 1. In glass bowl, mix seasonings. Add salmon; coat. Cover; refrigerate one to three hours. 2. Meanwhile, make salsa: Into bowl, grate lime zest. Cut away white pith; over bowl, section lime. Halve sections. Pit, peel and chop mango; add to lime with remaining ingredients; toss. Cover. 3. In skillet, heat oil over medium-high heat. Add onion and chile; over medium heat, suate' 20 minutes, until soft. 3. Grease wire cake rack. Turn on stove vent. Line both bottom and domed lid of cast-iron skillet with heavy-duty foil; leave 2 inch overhangs. Cut 3 inch hole in center of foil in skillet bottom. Heat skillet, covered, 5 minutes over high heat. Place mesquite chunks on bare spot in skillet. Place rack on skillet. Heat 3 minutes, covered, until skillet fills with smoke. 5. Place salmon or rack; cover with lid. With pot holders, crimp overhanging foil to form a tight seal. Over medium-high heat, smoke salmon 12 minutes or just until cooked. Carefully unswrp. Place on platter; break into chunks. Serve in tortillas with onion mixture and salsa. From: McCall's July 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: Computer Specialties BBS Date: 07-27-93 (09:50) Number: 58535 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING </TD></TR></TBODY></TABLE> 
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