The 60-Second Food Schmooze

A grilled cheese fondue sandwich will stagger you with delight! Here’s how you do it: Brush both sides of baguette slices with butter, toast them in a 400-degree oven, no broiler, until lightly browned. Rub each slice with a garlic clove, then lightly sprinkle each garlic side with drops of dry white wine. Add thin slices of Swiss cheese and cook open-faced for five more minutes in the oven until the cheese bubbles. Sensational!

Photo: Pixabay.com

It’s time for easy soy, ginger, garlic marinated salmon. In a plastic sealable bag, toss in a 1/4 cup of olive oil, a couple of tablespoons of soy sauce, a few slices of fresh ginger, a chopped garlic clove, and, why not, a couple of chopped scallions. Put four salmon fillets in the bag and let it sit in the fridge for just a half hour. Take the salmon out of the bag and let it come to room temperature for five minutes. Now cook them in a skillet, about 3 or 4 minutes per side. One of the best and easiest salmon recipes I make.

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It’s time for easy soy, ginger, garlic marinated salmon. In a plastic sealable bag, toss in a 1/4 cup of olive oil, a couple of tablespoons of soy sauce, a few slices of fresh ginger, a chopped garlic clove, and, why not, a couple of chopped scallions. Put four salmon fillets in the bag and let it sit in the fridge for just a half hour. Take the salmon out of the bag and let it come to room temperature for five minutes. Now cook them in a skillet, about 3 or 4 minutes per side. One of the best and easiest salmon recipes I make.

Give me something I can whip together fast that tastes great, and I’m a happy camper. Try my 4-Ingredient Avocado Dip. Fry up a couple of strips of bacon until crisp; set them aside. In the bacon grease, toss in 3 or 4 chopped scallions and a little salt. When they’re brown on the edges, put them in a bowl with a whole chopped avocado and 3/4 cup of plain yogurt. Mash and stir it up with a spoon, keeping it a little chunky. Chop the bacon and sprinkle it on top. This dip is great with tortilla chips or veggies. It’s even good on top of salmon.

Photo: Pixabay.com

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Give me something I can whip together fast that tastes great, and I’m a happy camper. Try my 4-Ingredient Avocado Dip. Fry up a couple of strips of bacon until crisp; set them aside. In the bacon grease, toss in 3 or 4 chopped scallions and a little salt. When they’re brown on the edges, put them in a bowl with a whole chopped avocado and 3/4 cup of plain yogurt. Mash and stir it up with a spoon, keeping it a little chunky. Chop the bacon and sprinkle it on top. This dip is great with tortilla chips or veggies. It’s even good on top of salmon.

Photo: Pixabay.com

You know that trick of sprinkling water on a stale baguette to revive it? Forget it. I have something even better. Use a day old baguette to make Sea Salt Olive Oil Toast. Slice the baguette, brush the slices on both sides with olive oil, a light sprinkle of sea salt, and fry both sides in a dry skillet until golden. Great with salad, soup, eggs, steak, or as a midnight snack. This simple toast is great with anything.

Photo: Pixabay.com

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You know that trick of sprinkling water on a stale baguette to revive it? Forget it. I have something even better. Use a day old baguette to make Sea Salt Olive Oil Toast. Slice the baguette, brush the slices on both sides with olive oil, a light sprinkle of sea salt, and fry both sides in a dry skillet until golden. Great with salad, soup, eggs, steak, or as a midnight snack. This simple toast is great with anything.

Photo: Pixabay.com

Spring’s here, time to fry up a Rhode Island Johnnycake, a wildly delicious cornmeal pancake. Here’s how you do it: Heat up a cast iron skillet. In a bowl, mix together a cup of white cornmeal, a teaspoon of sugar, a little salt, and slowly add a cup of boiling water, stirring, until it’s like batter. Put a slick of bacon grease in the hot pan, drop in the batter with a tablespoon and fry on both sides until golden and crispy. It’s gluten-free, and a Rhode Island tradition.

Photo: Wally Gobetz/Flickr, creative commons

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Spring’s here, time to fry up a Rhode Island Johnnycake, a wildly delicious cornmeal pancake. Here’s how you do it: Heat up a cast iron skillet. In a bowl, mix together a cup of white cornmeal, a teaspoon of sugar, a little salt, and slowly add a cup of boiling water, stirring, until it’s like batter. Put a slick of bacon grease in the hot pan, drop in the batter with a tablespoon and fry on both sides until golden and crispy. It’s gluten-free, and a Rhode Island tradition.

Photo: Wally Gobetz/Flickr, creative commons

In my wildest dreams I’d like to make this once a week: my favorite weeknight pasta. It’s so easy and good. While you boil water for pasta, in a bowl, mix together the juice of a couple of lemons, some lemon zest, a couple of glugs of olive oil, and pour it over the hot pasta. Top it with lots of freshly grated Parmigiano-Reggiano. Mix it to incorporate. Sometimes I toss in a little bit of crushed red pepper flakes for some heat. Try it tonight. I bet it’ll become one of your favorites, too.

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