Brian's Menu...

Brian's Menu...

Tuesday, August 18, 2015

Chipotle Coleslaw

You will need:
  • 1/4 Mayo
  • 1 tablespoon sugar (not necessary)
  • 3 tablespoons Sour Cream
  • 1 teaspoon lime zest
  • 2 tablespoons lime juice
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt 
  • 1/2 teaspoon pepper
  • 1 (16oz) package coleslaw mix
  • 1/2 cup minced fresh cilantro
  • 2 tablespoons adobo sauce from canned chipotle. 
Directions:

In small mixing bowl, combine all ingredients except for the coleslaw mix. Amount of adobo sauce can be added/subtracted depending on your liking.
Dump coleslaw mix into large mixing bowl and add the mixture. Combine all ingredients, mixing thoroughly. refrigerate util ready to use. 


Great on burgers too!!


Summer Salad

You will need:
  • 1 head of Romaine Lettuce
  • Red, yellow and orange sweet peppers
  • Red onion
  • Cheddar Cheese
  • Avocado
  • Dressing of your choice
Directions:

- Chop lettuce, onion and peppers, cube cheddar cheese and avocado 
- Lightly dress within minutes of serving.


Sub Sandwich

You will need:
  • Ham cold cuts
  • Turkey cold cuts
  • Pepper
  • Mayo
  • Mustard
  • Lettuce
  • Onion
  • Tomato
  • Avocado
  • Loaf of French bread/Sourdough/any bread you like
Directions:

- Slice loaf in half, and put mayo on both sides of the loaf. Add pepper to one side of loaf.
- Assemble all other ingredients. 


Fresh Pico De Gallo

You will need:
  • 2 cups whole cherub tomatoes 
  • 1 large jalapeno
  • Small handful of cilantro
  • Small white onion
  • Sea salt
Directions:

- Dice or pulse tomatoes about 2-3 times for only 1 second in a food processor or ninja bullet. Transfer to a mixing bowl.
- Dice white onion and add to tomatoes. Amount of onion is up to you.
- Slice Jalapeno into 4 pieces (horizontally, not long ways) Throw into food processor and pulse until they are in small pieces. Add desired amount to tomato and onion.
- Finely chop cilantro and add desired amount to tomato, onion and jalapeno.
- Add a teaspoon of sea salt and mix all ingredients thoroughly.


Monday, August 17, 2015

Salmon fillet over Brown rice with fresh Pico de gallo, grilled red bell pepper and sriracha creme sauce, and avocado

You will need:
  • 1 1/2 Brown or white rice
  • 2 Salmon Fillet
  • Taco seasoning
  • 1 Large red bell pepper
  • 4 tablespoons vegetable oil
  • 1 cup cherub tomatoes
  • Cilantro
  • Jalapeno
  • White onion
  • 1/2 cup sour cream
  • Sriracha 
  • 1 whole avocado
Directions:

- Prepare rice in rice cooker or on stove top
- Prepare pico de gallo. See my Pico recipe if needed!!
- Add desired amount of sriracha sauce to 1/2 cup sour cream, mix well and place in fridge for later.
- Slice avocado, or mash to use as garnish. You can even add some onion cilantro, and salt to the mash for more of a guacamole if desired!
- Cover salmon in taco seasoning on one side and poach in a shallow pan with water (enough to cover half the fillets) about 5 minutes or until most of the water is evaporated. Flip and cook on other side another 5 minutes. Salmon will start to brown when the water fully evaporates. watch it to make sure it doesn't burn. Flip it a few times if it still needs some cooking time to make sure the fillet doesn't burn on one side. you can always add small amounts of water back into the pan until salmon is fully cooked.
- Slice the Bell pepper into 1/4 inch slices and grill in a pan with vegi oil on medium heat until tender and slightly blackened. 
Tip: I usually cook them with the lid on the pan for the first 5-7 minutes to get a steam on them, then remove the lid and continue cooking another 3-5 minutes.
- Plate rice on bottom, then Salmon. Add Bell pepper, and sriracha creme sauce. Garnish with pico and avocado/guacamole. Serve with warm tortillas or Chips, or just by itself!