ah, so he's willing to try things... I'd suggest getting a nice fish for grilling! Orange Roughy is wonderful if you can get it and are willing. Tuna, halibut, swordfish, and haddock also come to mind. Use either blackening seasoning or marinate a few minutes in olive oil, lemon juice or vinegar, and some herbs. Make him boiled shrimp w/ cocktail sauce if he's never had that! Clam chowder also comes to mind, and around here New England style is definitely preferred. If he likes cream sauces, try a mixed fish/seafood newburg. I'd also suggest a shrimp scampi and serve w/ rice pilaf. Something I used to make LONG ago, if I remember correctly, was: sautee lots of minced celery and minced carrots in butter. Pile the sauteed mix on top of flounder/sole pieces that are laid individually on a sheet of waxed paper. Top each with lemon slices, and fold up the waxed paper around each piece to make a nice little packet. I'd then bake in the oven -- cannot remember the temp, but probably 425F -- until the waxed paper would begin to brown. I recall them being perfectly cooked at that point. Sorry, but it's been SO LONG since I've made these I cannot remember exactly. I think it's time I tried them again. :O)

I make tartar sauce similar to Country Sunshine's, but I put chopped stuffed green olives in mine. Here is my recipe for Shrimp Gumbo. I don't measure anything, but this is the basics. 2 ribs celery 1 bell pepper 1 onion Chop and set aside. In heavy skillet or stock pot, make roux of approximately equal parts flour and oil. Bacon grease is actually best...so if you have that...use that. I'd say about 1/3 cup each or a little more. Stir without stopping over medium heat until roux is very brown, but do not burn. Don't stop stirring either. Add chopped celery, onion and bell pepper. Stir it in and turn off the heat. Transfer if using a skillet to pot or if using a stock pot, add 3 to 4 cans chicken broth. Stir until the roux is dissolved, and on low heat, add a small can of tomato sauce. You can add more or chopped tomatoes. I don't like tomato pieces in mine....so I go with the sauce. I just want it to color the gumbo. The gumbo will not have a pretty color at this stage, but will as you finish it. Bring to a boil and when the celery, onion, bell peppers are cooked done, add a bag of frozen, chopped okra. When the okra is done, add shrimp. I use a lot of shrimp...and if I have crabmeat, I put that in too. You can put in any kind of seafood. Some people put in sausage, but I don't because it over powers the flavor of the gumbo. When I don't have seafood, I use chicken. Season to taste. I use Tony Chachere's creole seasoning and thyme. Tony's is flavored salt, and I use it like salt when cooking. Do not over cook the shrimp. As soon as it turns pink, or the liquid starts to boil, turn it off. Sprinkle a liberal amount of gumbo file and stir in well. That will also change the color a little bit. Stir it well so it doesn't kind of make strings in the liquid. A handful of minced green onions is good to add now too...or parsley. Serve over hot, cooked rice. (When you make the rice, put a big lump of butter in it to give it richer flavor.) My husband shrimped for 45 years...we still have couple of shrimp boats. I have cooked hundreds of pots of gumbo and this is recipe that I have worked on over the years. You could make stock from the shrimp shells, but I have found that chicken broth gives it more flavor. It doesn't taste like chicken...so no worry there. A lot of people don't like okra because they think it is slimy. Frozen okra has been blanched...so it isn't slimy. You can use fresh okra too, and it won't be slimy but I doubt any one who doesn't eat okra would believe me...so I say use frozen.

I learned my risotto skills via Marcella Hazan. This article very clearly explains her excellence in teaching. "...If you finish adding your hot stock and the rice still needs more liquid to become tender, add hot water. This may happen because of the age of the rice, making it a bit dried out and thus needing a touch more liquid. But resist adding more stock as this can change the flavor. Since I can't be sure how much total liquid I will need, I often keep two saucepans ready, one with all my hot stock and another with standby of simmering water." and... "...Here is the most important lesson I learned from Ms. Hazan: Use a high heat and don't be afraid. Add a cup of hot stock and keep stirring until you think the rice is just about to scorch and only then do you add more hot liquid. As you continue to stir, you'll start to see the bare bottom of the pan. This is when you add more liquid and not before. She explained that the high heat helps in the absorption and you get a more tender, flavorful risotto. Whenever I make risotto, as I stir, I remember her standing next to me, and saying, "not yet, not yet, keep stirring, no basta, not yet. Okay, now. Basta." Here is a link that might be useful: making risotto

Heavens, I didn't realize that I had so many favourites! Here they are: In Spain, gambas al ajillo is a favorite tapa, served sizzling hot in shallow earthenware casseroles called cazuelas. Good crusty bread is a must for dunking in the sauce. 3/4 pound small shrimp in their shells Salt Paprika, preferably Spanish 4 tablespoons olive oil 4 garlic cloves, sliced 1 small dried red chili pepper, seeds removed and cut in half, or 1/4 teaspoon crushed red pepper flakes 1 tablespoon lemon juice 1 tablespoon dry white wine (vermouth is fine) 2 tablespoons minced parsley Shell the shrimp. (It's not necessary to devein them.) Sprinkle with salt and paprika. Heat the oil, garlic and chili peppers or pepper flakes in a medium skillet. When the garlic is just beginning to brown, add the shrimp and cook, stirring, about 1 minute, or until just done and firm to the touch. Stir in the lemon juice, wine and parsley. Serve immediately, preferably in a small casserole. It should be brought to the table still sizzling. Makes 4 appetizer or tapa servings. -- "Tapas and More Great Dishes of Spain" by Janet Mendel ****************************** Prep time: 20 minutes Cooking time: 15 minutes Makes: 8 servings Ingredients for Salmon: 2 1/2 lbs salmon fillets, cut into 16, 1 inch wide fingers 3 TBSP extra virgin olive oil juice and zest of one lemon 1 garlic clove, finely chopped 1 TBSP chopped fresh dill salt and white pepper to taste lemon slices for garnish 2 to 3 cups baby salad greens Ingredients for Tzatziki Sauce: 1/2 cup yoghurt 1/4 cup sour cream 2 garlic cloves, chopped 1/2 English cucumber, coarsely grated and squeezed of its moisture 1 TBSP fresh dill chopped salt, fresh cracked black pepper and lemon juice to taste Preparation: Salmon can be cooked the night before and served cold the next day. 1. Preheat oven to 400F. Place salmon on a parchment-lined baking sheet. Combine olive oil, lemon juice and zest, garlic and dill in a bowl and brush it over the salmon. 2. Cover salmon with foil and bake for 15 minutes, or until just cooked through. Uncover and cool to room temperature. 3. Cover with plastic wrap, leaving the fish in the pan and put it in the fridge. 4. Combine the tzatziki ingredients in a bowl and store in the fridge until needed. 5. Make a bed of the salad greens on a serving platter, arrange the salmon on top, garnish with lemon slices and serve the tzatziki alongside. Source: Eric Akis Victoria Times Colonist **************************** Serves 4 - 6 1/2 cup (4 fl. oz) (120 ml) Scotch whisky 1/2 cup (4 fl. oz) (120 ml) freshly squeezed orange juice 4 TBSP soy sauce 5 - 6 TBSP olive oil 1 TBSP freshly ground black pepper 2 cloves garlic, crushed 2 1/4 lbs (1 kg) salmon fillet, skin on 1. Whisk together the orange juice, whisky, soy sauce, olive oil, pepper and garlic and put into a baking dish measuring 9 x 13 inches, (23 x 32 cm). skin side up. Cover with plastic film and put in fridge for 6 - 8 hours. 2. Preheat a grill or barbecue. Remove the salmon from the marinade and place skin side down on the rack. Cook over a medium high heat for 10 - 13 minutes (if using a barbecue, cover with the lid) or until salmon just flakes with a fork. Be careful not to overcook. Source: Adapted from: Rick Gallops GI Diet Green-Light Cookbook My comments: this was such an easy recipe . I baked it on a tray in my little countertop oven. The salmon marinated for 24 hours in the fridge due to a change of plans and the marinade was so tasty that after the salmon was removed I put the rest of it in a small saucepan, quickly boiled it up for a minute and we spooned it over the fish at the table. Source: Rick Gallop's GI Diet Green-Light Cookbook ************************ This is a favourite recipe from my daughter in Canada who has made herself popular in her neighbourhood with Preheat oven to 375 degrees F Pastry: Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate. 1 - 1/2 cups flour 1/2 teaspoon salt 1 cup cheddar cheese (grated) 1/2 cup butter 1/2 cup walnuts finely chopped Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven. Meanwhile mix the following ingredients in a bowl: Filling: 3 eggs beat till frothy 3/4 cup sour cream 1 cup mozzarella cheese (grated) 1/2 onion, chopped 1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too. 1/4 cup mayonnaise Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean. The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe. Here's another one I like to make which we enjoy: Mix together to a paste: 1 slice of cooked salmon, 1 med onion minced and browned in pan, 2 cups cold, leftover cooked potato, sliced then mashed, 2 eggs, 1/3 c fine breadcrumbs with parsley, S & P and dried herbs. Formed patties using hands and a soupspoon, then coated them with more fine (like sand) breadcrumbs, fried lightly in a bit of oil about 3 minutes each side. Made 10 salmon cakes. This also works with a small tin of pink flaked salmon instead of fresh. If you are able to buy salt cod you may want to try these Spanish recipes: Bacalao a La Vizcaina - Biscay Style Salt Cod ************************************************************ Ingredients: 2 lbs (1 kg) dry salt cod, soaked 2/3 cup (150 ml) - olive oil 6 cloves garlic, coarsely chopped 12 dried, sweet red peppers (or substitute 1 TBS paprika) 3 1/2 oz (100 grams) - diced bacon 2 onions, chopped 1 TBS chopped parsley 2 tomatoes, peeled and chopped pepper 1) Soak cod for 24 hours, changing the water 4 or 5 times. After the salt cod has soaked, cut it into large pieces and remove any scales and bones. Pat dry. 2) Place the oil and chopped garlic in an earthenware casserole and heat gently. Add the cod and let it stew in the oil until softened, about 20 minutes. Drain off the oil and reserve it. Meanwhile, pour boiling water over the dried peppers and let them soak for an hour. 3) Add a spoonful of the reserved oil to an earthenware casserole or frying pan with the diced bacon. Let it fry for a few minutes, then add the chopped onions and parsley. Let them stew very slowly for 30 minutes without allowing them to brown. 4) Remove stems and seeds from peppers, cut them up and add to the onions with a little of their liquid. Add tomatoes. Season with pepper. Cook another 30 minutes, adding liquid as needed. 5) Put in blender or processor and process until peppers are finely chopped. Rub the sauce through a sieve and pour it over the cod in the first casserole. Add another spoonful of the reserved oil and a little liquid. 6) Cook slowly (or bake) another 30 minutes, adding more liquid if necessary. The sauce should be thick. Serves 6. As a lenten dish, the bacon would be omitted. Source: 'The Best of Spanish Cooking' Janet Mendel Bacalao Encebollado - Cod with Onions ************************************************** Ingredients: 250 grams (8 oz) salt cod 1 green pepper 1 onion chilli pepper (optional) olive oil Desalt the cod in various changes of water for 36 - 48 hours, depending on the thickness of the fish. Remove the skin and bones and cut into pieces. Slice the onion into rings and the pepper in strips and poach gently in oil. When they are done, add the cod and cook on a low heat for 10 minutes. Add a few rings of chilli pepper to taste. Serve the cod and vegetables on slices of bread. Bacalao al Ajo Arriero - Cod with Garlic ************************************************* Ingredients: 499 grams (13 oz) salt cod 1 onion 3 cloves garlic tomato sauce 1 sweet red pepper (pimiento chorizero) Chilli pepper olive oil salt 1) Leave the cod to soak in cold water for 36 - 48 hours, depending on the thickness, to remove the salt, changing the water several times. After this time, remove the skin and bones and chop the fish into small pieces. 2) In a saucepan with water, cook the skin and bones for 5 minutes to prepare a stock. 3) Chop the onion, slice the garlic and sauté gently in a frying pan. Soak the peppers in water, remove the flesh and add to the pan when the onion begins to brown, together with a touch of chilli and 6 TBS of tomato sauce. 4) When it begins to cook, add the cod, fry briefly and add a little stock. Cook on a low heat for 10 minutes. Serve hot. Source: 'Classic Tapas' Rafael de Haro Tuna Paté Turnovers (Empanadas de Atun) -------------------------------------------------------------- 3 different recipes for the pastry: Recipe 1: 4 cups (500 grams) all purpose flour 1 TBS cooking oil 1 TBS baking powder 3/4 cup cold water Method: Put flour in a bowl and make a well in the centre. Put the oil, salt and baking powder in the well, add the water and mix together. Mix with hands until the dough no longer sticks to hands. Then roll out with rolling pin and cut out circles with saucer. Fill each with mixture, fold over to form half moon and close with tines of a fork. Deep fry in abundant oil. Recipe 2: 3 TBS lard 1 small glass (4 oz) olive oil 4 cups (500 grams) all purpose flour Method: Mix the lard, oil and flour to a consistency suitable for pastry. Leave for half an hour, then roll out thinly on a floured board. Cut out saucer-sized circles, place some filling on one side, flip over to the other side to cover, press the edges together and flute with a fork to decorate. Pierce one side with a fork and fry in abundant hot oil and drain on kitchen paper. Source: The Best of Canary Island Cookery Recipe 3: 2 1/4 cups +2 TBS (275 grams)all purpose flour 1/2 cup (100 grams) butter or lard 1/2 teasp salt 6 1/2 TBS (100 ml) water or wine Method: Place the flour in a bowl and add chilled butter or lard, cutting it in with a knife until mixture is crumbly. Add salt and then the liquid. Mix into a ball and knead very briefly on a floured board. Cover with plastic wrap and chill for at least two hours. Roll out the pastry dough and cut into circles about 4 in (10 cms). Place a teaspoon of filling on each pastry round and fold over, closing and crimping the edges with the tines of a fork. Fry the empanadas a few at a time in hot oil until golden or bake in a preheated hot oven. Source: The Best of Spanish Cooking - Janet Mendel FILLINGS: ---------------- Tuna Paté - 4 recipes Recipe 1: 2/3 cup (150 grams) butter 3 hard boiled eggs 11 oz (approx 300 grams) drained tuna in oil 2 small tins anchovies pepper Method: Soften butter and put in blender, adding all the other ingredients. Blend until smooth. Put in container in fridge or spread on pastry rounds to make deep fried turnovers. Recipe 2: 1 tin tuna drained 1 small tin red sweet pimento drained 3 small triangle portions of soft spread cheese (eg Laughing Cow) Method: Blend together and put in fridge or make into tuna paté turnovers. Recipe 3: 2 tins tuna in olive oil, drained 1 small tin anchovies, drained 1 hard cooked egg Method: Chop together and blend until smooth, using a bit of oil from the tins to moisten. Use as paté or in turnovers. Recipe 4: 2 eggs 1 tin of tuna in oil 1/2 red pepper, finely chopped 1/2 onion, minced Method: Boil the eggs 10 minutes until hard cooked. Finely chop together the tuna and hard cooked eggs, the red pepper and the onion. Fill the circles of pastry, fold over and close with tines of a fork. Deep fry until golden. ************************** Grilled Shrimp with Romesco Sauce Romesco is a Catalan pepper sauce which is truly sensational, particularly with grilled fish and shellfish. But it can accompany any grilled meat or poultry or, thinned with a bit of water, serve as a dressing for veggies or salads. Large, unpeeled jumbo shrimp (prawns) 3 ripe medium tomatoes 1 head of garlic 2 tablespoons paprika, preferably Spanish 1 toasted chili pepper, seeds removed or dried pepper flakes to taste 1 dozen almonds, blanched and peeled 2 dozen hazelnuts, skinned 1 slice country style bread, toasted 1 tablespoon parsley 2/3 cup olive oil 1 teaspoon salt 1 tablespoon vinegar Freshly ground pepper Roast the tomatoes and garlic in a hot oven (400 degrees) until the tomatoes' skins split, about 15 minutes. Remove. Skin the tomatoes, cut them in half and remove seeds. Skin all of the garlic cloves. Put the tomatoes, garlic, paprika, chili pepper, pepper flakes, almonds, hazelnuts, bread, parsley and part of the olive oil into a food processor. Process until you have a smooth puree. Beat in the remaining oil, salt, vinegar and pepper. The sauce should be the consistency of thick cream. If too thick, thin with a little water or white wine. The romesco sauce can be made in advance. Bring it to room temperature before servng. Makes enough for 3 to 4 dozen shrimp. Grill the shrimp on a hot griddle which has been brushed with oil and sprinkled with coarse salt. They will need only a minute or two on each side. Serve with the sauce. -- "Tapas and More Great Dishes of Spain" by Janet Mendel ************************* INGREDIENTS: 4 - 6 thick round slices or fillets of perch, hake or other mild, meaty white fish 2 handfuls of spinach or Swiss chard - roughly chopped 1 handful of flatleaf Italian parsley - roughly chopped 3 ripe tomatoes - skinned and cut into large dice 1 ripe tomato sliced 1 handful of spring onion - or 1 leek, finely chopped, including all green parts 2 lbs potatoes - peeled and sliced into rounds 3 fat cloves garlic, sliced 1/3 cup pine nuts 1/3 cup raisins olive oil, salt & pepper flour for dredging Utensils needed: Large shallow earthenware, Pyrex or Corningware ovenproof casserole; large frying pan. METHOD: 1. Preheat oven to 350F. Cut any bones from fish, season both sides with salt and pepper and dredge in flour. 2. Heat about 3 TBS oil in large frypan on stove. When oil is hot, cook fish in pan until nearly done, turning once. Depending on thickness, that should be about 3 or 4 minutes per side. Remove fish and set aside on a plate. 3. Add a bit more oil to pan and when hot put in sliced potatoes to cover bottom of pan. You will probably have to do this 2 or 3 portions at a time. Sauté potatoes and when golden turn each slice over using two forks or spatulas. As potatoes cook, remove them and place in bottom of casserole dish. 4. When all potatoes have been removed from pan, quickly brown the slices of garlic and the pinenuts in the same oil - that takes only a few seconds. Remove them and put on a small plate. 5. Place the three diced tomatoes in pan and lightly fry them for 3 - 4 minutes. Add all the chopped greens and parsley, the garlic, pinenuts and raisins to the tomato in the pan and mix together well, cooking for about 1 minute. 6. Place the pieces of fish on top of the potatoes in the casserole and arranged the one sliced tomato on top. Spoon the green vegetable mixture over all. 7. Cover the casserole with a sheet of tinfoil and place in heated oven for about 15 minutes. Source: translated and adapted from: 'Morter sa_Greixonera' ************************** PAELLA Ingredients: 1 dozen clams or mussels 1/2 kilo/1 lb prawns 1 small chicken cut up 200 grams / 7 oz boneless pork 75 ml/ 2 1/2 fl oz olive oil 3 cloves garlic 1 bay leaf 1 small onion, minced 2 green peppers 1 squid (about 300 gr/10 oz) 2 large tomatoes, peeled 1/2 kilo/1lb short grain rice 1 1/4 litres/2 1/4 pints hot liquid 1/2 teasp saffron (1/2 gr) 10 peppercorns 1/2 teasp sweet paprika 2 teasp salt 1 small tin red pimento 100 gr/3 1/2 oz cooked peas 1. Scrub the clams or mussels and steam them open. Black mussel shells with their creamy-orange flesh are especially attractive. Remove a half shell and discard, reserving shellfish on one shell. Strain and reserve the liquid. 2. Peel the prawns, saving several, unpeeled, for garnish. Cook the unpeeled ones in a little water and set aside. Prawn shells can be boiled in water for 15 minutes, then strained, and the liquid reserved for cooking the rice. 3. Cut the chicken into very small serving pieces. Typically in Spain it would be hacked into tiny pieces for quick cooking, which unfortunately makes for bone splinters. If desired, wings, back and neck can be cooked separately for stock. Cut the pork into small cubes. 4. In the paella pan heat half the oil and in it toast the garlic and bay-leaf. Remove and set aside. 5. In the same oil, slowly brown the chicken pieces with the pork. The chicken should be half-cooked in the browning process. 6. Now add the minced onion, and green pepper cut in strips to the oil. Sauté a few minutes. 7. Add the pieces of cleaned squid and fry for several minutes. 8. Add the chopped tomatoes and raise the heat to high so that they 'fry' in the oil. Add remaining oil at this point and heat well. 9. Combine the reserved cooking liquids - prawn, mussel and chicken - plus water. You should have approximately double the volume of liquid to rice, i.e., 2 cups rice, 4 cups liquid. Add the liquid to the paella pan and cook on a high heat. 10. In a mortar or teacup crush the saffron, peppercorns, paprika, garlic, bay-leaf and salt. Dilute with a little liquid from the pan, or in a little white wine, and add to the paella. Stir it in well. Cook on a medium heat until chicken is partially cooked. 5 minutes. Add the peeled prawns. 11. Add the rice to the boiling liquid in the pan and stir it to distribute evenly. (Or, add rice to the pan first and then add boiling liquid.) 12. Cook for a few minutes at high heat, then turn the heat down and let the paella continue cooking. Shake the pan occasionally, but do not stir the rice, as this breaks the grains. The rice will crust slightly on the bottom, but should not scorch. Add a little more liquid into the centre as necessary. 13. Decorate the top with the reserved clams and mussels on the half shell, cooked, unpeeled prawns, strips of red pimento and cooked peas. 14. Remove the paella from the heat when all the liquid is absorbed and rice still slightly resistant. Let it sit 5 - 10 minutes before serving. (You may place it in a very low oven for 10 minutes.) Serve the paella with quartered lemons as garnish. Source: 'The Best of Spanish Cooking' Janet Mendel Fuengirola, Spain. ************************* Serves 4 - 6 9 ounces (250 grams) salmon fillet, skinned 5 TBS extra virgin olive oil 1/2 tsp sea salt 1/2 tsp freshly ground black pepper 9 ounces (250 grams) asparagus (about 16 medium spears), ends trimmed 9 ounces (250 grams) new potatoes, if possible red skinned, cooked and quartered (approx 14 small potatoes see photo) 1 lb (450 grams) cherry tomatoes, cut in half 3/4 cup (4 oz or 125 grams) crumbled reduced-fat feta cheese 6 spring onions, chopped 4 TBS fresh mint, chopped 3 TBS fresh basil, chopped 3 TBS fresh dill, chopped 10 ounces (300 grams) mixed salad leaves or baby spinach (about 2 small bags) 3 TBS lemon juice 1 tsp lemon zest 1/2 tsp sea salt 1/4 tsp freshly ground pepper 1. Brush the salmon with 1 TBS olive oil and sprinkle with the salt and pepper. Place salmon on an oiled grill over medium-high heat and cook, turning once, about 4 minutes per side, or until the fish is opaque and flakes easily. Remove and set aside on a plate to cool. If preferred, bake salmon in oven at 425F (218C) for about 10 to 12 minutes until it is opaque. Slice asparagus spears diagonally into 1-inch (2.5 cm pieces) and cook in a steam basket placed over a frying pan or pot of boiling water until spears are tender, about 5 minutes. Then rinse them under cool water and set aside. 3. Prepare the vinaigrette by whisking together the remaining 4 TBS of olive oil, lemon juice, zest, salt and pepper. Toss the salad leaves with half the dressing and arrange on a large platter. 4. Once salmon has cooled, break it up into bite-sized pieces and place it in a large bowl, adding the potatoes, tomatoes, asparagus, feta, spring onions and fresh herbs. Add the remaining dressing and toss gently. Spoon this mixture over the salad greens and serve. Source: Adapted from Rick Gallops Glycemic Index Diet Green-Light Cookbook ******************* 4 servings * 2 cups medium bechamel 2/3 cup cream 1/4 cup dry sherry 2 tsp Knorr dry Onion Soup Mix (or prepare 1 - 2 TBS caramelized fresh minced onion if you have time) 1 cup frozen peas - cooked 1 cup button mushrooms, sliced thinly and sautéed in butter 25 medium sized shrimp, cooked, peeled and cleaned with tails removed fresh ground black pepper 4 vol au vent casings chopped parsley and paprika to decorate 1) Prepare bechamel and when thickened add onion. 2) Add cream gradually, then sherry, while whisking. 3) Add cooked frozen peas and mushrooms and stir with wooden spoon. Add cooked shrimp and heat gently for a couple of minutes, stirring carefully.. 4) Taste and adjust for salt. Grind in some black pepper. 5) Serve over warmed vol au vent casings, sprinkle with chopped parsley and paprika. * Depending on the size of the vol au vent casings and if this is to be a main course or small appetiser, you may have more servings. ********************* SHRIMP SALAD WITH GRAPEFRUIT Serving Size: 4 Ingredient -- Preparation Method -------- ------------ ------------------------ 1 lg French lettuce 16 lg Jumbo Shrimp 2 lg Grapefruit For dressing: 1/4 c Orange juice 1/8 c Vinegar 1/4 c Olive oil 1/8 c Corn oil 1/4 c Green olives chopped 1/4 c Onion chopped 1/4 c Parsley chopped 1 t Cayenne pepper 1 t Paprika (Spanish pimenton) Salt and pepper Cook the shrimps as usual, peel them. Peel the grapefruit and separate each piece, also peel the white skin, being careful to get the complete pieces. Prepare the dressing by mixing all the ingredients. To serve: put the lettuce leaves on the dish, adorn with the grapefruit and shrimp. Put the dressing on top and serve. This salad will be better if the dressing can be prepared two hours before. Exported from MasterCook Patricia Wriedt. ******************** 1/2 head lettuce : romaine or a crisp iceberg is even better 8 oz (about 213 grams) tin of pink salmon - reserve juice Heinz English salad cream - this is best but if not available use your favourite light mayonnaise ground black pepper chives & flatleaf parsley for sprinkling on top dash of paprika (optional) 1) Tear lettuce into small pieces over a salad bowl. Flake in the salmon, reserving the juice from the tin. 2) Mix a few drops of salmon juice together with some salad cream in a small dish, stir and add to lettuce and salmon, mixing enough to coat to your taste, grinding pepper in as well. 3) Add some chopped parsley and top with more parsley and a few chives. Note: You may want to add the rest of the salmon liquid from the tin to the salad to make it even more juicy. I always do. Be sure the lettuce is nice and crispy. As humble as this little salad may sound - it's delicious and in hot weather I could eat it by the bucketful. In my student years I once took this salad to an elegant ladies' dinner where we all had to bring something. My little salmon salad sat in its red plastic bowl between other much more sophisticated salad arrangements. Guess which one people kept coming back for....my simple salmon salad disappeared right away ! ******************* Serves Four 1 lb 2 oz (500 grams) large raw prawns, peeled and deveined 1 teasp Thai red curry paste 1 TBSP olive oil 4 cloves garlic, finely chopped 2 large tomatoes, skinned, deseeded and chopped 3/4 cup (6 fl. Oz) (180 ml) white wine zest and juice of 1 lime 2 TBSP chopped fresh coriander 6 oz (180 grams) wholewheat spaghettini or linguine Lime wedges, to serve Sea salt and freshly ground black pepper 1. Toss the prawns with the curry paste in a bowl, until well coated Cover and chill for at least 2 and up to 8 hours. 2. Heat the oil in a large non-stick frying pan over a medium heat. Add the garlic and cook just until it starts to turn golden, about 1 - 2 minutes. Add the tomatoes, wine, lime juice and zest; bring to the boil. Reduce heat and simmer until the sauce reduces and thickens, about 8 minutes. 3. Add the prawns and cook, stirring, until they are pink and firm, about 3 - 4 minutes; season to taste and stir in the coriander. 4. Cook the pasta in boiling salted water until al dente, about 8 minutes. Drain and add the pasta to the prawn mixture. Toss to coat and serve with the lime wedges. Source: Rick Gallops GI Diet Green-light Cookbook My Notes: When buying whole uncooked prawns (the grey ones) you can calculate buying double the amount called for in the recipe. After removing heads, tails, shells and veins I was left with half the amount of prawn in weight that I'd bought. Luckily I'd bought the double as I figured the cleaned weight would be about half the purchased weight. ******************** Served on a bed of spinach and spiced with garlic, thyme and mustard, this dish is a culinary and nutritional treasure. Source: California Table Grape Commission. 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon dried thyme 1/2 teaspoon ground black pepper 4 (6-ounce) salmon steaks or fillets 2 teaspoons honey 3 teaspoons olive oil, divided 8 cups spinach leaves 1/2 teaspoon minced peeled garlic 2 cups red seedless grapes, halved 1/2 cup dry red wine Combine salt, mustard, thyme and pepper; mix well. Rub salmon fillets with honey and sprinkle with half the seasoning mixture. Heat 2 teaspoons of olive oil in a nonstick skillet. brown both sides of salmon fillets. Toss spinach and garlic with remaining 1 teaspoon oil in a 13x9x2-inch baking dish. Place salmon on spinach, cover loosely with aluminum foil and bake at 300°F for 10 minutes. Sauté grapes in skillet used to brown salmon. Add wine bring to a boil, season to taste with remaining seasoning mixture; reduce by half. Serve salmon on spinach; top with grape sauce. Makes 4 servings. Recipe: California Table Grape Commission. My photo *********************** SharonCb