Here you go, Jane. Drunken Salmon From G.I. Diet by Rick Gallop posted by Sharon CB Cooking the fish on cedar adds a smoky flavour. You can also cook it directly on the barbecue. Some of the skin may stick to the grill, but don?t worry. 1/2cup rye whiskey 1/2 cup freshly squeezed orange juice 1/4 cup soy sauce 1/3 cup olive oil 1 tbsp pepper 1 tbsp salt 2 cloves garlic, crushed 2-lb salmon fillet, skin on Soak untreated cedar plank in water for minimum 2 hours and up to 24. In 9 x 13-inch glass baking dish, whisk together whiskey, orange juice, soy sauce, olive oil, pepper, salt and garlic. Place salmon fillet in marinade, skin-side up. Cover with plastic wrap and refrigerate for 6-8 hours. Remove salmon from marinade and place on cedar plank, skin-side down. Place on preheated grill and cook over medium-high heat, with barbecue lid down, for 10-13 minutes or until salmon just flakes with a fork. Be careful not to overcook. Makes 8 servings. And here are two really good fish taco recipes that I have made and liked. I am not sure where the first one came from, I've had it quite a while. Fish Tacos with Chipotle Cream 1 lb fresh white fish (tilapia, halibut or haddock work well) 1/2 c sour cream 1 tsp chipotle in adobo, finely chopped 1/8 tsp salt 1/2 c onion, finely chopped 1/2 c chopped tomato 3 T snipped fresh cilantro 4 cloves garlic, minced 1 tsp ground cumin 1/2 tsp salt 1/2 tsp ground cinnamon 2 T butter 1 tsp finely shredded lime peel 1 T lime juice 4 9-10 inch flour tortillas, warmed Fresh lime wedges Rinse fish and pat dry with paper towels. In a small bowl, stir together sour cream, chipotle & 1/8 tsp salt. In another bowl, combine onion, tomato & cilantro. Set aside. In small bowl, stir together garlic, cumin, 1/2 tsp salt and cinnamon. Rub mixture evenly over both sides of the fish. In a 12 inch non stick skillet, melt butter over medium heat. Add fish, cook 3 minutes. Turn fish and cook 2 minutes more. Break fish into bite size pieces, sprinkle with lime peel and juice. Cook 1-2 minutes more or until fish begins to flake. Remove from heat. With slotted spoon remove fish from pan and discard liquid. To serve, fill each tortilla with 1/2 c fish mixture, and 1/4 c onion mixture. Top each with 2T of the chipotle sour cream , fold in half or roll up. Serve with lime wedges This one is exceptional, but I use flour or whoe wheat tortillas because store bought corn tortillas fall apart when picked up. Fish Tacos with Mango Salsa From Simply Recipes 1 lb of very fresh fish fillets \- (Good fish for tacos are firm fish like swordfish or shark) Salt and pepper Olive oil 1 doz corn tortillas (3 tortillas per person) Vegetable oil or butter (optional, depending on how you heat your tortillas) Salsa \- (See Mango Salsa Recipe below) 1 ripe Avocado Cabbage (or iceberg lettuce) Cider vinegar Salt 1 Prepare the salsa. Either use store bought or make your own. (See above link for Mango Salsa, which is especially good with fish.) 2 Prepare the cabbage and avocado. Thinly slice cabbage. Put in a small serving bowl. Sprinkle with cider vinegar (about a Tbsp) and salt (about a tsp). Mix in the vinegar and salt. Peel avocado and remove seed. Chop and reserve for later. 3 Heat the tortillas. Unless you have made fresh tortillas from scratch, you will need to soften them somehow. One way to easily soften and heat a tortilla to simply heat it in the microwave for 20\-25 seconds on high heat, on top of a napkin or paper towel to absorb the moisture that is released. We often will heat two tortillas at once in the microwave, heating them for a total of 40 seconds. Another way is to heat a well seasoned (black) large cast iron skillet to medium heat. Add a teaspoon of oil to the pan or spread a half a teaspoon of butter on one side of one tortilla. Place tortilla in the pan (butter side down if you are using butter). As the tortilla sizzles, flip the tortilla with a spatula so that the other side gets some of the oil or butter from the pan. Continue to flip every 10\-30 seconds until the tortillas begins to develop air pockets, about a minute. If the pan begins to smoke, lower the temperature. You can skip the butter or oil if you wish and just heat the tortillas up on the skillet without them. We have found that the flavor of packaged tortillas benefits from heating them with a bit of oil. Remove the tortilla from the pan and place it folded on a plate. If the pan is large enough you can prepare two or more tortillas at once. Continue until all the tortillas (estimate 3 per person) are cooked. Set aside. 4 Cook the fish. Soak the fish fillets in cold water for at least one minute. Pat dry with a paper towel. Heat a large stick\-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper. 5 Assembly. I think tacos are best when you assemble them yourself. Place the plate of tortillas, the plate of fish, the salsa, the cabbage, and the avocados on the table and let everyone assemble their own. Serves four. Mango Salsa 1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango) 1/2 medium red onion, finely chopped 1 Jalape�o chile, minced (include ribs and seeds for a hotter taste if desired) 1 small cucumber, peeled and diced (about 1 cup) 3 Tbsp fresh cilantro leaves, chopped 3 Tbsp fresh lime juice Salt and pepper to taste Also good with diced red bell pepper and jicama. Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado. Linda

Oh, so you saw the episide too Linda! I love her cooking, I often take notes and make something she did on the show. After it was over I realized that this would be a good meal to make while my folks are here. I wrote down the list of ingredients for the chicken, I'm going to try it in my crockpot. No way would my dad eat that salsa verde with those peppers and all the onions, but I have another recipe from my "La Cucina Ebraica" cookbook that calls for primarily parsley and a couple of anchovies. I think I could also sub pesto. Anyway, I didn't get the ingredients for the passatelli, or even the name! You are so lucky to have that cookbook! Being vegetarian I can't justify buying it, but I often make something I see her do on the show, or something inspired by it. There are a lot of good recipes on her Web site, but not for the passatelli. I'll give you a shout out if I need more help when the time comes. I wonder if you can store these noodles in the fridge? I get home late from work and usually don't have much time to cook. Cooking gets done here mostly on weekends. Here is a link that might be useful: LidiasItaly.com - recipes

Yes, this is a great additional use for eggplant. A very similar recipe and technique can be used for zucchini, with a caveat. Zukes aren't as meaty as eggplant and generally have a higher moisture content than eggplant. Therefore if one followed this recipe exactly just substituting zukes, you would have a gooey mess that wouldn't hold together in the same way. Zuke fritters are made with grated zukes, salted to remove excess moisture, and a little less egg. They still probably wouldn't produce a nice round meatball, more like a fat pancake. But tasty nonetheless. Nice to bake rather than fry, I like that. Also you can use egg substitute rather than whole eggs so you can modeulate the amount better as well as reduce cholesterol if that is a concern.

Thanks Funky. Dinner was excellent, if I do say so myself. My fruit source had delicious cantaloupe (cut, so I could taste it). So I did cantaloupe and proscuitto. I also scored fresh made whole milk ricotta, so I did that instead of pea puree. When we were in Italy this one hotel buffet had fresh ricotta, italian bread, cantaloupe and salami on the buffet every morning and I loved the combo, so the Crostini with Ricotta and Honey with the wrapped melon was an homage to that. I also served my gazpacho shooters and I made a new Sangria with Rum ... yum! I grilled a butterflied leg of Marinated Lamb and served it with pita pockets that I browned and warmed in a little butter first (kept extras in the warming drawer). I served it with homemade Tzatziki, feta, baby lettuces, and Red Onion Marmalade. I made couscous with oil and vinegar, cinnamon, turmeric, salt and pepper, with finely diced cuke and red pepper, raisins, toasted almonds and parsley. Then for dessert, once again i did the Lemon Pistachio Ice Cream Sandwiches. Was it CindyMac who first posted those? They are a big hit every time, and so easy! A BIG thank you to whoever posted them! We had such a nice night and our guests had seconds on everything and really enjoyed it. DH and I spent the day cooking so it was fun. They brought a perfect hostess gifts, two books ... one of them a cookbook she authored. Oly, It turned out that we took the risk of cooking it while they were here and we were having appetizers. I usually like everything done ahead of time but I wanted it to marinate more. But, I have leftovers so I will def try your method! We like our meat rare so reheating can be tricky. Thank you for that tip! Linelle, oh my, removing the skins? Can you blanche them to make it easier. Sounds like a PITA, pun intended. ps here was my DR table