Disgustingly Easy Dijon Salmon

I AM FUCKING DELICIOUS.

Hi! Greg here, long time eater, first time food blogger. I whipped this up the other night and got high marks from my famished guests - perhaps you will too.


salmon fillets
dijon mustard
lemon
extra virgin olive oil
fresh parsley
salt & pepper
that's it, seriously dude.


In a small bowl, mix a couple nice dollops of dijon with fresh-squeezed lemon juice, and a teaspoon of olive oil. Salt & pepper to taste.


Pre-heat oven to 400 degrees. On an oiled/buttered pyrite pan or cookie sheet, place your salmon fillets skin side up. Bake approximately five minutes, then, using a spatula, turn the fillets over, and add your dijon sauce on top - as little or as much as you'd like. (I went conservative - but you may want to drown your fish. There's no denying the tastiness!)


Bake another 5-7 minutes - more if you like your salmon over-cooked - remove, garnish with a little fresh parsley, and serve hot. You simply cannot screw this up. Bone ape tits!

Crock Pot Lamb Stew

lamb (1 1/2 lbs) shoulder or stew meat
carrots (4) chopped
celery (4 stalks) chopped
onion (1) chopped
potatoes (3) medium size, diced
thyme fresh
bay leaves (2 leaves)
beef stock (2 cups)
water (1 cup)
olive oil (1 1/2 tbl)
garlic cloves (8)
salt to taste
black pepper to taste


In large pan, heat 1 tablespoon of olive oil on medium-low heat.  Saute carrots, onions, and celery until they soften and onions become clear.

In another pan, heat 1/2 tablespoon of oil.  Chop 4 cloves of garlic and rub on lamb.  Place lamb in pan and brown all sides.  About 5 minutes.

Dice potatoes into 1" cubes.  Chop the remaining garlic.  Place the lamb and vegetable into the crock pot.  Add the beef broth, water, garlic, potatoes, bay leaves, and thyme.  

Cook for about 4 hours.  It's ready when the lamb meat flakes off.  Remove the bones if you prefer.

Mango Wrapped Sweet & Spicy Bacon

bacon (1/2 lb)
mango (1)
maple syrup
cayenne pepper
crushed red pepper
fennel seeds


This dish is partially inspired by Grub.  If you haven't been to Grub, go now.  Or, at least, after you make this dish.


This one is simple.  Pre-heat the oven to 350º F.  Wrap a cookie tray with foil.  This makes clean up easier.  Now, lay the bacon on the tray.  Brush with maple syrup.  Dust with cayenne pepper and sprinkle very lightly with crushed red pepper and fennel seeds.  A little goes a long way.  Place in oven.


After 10 minutes, remove the bacon.  At this point there may be lots of juice in the tray.  So, you'll want to drain that off carefully.  Brush with maple syrup and dust with cayenne pepper and crushed red pepper (very lightly) and fennel seeds.  Return the oven for about another ten minutes (or until desired crispness).  Remember the bacon continue to cook after take it out.


Cut the mango into slices between 1 1/2" and 2" long.  Once the bacon has cooled enough touch, wrap it around the mango and enjoy.

Fennel Salad

I am giving life without gluten and high GI foods a try. I developed some acne after hitting my late 20s / early 30s, and wanted to give this remedy a whirl after speaking with the lovely Natalie Lapointe. This is day one, and I am already inspired by my forgotten veggie recipes. It's crazy how much there is to eat out of the ground. Even if I eat a snickers tomorrow, it's really nice to shake up my food rut a bit.

Serves 2

fennel bulb (1) sliced paper thin

lemon (1 tbs) freshly juiced

olive oil (splash)

thyme (1 tsp) chopped

parsley (1 tbs) chopped

salt (to taste)

Cut off the fennel fronds, base, and core. Slice paper thin. Throw in everything else and mix with hands.  

If you want, experiment with more thyme and parsley, the flavor changes tremendously with these quantities.