NEW AGE SOUL FOOD
ON THE MENU
- Salmon Baked with Pineapple and Cherries 🥗
- Sauteed Turnip Greens with Garlic 🥗
- Pineapple Garlic Rice 🥗
- Cuban Black Beans 🥗
Salmon Baked with
Pineapple and Cherries
8 – 10 Servings
Ingredients
3 – 4 lb. Salmon Fillet
1 teaspoon sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 teaspoons freshly ground pepper
1 tablespoon smoked paprika
8 ounce can pineapple slices
Small jar maraschino cherry
Method
Rinse fillet and pat dry with paper towels, check for bones and remove.
In a small bowl, mix together the dry seasoning and sprinkle it generously over the entire salmon. Place salmon on a tray, cover with plastic wrap and refrigerate at least 3 hours or overnight.
Remove salmon from refrigerator place it on the counter for 15 – 30 minutes to let it come to room temperature. Transfer the fillet to a sheet pan sprayed with oil. Place the pineapple slices over the top of the fillet and put a cherry in the center of each slice and sprinkle smoke paprika over the top.
Place it in a hot 400-degree F oven and bake approximately 15 minutes. You can test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily. What ever you do, don’t overcook it.
And remember, it will continue to cook at least 5 minutes after it is removed from the heat.
Sautéed Turnip Greens with Garlic
4 Servings
Ingredients
3 tablespoons grapeseed oil
6 – 10 whole garlic cloves
2 small dried whole chili peppers
2 bunches turnip greens
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon black pepper
1 teaspoon granulated onion
1 orange
Method
Heat oil in large sauté pan, add garlic and whole dried chili peppers and sauté until garlic is medium brown.
Add turnip greens and seasonings and sauté until greens are wilted.
Squeeze orange over greens, stir and cover.
Let greens continue to cook from residual heat and soak up the orange juice.
Pineapple Garlic Rice
Filipino breakfast dish (sinangag)
6 Servings
This recipe is a product of a traditional Filipino breakfast dish (sinangag) which also includes diced ham and each serving is topped with a fried egg.
Ingredients
1 tablespoon grapeseed oil
3 large garlic cloves, minced
1 onion, medium, chopped
1 cup pineapples cubed in ½ inch pieces
3 cups cooked rice (cook rice 24 hrs in advance, refrigerate)
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated
1 teaspoon granulated
¼ cup chopped parsley
Method
Over medium heat, in a large skillet add the oil.
When oil is hot enough add the minced garlic, saute about 30 seconds.
Add the chopped onions and cook until onions are translucent
Add the cubed pineapple and mix thoroughly.
Add the rice season with salt, black pepper and granulated garlic, mix thoroughly.
Cook until rice is heated throughout, mix in the parsley and remove from heat.
Serve while hot.
Cuban Black Beans
Servings 6- 8
Ingredients
1 pound black beans, dried – (Do not soak)
2 large bay leaves
1 tablespoon cumin
1 tablespoon oregano
1 chili pepper, diced
2 large bay leaves
1 tablespoon cumin
1 tablespoon oregano
1 chili pepper, diced
Olive oil, for sautéing, plus 1 tablespoon
1 white onion, large dice
1 red pepper
1 green pepper
1 white onion, large dice
1 red pepper
1 green pepper
6 cloves garlic, chopped
⅛ cup white vinegar (rice wine vinegar is excellent)
½ teaspoon sea salt
⅛ cup white vinegar (rice wine vinegar is excellent)
½ teaspoon sea salt
Method
In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and chili pepper. Simmer on low heat, with pot partially covered until the beans are tender, but not completely done, about 1 hour.
While beans are cooking, roast the red and green pepper by placing them directly on the burner, turn with tongs until the whole pepper is charred.
Place the peppers in a zip lock bag for about 15 minutes.
Once the peppers are cooled, remove the stem and black skin to reveal the smooth layer underneath.
Cut the peppers open to remove the seeds then dice.
In a sauté pan, add the olive and sauté onions, peppers and garlic until onions are translucent.
Transfer to a blender, add the vinegar and puree to a pulp. Use some of the bean water if needed to the puree.
Add the puree to the beans, season with salt and continue to cook until beans are done about 30 minutes.
