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KENS 5 San Antonio

Asparagus with Ricotta plus Basil, Mint and Sesame

This is a lovely spring salad served slightly warm but not necessary. Best to be paired with a nice piece of roasted chicken or salmon.

1 bundle of asparagus, pencil thin, ends cut off
1 shallot, sliced thin
2 ounces fresh basil leaves
2 ounces fresh mint leaves
2 ounces arugula
4 ounces fresh ricotta
1 tablespoon of toasted sesame seeds
Juice of ¼ lemon
1 tablespoon of olive oil
Salt and pepper to taste
Roasted tomato for garnish

Slice asparagus at an angle, just barely larger than the tines of a fork.
Heat pan over medium to high heat and add asparagus.
Do not add the oil yet, allow the asparagus to become a little charred on one side. When you see color developing, add the oil, shallot and remove from heat, season with salt and pepper and mix well.
Allow the residual heat of the pan to continue to cook the asparagus and add the basil, mint, and arugula, tossing well with a squeeze of fresh lemon juice.
Check seasoning and serve with a generous amount of fresh ricotta cheese.


Aztec Warrior Pudding

Inspired by ancient grains and flavors of Mesoamerica.  Amazing breakfast, lunch or snack and its super healthy even if you have to add a little agave or honey too but not necessary.  Makes one pint jar, shake well and refrigerate at least 6 hours or overnight or a couple days in advance.  Additions could be diced mango, fresh apple, dried fruit or a few more nuts.   Eat chilled with a spoon and share.


20 g chia seed

40 g organic quick oats

20 g hemp hearts

30 g cooked red quinoa

15 g sliced almonds

10 g goji berry

15 g raw pumpkin seed

300 g coconut milk with vanilla (almond) – not the Silk brand

Mix well in a mason jar, shake and refrigerate about 6 hours, stir well and enjoy.




Sumac Spiced Arcadian Redfish

Sumac Spiced Arcadian Redfish
Avocado, Cucumber and Coconut Salad with Sesame and Basil

Sumac is a wonderful and not often used spice that works well with seafood. It has a very citrus and tart quality that pairs well with the fresh salad. You may even want to prepare the salad separately with a good pinch of sumac on top. Once you discover this, it will become more common in your kitchen. This is a simple preparation with a delicious salad, all perfect for a warm spring meal.

Serves 2 ppl

2 pieces 6 ounces each of Line Caught Redfish
1 ounce of butter
1 ounce of shallots
1 ounce olive oil blend
Squeeze of fresh lemon
Salt and pepper
1 teaspoon of sumac
Heat heavy sauté pan to medium heat. Add oil and season seafood with salt and pepper. Sear fish in cast iron pan until good brown color forms on flesh side and turn over. Add butter to pan and top seafood with sumac. Add shallots and squeeze of lemon juice. Remove pan from heat and continually spoon melted butter and lemon liquid over seafood. The residual heat from pan will continue to cook and allow flavors to develop. Allow to rest for 5 minutes before removing from pan.

Meanwhile… prepare the salad.

1 cucumber, peeled and core removed, diced
1 avocado diced, same size as cucumber
4 ounces chickpeas cooked
2 ounces red onion, diced, size as above
2 ounces coconut milk
1 teaspoon black sesame seeds, toasted
1 teaspoon white sesame seeds, toasted
1 ounce toasted coconut
1 teaspoon chili flake
1 fresh lime, juiced
Salt and white pepper to season
1 ounce fresh mint, basil and cilantro all chiffonade cut
Add all ingredients to mixing bowl and mix well

Serve equal portions for two guests.


Achiote Salmon with Quinoa, Watermelon and Arugula

salmon achiote

Verlasso Salmon with Achiote

Quinoa, Watermelon and Arugula Salad

6 ounce block cut Verlasso salmon

Achiote Glaze

1 ounce achiote

1 oz curry powder

1 oz cumin

1 oz mustard

1 large clove garlic

1 ea whole shallot

1 ounce soy sauce

1 ounce olive oil blend

1 lime, juiced

blend all in vita prep

Arugula, 2 ounces

Lightly wilted in warm pan

Watermelon, 3 ounces

Diced into cubes

Quinoa, 2 ounces cooked per portion


Sear salmon in sauté pan over medium heat, flesh side down, preferably a heavy blue steel or carbon pan. When good color has been achieved, turn salmon over and cook for one minute more. Turn off heat and coat salmon with achiote glaze. Add 1 ounce of butter to pan and poele salmon with liquid for one minute. The residual heat of the pan will continue to cook the salmon. Remove from heat and rest before plating.

In mixing bowl add warm, lightly wilted arugula that has been seasoned with fresh lemon juice. Add quinoa and watermelon. Mix well, season with salt and pepper and serve with salmon.


Buttermilk Popcorn Chicken

popcorn chicken

Makes a great snack to share as an appetizer or as a meal, easy to eat and fun for the young and the young at heart.

Serves 4 ppl


2 ea 6 oz chicken breasts cut into 7 pieces or cubes each

2 cup white all purpose flour

2 cups buttermilk

1 teaspoon Lo-Salt

1 teaspoon white pepper

1 Tablespoon porcini powder

1 Tablespoon garlic powder

1Tablespoon onion powder


Soak chicken in seasoned buttermilk 4 hours.  Drain, reserve buttermilk and use to dredge in seasoned flour and repeat with buttermilk and flour mixture, coating twice.  Cook in fryer at 350 degrees until golden brown and cooked through.  Serve with your favorite dipping sauces.

Lo-Salt Healthy Recipe – Meatloaf

meatloafEverybody loves a good slider sandwich but cooking a burger takes time and attention.  Preparedness makes all the difference, this can be prepped ahead and then sliced when cool, seared in a sauté pan.  A little butter (not healthy) and a little crisp edge will give this a great texture, almost carnitas style.   Can be prepped one day ahead of time and served to perfection.  Take it to the next level and sear it animal style with ketchup and mustard before serving on a toasted challah or brioche bun.  Make good choices.

Meatloaf Sandwiches with Wisconsin Sharp White Cheddar

Serve 6 ppl


2  pounds ground beef  chuck

1 c. bread crumbs

1/4 cup fresh parsley, chopped

1 large onion, finely chopped

1 large green bell pepper, chopped

1 Serrano Pepper seeds removed fine chopped

1 whole egg

1 1/2 teaspoon Lo-Salt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon pepper

1 cup JRB BBQ Sauce – recipe below

3 tbsp. Sherry vinegar

3 tbsp. Maple Syrup

2 tbsp. Dijon mustard

2 tsp. Worcestershire sauce

Liquid Mixture:

In a small bowl, combine JRB BBQ sauce, sherry vinegar, maple syrup, Dijon mustard and Worcestershire sauce.

Meat Mixture:

In a large bowl, combine beef, bread crumbs, onions, green bell pepper, parsley, egg, seasoning and 3/4 cup of liquid mixture.

Form into loaf and pack into loaf. pan or bread loaf tin, lightly oiled. Glaze with some of the remaining liquid mixture to coat.

Bake in a 350°F oven for one hour, basting occasionally with remaining liquid mixture. Drain off excess rendered fat as needed during cooking process.


Toasted potato or challah buns, small, slider size.  Serve 3 oz warm meatloaf slice on a  bun with sharp white cheddar.

Verlasso Salmon — Fennel Cured with Horseradish Pickled Green Tomatoes, Goat Cheese, Radish and Deviled Egg


Fennel Cured Salmon with Horseradish Pickled Green Tomatoes, Goat Cheese and Radish


Cured Salmon

2 pounds of Verlasso salmon, skin on

3 cups of kosher salt

3 cups of brown sugar

¼  cup black peppercorns, crushed

¼ c fennel seeds

6 sprigs of fresh dill, chopped

1 cup vodka



Mix salt, sugar and spices and put half on a sheet tray.   Lay salmon on top of salt blend, skin side down.  Cover salmon with remaining salt blend and pour vodka over.  This will help start the cure.  Place in cooler for 24 hours.  On day two, drain off any liquid from pan and turn salmon over for one more day.  Distribute the remaining salt blend which may have a wet-sand texture over the salmon evenly.

On day 2, remove salmon from cooler and rinse off.  Allow to dry in the cooler uncovered for 6 hours.  With a sharp, flat knife, shave off slices of cured salmon, starting from the tail end.  Leave the skin on as this will help with shaving the salmon into very small slices.


Horseradish Pickled Green Tomatoes

3 large green tomatoes, sliced

½ cup of apple cider vinegar

½ cup of water

½ cup of sugar

3 Tablespoons of salt

3 Tablespoons of prepared horseradish

1 Tablespoon of mustard seed

1 Tablespoon of black peppercorn



Place all ingredients into sauce pan except the tomatoes.  Heat liquid until slight boil and salt and sugar have dissolved.  Turn off heat and add sliced green tomatoes, stir.   Allow to sit for 20 minutes until slightly cooled down in the pan and place in jar and into cooler.  Reserve for until cool and ready to use.  Keep in covered jar in cooler, best after two weeks.



1 radish shaved per person

1 boiled egg per person

1 ounce of goat cheese per person

½ of a shallot, shaved per person

Sprigs of parsley leaves





Shave salmon and toss with pickled green tomatoes and garnishes.  Serve as an appetizer or composed salad.