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Zov’s Spicy Marinated Salmon With Charmoula Sauce Recipe
Zov’s Spicy Marinated Salmon With Charmoula Sauce Recipe

Serving Size: 4

Ingredients:
4 skinless salmon fillets – (6 oz ea)
Zov’s Warm Spice Mixture (see recipe)
3 diced, ripe tomatoes
2 tablespoons minced fresh cilantro or basil
1 tablespoon olive oil
3 minced garlic cloves
1/2 large peeled & finely diced red onion
Salt, to taste
Freshly-ground black pepper, to taste

Cooking Directions:
Rinse salmon in cold water and pat dry.
Rub with generous amount of Zov’s Warm Spice Mixture on both sides and season with salt and pepper.
In a medium bowl, combine tomatoes and cilantro; set aside.
Heat nonstick grill pan on high heat until very hot.
Sear salmon, about 3 to 4 minutes per side.
If salmon needs additional cooking, place in a 350degree oven until just cooked through.
No oil is necessary when sauteing in a nonstick frying pan because of the natural oils in the salmon, but if you don’t use a nonstick pan, saute salmon in 1 to 2 tablespoons of olive oil.
In a medium skillet, make Charmoula Sauce by heating 1 tablespoon ofolive
oil on medium-high heat.
Add garlic and onion and cook, shaking handle of skillet to toss ingredients, until onion softens, about 3 minutes.
Remove from heat and stir in tomato mixture.
Season to taste with salt and pepper.
Presentation: Place salmon on serving platter.

Top with the Charmoula Sauce and serve.

Restaurant Recipes at http://secretrecipes.blogspot.com

Food Notes
Charlotte student wins regional chef contest

Could Johnson & Wales University student Timothy DeVore be the next culinary star?

Shrimp and rice turn bean soup into a meal
Most soups take too long to cook for a mid-week meal. Adding shrimp and rice to hearty black bean soup makes a welcoming meal in a bowl that takes only 20 minutes to make. You can make without a trip to the supermarket if you keep canned beans, frozen shrimp, canned tomatoes, chicken broth and rice on hand.

Linda Gassenheimer, Miami Herald

How to make the most from kitchen leftovers
(Baltimore Sun) This year, we’ve declared war on wasting food. Here are quick ideas for using extras.

Bananas: Make banana bread, muffins or pudding.

Thanks to Conservatove Rumblings Blog for this update and story. Providing great iinsight at http://ianessling.com/blog/.

Groody’s back!
Longtime star chef Tim Groody will be in the slated-for-June-1 (or so) Flatiron Kitchen & Tap House in Davidson.

Groody, known for being at the fore of chefs focusing on local ingredients in this area, says Davidson “is perfect for what I do. It’s family, it’s fun … That’s where it should be done.” He is “still playing” with the menu, but notes they’ll have “a really good burger. I’m working on a good bun. We’ll have a hot dog, and Kobe steaks, and all in between.” Plans call for the kitchen design to be ironed out this week, and he and partners Michael LaVecchia and Chad Hollingsworth are scheduled to see the first set of plans next week. The restaurant will be in the Stowe building, a 21,000-square-foot venture at Main and South streets.

Groody says he plans to get help creating a Facebook page on which to post progress of the restaurant’s development. (Lest you think Facebook isn’t crucial: A friend of his did a Facebook poll on the restaurant’s name, offering several options, and Groody notes Flatiron did “very well.”)

McHenry files for re-election
U.S. Rep. Patrick McHenry filed for re-election to the 10th District seat on Friday.

I-SS gets grant for new lights
A $40,635 grant was recently accepted by Iredell-Statesville Schools to help the district conserve energy.

Hoops games pushed up
Below are the new start times for area basketball, due to the threat of inclement weather.

‘Boost Your Weight Loss’
Lake Norman Regional Medical Center will hold a free educational seminar called “Boost Your Weight Loss: Is Surgical Weight Loss Right for You?” on Feb. 18 at 7 p.m., at the Statesville Civic Center.

Thanks to Conservatove Rumblings Blog for this update and story. Providing great iinsight at http://ianessling.com/blog/.

Up, and to the office, where I awhile, and then home with Sir H. Cholmly to give him some tallies upon the business of the Mole at Tangier, and then out with him by coach to the Excise Office, there to enter them, and so back again with him to the Exchange, and there I took another coach, and home to the office, and to my business till dinner, the rest of our officers having been this morning upon the Victuallers’ accounts. At dinner all of us, that is to say, Lord Bruncker, [Sir] J. Minnes, [Sir] W. Batten, [Sir] T. Harvy, and myself, to Sir W. Pen’s house, where some other company. It is instead of a wedding dinner for his daughter, whom I saw in palterly clothes, nothing new but a bracelet that her servant had given her, and ugly she is, as heart can wish. A sorry dinner, not any thing handsome or clean, but some silver plates they borrowed of me. My wife was here too. So a great deal of talk, and I seemingly merry, but took no pleasure at all. We had favours given us all, and we put them in our hats, I against my will, but that my Lord and the rest did, I being displeased that he did carry Sir W. Coventry’s himself several days ago, and the people up and down the town long since, and we must have them but to-day. After dinner to talk a little, and then I away to my office, to draw up a letter of the state of the Office and Navy for the Duke of York against Sunday next, and at it late, and then home to supper and to bed, talking with my wife of the poorness and meanness of all that Sir W. Pen and the people about us do, compared with what we do.