Some pics of the week

 Pod Moments

 A perfect image for a Friday night

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Coco Smoke Salmon

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RED AND GREEN PEPPER JELLY Adapted from  Best of Bridge INGREDIENTS 2 cups finely chopped red bell peppers 1 or 2 jalapeño peppers, minced 1 1⁄2 cups cider vinegar 1⁄2 tsp hot pepper sauce (or 1⁄4 tsp/1 mL hot pepper flakes) 6 1⁄2 cups granulated sugar 2 pouches (3 oz/85 mL each) liquid pectin INSTRUCTIONS In a large, deep, heavy-bottomed pot, combine red peppers, jalapeño peppers, vinegar, hot pepper sauce and sugar. Bring to a boil over medium heat, stirring constantly. Reduce heat and boil gently for 5 minutes. Remove from heat and let stand for 20 minutes, stirring occasionally. Bring to a full boil over high heat, stirring constantly. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating peppers. Ladle into prepared jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten just until
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Sushi Stacks

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Sushi Stacks Allow yourself about 2 to 3 hours of prep time if you are going to make this, but trust me it will be worth it. Rice 2 c Sushi Rice 1.5 T Seasoned Rice Vinegar Cook the rice according to the package. While still hot, add the rice vinegar and gently fold to incorporate into the rice. Lay some parchment paper on a jelly roll pan (cookie sheet) and scoop the rice onto the pan. Using a wet spoon, spread out and flatten the rice into an even layer. Cover with two layers of damp paper towel and let cool. I usually make the rice in the morning and let it chill in the fridge till supper. Teriyaki Beef ½ lb bottom round steak, cut thinly across the grain and in bite size pieces 2/3 c Teriyaki sauce 2 cloves grated garlic 1 t grated ginger S&P 1 T coconut oil Mix the sauce, garlic, ginger and S&P. Add the sliced beef and let marinate in the fridge for 3 to 4 hours. Remove from the fridge, drain and reserve the marinade in another bowl. Heat u
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Steak with Chimichurri Sauce

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Steak with Chimichurri Sauce Chimichurri Sauce §   ½ cup parsley stems, washed and rinsed. §   ½ cup cilantro stems, washed and rinsed §   ¼ cup green onion §   ¼ cup coconut oil §   ¼ cup balsamic vinegar §   5 garlic cloves §   1 teaspoon crushed red pepper §   ½ teaspoon cumin §   ½ teaspoon kosher salt Steak marinade §   1 pound flank steak §   ¼ cup coconut oil §   1 tablespoon fresh parsley §   1 tablespoon fresh cilantro §   ¼ teaspoon sage §   ¼ teaspoon cumin §   ¼teaspoon curry §   ¼ teaspoon paprika §   ¼ teaspoon basil §   ¼ teaspoon chili powder §   ¼ teaspoon coriander §   3 cloves garlic, chopped §   salt and pepper To make Chimichurri Sauce: Place all ingredients in a blender and process for a few minutes until it resembles pesto. Transfer sauce to a serving dish, cover with plastic wrap and refrigerate for 4 to 6 hours. For the Steak: Mix all the spices, garlic and oil together and then smear
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