I have to warn you, before following my recipes. I grew up in a large family. My Dad worked for Universal Services, which fed large crowds from the Alaska Pipeline to offshore oil wells. They always did food a little better than most of the catering companies. I spent my Sunday afternoons in the kitchens with Dad learning to make those large quantities. Plus some dishes he learned from some of the best chefs in Seattle back in the days of Peter Canlis and Tommy Moore! (Yes I do have some ‘ancient family recipes’!)
During the week I learned to cook from my Mother who taught me how to add a little more here and a little more there to extend a meal for unexpected guests when we all brought friends over for dinner. Needless to say, I experiment a lot and I never learned how to use measuring spoons. Everything was by dashes, sprinkles and handfuls. I go by taste. If I think it needs more garlic, I add more garlic. I do not use a lot of salt, most of the time I will use soy sauce, it is more forgiving if you add too much. I’ll try to be specific about measuring. But even when I do follow a recipe, it’s only the first time. After I’ve made something once, I just have to play with it and add a little of this and a little more of that. And George definitely doesn’t mind being the guinea pig…..most of the time.
These are some of my favorite recipes, some of you have tried them at BBQ’s at Viva Cabo. Salads, snacks and main courses!
I’ve never really put my recipes on paper, so please let me know if I have left out some vital step somewhere. Or if you have any ideas you have experimented with that I could try on out on my favorite guinea pig.
- Wahoo or Dorado w/ Mango Sauce
- Wahoo Salad
- Tuna Salad
- Dorado Parmesan
- Cole Slaw