Main Dish

This is an easy way to prepare salmon, and it’s good hot or cold, especially with a pile of seasoned sushi rice.
2 lbs. Salmon
1 T. salt
Put salmon and salt into a 4-quart saucepan. Cover with filtered water by one inch, cover the pot, and bring just to a boil. Turn off the heat and let sit for nine minutes.
Meanwhile, combine the marinade ingredients:
1 T. tamari/soy sauce
2 T. toasted sesame oil
1 tsp. Minced fresh ginger
1 clove garlic, pressed or minced.
Drain the salmon; gently combine with marinade. Enjoy hot, or put in the fridge to soak up the flavors for later.

1 tbsp. Fat or ghee
2 pounds beef stew cubes
2 tsp. Salt

¼ onion, diced
1 stick celery, diced
1 carrot, diced (optional)
1-2 leaves cabbage, chopped
2 bay leaves

½ cup marsala wine (dry)
water to cover
2 white potatoes, peeled and diced (or use leftover cooked rice)

Brown one pound beef and all the salt in the fat or ghee over medium-high heat; stir occasionally till brown on all sides (about 8 minutes).

Poaching simply means to cook in a large quantity of liquid. The trick is to make sure that liquid is extremely flavorful, and to include enough salt; then you can serve the finished dish with noodles or rice to sop up the deliciousness. This is simple, yet tastes like something you'd order at a Chinese Restaurant.

4-5 pounds chicken parts (use skinless and boneless if you prefer, but bones and skin will add flavor)
6 whole garlic cloves, unpeeled
4 tsp. salt
6 cups water

This is not a recipe to provide complete instruction on the Middle Eastern art of creating amazing Dolmas; instead, this is How To Make A Delicious and Wonderful Filling for about 150 grapeleaves. Cookbook Google can provide you with instructions for rolling the dolmas - I will just add to the great information online that you can use tender, young, wild grape leaves without blanching them first!

2 onions, diced small
2 tbsp. salt
1/4-1/2 cup olive oil

Sauté gently for about ten minutes. Add:

1 bunch scallions, minced
4 cloves garlic, minced
1 bunch parsley minced

This delectable dish is based on the recipe below, with changes made for our dietary requirements (I also used goat butter), and to make enough for six people! The cheese provides just enough salt, the butter makes the sauce creamy, the chicken is super tender, and the lemon gives everything a fantastic burst of flavor. YUM!!

https://www.howsweeteats.com/2009/10/chicken-romano-w-lemon-butter-sauce/

2 lbs (6) boneless skinless chicken thighs
3 jumbo eggs
1 cup finely-grated Romano cheese
1/3-1/2 c. Cassava flour
3 T olive oil
2/3 c white wine
1/2 stick butter