Spicy Hot Potato Wedges

Spicy Hot Potato Wedges

6 medium potatoes of your choice, cut into wedges
1 tablespoon avocado oil (or olive oil)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon chipotle pepper powder
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar

Soak potato wedges in water for 15 minutes. Drain well and pat dry in a tea towel or paper towels. Place potatoes in bowl and coat lightly with avocado oil. Sprinkle all spices and sugar over potatoes and toss well. Place on a parchment lined baking sheet or in a glass baking dish coated lightly with avocado oil. Bake at 400 F for 40 minutes or longer till desired doneness and crispiness. Serve with a dipping sauce if you like. You might need a creamy sour cream sauce since these are pretty hot.

Baked Whole Pompano

Baked Whole Pompano

1-2 small whole pompano
1 yellow onion sliced into rings (substitute shredded cabbage)
olive oil to coat baking dish
1 tablespoon dried dill
2 large cloves garlic, minced and mashed
1 inch fresh ginger minced
4 tablespoons olive oil
zest and juice of one lemon
1 tablespoon soy sauce
1 tablespoon rice wine

1 teaspoon fish sauce
1 teaspoon hoisin
1 teaspoon oyster sauce
salt and pepper to taste

Take pompano out of fridge and let get to room temperature. Wash and pat dry pompano fish cutting off the fins and trimming the tail. Cut across body of both sides of fish with knife but not through to the bone. Sprinkle with dill, salt and pepper both sides and interior of fish. Slice onion and break apart rings. Place onion rings in bottom of baking dish and bake in oven as you're preheating oven to 400 F. You may substitute shredded cabbage instead of onion rings.

Meanwhile take remaining ingredients and whisk for the sauce. Take baking dish out of oven and place fish on the onion rings. Pour the sauce over both sides fish covering the baking dish in foil. Bake at 400 F for 20 minutes. Remove foil and bake another 10 minutes. Serve whole sliding flakey fish meat off the bones. Drizzle fish with the onion infused sauce. The sauce overwhelms the delicate fish flavor. Next time I'll make a lemon and garlic sauce alone. So delicious but quite salty.

Valentines Day Coming Soon

Valentines Day Coming Soon

Sweet & Spicy Red Pepper Jam

Sweet & Spicy Red Pepper Jam

4 red bell peppers (4 cups) seeds removed and chopped fine
1 jalapeno seeds removed and chopped fine
1 small yellow onion chopped fine
1-3/4 cups granulated sugar
 2/3 cup cider vinegar

1 teaspoon mustard ground or seeds
1 teaspoon salt
2 bay leaves whole (to be discarded at end)
1 package powdered pectin
5 of 1/2 pint canning jars

In a medium sauce pan add 1/2 cup of the sugar chopped peppers, yellow onion, vinegar, mustard, salt and bay leaves. Bring to a boil and then cook 5 more minutes. Remove the bay leaves. Add remaining sugar and pectin. Bring to a boil and cook for five more minutes. Pour jam into sterilized jars and let cool completely before refrigerating. Will keep in fridge for 3 weeks or freeze for 9 months. You can also water bath can for 10 minutes then store on a cool dark shelf or cabinet.