"I Ate a Pink Flamingo."

Danny Peter Flores
Mar 22, 2016
1 min read

Updated: Jul 2, 2021

Prepare salmon by stuffing either steel head or sockeye with cilantro sprigs, minced garlic and canola oil for garnish and brush on a marinade of pomegranate juice, calamansi (Philippine citrus rounds), key lime juice, pineapple bits, rosemary and mint with canola oil mixture in a roasting pan (380 deg C). Remember to finish the fish by grilling opened face with the fish filleted opened sides in their halves, butterflied fashioned, after the brushed-on marinade.

Serve on the side GMO saffron "golden rice" with the grilled, glazed fish halves. Salt and pepper to taste.

For dessert, Philippine fancy papaya fruit halves (seeded) spiked with added calamansi, honey drizzled and pomegranate juice.

For the drink, try this Malibu Watermelon Splash: 1 oz. Malibu Coconut Rum, 2 oz. soda water, 1 oz. watermelon juice, 1/2 oz lemon juice, watermelon wedge and ice. [Taken from Safeway Advertisement for Malibu Coconut Rum (R)].

Alternatively the salmon fillets can be premarinated in the herbs and spices mentioned above and done in a smoker for delightful salmon tid bits.

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

Foodies Buffet Onboard Cuisine

"I Ate a Pink Flamingo."

Recent Posts

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1

#2

#3

Foodies Buffet Onboard Cuisine

IN PRACTICE SOME COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1

#2

​

#3

IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS: