Baked Potato and Margarita Salt!
Yep, the secret to a great Baked Potato is Margarita Salt. I know that everyone thinks they know how to make a Baked potato these days. Just throw it in the oven and bake it for an hour, right? Well, sure. That is, if you’re looking for a basic flavorless potato, be my guest. But if you want that crispy, salty potato skin, there’s a few simple steps you need to follow in order to make your Baked Potato rock!
First, Scrub-scrub-scrub. Clean all of your potatoes before you stab them with a fork. Four to five punctures on two sides of each potato is perfect. Then drizzle olive oil over the top of each one and rub the skin with your hands until the potato is fully coated. The next step is just as easy. Sprinkle Margarita Salt over the top and turn each one over and repeat. This is a trade secret for those Salted Baked Potatoes we all love from our favorite steak houses. Why Margarita salt? Because its good! It’s very light and fluffy, and doesn’t over whelm your pallet when you’re eating it. If you don’t have Margarita Salt then just use Kosher. Then bake at 350 degrees f. for an hour. If you’re baking 4 or more potatoes, add 15 minutes for each additional potato.
Salted Baked Potato Ingredients:
Margarita Salt or Kosher
Your favorite toppings
Why Pan Fried Salmon?
Pan Fried Salmon is Delicious. As long as you stick to the two minute rule, Two minutes per side, your Pan Fried Salmon will be succulent, moist and there won’t be any left, that is, if you follow any one of my recipes for it. I’ve developed two specific recipes for Salmon, and if you want to click HERE, you are more than welcome to take a look for your self to see which one you’d rather prepare.
This Pan Fried Salmon is the easiest and the fastest to make. You can literally be eating in just 10 minutes. The one thing I will say about seafood in general, and especially when it comes to fish, never EVER use frozen fish. Frozen fish becomes dense, dull and flavorless. Even the best Chefs in the world can’t prepare a dish using frozen fish and expect it to stand up to any food critic that is use to eating fresh fish. In fact, I can pretty much guarantee that if you or someone you know claims to not like seafood at all, you either had a frozen fish cooked for you, or you just had only one bad experience that tainted the decision making process and there for never tried any other seafood again. Am I right? The biggest problem is, anyone that has done this pretty much cheated themselves by labeling the entire ocean of sea animals disgusting, and it just isn’t realistic or fair. Look, I’ve had bad food before, even badly cooked steak, but if you think I’m never going to eat another steak again you’re insane. The point is, there are good cooks, and there are bad cooks, there are great recipes and there are terrible ones. There are also a few basic rules regarding any good recipe and any great Chef or Cook. And the golden rule is, ALWAYS USE FRESH FOOD!
Pan Fried Salmon and Soya Sauce Ingredients:
Cut Salmon filet portions
Olive Oil for Cooking
Salt and Pepper to taste
1 Mango Chopped
1 tsp Freshly Chopped Cilantro
Dash of Paprika
1 part Soy Sauce
1 1/2 part Brown Sugar
1 part water
Sauce is boiled with Green Onions and Ginger until Sugar dissolves.
The Original Shoyu Sauce for this Pan Fried Salmon can be found HERE.
Happy Cinco De Mayo!
Being that Cinco De Mayo is this Coming Monday, the 5th, I imagine that everyone will be celebrating this weekend. And, in honor of this Holiday and Mexican Tradition, I’ve put together a playlist of Poor Man’s Gourmet Kitchen Mexican Recipes. Everything from Salsa and Guacamole, to Carne Asada, Chili Rellenos, or Margaritas. There’s a lot to choose from. So if you’re Celebrating this Holiday tradition, Cinco De Mayo, or you’d at least like to have some Great Mexican food, check out these recipes today and start planning your meals immediately.
Here’s the link (Click Here), to my Mexican Video Playlist, but the videos are also listed on the right side of this page! And, Happy Cinco De Mayo!