Salsa

Cut mangos in half and remove the pit and hold it in your hand and take a paring knife and cut a checkerboard pattern into the meat leaving the skin intact. Then tun the skin inside out and cut off all the mango flesh into little cubes.

Add half of the medium red onion chopped

Add chopped cilentro (maybe 1/2 cup)

Add 1-2 jalapenos cut in half quarters and mince take out seeds

1 Tsp cumin

Mix and let it sit in the refrigerator for an hour and then drain excess fluid.

Serve with grilled swordfish or chips

Grilled Swordfish

Swordfish steaks

Lime

Cumin

Coriander

Celantro

Mortons Salt kosher

Pepper fresh ground

Rub into fish the fish in coriander, cumin, (1T of each) minced cilantro, salt and pepper and marinate.

Grill fish

Squeeze lime juice on top when its done and serve with mango salsa

Garlic mashed potatoes

Mash with all ingredients

Great with rack of lamb, served with cabernet sauce or

with filet mignon and gravy,

Served with asparagus, spinach, or broccoli.

Jambalaya

TBA

Ed carried on the love of good food and intuitive cooking skills from both his mother’s and father’s family traditions.  From early childhood, Ed enjoyed watching cooking shows on TV---as much for the entertainment as for the food.  As a young teen he started making tasty and beautifully presented dishes and enhanced family menus with new recipes he adapted from these shows. Some favorites were grilled swordfish with fresh mango salsa, garlic mashed potatoes served as small balls wrapped in steamed baby spinach and topped with 3 sprigs fanned out of lightly grilled asparagus stalks, and filet mignon that was an experience to remember!

Ed never worked from written recipes, but he was always precise in his timing and presentation and he knew all the tricks for telling when the filet mignon or hamburger or fish was grilled to perfection. For special occasions he prepared gourmet dinners for 6-10 people, insisting only that guests come to the table as soon as he announced that the food was ready.  His fans knew it was worth it and always readily agreed.

In his later high school and college years Ed spent less time in the kitchen and more in the gym, and he developed more interest in the nutritional aspects of dietary choices.

Edward Haynes Bruno

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