I asked the kids to make me Greek salad, and they asked how many peppers and tomatoes should be cut up? I told them to figure it out! They've only eaten a million Greek salads. And so they did. They could see the proportions as they sliced up the vegetables and proudly told me it "looked right." We, the parents, explained that cooking requires a lot of judgement, which comes with practise. It's not like baking, which needs a far more rigorous understanding if you want to start substituting and changing amounts of ingredients. We will continue to practise judgement, not just in the kitchen!
The kids also wanted terriyaki salmon. This is really easy. I found a fresh side of salmon, and Rob poured terriyaki sauce (the thin kind) on the salmon and threw it on the grill at high heat. He carefully removes the fish from its skin and flips it over right on the skin, and finishes cooking it before putting it on a warm platter. Then he cooks the skin until it is crispy. For those who think, "Yuck! Salmon skin?" You've never tried Rob's.
Then there was the chicken sauce. At least, it's included with steamed chicken when you buy it from a Chinese deli. So simple. Almost equal amounts of green onions and ginger, very finely chopped (I use a food chopper) and just enough canola or peanut oil to coat everything - or more if you want to be authentic. Either salt, or soy sauce to taste. It's prettier with plain salt, but I think it tastes better with soy sauce. Use with the terriyaki salmon, and it's surprising how much you eat - sauce and fish on plain rice.
We had grilled peppers too. Such a great time of the year.
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