health

Baked Wild Sockeye Salmon With Baby Arugula

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Once in a while, when you don’t have the time, urge or patience to cook a complicated dish, but still want to dine like a king/queen – this is for you 🙂
Total prep time – 5 minutes
Total time from start to end – 15 to 20 minutes, depending on the thickness of the filet and your preference of doneness of the fish (internal temperature).
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Bon Appétit ! Life is Good !
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Click here for more Salmon on ChefsOpinion
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Baked Wild Sockeye Salmon With Baby Arugula

Bella’s Baked Wild Sockeye Salmon

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: trim 1.5 lbs salmon filet, remove all pin bones with tweezers, remove skin

: season salmon filet on both sides with EVO, kosher salt, garlic paste, sriracha and lemon juice to taste, place on a wire rack

: I cut up the un-seasoned skin for Bella; put the rack into a 420F pre-heated oven

: cook until salmon is done to your liking ( I prefer to cook mine to med-well- the carry-over heat will cook it to a perfect, juicy doneness); meanwhile, dress 8 oz baby arugula with 2 tblsp dressing of your choice; serves 2

: Baked Wild Sockeye Salmon With Baby Arugula

: Baked Wild Sockeye Salmon With Baby Arugula

: Baked Wild Sockeye Salmon With Baby Arugula

: Baked Wild Sockeye Salmon With Baby Arugula

: Baked Wild Sockeye Salmon With Baby Arugula

: Bella’s Baked Wild Sockeye Salmon

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH TWO
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD” – MONTH ONE
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Life is Good ! – Sunday Lunch By The Pool – “Grilled Shrimp Brochettes On Honey/Rum-Macerated Fruits”

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Life is Good ! – Sunday Lunch By The Pool – “Grilled Shrimp Brochettes On Honey/Rum-Macerated Fruits”

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Summer has hit our little part of paradise, Florida, over the head with a vengeance.
While the first three weeks of official summer were pure liquid sunshine, with all the flooding and whatever else goes with torrential rain, now the real sunshine has finally arrived.
Alas, as usual, we all complain that it is too hot. When it rains we complain that it is too wet. Outside of summer, we complain it is too cold, and all year-long we complain about the traffic, the tourists and our mothers in law 🙂
One just can’t make us Floridians unconditionally happy, no matter what.
But the one thing that will make us feel good, at least for a while, is a BBQ by the pool.
Good, simple food, a few cold brewskies and good company and the world is fine for a few hours.
As for me, I do have good company in Bella, my brew is iced tea and Madam and I enjoy our time alone by the pool, (of course, the damn water in the pool is too warm this time of the year) 😦
But, the tranquility and peace, some great music from the boom box and wonderful food are all we need for now 🙂 .
How times have changed……..
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Bon Appétit ! Life is Good !
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Click here for more Shrimp on ChefsOpinion
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Life is Good ! – Sunday Lunch By The Pool – “Grilled Shrimp Brochettes On Honey/Rum-Macerated Fruits”

Honey/Rum-Macerated Fruits

Life is Good ! – Sunday Lunch By The Pool – “Grilled Shrimp Brochettes On Honey/Rum-Macerated Fruits”

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: mix fruit of your choice with organic honey and lime juice to taste, macerate for one hour in the fridge (not longer, or the fruit becomes too soft)

: season shrimp brochettes with kosher salt, cayenne pepper and lime juice to taste, grill on both sides on high heat until just cooked through, serve at once

: plate the fruits

: top with the brochettes, sprinkle with pomegranate seeds and basil or mint leaves

: Life is Good ! – Sunday Lunch By The Pool – “Grilled Shrimp Brochettes On Honey/Rum-Macerated Fruits”

: Life is Good ! – Sunday Lunch By The Pool – “Grilled Shrimp Brochettes On Honey/Rum-Macerated Fruits”

: Life is Good ! – Sunday Lunch By The Pool – “Grilled Shrimp Brochettes On Honey/Rum-Macerated Fruits”

: Life is Good ! – Sunday Lunch By The Pool – “Grilled Shrimp Brochettes On Honey/Rum-Macerated Fruits”

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Salad & Bread

Spinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Bread

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“Spinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Bread”
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Once in a while, “just” a salad is all I want for lunch. Today was such a day and this salad satisfied all the needs and wishes I had for such a lunch.
Light, refreshing, pretty and very flavorful, I recommend this for anybody who “just” wants a salad as a wonderful meal 🙂
As an added bonus, the garlic/pita bread was exceptional and I added it to my regular repertoire.
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Bon Appétit ! Life is Good !
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Click here for more Salad on ChefsOpinion
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Spinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Bread

Garlic/Chili Pita Bread

Spinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Bread

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: brush 2 ea pita bread on both sides generously with garlic oil and chili paste

: toast the bread on both sides until it becomes golden brown

: Garlic/Chili Pita Bread

: peel 2 ea grapefruits and 1 ea haas avovado, remove pit from avocaddo, cut into 1/2 inch pieces

: fillet the grapefruits, collect juice from core for the dressing

: add grapefruit and avocado to 8 oz spinach, 8 ea grape tomatoes and 8 oz salad shrimp

: prepare a dressing from the collected grapefruit juice, 2 tblsp olive oil, 1 tblsp organic honey, 1 tblsp lime juice, kosher salt and cayenne pepper to taste

: mix the salad with the dressing; serves 1 main course or 2 to 4 appetizer

: Spinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Bread

: Spinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Bread

: Spinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Bread

: Spinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Bread

: Spinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Bread

: Spinach Salad with Grapefruit Filets, Shrimp, Avocado and Grape Tomatoes, dressed with Honey/Citrus Vinaigrette, accompanied by Garlic/Chili Pita Bread

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BREAKFAST OF CHAMPIONS # 61 – Chocolate Buttermilk Waffles With Strawberries In Honey/Vanilla Cream

BREAKFAST OF CHAMPIONS # 61 – Chocolate Waffles With Strawberries In Honey And Vanilla Cream

Today was the first time that I remember getting up at 7.00pm without a reason other than trying this new lifestyle, where I get up early and go to sleep early (Midnight), without any compelling reason other than that’s the conventional thing to do.
Let’s see how long THAT last’s………
So, getting up that early and having nothing planned to do, I treated myself to this wonderful breakfast.  Before I retired fully (last Sunday), I only ever had a full breakfast on a day off, so this was breakfast virgin territory to me. I must say, with a good breakfast under the hood, the day turned out very different from what I am used to. No food-craving until the late afternoon (I did share a few grapes and cashews with Bella at around 2:00 pm), and only had a very small dinner at 8:00 pm. Feels very good and of course, I know that this is far healthier than my usual monstrously sized dinners after 10:00 pm 🙂
Let’s hope I can keep this up and become used to this healthier way of life, where the most important meal is breakfast and/or lunch and dinner is small, healthy and (mostly) sensible 🙂
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Bon Appétit !   Life is Good !
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More Waffles on ChefsOpinion
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More Breakfast of Champions on ChefsOpinion
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More Strawberries on ChefsOpinion
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Waffle Batter :
Ingredients :
1. 1/3   cup flour, 4 tsp baking powder, 2 tsp sugar, 1/2 cup melted butter, 1. 3/4 cup buttermilk, two egg yolks (whisk the two egg whites to stiff peaks)
Method :
Mix dry ingredients well, add buttermilk, egg yolks and melted butter, fold in whisked egg whites
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BREAKFAST OF CHAMPIONS # 61 – Chocolate Waffles With Strawberries In Honey And Vanilla Cream

BREAKFAST OF CHAMPIONS # 61 – Chocolate Waffles With Strawberries In Honey And Vanilla Cream

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: simmer 1 cup heavy cream until reduced by half, add 2 tblsp organic honey and 1/4 tsp organic vanilla extract

: add 8 oz cleaned/quartered strawberries

: simmer until heated through

: Strawberries In Honey And Vanilla Cream

: Spread a thin layer of waffle batter on a hot, buttered waffle iron, sprinkle with 1/4 cup “Ghirardelli Chocolate Bittersweet Baking Chips”, top with another thin layer of waffle batter, bake waffle until crisp on the outside and chocolaty-melty on the inside; to serve, dust waffles with castor sugar, serve with the creamy strawberries, decorate with fresh strawberries

: BREAKFAST OF CHAMPIONS # 61 – Chocolate Waffles With Strawberries In Honey And Vanilla Cream

: BREAKFAST OF CHAMPIONS # 61 – Chocolate Waffles With Strawberries In Honey And Vanilla Cream

: BREAKFAST OF CHAMPIONS # 61 – Chocolate Waffles With Strawberries In Honey And Vanilla Cream

: BREAKFAST OF CHAMPIONS # 61 – Chocolate Waffles With Strawberries In Honey And Vanilla Cream

: BREAKFAST OF CHAMPIONS # 61 – Chocolate Waffles With Strawberries In Honey And Vanilla Cream

: BREAKFAST OF CHAMPIONS # 61 – Chocolate Waffles With Strawberries In Honey And Vanilla Cream

: BREAKFAST OF CHAMPIONS # 61 – Chocolate Waffles With Strawberries In Honey And Vanilla Cream

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Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

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So here I was on a Thanksgiving afternoon, coming home at 4.30 pm, hungry but absolutely not in the mood to do the turkey thing just for Bella and myself.
But you see, being alone has the distinct advantage that tradition and customs can be ignored at will in ones own four walls, especially when the one you live with, Bella in my case, is even less into tradition but a sucker for ANY good food, as long as there is meat or seafood involved.
So after our walk, a decision what to prep for dinner was due.
A quick glance at the contents of the freezer and fridge revealed shrimp, cooked potatoes, cucumber, mayo, avocado, grape tomatoes and pomegranate.
Ten minutes later, myself comfortable in my TV chair and Bella by my feet, a tasty (and huge) plate of shrimp salad in my hand, we truly enjoyed our Thanksgiving dinner with not even a bit of a longing for turkey and its trimmings 🙂
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Bon Appétit ! Life is Good !
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Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: bring to a simmer 1/2 cup water, 1/2 tblsp lemon juice, 1/2 tsp garlic paste, cayenne pepper and kosher salt to taste

: add 1 lb peeled, headless, tail less, deveined shrimp, cover, simmer until shrimp are cooked through, about 2 minutes, drain, spread out to cool to room-temperature

: dice 1 med cucumber, 6 oz cooked potato, 10 ea grape tomatoes, 1/2 cup mayo, 1 tsp grated horseradish, cayenne pepper and kosher salt to taste, mix all ingredients,; to serve, arrange on serving plate, sprinkle with sliced scallions, 1 ea diced avocado and seeds from 1/2 pomegranate

: Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

: Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

: Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

: Not Your Traditional Thanksgiving Dinner ……..Shrimp And Potato Salad

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Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

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Looks like the devil is trying hard to get me off my sensible eating habits again.
Since I decided (once again) not to eat anymore sweets, (or at least just the tiniest amounts), the cravings to do so are getting stronger and stronger 😦
The only way for me to fight this is to actually prepare a sweet dish, set a tiny piece aside for Bella and I and get the rest of it off to the neighbor as quick as possible.
So far this works, hopefully for some time to come.
Yesterday, I had to fight the demons again………
I had some apples, ricotta and cashews at hand and in the back of my mind I was playing with different dessert-options, until they finally crystallized into this delicious pie/cake. And, to appease my conscience, I added some “healthy” elements by serving it with a bit of tart Greek yogurt and crunchy pomegranate seeds.
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Final Score – Myself: Happy; Bella: Happy; Neighbor: Happiest !
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Bon Appétit ! Life is Good !

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Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: core, peel and finely slice 3 lbs of apples

: to the apples add 1/4 cup cashew nuts, 1 cup cottage cheese, 4 whole eggs, 3 tbls sugar, 1 tblsp grd cinnamon, 2 tblsp lemon juice, 1/2 tblsp vanilla extract

: mix all ingredients

: line a baking dish or cast iron pan with a thin sheet of pie dough

: bake at 375F for 15 minutes

: as you can see, the dough shrunk more than I anticipated, so I added a few strips of additional pie dough between the side of the pan and the crust (if you want to use less filling, you can omit this step)

: add the filling, overlap the edges with the dough

: sprinkle generously with sugar, bake at 350F until an inserted needle comes out dry and clean

: let cool to room temperature, dust with castor sugar

: to transfer to a serving dish, turn the cake/pie upside down on a plate, then turn upside down again onto a serving dish; serve with Greek yogurt and pomegranate seeds (optional)

: Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

: Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

: Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

: Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

: Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

: Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

: Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

: Ricotta Cheese Cake With Apples And Cashews, Served With Greek Yogurt And Pomegranate Seeds

: lest you think Bella eats only steaks 🙂

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OOPS-My Doc Gave Me An A**-Whooping……….(Caramelized Apple-Cobbler With Twice baked Chocolate Cookie Crumble)

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So this morning I went to my doctor for my quarterly check-up. I knew I was in for some bad news, but boy oh boy did she let me have it. (Can you say verbal a**whooping !)
During the past couple of months, life had taken a bit of a downturn for me. Since I gave up drinking and smoking, the only way to make me feel better and help forget the daily crap has been eating – usually far too much quantities of sugar and starches.
As a result, my average sugar level has been way above my usual, decent levels. Therefore, the following dish will be the last of sugar-laden food I’ll eat. Any sweets I will prepare from here on will be strictly (mostly?) for visitors. As for starches, I will prepare and post the same as usual, although I will have to eat MUCH smaller portions again 😦 (also more salads and veggies) 🙂
And there you have it – let’s try to live a bit longer by eating healthier !
(See also ” HANS’ LIGHTER, HEALTHIER COMFORT FOOD” ).
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Bon Appétit ! Life is ~~Good~~ Tough !
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Caramelized Appe Cobbler With Twice Baked Chocolate Cookie Crumble

Caramelized Apple Cobbler With Twice Baked Chocolate Cookie Crumble

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: mix 10 med-sized, coarsely crumbled chocolate chip cookies with 1/2 tsp cinnamon powder, 1/4 cup a/p flour, 1/4 cup cashew nuts, 1/4 cup dried cranberries and 1/2 cup sugar

: Crumble Heaven

: core and peel 4 large firm apples, cut into slices

: saute apples with 1/4 cup sugar until lightly caramelized add 1/2 cup heavy cream

: simmer until thickened

: remove from heat, add 1/5 of the crumble, mix well

: generously butter a baking dish or cast iron pan

: add the apple mix

: cover with the remaining crumble, top with 8 oz butter flakes

: bake at 375 until top has lightly caramelized, about 15 to 20 minutes, remove from oven to let cool slightly; to serve, dust with castor sugar; serve with ice cream and whipped cream; serves 10

: Caramelized Apple Cobbler With Twice Baked Chocolate Cookie Crumble

: Caramelized Apple Cobbler With Twice Baked Chocolate Cookie Crumble

: Caramelized Apple Cobbler With Twice Baked Chocolate Cookie Crumble

: Caramelized Apple Cobbler With Twice Baked Chocolate Cookie Crumble

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Mango, Peach And Yogurt Smoothie

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My old standard smoothie recipe used to be ice, fruit, ice cream and lots of liquor.
I could never get enough of those rum and/or vodka spiked concoctions, which I drank by the bucketful and although they had quite a kick, they always made me feel that I am drinking healthy, what with all that fruit in it…… 🙂
So after I went cold turkey two years ago, I never felt the craving for smoothies, because frankly – no booze? – then what’s the point ?
But then somebody treated me to a smoothie about a week ago and I was hooked again. That particular smoothie was made with just mango and ice, no other ingredients. Although it was pretty good, it was at the same time lacking some more refinement, either in the form of some booze 😦 or some other taste and texture enhancer.
So today I had these slightly over-ripe mangos and nectarines in the cupboard, yogurt in the fridge and thanks to modern appliances, Ice is always just a push of a finger away at the ice-dispenser. I added a bit of organic honey, some 2% milk –
And just like that, Voilà ! My new favorite drink was born 🙂
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À Vôtre Santé ! Life is Good !

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P.S.
Adding a few jiggers of rum to this………ahhhh….
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Click here for more Smoothies on ChefsOpinion
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Mango, Peach And Yogurt Smoothie

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: wash, peel and pit two very ripe mangoes and two ripe nectarines

: really ripe, really sweet….

: add fruits to a blender, add 1 cup Greek yogurt, 2 tblsp organic honey (optional), 2 cup 2% milk and 10 ea ice cubes, blend until smooth

: Mango, Peach And Yogurt Smoothie

: Mango, Peach And Yogurt Smoothie

: Mango, Peach And Yogurt Smoothie

: Mango, Peach And Yogurt Smoothie

: Mango, Peach And Yogurt Smoothie

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Powidl Mit Pfirsich (Plum Chutney With Peaches)

: Powidl Mit Pfirsich (Plum Chutney With Peaches)

: Vanilla Ice cream With Powidl , Whipped Cream And Sweet Plum Sauce

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Here is another delicious plum recipe I want to share with y’all 🙂
Powidl has its origin in Poland (powidła or powidło) and the Czech republic (povidla), from where it went on to Austria and Germany and other European countries.
Powidl was traditionally made without additional sweeteners or gelling agents and was mostly eaten as a spread on bread and cakes. It is comparable in appearance and texture to Indian spicy plum chutney, although as the name implies, the Indian version is chock-full of spices and seasoning and more suitable as accompaniment to meat dishes.
After the war, there was very little money to go around in a typical German household, especially in the countryside and even when there was, the selection of commercially prepared foods was very limited. However, although my parents were no farmers, we owned a small amount of land with fruit trees on them, mainly apples and plums. As I described in previous posts, most of the fruits and vegetables from our land and garden were preserved to last well into the winter. With the help of our neighbors, my mom prepared our own pickles, sauerkraut, marmalade, apple sauce, etc, while most of the apples went to the communal “Mosterei” to make our own cider.
However, when Powidl was made, the best way to enjoy it was to eat it fresh, while still warm and fragrant. A slice of home-made bread (baked in the communal oven by my best friends mom, Frau Vetter), slathered with fresh butter and heavenly Powidl – provided my very first culinary happy moments at age 6 :-). In order to put this into perspective – buttered bread with sugar sprinkled on top was a special treat, so the sweet, beautifully vibrant Powidl added a whole new dimension to a simple slice of bread. Like I said before, for a few years after the war, Germany was not a place of culinary indulgence for most folks.
Well, back to the delicacy at hand; The plums I used were a bit on the tart side, so I added a small amount of sugar and honey to round out the taste. The peaches ended up in this Powidl because they had a few blemishes and therefore did not appeal to me in their raw state.
So, in the end, not a particular original Powidl – but nevertheless, a super delicious Powidl indeed 🙂
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Bon Appétit ! Life is Good !
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Click here for Indian Spiced Plum Chutney (A lloo Bukharay Ki Chutney)
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Powidl Mit Pfirsich (Plum Chutney With Peaches)

Vanilla Ice cream With Powidl , Whipped Cream And Sweet Plum Sauce

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: remove pit’s from 3 lbs plums and 2 ea peaches, add 2 tblsp sugar and 1 tblsp honey (optional, depending on the tartness of the fruit)

: cover airtight, store in refrigerator overnight

: mix the fruit with the fruit juices which have collected overnight

: bake uncovered at 360F for 3,5 hours

: after 3,5 hours……

: Powidl Mit Pfirsich (Plum Chutney With Peaches)

: powidl, salted butter, fresh-baked croissants

: spread croissants with salted butter

: top generously with warm powidl

: Powidl Mit Pfirsich (Plum Chutney With Peaches)

: Powidl Mit Pfirsich (Plum Chutney With Peaches)

: Powidl Mit Pfirsich (Plum Chutney With Peaches)

: add a generous amount of powidl to a serving bowl

: top powidl with vanilla ice cream

: add some more powidl, top with whipped cream and sweet plum sauce (mix 3 tblsp powidl with 1 tplsp heavy cream in blender until smooth)

: Vanilla Ice cream With Powidl , Whipped Cream And Sweet Plum Sauce

: Vanilla Ice cream With Powidl , Whipped Cream And Sweet Plum Sauce

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Pork Medallions Teriyaki With Rainbow-Carrots In Honeybutter

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This is a typical meal as I prepare it at least twice a week lately – lot’s of veggies and fruits, some protein and as little starch and refined sugar as possible. It is all in the balance, so some days a small amount of sugar and starch versus some days with none of it……
It took me a bit to get used to it, but trying to live a healthier (and hopefully longer) life takes some effort 🙂
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Bon Appetit ! Life is Good !
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Pork Medaillons Teriyaki With Rainbow-Carrots In Honeybutter

Pork Medallions Teriyaki With Rainbow-Carrots In Honeybutter

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: whole pork tenderloin

: cut off head and tip, reserve for another dish, remove silver-skin, discard

: cut into medallions, flatten slightly, season with kosher salt, cayenne pepper and granulated garlick

: grill on both sides until 3/4 done

: while Medallions are cooking, simmer covered baby-rainbow carrots with kosher salt, butter, water, and honey

: slowly simmer until carrots are cooked and water has evaporated

: saute one minute in the honey-butter; to serve, add finely chopped parsley

: when medallions are 3/4 done, brush with teriyaki sauce, keep on cooking and brushing on both sides until meat is almost done, remove from grill, (carry-over heat will take it to 165) let meat rest at least 5 minutes before serving