©2018 by http://dospizotesoliveranch.com.

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Pescado Splash



(2) Tablespoons pine nuts

(3) Tablespoons finely chopped flat leaf parsley

(4) Teaspoons capers

(1) Tablespoon finely minced scallions

(½) Cup extra virgin olive oil

(1) Tablespoon fresh lemon juice

(2) lbs salmon fillet cut in 6 portions

Salt and freshly ground pepper


  1. Combine parsley, capers, scallions and garlic in a bowl.

  2. Roast pine nuts in the oven at 350° F for 30 minutes. Remove pine nuts from the oven and add them to the bowl.Stir in half the olive oil. Set aside.

  3. Preheat broiler or grill.

  4. Brush salmon with the remaining olive oil and broil or grill close to the source of heat for 2 minutes on each side or to desired degree of doneness.

  5. Remove from heat and allow to rest for 2 minutes

  6. Season salmon to taste with salt and pepper.

  7. Stir in lemon juice to the bowl

  8. Drizzle or brush mixture over salmon and serve.

Pizotes’ Pumpkin Pie


(3) Large eggs beaten with 1 tablespoon extra virgin olive oil

(1 ½) Teaspoons ground cinnamon

(½) Teaspoon ground ginger

(¼) Teaspoon ground nutmeg

(1/8) Teaspoon ground cloves

(1) Tablespoon cornstarch

(½) Teaspoon salt

(1 ¼) Cups dark brown sugar

(1) 15oz can (about 2 cups)

Pumpkin purée

(2) Premade pie crusts

(¼) Cup extra virgin olive oil


  1. Preheat oven to 375° F.

  2. Mix pumpkin purée, eggs and brown sugar together.Add cinnamon, ginger, nutmeg, cloves and olive oil until consistency is even.

  3. Pour the mixture into both pie crusts.  Only fill up each crust to about ¾ of the way. 

  4. Bake the pies for about 50 to 60 minutes.  After about 20 to 25 minutes, cover edges with aluminum foil to keep the edges of the crust from getting too brown.

  5. Check the pies while baking for doneness.

  6. Once done, remove from oven and allow pies to cool for at least 3 hours.

  7. If you have leftovers, cover tightly refrigerate up to three days.