This onion relish is one of those treasures to have handy in the refrigerator. It can be used so many ways-part of a vegetable dish, as a topping or relish with meats and top burgers, chopped up and mixed into whole grains, as part of a soup, and they are especially good mixed with roasted...Read More
Tapenade is a caper and olive paste that comes from Provence, France. The word comes from “tapeno,” the Provençal word for caper. This paste is extremely versatile, being used for things like crostini for appetizers, a topping on grilled salmon, a marinade for roast chicken, lamb, or beef. Use it as a quick pasta sauce,...Read More
This is a very traditional teriyaki sauce from my sushi bar days. Use on chicken, pork, fish, or beef. INGREDIENTS: 7 tablespoons sake (Japanese rice wine) 7 tablespoons mirin (Japanese sweet “cooking” wine) 7 tablespoons soy sauce 1 tablespoon sugar METHOD: Mix ingredients in a deep, heavy-bottomed saucepan with a narrower base and bring to...Read More
Use on beef, chicken, or sturdy fish like tuna, sword, salmon, or monkfish. Wipe marinade off before grilling. INGREDIENTS: 1 cup pitted oil cured black olives3 cloves garlic, peeled and de-germed1 teaspoon minced oregano leaves¼ teaspoon thyme leaves1 rinsed and chopped anchovy fillet (optional!)1/3 cup good red wineFresh ground pepper to taste¼ cup olive oilRed...Read More
A simple all-purpose marinade for beef and lamb. INGREDIENTS: 1 cup sturdy red wine1 shallot minced2 cloves garlic, peeled, de-germed, finely minced5 sprigs thyme, leaves stripped and minced1 sprig rosemary, leaves stripped and roughly chopped1 teaspoon black peppercorns, cracked METHOD: In a small bowl, whisk all ingredients together. For best results, put marinade and meat...Read More
This is a modernized version of a traditional Japanese marinade that has become popular recently. Traditionally this is used on black cod, also known as sablefish, which is broiled or grilled. Try it on salmon, mackerel, albacore, ono, or opah. Also good on pork tenderloin, rib eye, or tofu slabs. INGREDIENTS: 2 cups light miso1...Read More
INGREDIENTS: 3 cloves garlic, peeled and de-germed1 shallot, peeled and diced coarsely2 lemons, juicedPinch of salt ~ 1/8 teaspoonFresh ground pepper to taste1/2 bunch flat leaf parsley, most of the stems discarded2 tablespoons each fresh oregano, marjoram, mint and/or basil, leaves only1 tablespoon fresh rosemary, leaves only1/2 tablespoon fresh thyme, leaves only1/4 cup olive oil...Read More
INGREDIENTS: 2 large limes, juiced½ large orange, juiced2 tablespoons Southwest Four Spice1-2 Jalapeno chilies, seeded and roughly chopped (If you like spicy, leave in the seeds and use both chilies.)1 large shallot, roughly chopped2 ounces of tequila, or 4 ounces of Mexican beer like Dos Equis or Bohemia,* Salt and fresh ground pepper to taste1/2...Read More
This pesto is excellent with seared halibut drizzled with lemon infused olive oil. INGREDIENTS: 1 large clove of garlic, peeled and de-germedExtra virgin olive oil, as needed3/4 cup shelled salted pistachio nuts1/4 cup roasted unsalted almonds60 larger, tender mint leavesSalt and fresh ground pepper to taste METHOD: In a large mortar, add 2 tablespoons of...Read More
RECIPES: Spicy Quinoa Pilaf, Curried Quinoa Salad Quinoa must be washed before use to remove the saponins that coat the outside. The saponins give a soapy and bitter flavor to the quinoa if not rinsed off. Domestic quinoa needs less washing, generally. A quick rinse will do, whereas imported may need several vigorous rinsings. Check...Read More
