INGREDIENTS: 6 fillets wild caught salmon (about 2 pounds), pin bones removed (use skin-on fillets for grilling) 1/2 cup honey 3/4 cup sweet white wine, such as Riesling or Chenin Blanc 1 tablespoon citrus zest, grated (pink grapefruit, lemon, lime, orange or a combination) 1/2 cup fresh citrus juice (pink grapefruit...Read More
INGREDIENTS: 1 lb. sturgeon Salt and fresh ground black pepper Olive or grape seed oil Pinch of cinnamon and curry powder OR 1 teaspoon fresh thyme leaves, stemmed and chopped 1 recipe of Carrot Sauce (see recipe below) METHOD: (1) Cut the fish into even pieces. Depending on the shape of the piece you get, this will...Read More
This dish is true San Francisco Italian fisherman’s fare — simple and fast to prepare. INGREDIENTS: 1 1⁄2 lbs. squid, cleaned and patted dry 2 tablespoons olive oil 2 tablespoons butter 2 cloves garlic, crushed and finely minced 1 28-oz. can tomato sauce 1/4 teaspoon red pepper flakes 1/4 cup water 1 cup white wine...Read More
INGREDIENTS: 2 cups Saffron Corn Sauce (see recipe), heated through 2 cups (about 1/2 lb.) medium-sized oyster mushrooms, torn if large 1/2 cup white wine 1 cup fine-diced (corn kernel size) Yukon Gold, or similar potato 1/2 cup fine-diced (corn kernel size) red bell pepper 1 cup corn kernels 2 tablespoons minced shallots 1 cup...Read More
This is one of my favorite dishes to serve for a light summer dinner at the height of halibut season on the Monterey Bay. Place the cooked halibut on a bed of watercress or mache, sauce, and finish with a sprinkle of toasted black sesame seeds. Serve with steamed bok choy and rice or couscous....Read More
With a bottle of chilled chardonnay, crusty warm bread, and mixed greens with a lemony dressing – this poached salmon makes an easy, cool summer luncheon or dinner for a small party. INGREDIENTS: 3 cups dry, flavorful white wine (Chardonnay is perfect) 3 cups water 1 lemon, sliced 1 tablespoon black peppercorns 10 juniper berries,...Read More
Who can resist summer-by-the-seaside fried calamari? Squid is at the height of its season in midsummer in the Monterey Bay — and a favorite amongst the locals! INGREDIENTS: 1 lb. fresh squid, cleaned and cut into 1/2 inch rings* 2 tablespoons cornstarch 4 tablespoons flour or semolina 2 teaspoons Old Bay seasoning 2 cups peanut...Read More
I love the texture of salmon seared in a pan without turning it, and then finished in the oven. The top develops a crackling crust and the inside is moist and flaky. The fava sauce has a little tang that is inherent with fava beans and is a wonderful foil for the rich salmon. The...Read More
