INGREDIENTS: 2 cups fresh cherries, pitted 3 nectarines or peaches, sliced and divided 1-1/2 whole chicken breasts, skinned, boned, cooked, and diced 1-1/2 cups sliced celery 2 tablespoons sliced green onion 1 cup mayonnaise 1/4 cup sour cream 2 tablespoons honey 1 teaspoon lemon or lime juice 1/2 teaspoon curry powder 1/8 teaspoon ground ginger...Read More

INGREDIENTS: 2 small fennel bulbs, cut into 1/2-inch wedges 1 large red onion, cut into 1/2-inch wedges 6 cloves garlic, smashed 1 cup cherry or grape tomatoes 1/2 bunch fresh thyme sprigs 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon extra-virgin olive oil 4 6-ounce salmon fillets, skinned 1 lemon, juiced...Read More

This dish was designed to be prepared using a Parrot Ranch Pottery California Steamer. This stoneware steamer is the perfect size for this recipe, but any pot-top steamer will work as long as it is large enough. I do not recommend this recipe for the inset steamer baskets as there is not enough room to...Read More

INGREDIENTS: 1 lb. wild salmon 1/2 cup soy sauce 1/4 cup maple syrup Cayenne, black pepper Sesame seed for garnish, optional METHOD: In a bowl combine soy sauce and maple syrup. Marinate wild salmon for 1 hour (overnight if possible). Place salmon skin side down on a broiler pan sprayed with non-stick spray. Sprinkle salmon...Read More

INGREDIENTS: 3 tablespoons olive oil 3 to 4 medium leeks (about 1 1/2 pounds total), well rinsed, drained, and both white and light green parts chopped 1 large egg 1 tablespoon milk 2 medium potatoes (about 10 ounces), peeled and coarsely grated 3 tablespoons chopped Kalamata olives 1/3 cup grated kefalotyri (or Parmesan cheese) 2...Read More

INGREDIENTS: 3/4 cup cherry preserves 3 tablespoons balsamic vinegar ½ teaspoon allspice ½ teaspoon cinnamon 1 tablespoon canola oil 2/3 cup finely chopped onion 2 cups pitted fresh Bing cherries 1 teaspoon finely chopped fresh rosemary ¼ teaspoon cayenne pepper pinch of salt 4 bone-in pork loin chops METHOD: Preheat the barbecue grill to medium/high...Read More

INGREDIENTS: 1 chicken, cut up for braising (legs, thighs, wings, breasts split and each half cut across,) or 8 thighs 1 tablespoon Smokey China Rub* Salt and pepper to taste 4 ounces orange juice 2 ounces brandy 2 medium brown onions, sliced into ¼ inch thick half-moons 2 cloves of garlic, peeled, de-germed, and minced...Read More

  The fresh flavors of lemon, garlic, and rosemary are the perfect complement to roasted lamb. Serve lamb with English roasted potatoes, asparagus, or sautéed glazed baby carrots. INGREDIENTS: 2 lemons, zested and juiced 5 garlic cloves, minced 1/3 cup finely chopped fresh Italian parsley 1 tablespoon fresh rosemary, minced 2 tablespoons olive oil, plus...Read More

INGREDIENTS: 2 tablespoons unsalted butter 1 tablespoon olive oil 2 tablespoons minced garlic 2 tablespoons chopped shallot 10 prawns (size #16-20), deveined and tails removed 8 ounces fresh white fish, cut into large cubes 1 tablespoon sundried tomatoes in oil, chopped 1/4 lb. fresh sundried tomato pasta 1 ounce dry white wine 1 ounce fish...Read More

INGREDIENTS: 12 large scallops, patted dry with white muscle pulled off 3 tablespoons unsalted butter 1 lb. chanterelles, morels, or other mushrooms, cleaned and sliced 1 large shallot, finely minced 10 black peppercorns, toasted in a pan on the stove (this kills the heat of the pepper, leaving behind the fruity flavor. Toast until you...Read More