INGREDIENTS: 4 6-ounce pieces of salmon fillet per person 2 tablespoons Dijon or honey mustard 8 tablespoons breadcrumbs or Panko 2 teaspoons each of minced thyme and marjoram (fresh tarragon or dill works well also) Salt and pepper to taste 4-6 tablespoons cooking oil METHOD: Preheat oven to 450°F. Remove skin from salmon fillets, if...Read More
Much like a Tom Kha soup, this dish is a great way to cook mussels in a wok and take them to your backyard table for a crowd to share. Great with pilsner-style beer or crisp white wines, this is a great appetizer for a casual crowd to share right out of the wok, soaking...Read More
Serve this spicy curry with warm naan, pita bread, or fragrant jasmine rice. INGREDIENTS: 1 large eggplant 2 tablespoons vegetable oil 1 teaspoon cumin seeds 1 medium onion, thinly sliced 1 tablespoon ginger garlic paste (available at Indian markets) 2 teaspoons garam masala (or more to taste) 1 tomato, diced 1/2 cup plain yogurt 1...Read More
Serve this flavorful vegetable tart with a robust red wine and simple green salad for dinner, or as a brunch dish. INGREDIENTS: Crust: 2 cups flour 1 cup extra virgin olive oil 1/3 cup water 1 egg 1/4 tsp salt 1/4 tsp coarse grind black pepper Filling: 1 small eggplant, cut in half lengthwise and...Read More
This is a fairly quick dish to assemble, especially if you have soffrito on hand. Since much of the flavor for this dish comes from the tomatoes and basil, be sure to use flavorful, ripe tomatoes and fresh basil. Having a spritzer or atomizer for oil makes this dish easier to make. I recommend using...Read More
Here’s an inexpensive, traditional Southern dish to show off those flavorful late summer tomatoes you just discovered at the farmers market. Think of this like quiche or a savory tart and enjoy a small slice of tomato pie with a healthy salad and a big glass of iced tea! INGREDIENTS: One 9-inch deep dish pie...Read More
This is my version of a recipe from my friend, Lex. It is important not to crowd the meat when cooking so it browns. Charring the chilies provides flavor as well. The underlying flavors are cilantro and tomatillo. Using the cilantro stems avoids discoloration and the soapy taste some people pick up from cilantro leaves....Read More
This recipe includes the basic technique for cooking quail that starts with removing the spine and opening the bird up to lay flat. The word for this technique is “spatchcock.” * This method makes it easier to cook all parts of the bird evenly versus cooking the bird whole. Using this method, the leftover trimmings...Read More
INGREDIENTS: 6-8 medium bell peppers, any color 1 cup onion, finely chopped 1/3 cup garlic, finely minced 1/2 cup olive oil, plus additional olive oil 1 cup white rice 1/4 cup fresh chopped mint 1/4 cup fresh chopped dill 1 cup chopped, peeled fresh tomatoes 2 cups water 1 1/2 teaspoons salt 1 1/2 teaspoons...Read More
