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
Lynne says, “I love to make this sauce and usually double the recipe for my family. I like to use the orange blossom honey because it cuts the sharpness of the cranberries. Not only is this perfect for your holiday dinner, its wonderful on vanilla ice cream, too!” INGREDIENTS: 1 bag of organic cranberries 1/2...Read More
INGREDIENTS: 1 bunch green garlic 1 medium brown onion 2 sprigs thyme leaves, leaves removed1 tablespoon olive oil or olive oil/ butter combinedSalt and pepper1/2 cup water, white wine, white vermouth, or a combination1 teaspoon sugar1 tablespoon white wine vinegar (you may or may not need this) METHOD: Remove most of the greens from the...Read More
INGREDIENTS: 1 tablespoon Meyer lemon zest (or Eureka is fine, too)1/4 cup flat leaf parsley (approximately 6 stems)1/4 cup mint leaves only (top 4 leaves of approximately 8 sprigs)1/4 cup packed marjoram leaves (approximately 8 sprigs)2 tablespoons capers1 tablespoon finely minced shallotSalt and fresh ground pepper to tasteJuice of 1/2 a lemon (about 1 1/2...Read More
INGREDIENTS: 4 cloves of garlic, peeled and de-germed1/2 cup cilantro small, tender sprigs1/2 cup flat leaf parsley leaves (some end stems are okay) 2 teaspoons cumin, freshly ground1-2 teaspoons paprikaZest of 1 lemon, finely mincedJuice of 1 lemon½- 2 teaspoons cayenne pepper (how hot do you like it?)1 cup olive oil METHOD: Put everything in...Read More
