So, not gonna lie, I totally ganked this off Pinterest. The stuffed dates can take a smidgen of time to prep for, but I swear to you: it’s worth the wait! This picture was from a party at my friend Brooke’s house(ever hear of Pure Romance?) and we were a bunch of hot and bothered […]
Herb Buttered Whole Chicken in Sous Vide
This whole chicken is smothered in herb compound butter and immersed in a water bath for a mere 4-6 hours in 150-75 degree water. First, make your compound butter: Butter(unsalted) up to a pound (I used 3 sticks) Fresh chopped lemon thyme, about two tablespoons Fresh parsley chopped fine, about 2 tablespoons Salt and pepper […]
Sous Vide Brown Sugar and Basil Marinated Chicken Thighs
This is an experiment. I read about another similar recipe and liked the flavor combo but didn’t have all necessary ingredients. You can find the original herehttp://damndelicious.net/2014/11/29/garlic-brown-sugar-chicken/. My version is marinated, cooked sous vide, and broiled in the oven instead of pan fried and baked. Start with a large bowl and add: Large cup of […]
Building a fruit and cheese platter
It is to say the least, edible art. I find myself building platters all the time. In culinary school, I did a cheese and wine pairing for my final project. The cheeses all had little name tags and mini pewter cheese knives used appropriately(which I still have!), layered on a platter and elegantly paired with […]
Baked Figs with Boursin Frosting
This idea came to me like a flash in the night! My 5 year old daughter had been home from school sick, and we were talking about what to eat for dinner, when I asked her if she wanted me to save the last two figs. She said yes, but that she wanted them hot. Well, […]
Baked Mac Nut Crusted Cod
This is a super easy recipe if your looking for a quick way to spruce up some boring old fish. Debone your fillet of cod, and portion in to small 4 oz(or so) pieces. Just pulse some raw macadamias(about 3 cups) until a fine meal forms(I used the dry attachment on the vitamix) and add […]
Beef Chuck Stew with Rainbow Carrots, Mushrooms and Caserecce Pasta
My little sister came for a visit and about two hours before I had to go get my daughter from school, I realized I had nothing planned and no money for take out. I could, however, whip up a beef stew in the pressure cooker. Got a giant 3 pound boneless chuck roast, a bag […]
Avaleigh turns 5 on Molokai’i
My daughter, Avaleigh turned 5 in Hawaii this year, on the island of Molokai. With my parents, cousins and close friends, we celebrated with an amazing feast. We had Ono ceviche, Venison Carpaccio with balsamic vinaigrette dressing, Venison Backstrap two ways, grilled asparagus, grilled apples and papaya, bacon wrapped tenderloin, duck egg Caesar salad, […]
Classic Avgolemono Soup
Typically, Avogolemono is served with shredded chicken. A classic Greek preparation, it is simply flavored with lemon and egg and chicken broth or stock, brought together in harmony with a simple liason. In this version, the egg whites are beat to a stiff peak before completing the soup and I also add the fragrant […]
Lamb and Veal Meatballs with Spring Onions
These wonderful meatballs are great by themselves or paired with a light and airy Avgolemono soup. Actually, I came across the idea of pairing a meatball with this classic greek preparation somewhere on the internet and basically ran off with it to make one of my favorite quick and easy meals. For the meatballs […]
Lobster and Shiitake Risotto
This is decadent. It is full of subtle flavors and buttery lobster. I have been craving this for a few weeks, and this recipe was enough for a large batch( I used a whole box of risotto!). Again, not much measured. You will need: 1 box of aborio rice, or 500 grams Avocado […]
Chicken Paprika
This will have the procedure for making the chicken paprika. No measurements, just by sight. The spices are the stars here. I use chicken thighs but you could do quarters or even just legs. I prefer thighs because they have the most skin and are the most flavorful. Preheat oven to 375. For the […]
Carrots with Lemon, Honey and Spearmint
This is my go to easy veg. Great with baby carrots, or large rounds, it can be fixed in about 30 minutes. The only ingredients you need are: 1-2# carrots 2 large pats of butter Lemon juice, splash or one whole lemon(save zest) Big squeeze of honey Dried mint, or other green herb Instructions: fill […]
Lobster Wellington
This is an original take on the classic beef Wellington recipe I learned in culinary school. It’s a smaller portion, but packed with loads of flavor and is a fantastic way to incorporate surf with turf. Because it is so rich and buttery, I recommend some fresh crisp green asparagus to accompany, but it sits […]
Mothers Salmon Recipe, all jazzed up.
Copper River Salmon with Honey Dijon Glaze & Spinach Salad with fresh raspberries and slivered almonds. My mother used to make this amazing salmon entree when I was growing up. It was minimally seasoned, but had this delicious topping of Honey Dijon Mustard that was broiled and gooey. One day, […]
