Mains

Skinny Wild Mushroom Risotto w/Umami Paste

March 6, 2012

1 T olive oil 2 medium yellow onions, finely diced 1  1/2 cups arborio rice 1 cup white wine 1 T umami paste {optional} 32 oz chicken stock 1 pound mixed wild mushrooms, thinly sliced 1 T butter 2 T finely minced fresh thyme 2 T cream sherry {or dry sherry} 2 oz  Parmigiano, finely [...]

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Chilled Penne w/Rotisserie Chicken + Currants

February 16, 2012

3 cups shredded rotisserie chicken breast  {about 3/4 pound} 8 oz penne pasta 1/4 cup roughly chopped Marcona almonds 7 oz container Fage 2% yogurt 1/2 cup dried currants 1/2 cup chopped flat leaf parsley 1 lemon {zest + 2 T juice} 2 T reserved pasta water salt + pepper to taste *Marcona almonds are [...]

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Slow + Low Bison Chili

February 3, 2012

1 T + 1 tsp canola oil 1 pound fresh bison meat, in 1 inch cubes 1 medium yellow onion, finely diced 1 T tomato paste 1 tsp cumin seeds 2 whole chipotle peppers in adobo 2  14 1/2 oz cans fire roasted diced tomatoes 1 pint bottle Young’s Double Chocolate Stout {or any oatmeal [...]

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Seared Scallops + Grapefruit Beurre Blanc

November 10, 2011

  1 1/2 pounds dry {un-brined} sea scallops 1  cup dry white wine {try Chardonnay, Sauvignon Blanc or leftover Champagne} 1  large shallot, finely minced 1/2 cup freshly squeezed grapefruit juice  {or you can substitute 1/4 cup Meyer Lemon} grapefruit zest from one grapefruit  {or Meyer Lemon zest} kosher salt or fleur de sel and [...]

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Thai Chicken + Strawberry Salad

September 2, 2011

1  1/2 lbs  rotisserie chicken breast, shredded 3/4 cup flaked coconut 3 large limes, both juice and zest 2 T sugar 1 T honey 2 T Thai fish sauce 1 jalapeno, seeded and minced 2 tsp olive oil 1 1/2 cups each fresh {lightly packed} cilantro, basil and mint 1 quart strawberries, hulled and quartered [...]

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Grilled Salmon + Fruit Salad w/Blackberry Vinaigrette

August 15, 2011

Vinaigrette: 1  small shallot 2 cloves garlic 2 cups fresh blackberries 1/2 cup late harvest Sauvignon Blanc vinegar {or white balsamic vinegar} 2 T dark brown sugar 1 T fresh tarragon 1/4 tsp kosher salt several turns of freshly ground black pepper 1/3 cup olive oil 4 {1/3 lb each} wild Alaskan salmon filets olive [...]

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Thyme Encrusted Salmon with Blackberry Gastrique

August 3, 2011

Summer greetings everyone! I hope it has been a delicious one so far… This week, I can be found {along with this scrumptious recipe} over at Cookin Canuck. I met Dara through Dine & Dish’s super cool Adopt a Blogger program where she unwittingly signed up for the task of helping me – the newbie [...]

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Almond Crusted Halibut

June 1, 2011

1 1/3 pounds Halibut 4 T melted butter – browned zest from 2 lemons 1 cup almond meal  {I got mine at Trader Joe’s} liberal sprinkle of kosher salt several turns of pepper Serves four. Preheat oven to 450 degrees. Cut Halibut into 4 – 1/3 pound pieces and pat dry with paper towels. In [...]

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Bacon Wrapped Scallops + Apricot Chutney

May 22, 2011

Serves 6 2 lbs fresh sea scallops 1 package thick bacon- I use Neiman Ranch 2/3 cup apricot preserves 1 generous tsp. whole black peppercorns ({I use tellicherry} -coarsely crushed in a ziplock baggie with a meat tenderizer or the bottom of a skillet 1/3 cup prepared horseradish- after measuring, wrap in a doubled paper [...]

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Truffle Tremor + Shiitake Mushroom Tart

May 2, 2011

1 medium shallot, minced 1T butter 6oz shiitake mushrooms, sliced and stems trimmed 2 tsp olive oil 1/4 tsp kosher salt two turns of freshly ground pepper 1 sheet puff pastry, thawed in fridge 1 egg (for the egg wash) 4 oz Truffle Tremor, coarsely chopped, rind included 1 1/2 tsp. fresh thyme leaves, stems [...]

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