Hoof, Wing, and Fin
Oly Kraut! Plus Ruben Making
This past weekend, I spent with friends I’ve known a long, long time. One from college days and another from young adulthood. We met in Olympia, the Capitol of Washington State. Under the flying pig, the Olympia Farmers Market was abloom with crowds. Everything... read more
Panko Crusted Salmon with Cumin Mayonnaise
PANKO CRUSTED SALMON WITH CUMIN MAYONNAISE Four six ounce salmon filets, cut into strips about one inch wide 1/2 C. flour 1 C. panko 2 egg whites thinned with 1/4 C. water, whisked to blend 3 Tbsp. olive oil Place the flour, panko, and egg whites in three separate... read more
Chicken and Green Beans with Black Bean Garlic Sauce Over Rice
2 Chicken thighs, remove bones and skins, save 1/2 Lb.Fresh green beens, preferably Haricot Verre or Vortex 2 Tbsp. minced garlic 1 Tbsp Sesame oil 1 Tbsp. Chinese oyster sauce 2 tsp soy sauce 1 Tbsp. corn starch 1/4 tsp ground coriander One can black beans drained... read more
Oysters PM2
One dozen oysters in the shell, scrubbed, top shell shucked, bottom jewel laid upright on a sheet pan.½ C. Asiago cheese, grated fine½ C. bread crumbs1/3 C. butter, softened1/3 C. finely chopped sweet red peppers¼ C. finely chopped purple onion2 cloves garlic, finely... read more
Asiago Dijon Chicken
375º F3 Lbs. Chicken cut into drumsticks, thighs, breast quarters, and wings1 C. Dijon mustard2-4 Tbsp. of white wine or 2 Tbsp. lemon juice with 2 tsp. water1 C. breadcrumbs1 C. Asiago cheese, grated fineDry chicken parts. Mix Dijon and wine or lemon water together... read more
Raspberry Glazed Pork Chops
1 T olive oil8 pork chops¾ C. seedless raspberry jam4 T Dijon mustard3 T raspberry or balsamic vinegar1 ½ tsp. crushed thyme1 ½ tsp. orange zestCombine all ingredients, but olive oil and chops, in a pan. Cook down until reduced to a thick glaze consistency.Fry chops... read more
Pesto Stuffed Flank Steak with Sundried Tomato Cream Sauce
Note: This is a complex recipe. I recommend separate steps to make it easier. The marinade, pesto stuffing, and demi-glace can be made up to three days ahead and kept in the refrigerator until you put all together, cutting down on the total finish time. The sauce,... read more
Dijon and Herb Crusted Rack of Lamb
An eight boned rack of lamb½ C. finely grated Asiago cheese½ C. breadcrumbs¾ tsp. finely chopped fresh rosemary1 ½ Tbsp. chopped parsley½ tsp. lemon zest¼ tsp. salt1/8 tsp. black pepper1 ¾ Tbsp. olive oil¼ C. Dijon mustardPreheat oven to 475ºF. Wash with water and pat... read more
Salmon with Rose Grapefruit Sauce
450º F4 – 6oz. salmon filets½ C. fresh squeezed grapefruit juice from 1 – 2 grapefruits (reserve peel)10 large rose geranium leaves, finely chopped1 ¼ C. Chardonnay2 medium French shallots, diced2 Tbsp. raspberry vinegar3/4C. Chilled butter cut into small... read more
Fresh Rolls with Shrimp and Peanut Dipping Sauce
Rice papers, 1 package of 121 C. shredded Napa cabbage½ C. shredded lettuce1 small bunch cilantro¼ C. shredded Thai basil1 Carrot sliced into 3-inch long thin strips½ Cucumber sliced into thin ¼ inch by 3-inch strips1C. Bay salad shrimpPrep all ingredients in... read more
