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

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

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

kilned-again

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Testimonials

This book is my new personal favorite. Jennifer Harrington Jones is wacky and fun. Lots of delicious food descriptions. Kinda wish there were recipes included. Liked learning about the covert world of pottery.

S. LongAustin, TX

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