I like to think that placing one of these rich, fried shrimp cakes atop a pile of local organic lettuce and veggies negates all of the less than ideal nutritional components. Or maybe just have a small one?? But since they’re so small you’ll probably need two – possibly three. They’re delicious! serves 2-3 for dinner 1 1/2 cup chopped veggies (very small) *I used carrots, broccoli and shallots* 1 T olive oil + 2 T olive oil 1 egg 1/2 cup mayo 1 tsp dijon mustard 1 tsp Worcestershire sauce 1 tsp garlic sa.
Whoever wrote the recipe that I used for the inspiration of this dish is probably someone who likes to fancy things up. It’s listed as “mussels poulette’ in the cookbook I first saw it in, and after looking up the word ‘poulette’… I still can’t figure out what they were trying to say. Poulette, as far as I can tell, is French for ‘chicken’. And there isn’t any chicken in this recipe – not even any egg. Bizarro. So while I don’t mind chefy-cheating by throwing in .
This recipe calls for anchovy paste and I have a confession to make – when I finally located the anchovy paste at Bayview, I purchased the last tube. I’m not sure how quickly they restock – but hopefully it’s fast! If you can’t find anchovy paste at your favorite grocery store (it should be in the canned meats/fish section) or don’t want to spend the time to make your own sauce we should have this prepared and available for purchase this week – just ask! To make the sauce at home you’ll n.
This ‘recipe’ is simple, quick, nourishing and delicious. I like to look for fruit that is fresh and in season – the closer in location the better. Right now Spuds has apricots and nectarines from California, along with some local pears – all great choices! serves 2-3 for dinner 6 bamboo or metal skewers one pound of wild prawns 1 pear 1 nectarine 2 apricots olive oil sea salt Get your grill going, and then peel and de-vein the prawns. Give them a rinse, then pat dry with a paper towel and lay out on a.
Wild marbled king salmon has a wonderfully mild and light flavor so keep in mind that the bolder flavors of this particular sauce will overtake it a bit if you’re not careful. You really don’t need much more for king than a bit of salt and some heat – but if you’re into spicy sweet chipotle this sauce is a *winner*. Yum! 2 T olive oil 2 T lime juice 2 T tequila 2 T mayo 3 T honey 2 T chopped cilantro Salt and pepper Can of chipotle chilies in adobo sauce – you need *one* chili, chopped and a tsp of .
This herb butter is so good you’ll want to lick the spoon. We offered a similar compound butter for a cedar planked halibut recipe, so you might notice a theme – when there’s a plank involved I almost always get out the butter. (yum) There’s something about that smoky, garlicky, herby flavor combo that I just *love*. For the salmon you’ll want about 6 to 8oz (half a pound or less) per person, and get your hands on a cedar plank. We have them at the shop for $4, and if you use it again within a d.
It’s really hard to go wrong with fish tacos, and there has to be 101 ways to make them. We’ve gone from full breading to cheese, to sour cream and back again to fruit salsa. I really can’t say that I’ve ever met a fish taco I didn’t like, but we have sort of refined our tastes over the years. These days we go for more punches of flavor that lean toward This is one of our previously published fish tacos – complete with homemade salsa and a compound sour cream. authentic Mexican s.
This plate is what you might call verdant – very green! It’s also super tasty, easy to prepare and bursting with seasonal awesomeness. Winner! serves 2-3 for dinner 1 bunch asparagus 12 to 16oz halibut olive oil salt pepper 1 clove garlic 1/2 bunch cilantro 1/2 lime 1/4 cup olive oil 1/2 jalapeño pepper Turn your oven on to 400 and rinse your asparagus. Trim the ends off and discard, then cut the remaining stalks into 2 -3 pieces. Toss with olive oil and sprinkle with salt and pepper. On a foil lined cookie sheet, .
So I’m not sure what the difference is between a casserole and a cassoulet, (something to do with meat and white beans, so… check and check!) but the cassoulet sounds much fancier and this dish really wants to be fancy! It’s got all sorts of flavors and textures going on and it’s simple and hearty and healthy all at the same time. There’s some chopping involved, but nothing too crazy and it’s well worth the effort. serves 3 for dinner 1T olive oil 2 carrots, peeled and chopped .
So there are two schools of thought when cooking squid. You either want to cook it for just a moment or long enough so that it has plenty of time to return to “tender”. You want to shoot for 60 seconds, *or* 30 minutes…. and anything in between is ill advised unless you’re wanting a jaw workout. When making fried calamari you’re after that 60 second (or less) sweet spot where the squid and coating is just cooked and not overcooked. It can take a little practice, but it’s fairly simple so give it a sho.