Ingredients 2 lbs. salmon filet, skin-on 3 Tbsp. canola oil, plus more for the baking sheet Kosher salt and freshly ground black pepper 1/3 tsp ground coriander ½ red bell pepper, finely diced (about ¼ cups) 3 scallions, trimmed and thinly sliced (white and green parts kept separate) 2 Tbsp. finely chopped ginger 3 ½ […]
Chef Judi Gallagher Serves 2 Ingredients 2 (4 ounce) fillets hog snapper or red snapper (Maggie’s Seafood at the farmer’s market is my best choice for fresh snapper) 1 tablespoon olive oil 1 lemon, juiced 2 tablespoons rice wine vinegar 1 teaspoon Dijon mustard 1 tablespoon honey 1/4 cup chopped green onions 1 teaspoon ground […]
Ingredients Marinade: 1 cup pineapple juice ½ cup Tamari soy sauce Ginger bulb- ½ cup- not peeled cut into large pieces 1 TBSP. Chinese Chili paste 1 tsp. hoisin sauce 1 TBSP. sweet chili sauce 1 tsp. All Spice Make marinade night before Halibut- 4 six ounce pieces 2 heads fresh kale washed and cut- […]
This is what I call a fusion blend of flavors for a Cinco de Mayo celebration or a hot spring night’s supper. Ingredients 1 pound fresh ahi tuna chopped 2 scallions, chopped 1 jalapeño pepper minced 1 avacado- diced Squeeze fresh lime juice Splash tarragon vinegar or rice vinegar Salt and pepper to taste Remoulade […]
Vidalia Onions- the sweet gift from Georgia I must admit that Vidalia Onions are my version of a chocolate fix. Until recently with an extended season, I anxiously anticipated the arrival of these sweet beauties towards the end of each April- another sign of spring to Northerners, a sign of 6 months of air conditioning […]
My mom always served salmon cakes with a poached egg on top- since I am watching my cholesterol and keeping things lighter for spring approaching, I recommend you try these just as the recipe specifies. Just a little dollop of sauce is plenty. Ingredients ¼ cup canola mayonnaise, divided 2 teaspoons fresh lemon juice. Divided […]
I love this simple recipe because truth be told I make a terrible homemade pie crust. Since Pillsbury has perfected their piecrust to roll out instead of unfolding, my dessert specialty comes out looking as if I rolled the dough myself. Ingredients 3 cups MacIntosh or Cortland apples, peeled, cored and sliced 1 Tablespoon butter, […]
Ingredients Canned pumpkin Low-fat vanilla yogurt Baking soda 1 large egg yolk Cake flour 4 large egg whites Cooking spray Maple syrup or honey Directions Whisk together 1/2 cup pumpkin, 1/2 cup yogurt, 1/4 teaspoon baking soda, egg yolk, and 1/4 cup flour. Whisk egg whites with 1/4 teaspoon salt; fold into pumpkin mixture. Heat […]
serves 8 Ingredients Crespelle batter ½ cup of unbleached flour 2 large eggs 2 tbsp chick pea flour 2 tbsp unsalted butter (melted) ¼ cup of milk salt & pepper to taste Mushroom filling ½ wild mushrooms (dried or fresh) 2 cups of ground beef 2 cloves of garlic 1 medium onion (diced) salt & […]
Servings: 12 Meal Type: Breakfast, Brunch Ethnicity: New American Establishments: Restaurant, Business and Industry Account, Catering Operation Food Cost Percentage: 25 Chef: Daniel Brule Location: Florida Chef Daniel Brule is a graduate of the CIA and has worked in a variety of food service fields, including hotel operations, in-flight service, business & industry and healthcare. […]
