Perfectly Poached Salmon

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Admittedly, I’ve struggled with cooking salmon for years now. Coooking salmon seems like such a basic skill.  A little too much heat and salmon can get very dry, still edible but a far cry from that perfectly moist, tender, and cooked result you expected. Justin Chapple at Food & Wine’s Mad Genius kitchen solves our salmon woes.

The answer to perfectly poached salmon after the jump!

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Smoked Salmon Mango Salad with Mustard Dressing

If you’re looking for a new recipe for smoked salmon, this mango salad is a satisfying and fresh plate.  It’s also low carb.  Yay!

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Recipe after the jump!

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Tomato Basil Seared Scallops

I cooked scallops for the first time last night.  I was nervous about cooking to the perfect “done-ness” but the process proved to be pretty fail proof.   This recipe was also improvised and I love how it turned out!  The tomatoes, basil, and rosemary add so much flavor but the dish isn’t drenched or submerged in a stew, allowing  you to appreciate the taste and texture of the scallops on their own.

IMG_1293Recipe after the jump! 🙂

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Oysters Magic Sauce

Oysters don’t have to be reserved for a special occasion or only enjoyed in a fine restaurant.  They’re quite easy to prepare at home whether served raw or cooked.  I’d also like to share with you a delectable, magical, fantastical sauce made from Hog Island’s hogwash recipe and my own little sumthin sumtthin on top.  This preparation is absolutely the best way I’ve had oysters.
IMG_1236Recipe and how to shuck video after the jump.  I hope I’ve demystified making oysters at home for some 🙂

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The Best Way to Cook Dungeness Grab

Here on the West Coast, Dungeness crab season is well under way.  The crab season peaks at the start in December and runs through June.  Here are more Dungeness Crab Season Facts.

Some people lament on how dry Dungeness crab meat can be, but they may not be doing it right.  I’ve experimented with cooking live crab at home and I found the perfect method to yield totally cooked but very juicy meat.  I prepared crab for a picnic party of 10 and made dipping sauces.  The crab meat was so good on its own that no one used the sauces!

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Recipe after the jump! 🙂

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