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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Chef Steps Chicken Noodles. Mind Blown.

If you haven’t signed up to join ChefSteps.com, I highly recommend it.  They also have a great YouTube channel.  ChefSteps provides an array of recipes ranging from easy to advanced, and when they say advanced, the complexity is up there with Iron Chef gods.

This chicken noodle soup recipe blew my mind.  At first glance, it doesn’t look like anything special. However, the chicken IS the noodles, making this instructional video far from mundane.

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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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Vegan Miso Orange Glazed Eggplant

Sometimes I forget that vegan cooking can be quite simple.  This eggplant dish is a great lazy meal since it only takes a few minutes to prep.  The rest of the cooking time is baking in the oven so you can set it and forget it.

Did you know that there are 14 varieties of eggplants?  Here, I used the most common one found in American grocery stores – the American or Globe eggplant with its bulbous, pear shape.  If you’d like to create this dish with better presentation, try substituting with the Japanese eggplant with its long and thin shape, cutting in half lengthwise.  You can also garnish with fresh green onions or chilies.

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Recipe after the jump 🙂

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All You Need for Peanut Sauce: Peanut Butter, Hoisin Sauce, and Water

Most recipes for peanut sauce for satay or dipping sauce for spring rolls call for a handful of ingredients.  The big secret is that you only need 3 ingredients!

Chunky Peanut Butter + Hoisin Sauce + Water, that’s it!  More specifically, you need 3 parts peanut butter to 1 part hoisin sauce.  Add water to yield desired consistency.  Microwave for 15 seconds to help the sauce mix.  Mix slowly with a spoon or whisk.  Add 1 tablespoon of water at a time, mix, then add more water if the sauce is still too thick.  Garnish with fresh chopped peanuts.

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Recipe after the jump for chicken thighs.

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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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Making Yuzukoshō FTW!

Yuzukoshō is most familiar as green, sublime speckles of heaven on sushi.  Add a dash of ponzu sauce and hello foodgasm!

Yuzukoshō is made from the peel of Yuzu, a specific type of citrus, “koshō” (chills), and salt.

Recipe after the jump 🙂

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Vegetarian Baked Mushroom Ravioli

I bought the frozen mushroom ravioli bag from Trader Joe’s.  I love the ravioli but I’m not a huge fan of the sauce.  Easy fix – discard the sauce and cook the ravioli in butter then baked with fresh grated parmesan cheese.  I also added dry aromatics – ground sage and italian seasoning mix.  The result: crispy edges, soft bits of the mushroom filling, and a subtle but nice sage and italian flavor.

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Recipe after the jump 🙂

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