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The flavors here are intense and earthy, and the after-glow is better than the most sought after comfort food. This actually feels as good as it tastes, if that makes any sense.
This is completely easy, very quick, and always moist and delicious. It is one of my recipes that people (my daughter in California, my sister in Ohio, etc) frequently tell me has become a staple in their homes too, after I shared it with them. I’m sorry I haven’t gotten it onto the blog until now!
I used the assortment of peppers shown below as the launching point for this for this dish, as well as the leftover roasted salmon I had in the refrigerator.
We have made these salmon burgers for over 15 years, having adjusted a recipe over time that was originally in the New York Times. I just realized recently that the recipe has never made it onto my blog so I’m fixing this omission right away!
We had a wonderful dinner together at City Kitchen in Chapel Hill. As a special treat I had the swordfish and it was fantastic; it is shown first below. This restaurant is pricey but delicious!
Above is the most foodie meal I had this week. Also we went out for sushi where I had delicious (cooked) salmon on a bed of avocado…
But amid it all was this delightful oasis of a delicious restaurant that we had stumbled on all because of rumbling stomachs and a tiny sign.
You’ll find the following recipes on the blog for these recent menus around here. Enjoy the photos as well.
Obviously, you could serve these traditionally on buns, but I serve ours topped with homemade roasted peppers. It would be good as well topped with a spicy mayonnaise.
One of the things that has been on my bucket list for a long time has been to visit the Moosewood Restaurant in Ithaca, NY, since for over three decades I have made their recipes.
This recipe is a personal triumph because it was born out of an eureka moment. We haven’t had a classic tuna casserole in years because they usually call for canned soup that contains bogus ingredients. I’ve made and enjoyed gourmet versions – like this – but have missed the old standby. Recently when cooking soup … Read more
We’ve gotten further and further away from anything packaged. Above depicts a typical grocery haul for us. In the photos here you can see we’re still eating some favorites that have already been posted on this blog (click on the links below) but we are trying new things as well. Two of the photos below … Read more
We don’t have swordfish that often but when we do, this is one way we enjoy having it. This recipe makes enough for four people. 1/2 stick organic butter, melted zest of one lemon 2 tablespoons (or up to 1/2 cup) fresh parsley, chopped 3/4 teaspoon Lemon Pepper 1 clove garlic, crushed 1/4 teaspoon sea … Read more
This is both delicious and easy. It is wonderfully warm but not very spicy. We serve it with organic brown rice and my roasted Brussels sprouts. It is fun to eat as a whole meal-in-a-bowl out of my handmade pottery. Notes: 1. Keep your peanut oil in the refrigerator; there it will not go rancid … Read more
The website for The Brick House says, the have the best fried clams in the county, but I’ve heard others say they are the best in the whole state of Maine. Either way, they are the best I’ve ever had. I recommend you find yourself in Searsport to enjoy this delectable meal! We ate lunch … Read more
I have read some horror stories about tilapia from China being fed feces (and then antibiotics); there are no food regulations in China, and over 70% of the water is toxic, so any food from there is suspect.
