It’s a cool name for a dish. Not sure what the origin is or why it is called that. I did not want to even research it. The name is definitely French-Creole and this makes sense. Corn Maque Choux is a popular dish in Louisiana and you can find it in various iterations. Some very…… Continue reading Corn and Flounder: Maque Choux and Meuniére
Category: Fish
Miso Cured Fish on the Grill, Japanese Rice and Salad
Impatient? Skip to the Recipe This simple easy process results is an outstanding way to season and flavor fish. I think it best works with fattier fish like salmon, steelhead trout and the like. However, it works great with meaty white fish too. One of the most famous renditions is by chef Nobu Matsuhisa where…… Continue reading Miso Cured Fish on the Grill, Japanese Rice and Salad
Cod Almondine, Spinach in Almond Cream and Lemon Sauce
Fish Almondine is a classic dish. Usually made with trout. The fish is floured and sauteed in brown butter with almonds. The sauce is finished in the pan with lemon juice and parsley. It’s delicious and that’s what was for dinner tonight…sort of. This dish loosely based on one from the Rich Table restaurant book…… Continue reading Cod Almondine, Spinach in Almond Cream and Lemon Sauce
The Nomad: Scallop Seared with Parsnips and Grapes
Parsnips and scallops are a delicious match. The coolest thing about this recipe from The Nomad Cookbook is the various ways it uses parsnips. I am especially fond of the cooking method and result of the “pressed parsnip planks” (say that ten time real fast!). I will be using that again for sure. Other than…… Continue reading The Nomad: Scallop Seared with Parsnips and Grapes
Bouchon: Salmon Tartar
A process more than a recipe. I bought some really lovely salmon and decided to make tartar with some of it and had no intention of posting about it, but then I took some nice pictures and here we are recorded for posterity. It’s based on the recipe from Thomas Kellers’ Bouchon cookbook, my reference…… Continue reading Bouchon: Salmon Tartar
Salmon, Cauliflower and Citronette
This is a rare post for me. I cooked this for dinner tonight. Typically it takes me weeks or even months before getting back to something I want to blog about. This dish was simple, delicious and looked great that I figured I’ll get off my lazy behind and post it here. I picked up…… Continue reading Salmon, Cauliflower and Citronette
Oven-Roasted Cod, White Bean Relish and Cabbage
Cod is a bit tricky to cook unless one wants to batter it and deep fry it. We love the mild flavor and large tender flakes of a well cooked piece of cod. Cod has very little connective tissue and large meat “flakes”. So it tends to fall apart if you handle it too much…… Continue reading Oven-Roasted Cod, White Bean Relish and Cabbage
Citrus-Cured Salmon, Parsley-Chive Coulis
Seafood gently poached in fat is a great way to cook. Lobster poached in butter and tuna in olive oil are both such examples. The fat slowly cooks the meat and is kept at a relatively low temperature, about 44 C to 52 C (110 to 125 F) depending how you like it cooked, leaving…… Continue reading Citrus-Cured Salmon, Parsley-Chive Coulis
Oven Dried Tomatoes 