A chill is in the air… it’s almost down to the 50s here in the sunshine state! What better way to celebrate “cold” weather with a hearty, healthy meal of delicious cold water fish? Wild salmon has a higher fat content which makes it deliciously moist and chock full of omega-3’s. You get the best benefits and most intense flavor from leaving the skin on, and when baked on a cedar plank, this swimmer really soars to new heights. I served this with lemon-maple green beans and wild rice – the nutty/sweet flavors really complimented the glaze well, and kicked the health factor up a notch.
Rosemary-Lemon Crusted Wild Salmon with Maple Glaze!
I am a slave to spice. I live on Frank’s. Usually dinner is Frank’s with a side of whatever else we’re having. I literally put that **** on EVERYTHING. I also absolutely love Mexican food and Southwestern flavors – hence my obsession with Bobby Flay. And who doesn’t love sangria?
One of the simplest Mexican dishes to master is the fajita, and for drinks, there’s the Spanish sangria. That’s partly because there’s no real formula for either, save a few basic rules, and because anything wrapped in a warm tortilla or with wine and some hot sauce is – in my opinion – worth dying for.
Cue the Bollywood music and don your brightest sari, kiddies – we’re headed to one of my most favorite culinary locales for today’s post! I can hardly go a month without desiring that wonderful tummy-warming spicy garlicky deliciousness, filling every fiber of my being with the need to feed untillll… I go broke. Ordering any kind of food, but ESPECIALLY Indian food, is NOT cheap; especially if you like to mix all sorts of different flavors together when you order. And if you have an obsession bordering on psychotic for garlic naan. So what’s the solution?
I had tried cooking my favorite dish, murgh makhani (or butter chicken for the lingually challenged) before and it did not turn out AT ALL like I wanted, or like it should have. I chalked it up to my lack of a tandoor/clay oven, although after a quick search on Amazon I just realized this thing is not very expensive:
Well, there goes more of my paycheck.
Anyway, it IS possible to get that delicious flavor without a clay oven. The trick was concocting the right recipe with the best flavor profile. Not to toot my own horn, but I think this recipe is pretty damn bomb. Toot, toot.
Niagara falls in my mouth
serves 4 hungry hippos
I’ve always been a big blogger… back when I was a teenager I had my own personal blog, but for some reason I never ventured into food blogging. I LOVE cooking – its my get-away-from-it-all activity. So, I figure, why not give it a try? I have some delicious recipes I’d love to share with the world, and I love learning about new techniques and flavors. I’ve been going through a lot recently and have been using cooking as a way to get me through the hard times. Maybe I can share some of the comfort I find with you 🙂
Most of my recipes are made with minimal ingredients due to an unwillingness to get off my butt and go to the grocery store. In fact, some of the most interesting and delicious recipes I’ve created have been born of laziness! In addition to telling you everything you’ll need in a recipe and how to cook it, I’ll also suggest a wine or two (sometimes, rarely, a beer) that I think would go really well with the meal. Drinking wine (or anything!) is another mini-passion of mine.
Right now due to some upheaval in my life my recipe box is packed up in my friend’s car… but not to fear, I do have a few recipes memorized. This is one of them.
So, here goes… my first recipe to share!
crustaceans and carbs? win
Shrimp Baguettes with Butter, Garlic, and Lime Sauce!
Baguettes Avec Crevettes 🙂