Salmon w/Smoked Mustard Creme Fraiche

Today I am combining leftovers for a delicious salmon sandwich that will have you wanting more, long after you have eaten up the last crumb. Dramatic much? Well, yes, but in this case, I’m not exaggerating. A crusted seared salmon topped with German Rotkohl and a smoked mustard creme fraiche served on a toasted brioche roll.

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Buffalo Chicken Pizza

I’m going to do something that I don’t normally do. I’m going to take it easy on myself. Tonight’s recipe is made with all prepared ingredients and takes less than 10 minutes to throw together. The rest of the time, 25 minutes, is baking time. So, grab a glass of wine, put your feet up, and wait for the timer to go off.

Warning, this can be a bit on the spicy side. Therefore not suited for everyone. Take heart, I can eat it and I cannot take anything above mild. How is that? Because the blue cheese dressing and mozzarella cheese balance the heat taking it down to moderate.

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Black Squid Ink Pasta in a Uni Sauce

Today, while I was strolling through the farmer’s market, I found this artistic black squid ink pasta and knew just what I wanted to do with it. This is why I spend so much time at specialty shops and farmers markets. When thinking of dinner ideas, I often see color first and how pretty that would look next to this or that. When I saw black pasta, I knew I wanted to serve it with a creamy uni sauce that had a touch of turmeric added to give it color. This makes a stunning dish with all that black pasta swimming in a pale-yellow sauce. Add some smoked shrimp on top for a truly spectacular presentation.

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Gourmet Meatloaf

I have not always been a meatloaf fan. I remember it being a budget-friendly meal mom threw together using bread crumbs and ketchup to keep four little monsters fed. So, I was surprised to see it on so many Farm-to-Table menus offering “gourmet meatloaf” with a sticker price of $22 per plate. What’s up with that?

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Nut Crusted Tilapia

I’m taking us to the big island of Honolulu today with this macadamia nut crusted tilapia. For the best flavor serve it in a creamy lemon caper butter.  I first tried macadamia crusted fish at a well-known restaurant in Hawaii. It was love at first bite. The nutty taste complements the almost bland taste of tilapia.

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