Corned Beef and Cabbage Tacos

Corned Beef and Cabbage Tacos

Corned Beef & Cabbage Tacos
Carrots Escabeche, Charred Corn Tortillas
Caraway Horseradish Sauce

Got left over corned beef? Try corned beef & cabbage tacos. Yep, nestled within charred corn tortillas are cubes of tangy salty spiced leftover corned beef topped with seasoned green cabbage, a creamy caraway horseradish sauce and pickled carrots. These vivacious tacos are filled with an adaptation of the ingredients found in that classic St. Patrick’s Day recipe. Except potatoes. But if you are missing the potatoes, I have a recipe for that too (see below).

Corned Beef and Cabbage Tacos

Corned Beef and Cabbage Tacos Recipe

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Spaghetti and Meatballs, Reimagined

Zucchini Quinoa Meatballs, Green Lentil Pappardelle, Fresh Tomato Sauce

Zucchini Quinoa Meatballs and Green Lentil Pappardelle
Fresh Organic Tomato Sauce with Basil, Parmesan

Imagine a super-moist, super-tasty meatball that has the added health benefits from green vegetable and quinoa. Imagine a pasta that is packed with protein, high in fiber, lower carb and gluten-free. Imagine skipping jarred sauce and preparing an easy homemade tomato sauce made from organic tomatoes and fresh basil. This is spaghetti & meatballs for 2017.

Zucchini Quinoa Meatballs, Green Lentil Pappardelle Recipe

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Winter Citrus Chicken

Chicken with Winter Citrus, Artichoke Hearts, Kalamata Olives, Capers, Herbs

Winter Citrus Chicken
Chicken Thighs with Blood Orange and Meyer Lemon
Artichoke Hearts, Kalamata Olives, Capers, White Wine, Herbs

Chicken with Winter Citrus, Artichoke Hearts, Kalamata Olives, Capers, Herbs

How much you wanna bet this is your next chicken dinner? Is there any meal more satisfying than a perfect chicken dish? Ease of preparation, striking presentation, crispy skin, bright sweet winter citrus balanced with tangy artichoke hearts, salty olives and capers. Served over healthful quinoa flavored with the irresistible pan juices…You gonna take the bet?

Winter Citrus Chicken Recipe

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Risotto Milanese (saffron and bone marrow)

Risotto Milanese (saffron and bone marrow)

Risotto alla Milanese

I had been traveling for the holidays. When I came home I wanted to reward my sweet old pooch McIntosh with a bone. He loves these bones from the butcher, and with his old teeth, he does not break the bones into dangerous bits like some of our other dogs would have done. He simply gnaws and licks the bone to his heart’s content. And then he saves them in his boneyard (see below).

Risotto alla Milanese Recipe

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It’s Back – The Stuffing Everyone Loves!

The Stuffing Everyone Loves Recipe

The Stuffing Everyone Loves!

It’s been 5 years since I’ve shared The Stuffing Everyone Loves recipe. So for 2016, it’s back!

What makes this recipe different from the familiar mushroom sage dressing served on dinner tables all over the country at this time of year? Not much, and that is the beauty of it. It’s just like you remember, only better. And everyone loves it.

Rustic ciabatta, with its porous, chewy texture is the perfect bread for this stuffing. A homemade rich-flavored giblet stock, eliminates the need to cook the stuffing inside the turkey, while retaining that classic turkey flavor.

A 50-50 ratio of vegetables (mushroom, celery, onion, and leek) to the volume of ciabatta creates a balanced, not overly bready-y dish. Cooking the stuffing in a shallow baking dish allows for the desirable contrast of buttery toasty bread atop a moist stuffing beneath. Plenty of butter, Italian parsley and butter-fried sage bring the classic flavors of the season.

And with no “surprise” ingredients (oysters, nuts, fruit, chestnuts) it simply appeals to everyone…and exceeds expectations.

The Stuffing Everyone Loves Recipe

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Striped Bass Ceviche, Passion Fruit, Persimmon

Striped Bass Ceviche with Passion Fruit

~Striped Bass Ceviche~
Passion Fruit, Persimmon, Lime
Red Onion, Chile, Cilantro, Radish Sprouts

H Mart’s seafood department is exceptional. I couldn’t pass up the beautiful striped bass sashimi and if I had more time, I would have waited for the yellowfin tuna that was about to be filleted.

Their produce department is fabulous too, showcasing the best of California fields plus esoteric fruits and vegetables found only in Asian markets. Not sure how the fuyu persimmons would be used, but several ended up in my basket just the same.

Inspiration for this vibrant ceviche comes from both my garden and my new favorite Korean supermarket. In the yard is a tree full of Persian limes while wrinkled passion fruits harvested days earlier are sitting on the counter.

The super-fresh striped bass will become ceviche, with a quick 10 minute lime marinade to preserve its pristine qualities. Paired with sweet-tart passion fruit and honeyed persimmon…a refreshing, clean, snappy recipe takes shape…

Filleting Yellowfin Tuna at H Mart
Filleting Yellowfin Tuna at H Mart
Striped Bass Ceviche, Passion Fruit, Persimmon Recipe

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Roadkill Spaghetti

Roadkill Spaghetti - Sweet Salty Angry Chicken Wings, Carrot Bones, Spicy Arrabiata Sauce

Roadkill Spaghetti
Sweet Salty Angry Chicken Wings and Carrot Bones
Spicy Arrabiata Sauce

Why, oh why did the chickens cross the road on that DARK HALLOWEEN NIGHT? This MACABRE scene is the third and last in a series of three original FRIGHTFULLY fun and flavorful BLACK bean spaghetti recipes developed for my friends at Explore Cuisine.

The BLOODY MUTILATED MESS of DEAD chickens, BLACK bean spaghetti, and white carrot BONES in a spicy arrabiata sauce is actually DEVILISHLY DELICIOUS while simultaneously HORRIFIC to behold.

GRISLY ROADKILL Spaghetti will SHOCK your friends and family with its sweet, salty, spicy flavors and GRUESOME presentation.

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Deviled Eyes Buried in Garlicky Black Bean Spaghetti Spoons

Deviled Eyes Nestled in Garlicky Black Bean Spaghetti Spoons

Deviled Eyes Buried in Garlicky Black Bean Spaghetti Spoons

Happy Halloween! DEVILED Eyes BURIED in Garlicky Black Bean Spaghetti Spoons are the first in a series of three original FRIGHTFULLY fun and flavorful BLACK bean spaghetti recipes developed for my friends at Explore Cuisine.

The challenge was to create three UNNERVING recipes with a GHOULISH bent. They needed to be CREEPY yes, but also DEVILISHLY delicious with a unique presentation – the first ones to DISAPPEAR from the halloween buffet.

To keep the VAMPIRES at bay, dish #1 is quite garlicky. BLACK spaghetti is tossed with olive oil, GARLIC, fresh herbs, red chile flakes and crumbled egg yolk, while EERIE eyeballs are flavored with GARLIC mayonnaise. BLOODSUCKERS BEWARE!

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Pumpkin Ricotta Wontons, Maple, Pomegranate, Lime

Pumpkin Ricotta Wontons, Maple, Pomegranate, Lime

Spiced Pumpkin Ricotta Wontons
Maple Syrup, Pomegranate, Lime Zest, Powdered Sugar

Sweet creamy ricotta is mixed with pumpkin puree, a bit of sugar and salt, plus a blend of cinnamon, nutmeg, ginger, allspice, and cloves. Wonton wrappers are filled with this heavenly mixture and fried to a puffy golden brown.

The warm wontons are drizzled with two syrups – maple and pomegranate, dusted with powdered sugar, and sprinkled with pomegranate arils and lime zest for a delightful autumnal dessert. ‘Tis the season for pomegranates and pumpkins!

Pumpkin Ricotta Wonton Recipe

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Roasted Sablefish, Butternut Squash and Bok Choy Curry

Roasted Sablefish, Butternut and Bok Choy Curry

Sustainable Roasted Sablefish
Butternut Squash and Bok Choy in Green Curry
Red Chili, Lime

Roasted simply with olive oil, salt and pepper – the flavor is rich, sweet, and buttery due to its high oil content. It’s texture is velvety smooth with large delicate flakes. Silky sablefish pairs very well with bold Thai flavors, nutty butternut squash, and slightly crisp bok choy stalks and slightly bitter bok choy leaves.

Last weekend I joined chefs, fishermen, local experts and educators at The Cabrillo Marine Aquarium’s Sustainable Seafood Expo 2016 to share sustainable seafood recipes and samples; talk about fisheries, habitats, and species management; and to promote and sustain wild, diverse, and healthy ocean ecosystems that will last long into the future.

Caught of the California coast with bottom longline method, sablefish is rated a “Best Choice” for sustainability by the Monterey Bay Aquarium Seafood Watch.

Roasted Sablefish & Curry Recipe

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