All posts by richardmcgary

Husband, Father, Attorney & Food Lover

Sambal Olek

As I was furiously typing away posting the recipe for Minute Poke, I came to the section that mentioned Sambal Olek. Hmmmmmm. While I had the recipe in my computer cookbook, I had yet to post it here for whatever the reason. Maybe it’s because the blog is brand new and I haven’t gotten everything organized yet. Maybe it’s I forgot. GRRRR! Because certain seasonings can be used in different applications I am posting them here under Spice Mixes.  Anyway, so I can complete the recipe for Minute Poke, this is the recipe for Sambal Olek. Continue reading Sambal Olek

Tuna Tartare with Coconut Yuzu Kosho and Coconut Leche de Tigre

Tuna Tartare with Coconut Yuzu Kosho and Coconut Leche de Tigre

“Pretty food.” That’s what I call it when you’re reading a food magazine or a cookbook and you see the recipes with the gorgeous photos taken by “food stylists.” It looks so good you simply have to make it. When you do, even with professional training and years of practice, it never looks anywhere near as good as the magazine or cookbook photo. In some instances it doesn’t taste as good as it looks. This recipe does not fail.  The food looks stunning and the flavor is unbelievably delectable, unless, of course, you don’t like raw tuna. If that’s the case, then this recipe aint for you.

This is another one of Alan Wong’s recipes found in The Blue Tomato. It really is a nice cookbook full of pretty food. While I never get the food to look quite as good as the photos, I generally can get them pretty close. The details can be somewhat complex but the plating is fairly simple.

The photo above depicts the appetizer course we had for dinner recently when a friend of ours (Baby Lady’s favorite Jim) came to town. It’s always a pleasure to see him and we love to cook for him when he’s in town. On the left is the Tuna Tartare with Coconut Yuzu Kosho and Coconut Leche de Tigre (this recipe). In the middle is a Minute Poke. and on the right is an Ahi Poke Stack. I will post the recipes for all of these dishes separately with appropriate hyperlinks but will start with the one bite (you will wish you had more) Tuna Tartare with Coconut Yuzu Kosho and Coconut Leche de Tigre. Continue reading Tuna Tartare with Coconut Yuzu Kosho and Coconut Leche de Tigre

Braised Pearl Onions

I love onions. I like them raw with Barbecue, in salads and sandwiches. If they are wild onions I simply eat them the way the are. I like sautéed onions, caramelized onions, French Onion Soup. I love onions. So does my Dad.

Years ago, when I was much younger and thinner, I fixed Thanksgiving dinner for the family. My Mom and Dad, Aunt, and younger brother would join us for Thanksgiving. Because my Aunt and Dad had certain heart problems and maintained strict diets, I always tried to make something they could eat and enjoy. Then I remembered how much Dad loved onions. It’s when I decided braised onions would be the perfect side for Thanksgiving dinner. I have made them ever since and not necessarily for Holiday meals. They are not only delicious, but they are relatively easy to make and don’t require a whole lot of fussin’ over.

Continue reading Braised Pearl Onions

Jalapeño Gravlax

Inasmuch as Baby Lady wanted me to post the Smoked Salmon Pizza recipe, I thought it also best to post this recipe on how to make Gravlax.  We put our spin on it by adding jalapeños which, obviously, are not included in traditional gravlax. 🙂 It’s pretty tasty and we hope you like it. Continue reading Jalapeño Gravlax

Smoked Salmon Pizza

Baby Lady has been asking me what is the rhyme or reason as to why I post the recipes I post. Of course, there is none. I post what I feel like posting but she wanted me to post another Jacque Pepin recipe she loves. It’s a recipe for Smoked Salmon (aka Gravlax) Pizza. This is a wonderful appetizer that your guests will absolutely love. Even better, it’s simple, simple, simple. It would even make a nice light lunch. We have served this to many of our guests and have shared the recipe with several of our friends. All the responses are very positive.

Continue reading Smoked Salmon Pizza

Saffron Scented, Pernod Accented Vegetable Pot Pie

When I was a young boy (and teenager, too) we were too unsophisticated to understand “comfort food.” We had lots of home cookin’, not that my mom was a great cook because she wasn’t. It was just the way it was. Home cookin’ involved slow cooked meals, casseroles, etc. There was biscuits and gravy, chicken and dumplins, beef stew, homemade chicken and rice soup, Cincinnati (“Yankee”) Chili (mom was from Ohio) and chicken pot pies. When you went out to dinner you had fancier foods like steak, pork loin, fresh fish, etc. Growing up I never heard of “comfort food” and was rather surprised years ago when the name began to take hold. To this day I think the classification is somewhat of a misnomer. For instance, I’m always comfortable when I eat and food always comforts me.  It’s that way with everyone or why do we always plan social events around food or take friends food when they are sick or need love and comfort.  I have yet to find one food more comfortable than another. “Comfort food” is simply a classy way of marketing good ol’ home cookin’ to make what the masses eat acceptable to those who eat at fancy restaurants who charge a lot more for the things my mom would make or that they sold at the local cafe.

Anyway, I digress. I mentioned pot pies. I love pot pies. Continue reading Saffron Scented, Pernod Accented Vegetable Pot Pie

Filet of Sole Roulade Lightly Stuffed with Breadcrumbs

Baby Lady & I don’t eat a lot of red meat, primarily for diet and health reasons. Generally, we eat veggies, seafood and some chicken. When the children come home or when we entertain friends we will prepare beef, pork, lamb, etc. Because we restrict our diet and hate to eat the same thing frequently we are always looking for and trying different meals. The other day when shopping at the market we found some beautiful sole filets. We love the flakiness of sole and it’s mild flavor.  Coupled with lemon and capers it is a wonderful entree. This is what we fixed.  It’s a beautiful and delicate meal. The sole is flaky, moist and full of flavor.  Try it. Continue reading Filet of Sole Roulade Lightly Stuffed with Breadcrumbs