I love cheese. Baby Lady tells me I am just a large rat. There is something about fermented milk with a little rennet and whatnots that simply sets my soul free.
Continue reading Roasted Pepper, Mushroom and Goat Cheese Napoleon
Baby Lady says this is such a pretty dish. She’s right. It is. This is another one of the recipes from the Blue Tomato. If you like large appetizers, this fits the bill. Personally, we think of it as a perfect lunch. Baby Lady loves the tomato ceviche sauce that accompanies this dish. The flavors are in perfect balance. P-H-E-N-O-M-I-N-A-L!!! Continue reading Crab and Shrimp Stuffed Avocado with Tomato Ceviche Sauce
This is a wonderful Greek dish we discovered. Garides Saganaki means shrimp with cheese in Greek. It is a traditional dish typically made with shrimp, tomato sauce and feta cheese. Our recipe adds mint. Continue reading Garides Saganaki (Shrimp with Tomatoes, Feta & Mint)
This is the last of the Trio of Tuna appetizer course referenced in Tuna Tartare with Coconut Yuzu Kosho and Coconut Leche de Tigre. This trio went together wonderfully. Although this is considered an appetizer (and was fixed as such in the Trio), if you follow the instructions, it’s a HUGE appetizer. I think of it as a wonderful lunch otherwise reduce it’s size. Give it a try. It is scrumptious. Continue reading Ahi Poke Stack with Avocado
In the preceding recipe for Tuna Tartare with Coconut Yuzu Kosho and Coconut Leche de Tigre I pointed out the three appetizers on the appetizer plate: 1) Tuna Tartare with Coconut Yuzu Kosho and Coconut Leche de Tigre, 2) Minute Poke, and 3) Ahi Poke Stack. This recipe is for the Minute Poke. I call it Deconstructed Poke. Continue reading Minute Poke
“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
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
REMCooks 