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.
Baby Lady and I love Hawaii. Her sister lives in Honolulu so we try to go over there whenever we can. The food, especially the seafood, is remarkable. We always go to my favorite local fish monger, Tamashiro Fish Market, buy some of their poke and some other fresh fish for fixin later. I keep threatening to rent an apartment over the store. My sister-in-law and her friend Ann know we like to cook and we try to cook for them when we are there. After our last visit, they sent us an autographed book, The Blue Tomato by Alan Wong with Arnold Hiura. This recipe comes from The Blue Tomato. It is an absolutely wonderful dish, although (as you will see) a little complex to make. The lobster is silky smooth, juicy and tender like you won’t believe with a beautiful coconut, lime flavor. If you want something challenging but well worth the effort, give this a try. If you do, make sure you save the remaining poaching broth as it makes an unbelievable pasta dish which I will posting next. Oh, I also forgot to tell you this dish and the pasta dish following, especially the pasta dish, is a heart attack waiting to happen,…but it is sooo good! Continue reading Coconut Butter-Poached Lobster Tail with Galangal and Lime