What a beautiful weekend it was. Sunny skies, still not over 100 F (yet, but it’s coming). We’re out of the drought (at least for now). The lawn is green. The backyard is lush and the swiss chard is growing like a weed. It was a perfect lazy Sunday for grilling and fixin some of that delicious homegrown swiss chard. Continue reading Grilled Swordfish with Orange Ginger Swiss Chard
Baby Lady loves mussels. I like them a lot but what I really love is clams. Cooked right they are tender, succulent, incredibly juicy and delicately delightful. Continue reading Linguini with Mushrooms and Clams
Nairagi on the continental US generally refers to Striped Marlin; however, Nairagi is the Hawaiian name applied to all marlin species caught in Hawaii. Striped marlin, nairagi, are usually between 40 and 100 pounds in weight. Prized nairagi has a reddish-orange colored flesh with a bright red blood meat to let you know it’s fresh. Although typically caught with longline boats that stay out for 2 weeks at a time, with proper care, nairagi will retain a high quality for up to three weeks after capture. Continue reading Grilled Nairagi with Avocado, Tomato, Caper, Cilantro & Lime Salsa
For those tuna purists out there asking “You did what with tuna?” you really need to try this dish. For those of us trying to watch our diet, this is a beautiful meal. And who doesn’t like a good taco? Continue reading Seared Ancho Crusted Tuna Tacos with Salsa de Aguacate con Cacahuate y Limon (Avocado, Peanut & Lime Salsa)
It’s grilling time! Can’t you feel it? Until the last 2 days, the sun has been out. The sky has been blue. Everything in the backyard is green. Temperatures are creeping upwards into the high 80s low 90s but dropping into the high 70s at night. It’s that time of year when you want to spend time outside. Continue reading Grilled Ancho Crusted Coho Salmon with Poblano Pesto
Being an equal opportunity recipe thief, we had this dish for dinner tonight. This really is a fabulous dish. Although it is relatively straight forward, it is also rather time consuming for 8 spheres. You can do everything but the spheres ahead of time. Continue reading Hubert Keller’s Crab & Avocado Sphere with Watermelon Gazpacho
Patagonian Toothfish is a wonderful fish everybody loves. The problem is that no one bought it until they changed the name to Chilean Sea Bass. Innovation is the name of the game. Whether you call it Chilean Sea Bass or Patagonian Toothfish, this dish is fabulous. Continue reading Lemon Caper Chilean Sea Bass Steaks with Broccolini
REMCooks 