A few weeks ago I posted I had just purchased a sous vide machine and was very excited to try it out. Well, I did and do I have a story for you! Continue reading Sous Vide – The Good and the Not So Good
Sous Vide – The Good and the Not So Good
What We had for Dinner Tonight: Pecan Smoked Chicken Quarters and Warm Potato, Arugula, Linguica Salad with Smoked Paprika Vinaigrette
What a tremendous meal! All of the flavors went well together.
Grilled Nairagi with Avocado, Tomato, Caper, Cilantro & Lime Salsa
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
Seared Ancho Crusted Tuna Tacos with Salsa de Aguacate con Cacahuate y Limon (Avocado, Peanut & 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)
Cheese Stuffed, Bacon Wrapped, Grilled Jalapeños
OK. Who can grill without including pork cheese and chiles? These are sooooo good and easy, too. This was the appetizer for Memorial Day dinner. Continue reading Cheese Stuffed, Bacon Wrapped, Grilled Jalapeños
Grilled Ancho Crusted Coho Salmon with Poblano Pesto
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
Hubert Keller’s Crab & Avocado Sphere with Watermelon Gazpacho
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
REMCooks 