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Category Archives: entrees
Pork Chops and Spaghetti
Classic 70s food. Mom used to make this in an electric frying pan…I mean who has one of those things anymore? The original had the vegetables pretty lightly cooked, but I caramelize the crap out of everything but the tomatoes. … Continue reading
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Beef Bourginonne
This is another one from the family treasury. I do not know if there is anything correct about this in a culinary sense, but it’s a classic, and it’s yummy. 3T olive oil 3# beef seasoned flour bouquet garni 18 … Continue reading
Poached Smoked Black Cod with Fruit Salsa
This one is from the wayback machine. I don’t even know if you can get smoked cod any more. 350F serves 2 1# smoked black cod 2 roma tomatoes, diced 1/2 red onion, diced 1 red pepper, diced 1/4 c … Continue reading
Grilled Copper River Salmon w/Hazelnut Butter
I don’t like doing much to salmon, but the unctuousness of the hazelnuts is soooo heavenly with the salmon. Feel free to use any salmon you want. this much serves 4 2 oz. hazelnuts, toasted 1/2 c butter, softened chopped … Continue reading
Chilled Poached Salmon with Red Pepper Puree
A good use of leftover salmon, like there is such a thing. Sometimes I do this if there’s some that’s been in the freezer for a time. Pour 1qt fish broth or stock, or half white wine and half … Continue reading
Seared Tuna with Brandy and Shallot Reduction
I got this one from Epicurious, they got it from Jay Wetzel. I think it would be interesting to make with halibut or salmon. yield: Serves 2, can be doubled In this simple but irresistible recipe from Aqua in San … Continue reading
Kaspar’s Curried Mussels
One of about a half-dozen recipes I use for mussels. They are abundant and inexpensive here. 1 cup dry white wine 1 cup heavy cream 2 garlic cloves, minced 1 tablespoon minced shallot 1 stalk fresh lemongrass* (lower 6 … Continue reading
Baked Halibut Soup
Also known as “Low Tide” ™ Jerry Crangi, or “$100 soup, because that’s about what it costs to make a batch. It’s incredibly good though, and sometimes trimmings can be found for some of the fishes. Feel free to vary … Continue reading
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Sundried Tomato Pesto
Use good-quality sundried tomatoes, not those sad, bitter old things you sometimes see. This is good as a pasta sauce, on sandwiches, or anywhere you want a blast of intense tomato flavor. 1c dried tomatoes in olive oil, commercial or … Continue reading
Chicken Tahitian
Another chestnut from my childhood. I can’t say I’ve made this for a while as it is all basically dumping cans of stuff into a casserole dish, and that’s not really my style these days, but it is truly DELICIOUS!! … Continue reading
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