This dish has a salty, savoury sauce with a little bit of a kick. If you don't want the spice of the jalapenos, leave it out, and finely diced onion can be used instead of the shallots.Read More
These recipes are developed, tested and re-tested until perfect. Try one at home tonight.
When I was staying in Palm Springs recently, I developed a craving for food with lots of personality and spice to counteract the many standard-issue steaks, hamburgers and pizzas I was consuming.Read More
Years ago on my first visit to Spain, I tasted a paella made on a wood-burning grill that became my standard for paellas ever since. I’ve experimented over the years but it was always missing something – it must have been the wood they used, the warm night and my new relationship. Last week, I tossed caution to the winds; instead of sourcing hard-to-find Spanish ingredients, I used what I had. Somehow this time it worked magically. A finished paella should still have some liquid on the top and ideally, a bit of a brown crust on the bottom of the pan. I used a large skillet.Read More
Cuz's in Barbados uses freshly caught marlin, but I have substituted tilapia, which is much easier to find in this country. The sandwiches are served up with a choice of mayonnaise, barbecue sauce and lethally hot Scotch bonnet sauce. At Cuz's they use a very soft roll called salt bread.Read More
Casa Mun is a serene restaurant in Buenos Aires that serves outstanding Asian food with a dash of Californian cuisine. Chef Mun Kim is a former banker from Los Angeles who was obsessed with creating fine food.Read More
A few times a month, Karen Viva-Haynes, a Cordon Bleu trained chef, serves dinner in her catering kitchen. She cooks seasonal, local food with great skill. The night we were there, the conversation flowed among the 14 guests along with the incredible eight courses of food. This is the appetizer she served us.Read More
Andy Ricker’s dish is a traditional take on steamed fish, an important part of Chinese New Year. You will need a large bamboo steamer basket. I used striped bass as I could not get fresh black bass.Read More
Snapper, striped bass or any flavourful not too thick fish with its skin works well. Brown butter has a nutty flavour that enhances fish. Be careful to adjust the heat so that the butter doesn’t burnRead More
Part of the reason I love this dish is its versatility. Mix up your fish selection by using halibut, black cod or even salmon, add shrimps or take out the squid – it all tastes wonderful. You can also replace the fish with cubed chicken breasts, if you prefer.Read More
Herbs, like spices, vary in potency. You’ve got to know when to go easy or go crazy. When it comes to parsley, the more the merrier. An entrée such as this one calls for a companion beverage with lively acidity. After all, herbs give lift to a dish; a crisp beverage carries it to victory.
A deluxe fish recipe for special entertaining. Ask for the fillet of monkfish, left whole and trimmed. It will look like a thin fillet roast. Trim the thinner end or fold it under so that the roast is of even thickness.Read More