Creamy Gochujang Braised Salmon
The inspiration for this delicious dish comes from maeuntang, a spicy Korean fish stew.
Maeuntang is a flavorful and spicy stew that typically features a variety of seafood, tofu, vegetables. The broth is always seasoned with Korean red pepper flakes (gochugaru) and often red pepper paste (gochujang) plus other aromatic ingredients like garlic and ginger. It’s usually served with a side of rice.
This braised salmon dish takes on a creamy twist, blending Korean with French influences by incorporating unconventional elements such as butter, white wine, and heavy cream. Rather than serving it with rice on the side, the stew embraces a unique touch for the starch – mini potatoes braised directly within the broth.
Gochujang is a Korean red chili paste with sweet heat and a fermented umami richness. It is definitely spicy – but also has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried Korean red peppers.
It’s a heavenly pairing, marrying the freshness of the sea with the richness of a fiery, creamy broth. Each spoonful delivers a perfect balance of heat and richness. Potatoes and radish contribute not only to the stew’s visual appeal but also to its complexity of flavor. A sprinkling of parsley, scallion, and red chiles add fresh, colorful notes.
For a striking garnish, add a purple dendrobium orchid which is durable and has the ability to withstand varying temperatures without wilting, making it suitable for hot dishes. And while the orchid is considered safe for culinary purposes, here it is used for visual appeal rather than taste.
Gochujang Braised Salmon Recipe
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Leftover Turkey Soup
Panang Curry Turkey Broth, Shredded Turkey, Crispy Tofu Croutons
Broccoli, Zucchini, Carrots, Jasmine Rice
Lime, Scallion, Cilantro, Basil
Bean Sprouts and Cashews on the Side
It’s that time of year again. Time for the Annual Leftover Turkey Soup. This year doesn’t disappoint – it’s Thai-Style! Super-fragrant, complex, mildly spicy, slightly sweet & creamy – panang curry broth definitely complements the shredded roast turkey. Chock full of vegetables, jasmine rice, and plenty of fresh herbs this soup is so satisfying. And if you are, by now, a little bit tired of that traditional Thanksgiving bouquet, this dish is on the opposite end of the flavor spectrum.
Leftover Turkey Soup with Panang Curry Recipe
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Palos Verdes Pastoral 2023
🌿 🦋 🦉 🌼 “Go Wild for the Peninsula” 🌼 🦉 🦋 🌿
Nestled amidst the pristine beauty of the Palos Verdes Peninsula in Southern California, Terranea Resort, a world-class coastal haven, was the stage once again for the annual garden-to-table gala that marries a heavenly dining experience with environmental consciousness.
The Palos Verdes Peninsula Land Conservancy (PVPLC) is a non-profit organization passionately dedicated to safeguarding the Peninsula’s open spaces and natural landscapes. Since 1988, the Conservancy has preserved more than 1700 acres of natural land.
Terranea Resort, sprawled across 100 acres of picturesque terrain, continues to be the ideal venue for this splendid affair. Offering breathtaking vistas of the ocean, it was the perfect setting for an event that combined gourmet delights, wonderful wines, entertainment, and philanthropy.
The fundraiser featured fine cuisine, a signature cocktail, and wine that enchanted the palate and elevated the spirit. As the sun set over the Pacific, attendees of this magnificent soirée found their hearts and minds aligned with a purpose: to ensure that the Palos Verdes Peninsula remained a pastoral masterpiece for generations to come.
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Summer Squash Salad
🌿 🌼 🌿 🌼 🌿
Zucchini and Yellow Crookneck Squash
Burrata, Radish, Lemon, Red Chile, Pistachios, Edible Flowers
Sometimes it’s nice to serve a salad sans lettuce. Here, bountiful and seasonal summer squash step in for the ubiquitous mixed lettuces. Fresh and light, the salad is dressed simply with lemon juice and good olive oil.
Thinly sliced radish adds crunch and peppery notes, while cilantro leaves add the herbal character. A ball of burrata makes the salad fabulous with its mozzarella milky, grassy, floral notes and oozy creamy center. A few edible flowers make this salad even more summery.
Summer Squash Salad with Burrata Recipe
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Crispy Cauliflower Tacos
Fried Seasoned Cauliflower Florets
Roasted Hatch Chile & Roasted Corn Salsa
Shredded Cabbage, Charred Corn Tortillas, Pickled Red Onion
Cilantro, Edible Flower Petals, Baja White Sauce
Sometimes a vegetarian taco just hits the spot. Especially if it is made with crispy seasoned cauliflower and smothered in Hatch chile & corn salsa. These tacos are fantastico! They’re crispy, crunchy, fresh, spicy, herby, charred, creamy, tangy, colorful, and mighty tasty. Don’t wait ’til Taco Tuesday to give them a try!
Crispy Cauliflower Tacos Recipe
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