Summery Strawberry Watermelon Salad

Strawberry Watermelon Salad

🍓🍉🇺🇸 Strawberry Watermelon Salad 🍓🍉🇺🇸
Feta Cheese, Toasted Almonds, Balsamic Glaze

A fantastic seasonal Strawberry Watermelon Salad paired so well with our Memorial Day BBQ of grilled Tri-Tip au Jus and Corn on the Cob, it would be excellent on Flag Day or the 4th of July or really any day for a cookout this summer! ☀️

This salad was inspired by one of the dishes we enjoyed last month at Primal Steakhouse Las Vegas. It was quite a celebration at Primal where they set things on fire and employ lots of smoke in their cocktails and dishes. 🔥

Their Watermelon Salad was surpringly fresh and delightful, a perfect counterbalance to all the rich smoky foods including bone marrow shanks, bacony seared scallops, four cheese lobster mac, smoked NY steak, and more.

The service was super-fun and super-friendly. The themed atmosphere was charmingly mysterious and medieval. Guests are fully encouraged to unsheathe and pose with the assorment of swords from a coat of arms hanging on the wall, as well as take pics wearing helmets fashioned from the middle ages!

Themed restaurants unfortunately can vary widely in the quality of their food. This one impressed us by offering delicious upscale food and entertaining service, as well as a unique and memorable dining experience.

And while our dessert crème brûlée was set ablaze, the server handed me a heavy 4-foot-sword to heave into the air while all the folks in the dining room sang “happy birthday” and finished with “off with his head!”

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No-Cook Mexican Corn Soup

No-Cook Mexican Corn Soup

🌽 No-Cook Mexican Corn Soup 🌽

Fresh Corn, Golden Tomatoes, Yellow Bell Pepper
Tortilla Strips, Avocado, Jalapeño, Pepitas
Mexican Crema, Cotija Cheese, Lime Juice, Cilantro

Well…  it’s a “no-cook” recipe, except for the tortilla strips. And I highly recommend frying your own tortillas. The toppings on this raw soup take it over the top – visually, texturally, and flavorfully. The chilled soup itself is refreshingly delicious but definitely don’t skimp on the garnishes.

Corn season in the United States typically runs from late spring to early fall, so we are at the start of another glorious corn extravaganza.

It’s at peak sweetness and flavor when freshly picked. After harvesting, the sugars in corn begin to convert to starches, which diminishes its sweetness and overall flavor. Fresh corn is also higher in moisture, for these reasons this tasty soup is best using only fresh picked corn.

The time it takes for fresh corn to get from the field to the supermarket can vary based on several factors, including the proximity of the farm to the market, the distribution process, and logistical efficiency. However, under typical conditions, fresh corn generally reaches the supermarket within 1 to 3 days after being picked. Once at the supermarket, the corn is typically stocked on shelves quickly to ensure freshness, usually within hours of arrival.

If you can get it from a local farm or farmers market, even better!

No-Cook Mexican Corn Soup

No-Cook Mexican Corn Soup Recipe

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Oeufs Mayonnaise

Oeufs Mayonnaise

Classic Bistro Fare
🥚 Oeufs Mayonnaise 🥚

Oeufs Mayonnaise is appreciated for its simplicity and the rich creaminess of the eggs combined with the tanginess of the mayonnaise. It’s a staple in French cuisine and often served as an appetizer in bistros, cafes, and homes across France. It’s a dish that exemplifies the elegance of simplicity and the artistry of combining everyday ingredients in traditional French cooking.

In the late 1980s, Paris experienced a shift in culinary preferences, with traditional dishes like oeufs mayonnaise losing some of their allure. One factor that likely contributed to this decline in interest was growing concern about health issues, particularly the perceived risks associated with consuming foods high in cholesterol. Eggs, a key ingredient in oeufs mayonnaise, were often vilified due to their cholesterol content during this period.

Amidst this changing landscape, Claude Lebey, a prominent figure in the French culinary scene renowned for his restaurant guides, recognized the need to preserve and celebrate dishes like oeufs mayonnaise. In 1990, Lebey took action by establishing the “Association de sauvegarde de l’oeuf mayonnaise” also known as ASOM. This association was dedicated to championing the dish and ensuring its proper preparation in bistros and restaurants across Paris.

Oeufs Mayonnaise

Lebey’s motivation stemmed from a concern that bistros, iconic establishments of French gastronomy cherished for their authentic charm and simple, hearty fare, were gradually losing their traditional character. He viewed oeuf mayonnaise as more than just a dish; it was a symbol of the essence of bistro cuisine—a humble yet delicious offering that epitomized the soul of French culinary heritage.

Lebey’s efforts, coupled with a broader movement towards rediscovering and celebrating traditional cuisine, ultimately contributed to a resurgence of interest in oeufs mayonnaise. The dish regained its place on bistro menus, reaffirming its status as a beloved staple of French gastronomy and a testament to the enduring appeal of simple, well-executed dishes that have stood the test of time.

Today, Claude Lebey’s grandson, Romain Lebey, has continued his family’s legacy by further promoting and preserving French culinary traditions, including the advocacy for dishes like oeufs mayonnaise.

Oeufs Mayonnaise Recipe

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Wolfgang’s Carrot and Broccoli Rabe Terrine

Wolfgang's Carrot and Broccoli Rabe Terrine

Wolfgang’s Carrot and Broccoli Rabe
🥕🥦 Terrine 🥦🥕
Served with Savory Herb Sauce

Of his savory baked vegetable terrine, the Chef says,”It’s impressive and somewhat different.” With broad flavor appeal and a jaunty presentation, this Carrot and Broccoli Rabe Terrine is perfect for entertaining. And Wolfgang Puck sure knows a thing or two about entertaining. This year his catering company hosted Hollywood’s biggest after-party, the Academy Awards Governors Ball for the 30th year!

“To me, spending time in the kitchen should be effortless. It shouldn’t be complicated. It should be fun!” says Wolfgang on Facebook.

While the preparation of this terrine isn’t exactly effortless, it isn’t complicated, and the result is quite fun… Carrots, broccoli rabe, and cheddar are the primary flavors in this delightful layered loaf. Here, I add my umami-rich and creamy Savory Herb Sauce to complement the vegetables, adding another layer of flavors, texture, and herbaceousness.

Wolfgang's Carrot and Broccoli Rabe Terrine

Wolfgang’s Carrot and Broccoli Rabe Terrine Recipe

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Cottage Cheese Guacamole

Cottage Cheese Guacamole

🥑 Cottage Cheese Guacamole 🥑

Sitting at a bar in the M Resort Spa Casino in Las Vegas….I was playing video poker, waiting for my hair appointment in the spa. The engaging bartender was about to go on break. She told us what she brought for her lunch: Cottage Cheese Guacamole. Several of us were intrigued. And as sweet as she is, she offered us a taste of her lunch. She said that she grew up in Arizona, and this is how they always made their guacamole.

A few gamblers took her up on the offer. She brought out plastic spoons from behind the bar and gave them a taste. They all nodded, oh that’s good…

I graciously turned down the sample, but decided to try the idea at home, with my guacamole recipe paired with cultured cottage cheese.

Cottage Cheese Guacamole Recipe

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