An Easy Creamy Cod Soup for Spring

An Easy Creamy Cod Soup for Spring

An Easy Creamy Cod Soup for Spring

It’s a fish soup that is creamy but not overly rich nor fishy, and chock-full of vegetables …asparagus, peas, and fennel. Fresh dill and lemon add herby and bright citrusy notes respectively. Wild Alaska Pacific Cod is a wonderful fish for light soups and stews as it is slightly sweet and has a mild clean taste with a lean flaky texture.

♥ Extending a heartfelt thank you to the small-boat Alaskan fishermen aboard  F/V Fortune who responsibly harvested the pristine fish used in this recipe.

Easy Creamy Cod Soup Recipe

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Panko-Crusted, Two Ways

Panko-Crusted, Two Ways

Panko-Crusted, Two Ways
Goat Cheese and Chicken

Time to get crusty! Developed in Japan during World War II, the dough for panko is baked by electrical current, heated rapidly and uniformly, quickly producing a light, yeasty, crust-free bread. The bread is then ground to create fine slivers of airy, crispy crumb. Then the crumbs are toasted to a delicate crunch which results in breadcrumbs that absorb less oil and add more volume than the traditional type.

Both goat cheese and chicken cutlets are very satisfying with wide international appeal when cooked with a panko crust. They are often served with a fresh green salad to balance the crispy-fried technique.

Panko-Crusted Recipes

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Smoked Salmon Tostadas, Baja White Sauce

Smoked Salmon Tostadas

Smoked Salmon Tostadas, Baja White Sauce

It’s a riot of colors, textures, and flavors! Silky-smoky-salty salmon, crunchy shredded cabbage, nutty-buttery avocado, peppery-crisp radish, bright-green-vegetal jalapeño, screaming-hot habanero, zesty-sour lime, herby-citrusy cilantro, sweet-tangy pickled red onion all happily combined atop crispy-charred corn tortillas. And all dressed with Baja White Sauce, that classic sauce served on top of those crave-worthy fish tacos in Baja, California.

Smoked Salmon Tostadas Recipe

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Seared Albacore, Peppercorn Brandy Cream Flambé

Seared Albacore, Peppercorn Brandy Cream Flambé

Seared Albacore
Peppercorn Brandy Cream Flambé

Albacore au Poivre is special but not complicated. A sushi-grade piece of fish, four ingredients, plus FIRE are all it takes to prepare this exceptional dish. And it comes together in about 15 minutes. Hard to believe…

Peppercorns, butter, and brandy combine in a quick showy presentation. Rich cream is swirled in at the end. Et voilà!

Seared Albacore Au Poivre Recipe

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Maxwell Street Polish Sausage

Maxwell Street Polish Sausage

Chicago’s Maxwell Street Polish Sausage
Caramelized Onions, Yellow Mustard

For Game Day Food, be it Super Bowl Sunday or any other sporting event of the year, it’s hard to beat Chicago’s beloved Polish Sausage sandwich – a delicious favorite for over 80 years…

“After debuting their new brand of all-beef sausage at Chicago’s 1893 Columbian Exposition, Austria-Hungarian immigrants Samuel Ladany and Emil Reichel opened a shop at 1215 S. Halsted: the Vienna Sausage Manufacturing Co., in the Maxwell Street neighborhood.

They provided the local vendors in the Maxwell Street Market with their product and distinctive signs. Jimmy Stefanovic, an industrious man from Yugoslavia who had escaped from Russia with his parents and family during the Bolshevic Revolution, is said to be the first to put the “Polish sausage” on a bun and sell it as a sandwich.

He arrived in Chicago in 1939, bought his aunt’s street stand to sell hot dogs and sausage sandwiches, and took over a building occupied by a deli on the northwest corner of Maxwell and Halsted.” (from the Maxwell St Foundation )

Maxwell Street Polish Sausage Recipe

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