Category: Tasty Recipes

meyer lemon almond vinaigrette

meyer lemon almond vinaigrette

 meyer lemon almond vinaigrette

Here’s a delightful vinaigrette recipe. Great with greens, fish, and roasted cauliflower too.

  • 1/4 c. blanched slivered almonds, lightly toasted
  • grated zest from one medium meyer lemon
  • juice from one medium meyer lemon
  • 1 T. seasoned rice wine vinegar
  • 1 clove garlic, minced
  • 1/4 c. almond oil
  • 1/4 c. fruity olive oil
  • 1/4 t. sea salt (or to taste)

Rough chop the almonds. Mix almonds, zest, juice, vinegar, garlic, and salt in a bowl. Gradually whisk oils into the mixture.

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junk food challenge: pairing 2 fresh fish, with corn nuts?

sauteed dover sole wondra

sautéed fresh dover sole
grape tomatoes, garlic, chili flakes, corn nuts
basil garnish

pan seared swordfish
pan seared fresh local swordfish
cherry tomatoes, garlic, chili flakes, corn nuts
parsley garnish

★★★★★

the junk food challenge

corn nuts
a snack food made of deep fried corn kernels

“Let’s have some fun this month with something a little different – Junk Food!   Take your favorite Junk Food, something you are addicted to, for example chips or fries, and use it in a gourmet dish!   Note it is not a makeover of junk food, you must use the junk food item in your 5 star creation.”

The 5 Star Makeover Cooking Group hosted by Natasha the 5 Star Foodie & Lazaro of Lazaro Cooks! is an outstanding monthly event for sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations.

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When to “Doggie Bag?” Your Thoughts?

peking duck, steamed buns, wolfgang puck duck, wp24

Leftovers of Peking Duck with Steamed Buns
Accompaniments: Scallion, Pickled Daikon, Cucumber, Sugar, Hoisin

The concept of a “doggie bag” or taking home leftovers from a restaurant meal is not an American invention. It’s been around since the sixth century B.C. when Romans would wrap up goodies from a banquet meal and take home the leftovers in a cloth. It showed respect and honored the host, implying the food was good and was worthy of taking home. Food preparation way back then could not have been easy, so, seriously, whose ancestors wouldn’t take the bountiful offerings from the big buffet back to their humble abode?

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Muy Sabroso! Tortilla-Crusted Dorado

tortilla+crusted+fish
Muy Sabroso! Tortilla-Crusted Dorado
Cilantro Salad with Heirloom Cherry Tomato & Serrano Pepper
Sweet Lime Vinaigrette

Fresh wild-caught dorado from the Pacific waters off the Baja California coast is marinated with just-picked fresh-squeezed lime juice & olive oil, then crusted with crushed tortilla chips. Dorado (aka mahi mahi) has an alluring mellow flavor and a firm texture with large moist flakes.

To let the essence of the fish shine through, it is simply paired with traditional Mexican flavors resulting in a crunchy, spicy, refreshing dish. Each rich bite of fish is paired with a bite of the herb, dressed in a sweet lime vinaigrette, with a little slice of bright cherry tomato and a sliver of spicy serrano. It’s delightful.

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