Category: Tasty Recipes

Swordfish Milanese, Pickled Cherry Pepper Sauce

Swordfish Milanese, Pickled Cherry Pepper Sauce

Crispy Breaded Swordfish
Pickled Cherry Pepper Sauce with Dijon Mustard and Garlic, Arugula Salad

Swordfish Milanese combines the best parts of a classic Italian breaded cutlet with the firm, meaty texture and clean flavor of swordfish, which stays juicy when pounded thin and pan-fried. The crisp golden crust contrasts beautifully with the hearty fish, which holds up well to bold toppings or sauces. Paired with a bright lemony arugula salad, and a lively cherry pepper sauce, it feels hearty yet fresh—special but unfussy.

The cherry pepper sauce adds a tangy-sweet kick with gentle heat from sweet pickled cherry peppers, warmth from sautéed garlic, and a touch of Dijon for sharpness. Vermouth brings a fragrant note, while chicken stock ties it all together, creating a zesty, balanced sauce that wakes up every bite.

Swordfish Milanese, Pickled Cherry Pepper Sauce

Swordfish Milanese, Cherry Pepper Sauce Recipe

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Margaritaville Island Rum Cake

Margaritaville Island Rum Cake

Margaritaville Island Rum Cake

“Nibblin’ on sponge cake, watchin’ the sun bake…”

Warning: This is an Adults-Only Cake. It’s basically a sponge cake infused with rum. Lots of rum. Adapted from Margaritaville The Cookbook, Relaxed Recipes for a Taste of Paradise by Carlo Sernaglia and Julia Turshen published by Margaritaville Enterprises LLC 2018.

This Island Rum Cake joins my recipes for the iconic Cheeseburger in Paradise and Jimmy’s Favorite Seafood Gumbo as tributes to Jimmy Buffett.

Margaritaville Island Rum Cake

Margaritaville Island Rum Cake

Margaritaville Island Rum Cake

Depending on the time of day, this cake is equally great with a cup of coffee, a Mai Tai, or even a shot of rum!

Margaritaville Island Rum Cake Recipe

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Pan-Seared Halibut Cheeks, Lemony Quinoa with Garbanzos

Pan-Seared Halibut Cheeks, Lemony Quinoa with GarbanzosPan-Seared Halibut Cheeks
Lemony Quinoa with Garbanzos

When it comes to a special ingredient like halibut cheeks, it’s best to keep the recipe simple and let the product shine.

Halibut cheeks are a prized cut of the fish, often considered the most tender and flavorful part. They come from the small, rounded muscle beneath each eye of the halibut—an area the fish uses to move its jaw. Because halibut are large, flat-bodied fish, their cheeks are more substantial than most, yielding thick, scallop-like medallions that are especially sought after by chefs and seafood lovers.

The texture of halibut cheeks is one of their most appealing qualities. They’re firm yet tender, with a natural flake that’s finer and more delicate than the fillet. They have a slightly sweet, mild flavor—clean and refined, but with more succulence than the rest of the fish. Some compare them to scallops for their texture and sweetness, but halibut cheeks have a character all their own.

Cooking halibut cheeks is simple, and best when techniques highlight their delicacy. A quick pan-sear in butter and olive oil with a splash of lemon is all they need. Halibut cheeks are a treat that rewards minimalism and careful preparation.

Pan-Seared Halibut Cheeks Recipe

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Tomato-Braised Pork Chop, Creamy Polenta, Wilted Spinach

Tomato-Braised Pork Chop, Creamy Polenta, Wilted Spinach

Tomato-Braised Pork Chop
Creamy Polenta, Wilted Spinach
Fried Capers, Lemon Zest, Parmesan, Chives

A bone-in pork chop, slow-braised until tender in a robust tomato sauce layered with garlic and herbs is served over a bed of creamy polenta enriched with Parmesan, topped with gently wilted spinach. The dish is finished with crisp fried capers for texture, a bright touch of lemon zest, freshly grated Parmesan, and snipped chives to bring everything into balance.

Tomato-Braised Pork Chop

Slow-braising a pork chop in tomato sauce transforms a cut that might otherwise dry out into something tender, flavorful, and deeply satisfying.

The gentle simmer allows the meat to relax and absorb the savory richness of the sauce. As the pork slowly cooks, it releases its juices into the sauce, enriching it further while the acidity of the tomato helps to tenderize the meat. The result is a chop that’s moist and fork-tender, with flavor that penetrates all the way through.

Cooking on the bone adds even more depth, while the surrounding sauce keeps everything juicy and ready to spoon over a soft base of polenta and sautéed spinach.

Tomato-Braised Pork Chop Recipe

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Shrimp Roe Pappardelle

Shrimp Roe Pappardelle

Alaska Side-Striped Shrimp Roe Pappardelle
Breadcrumbs, Lemon, Garlic, Creme Fraiche

Side-striped shrimp (Pandalopsis dispar) are deep-water shrimp found in the cold Pacific waters off Alaska. They’re known for their sweet, delicate flavor and soft, tender texture. I recently used this shrimp in my recipe for Shrimp de Jonghe but saved the roe for another dish.

What sets them apart visually are the pale stripes running down their sides, and what makes them prized by chefs and seafood lovers is the orange roe carried by females.

The roe is small, firm, and clean-tasting—briny without being overpowering. It can be eaten raw, stirred into warm dishes, or used as a garnish. It brings a mild ocean salinity and a slight pop, making it a rare and understated delicacy.

Here, I pair the roe with warm pasta, letting its natural salinity and texture do the work. A simple base of butter and olive oil, garlic, and lemon is enough to carry it. The roe softens slightly as it hits the noodles, blending into the sauce while generous spoonfuls on top keep their delicate pop.

The flavor of the sea is tucked into every bite where the roe is the star… ⭐️ 🍤

Side-Striped Shrimp with Roe
Side-Striped Shrimp with Roe

Shrimp Roe Pappardelle Recipe

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