Thai-Style Cod, Panang Curry

Thai-Style Cod, Panang Curry

🌸🌿 Thai-Style Pan-Seared Pacific Cod 🌿🌸
Panang Curry, Fried Basil
Bell Peppers, Onion, Ginger, Peanuts, Coconut, Lime

Panang Curry, with its savory blend of shrimp paste, Thai chilies, and aromatics such as lemongrass, kaffir lime, and galangal is heavenly when paired with Wild Alaska Pacific Cod. Cod is a very pleasant fish with a slightly sweet, mild clean taste and a lean flaky texture.

Together, the result is a delightful dish that is just bursting with flavors. Bell peppers, onion, and ginger form the vegetable base; where roasted peanuts add crunch and nuttiness; a drizzle of coconut milk adds creamy tropical notes; and a squeeze of lime adds that sour punch.

The best part is plenty of fried basil leaves, adding shattering herbal notes. Jasmine rice is served on the side to sop up what might be left of that exotic fragrant curry.

Thai-Style Cod, Panang Curry

🌸🌿 Thai-Style Cod, Panang Curry Recipe 🌿🌸

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Maine Scallop Crudo

Maine Scallop Crudo

🌊 Maine Scallop Crudo 🌊
Maine Dulse Seaweed, Kumquat, Radish, Jalapeño, Lemon Ponzu, Cilantro

Maine’s long coastline and clean, cold waters inspired this dish featuring raw, buttery, day-boat Sea Scallops with their slightly sweet flavors; and Dulse (Palmaria palmata) a beautiful red seaweed that has a rich, meaty, umami flavor.

Crunchy peppery radish balance the tender scallop slices, jalapeños add vegetal spiciness, and seasonal kumquats add sweet tart notes. Lemon ponzu provides a base of sweet, sour, and salty flavors, where the olive oil adds a subtle richness.

When they’re raw, dulse flakes taste like briny ocean waters, but when sautéed, the smoky and savory characteristics emerge, giving dulse the nickname “bacon of the sea,” which pairs perfectly with this coastal crudo.

Lastly, a little mound of cilantro leaves brings the bright herbal notes, a sashimi style learned from Chef Nobu.

Maine Scallop Crudo

Maine Scallop Crudo Recipe

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Old School Salisbury Steak Dinner

Old School Salisbury Steak Dinner

Old School Homemade Salisbury Steak Dinner
🥔🥩🧅  🥔🥩🧅
Mushroom Onion Gravy
Creamy Mashed Potatoes
Buttered Green Beans

Old Dr. James H. Salisbury (1823-1905) probably wouldn’t be surprised that the recipe he introduced in 1888 is still going strong. The good American doctor believed that beef was an excellent defense against many different physical problems. And while his suggestion that Salisbury steak be eaten three times a day is extreme to say the least, many of us do enjoy his comfort-food creation from time to time.

Salisbury Steak Dinner Recipe

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Charred Octopus Appetizer

Tender Charred Octopus

🐙 🐙 Tender Charred Octopus 🐙 🐙
with
Royal Corona Beans, Charred Tomato, Jalapeño, and Lemon
Fried Capers, Fresh Oregano, Olive Oil

What better way to celebrate our great spring weather than with a charred smoky octopus appetizer? Truth be told, we actually cook outside on the Blaze Grill all year long here in Las Vegas, but it is especially nice in April when it’s not too hot and not too cold.

Here I begin with Cooked Octopus Tentacles (Pulpo Cocido). Among other places, this product can be found in the refrigerated seafood section at Costco. The octopus is from the Eastern Central Atlantic Ocean, a product of Spain. It has already been cleaned and tentacles have been separated from the head. Preparation is as easy as opening the package.

The tender pre-cooked octopus is marinated in olive oil and dried oregano, then grilled until it is hot, smoky, and charred. It is plated with enormous creamy royal corona beans; charred tomatoes, jalapeños, and lemons; and fried capers. It is so tasty, colorful, and impressive that your guests will definitely think “restaurant quality.” Crusty bread makes a great accompaniment, along with a local IPA or a nice Sauvignon Blanc.

Tender Charred Octopus

Charred Octopus Appetizer Recipe

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Beef Soup with Brisket, Horseradish Matzoh Balls

Beef Soup with Brisket, Horseradish Matzoh Balls

Beef Soup with (Leftover) Brisket
Horseradish and Chive Matzoh Balls

What is special about the last day of Passover?

While the Children of Israel were in their homes in the middle of the night, God struck the Egyptians with the plague of the firstborn – all the Egyptians’ firstborn died. This plague drove the Egyptian king, Pharaoh, to tell the Israelites – “Get up and get out from among my people!”

They hurriedly left Egypt in the darkness, and for six days wandered through the Sinai desert until they reached the shores of the Red Sea. Meanwhile, Pharaoh changed his mind to set them free and sent his army of soldiers and chariots after the newly liberated nation.

As the Israelites stood on the banks of the sea, the Egyptian army came up behind them. They were caught between the sea and the pursuing army, with no reasonable chance of salvation.

Then the Lord told Moses to raise his staff and stretch out his hand over the sea and split it, and the Children of Israel came in the midst of the sea onto dry land.

Excerpted and edited from RABBI SHMUEL RABINOWITZ Published APRIL 9, 2020 in the Jerusalem Post here.

Beef Soup with Brisket, Horseradish Matzoh Balls

Unlike the light Seder Course of Chicken Soup with Matzoh Balls, this hearty beef soup for the end of Passover is the main course. It uses up many ingredients from the prior week.

Fresh chunky carrots, parsnips, celery, and leeks are simmered in beef broth. Leftover brisket is cut into bite-sized cubes and re-heated in the savory soup. And here, the matzoh balls are flavored with zippy horseradish and chives to complement the beef.

Beef Soup with Brisket and Horseradish Matzoh Balls Recipe

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