Crispy Skin Salmon, Spicy Coconut Curry

Salmon, Salsa Roja Coconut Curry

Crispy Skin Sockeye Salmon
Spicy Coconut Curry
Brown Basmati, Roasted Peanuts, Scallion, Cilantro

This piquant SALMON FUSION dish really packs in the flavors! It is an amalgamation of exotic Indian/ Thai/ Mexican elements featuring wild-caught sockeye from the pristine waters of Alaska, and then served on English dinnerware to boot! It’s a very tasty, almost effortless Global-Style dinner with a complex flavor profile and easy prep…

Crispy Skin Salmon, Spicy Coconut Curry Recipe

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Cream of Hatch Chile Soup

Cream of Hatch Chile Soup

🔥 Cream of Hatch Chile Soup 🔥
Garnished With
Tortilla Strips, Mexican Cheese, Jalapeño, Cilantro

With only three (3!) ingredients, this soup is astonishingly complex and flavorful. Chiles grown in the Hatch Valley have an ideal balance of smoky heat and sweetness. Their unique flavor is a result of the Southern New Mexico sun and terroir.

By the way, this soup is muy picante but the cream and shredded cheese help to temper the spiciness. The heat level is customizable though… the hot, medium, or mild chile ratio can easily be adjusted to taste.

And while Cream of Hatch Chile Soup could simply be served naked, garnishes take it to another level where home-made tortilla strips add crunch, while thin slices of jalapeño and cilantro leaves add fresh complementary flavors and visual appeal.

Cream of Hatch Chile Soup

Cream of Hatch Chile Soup Recipe

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Heart Healthy Roasted Chile “Cream” Sauce

Wild-Caught Columbia River Sumac-Dusted Salmon
Fresh Steamed Broccolini
Roasted New Mexico Hatch Chile “Cream” Sauce

They are roasting up a storm in Hatch, New Mexico. And we are fortunate that our local Bristol Farms is carrying this fresh crop of Hatch chiles. If you cannot get Hatch chiles where you live, please try this sauce with roasted Anaheim, New Mexico, or poblano chiles. Rich and creamy with medium-hot spiciness, this savory sauce is terrific on fish, chicken, vegetables, rice, and tacos! And it’s heart healthy – made with tofu, canola oil, roasted chiles, cilantro, cumin and lime juice. No cream.

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Ultimate Crostini

toasted french baguette
mashed mayocoba beans with rosemary
chopped fresh baby spinach/ sesame rice wine vinaigrette
savory sautéed mushrooms/ roasted hatch chiles

Here is an über-flavorful appetizer certain to appeal to all of your guests: gourmet, cholesterol-conscious, vegan/vegetarian, and meat-eaters alike. It’s a creamy mayocoba bean mash with fresh rosemary, tender baby spinach dressed with a slightly sweet and toasty vinaigrette, meaty mushrooms, and smoky medium-hot chiles all layered atop sliced toasted baguette.

The inspiration for this crostini came from a favorite salad: Grilled King Trumpets & Shishito Peppers on Rosemary Skewers over Spinach and Roasted Soybeans. The combination of flavors and textures in the salad is extraordinary. Here, similar ingredients are terrific together arranged on slices of toast.

The Hatch Chile Festival is coming up on September 4th and 5th in Hatch, New Mexico, the “Chile Capital of the World.” Fresh Hatch chiles are only available for a limited time at our local market here in LA, and since we can’t attend the festival, we’ll be stocking up! Roasted chiles can be frozen and enjoyed throughout the year. Our first dish of  Hatch chile season is Ultimate Crostini.

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Hatch Chile Salsa

It’s Hatch Chile Roasting Time!
The Hatch Chile Festival is happening this weekend in Hatch, New Mexico, the “Chile Capital of the World.” Although we won’t be making it to the festival, we will be making Hatch Chile Salsa.

Remove the skin, stems and seeds from the roasted chiles.

Put the chiles (about six to eight) in a food processor with a half of chopped white onion, and a couple cloves of garlic.

Pulse until the mixture is chunky (don’t over blend). Hatch chiles come in varying degrees of heat. These were the Sandia variety and they were hot!

Add a tomato to the salsa mixture. This beauty is a Golden Jubilee heirloom tomato. To remove the skin, submerge the tomato in boiling water for ten seconds.

Score the skin with a paring knife and it will slide right off. Cut the tomato into quarters and squeeze out the seeds. The Golden Jubilee is a mild tomato with a small amount of seeds and meaty flesh. Perfect for salsa. Put tomato in the food processor with the chiles and pulse again. Then add fresh squeezed lime juice, a little grapeseed oil and salt to taste. Pulse to combine. This smokey hot salsa is really good with grilled foods!

Labor Day Weekend Grillin’
Swordfish with Hatch Chile Salsa
Filet Mignon with Ajvar
Zucchini, Mushrooms, Onions
What are you grilling this weekend?
HaPpY LaBoR DaY!
This morning we participated in
“Conquer the Bridge.”
A 5 mile run/walk over
The Vincent Thomas Bridge here in San Pedro at
The Port of Los Angeles.

It was awesome!
Happy Labor Day!