Get to know your food: Did you know that salmon is considered anadromous: born in fresh water, migrate to the ocean, and then return to fresh water to reproduce? They maintain one color when living in fresh water, then change color when they are in salt water. Good to know and makes me tired just…
Category: Fish & Seafood
The 7 Prosperous Foods of New Year’s Eve
“Out with the old in with the new.” This age old wish rings true in most every home on New Year’s Eve and Day. Why not welcome in the year proper with the addition of your favorite foods to ensure good fortune? Here are the wondrous 7 to help lead the way. Fish Fish are…
Northwest Glazed Smoked Salmon: The 30 Minute Marvel
Get to know your food: Did you know that salmon is considered anadromous: born in fresh water, migrate to the ocean, and then return to fresh water to reproduce. They maintain one color when living in fresh water, then change color when they are in salt water. Good to know and makes me tired…
Country Ham, Mushroom, Green Pepper, Red Onion & Spinach Frittata
Frittata is an egg-based Italian dish similar to an omelet or crustless quiche, enriched with additional ingredients such as meats, cheeses, vegetables, rice or pasta. The word frittata is derived from Italian and roughly translates to “egg-cake” In essence, you can literally add any favorite, savory edibles that you have in your fridge, saute to…
French Avocado Egg Salad–Simple Heavenly Spread Between Bread
This humble sandwich is delicatessen worthy, hands down. The simple pairing of the two basic main, but essential ingredients is a sandwich shoppe match made in heaven. The soft buttery texture and flavor of avocados blends perfectly with the creaminess of the eggs and mayo. The remainder of the ingredients compliment, simply. This undemanding spread…
Guest Chef Wednesday! Bret Clark’s Amazing Creole Jambalaya
Today, staying in the Creole theme, we are offering Bret Clark’s Incredible Jambalaya! I simply love the personal touches of a wonderful Chef! Read on… For those of you not aware, Jambalaya was originally created in Louisiana and its origin is actually Spanish paella. Jambalaya is traditionally made in three parts; with meat, seafood and…
Brine Instead of Marinade? Why Brine? Because Nature Loves Equilibrium…
No worries, today is not a Science lesson, but I want you to understand the full benefits and differences between brining and marinades. So, why brine? Today we have a visual crash course. I’m allowing the charts to tell the story because they are thorough and all inclusive. So make room on your frig for…
It’s Guest Chef Wednesday! Bret Clark’s Fresh Clams & Mussels, Pasta Aglio Olio and Killer Marinated Tomatoes!
Are you a fan of the sea? Food that is! Today’s gorgeous offering, by talented self-taught Chef and honorary Sicilian Bret Clark, is a stunning display of culinary, ocean treasures that Poseidon would enthusiastically approve. This buttery sea presentation is paired with simple, yet extremely flavorful, garlicky Pasta Aglio Olio and the appropriately named “Killer Marinated…
Once Upon a Spice 