A very fast and easy dish for those who like it spicy. Chili peppers can be pretty unpredictable, some of them are rather mild, others will burn a hole into your tongue. Make sure you remove the seeds and the inner membrane, those are spiciest parts. You can use a good chili paste instead (try to find a Thai product), if you are more comfortable with it.

Continue reading Chili-lime-shrimp noodles
Swordfish is a wonderful, firm, white fish that is easy to prepare and tastes delicious. Just make sure you don’t over-cook it. Like Tuna it has a tendency to get dry when cooked too long.

Continue reading Grilled swordfish with braised fennel and lemon-caper pasta
A very nice and fragrant Asian dish. Marinating takes some time, but the actual preparation is quick and easy. Adding a few Kaffir leaves (if you have) to the water when cooking the rice brings out the wonderful citrus flavors in this dish even more.

Continue reading Spicy ginger-orange beef
Found some very nice looking veal cutlets at the supermarket today. This Italian classic gets a nice twist when mixing finely chopped sage and lemon zest into the breadcrumbs. The key to this dish is that the meat needs to be cut (or pounded) very thin.
Continue reading Scallopini Milanese with purple potatoes and braised carrots
By now you probably think I’m a stockholder in SalmonUSA, Inc or play golf with the head of AmericanSalmonMarketing.com. Nope, it’s really only my Norwegian wife that causes this salmon overload. She introduced me to the fish many years ago and I fell in love with it. It’s tasty, it’s healthy and it can be prepared in a million different ways.

Continue reading Lemon Salmon grilled on Cedar plank
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