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Whole Roasted Red Snapper

A very simple Caribbean fish recipe from the Admiral’s Inn in St. John’s Antigua that was featured in the Bon Appétit Dec 1995 issue.  This fish can be prepared 1 day ahead and then refrigerated until ready to bake. I served the Red Snapper with Vegetable Gratin, Vegetable Couscous, and Tzatziki for a kind of Carribean-French-Mediterranean … Continue reading

Honey Lemon Salmon on Watercress Salad

As per usual, I wanted to cook a simple healthy meal and came across this recipe on epicurious. The beauty of this particular salmon dish was that it required no complex ingredients, the prep time was only a couple minutes, and it pairs well with so many side dishes. I chose to serve the salmon … Continue reading

Chilean Pisco Sour

There has been a fierce battle raging for over a century in the southern hemisphere.  That’s right, I am talking about the highly debated national origin of the Pisco Sour.  Chile and Peru both claim this frothy cocktail as their national drink with a National Pisco Sour Day to legitimize their claims: Peru’s is celebrated the first Saturday in … Continue reading

Salad Shirazi

As I was preparing my Herb Crusted Rack of Lamb with a Honey Mustard Glaze, I was trying to think of a lighter side dish to serve with it.  I recalled the first time I had made Baby Lamb Chops with a Cucumber-Mint Relish, I served it with a tomato, cucumber, red onion and mint … Continue reading

Zucchini Blossoms Stuffed with Tomatoes and Parmesan

I first came across zucchini blossoms at Alta, a cute Tapas place in West Village. I honestly didn’t know what we would get when we ordered zucchini blossoms, but were pleasantly surprised with a beautiful vegetable dish. Although the dish was fried, the delicate nature of the blossom made it lighter and added a bit … Continue reading

Fish Cooked in Paper

This recipe is also inspired by The Essential Mediterranean Cookbook. I was craving fish because I wanted something light after a Sunday night meat marathon at Dinosaur Bar-B-Que. The recipe seemed simple and healthy, so I decided to try it. I tried two different fish — the Wild Pacific Dover and Turbot. The former was … Continue reading

Lemon-Dill Halibut

It was a Sunday evening and Natalya and I were embarking on another complex series of recipes from Kei (Harissa Salsa with Housemade Ricotta bruschetta and preparing the brine for Roasted Chicken).  We knew it was probably going to take hours for those recipes and we would still need a main dish for dinner.  I … Continue reading

Housemade Ricotta

When I told a friend I was trying to make my own ricotta, she responded: “Leave a cup of milk in your fridge for 90 days and BOOM!  Ricotta cheese.” – Shanmei So that is not really how one makes ricotta and I highly do not recommend trying it to see what happens…  Ricotta, which … Continue reading

Baby Greens with a Lemon Vinaigrette

I made this as a garnish for my Seared Scallops and Corn Velouté dish, but my bowl was so small that I couldn’t really garnish this as the recipe intended.  I just ended up snacking on the salad as a side dish, and I really enjoyed the tangy simplicity of this vinaigrette. Natalya and I … Continue reading

Easy Asian Bake Salmon

Salmon is so easy to prepare, and even the simplest of ingredients can bring out so much flavor.  Usually my roommate and I will just take a salmon fillet, season it with salt, pepper, lemon juice, and cover in bread crumbs and then pan fry it on a skillet.  So quick and easy!  However, we … Continue reading