Pan-Seared Wild Salmon with Wasabi Aïoli
Mayonnaise is a staple in the American refrigerator. Whether it’s Hellman’s, Kraft, or Miracle Whip, over 90% of Americans have mayo in their fridge right now. Other than ketchup, it’s the most used condiment in the country. It’s even more popular in Europe, where culinary experts have taken it to the next level. The funny … Continue reading
Pan-seared Wild Sockeye Salmon with a Red Wine and Balsamic Reduction and Honey Goat Cheese Orzo
The grill has to be the best cooking apparatus for wild salmon, but every now and again I like the crispy, pan-seared variety. This technique will brown the skin and flesh, leaving a carmelized surface and a medium rare interior with excellent moisture and a melt in your mouth texture. Couple that with a sweet red wine and balsamic reduction and a creamy … Continue reading
Seared Sea Scallops with Sauce Bercy, Pea Pureé, and Roasted Tomatoes with Capers
I will be the first to say that I “Top Chef’d” the hell out of this meal. I think that Julia Child would have even been proud. I was able to incorporate some seriously savory French flavors into an overall well-balanced dish. I wanted to start with a nice classic French sauce to accompany my … Continue reading
Lewd Food 