I love seafood, and just because its fall doesn’t mean lobster and crab rolls have to wait til next summer. I've become obsessed with making crab rolls with salt & vinegar potato chips. It's as easy as one, two, three.Read More
- 2 tblsp balsamic vinegar
- 3 tblsp olive oil
- coarse salt and ground paper
- 2-3 bunches of arugala, stemmed, and washed well
- 1 lb of mozzarella
- 8 slices prosciutto
- 1 package dried figs, stemmed removed
Kale salad with mint pistachio pesto Pesto
2 cups of mint 1 cup of pistachio 1 lemon zested and juiced
Blend in food processor. Toss 1 head of kale (I like to julienne mine or tear it up) with 1-tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper. Add pistachio pesto
There are many options to this salad as well. I have added julienned apricots and Feta cheese. I also served it in a bowl with a piece of seared salmon on top. It might even be good mixed with forbidden rice or quinoa.
I want to thank my family, friends, fellow cooking buddies and my "cooking club" for continual inspiration. Cheers to 2012!
HAPPY BIRTHDAY TO MY BOY STEVIE!
Ingredients:1 cup sugar 1 cup salt 1 lemon with rind Fresh or dried dill 2 tablespoon Vermouth or Gin 1 pound of salmon
Step 2: Pour half the mixture in a glass pan and cover with dill. If you don't have fresh dill use dried.
Step 4: Pour the remainder of the mixture on top of the salmon and place dill on top of mixture. Cover tightly with saran wrap.
Step 6: Rinse off sugar and salt mixture. Pat dry with a paper towel. To store left overs wrap tightly with saran wrap and keep refrigerated.
Step 7: Serve to your liking. I like to cut it into thin slices and put it on a blini with creme fraiche or on top of a salad (see above).