Not everything on this site needs to be exotic. Sometimes you want a simple, easy dish you can make on a Tuesday night after work. This is one of those recipes. Salmon and avocado are naturals together, and this salsa is basically a deconstructed guacamole.
Like ceviche or sashimi, this is a clean, Asian-style raw fish salad, a Hawaiian specialty.
Tripletail is a fish I’ve been chasing for years. I finally got one in Alabama recently, so I figured I had to cook it Southern style.
This is actually a salmon mousse, but that sounds a too frou-frou. Really it’s an easy, smooth salmon dip that uses fresh and smoked salmon. Great on crackers for parties.
Today is Mother’s Day, and for me that means mom’s clam chowder. Not only is it a wonderful chowder, but it’s also a bowl full of memories.
Delicately smoked oysters are a fantastic appetizer or snack, and are great on pasta.
A recipe for persimmon bread gone wild: Hickory nuts, acorn flour, dried lingonberries. It’s damn good for breakfast or as a snack.
Traditional New Mexico green chile enchiladas filled with dove meat. Easy, really good – and you can sub in any meat if you want.