A recipe for salmon stock, which also works with trout or char. Salmon stock is rich and flavorful, but doesn’t keep well. Great for soups or rice.
How-To (DIY stuff)
Smoked trout dip is a classic appetizer in and around the Great Lakes. Here’s how to make it at home. I use lake trout, but any trout works, as will other oily fish like mackerel or mullet.
How to make Mexican fish balls, albondigas de pescado, either fried or served in a light tomato broth. These can be made with any type of fish.
Simple pan seared grouper or other white fish, served with a hearts of palm salad and key lime browned butter sauce. It’s an ode to Florida.
How to make Mexican sopes, little tartlets of masa dough filled with good things to eat. Sopes are easy to make and fun to eat.
Alabama white sauce is a white BBQ sauce almost always used with poultry. It is mainly a vinegar and mayonnaise sauce, with other spices.
A simple, blended avocado tomatillo salsa recipe that might look like guacamole or salsa verde, but it isn’t. It’s the best of both worlds. Great for chips or on tacos.
A simple recipe for red pesto, inspired by a similar pesto from Trapani in Sicily. It’s is a sun dried tomato pesto with roasted red peppers.