A recipe for larb, a minced meat salad popular in Southeast Asia. My rendition of it is inspired by Hmong cooking and uses ground javelina.
This recipe shows you how to add flavor to your salsa by roasting the ingredients, either on a grill or in the oven.
A salmon cakes recipe that mimics a traditional Chesapeake crab cake, only using salmon. I top these with a little horseradish cream.
Flounder, fluke or sole coated in breadcrumbs and fried, served with homemade tartar sauce and homemade fries.
A grilled tongue tacos recipe where you braise the tongues first, peel them, then grill them and chop before serving on tortillas.
Salmon jerky is salmon candy taken farther, so it’s drier and keeps longer. Also works with large trout.
How to use grape leaves to wrap tamales. So far as I know this is not done in Mexico, but it could be in Baja, Mexico’s wine country.
Tuna crudo is basically Italian sashimi. Thin slices of raw tuna, dressed with really good olive oil, lemon, flaky salt and capers.