Author Archives: Patti

RISI E BISI (ITALIAN RICE AND PEAS)

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Sometimes you just need a quick and easy side dish. Nothing fancy, but still tasty. And for my money, this Italian staple fills the bill perfectly. But please note – this side dish is never going to be a rock star. But what it does deliver is simplicity and enough flavor to compliment any chicken, beef, pork, or seafood entrée. Basically, any main that requires a starchy companion.  

And don’t we all need that side dish that enhances the dining experience but doesn’t threaten to replace the main dish as the star of the show. Sometimes, all we need from a dish is for it to be a filler. Something to complete the meal, but not take away from the perfect chop, meatloaf, or fried chicken breast you are also serving.

Not all dishes need to be so exciting as to detract from the entrée. Think of all the wonderful meals you’ve eaten in restaurants. Not all the sides are fantastic. But rather, they are on the plate to be that other taste or texture needed so that your mouth doesn’t get bored.

I cannot count the number of times I have been halfway through a fantastic creamy rich pasta, for example, when all of a sudden, I would give anything for a whole different taste sensation. Perhaps a salad with a vinegar dressing or a hunk of crusty bread. Because, bottom line, too much of a wonderful flavor or mouth feel, no matter how much you like the dish, can suddenly become unappetizing.

So, keep this recipe in mind when you need a delicious and easy to prepare filler. And no, when I discussed this with the Risi E Bisi I prepared the other evening, it took no offence at being considered a “filler” dish. In fact, it took great pride at being considered one of the tastiest and creamiest starch dishes ever to be served with baked, fried, or braised meat or fish. (I truly enjoy talking with intelligent and sophisticated ingredients like Arborio rice. So much better than talking to a rutabaga, for example. Kind of like discussing the state of our nation with liberal conservatives or conservative liberals rather than radical zealots on the far left or far right of the political spectrum.)    

Well, that’s all I have to say for today. And for some of you, you might feel I have already said too much. If I have offended you in any way, I apologize. But I am going to continue speaking my mind. For me there will always be gray. And if someone or some cause only sees matters in white or black, with no consideration for gray, I see red!

But as always, I still wish peace and love to everyone.  

2 c. chicken stock

1 T. extra virgin olive oil

1 T. finely chopped shallot

1 cloves garlic, chopped

½ rounded c. Arborio rice

1 T. dry white wine

pinch kosher salt

freshly ground black pepper

½ c. frozen petite peas

¼ c. grated Parmigiano-Reggiano  

Place chicken stock in a small pot and warm over low heat.

Heat a medium sized heavy pan over medium heat. Add extra-virgin olive oil and shallot. Cook for a couple of minutes. Add garlic. Sauté for 1 minute, then add the Arborio rice.

Toast the Arborio rice for about 2 minutes, then add the wine, salt, and pepper. Quickly ladle in ⅓ cup of the stock. Bring to a simmer. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, about 22 minutes.

Stir in peas and cheese and taste and adjust seasoning. Serve immediately.

MEATLOAF

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If there is one dish that everyone from a gourmet to a person who favors simple food can agree upon, it’s meatloaf. Now, the ingredients may differ a bit from one category of eater to the other, but the fact remains. Almost everyone loves a good meatloaf.

So, when I woke up yesterday morning wondering what to make for dinner, meatloaf immediately came to mind. It’s easy to prepare, and there are a wide variety of side dishes that compliment this entrée. One especially came to mind (Risi E Bisi – Italian Rice and Peas) since I had just read about the dish in the book I am currently reading.    

The book takes place in Venice and what the family of the protagonist eats for lunch or dinner is often included in the narrative. Not the recipes unfortunately, but enough of a description to make me either reluctant to even think about fixing it or eager to go directly to my kitchen and make like a cook.

The mystery series is written by Donna Leon and the protagonist is Commissario Guido Brunetti. The title of the book I am currently reading is “Unto Us a Son Is Given”. (Great reading BTW. I highly recommend this series if you are a mystery nut like me!) (And Risi E Bisi turned out to be as delicious as suggested by the author. I will be sharing this recipe with you in the near future.) But back to meatloaf.

This is not a new recipe. In fact, it is already on this site under the tantalizing title – Old Fashioned Meatloaf.

But never-the-less, I thought it might be a good idea to remind you of the merits of meatloaf lest you had forgotten this simple dish in your quest for new and exciting taste sensations. Not that I don’t go that route myself at every opportunity. But sometimes it’s just nice to sink your teeth into an old favorite.

May you too have many favorite dishes from which to choose.  

And as always, peace and love to all.

1 c. finely chopped onion

½ c. dried breadcrumbs (I use Italian breadcrumbs)

1 T. dehydrated parsley

1 tsp. seasoned salt

1 tsp. granulated garlic

freshly ground black pepper

¼ tsp. ground savory

1 lg. egg

¼ c. milk

1 lb. bulk sausage (breakfast or sweet Italian)

1 lb. lean ground beef

2 T. brown sugar

⅓ c. ketchup

In a medium sized mixing bowl, stir the onion, breadcrumbs, parsley, seasoned salt, granulated garlic, pepper, savory, egg, and milk together. Gently stir in the sausage, then the ground beef. (Don’t overwork the mixture.) Form into 2 loaves and place on a small, rimmed baking sheet.

Bake for 30 minutes in a pre-heated 350-degree oven. Remove from oven and spread with brown sugar and ketchup that have been stirred together. Return pan to oven and bake for another 20 – 25 minutes. (Don’t over bake.) Internal temperature should be 155-160 degrees.

CHOCOLATE CHERRY CAKE (almost from scratch)  

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This past Sunday, we had our grandson Ivan up for dinner. I asked if there were any special requests. Without hesitation he answered the Chocolate Cherry Cake from my first cookbook. And since he had recently had a birthday, I decided a birthday cake would be absolutely perfect. So, instead of baking this cake in a bundt pan or a 9×13-inch cake pan, I used 2 (8-inch) square pans. One glass and 1 disposable aluminum that I could send home with him.

What a remarkable and wonderful young man he has become. We thoroughly enjoyed his company and can’t wait to spend more time with him. But I had to confess that this was not the original recipe from my cookbook. You can find that recipe using a cake mix under Chocolate Cherry Cake. Oh, and BTW, this recipe makes a much more delicious cake than when a cake mix is used. Go figure!   

Now, having made chocolate cherry cakes using a cake mix for more years than I care to disclose, I decided to go online and see if other bakers more qualified than I am to play mad scientist had come up with an alternative to using a packaged cake mix containing preservatives, artificial flavors, and more sugar than necessary. Another consideration being that some of the leading manufacturers have reduced their cake mixes from around 18 ounces to around 15 ounces. So, using a cake mix at this point is a bit iffy because the proportion of dry ingredients to wet ingredients has now been altered.

Unlike bread dough, where yeast is the leavening agent and you can more easily play fast and loose with additives or deletions, cake batter is a precise combination of ingredients. In fact, a cake recipe is a scientific formula in which the ingredients are combined in a certain way to form the cake’s structure.

So, to the internet I proceeded. And with my guardian angel firmly affixed to my right shoulder, I found this recipe on thesouthernladycooks.com site. Of course, I changed things up a bit, but the main recipe is straight off the site.

The only thing I still want to do is figure out how to make 21 ounces of cherry pie filling from scratch. So, when, and if I succeed, I will add that homemade version to this recipe.

Well, that’s it for today. The morning rain shower has gone elsewhere, and the sun is now shining. There are still clouds in the sky and over the mountains, but Port Susan Bay is blue and calm. The cats are taking their morning siestas, Mr. C. is reading, and I am doing what I love best. Typing up another recipe and sending all of you my best wishes for continued peace and love in your life.

For the cake:

2 c. unbleached all-purpose flour, fluffed

1½ tsp. baking soda 

½ tsp. sea salt

¾ c. pure cocoa

1¼ c. granulated sugar

2 lg. eggs

½ c. (1 stick) unsalted butter, melted

1 c. buttermilk

1 tsp. vanilla extract

1 tsp. almond extract

1 (21-oz.) can cherry pie filling

In a large mixing bowl whisk the flour, baking soda, salt, cocoa, and sugar together. Mix the eggs, melted butter, buttermilk, vanilla extract, almond extract, and cherry pie filling together in a separate mixing bowl. (I don’t use a mixer with this recipe.) Add the wet ingredients to the dry ingredients and mix just until all ingredients are wet. 

Pour into a lightly greased 9 x 13-inch cake pan. Or prepared bundt pan. Or two 8-inch pans.

Bake in a preheated 350-degree oven for 40-50 minutes or until a pick comes out clean. Don’t overbake.  

Remove from oven and let cake cool before frosting.

For the frosting:

¾ c. granulated sugar

¼ c. evaporated milk

3 T. unsalted butter

pinch salt

½ c. semi-sweet chocolate chips (or chocolate chips of choice)

1 tsp. vanilla extract

Combine sugar, milk, butter, and salt in pan on top of stove.  Bring to boil and cook for 1 minute.  Remove from heat and add chocolate chips and vanilla.  Stir with spoon or whisk until chips are melted. Spread with an offset spatula evenly over cooled cake. Don’t doddle. This frosting sets up quickly.

        

MEXICAN TOMATO AND GREEN CHILI (FIESTA) DIP

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I try very hard not to make a pig of myself when I taste something super delicious for the first time. Really, I do. But being only human, I kind of turn into a zombie and simply get lost in the moment. And that’s exactly what happened the first time I tasted this dip.

We were at our good friends Jim and Margo’s home to watch the Super Bowl.

Now, something you should know about me, I could care less about football. I mean really, grown men destroying their bodies just to carry a ball into a designated area established by other men who have probably never been asked to hurt themselves for the entertainment of others. If it were me, I’d say “you want the – – – –  ball in the end zone – do it yourself”! Apparently, I just don’t get it!  

Anyway, we were invited to join the fun, along with dear friends Tim and Phyllis, for an afternoon of food, drink, and friendship. And coincidentally – football.

So, while the others were glued to the TV, I ate way more than my share of Phyllis’s wonderful dip. (Well, I had to do something to stay occupied!) (Then of course I had to ask for the recipe.)

This is not exactly the recipe Phyllis gave me, because I used what I had on hand without having to make a special trip to the grocery store. But all the ingredients from the taco seasoning through black pepper can be replaced by using a package of Fiesta Ranch Dip. Regardless, this is a very simple dip to prepare. And well worth the effort.

So, if you too love a good creamy dip, this is the recipe for you.

Well, that’s it for today. And sorry for trashing football. I know there are millions of you out there that love the sport. Now if we had been watching soccer, that would have been an entirely different story. I love soccer. As the saying goes – to each his (or her) own.

But to all, peace and love from my home to yours.   

2 c. sour cream (Mexican sour cream preferably)

1 (10-oz.) can Rotel original (diced tomatoes with green chilies) drained

1 tsp. taco seasoning

1 tsp. dry chives

1 tsp. dried parsley

¼ tsp. granulated garlic

¼ tsp. granulated onion

¼ tsp. seasoned salt

freshly ground black pepper

½ – 1 c. grated sharp cheddar cheese (your choice)

Combine all ingredients. Refrigerate for a couple of hours but bring to room temperature before serving with tortilla chips.

SEARED SCALLOP FETTUCCINI

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We love scallops. We love pasta. We love lemons. We love capers. Put ’em together and what have you got? Bibbidi-bobbidi-boo. (Feel free to sing along with Cinderella’s Fairy Godmother and me if you like.)  But in this combination, instead of “Salagadoola Menchicka Boola”, you get “Scallops Nofoola Mucha to Droola” – Bibbidi-bobbidi-boo! (And no, I can’t help myself sometimes!)

But seriously, this simple recipe makes for some mighty fine eating. Serve a green salad or steamed veggie on the side, and dinner is ready before you can remember why in the world you still remember that stupid song from Cinderella and can’t remember why you walked in your pantry 75% of the time! Need I say more? I thought not!

Well, that’s it for today. We have nothing on our calendar today which is just fine with both of us. I mean really, is a bit of boredom too much to ask?

I hope you enjoy this recipe. (And in case you don’t notice immediately, there’s no heavy cream in this sauce. I gave myself a gold star for that very reason!)  

And as always, from my kitchen to yours – peace, love, and fine dining to all.

½ lb. sea scallops (small flash frozen are perfect for this dish)

kosher salt

freshly ground black pepper

3 T. unsalted butter, divided

2 cloves garlic, minced

2 T. flour  

1 c. chicken broth

1 c. whole milk

½ tsp. fresh lemon zest

3 – 4 T. fresh lemon juice

¼ c. freshly grated Parmesan cheese, plus more for garnish

2 T. capers, liquid drained

6-8 oz. fettuccini, cooked al dente (save some of the pasta water)

1 T. finely chopped fresh parsley

Pat scallops dry with a paper towel and lightly sprinkle with salt and pepper.

Melt 1 tablespoon of the butter in a large, heavy skillet over medium-high heat. Add seasoned scallops and sear for about 2 minutes on each side. The bottom and top should be a light golden brown. (You don’t want to cook scallops too long, or they will be tough. It’s actually better if they are a bit underdone.)

Transfer the scallops to a container and cover loosely with aluminum foil to keep warm.

Add the remaining 2 tablespoons of butter to the pan. Add the garlic and cook for 1 minute. Whisk in the flour and cook for 2 minutes.

Then whisk in the chicken broth and whole milk making sure there are no lumps. Raise heat to medium and let simmer for 2 – 4 minutes, or until the sauce thickens. Whisk the entire time.

Reduce heat to medium-low, and whisk in the lemon zest, lemon juice, and Parmesan cheese. Once fully combined, remove from heat and gently stir in the seared scallops, capers, and hot al dente pasta. Add pasta water if needed to achieve desired sauce consistency. Taste and adjust seasoning. 

Serve immediately topped with fresh parsley and pass Parmesan cheese.

ROASTED ASPARAGUS WITH BLENDER HOLLANDAISE SAUCE

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I decided to post this recipe in time for Easter dinner because there is no better combination of veggie and sauce to compliment ham than asparagus drizzled with homemade hollandaise. And I’m sorry that I didn’t think to post this, like 5 days ago, when you were still in the menu planning process. But better late than never, as the old saying goes.

So, assuming many of you have already purchased asparagus to serve tomorrow, I hope you give this recipe a try. Especially if you have been afraid of making homemade hollandaise and settled for a package mix. Do not ever buy a packaged mix again! Because this sauce is stinkin’ easy to make. And it turns out perfect every time! And, yes, Julia Child would have been mortified if anyone had recommended she make this mother sauce in a blender. But she’s (unfortunately) not with us any more to set you straight. So, you will just have to be brave and make hollandaise my way. And I know you will thank me.

Well, that’s it for today. We are having a band rehearsal/video making session here tomorrow (Easter) and then having dinner with our dear friends Mark and Vicki after that. I’m making Twice Baked Potatoes (recipe on this site) and this asparagus recipe as our contribution to the meal.

May you too have a joyous and friend and family filled Easter celebration. We need celebrations, especially now with all the conflict our dear planet is currently experiencing. So, if you can make it just a bit better for someone, even for just a few hours, you might just be that ray of sunshine desperately needed by that person.

As always, peace and love to all.    

For the Asparagus:

1-2 lbs. fresh asparagus

1 T. extra-virgin olive oil

¼ tsp. kosher salt

freshly ground black pepper

Trim the woody ends from the asparagus. Discard or save for another purpose. (Like my Creamy Asparagus Soup with Garlic Croutons.) Cut the remaining spears into 1-inch diagonally cut pieces or leave them in one piece. Your choice.

Spread in a single layer on a shallow baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat thoroughly.

Roast in a pre-heated 450-degree for about 10 minutes or until lightly browned and tender. Give the pan a good shake about halfway through the roasting time to help brown the asparagus pieces on all sides. Serve hot or at room temperature drizzled (liberally) with Blender Hollandaise.

For the Blender Hollandaise:

4 lg. or extra lg. egg yolks

½ tsp. kosher salt

½ tsp. dry mustard

1 T. fresh lemon juice (don’t even think about using the bottled stuff)

dash hot sauce, opt. (I use Frank’s RedHot sauce)

½ c. (1 stick) unsalted butter

Put all ingredients in blender except butter. Cover and whirl for 30 seconds.

Melt butter on the stove until very hot.

Add to blender in a steady stream through the little lid in the big lid until mixture is completely emulsified.

Serve warm or at room temperature.

If you have any left-over Hollandaise, (lucky you) refrigerate until ready to use. Bring to room temperature before serving. Great dolloped on scrambled eggs. Just sayin’!

SPICY TOMATO SAUCE FOR OMELETS OR SCRAMBLED EGGS (THINK SPANISH TOMATO SAUCE)

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We love starting our day with a big breakfast. (After we’ve had our morning latte or Americano while reading the Seattle Times online first, of course!) (I need to wake up a bit before I do anything as difficult as turning on our stove or breaking an egg.)

But whenever I get around to fixing breakfast, I try very hard to mix things up a bit so that I can keep us from experiencing “breakfast boredom”.

So, breakfast can feature everything from breakfast meat, eggs cooked different ways, scrambles (melted butter, breakfast meat, green onions, eggs, touch of milk, salt, pepper, and cheese), toast, pancakes, waffles, or French toast, homemade granola with yogurt and fresh berries, half a grapefruit or a baby orange each, juice, Patti McMuffins (toasted English muffins containing breakfast meat, scrambled eggs, and thinly sliced sharp cheddar cheese) or fried egg sandwiches (toast lightly spread with mayonnaise, thinly sliced sharp cheddar cheese, scrambled eggs, topped with a few drops of Frank’s RedHot Sauce). Or my personal favorite, scrambled eggs (or omelets if I’m feeling ambitious) topped with this sauce, grated sharp cheddar cheese, and Mexican style sour cream. Add a piece of toast and some fruit on the side, and my day is off to a perfect start.

This easy to prepare sauce is simply a wonderful combination of ingredients that lift eggs from every day to a special treat. To see the original recipe including how to make a perfect omelet, look under Baked Cheese Omelet with Spicy Tomato Sauce on this site.

Well, that’s my culinary offering for today. It’s partially sunny here on Camano Island today which is a good thing because I am chomping at the bit for the Amazon truck to arrive. (My order was scheduled to have arrived yesterday but didn’t.)

For whatever reason, I got a wild hair this year to dye Easter eggs and put together an adult Easter basket. We are hosting a rehearsal and recording session this Sunday (Easter) in our living room. So, I thought it might be fun to bring a bit of holiday spirit to the session. I ordered some high-quality food coloring to disguise a few hard-boiled chicken eggs to fool our guests into thinking that the Easter bunny still knows how to find our house. I also purchased a 16-inch stuffed bunny just for the heck of it!  

The basket will also include plastic eggs stuffed with good Easter candy and chocolate covered coffee beans. Along with baby oranges for the health conscious.

I’m also serving Quick and Easy Baked Maple Bars (recipe on site) to keep the musicians energy level at peak performance level. There might even be wine or beer if people got thirsty. Now, if only Amazon would deliver!

May you too enjoy your Easter with family and friends. And may you continue to make everyone’s life brighter by all your hard work in the kitchen.

Peace and love to all.        

2 tsp. unsalted butter

¼ c. finely diced green bell pepper

¼ c. minced onion

1 lg. garlic clove, minced

1 (8-oz.) can tomato sauce (I use Contadina Roma tomatoes sauce)

7-8 crushed red pepper flakes

pinch dried oregano (Mexican preferably)

freshly ground black pepper

kosher salt, if needed

In a small saucepan, melt the 2 teaspoons butter over medium heat. Add green pepper and onion; sauté for about 3 minutes. Add garlic and cook for one minute or until garlic releases its aroma.  Stir in the tomato sauce, red pepper flakes, oregano, and black pepper.  Simmer until the sauce is thick, about 7-8 minutes. Taste and add salt if needed.

Serve over an omelet or scrambled eggs. Pass grated cheese and sour cream.

CREAM CHEESE POLENTA WITH SHALLOT, GARLIC, THYME, AND PARMIGIANO-REGGIANO CHEESE  

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Sometimes the side dish actually saves a meal, especially when the entrée is kind of boring. Like the other night when I served this polenta with baked cod. The recipe I used for the cod sounded great, but the reality was quite different. So, along with this dish and some steamed broccoli with “Secret Sauce” (recipe on blog at the bottom of the post for Broccoli in Asian Garlic Sauce), dinner was salvaged. Whew! (I just hate serving food that isn’t up to par!) (But then, nothing ventured, nothing gained.) (Sometimes you win, but sometimes you waste good cod. And this was definitely one of those times.) But back to this recipe.

I love polenta. As proven by the fact that I have several other recipes for polenta on this site. Some are very similar to this recipe. And all perfect in place of mashed potatoes, rice, quinoa, pasta, etc. as a base for savory meat toppings. Or as a fabulous side dish to a simple meat entrée along with a veggie or salad as served the other evening.

Now, polenta is never going to be a low-calorie dish. At least when doctored with the type of ingredients I use.  But by itself, it is often used to substitute grains like pasta and rice, as it is lower in calories and rich in complex carbohydrates. Because complex carbohydrates aren’t broken down as quickly as simple carbohydrates, it’s ideal for individuals watching their blood sugar levels. Polenta may also be good for your health as it contains fiber and protein.

So, if you too want to add some variety to your meals, may I recommend polenta. And in case you were wondering, polenta is not a new fad. Polenta has been a food staple in Italy for thousands of years. Polenta actually dates as far back as ancient Sumer, located in Mesopotamia (modern-day southern Iraq) and is still considered to be one of the earliest civilizations in the world, emerging around 4500 BCE. So, like I said – polenta is not a new fad.

Well, that’s it for today. Our next few days are chuck-full of adventures of the musical and entertainment nature. And I am looking forward to each and every event.

May you too look forward to special happenings in your life.  

And as always, peace and love to all.

1 T. extra virgin olive oil

2 T. finely chopped shallot

2 garlic cloves, finely minced

1 tsp. fresh thyme leaves

tiny pinch crushed red pepper flakes, opt.

½ tsp. kosher salt

finely ground black pepper

4 c. vegetable stock

1 c. polenta/cornmeal (not instant)

½ c. grated Parmigiano-Reggiano cheese

2 T. unsalted butter

4 T. cream cheese

Heat the olive oil in a medium-sized covered heavy pan. Add the shallot and sauté for 2-3 minutes or until the shallot starts to soften.

Add the garlic, thyme, crushed red pepper flakes, salt, and black pepper. Cook for 1 minute.

Add the stock, bring to a boil, and gradually whisk in the polenta. Reduce the heat to a very low simmer. Continue to whisk the polenta until it just starts to thicken. Then cover the pan and let the polenta cook for about 25 minutes. Stir occasionally with a wooden spoon so that the polenta doesn’t stick to the bottom of the pan. The polenta should be soft and tender when done. If not, let it cook a little longer.

Just before serving stir in the Parmigiano-Reggiano cheese, butter, and cream cheese. Taste and adjust seasoning.

Serve immediately.

MY FAVORITE SEAFOOD RECIPES

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Well, this is my last list of “favorite” recipes by category. It has been an arduous task sorting through all the recipes on my blog (about 1500) to come up with my all-time favorites. I mean really! It’s like being asked to choose your favorite child. Impossible. But unlike with kids, the recipes that aren’t chosen are not going to feel slighted. Recipes don’t have feelings. (At least, I don’t think they do!) Anyway, I saved seafood for my last favorites post because, well, seafood dishes are always the first thing I look for on a menu. And truly, I could eat seafood twice a week. Beef – not so much. Chicken, nope! Pork, possibly. But seafood, absolutely.

The only problem is finding really fresh seafood. Which seems ridiculous since we live on a bloody island surrounded by salt water! And although we can get fairly decent seafood in Stanwood at QFC or Haggen, we aren’t always driven enough to make a special trip into “town”. So, we actually don’t eat seafood as much as we should.

However, after making my choices for favorite seafood recipes, I plan to do better in that regard. Because on this list are some truly wonderful ways to prepare seafood. Some that I haven’t prepared in years. So, should you wonder why I’m not posting as many new recipes, assume I am in the kitchen making one of our favorites.

And because I’m feeling magnanimous towards the world today, I’m not going to bore you with my thoughts on how and why the world is rapidly going to hell in a handbasket. I’m going to leave that task to the people who really know what they are talking about.

And should you be interested in reading intelligent reports (letters) regarding the mess the world is in and possibly how it came about from a historian’s point of view, may I recommend you read anything written by Heather Cox Richardson. Simply search under her name, and all will be revealed.

On that happy note, peace and love to all.   

MY FAVORITE SEAFOOD RECIPES

Baked Chilean Sea Bass in a Lemon Caper Sauce

Baked Halibut with Sour Cream and Dill

Baked Teriyaki Halibut

Blackened Salmon Caesar

Cedar Planked Salmon

Chunky Shrimp, Avocado, and Tomato Dip

Crab Bisque

Creamy Creole Shrimp with Cheese Grits

Fried Tofu with Shrimp or Chicken Chow Mein

GF Crab Cakes with Lemon Garlic Aioli

Grilled Marinated Prawns

Grilled Tuna Melt Sandwiches

Herb and Garlic Lightly Smoked Steelhead Trout or Salmon

Leftover Salmon Patties

Lemon and Caper Sautéed Halibut Cheeks

Lemony Shrimp Pasta

Mussels in Ancho Chili Cream Sauce

Old Bay Seasoned Crab Cakes

Old Bay Seasoned Fried Fish with Lemon Garlic Aioli

Pan Fried Fish with Lemon Aioli

Parmesan Baked Cod

Poached Salmon with Lemon, Dill, and Capers

Red Hot Fried Oysters with Lemon-Dill Tartar Sauce

Salmon Cakes

Seared Scallops with a Piccata Sauce

Shrimp and Scallop Ceviche

Shrimp Gumbo

Smoked Salmon Spread

Southern Fried Oysters with Louisiana Style Rémoulade Sauce

Spice Rubbed Tuna Steaks with Lemon Aioli

Spicy Fried Fish

Spicy Risotto with Scallops and Shrimp

Tuna Macaroni Salad

      

MY FAVORITE PORK RECIPES

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If you were to ask me which meat I thought gave the best bang for the buck, was the most versatile, was the easiest to cook, and the most beloved by one and all, I would instantly answer – pork. After all, who doesn’t love bacon, ribs, pork sausage, pork tenderloin, and bacon jam? And although I have never had the desire to put a pork rind in my mouth even if they contain no carbs or sugars, I thought I should give them at least a nodding mention. What pork rinds do contain, however, is a high amount of salt, which along with no discernable fiber leaves them in my “no nutritional value” category. (I only mention pork rinds because there are some I know (not mentioning any names here) who do include the skin of pigs in their list of porcine delectables.) (And no, Mr. C. is not one of the pork rind enthusiasts.)  

So, basically, considering pig meat’s high approval rating, if that wasn’t enough to endear us to this humble farm animal, the fact of the matter is that pigs are incredibly versatile animals. Along with being the featured ingredient in many of our favorite dishes, pigs bring us insulin, heart valves, footballs, gelatin, burn dressings, matches, crayons, and a host of other items. So, my feeling is – what’s not to love about this omnivorous, domesticated, even-toed, hoofed mammal.?!  

Anyway, the list below contains my favorite ways to enjoy pork. And I must say, ease of preparation is one of my main considerations these days in any dish I prepare. And although I didn’t list all my recipes for pork tenderloin in the list below, I can’t think of an easier main dish to prepare. So, don’t limit yourself to just the pork tenderloin recipes listed below.

And for those of you who are new to cooking pork, the first and most important thing to know about pork is not to overcook it. Over the past 40 years, few cases of trichinosis have been reported in the United States, and the risk of becoming sick from commercially raised and properly prepared pork is very low. And cooking pork to 137-degrees kills the parasite, should there be any in the meat.

Well, that’s it for today. It’s rainy here in NW Washington. So, it’s almost impossible to tell where Port Susan Bay, the mainland, and the foothills of the Cascade Mountains begin and end. It’s all just a grey blob. But I know my wonderful vista will come back.

If only I were as sure that the America I felt proud to call my home until a few years ago, would also reappear. No, it wasn’t a perfect America. Of course it wasn’t! However, never before, did I read about the kind of hate, corruption, anger, greed, selfishness, and disrespect that I read about every day in our local newspaper. And never before did I worry that our democracy was in such eminent danger of collapsing. All I can ask myself at this juncture is where did we as a nation fail so many of our citizens who now seem to have placed their hopes and dreams on an unintelligent, narcissistic, hedonist. People who wholeheartedly believe that this uncaring person has their best interests at heart. When did we stop teaching logical thinking? And how did we get to a place where some of our citizens want a person to be our president who intends to be a despot. Why can’t they realize that this man doesn’t care in the slightest about the wants and needs of the average person. He doesn’t even care the slightest about his so called “followers” or “political buddies” either. And why some of his devoted Christian followers haven’t realized that he doesn’t reflect any of the tenets of the Christian religion is beyond my comprehension! He is not their salvation. He wants to be their ultimate downfall. Again, I ask, when did we stop thinking logically?

May you continue to offer love to those around you. And to keep an open mind to truly consider what is important not only for yourself, every other person, our nation, and the preservation of our planet.

Peace and love to all.

MY FAVORITE PORK RECIPES

Bacon Jam

Baked Italian Sausage Meatballs

Baked Pork Carnitas

Bahn Mi (Vietnamese-Style Sandwich)

BBQ’D Brined Pork Chops

Biscuits with Sausage Gravy

Bolognese Sauce (Ragu Alla Bolognese)

Bourbon, Brown Sugar, and Dijon Mustard Glazed Ham

Brined and Baked Pork Chops

Brined, Rubbed, and Grilled Boneless Pork Chops

Fast and Easy Italian Sausage Pasta

Garlic and Ginger Glazed Sticky Pork

Grillades (Cajun Meat Stew) with Cheese Grits

Grilled Herb and Garlic Marinated Pork Tenderloin

Herb Crusted Pork Loin Roast with Figs and Port

Italian Sausage and Rice Stuffed Bell Peppers

Italian Sausage, Mushroom, Spinach, and Cheese Stuffed Bell Peppers

Jägerschnitzel (German Pork Schnitzel with Mushroom Gravy)

Oven Baked Boneless Country Style Pork Ribs

Oven Baked Bone-in Berkshire Pork Chops

Pan Seared and Sauced Pork Medallions

Pasta with Italian Sausage and Peppers

Pork and Greens with Noodles

Pork Tenderloin with a Dijon Cognac Cream Sauce

Pörkölt (Hungarian Pork Stew)

Prosciutto Wrapped Pork Tenderloin

Red (Rojo) Posole with Pork

Savory Baked Pork Chops

Savory Oven Baked Pork Loin Back Ribs

Slow Simmered Smoked Pork Shank/Hock with Mixed Greens

Smoked Dry-Rubbed Ribs

Stuffed Portobello Mushrooms with Sweet Italian Sausage, White Wine, and

   Fennel

Sweet and Sour Sesame Pork (or Chicken)

Tamale Pie

Three Cheese Canadian Bacon Quiche with Caramelized Onion and Spinach

Töltött káposzta (Hungarian Meat and Rice Stuffed Cabbage Rolls)