Lime and Ginger Grilled Prawns with Cilantro-Garlic Butter Recipe and photos by The Albion River InnMendocino Coast, California www.albionriverinn.com This is my favorite dinner entree at The Albion River Inn on the Mendocino coast. It is almost impossible not to order this every time I am there for dinner. They usually serve it over a bed of Jasmine rice. It’s simple, yet packed with flavor! ...
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Prawn and Scallop Ceviche with Heirloom Tomatoes Recipe and Photo by Chef David Wells – Grandma Dave www.grandmadave.com When I am looking for fresh and delicious recipes that focus on health and nutrition as well as culinary wonderment, I turn to Chef David Wells or Grandma Dave. I’ve known Dave more than twenty years and have enjoyed every moment of our friendship. During those years, I’ve...
Read MoreRecipe by Chef Lanvert Rue Saint Jacques Restaurant • San Francisco • California www.sfbistro.com If you’re looking for a special dining experience on your next visit to San Francisco, look no further than Rue Saint Jacques. Considered by many to be the best French restaurant in San Francisco, this small French bistro will make you feel like you’ve been transported to France. Chef Eric Lanvert, Chef de cuisine and owner has...
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Slow Cooked King Salmon This salmon melts in your mouth. Slow cooking anything makes the dish more juicy and tender. Add a pan of water to your oven, and you create a humid environment that will keep the fish very moist. Ingredients: 1 King salmon fillet, 2-3 pounds Extra virgin olive oil Gray salt Half cracked peppercorns Freshly ground pepper Method: Preheat your oven to 200 degrees. Place a baking pan with a few cups of water...
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Meyer Lemon Relish Recipe Adapted from Chez Panisse Cafe Cookbook During the summer, the markets are full of beautiful Meyer lemons. They are so sweet and fragrant and can be used in many dishes. This relish is so good with seafood. The other night I served it with salmon and an heirloom tomato salad. Wonderful. But, considering it’s a recipe by Alice Waters . . . I expect nothing less than wonderful. Next...
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Paella with Seafood, Chicken and Chorizo There is something so festive and inviting about Paella . . .especially when it’s prepared over a wood fire or on the beach. I don’t claim that this recipe is an authentic or traditional version which would probably have rabbit and lima beans instead of chorizo and gabanzos. But I believe a 20 inch paella pan can be like an artist’s canvas. Have fun with it and make it...
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