Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Wednesday, August 31, 2016

Melon with Chili and Lime

It’s melon season and whether you’re thinking snacks for a day on the water or a refreshing summer dessert this typical Mexican street food is just the thing. And it couldn’t be easier…just combine some cut melon, fresh lime juice, a pinch of salt, and some chili powder. Chopped cilantro is optional.

It may be September but summer isn’t over yet.

Monday, August 29, 2016

Lamb Chops with Tomatoes and Parsley

Drum roll please…peak tomato season is here! And for lovers of all things simple and easy it doesn’t get any better, like these lamb chops with tomatoes and parsley. Before you even light the grill toss your bite sized tomato chunks with a bit of parsley and plenty of kosher salt and your best extra virgin olive oil. The longer you let that sit the more tomato juice you’ll find at the bottom of your bowl. Be sure to serve your chops with some rice or grilled bread so you don’t take a chance spilling any of the luscious juices when you tip the plate to your mouth at meal’s end.

Wednesday, August 17, 2016

Cucumber Cocktail

Overrun with cucumbers? It’s much more fun to drink than eat them and this cocktail tastes equally refreshing with vodka, gin, or white rum. Peel and cut a couple of large cucumbers into small chunks then puree them in a food processor or with a stick blender. Line a strainer with cheese cloth or a coffee filter and drain the cucumber juice into a bowl by pressing down on the pureed solids.

Squeeze a half a lime and a tablespoon of sugar into the bowl of juice and stir until the sugar dissolves. Chill before serving. Some chopped mint would make it even more refreshing…just the thing to cool you down on a hot summer afternoon.

Thursday, August 11, 2016

Asian Squid Salad

Just had my first local corn of the season and it was incredible, cut off the cob it added just the right amount of sweetness to this flavorful summer salad. Start by tossing about a pound of squid with some oil and salt then cooking it in a hot pan or on the barbecue before setting aside.

For the dressing mix together the juice of one lime, a few tablespoons of rice wine vinegar, a few teaspoons of sesame oil, a tablespoon each of chili paste and sugar, and a teaspoon of salt. Cut the cooked squid into small pieces and combine with an ear of corn, four cups of chopped cabbage, a medium hot chopped pepper, some halved Sungold or cherry tomatoes, and a half a cup each of chopped mint, cilantro, and scallions.

Before serving toss with the dressing and a half a cup of finely chopped salted peanuts, add more rice vinegar and salt if needed.

Monday, August 8, 2016

Grilled Chicken with Tahini Sauce

I always have a can of tahini in the fridge for hummus, salad dressings, and this tangy sauce that makes an ordinary piece of grilled chicken into something special. Whisk together or food process a half cup of tahini, the juice of one lemon, and a quarter cup of hot water until smooth then salt to taste. Minced garlic or cayenne pepper are optional. It’s August…more time at the river, less time in the kitchen.