This open-face smoked salmon and avocado sandwich combines salty, creamy, zesty, crunchy goodness, for breakfast, lunch, dinner, or hors d’oeuvres!
Two things to start us off:
- This is one of my favorite things to eat. EVER.
- I struggled on the name.
Let’s go with #1 first. This recipe puts together some of the best things on God’s green earth: smoked salmon, avocado, jalapeno, and cilantro. The avocado mixture is almost like guacamole, which is obviously awesome at all times, but it’s even a tiny bit simpler and therefore quicker to throw together.
The smoked salmon is what really puts this dish over the top. You mix the salmon with some unexpected ingredients: a bit of toasted coriander and a touch of orange zest. Of course, on further thought, these seasonings make total sense. Coriander = cilantro, and orange zest is just a mild citrus flavor that complements the lime in the avocado. In fact, the odd man out might be the smoked salmon – yet we all know smoked salmon goes beautifully with avocado, so why not avocado that’s a close cousin to guacamole, and it all just turns into one big beautiful circle of life!
I could eat this not only for lunch, but also dinner, and snacks, and breakfast. More about that later. But let’s not beat around the bush and just admit we want to add an egg to this bad boy right now.
Done. BOOM. (more…)
Serve some fresh salmon with an unexpected honey mustard mint sauce – yes mint! – and let your taste buds rejoice.Sometimes I feel like my kitchen is a high school, and the ingredients are much-put-upon stereotypical students. Quinoa and kale are the nerds everyone loves to copy, but no one reeeeeally gets excited about their company. Salted caramel is the hot cheerleader who kinda peaked as a sophomore, but still gets plenty of attention her senior year. Bacon is the class clown, getting along with everyone.
In this world, mint is a pleasant girl, good friends with chocolate and loose tea, but otherwise a bit of a loner. Even though all agree she brings something nice to the table, her extracurriculars are limited. Some, not knowing her full charms, would even shamefully lump her with that weirdo, gum. (He’s always underfoot and sticks around too long.)
NO! This is wrong. Mint deserves more! Mint, break that mold and bust those clichés! Flirt with a savory dish and leave those mouths hanging open in wonder.
Which is all to say that you probably expect a recipe for a honey mustard mint sauce to be very very bad – It’s unheard of! They don’t hang out!—but one taste will adjust your views. Be open to this new world. Welcome dear mint into your entrees.
A fresh, delicious take on the classic meatball – and they can go straight from the freezer to your oven. Not only are these meatballs delicious, but I think they can be served in a variety of settings. Casual weekday dinner? Whip up a quick stir-fried rice to accompany them. Want to dress it up a little? Serve them with some sautéed baby bok choy. Just got off a 14 hour flight that was the final leg of 24 hours of travel? These will go straight from the freezer to the oven while you get the rice cooker going and grab a shower.
This recipe is a definite favorite among my immediate family. I mean, I like spaghetti and meatballs as much as the next guy, but sometimes you want something a little different. The Asian flavor from the sesame oil and soy sauce provide that, and I really like the inclusion of the water chestnuts for the crunch they provide. I had never heard of water chestnuts, and when I first tasted them out of the can, I was rather underwhelmed. Quite frankly, they are almost flavorless. But that’s not what they are there for. They provide a bit of crispness that I really enjoy, and that you wouldn’t necessarily expect in a meatball.
If I had to put together a list of my top recipes, this would probably land on the podium. It’s a rich beef stew that’s perfect on cold rainy days. Or cool sunny days. Or pretty much any day.
We ate this recipe often in the winter growing up. It’s a recipe that can be made ahead of time as it freezes beautifully. In fact, I think it’s actually better to re-heat it a day (or week, or month) later. It was a staple for ski weekends, because it could go directly from the freezer to the stovetop to warm it up and serve over noodles.
You know those days when you sit around and idly wonder about the anatomy of a cow?
…so that’s just me?
I would love to take a class on butchering. It sounds both macabre and delightful. (I also enjoy saying the word “carcass” when I make chicken stock, because it’s basically the only time you can say “carcass” in a casual, socially acceptable manner.)
Things just got dark.
But the reason I started thinking about bovine bodies was sheer curiosity over the many kinds of “ribs” you hear about associated with cows. Rib roast, ribeye, back ribs, short ribs. It makes me wonder how one bone can be associated with so many different cuts of meat. Are they from different ribs? Identical ribs cut into different segments? I’m sure many people know the answer to these questions, but I am not one of them.
So short ribs carry some mystery with them. And not only because of their unknown anatomical origins, but also because they’re a cut I haven’t made very often in the past. My first couple attempts at short ribs ended up in a rather greasy mess. Grilling them, although highly recommended by a reputable cooking magazine, was not successful either. In fact, it wasn’t until recently that I learned…the secret of the short ribs.