Author: Chef M
This is a nice light version of a tartare using beautiful vibrant wild-caught salmon in place of the traditional steak. This is great summer preparation, lightly dressed with plenty of fresh dill and chives, studded with creamy avocado. But the real star here is a little surprising: super-crispy salmon skin! With just a little time on the stove top, the salmon skin can be made into naturally smoky bites that can be topped and dunked into the tartare like crackers. If you ever find yourself with salmon skin that you don’t need, save it in the freezer so you can…
The Irish Soda Bread is a variety of the soda bread. It is traditionally made in variety of cuisines, and the leavening of the bread is provided by the acid in buttermilk reacting with the base of the baking soda; it is this leavening that gives the bread the name “soda bread”. These days, it seems everyone has a different favorite recipe for the Irish Soda Bread. The traditional Irish has the essential ingredients of flour, baking soda, buttermilk and salt. There is usually a cross in the center, and the purpose is to help the heat get to the…
Enjoy your hamburger Windy City style thanks to this super simple and speedy recipe.
Swiss cheeseburgers are sautéed in a skillet and served with a butter mushroom and rosemary sauce. Truly continental!
Everyone remembers sitting around the campfire, grilling marshmallows, and making unbelievably delicious s’mores. These sweet treats are a true American classic. Whether they are found around a campfire or in mini-donut form, the mix of chocolate, graham crackers, and marshmallows is always a hit!
For the last year it’s been my husband’s personal mission to slip liquid smoke into everything we eat. One night he added a little liquid smoke into our basic enchilada recipe, and wow! The liquid smoke took these enchiladas from good to freakin’ outstanding. Thanks, baby!
This taco is the best of both worlds. You get the bean burrito and the savory taco, as well as the warm soft shell and the crunch.