Union copy copy |
- Dijon Turkey
- Grilled Chicken & Pineapple Salad with Pineapple-Serrano Dressing
- Thanksgiving Leftovers Casserole
- "Oven-Fried" Four Cheese Chicken
- Chimichurri Chicken and Rice
- Tex-Mex Tortilla Pockets
- Chicken Biryani
- Chicken-Four Cheese Bundles
- Pecan-Crusted Chicken with Citrus-Tomato Topping
- Market-Fresh Salad
- Pan Simmered Pacific Black Cod
- Roasted strawberry crumble
| Posted: 11 Apr 2014 11:37 AM PDT
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| Grilled Chicken & Pineapple Salad with Pineapple-Serrano Dressing Posted: 11 Apr 2014 11:37 AM PDT
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| Thanksgiving Leftovers Casserole Posted: 11 Apr 2014 11:37 AM PDT
|
| "Oven-Fried" Four Cheese Chicken Posted: 11 Apr 2014 11:37 AM PDT
|
| Posted: 11 Apr 2014 11:37 AM PDT
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| Posted: 11 Apr 2014 11:37 AM PDT
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| Posted: 11 Apr 2014 11:37 AM PDT
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| Posted: 11 Apr 2014 11:37 AM PDT
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| Pecan-Crusted Chicken with Citrus-Tomato Topping Posted: 11 Apr 2014 11:37 AM PDT
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| Posted: 11 Apr 2014 11:37 AM PDT
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| Pan Simmered Pacific Black Cod Posted: 10 Apr 2014 04:37 PM PDT  Have you ever tried pacific black cod (also known as sable fish)? It’s a delicate, fatty fish, sustainably fished, filled with good Omega-3s, and absolutely delicious. The Whole Foods in my neighborhood has been carrying it with regularity. Here is a beautifully simple way to prepare it, taught to me by my friend and avid fisherman Hank Shaw. The fillets are simmered in a Japanese-style broth of sake, soy sauce, rice vinegar, oil, and ginger. While the fillets are cooking, you spoon the simmering sauce over the top of the fillets so that the top gets infused with the sauce as well. The fillets are then topped with toasted sesame seeds and thinly sliced green onions. Continue reading "Pan Simmered Pacific Black Cod" » |
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