This glaze seals the pores of fish, meat or chicken during high heat cooking (roasting, grilling, or frying). The seal prevents loss of natural juices, and the Dijon herb combination adds delicious, basic flavor. I promise that this glaze will … Continue reading →
If you can’t get Patak’s Garam Masala Curry Paste® this is a good substitute. It is also a good basting sauce on grilled or baked chicken, pork, flank steak, prawns, halibut, Chilean sea bass, or other firm-fleshed, white fish. Moroccan … Continue reading →
Spring Fry with Grilled Italian Sausage, New Potatoes, Fava Beans and Asparagus Serves 4 Inspiration An April visit to the Solvang, CA farmer’s market offered small, new spring potatoes, fresh asparagus, garlic chives and glorious fava beans. The sausage is … Continue reading →
Grilled Mahi Mahi and Tostada Salad Serves 2 Inspiration Perfectly fresh Mahi Mahi is a rare find. When I see it, I buy and cook enough for two or three meals. I love southwest flavors, so it’s a natural to … Continue reading →
