This is one of my favorite warm weather menus.  I think you’ll enjoy it!  Pair this with a good, crisp white wine and you have a delicious meal!  Have a safe weekend and enjoy!

Pan Seared Salmon with  Miso/Ginger Glaze

Sauteed Cucumbers and Fennel with Grape Tomatoes

Jasmine Rice with toasted Sesame Seeds and Fresh Chives

Vanilla Ice Cream with Candied Ginger, Toasted Almonds and Caramel Sauce

Pan Seared Salmon with Miso/Ginger Glaze

This recipe serves 4.  It can easily be increase to serve 8 by doubling the ingredients.

4 – 6 ounce wild salmon filets

1 tablespoon good olive oil

1/2 cup miso ( available at Island Natural Foods or any Asian Market in your area)

1/4 cup Mirin (Japanese rice wine) or Dry Sherry

1 tablespoon shredded, fresh, peeled ginger root

1 tablespoon low sodium soy sauce

1 tablespoon good olive oil

French or Celtic grey salt and white pepper to taste

Heat oven to 350 degrees.  In a heavy, heat resistant pan (I used a cast iron skillet), heat the oil until it is sizzling.  Lightly salt and pepper both sides of each filet.  Place the filets, skin side down in the hot pan and sear for about 3 -5 minutes.  In a medium bowl, mix the miso, Mirin, ginger root and soy sauce.  Spoon this mixture over the top of each filet and put the pan in the preheated oven for 15 minutes.  The salmon continues to cook even after you remove it from the oven and it is best if left a bit rare in the middle.  Serve with Jasmine rice (see recipe below) and a crisp, sauteed vegetable mixture (recipe below).

Jasmine Rice with toasted Sesame Seeds and Fresh Chives

1 cup Jasmine Rice

2 cups water

1/2 cup toasted sesame seeds

1 tablespoon butter

sea salt and pepper to taste

2 tablespoons chopped, fresh chives

Bring the water to a boil and add the rice.  Cook 20 minutes, or until tender.  Remove the rice to a bowl and toss with the remaining ingredients.  For serving I always like to use a large, professional ice cream scoop to put a nice mound of rice on each plate before placing the salmon next to it.  Additional chives, uncut, can be used for garnish.

Sauteed Cucumbers and Fennel with Grape Tomatoes

You read that right….sauteed cucumbers.  They are simply delicious and a perfect accompaniment to this meal.  I love to add shaved fennel to this dish and lovely grape tomatoes.  A bit of fresh dill and all you’ll say is yum! Note:  if you are not a fennel lover, that ingredient may be omitted.

2 cucumbers, peeled, seeded and thinly sliced (cut the cucumber in half lengthwise to take the seeds out leaving crescent shapes to saute.)

1 fennel bulb, top removed and the bulb thinly shaved, with a mandoline, preferably.

1 pint grape tomatoes, washed and patted dry

1 tablespoons good olive oil

sea salt and pepper to taste

2 tablespoons fresh dill, finely chopped

Heat the olive oil in a saute pan.  Add the cucumbers and fennel, tossing to heat through yet, still crisp, approximately 5 minutes.  Add the tomatoes and toss over the heat briefly.  Remove the pan from the heat and season with the salt, pepper and dill.  Serve with the salmon and jasmine rice for a delicious combination of tastes and textures.

Vanilla Ice Cream with Candied Ginger, Toasted Almonds and Caramel Sauce

I have to confess that I am a Ben & Jerry’s addict.  I control this addiction by not buying it too often, but for special occasions, I indulge myself and my guests in the fabulous flavors of their line.  For this dessert I choose their plain vanilla although I am a closet “Late Night Snack” and “Chubby Hubby” junkie.

Two pints will provide two nice scoops for four.  Place the two scoops in a bowl or serving piece of your choice.  Top with crumbled, candied ginger, a teaspoon or so per serving, sliced, toasted almonds and drizzle with caramel sauce.  There is a caramel sauce that I can almost faint over:  King’s Cupboard’s Three Chili Caramel Sauce.  Beware!  It does pack a bit of a “heated zing”, but I love the flavor sensation it creates when topping this recipe.

Melissa | food & entertaining | 09 7th, 2018 | 2 Comments »

My life in Louisiana is finally taking off.  All of the equipment for the podcast & YouTube channel is arriving.  It’s like Christmas morning unpacking cameras, mixers, microphones and more!  This is a dream come true for me as the team puts together shows featuring the amazing food and culture of this beautiful state!  Stay tuned for announcements and exciting news.  In the meantime read a bit about the history of food in the state.  I have to practice the small amounts of delicious things rule in order to stay in shape!  One visit here and you’ll know why.

I never realized what an impact so many different groups of settlers had on the food we enjoy today.  Originally the French, then Spaniards, Germans, Acadians, African Americans, Italians and those who settled here from the Caribbean.  Each of these groups of people brought their country’s cuisine with them and integrated it into what has become one of the most extensive offerings of culinary delights of any state in this country.  The late chef, Anthony Bourdain, once stated that New Orleans has the best cuisine of any place he ever visiting in the entire world.  I agree whole heartedly!

African slaves brought their native dish GOMBO.  Originally Gombo was an okra stew.  Meat and seafood were added as years passed until the dish became what we know as Gumbo.  Okra is a staple in Louisiana cuisine. It’s many health benefits are coming to the fore making me want it even more.  Fried, stewed with creole tomato and sweet onion….there are so many delicious ways to prepare okra!

 Italian immigrants introduced their “red gravy” to the New Orleans area creating quite an impact on the already established Creole cuisine.  In fact, the difference between Creole and Cajun cooking is tomato.  You won’t find tomato in authentic Cajun cooking yet Creole dishes use it in many sauces and other dishes.  One of my favorite times of year here is when Creole tomatoes are in season.  Big, juicy fruit that smells and tastes so exquisite.  There’s nothing quite like a good Creole tomato.

The whole state of Louisiana has various specialties introduced by settlers.  Germans brought dairy farming and sausage making while Acadians shared their delicious one pot meals.  Jambalaya is actually what the Spanish would call Paella.  Of course each of these dishes has evolved and the flavors updated as various cooks have had their way with recipes passed down through families.

A visit to Louisiana is a must!  Not only is the state beautiful but the food is unforgettable!  We really do let the good times roll here.  So do come visit and don’t forget your dancing shoes!

Melissa | Out&About | 09 5th, 2018 | No Comments »

Time for another one of my favorite musical pieces.  Today I’m sharing Dvorak’s “Going Home”.  I have many fond memories of growing up in Texas, fishing with my dad and dangling my feet in the cool water of a river.  Enjoy this day and the music of life!  Peace.

Melissa | Simple Sundays | 09 2nd, 2018 | No Comments »