Grilled Shrimp on Cauliflower Couscous with a Miso Broth This is an adaptation of a dish I fell in love with while on business in Salt Lake. The original dish was scallop which I adore but they can be hard to find in landlocked middle Tennessee. Shrimp are easier to come by. If you adore…
Saffron Seafood Stew
Saffron Seafood Stew Here is a little known fact, I once went on Master Chef and this is what I made for the judges! It didn’t get me on the show but it is a favorite in our home. Ingredients 1 tablespoon extra-virgin olive oil 1 cup chopped onion 3 stalks of chopped celery 1…
Seafood Stock
Stock is inexpensive to make and far superior to anything that comes from a package. I save vegetable scraps, bones and seafood shells to make stock as I need it. I store my scraps in the freezer until I have enough to make a good batch of stock. One made, the stock refreezes beautifully for…
Fig Balsamic Reduction Sauce
Fig Balsamic Reduction Sauce Figs are a beautiful yet under utilized fruit in American cuisine. Their sweetness makes a perfect complement to pork. Consider with pork chops and pork tenderloin. It also makes a lovely crostini topping with goat cheese! INGREDIENTS: 1 pound fresh figs 1/2 cup of water 1 cup of ruby port 2…
Gluten Free Crepes
Crepes are not that much harder than pancakes and feel so decadent. They are the perfect thing for a special breakfast, holiday brunch or …. just because. INGREDIENTS: 2 cups almond milk 4 eggs 1 tablespoon of sugar 1 tsp salt 1.5 cups gluten free baking mix (Bob Redmill’s 1 to 1 is a fav)…
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