Napa is known around the world for its exquisite wine and food. While visiting my mom and sister this week, we dined at three recommended restaurants, enjoying the farm-to-table cuisine, and were inspired to create our own fine dining experience at home, Napa-style.
Fragrant lemongrass, rich coconut milk and spicy Thai chilis are the key ingredients that form the basis for this broth; with tasty, plump mussels tossed in for an absolutely irresistible, culinary creation.
While living in Lima, Peru, Amanda & I fell in love with the country’s classic seafood dish, ceviche. This recipe comes from the world-famous Peruvian restaurateur and chef, Martin Morales, and his colorful cookbook: Andina.
We were introduced to these bite-sized hors d’oeuvres at our friends’ wedding. After trying one, we immediately stationed ourselves by the door of the kitchen to intercept the waitress as she came back out with reloaded platters. They were just too good to warrant any self-control.
Ponzu has a very unique flavor profile. Salty at first with a vinegary, citrus finish. We’ve added some cayenne and pepper flakes to ours, which tastes great with the tuna if you don’t have wasabi.