We wanted to get some sushi rolling practice in before teaching a Sushi & Sake class at work. Here’s the plate we came up with: Spicy Salmon, Spicy Tuna and our very own Blowout Roll!
I had never tried fish pie until making this one after it was recommended by a colleague of mine from the UK. The fluffy potato crust and smoky flavor of the haddock really stood out in this dish. Having eaten it three days in a row now for lunch, you can say I’m a fan of the fish pie.
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.
This recipe comes from my favorite restaurant in Napa, Mustards Grill. It’s become a tradition to eat lunch at Mustards at least once with the family when out visiting over Christmas and this time I bought their cookbook as a present to myself after another great meal. Give them a visit the next time you’re in California wine country!