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Coq au Riesling


Julia Child may have made Coq au Vin famous, but it’s not my favorite way to braise chicken. Not anymore at least.

Don’t get me wrong, I’ve got nothing against Coq au Vin. I’ve made it a handful of times by request, to celebrate an occasion for somebody special in my life. It takes the entire afternoon, and a myriad of pans to make happen. Peeling pearl onions, one by one, is nobody’s idea of fun. Not even Julia’s.

So when I came across this recipe in Food and Wine Magazine, I made it the first chance I could, which turned out to be last winter. It’s hard to pass up on something that includes all of my favorite things in one dish: Riesling, mushrooms, crème fraîche, and lemon. This flavor combination is deeply savory, rich and bright all at the same time.

I made it again this past weekend, and it was just as good as I remembered. It’s a favorite in our home, and it’s bound to be a favorite in yours. I don’t know if I’ll ever make Coq au Vin again. Not if I don’t have to.

Now if you’re wondering what kind of Riesling to use, look for ones from the Alsace region of France or ones that are labeled dry. I found an affordable bottle of Trimbach Riesling at my local grocery store, and it was perfect to cook the chicken, and for drinking with dinner.


Coq au Riesling


  • 4 pounds chicken legs, divided into drumsticks and thighs
  • ¼ cup canola oil
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 2 medium shallots, chopped
  • 1½ cups dry Riesling
  • 1½ cups chicken stock
  • 4 thyme sprigs
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 pound mixed mushrooms, sliced
  • ½ cup crème fraîche
  • 2 teaspoons fresh lemon juice
  • Finely chopped tarragon, for garnish


Preheat oven to 300 degrees.

Season the chicken with salt and pepper. In a large, enameled cast-iron casserole, heat 2 tablespoons of the canola oil. Add half of the chicken and cook over moderately high heat, turning, until browned, about 8 minutes. Transfer to a plate. Cook the remaining chicken, then pour off the fat from the pan.

Heat the remaining 2 tablespoons of canola oil in the casserole pan. Add the onion, carrot, celery, and shallots and cook over moderate heat, stirring, until the vegetables are softened and lightly browned, about 8 minutes. Add the Riesling and simmer for 1-2 minutes, scraping up the brown bits from the pot. Add the chicken stock and thyme and bring to a boil.

Nestle the chicken into the casserole; cover and braise in the oven for 1 hour, until tender.

While the chicken is braising in the oven, melt the butter and olive oil in a very large skillet. Add the mushrooms and cook over high heat, without stirring, until well browned, about 5 minutes. Season the mushrooms with salt and pepper, and cook, stirring, until tender and no longer squeaky, 3 – 5 minutes. Transfer to a plate.

Once the chicken is tender, transfer it to a plate. Strain the braising liquid through a fine sieve into a heatproof bowl, pressing onto the solids. Skim off as much fat as you can. Return the braising liquid to the casserole dish and boil until reduced to 1½ cups, about 5 minutes or so. Whisk in the crème fraîche and lemon juice and season the sauce with salt and pepper. Add the mushrooms and the chicken to the sauce and simmer for 2 minutes. Garnish with fresh tarragon and serve. I like to serve this with a crusty baguette to mop up all of the delicious sauce. Egg noodles, mashed potatoes, or rice will work too.


Food Main Courses

Homemade Pizza Dough


I’d like to think of myself as somewhat of a pizza connoisseur. Then again my feelings for pizza are very similar to my feelings about sex: even when it’s bad, it’s still pretty good. Right?

I’m really pushing Dylan to get on the “building a wood fired pizza oven in the backyard is a great idea and amazing for resale value” bandwagon. He hasn’t budged. Between my constant pestering, searching for the best pizza in every city I visit, and what feels like weekly pizza nights at home, I know my way around a pizza.

I’ve tried out pizza doughs in the past, and most of them have been fine, but not great. That was until I ran across this recipe on the New York Times website. Thank you to Roberta’s Pizza in Brooklyn for providing me with the greatest pizza dough I’ve made at home to date. I promise to prepare you forever.

This recipe only calls for a few ingredients, as most doughs usually do, but one you will probably have to buy for this is 00 flour from Italy. You can get it on Amazon. I got mine at Jimmy’s, an old school Italian deli/grocer in the city. I may have also purchased the mandatory cannoli, along with an espresso. yolo

I prep mine the night before I plan to have pizza. Weigh all the ingredients, mix, knead, portion, cover with plastic wrap, and store in the fridge. The overnight proofing in the fridge makes the dough soft and super easy to work with the next day. I’m talking ZERO resistance.

Definitely check out this video with Sam Sifton to learn the tricks to shaping the perfect round pie.

Homemade Pizza Dough


  • 153 grams OO pizza flour
  • 153 grams all-purpose flour
  • 8 grams fine sea salt
  • 4 grams active dry yeast
  • 4 grams olive oil
  • 200 grams warm tepid water


  1. In a large bowl, combine both flours and salt.
  2. In a small mixing bowl, stir together about 1 cup (200 grams) warm tap water (100-110 degrees), the yeast, and the olive oil. Pour it into flour mixture. Knead with your hands until just combined, approximately 2-3 minutes, then let the mixture rest for 15 minutes.
  3. Knead the rested dough for 3 minutes until smooth. Cut the dough into 2 equal pieces and shape each into a ball. Place on a lightly floured plate and cover in plastic wrap and let it rest for 24 to 48 hours in the refrigerator.
  4. To make pizza, remove the dough from the refrigerator 30-45 minutes before you plan to shape it. Once the dough is at room temperature place each dough ball on a floured surface and use your fingers to stretch it, then your hands to shape it into a 12 inch round. Top with your desired toppings and bake.
Main Courses

Momofuku Bo Ssam at Home

DSC_0510Being one that never lets a three day weekend go to waste, I spent Martin Luther King Jr’s  birthday in my kitchen making Bo Ssam and all of its components from scratch.

This dish is fairly straight forward, with the bulk of the work taking place in the oven. That is where the real magic happens. I rubbed my bone-in pork shoulder down with a mixture of both granulated sugar and salt, and let it hang out in my fridge overnight. The following morning I slow roasted the pork at a reasonably low temperature making sure to baste him every hour with the rendered fat and juices that collected in the bottom of the pan.

While the pork was roasting I made the condiments (which took about an hour). I went to my yoga class, I cleaned my house from top to bottom, and got all of my laundry done. I even had enough time to whip up another batch of bottle fermented ginger beer.Fotor0123213146_2After about seven hours my lack of hard work was finally rewarded. I allowed the pork to rest while I cleaned butter lettuce and steamed the rice. Then I cranked my oven temperature up to about 500°F and slathered my already bronzed beauty in a blend of light brown sugar and kosher salt.

After about eight to ten minutes in the oven the sugar glazed the surface and it came out looking a little like this:
DSC_0513Seriously, if you’re not hungry after that you’re never gonna be. Once the glaze cooled it cracked and shattered like the surface of a creme brulee, and it added some sweetness to the savory flavors.

As this photo shoot progressed I grew very impatient and eager to devour my beautiful handiwork. Bo Ssam is a myriad of flavors and contrasting textures. It’s salty, sweet, sour, bitter, and loaded with umami. It’s undeniably delicious without being heavy or rich on the palate. It’s what I’ve eaten for leftovers all week long and I’m going to be devastated once it’s all gone.

I did slightly adapt the recipe. I didn’t really care for the Ssam sauce consistency once made – I found it to be more watery than saucy – so I doubled the amount of paste called for. Since this recipe uses a fair amount of salt I must mention that if you plan to attempt to conquer this dish first read about the differences between kosher salt brands here. I have had recipes fail miserably because I swapped out my personal favorite brand, Diamond Crystal Salt, for something else entirely in its place.

Bo Ssam with Ssam Sauce & Ginger-Scallion Sauce

adapted from the Momofuku cookbook, by David Chang and Peter Meehan


Pork Shoulder (or Boston Butt)

1 whole bone-in pork butt or shoulder (8 to 10 pounds)
1 cup white sugar
1 cup plus 1 tablespoon kosher salt, divided
7 tablespoons light brown sugar

Ginger-Scallion Sauce

2½ cups thinly sliced scallions (green and whites)
½ cup finely minced and peeled fresh ginger
¼ cup neutral oil (like canola or grapeseed)
1½ teaspoons usukuchi (light soy sauce)
3/4 teaspoon sherry vinegar
3/4 teaspoon kosher salt, or more to taste

Ssam Sauce

2 tablespoons ssämjang, (fermented bean and chile paste)
1 tablespoon kochujang (chile paste)
¼ cup sherry vinegar
¼ cup neutral oil (like grapeseed)


2 cups plain white rice, cooked
3 heads bibb lettuce, leaves separated, washed and dried
1 dozen or more fresh oysters (optional)
Kimchi (available in many Asian markets, and online)
Maldon or other high-quality coarse sea salt.


1. Place the pork in a large bowl. Mix the granulated sugar and one cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.

2. When you’re ready to cook, heat oven to 300°F. Remove pork from refrigerator and discard the juices. I also brushed off any salt and sugar on the surface, leaving it behind in my bowl. Place the pork in a roasting pan (I used my Le Creuset pot) and cook for about 6 hours or so, until it yields easily to the tines of a fork. After the first hour of cooking, baste hourly with the collected pan juices. Once cooked remove the meat from the oven and allow it to rest for up to an hour.

3. While the pork is cooking make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix to combine and taste for balance and seasoning.

4. Make the Ssam sauce. In a medium bowl, combine both chili pastes with the vinegar and oil, and mix well.

5. Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.

6. When your accompaniments are prepared, crank the oven to 500°F. In a small bowl, combine the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 8 to 10 minutes, or until a dark caramel crust has developed on the surface of the meat.  Serve immediately with lots of napkins and the accompaniments.

Main Courses

Braised Beef Short Ribs


A perfectly prepared short rib can be a revelation.

My first encounter with the almighty bone-in cut was in culinary school, where one of my classmates channeled her roots and made her family’s Kalbi Jin recipe. And then she went the extra mile and made a quick kimchi. That afternoon I felt like I died and went to flavor heaven.

Short ribs are a notoriously tough cut that respond well to either a long marinade or braise. I like “fall off the bone” tender beef so I usually take the braising route.

Braising is a classic method of cooking that every home cook should strive to adopt. It’s a cooking method that’s forgiving; you can really let go and let your instincts take over. Follow these four steps for a perfect braise, every time:

  1. Sear your Protein: Season it well and allow it to brown in the oil. Don’t crowd the pan.
  2. Saute the Veggies: A mix of onions, celery, and carrots is classic (this is known as mirepoix), but you can also include mushrooms, fennel, turnips, parsnips, and squash.
  3. Deglaze: All deglazing liquids have one thing in common, and that’s water. My best braises use deglazing liquids that contain booze. Just allow the alcohol to cook out before you add more water or stock.
  4. Braise: Low and slow is the key. Ovens provide the most even temperature, so if your pot can do double duty and go straight from the stove to the oven put it in there once it comes to a boil. 350 Fahrenheit is a lovely even temperature.

The fundamental difference between a braise and a stew is the amount of liquid in the pan. A braise comes up about halfway to the protein, while a stew completely submerges it.

Tonight I relied on what I had: a bottle of Cotes du Rhone wine from France, tomato paste, fresh thyme and parsley, and some star anise to carry this braise to the finish line.

One chef trick I learned at my last restaurant was to remove the pieces meat from the liquid and roast them until their edges are crisp again. Then we strained the braising liquid, skimmed the fat off the top, and reduced it on the stove until it coated the back of the spoon. Then we would add the smallest pat of butter and minced parsley to the finished sauce.

These ribs pair well with some butter laden mashed potatoes, creamy polenta, and sautéed greens.

IMG_0138Red Wine Braised Short Ribs

  • 5 lbs short ribs, trimmed of excess fat and elastin
  • 2 tbsp canola oil
  • salt and pepper, to taste
  • 2 onions, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/4 cup tomato paste
  • 1 bottle hearty red wine (I used a Cotes du Rhone)
  • 4 cups chicken stock
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 8 sprigs fresh parsley
  • 2 star anise


Preheat oven to 350 Farenheit.

Trim your short ribs of excess elastin. Season generously with salt and pepper. Heat your oil in a large dutch oven until hot. Add the short ribs and sear until they are nice and brown on all sides, about 15 minutes. Do not crowd the pan. You’ll end up steaming the meat and it’ll look like gray and unappetizing, not brown and delicious. Do this in batches if necessary.

Turn the heat down to medium, pour out all the excess fat in the pan, and add the onions, celery, and carrots. Season with salt and pepper and allow to cook over medium heat until translucent, about 6-8 minutes. Add the tomato paste. Allow to cook, stirring occasionally, for about 2 – 3 minutes or until red and caramelized. Turn the heat up to medium high and add the red wine. Scrape up the fond that has developed on the bottom of the pot, and allow the wine to reduce by half, about 10 -15 minutes. Once the wine has reduced add the chicken stock, fresh herbs, bay leaf, and whole spices. Stir well and add short ribs and accumulated juices to the pot. Bring to a boil, cover with a lid, and transfer to the oven and cook until tender but not falling apart, about 2 hours, The short ribs are done when they are easily pierced with a paring knife.

If you want to take the presentation a step further remove the short ribs from the liquid and transfer to a baking sheet. Kick up oven temperature to 400 Farenheit. Bake until dark and crispy on the outside, about 15 – 20 minutes.

Strain the braising liquid and skim the fat off the top. Add about 1/2 cup of braising liquid to a saucepan and allow to reduce until the sauce coats the back of a spoon. Remove from the heat and add the smallest pat of butter (I usually do about 1 tsp), and some minced fresh parsley. Taste for seasoning and serve immediately drizzled over a crispy short rib.

Serve these with your favorite starchy side dishes.


Main Courses

Carbonnade (Flemish Beef & Beer Stew)

There are few things in life more satisfying than a bowl of stew, and this stew is a favorite in our home.

Braised foods are what I longed for when I resided in a colder climate. I first made this dish last year when it was featured in Saveur Magazine’s 150 Classic Dishes Issue. I was convinced earlier this summer that Texas never sees the thermostat dip below 85F, but earlier this week the Lone Star state delivered a cold front that chilled me to my bones.

Carbonnade is a classic Belgian dish that relies on the complex, delicious flavors found in great beers and caramelized onions.

Most beer-braised dishes can end up being inherently bitter, so finding the right brew is paramount. The recipe suggested a Belgian style Abbey Ale so I picked up a large format bottle of Brother Thelonius from North Coast Brewing Company. It’s balanced, mostly sweet, and very smooth on the palate. A good beer to drink, a great beer to cook with.


I made two small modifications to the recipe: I used chicken stock in place of beef, because it’s what I had in the fridge, and I used golden brown sugar instead of the darker stuff.

What makes this recipe sing is the addition of cider vinegar and brown sugar. The combination balances the bitterness beautifully, and adds a note of complexity not found in other Carbonnade recipes. We served this with some buttered egg noodles and crusty bread. Upon first bite this proved to be a dish worth making over and over again.



adapted from Saveur Magazine
Yield: serves 4-6


2 lb. beef chuck, cut into 2″ x ½″-thick slices
Kosher salt and freshly ground black pepper, to taste
¼ cup flour
2 tbsp. canola oil 
2 tbsp. unsalted butter
4 slices bacon, finely chopped
6 cloves garlic, finely chopped
3 medium yellow onions, thinly sliced lengthwise
2 cups Belgian-style ale
1 cup chicken stock
2 tbsp. brown sugar
2 tbsp. apple cider vinegar
3 sprigs thyme
3 sprigs parsley
2 sprigs tarragon
1 bay leaf


Slice beef and add to bowl. Season generously with salt and pepper; add flour and toss to coat. Heat 2 tbsp. of canola oil in a 6-qt Dutch oven over medium-high heat. Working in batches, add beef and cook, turning, until browned, about 6-8 minutes. Transfer to a plate and set aside. Add sliced bacon to pot, cook until its fat renders, about 8 minutes. Add 2 tbsp. of butter to pot, and add garlic and sliced onions; cook until caramelized, about 20 – 30 minutes. Attempt to scrape up some of the fond that coats the bottom of the pot. Once the onions are nice and caramelized, Add half the beer, cook, scraping bottom of pot, until slightly reduced, about 4 minutes. Return beef and accumulated juices to pot with the remaining beer, stock, brown sugar, cider vinegar, bay leaf, and fresh herbs. Boil. Reduce heat to medium-low; cover with a lid and cook until beef is tender, at least 1 ½ hours. Serve hot with buttered noodles and/or crusty bread.

Main Courses

Quick Salmon Stir-Fry

It’s about that time again ladies and gentlemen. It’s Monday –  which means I had a craving for something from the sea.

Tonight I decided to make things easy on myself and made this Salmon Stir-fry. This quick fix is from Jamie Oliver’s Food Revolution cookbook. It’s straightforward and yields delicious results. I omitted the bean sprouts called for because I hate them. You do whatever feels right.


Quick Salmon Stir-Fry

adapted from Jamie Oliver’s Food Revolution Cookbook


  • sea salt and freshly ground pepper
  • 1 cup basmati or jasmine rice
  • 3/4 pound salmon fillet, skin off and bones removed,
  • a handful of raw shelled peanuts
  • 1 clove of garlic
  • a thumb sized piece of fresh ginger
  • 1 fresh red chile
  • 1/2 bunch fresh cilantro
  • canola oil
  • 2 tablespoons mild curry paste
  • 1 cup of snow peas
  • 1/2 can of coconut milk
  • 1 lime


Prepare the rice according to package instructions. While that’s cooking, chop the salmon into 1-inch chunks. Season with salt and pepper. Chop the peanuts or crush them in a mortar and pestle. You’re not making peanut butter here, you’re just making them a bit smaller. Peel the ginger with a spoon and chop it into matchstick pieces. Peel and finely mince the garlic. Seed the chili, halve it, and thinly slice it, or if you like it spicy, leave the seeds intact and just slice into thin rings. Wash the snow peas and remove the string that runs along the outer edge. Otherwise, you’ll be picking it out of your teeth later. Wash and dry your cilantro well and pick the leaves. Set the leaves aside and finely chop the stalks.

Heat your wok on high and once heated add 2 tbsp of canola or other high smoke point oil (peanut and grape seed would work for this). Nothing irritates me more than adding fat to a cold pan. Be patient, and let that pan get hot. Add the garlic, ginger, chili, and cilantro stalks and stir continuously for 30 seconds. At this point they’ll sizzle and smell delicious. Keep things moving so nothing burns. Add the curry paste and stir around for 30 seconds more. Add the salmon, and cook for just one minute, then add the snow peas and coconut milk. Let everything cook together for one more minute. Taste for seasoning and adjust with salt and pepper if necessary (mine needed more salt).

Divide the cooked rice evenly between your serving bowls. Top with the salmon and coconut mixture, and garnish with cilantro leaves, crushed peanuts, and lime wedges. Serve immediately.

Main Courses

Seared Salmon with Tomatillo Cream Sauce

For some reason Mondays are THE day of the week I crave fish. Even after reading Kitchen Confidential – twice – it’s the only day with a name that I want to get cozy and eat something from the sea. Go figure.

I spotted some tomatillos on my shelf that were beginning to become questionable, so I decided to feature them in a dinner this evening. After scouting the internet for some inspiration, I decided to roast them with garlic, jalapeños, and onions and blend them into oblivion to make a sauce. I added a touch of cream to combat the acidity and to add richness, and I finished it with a little bit of lime juice and cilantro.

Finding salmon, fresh sweet corn, and zucchini on sale at the market sealed the deal.

Recipe: Salmon with sautéed summer vegetables in a tomatillo-cream sauce

The tomatillo sauce and sautéed vegetables as written could easily serve four people. Just make sure to buy enough salmon for everyone. I usually estimate about a 4-6 oz filet per person.


  • 12 oz salmon filet, skinned
  • Salt, to taste
  • Canola oil

Sauteéd Summer Vegetables, yields 4 cups prepared, serving size one cup each.

  • 2 Tbsp olive oil
  • 1/2 small onion, small dice
  • 4 cloves garlic, finely minced
  • 1/4 tsp ground cumin seed
  • 2 ears corn, shucked
  • 1 medium zucchini, cut into bite size pieces
  • Salt and pepper, to taste
  • 1/2 cup cilantro leaves

Tomatillo Cream Sauce, yield 2 1/2 cups

  • 4 tomatillos, husked and cut in to quarters
  • 1 small onion, quartered
  • 7 cloves garlic, peeled
  • 1 jalapeño, seeded and halved
  • 2 Tbsp olive oil
  • Salt and Pepper, to taste
  • 1/4 cup water or stock
  • 1 cup cilantro leaves
  • 1/2 lime, juiced
  • 1/3 cup heavy cream.

Move rack to the center of the oven. Preheat oven to 375°F

Peel and quarter tomatillos and add them to the bowl. Stem and halve jalapeño, remove seeds if you’re a wimp like me. Add to the same bowl. Peel onion and cut into quarters. Add them to the bowl. Peel the garlic. You get the idea. Add them to the bowl.


Cover all vegetables with 2 TBSP of olive oil, a large pinch of salt, and some cracked black pepper and toss together well. Taste for seasoning. Adjust if necessary. Place all ingredients on a sheet pan lined with parchment paper. This makes for easy clean up.


Bake in a preheated oven for 30-45 minutes, or until all the vegetables are tender. They should provide NO resistance when poked with a knife, or a toothpick, or a bamboo skewer. You’re going to blend them so make sure they’re not tough. Mine looked like this:


While those are cooking in the oven prepare the sautéed vegetables: I used sweet corn, zucchini, and cherry tomatoes because they’re pretty together, but if I were going to make this again I wouldn’t add tomatoes. You do whatever you like.

Now prepare the sautéed vegetables: Peel and shuck your corn. If you’re resourceful like me, you’ll save the cobs. I’ve got ice cream plans for them later this week.


Cut up your zucchini into bite size squares. I follow the slices, sticks, squares model. Treat that cutting board like an assembly line.


Follow suit with the rest of your ingredients.

This dish comes together quickly, so be prepared and have all of your prep ready to go. A hot pan waits for no one. Do you see all those prepped veggies back there? That’s how it should look.


Once your sautéed veggies are prepped you can start making the sauce. Once your tomatillo and friends are tender let them cool slightly and add them to your blender. Add a pinch of salt. I added 1/4 cup of water to the blender, which covered the veggies by half, and made blending easier. If you have a more flavorful liquid on hand like stock by all means use it. You just want enough liquid for it to be a saucy consistency. Remove the filler cap so the heat doesn’t make the blender explode. That happened in a kitchen I worked in before. Cleaning that train wreck up was NO fun. Blend that bad boy on medium high for 2 – 3 minutes.


About halfway through blending add the cream, another pinch of salt, and the cilantro leaves. The leaves will turn it bright green, like this.


Check consistency and seasoning. I added the juice of 1/2 a lime to brighten it all up, but if you think it’s perfect, smile, pat yourself on the back, and set it aside.

The rest happens quickly.

Make sure your oven is still on. You’ll need that heat to cook the salmon, but you’re going to first sear it on the stove.

Remove the salmon skin if you’re married to someone who doesn’t like it. Try to forgive him for it. Ask your fishmonger to do this for you. That’s what he’s there for.


I allowed my All Clad pan to heat up on high for about two minutes before I added canola oil and began searing. Fish doesn’t stick if your pan is hot enough. And have a fish spatula for easy flipping.

And this is where you’d find another photo of me actually searing the fish, but my photographer was caught in a serious game of Candy Crush Saga. What is it about that game? It’s a vortex.

Once the salmon is seared on both sides drain most of the fat and place in the oven. Isn’t she a beauty?


Once the fish is in the oven start sautéing veggies: I started with onions, then added garlic, and cumin. Stir well and season with salt and pepper.


I added the corn next. I let this cook for 2 – 3 minutes. The cumin has dispersed and it’s everywhere. Add a pinch of salt.


Next is the zucchini


Cook until tender. Taste for seasoning. Add salt if necessary.

Once I was happy with the flavor and texture I removed it from the heat.

Right before serving I added fresh cilantro leaves and halved cherry tomatoes (I wouldn’t recommend the tomatoes in this. While it tasted fine it just didn’t work. Learn from my mistake and don’t do it.)


I plated the sauce on the bottom of the plate, added a heaping helping of the veggies, and topped it off with some beautiful salmon:

Here’s the money shot.


I finished the salmon with a squeeze of lime and some finishing oil. Do you see those red spots? Those are from the tomatoes. Yet another reason not to use them.

This was delicious. And while the tomatillo sauce made plenty (the yield after we finished eating dinner was just shy of a pint) I already have plans for it. I see some rotisserie chicken and jack cheese enchiladas in my future.

That’s all she wrote. A delicious dish featuring fish. Who knew?