Stir Fried Scallops and Asparagus
Served over quick-cooking ramen noodles, this stir-fry is perfect for busy families on hurried weeknights. Not only do we love the taste, but it comes together in about half an hour.
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Steamed Tilapia in Wine Sauce
I developed this recipe while working at a local winery. Fast and easy to prepare, it became an instant classic at my house. I use a lively dry pear wine in the sauce and recommend avoiding those wines that are sweet or semisweet.
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Scallops with Snow Peas
The vibrant, crisp pea pods in this dish are a nice contrast with the soft scallops. The dish looks and tastes bright and fresh.
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Curry Shrimp
I created this Indian-style shrimp when we were entertaining some friends, one of our favorite things to do. It works on the stovetop or the grill.
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Spicy Shrimp
This is dead simple, and totally delicious. I tend to grill up millions of them, take them off the skewers, pile them on a platter, and stick a few toothpicks on. People get the idea pretty quickly, and they disappear... I like them good and spicy, but you can adjust the amount of Sriracha as you'd like.
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IPA Battered Fish and Chips
London Calling. Crisy, golden fried cod, with homemade "twice-fried" fries.
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Shrimp and Baby Bok Choy Stir Fry
This is a light and spicy stir-fry, with shrimp, baby bok choy, and snow peas, along with a handful of chopped cashews for texture. Velveting the shrimp -- that is, marinating it in egg white and cornstarch, then poaching it in water -- takes a little bit of time, but the payoff is plump, juicy shrimp that won't overcook. Let the seafood marinate while you prep the vegetables, then poach the shrimp, and toss everything together in a wok. Add a pile of rice to soak up the sauce, and dinner's done!
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Seared Salmon with Cinnamon and Chile Powder
This may be a simple recipe, but the flavors unite in an elegant and complex way. It's perfect for one because you can have it on the table in less than 10 minutes with almost no mess.
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Quick Wok Fired Squid with Greens
This dish doesn't get much easier to assemble. It requires less than 10 minutes of actual cooking time and about 10 minutes to prep the ingredients (even fewer if you buy your squid already cleaned).
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Fish Yassa
When my family and I lived in San Francisco, we often visited a little restaurant in the Mission District called Bissap Baobab. I particularly loved their hibiscus cocktails and a mustardy fish dish. Recently, I recalled the fish dish and tried to figure out what went into it. In my research, I came across a lot of references to a Senegalese dish made with variations of lemon, vinegar, and mustard. While it did not sound exactly like the Bissap Baobab fish, it sounded delicious enough for me to give it a try. I started building the recipe from some toasted coriander, black pepper, and chiles -- and the results were delicious, and very, very spicy. When I first tried a sample of a dried arbol chile, it was not so hot, but after a second little nibble, my lips lit on fire. I did find that cold cream cheese, applied as lipstick, does wonders for stopping the burn... and for my next attempt, I may choose to remove the seeds before adding the chiles to the dish to cut down on the heat.
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