Redirecting Perverts to the Refrigerator Since 1999
I made a grilled salmon recipe from the Paley’s Place cookbook a couple of months ago for a dinner party we had. The original recipe uses brown sugar, orange zest, salt, onion, garlic and basil. I took the same idea but with a Vietnamese flavor profile. In the end it was a completely different recipe…
I usually write all the content on FoodPorn but my husband wrote up a post about Pabu and I’m just going to steal it. I couldn’t say it better. (I edited it slightly to make it work on the site as opposed to Google+). I present the first guest-post of FoodPorn written by my hubby……
We had our 15th wedding anniversary this year. Our 20th first date anniversary is on the same day….awwwwww! On our actually anniversary we were in Montana not-camping with our son (we got thunderstormed out of our camping adventure). But I had already planned a weekend in San Francisco to celebrate our milestone anniversary. The special…
I’ve been making this dish for a while but sometimes I tweak it just a tad. This time I added some crispy salmon skin and I don’t know why I didn’t always do that! It’s salmon season here in the Monterey Bay and although it’s not like it was 10 years ago with salmon selling…
The flavors of summer make dinner so simple. I wanted to make the yummy crispy rice again but didn’t want asian flavors so I just started gathering things from my CSA, the farmer’s market and the pantry. I assembled lettuce, sliced peaches, green beans (not in the picture, I forgot them at first!), basil, pan-seared…
Making food in the garage actually hasn’t been that difficult. I can’t make anything that has to simmer for a long period of time (I’ll run out of propane) or go into an oven larger than the toaster oven, but other than that, it’s been working. I made one of our favorites with my CSA…
I came home one afternoon to a 15 pound whole salmon in my fridge. It wasn’t entirely a surprise or anything. A friend’s dad is a commercial fisherman and he said he’d get me a fish. I don’t think I fully comprehended how big this fish would be but it was amazing. I’d never butchered…
Fresh off the heels of the Cayman Cookout, I went to the Farmer’s Market completely inspired. I picked up various ingredients: lemongrass, cilantro, shallots, salmon. I had no plan though until I got home and started flipping through Eric Ripert’s A Return to Cooking. I didn’t follow any of the recipes but saw one that…
We were in New York City for a family event. Neil Gaiman has been telling me for I don’t know how many years now to go to Sasabune so I made sure I got reservations while we were there. My husband, 7 year old son and I were all going but I made the reservation…
To call this a review would be ludicrous. The meal was perfect. I got to meet Eric Ripert. I was a giddy, squealing ’60s Beatles fan girl. You should have seen me! I maintained for my conversation with him but I was jumping up and down once I got outside. I have met many-a-famous-person. I’m…
Shred 2 lbs of potatoes, I used the shredder in my food processor, and one sweet onion. I just picked up some walla walla onions that went well. I also used a combination of white, purple and red potatoes to make these look funky :) Place the potato-onion mixture in a strainer, salt the mix…
I combined a couple of dishes I’ve done in the past and the result was excellent. The first was a dish that I modeled after an Eric Ripert recipe. The second was the Prosciutto-wrapped Salmon I did a while back. This recipe serves 2. First component, the broth.In a small saucepan, drizzle some olive oil…
We had three bottles of Syrah to drink: ’03 Cornas from France, ’00 Hardy’s from Australia, and ’02 Ridge from here in the Santa Cruz Mountains. I wanted to make a special dinner for our cousin’s birthday, but we don’t really eat much meat so I had to find something involving fish that would go…
I went to the store to get the ingredients for this great salmon recipe in my On the Line, Inside the World of Le Bernardin cookbook and, oddly, my fish monger had no salmon! So this went from a Le Bernadin recipe to a Le Bernadin-inspired recipe. This was night two of my exploration of…
[singlepic id=703 w=320 h=240 float=none class=shutter] ~1/3 c. Soy Sauce Juice of one orange Juice of 1/2 a lemon 1/2 t. good stone-ground mustard ~1/4 c. red onion 2 cloves garlic 1 t. grated ginger Marinate salmon in mixture for as long as you can. While salmon is grilling, put marinade in saucepan and reduce…
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