Vietnamese Spring Rolls with Orange-Almond Sauce

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I very rarely veer off my “tried and true” basic recipe for Vietnamese Nuoc Cham (dipping sauce with lime juice, fish sauce, chili peppers, sugar, water) for Vietnamese Spring Rolls. It’s easy, predictable and I can make the sauce just by taste without measuring anything! But just because I *LOVE* something doesn’t mean that my entire family loves it too. My fish-fearing …

Wasabi Shrimp with Avocado on Rice Cracker

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If you’re not familiar with Gaby from What’s Gaby Cooking, let me give you a little introduction. Gaby LOVES avocado (we were in Mexico a couple of times together and she snarfed an entire bowl of guacamole the size of a soccer ball in one sitting!), is the only woman I know who can look totally glamorous in 95F Austin heat …

Skirt Steak Tacos

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I’ve discovered that I’m not the only one who’s fiercely loyal to their local supermarkets. While some are loyal to a particular market because it’s convenient (close to house or office), I’m more influenced by the quality of two things: produce and meat (though my kids will argue that for them, it’s the variety of ice Creams and the breadth …

Dragon Rolls

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Dragon Rolls at new Asian Cuisine sheet nori, halved 2 cups (10 oz/300 g) sushi rice ½ English (hothouse) cucumber, halved lengthwise, seeded, then cut into strips ¼ inch (6 mm) thick ½ fillet barbecued eel, cut into strips 1 avocado, halved, pitted and peeled 4 teaspoons umeboshi (pickled plum) puree Japanese soy sauce, for serving

Open Face Salmon Sandwich with Sweet Mustard Sauce

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I can be pretty boring with salmon, it’s so easily mastered with just the bare-bones salt, pepper and a hot grill.  So why mess with simple and perfect? Well, because chef Marcus Samuelsson says so….and I agree. Marcus’ Sweet Mustard Sauce is a 15-second whisk of Dijon mustard, honey, olive oil and a squeeze of lemon that’s a perfect addition …

Club Med Salsa Mexicana and Guacamole

(click on the above photo for a slideshow of 11 photos with food photography/styling commentary) While at Club Med Ixtapa, I ate more chips, salsa mexicana and guacamole than possible for a person my size. A big plate like this accompanied almost every single one of my meals – breakfast, lunch and midnight snack. It was like the best ever …