Ingredients:

• 2 salmon fillets
• 1 tablespoon capers
• 1 teaspoon basil
• I teaspoon oregano
• 1 teaspoon parsley
• 1 bunch chives, chopped
• 1 tablespoon extra virgin olive oil
• S & P, to taste
• 1 tablespoon lemon juice
   

What’s Next:

Go ahead and preheat your oven to 350 F, or 175 C.

In a large bowl- add capers, basil, oregano, parsley & chives.  Set aside.

In a small bowl- whisk together olive oil, S & P & lemon juice.

Drizzle olive oil mixture over capers & herbs.  Toss until evenly coated with oil mix.

Cover salmon fillets with herb oil mixture & cook for 20 minutes, or until salmon flakes off with a fork.

Eat well & Laugh often!

Blame it on Bourdain. A few days ago, we caught a replay of Anthony Bourdain’s No Reservations: Brittany episode, which ends with him consuming a “Tower of Shellfish”. Since then, it seems I’ve been thinking of nothing but shellfish, and when my neighborhood fishmonger offered me some fresh oysters yesterday, I simply HAD to say yes.

The truth is, all fresh oysters really need is some good rock salt. Kosher is fine, Maldon if you have it, Fleur de Sel if you’re being fancy. But I love having them with a classic chili-tomato sauce, which my husband and I simply call “Red Sauce”. We use ketchup in our recipe, which makes it a little sweeter than normal, and simplifies things tremendously.

Red Sauce for Oysters

1/4 cup tomato ketchup
2 tablespoons horseradish
Juice of half a lemon
celery salt (to taste)
Tabasco sauce (to taste)

Combine ingredients, tasting frequently as you add celery salt and Tabasco, to reach your desired saltiness and spiciness. Whir in a blender, whisk together, or process in a food processor. Transfer to an airtight container and chill.

Serve with freshly shucked oysters, some fresh limes and lemons, and some good salt.

Fresh shrimp is one of those things that I’d rather not do “too much” to. Like a good steak or some organic free-range chicken, it’s an ingredient I like to really taste. And it’s pricey enough.

To me, shrimp doesn’t get much tastier than this: Halabos na Hipon, a Filipino dish my husband and I (and every FIlipino I know) grew up with, is fresh shrimp at its most basic: steamed in its own juices. These are usually served unpeeled on large platters, with or without a dipping sauce, meant to be peeled with your fingers and popped in your mouth as you chatter away.

Its one of my favorite memories of Family Sunday lunches… and my fingers always smelled shrimpy for days after, despite constant hand-washing.

Shrimp cooked this way, without even water to dilute its natural flavor, is unbelievably tasty. You will love it.

Filipino Halabos na Hipon

1 kilo fresh shrimp
1 whole head garlic, minced
1 yellow onion, chopped
salt & pepper to taste
vegetable oil

Wash and clean the shrimp, but don’t peel. Combine in a large saucepan with garlic, onion and seasonings. Cover and cook over medium heat. Stir once or twice to make sure the shrimp is nice and wet (from its own juices!) and not sticking to the pan. You want to cook it for 5 minutes tops. Then sprinkle some oil around, saute a bit, and serve.

*Note: I realize that instructions like “sprinkle some oil around” and “saute a bit” are not exactly good recipe speak. But Filipino cooking is like that- delicious recipes passed on by teaching.

Got a craving for Asian food? Don’t call for Chinese take out — you can prepare this dish in less time than it takes for them to deliver your meal. You can also use rice leftover from last night. (Fry separately in garlic and oil for more flavor.)

Ingredients
500g (2 1/2 cups) long-grain rice
1 tbs peanut oil
800g peeled green prawns
6 bacon rashes, rind removed, coarsely chopped, about 1.5cm pieces
3 eggs, lightly whisked
8 green shallots, ends trimmed, thinly sliced diagonally
100g (1 1/2 cups) bean sprouts, ends trimmed
80ml (1/3 cup) soy sauce

What’s next

Cook the rice following packet directions or until tender. Spread the rice over a baking tray.

Place in the fridge overnight to cool completely. Heat the oil in a wok or frying pan over high heat until just smoking. Add the prawns and stir-fry for 3-4 minutes or until the prawns curl and change colour. Transfer to a plate. Add the bacon and stir-fry for 2-3 minutes or until golden and crisp. Transfer to the plate.

Add the egg and swirl slightly. Cook for 2-3 minutes or until almost set. Use a wooden spoon to stir and break up the egg. Add prawns, bacon, rice and soy sauce and stir-fry for 2-3 minutes or until the rice is heated through.

Add the shallot and bean sprouts and stir-fry for 1 minute or until combined. Spoon into serving boxes and serve immediately.

Burmese cuisine may not be top-of-mind in the culinary world, but some of its national specialties are true treasures. Try this authentic mohinga dish. It’s a healthy combination of fish broth and toppings that you can arrange in a platter. Guests can select what they like for a personalized (and very impressive) dish.