Bite Size Stuffed Sweet Peppers

Brisket or crabmeat topped with a Pimento Cheese-like variation.

Stuff and bake or grill about 20 minutes.

Vietnamese Spring Rolls

What's inside? Vermicelli, boiled shrimp, mint, lemon basil, thai basil, lettuce, carrots & cucumbers that I marinated in a little mirin, and mung bean sprouts.

Super fresh and refreshing for these dog days of summer that just feel like they are going to be with us for awhile.

Oysters on the Half Shell!

Caprese Cuties

skewer

basil

buffalo mozzarella 

&

tomato

with a drip of balsamic vinegar

Crabby patties? No, Salmon Croquettes.

It was time to get some things out of the freezer. A piece of salmon that was inches away from its expiration date was ready for action.

I read this recipe from Saveur and then I read this recipe from Epicurious.com

I was ready to make these Salmon Croquettes:

Here is my ingredient list:
salmon one medium piece of salmon

red onion chopped

cilantro roughly chopped
mexican crema
mirin
capers
old bay
lemon juice & zest
panko bread crumbs
assorted peppers: black, white and cayenne

Take 1/4 the amount of breadcrumbs as salmon and soak in soy milk, crema and a splash of mirin for a few minutes.  Combine all ingredients.  Chill the croquettes for 30 minutes each.  Coat each croquette in breadcrumbs, really pushing the breadcrumbs into each.  Pan fry in a very small amount of olive oil over medium heat.

I made a dipping sauce out of crema, mirin, lemon juice and ground green chile powder.

They were just terrific and so easy!!

dining in Santa Fe

Restaurant Martin:  Tempura Blue Point Oysters:  garlic parsnip puree, cucumber radish salad, fermented black bean chili vinagrette

Blue Point Oysters were named for Blue Point on Long Island where this fine oyster was 1st discovered.  The name is now generally used for any mid-sized Atlantic Oyster eaten raw.

Very delicious!

Luminaria - the Resaturant at the Inn at the Lorreto:
Santa Fe BLT:  griddled crab cake, apple wood smoked bacon, lettuce, tomato, avocado, green chile cheddar roll, chipotle aioli, sweet potato fries, jicama slaw.  I liked it!  

The Shed: 

Cold Red Raspberry Soup fresh red raspberries, rosé wine, lime, hint of sour cream

Makes me wish I could grow raspberries!

Charcuterie Board

I have always had a thing for a variety plate and this is the grown up version of what my Mother would serve for dinner, especially when she and my Daddy were going out for the evening.  

Prosciutto, olives, quince paste, maytag blue, chevre stuffed cherry tomatoes, honey, cornichon, french & seeded flat breads.

Tapenade

Tapenade

1 yellow bell pepper

1 red bell pepper

1 Vidalia onion, cut into rounds

1 garlic head, separated into cloves & peeled

1tsp olive oil

8 ounces feta

8 caper berries or 1 T. Capers

12 kalamata olives, pitted

12 green olives

8 anchovies

1/4 C. Each chopped fresh parsley, dill, mint & chives

Juice of one lemon

1. Preheat oven to 400•

2. Roast peppers, onion & garlic on a baking sheet--about 20 minutes

3. Preheat broiler

4. Crumble feta into mixture.... broil until bubbly

5. Combine remaining ingredients in a large mixing bowl.  Add peppers, onion & garlic. Toss well.

6.  Remove cheese from broiler and top with pepper mixture.  

Serve with Parmesan crisps.