Chef Michael Salmon - Join me in my Kitchen
Saltimbocca in Italian translates to “Jumps in the mouth”, so it has to be good! Juicy pork, salty prosciutto, creamy provolone and pungent sage all add up to a mouth-watering experience.
Carnitas (Mexican Pulled Pork) have always been one of my favorite fillings in Tacos, Burritos and Quesadillas. My Mexican Pulled Pork recipe is the base for these “street style” tacos. Warm up some white corn tortillas, add some chopped cilantro and red onion, sliced avocados and top with a little Salsa Verde and you have a delicious Mexican meal. Truly, one of my favorite foods ever.
Sous Vide is the perfect technique to use for creating pulled pork. Traditional slow roasting methods include long oven times and plenty of dirty equipment to clean up. My Mexican spice blend combines 7 spices with salt and is great on beef and chicken as well. Use the pulled pork to make tacos, nachos, quesadillas or sandwiches.
It seems that we end up eating a variation of this dish almost every week. I love the Greek flavors on the salmon, and when it is smoked in the Traeger grill with cherry-wood pellets, it is hard to beat. Salmon has always been a favorite of mine, not just because of my last name, and Mary Jo loves it as well. Make the Tzatziki sauce at least a few hours in advance so the flavors can meld together. The feta salad can also be made in advance.
Over my 23 years at the Hartstone Inn, this was among the most popular items on my menus. Vanilla may seem like an unusual companion for lobster at first, but once you taste sweet and succulent Maine lobster with this sauce, you will fully appreciate how dramatic this matching can be.
This is a light and refreshing way to prepare Cod, or any light white fleshed fish. The Tabil spice gives it a distinctive Mediterranean flavor and the Roasted Shallot Compound Butter ads some richness at the end. Tabbouleh is the natural accompaniment to this Cod dish and can be made hours in advance. The Tabil spice mix can be made weeks ahead, as can the compound butter, which should be kept in the freezer if stored for long periods of time.
This dish is the cover photo for my second cookbook; In the Kitchen with Michael Salmon. Here, I have transformed the popular Niçoise salad into a warm ”Maine-inspired” dish with Maine Atlantic salmon, purple Maine potatoes and fiddlehead ferns. Spring in Maine would not be […]
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
