Chef Michael Salmon - Join me in my Kitchen
I love to marry flavors of the Caribbean with New England ingredients. Sweet and plump Maine scallops really take on the flavor from both the smoked salmon and Caribbean Spice Mix in this recipe and pair nicely with the sweet potato puree.
Kung Pao is a classic dish from the Sichuan province of China, known for its use of hot chilies in its cuisine. Chicken, beef or pork can also be used in place of the shrimp in this recipe and the amount of heat can be adjusted by the quantity of sambal oelek (hot chili paste) used. The marriage of the chilies heat, the sweetness of the sauce and the crunch of the peanuts make this a favorite dish.
Tortellini is a fun pasta shape to master. Like any stuffed pasta, once you learn the technique, you will find yourself turning them out in no time. In this recipe, I fill the tortellini with a three-cheese mixture and serve them with a simple and flavorful chicken and pesto sauce.
Hollandaise sauce is one of the five French “Mother Sauces,” and is a versatile sauce that every cook should master. Emulsified sauces can be tricky to make, but with a few key tips, I am confident that you can master it.
I have been making pizzas at home (and in Italy on my Foodie Tours) for years and would like to share my recipe for a thin “cracker style” crust and my simple to make pizza sauce. I will also share some tips for successful pizza making and recommend some of my favorite tools that I use when making pizzas at home.
This Thai Beef Salad was one of the first Thai dishes I learned as a young cook. The combination of these key “Thai” ingredients culminates in a truly amazing taste sensation.
Beef Bourguignon (or Boeuf Bourguignon) is a thick, rich French beef stew made with lots of red wine, aromatics like carrots, onions and garlic and garnished with small pearl onions and mushrooms. Traditionally it is cooked in a large Dutch oven, but in this post, I will show you how to cook it long and slow in a multi-cooker, crock pot or instant pot.
Chowders, of course, are quintessential New England. Maine is especially known for its clam, fish and seafood chowders. Lobster and corn combine to create an exceptional chowder that is creamy, rich and hearty.
This is a refreshing and simple salad to make. It is made with a few unique ingredients: fish sauce and palm sugar, which are available online or at your local Asian market.
I have been actively growing figs in Maine for the past 3 years. I have over 100 fig trees with over 25 varieties. Join me on a tour of my greenhouse and learn about propagating figs.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
