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Peach Clafoutis

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Posted on: October 3rd, 2010

  All my fruit trees did well this year, the apricots, cherries, peaches, plums and apples have turned out beautifully.  Now it’s time for pie!

Italian Seared Salmon

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Posted on: September 17th, 2010

Searing is one of the best ways to cook seafood – creating a crusty brown finish while keeping the inside moist. The muscles of fishes are fundamentally different than meats.  Fishes have short bands of ‘quick twitch’ muscles separated by tender connective tissue.  This means that fish cooks very quickly, often too quickly for it…

Steamed Veggies For The Week

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Posted on: September 3rd, 2010

With a bit of knowledge, planning and a little time in the kitchen we can eat better, healthier and save money – all while bringing the family closer and teaching the kids how not to dig their own grave with a fork and spoon.

Lovin’ Florida Wild Shrimp

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Posted on: August 19th, 2010

We’re in the middle of corn season and I find myself looking for new ways to take advantage of the bounty.  I was very pleased at how this recipe turned out, the vibrant acidity was the perfect foil to the juicy aged steaks – and it was so easy, if you have good ingredients. Read…

Lovin’ Florida Wild Shrimp

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Posted on: August 2nd, 2010

  This was originally released after the BP Gulf Disaster, and was updated in 2012 and 2013 as conditions continue to improve. We love Gulf shrimp, particularly the tasty species harvested near Florida, and while we were pretty worried for a while, the shrimp have returned and they taste as good as ever! The Florida…

Teppanyaki Burger

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Posted on: July 15th, 2010

  Teppan is a flat iron grill, yaki is grilling – and eating teppanyaki is a special Japanese treat!  If you’ve been to Benihana or Gasho’s, you’ve had teppanyaki – but it gets pretty fancy in Japan.  Today we are having the Teppan Hamburger Lunch special at XEX – one of Chef Masaharu Morimoto-san’s (of…

Real Ramen Rules!

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Posted on: July 10th, 2010

When you think of ramen, it’s probably a boring block of noodles with a packet of salty stock – but those 50 cent packs of Maruchan bear little resemblance to real Japanese ramen, one of the best soups you’ll ever slurp! Styles vary considerably, but generally speaking Ramen is pork or fish stock seasoned with…

Shabu-Shabu (swish swish)

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Posted on: July 7th, 2010

Shabu-Shabu at Kisoji in Yamato, a well-known Japanese restaurant chain featuring local classics like shabu-shabu, sukiyaki, tempura, sushi, etc.  The vegetables here clockwise from left are mizuna, napa cabbage, bean sprouts, wakame (sea vegetable) and shiitake – in the center are carrots, noodles, enoki and asatsuki (similar to scallion).

Sushi and Sashimi Heaven!

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Posted on: July 1st, 2010

I am in Japan and on a feeding frenzy!  For the last 15 years or so, I’ve used my vacations to travel to and study (ok, pig out on) the world’s finest food cities – and Japan takes the cake!  This ancient food culture has many great food styles, but the most recognized by American’s…

Mashed Pea-tatoes

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Posted on: June 28th, 2010

  Fresh English Sweet Peas are a special treat, and when Carl Musso starts picking and delivering local peas to Tony’s, I eat them several times each week.  In need of a change, I wanted to make English Mushies (mashed peas), but with only two cups of peas, I tossed in a potato and and…

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