Copper River salmon
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Those turkey legs look awesome.
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Another quick meal tonight as I have less time to cook recently.
Pappardelle with clams, dog cockles, fried Jambon de Bayonne, onions, garlic, white wine, butter and parsley. Simple and quick to make.
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Summer means Okra. Fried green tomatoes, fried jalapeños, red ripe tomatoes, squash. I threw in the fry the last the few artichoke hearts from a jar and a jerk seasoned chicken thigh from the grill.
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Yesterday was JR’s birthday, and he wanted something simple. I was a little limited by the fact my plane back from LA just landed at 3pm, so he prepped and dried the chicken earlier in the day, and we started with some delicious manzanilla, olives and conservas (not pictured) while the chicken roasted. I sauteed local squash with our garlic confit, and made a watermelon/tomato/pickled red onion/cucmber/goat feta/argula salad.
All a bit sloppy on the plate, but a very nice birthday dinner.
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Wishing Jonathan a very Happy Birthday
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It was a holiday today in the Philippines. I didn’t play golf since I played yesterday; so, I just hung around the house resting, watching movies, etc. I made dinner too - figured wagyu steaks, pasta and salad were good enough (as the cook is on vacation, and I didn’t want any of the other maids to prep for me except for the salad).
The steaks.
Summer truffles.
Sliced them up.
The pasta.
The steaks.
The salad. That’s it.
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Happy birthday JR and Brana for the win! 
It was the perfect thing with the watermelon and tomato salad.
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We had a friend over from Montreal. She was in Lausanne for business.
I normally make Croziflette in fall and winter so I needed another go-to showcasing the region’s specialties.
Poulet au vin jaune and morilles it is!
Doesn’t look like much but this was one of my top three best efforts at this recipe. And I’ve made a few! 
The friend was happy. She finished the sauce with black bread. No leftovers!
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salmon, baby broccoli, lions mane mushroom, tahini sauce
I talked in a previous post about a mock dry aging process I use for some types of fish, and salmon is definitely one that benefits the most. I buy whole sides of salmon that come from a sustainable farm in the Faroe Islands and age them in my fridge for 48 hours. The first 24 is with a piece of plastic wrap protecting the skin, the next 24 without. Then I portion, vacuum seal and freeze. Simple pan sear in a carbon steel pan
for the lions mane I take a big chunk and cut it in half and cook in a pan with another pan on top pressing down, rotating and adding soy to help steam it and season. Once the mushroom is fully seared and pressed I sliced it, seasoned with zaatar and warmed it up in the oven before I served
the sauce is a tahini sauce (lemon, green garlic and cold water whisked into tahini until desired consistency) mounted with some trout roe, chives and black sesame
I really wish I used a dark plate for this!
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Those look legit
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Shrimp, Conecuh, and silver queen are three wonderful foods.
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