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Cooking Chef's Style - sauteeing through the masses

Another week, another set of recipes. This week we were very happy with our selections overall. A simple spice rub from Gourmet really added a lot of flavor to shrimp. The bay leaf was a nice touch to this coriander heavy dusting - which would be great on pork and chicken too.  The recipe makes a lot - so have a spare jar handy to store the rest, or cut recipe in half. Or more.....

We ate this with Brussels sprouts sauteed with soy chorizo (original recipe called for ham) - delicious and better with age. The pecans added a nice crunch and even my husband loved them. He is not the biggest fan of these green guys.

FoodNetwork offered a full menu for us to try this week - they always offer but I don't always bite.  But the roasted salmon with walnut pepper relish, spiced squash and kale chips all sounded really good to me. Note the Kale chips don't stay crispy in the fridge - but still delicious. The walnut relish could work on any fish, or as a topping for grilled asparagus or even broccoli. We omitted the yogurt (couldn't find the coconut yogurt I love) and pomegrante seeds were out of season, so I used a little drizzle of pomegranate molasses and a squoosh of lime to finish the squash. I am sure you could use dried cranberries too - especially around the fall holidays. Great flavors, colorful plating and delicous!  We both loved this meal that was easy to prepare, and quick too.

I did a quick white bean and asparagus cassoulet from Cooking Light - asparagus were on sale so that prompted me to use them. This dish was creative, but overall needed a little something - black pepper for starters. Even as a vegetarian - I missed the bacon in this classic dish. Not a favorite.....

I also did a lemony stir fry tofu (originally chicken) from Food and Wine. Delicious fresh flavors, but the color was off putting - add a few veggies or more green onion to brighten it up.  Despite that - this was delicious and would be really good with the chicken too. Add sliced lemons to garnish if serving for a crowd.

I made an cara cara orange salad dressing to go over arugula, bean sprouts, orange sections and finished with pistachios. Delicious!

Well that was my week - hope you enjoyed the recipes over the past week, and I will continue to share my ideas, trials, and information regarding good eating. 

11 Comments to Cooking Chef's Style - sauteeing through the masses:

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Chef Laura on Monday, April 21, 2014 6:56 AM
Thank you! Glad I can inspire.....


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