Spicy Cajun seasoned sauteed shrimp and andouille sausage with rice garnished with fresh squeezed lemon and chopped parsley
Category: Main Dish
Charbroiled Oysters
Garlic and spicy Creole seasoned oysters, charbroiled and garnished with chopped parsley and fresh squeezed lemon juice. Served over a bed of arugula and spinach with slices of fresh baked French bread.
Fettuccini with Vodka Sauce
Al dente fettuccini ribbons wrapped in rich and creamy tomato sauce. Served with tart green olives.
Red Clam Chowder
Bold and robust tomato and red pepper based chowder with tender clams sweet potatoes, leeks and fennel.
Pork Chops & Braised Cran-Apple Cabbage
Savory Pork chops served with a sweet and savory braised cabbage with shredded apple and cranberry.
Aguachile
Large shrimp and slivered onions marinated in lime juice and a puree of fresh cilantro and spicy green chiles. Paired with cubed cucumbers and avocados, Aguachile can be eaten with a spoon, chips or served on tortillas.
Zucchini Boats & Roasted Cherry Tomatoes
Baked zucchini boats filled with sauteed mushrooms and ground pork, smothered in melted provolone cheese and garnished with fresh rosemary and chopped walnuts.
White Fish En Papillote
Delicate white fish wrapped in a parchment pouch and steamed in a garlicy sweet red pepper cream sauce with sauteed onions, lump crab and shrimp meat.
Shrimp Pad Thai
Sauteed shrimp, and gummy rice noodles tossed in a tamarind-based sauce that is slightly sweet and tangy. Best served with bean sprouts and garnished with fresh squeezed lime, garlic chives and chopped peanuts.
Pork Schnitzel
Tender and juicy pork loin coated in a crispy breading. Pairs perfectly with mash potatoes, pork gravy and a sweet yet tangy purple sauerkraut.
Ham Pot Pie
Large chunks of ham, carrots, onions and celery in a flavorful condensed cream of chicken gravy. Enveloped by a flakey buttery crust and baked to a golden brown perfection. Fall has come to Portland! My Instagram feed is filling up with pictures of apples, soups and pumpkin spice everything! The colder weather has me curled…
Roasted Garlic Gnocchi
Soft pillows of potato gnocchi, lightly seared and tossed in apple cider vinegar and honey with caramelized onions and cabbage. My first experience with gnocchi taught me that there are no rules with what you can add to this dish. I had gnocchi for the first time at a friend’s restaurant in northern Italy and…
Zesty Lemon Pepper Shrimp and Cauliflower Salad
Riced and roasted cauliflower, cucumbers, fresh tomatoes, finely diced red onions, and lemon zest. Tossed together with chicken broth, and topped lemon pepper grilled shrimp and a spoonfull of whole Greek yogurt. Want a summer salad that is bursting with color and flavor? Here it is! I ran across a pair of beautifully vibrant purple…
Fresh Tuna Steak Salad
Fresh grilled tuna steaks. Cubed and combined with whole Greek yogurt, fresh dill, diced peppers, cherry tomatoes and served up on Belgian endives. Sprinkle with a little salt and top with dill pickled onions and a side of radish watermelons for a kick of flavor. If you want a little more crunch to your salad….
Shrimp and Cheddar Grits
Cheesy white cheddar grits topped with spicy shrimp, roasted potatoes and corn, tossed in a Cajun butter sauce. I had an interview for a company called Cozymeal and this meal was part of the interview process. If you have not heard of the company, you are missing out! Look them up when you have a…
Salmon and Barley Bento
Spicy cajun salmon, barley and a bounty of vegetables. I am trying to keep this week’s lunch prep to a minimum. I see the value in meal prep, but I get bored easily and don’t like to eat the same thing everyday. I don’t mind some similarities day to day, but cannot imagine eating broccoli…
Crab Stuffed Zucchini Blossoms
A mixture of crab and cream cheese enveloped in a vibrant zucchini blossom, dipped in tempura batter and fried. Served with a spicy, yet sweet, chili sauce. A fresh, rich take on the traditional crab rangoon. If you are lucky, you have a bountiful crop of zucchini blossoms, as I do. At times you may…
French Dip Sandwiches
Beef rump roast cooked in a water bath using the sous vide method. Marinated in fresh rosemary, black pepper, garlic, onions, butter and salt. Thinly sliced and placed on a sour dough roll with melted havarti cheese. Served with a side of horseradish cream and broth for dipping. Summer is a time when cooking doesn’t…