Chile & Garlic Rubbed Halibut on Garden Hash w/ Tomatillo Sauce

Ok, I finally had some time to get a pic of a new dish guys! ...The rub was simply, a homemade chile powder ( coriander, garlic, 4 chiles, cumin ). The hash is local zucchini, red potatoes, corn, scallion, garlic and cilantro. The tomatillo sauce ... shhh! ( the mexican resto down the street -Muchas Gracias - makes it! ) Don't tell anyone. But its freakin' killer and I'm not opposed to being lazy if the product still pops! So if you want to find a good recipe for tomatillo salsa, find the Mexican restaurant in town with the most obscure name and you can bet they have great salsa.

( Hint: if its too chunky, run it through a sieve for a sauce like texture. ) Bon Apetito!

*Simple Elements + Great Ingredients = Comfort Food*

Spring Beet Salad w/ Orange Vinaigrette

I made this salad about a month ago when spring was just showing her signs. I had been craving beets but wasn't in the mood for roasting them. You can see all the elements except for the vinaigrette I tossed the arugula in. So here's the recipe...

• 1/8 c. olive oil
• 1 orange - juiced and zested
• pinch of black pepper
• 1 basil leaf - chiffonade
• salt to taste

Tuna au Poivre w/ Risotto & Spring Peas

If I had to say what type of meat I like working with the most, I would choose anything seafood. I'm always inspired by what ingredients other chefs use in a seared Ahi dish. I wanted to approach this dish as a comfort food so I chose a simple pairing with a Risotto scented with Lemon Thyme, Lemon Zest, Italian Parsley and Walla Walla Onions. I used 1 part chicken stock to 2 parts vegetable stock which gave the rice a nice orange color. This comes from the carrots in the veg. stock.

I seared the Tuna with sea salt and a good helping of fresh ground Black Pepper. Please enjoy!

Seared Salmon in Basil Green Curry and Vanilla Jasmine Bubble Tea

I haven't had great Thai meal since I moved away from Reno. Royal Thai was an awesome restaurant. They had a crispy duck with a spicy cucumber vinaigrette that I'll never forget. I learned how to make a green curry from a chef who was born in the same region of Thailand that those folks were from and man!, I will take this recipe to the grave... I used it to make this dish the other night... it inspired me to make a bubble tea (above). I've never made one before but after an hour of researching, I got the basic idea and came up with my own version to pair with the salmon. It turned out better than most of my first attempts usually do. I hope you like! :)

Hi all!

This being my first entry on Blogspot ( which by the way is cooler than Vox ) should be something special...I think maybe I'll start with pictures of what this blog is for...FOOD!

So here's last night's dinner,

Angus New York Steak with a Worcestershire and Smoked Paprika Demi Glace and Potatoes Dauphinois with Manchego Cheese.

A regular Meat and Potatoes dish right?? Ok, so maybe a little dolled up, but for a quick meal on a tuesday night this works. I only wish I had my torch on me so I could caramelize the cheese a little more.

I'll continue to post my specials as I get the time. But in the meantime, enjoy!