Adapted from Tom Douglas's "Seattle Kitchen". The key is to put it all together at once and be sure that the butter is softened. Also can be made a week ahead and held, tightly wrapped, in the refrigerator or for longer in the freezer. Also great on halibut, summer squash or cornbread.
I'm an anchovy-lover. If you are one too, you will like this. If you know an anchovy-hater, don't tell them and I bet they won't even know. The anchovies completely break down into the sauce. Of course you need excellent anchovies, and that means ones that are packed in olive oil, preferably from Italy or Spain.
This recipe is adapted from Tom Colicchio's "Think Like a Chef" cookbook. We had a very nice, thick piece of wild salmon, so I decided to try this recipe. I still think I need more practice with making the salt crust and getting it off, but it was a very interesting change of pace for salmon.
This is adapted from Ian Garten's "Parties" cookbook. I made it for a Steeler's playoff game 2005. They won, so it has good luck. It was nice to have a chicken-based chili rather than beef after grubbing on so much bad-for-you snacks. As Alton Brown says, "when you realize 'chili' is about the chilies it will all come together for you."
This is a very simple side dish, that has lots of flavor. I like to serve it in the fall in winter because it seems light and fresh and still well-balanced with creamy sides. I made it up all on my own ;-)
I made this little appetizer up in a pinch one day (when I was out of eggs and Mean Chef was coming to dinner). Most people do not see dates sliced like this, but they look so artful and the sweetness of the dates matches well with the tart cheese.
This is a recipe my friend Jen served at Easter brunch that I had to have the recipe for. It is very spicy (2 Tablespoons of cardamom!) and yummy. It is wonderful served with strawberries, but just fine on its own.