Mahi Mahi with Crab Meat Stuffing

Huge thanks to my friend Rich Savage for dropping off some wonderful, fresh Florida Mahi Mahi. I wanted to honor it correctly, so I give you a crab meat stuffed broiled Mahi topped with Tennessee Onions and Basil Herb Goat Cheese. Served with a delightful salad crafted with a balsamic and olive oil dressing, roasted red bell peppers and kalamata olives. The crab meat stuffing is simply a mix of panko, claw crab meat and Duke’s mayo. This is seasoned with dry basil, black pepper and Old Bay seasoning. Usually I would put in some Parmesan, but I was concerned the saltiness of the Old Bay would make it too salty with the parm. In a olive oil glass baking dish goes the first layer of fish, then the topping with same diced garlic on top. This is topped with some...

Don’s Spicy Chicken Sandwich 2.0

I just worked up the best Spicy Chicken Sandwich I’ve ever made. I had three boneless/skinless chicken thighs left from a hibachi chicken I cooked a couple days ago. So tonight I decided to try an entirely new, and slightly bizarre take on a spicy chicken sandwich. It started out wholly keto-friendly until it threw it on a left over bun from last night’s smash burger feast. I really did some seriously bad math on the bun count. So, buttermilk soak. A cup of milk, 1/8 cup of vinegar, and egg. I put my handheld immersion blender to use on this one. Soak the chicken thighs for 15-30 minutes. The dredge: And this is just because I have all of this stuff in my lauder. 1/8 cup xanthan gum 1/8 cup almond flour 1/8 cup of psyllium husk powder 1/8 cup of...

Really Quick Quick Pickle

Normally you would put the ingredients in a pot and simmer it to dissolve the sugar, then add the cucumbers after the liquid cools. But I wanted this for my lunch veggie today, so I used agave and just stirred it all together, and the added thinly sliced cucumbers and let it rest 15 minutes. 1/2 cup white vinegar1/2 cup apple cider vinegarSplash of balsamic vineger1/4 cup diced sweet onionHandful of cilantro if you have it1/4 cup diced jarred roasted red bell pepper1 rounded teaspoons sugar (agave)1 teaspoon mustard seed1 clove cracked garlic1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped2 or 3 cucumbers, thin...

Red-Chili-Rubbed Salmon

Saturday night’s dinner date with kitchen cutie Carolyn Flynn was a Red-Chili-Rubbed Salmon, a wonderful new take on “Salmon sounds good, but let’s do something different.” This recipe came from the Whole Foods Market cookbook. First, you make the wet rub. I combination of re-hydated red chili peppers, brown sugar, lime juice, garlic and oregano. This goes into the blender. I put two fillets into a glass baking dish lined with parchment paper (for easy cleanup), then spread on the rib. After that I topped it with lime slices and brushed them with olive oil. This baked in a pre-heated oven at 350° for around 25 minutes. The result was a bright, zesty salmon full of flavor. I served mine with a dollop of quinoa topped with seasoned and the...

Don’s Gyro

This is my new take on a Gyro. I’ve been thinking about this for a while, and tonight I decided to dive in. Mostly because I was feeling lazy and I needed only 2 ingredients to complete it…lamb and a flat bread. I went with naan. I had everything else already. I had to get to trivia tonight and I didn’t want to spend half an hour in the grocery store. So I bought a pound of ground lamb, put it in a mixing bowl and added garlic, basil, oregano, black pepper and kosher salt. I put on some vinyl gloves and mixed the heck out of it. I made to big, but thin patties and put them in the air-fryer at 400° for 20 minutes, rotated, and did 20 more minutes. This gave me that crusty ‘vertical spit’ feel I was looking for. For my sauce, I took a...