Air Fried Zucchini Sticks

My typical approach to zucchini spears is to grill them…maybe with a splash of balsamic vinegar or seasoned with Montreal Chicken Seasoning. Tonight I wanted to try air frying. I took about 1/4 cup of flour (almond flour for those avoiding gluten), mixed with about half a teaspoon of onion powder, the same with garlic powder, the same with Tony’s cajun seasoning and once again with pepper. I fine-grated about a cup of Parmesan cheese and stirred it into the mix. I cracked an egg into a bowl and whisked it well. Having cut one zucchini into eight wedges, I cut those in half to make them shorter. Then I dipped egg, rolled and press this into the flour/parm mix, and then placed them into my air fryer. One zucchini filled up one tray. I spritzed a little...

Air Fried Chicken with Don’s Noilly Prat Sauce

I’m clearly going to admit that I’m obsessed with perfecting this who Noilly Prat recipe. After massaging the recipe last night for a perfect dinner…I really wanted to go a step further. Then my long-time creative director Mike Mrak pushed me a bit. So, I ate my leftover Salmon dinner for lunch and decided to have more fun with the recipe. I air-fried three chicken leg quarters with my usual rub, and then topped it off with my latest version of a Noilly Prat sauce. And I served it with some steamed broccoli, which was a perfect sponge for the sauce. What changed? In a sauce pan, melt 2 tablespoons Kerrygold butter. Add a minced shallot and cook over medium heat for a few minutes. Add two tablespoons of minced garlic and and took to bring up the flavor, but not...

Sunset on the Bosque

In February, 2022 I traveled to New Mexico for a week, one of my favorite hikes was the Bosque, a preserve that surrounds the Rio Grande, which runs through New Mexico. “Bosque” means ‘woods’. The Sandia Mountains are in the background, color on these photos have not been altered…it really looked like...

Pan Seared Seasoned Salmon with Don’s Noilly Prat Sauce

While we dive into My Wild Atlantic Kitchen once more for this Saturday night’s dinner date, there is one major substitution on my part, as well as a reimagined Noilly Prat sauce, so my apologies to author and chef Maura O’Connel Foley. This week’s recipe is Scallops with Noilly Prat & Mushroom Sauce. But I substituted salmon for the scallops. My dinner partner and pretty girlfriend, Carolyn Flynn stuck with Maura’s recipe and cooked with scallops. This was a virtual/zoom date as we are wont to do on Saturday nights when we can’t be together. I pan-seared the seasoned saalmon on the stove top, deciding not to finish it in the oven, instead opting to cook it hot and fast for a crisp pan sear and a warm pink middle. My favorite pan for this is my 13” cast iron...

Fillet of John Dory or Brill with Pears, Leeks and Noilly Prat Sauce

In the continuing series of Saturday Night Dinner Dates with my pretty girlfriend Carolyn, we drew from our favorite Irish cookbook, My Wild Atlantic Kitchen. A great find from our trip to the Emerald Island earlier this year. Tonight’s meal is Fillet of John Dory or Brill with Pears, Leeks and Noilly Prat Sauce. Of course, John Dory or Brill are not common items at the Colonial Beach Food Lion. But I googled Brill and found a picture of a fish that looked like a flounder. Since I had a Fredericksburg errand to run on Friday (my Rav4 finally has VA plates!) I swung by Publix and picked of some fresh flounder. I  halved the recipe, but below is the full recipe. Ingredients Serves 4 Fish: • 4 John Dory or brill fillets • 2oz Kerrygold butter • 3oz leeks,...