Category Archives: What’s For Dinner

It’s What’s For Dinner: photos, inspiration, recipes

Poached / Glazed Salmon

I love this recipe… and it’s author for that matter.  Eric Ripert is a master of all things seafood.  His handling and respect for fish is unparalleled.  Some of my best fish recipes come from him.

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I am not a halibut fan, so I used salmon.  His recipe is ……   here.

This recipe is so easy to make, and so delicious to eat.  It’s a simple poach in a water, flour, vermouth, lemon & orange juice poaching liquid.  The recipe calls for 5 seconds… but my fish isn’t as fresh as his, so my poach was more like 8 minutes.

I love the simple sherry vinegar / dijon mustard vinaigrette that acts as a glaze and sauce over the top.  It provides such wonderful balance.  Definitely a repertoire recipe.  Enjoy.


Zucchini Pie


I have made spaghetti pie in the past… but I had a bunch of zucchini and summer squash in our refrigerator, so I decided to make a zucchini pie.  It was a beautiful presentation and made a really nice dinner… and an even better lunch the next day.

I sautéed bulk sausage to cook, and set aside.

In the same pan, I sautéed chopped onion, garlic, red/yellow mini bell peppers, and spinach.  Then I added spiralized zucchini.  Since zucchini has a lot of liquid, I added about 2T flour to the sauté.    I added the cooked sausage, and 3 whisked eggs (off heat), + 1/2 c. milk, 1 c. grated cheddar cheese, salt, and red pepper.  I put mixture in a greased sauté pan and baked for 10 – 15 minutes until set.

I would definitely make again.


Cheesey Polenta with Butterfly Shrimp

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For us, cheesey polenta and meat sauce is comfort food.  It’s soothing, warm, and yummy.  Add butterfly garlic shrimp and it’s even better.

I made up a simple batch of polenta with 4 parts liquid (water or chicken broth) to 1 part polenta.  Once the liquid came to a simmer, I poured in the polenta and stirred until it started to come away from the side, about 10 minutes, then added the good stuff – butter, cream, and cheese.

Tomato – meat sauce over top…. pan seared garlic shrimp… and it’s what’s for dinner.  Gooey oohey deliciousness.

Grilled Salmon Salad

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As good as this salmon was… the salad was the star.

We marinaded the salmon in a makeshift teriyaki (sugar-soy-water-sake) for several hours before seasoning it and grilling it.

We roasted halved little potatoes in the oven.

And grilled a romaine head, sliced in half lengthwise.

While the salmon was resting we assembled the salad by chopping the grilled romaine, and tossing with halved grape tomatoes, roasted potatoes, and sliced cooked bacon.  Then tossed the whole thing with a lemon vinegarette (lemon-oil-salt-pepper).

Together it was wonderfully fresh and flavorful.  We loved the smokey grill with wilted bits and charred bits in the lettuce.  The roasted potato and bacon were the perfect complement.  It was a healthful, delicious supper.



Peach Shrimp

Years ago I had a friend that introduced me to this old appetizer.  I haven’t made it in forever, but it was at the time a go-to appetizer.  He started with a quick filling of pre-cooked bay shrimp (the small ones), mayonnaise, and chili sauce.  He put the filling in a halved avocado.  The avocado was pre-scored and easy to eat and went very well with the shrimp filling.

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It’s peach season, and I have lots of really nice peaches, so i resurrected this old appetizer, using yogurt instead of mayonnaise… and a peach that I enlarged the pit hole for the receptacle.  I dressed it with a bit of cilantro and sprinkling of oregano.  It was fresh, juicy, and delicious.  Definitely an easy make again.  Yum.

Herb crusted rack of lamb

Today’s mushroom dish had mushroom as a side rather than a main.

The main attraction was herb crusted rack of lamb… seared in a pan, then finished in the oven, and coated with mustard and a panko-herb mixture then baked for just a couple more minutes.


The lamb was served over a red pepper sauce with pan seared mushroom, crispy polenta and grilled zucchini.


Mushroom Trio

I do what I call ‘tuna trio’ with our sushi grade tuna.  I prepare 3 separate tuna preparations on the same plate.  It allows me to experiment with different flavor profiles and hopefully add something to my repertoire to make again.  Some preparations may not make the grade and could get modified or dropped from the future menus altogether.

Since I have 6–10 lbs of porcini we just foraged, I have lots of mushrooms to play with.  While I dehydrated bunches, there is nothing like fresh porcini.  So I decided to do a mushroom trio – 3 different preparations of fresh porcini on the same plate.


From right to left we have:

  1.  Nostursium Leaves – Red pepper sauce – Boursin – butter pan roasted porcini
  2. Greek yogurt – grilled lemon – thyme – parsley – pan seared porcini
  3.  Bresole (thin sliced italian cured beef) wrapped around Bacon chipotle cheddar mash potato – tomato, garlic cream sauce – pan seared porcini

And the winner is…….

Number 1 – far left.  While they were all good, the red pepper sauce and the boursin cheese wonderfully complemented the nutty meaty texture of the porcini.

Though those bresole wrapped potato mash were good all by themselves!