“Monster Moon” Easter Fete
Leave it to Sheebee to throw an Easter themed dinner party on the night astrologers warned us is a “monster moon”. Says one of the experts: “Think tug of war with freedom and the harsh realities of life. This will be scary, dramatic and will easily blow you away if you allow it. I hate saying this at Easter but to be warned is to be armed.” View source Spooky! Also called a “worm moon”, so named by the Algonquin tribes for the time when “the ground begins to soften and earthworm casts reappear, inviting the return of robins.” (view source) And...
Read MoreROAST LEG OF LAMB
This is a combination of two tried and true recipes! Any large roast that is between 4-8 pounds, that can be enjoyed at medium rare should be cooked this way. It is a simple and perfect way to roast beef or lamb. An elderly Gentleman taught me how to make roast beef like this in my early twenties. I tried the same technique on the lamb and it has not failed me once in all of these years. Now I am the old bird passing it on! Ingredients: leg of lamb 5-8 pounds bunch of Rosemary clove of garlic piece of ginger soy sauce coarsely ground pepper truffled olive oil (regular is fine too!) Make...
Read MoreHow to De-Skin a Salmon Fillet
Recipes with salmon will often call for the skin to be removed. Here’s how! First things first, a great thing to invest in is a knife sharpener. Sharp knives make your job SO much easier (and also more dangerous, so take care as you slice the skin away!) You will want to get your knife on the right edge of the piece of salmon, and carefully work on a diagonal all the way through the fillet. As you continue to work the knife to remove the skin, it really helps to hold the skin taut in one hand , while you work your knife with the other. This is a very precise, slow process, but you...
Read MoreSeared Maple Salmon
So simple and a tribute to my husband. He really loves this dish – it appeals to his Irish/Scottish & Canadian heritage. We have the great fortune of having a Citterella http://www.citarella.com/ in our small town of East Hampton. Jason the fish monger always has THE best of the best in the way of fresh fish. You can’t go wrong with their organic farm salmon. So when the fish is fresh the cooks ONLY job is to cook it perfectly! Always ask for the first half of the salmon (take photo) so that you can cut it into portions and have the correct thickness. Remove the skin...
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