Craving Salmon Lox this weekend for Rosh Hashanah?

This beautifully cured salmon is incredibly tasty and so easy to make. It only takes about 10 minutes to put gravlax together, and within a few days you have gravlax

Gravlax is a Nordic way of curing salmon using a sugar-salt mixture. It's not to be mistaken for smoked salmon (this is cured not smoked) but it also goes great with bagels and cream cheese, with mustard-dill sauce, chopped onion, capers, hard-boiled eggs…

I had baked oysters before in Maine with a garlic/parmesan/cheese sauce that was amazing! Well I stumbled upon a recipe in an old New England recipe book and adapted it as per below. It’s so delicious especially with a toasted baguette to dip into the extra butter sauce. Click for complete recipe!

Vietnamese Caramelized Shrimp, aka Tom Rim, is made with raw prawns (typically with the shell and tails on) and is super easy and quick to make. It’s a super traditional and popular Vietnamese dish. I like to cook down the caramel sauce until its tacky on the shrimp to make it ultra savory and finger licking good!

This is the only teriyaki recipe you’ll need.

Today we are making homemade, restaurant style teriyaki sauce. Then we’re going to air fry some Alaskan Copper River Salmon from Alaskan Salmon Co., pour on that sweet and savory sauce, and pair it with steamed bok choy and white rice.

This super easy sauce is a simple combination of soy sauce, mirin, sugar and rice wine.

It’s also so well balanced that it goes great on any protein like chicken, tofu or beef!

So rich and buttery, the best oyster chowder / chowda!

Typically I have clam chowder all the time when we go to Maine but once in a blue moon I’ll see oyster chowder on the menu too!

Juicy Vietnamese braised pork belly is one of my favorite dishes to make!

Today I made it with a little Taiwanese twist by just adding a few aromatics like fresh ginger, star anise, and Shaoxing cooking wine. Click on for recipe and for more!

Classic Mignonette is a french condiment that always accompanies oysters at Parisian brasseries. This zippy condiment is also served at Maine staples like MC Perkins Cove to add a vinegary zest to briny oysters like these delicious White Stone Oysters. Click through to see recipes for classic mignonette and cocktail sauce.

Preserving recipes & stories- Dad’s super savory Vietnamese braised pork chops with tomatoes.

A little story time- This dish was taught and passed on to my father by his mother in the 1960’s and would follow my dad through University. Click for full recipe and story!

Cooking fish can be intimidating for some but quality fresh salmon is super easy to cook and prepare. Click over for this super easy way to prepare this Vietnamese style baked salmon.

Prince Edward Island oysters with a zesty Vietnamese “mignonette” sauce. These wonderfully briny and flavorful oysters are lightly grilled and topped off with some fresh scallions, lime.

The ice-cold conditions of the Gulf of Saint Lawrence results in oysters that are a touch sweet with a light mineral finish which is a perfect pairing with a delicate Vietnamese dressing of lime, cilantro, chili and fish sauce.

This funky Lacto fermented hot sauce starts off with a mash made from green peppers, a little salt and dash of kombucha vinegar to kick start the fermentation. This technique is super simple and can be used with any type or varieties of mild/hot peppers. See post for recipe and more!

This family recipe is so comforting and richly seasoned. Steeping hot fragrant beef broth is ladled over flat rice noodles and thinly sliced beef and topped off with fresh herbs and vegetables like cilantro, asian/Thai basil, mint, bean sprouts, lime juice and bean sprouts. Click on to learn for dad’s pho recipe plus his special pho dry spice blend!