Our American Cuisine 1/24/22 Our American Cuisine 1/24/22

“Earl’s Super Salmon - Smoky Edition”

Earl was buying salmon at Shepherd’s Market, the local grocer with that motto you could never forget.

Our American Cuisine 12/8/21 Our American Cuisine 12/8/21

Sautéed Fish with Habanero Banana Rice and Fresh Garnishes -- Honko Returns!

Honko got a job. He was not particularly inclined to work, but alas, the monkey troop had decided that the time was ripe for him to learn something “useful.”

Our American Cuisine 11/27/21 Our American Cuisine 11/27/21

Salmon with Tomato Confit Emulsion and Fresh Salsa

When I go fishing, the best salmon is far away and out of reach. Accordingly, I must settle for what I can catch near my home.

Our American Cuisine 11/17/21 Our American Cuisine 11/17/21

Soy Sauce-Braised Shell-On Shrimp and Scallions

These soy sauce-braised shrimp bring me back to those happy days in Shanghai when I finally could enjoy more than a few crustaceans at a time.

Our American Cuisine 11/14/21 Our American Cuisine 11/14/21

Shrimp Arancini (Fried Rice Balls) with Lemon

Packed with big cheese and livened with lemon, these balls emerge hot from their swim in an olive oil ocean to please and delight you.

Our American Cuisine 11/13/21 Our American Cuisine 11/13/21

Shrimp Risotto with Homemade Stock and Cherry Tomatoes

Neither soup nor merely starch, risotto dwells at an interstice of textural delight. Supple and smooth with a slight bite, this dish binds shrimp and stock with pearls of creamy white. From roots in France and the Italian coast, ocean flavors and orange feelings combine for a vibrant experience that will abide.

Our American Cuisine 10/31/21 Our American Cuisine 10/31/21

Cajun-inspired Shrimp Fried Rice

On Our American Cuisine, you never know what you are going to get. The term “cajun” reminds me of my high school orchestra trip to New Orleans. Big brass, beignets, and a night of zydeco (plus dancing!) come to mind, along with alligator sausage, a very cold hot-tub-sized pool, and dinner with Bubba Gump.

Our American Cuisine 10/29/21 Our American Cuisine 10/29/21

Shrimp Daikon Soup

The foundation of any soup is water, to which all manner of meats, fruits, and veggies can lend their flavors. A roux, rice, or quick blend could thicken it or fill in a stew, but I’d rather not turn a hefty hog into goo and mush little shrimp, too. So, let’s keep things clear (literally) and add just what we need on top (AKA garnishes).

Our American Cuisine 10/26/21 Our American Cuisine 10/26/21

Grilled Coconut Shrimp Skewers with Cilantro and Ample Lime

Let the sun shine in as you skewer your shrimp. Rounded with coconut oil, bursting with ample lime and little more, nothing else can make your summer soirée such a success. Within minutes, you’ll be finished, and the grill will be ready for another go.

Our American Cuisine 10/20/21 Our American Cuisine 10/20/21

Nasi Goreng and Gordon Ramsay-Inspired Fried Rice

Like many others in the 21st-century, I enjoy watching YouTube. I often use it as a resource to see how other people cook, learn new techniques, and pick up interesting flavor combinations. Nasi Goreng is an Indonesian fried rice that Gordon Ramsay made his iteration of in a tropical field while shooting “on location.”

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