Last year I was a part of what can most aptly be described as a CSA for fish. Instead of picking up a box of vegetables every week, these awesome fishermen mailed me a 5 lb box of sustainably caught fish every month for four months. For those of you who are curious, it was sockeye salmon, coho salmon, halibut, and sablefish in that order. It was without a doubt the most gorgeous and delicious fish I had ever eaten.
Buttermilk Cheddar Biscuits
Quick! What is the best gloriously gluten-y breakfast item you can think of?
English muffins? Bagels? Scones? Toast? Nope, nope, nope, and nope. The correct answer is biscuits. Especially buttermilk biscuits and especially if it contains cheese. I guess it's okay if you disagree, everyone has their own opinions, but continue reading and maybe I can change your mind.
Red Braised Pork Riblets
For something so ubiquitous during my childhood, I've never actually seen this dish in a Chinese restaurant, at least not in the good ol' US of A. So now I feel it is my duty to share this magical wonderfulness with all of you. Hong Shao Pai Gu (红烧排骨), or Red Braised Pork Riblets as I like to call them, is something that my mom used to make often when I was a child. The days those ribs found their way to the dinner table were always particularly special. Now whenever I make it back to my parent's house, it's something that I always request.
Pistachio Pesto
You know what the great thing is about making a pesto out of pistachios instead of pine nuts? It takes much longer for it to get all brown and gnarly looking because the vibrant green of the pistachios hides the quick oxidation of the basil. So it can keep for two weeks or longer in the fridge before it starts looking unappetizing. That's on top of the fact that it just tastes better...but I might be a little biased since pistachios are my favorite nut, followed closely by cashews, then walnuts.