Main Dishes
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Taro Rosti: Fried Taro Cakes
In the island nation of Palau, they make fried cakes out of taro, a starchy root.
Sauteed Lobster Scampi: Luxuriously Decadent
Union Oyster House, in Boston, MA, shares their decadent recipe for Sauteed Lobster Scampi.
Casa Grande’s Chilaquiles: Rich, creamy, delicious
The chilaquiles served at Casa Grande Hotel in Morelia, Mexico, are the best I’ve ever eaten – rich picante sauce, shreds of moist, meaty chicken, and plenty of melty cheese.
Lydia Shire’s Lobster Pizza
We sampled celebrated chef Lydia Shire’s Lobster Pizza at her restaurant, Scampo, in Boston, MA, and it is terrific. Baked in a wood-fired oven, the crust is crispy, thin and the creamy topping, studded with chunks of sweet Maine lobster, is incredibly rich and delectable.
Bronzed Salmon
This Bronzed Salmon recipe called for browning the fish in a hot pan and then cooking it in a sauce. The result was both beautiful and delicious.
Irish Lamb Stew
Many purists consider carrot in Irish stew a “no-good hanger-on.” This goes for adding celery, beef, turnips and barley, too. However I’m rather partial to adding carrots.
Norwegian Salmon Stuffed with Wild Rice, Cranberries & Pecans
This recipe for Norwegian Stuffed Salmon is elegant, relatively easy to make, healthful, and beautiful.
Kona Coast Abalone with Caper Butter Sauce
This Hawaiian dish is delicious with a nice rice pilaf and fresh asparagus.
Lila’s Creole Crawfish Étoufée
Spicy, creamy Étoufée from the Mudbug Festival in Shreveport, LA.
