Tonights dinner was a seared tuna that I picked up from Trader Joes the other week. It was frozen, which I really dont like when it comes to fish, but this was actually quite good. Then I cooked Bak choy in a tinfoil packet with lots of ginger, garlic and soy. Finally I made a udon noodle side that's tossed with soy, sesame, rice vinegar, ginger, garlic and a dash of some amazing Chinese hot sauce. Its got such a deep rich heat, that doesn't sit in your mouth forever, just enough to flavor it. Id tell you what it is so you could get some for yourself, but I got it in a little grocery store in shanghai and it's all in Chinese so truthfully I have no real idea whats even in the stuff. Anyway I topped it with a little furikake for some extra taste and texture and our meal was complete. Tasty!

So here it is, one of our favorite salmon dishes that is super quick and easy but tastes so good. First get baby bak choy and cut it into four pieces lengthwise and lay it on a tinfoil square. Then lay the salmon on top and top it with the sauce thats made from freshly squeezed orange juice, orange zest, hoisin sauce, green onion, and fresh ginger. The crush up coriander seeds and salt and sprinkle it on top. Chop up some fresh cilantro and and scatter around the fish and bak choy. Then just wrap up your tinfoil packet and stick it in the oven for about 12-15 minutes, pull it out, open it up and enjoy! You will not be disappointed.

Yesterday while I was at whole foods getting supplies for my pork dish I had decided to pick up some salmon for this dish that Allyn and I have come to love, which I will probably post soon, to eat later this week. Well I couldn't stop there so I got some squid tubes for fun, and then I saw something I hadnt seen in store before, Monkfish! I asked the fish guy his thoughts and he said he loved it, especially in a thai curry kind of dish. So tonight I made Kerulan fish curry, I started with fresh curry leaves and some mustard seeds. then I tossed in diced shallots, green chili, garlic and lots of fresh ginger. once that started to soften I added chili powder and tumeric to cook down for a minute with some water. Finally I added coconut milk, canned chopped tomatoes, and my cut up filet of monkfish. I brought it to a boil and simmered it for about 20 minutes. I will warn you between that between the chili powder and the green chili, this dish was pretty hot. I loved it, but for those of you who don't want a ton of heat I'd at least leave out the chili pepper. Once it was done I added some chopped coriander, warmed up some naan bread and put basmati rice on the side. It was really good! Monkfish may be one ugly fish, but it is super tasty, definitely in my top 5 favorites now.

This was from dinner last night. I guess Im a little early in the seasons for blueberries, but I saw this recipe and had to do it. The potatoes are done in the oven with lots of whole grain mustard, a little butter and some lemon zest and were very good. All credit to my girl who made those while I was on my way home. As for the pork its a simple oven roasted pork chop, but I did get to use my brand new le creuset skillet which was amazing. The sauce is blueberries, lemon zest, lemon juice, red wine, and a little water. It was really yummy! Then for an added twist as opposed to using parsley for garnish, which I really don't enjoy I used marjoram which had such a bright flavor it really added something interesting to the whole dish. Its pretty fragrant so just a little bit works wonders. All in all a great little experiment. I cant wait till blueberries are actually in season and I can try this again.