Flounder and Shrimp with Spicy Coconut-Lemon Sauce
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- Written by Cynthia Presser
There are so many nuances of flavors in this dish: spicy from the habanero chili peppers; richness from the coconut milk; citrusy from the lemon confit. The herbs bring a little bit of freshness but also a pungent touch. The buttery texture of the flounder and the sweetness of the shrimp found some great companions in this recipe.
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Lemon Confit Project – The Countdown To Our Tropical Adventure
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- Written by Cynthia Presser
My husband’s aunt, Amy Burkart, gave me a very special Christmas gift: some beautiful Meyer lemons from her garden back in Temecula, California. As a result, I have decided to make something very special with them: lemon confit.
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Chimichurri
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- Written by Cynthia Presser
Chimichurri is a flavorful sauce, with lots of fresh herbs, garlic and olive oil. Especially delicious over steak, Chimichurri is originally from Argentina, but it is also popular in Uruguay and in the South of Brazil. I became obsessed with this sauce after I went to Argentina in 2011, so when I came back home to the US I developed my own Chimichurri sauce. My recipe has the additional flavors of aged balsamic vinegar, which gives a touch of sweetness; and smoked paprika, which obviously gives a touch of smokiness. I love it drizzled over any cut of steak, and even over dark meat chicken and salmon, but my favorite cuts to serve with chimichurri are tri-tip and rib-eye. It sure elevates the flavors of any steak. Enjoy!
Add a commentClericot
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- Written by Cynthia Presser
I had Clericot while I was in Punta del Leste, Uruguay, in February 2011. It’s the drink of choice in Punta.
Add a commentCroque Madame (Traditional French Breakfast)
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- Written by Cynthia Presser
The café that made me fall in love with Croque Madame is just across from the Notre Dame. It’s so simple, but so good!
Add a commentHoriatiki Salata: Greek Salad
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- Written by Cynthia Presser
I have had Greek Salad many times before, and I always liked it. But when I experienced this traditional recipe in Greece, I started to love it!
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