There are many versions of this traditional recipe which hails from the Spanish region of Navarra. My version of Trucha a la Navarra uses salmon fillets, but cod or monkfish is equally good. The distinct nutty flavor of the Serrano ham and the slightly sweet taste of the sherry vinegar make this dish pop with flavor.
Oktapodi Krasato, a delicious octopus stew in red wine, is one of the traditional Greek dishes you find in most restaurants and tavernas. It is easy to prepare when the octopus is young and tender. Larger octopuses are tougher and need longer cooking times.
Tarte aux Endives et Crevettes, a posh tart, effortlessly made. Dead easy and amazingly delicious. A tart just right for a warm summer’s night. Coating shrimps in the endives caramel sauce creates a contrasting harmony, salty and sweet.
Salmon’s fresh taste goes amazingly well with Thai spices. Easy to make and a great way to use all those salmon end pieces which are not thick enough for a fillet or steak. A spicy cilantro sour cream sauce is a nice cooling sidekick.
Carne de Porco à Alentejana, a popular stew of pork and clams from the south of Portugal, the Algarve and Alentejo regions. A burst of flavors, a true representative of Portuguese cooking. The photo was taken from our holiday apartment on Madeira, where I cooked this dish.
This is a variation of a well known Italian summer favorite, Fagiolini al Tonno. The original recipe uses canned tuna. For this dish we use fresh tuna, to be grilled or seared in a pan. A great dish, a feast for the eyes and the palate.