Have you ever gone to a Japanese restaurant and ordered chicken katsu? It usually comes with a small salad topped with a sweet, creamy dressing. What I’ve done here, you see, is put the chicken directly on the salad, and then taken some liberties with the ingredients. The end result is a sophisticated main-course salad suitable for a fork or chopsticks.
What’s better than fish sticks? These are, my friend. As a proud Pacific Northwest resident, I feel like an ambassador of salmon, the mighty pink fish of Puget Sound. So, I proudly present salmon as you’ve never had it before. The flavorful, crisp batter turns this magnificent fish into the finger food of your dreams.
My sister just passed a landmark birthday and her gift request from me was a hand-made peanut-butter-cup cake. She is crazy for peanut butter, but scaling up a Reese’s to feed 20 people was a bit of a challenge. I’m not much of a baker (and my penmanship sucks) so Rachel helped me out a lot with this cake. Mad props to her, yo. By the time we were done, it looked like a buttercream grenade had gone off in the kitchen and my hand mixer smelled like burning. But, everyone loved this cake, so something must have gone right.
