I am finally back...Had had a great summer and have been making some great new foods. Trying to eat more fish and foods that have some great new flavors to them. Fresh, seasonal flavors. Found a Puerto Rican Tabasco at a restaurant call "Soul Food" in San Rafael, Ca. It is more like a spicy vinegar and it is great on almost anything. Makes a great vignette salad dressing with some olive oil, garlic, dijon mustard, and Cabernt Sauvignon red wine vinegar (Olio Bello d'Olive in Byron Ca. is great) oand a dash of balsamic for the White Bean, Tuna and Spinach salad. Don't be afraid of the Fennel in the Cioppino, it works with the tomatoes and the fish. Do not leave it out!!! The Cedar Plank Salmon is so creamy and wonderful that it is one of my favorite dishes to make when the Salmon comes in. The Cedar add a creamy, buttier flavor, that leaves you wanting more. Go visit your farmers market, try some new flavors and Enjoy Eating
The Wicked Cook
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