Feast – Our Wild Savory Kitchen

Frutti di Mare (Fruits of the Sea)

We are lucky to live along the ocean, on the Monterey Bay, and our wild savory kitchen is often filled with the abundance of seafood harvested just a few miles away. We gather mussels from the tide pools and rocks, fish I catch from the Bay, and Dungeness crabs and squid from boats just offshore. So the Frutti di Mare dishes are always changing, we use whatever is available and fresh. This dish is seafood heaven, with mussels, crabs, lobsters, wild caught bay scallops, squid, baby octopus, and our favorite shrimp, Argentinian Red shrimp from the icy waters off Argentina. Served with reduced wine and clam broth, garden fresh tomatoes and tons of garlic, the fruits of the sea are a huge part of the good life.

Fish Baked in Parchment Paper

When a fish is baked whole, especially in parchment paper (papillote), something magical happens. The French call this little feast Poisson en Papillote, and it’s often made with spinach, potatoes, peppers and fennel. All the succulent flavors stay inside the parchment bag, keeping the fish moist and marinating in its own juices. Like any other creature, the meat closest to the bone has the most flavor.

Duck Confit

A very traditional French dish, Duck Confit is salt brined duck legs and thighs which are slow cooked until falling-off-the-bone and fabulously rich and delicious, baked while bathed in their own beautiful umami fats. Then the skin is crisped in the broiler, producing both glossy meat and crackling skin. This is our absolute favorite of all dishes using birds.

Tuna Casserole with Old Fashioned Campbell’s Cream of Mushroom Soup

Our moms, and probably yours as well, made this meal so many times when we were kids that a good portion of our DNA is likely made up of Tuna Casserole. For busy moms with not a lot of money to spend on dinner for a bunch of kids, this meal was tasty, nourishing and quick.

Mussels Linguine with ‘Nduja Cream Sauce

The flavor combo of spicy pork with steamed mussels is a marriage made in umami heaven. ’Nduja is a spreadable pork sausage originally from southern Italy, and is a fantastic flavoring for just about any seafood pasta. You can easily find ‘Nduja online (like Amazon) or at an Italian market. It keeps for a long time in the refrigerator and very little is needed for each dish. When the family gathers for holidays and special events, we often harvest our own wild mussels along the Pacific coast, and the hunt becomes a joyful raucous adventure for everyone, including our little ones. When timed properly with low tides, it’s great fun… we just always keep one eye out for the occasional big wave.

Chicken Stroganoff

This legendary dish, usually made with beef, can be a magically and intensely flavorful little feast using chicken thighs, with its amazing creamy tangy umami mushroom gravy sauce. Stroganoff is kind of a unique dish in that the star of the show is the mushrooms and the sauce, and the chicken thighs get smothered in that intense shroom flavored gravy that folks go crazy for.

Spanish Chicken with Fire Roasted Peppers & Olives

This fabulous dish is classic Spanish cuisine and can be made in about 25 minutes, with ingredients often found in your frig and pantry.

Vietnamese BBQ Pork with Lemongrass (Bun Thit Nuong)

This fabulous Vietnamese dish is an umami bomb explosion of flavors. The contrast between the fire charred pork and the crunchy peanuts and the garden fresh lettuce and veggies with the luscious spicy sweet and sour dipping sauce is so exotic it’s just other worldly. Legendary in Vietnam as the ultimate street food, this is one of our absolute favorite dishes using pork. Give this one a whirl, it will transport you to an amazing umami world! Enjoy!

Lover’s Pasta

The very first time that Rebekah and I went to lunch together we were just “friends”. That first meal was at a sidewalk restaurant on Sunset Blvd called Le Petite Four, and it was amazing. We both worked at the same TV/film production company in LA and this lunch was “totally professional”. The only problem was that I was insanely in love with her.

Chicken Curry Gravy and Vegetables

This meal is our riff on the classic Mughal cooking of India, (see our Tandoori Turkey recipe), which reflects a love for simmered creams, yogurt marinades and intensely aromatic spices in meals like this gravy based Sabzi Kurma, which traditionally uses just vegetables.

Chicken with Spanish Chorizo & Olives

We are thrilled to bring to you one of our favorite dishes from our friend, Dale Gray, the beloved cook behind the Instagram account @thedaleyplated and her amazing blog, and her beautiful new cookbook South of Somewhere. This dish is inspired by classic Spanish cuisine which first sears the chicken in olive oil and then, when the chicken is removed to rest, the hot oils are joined by the garlic, onion and chorizo, and simmered until aromatic and turning a rustic red from the paprika in the chorizo.

Crawfish Etouffee

I had a close friend who was Cajun and he once took me to a small village in southern Louisiana where he grew up, not too far from the town of St. Martinville, famous for the statue of Evangeline, the High Priestess of myth and poetic legend among the Cajun and a powerful symbol of the Acadian diaspora. (The real person’s name was Emmeline Labiche, and the truth is better than Romeo and Juliet, but that’s a story for the next cookbook.) I had written about the Cajun people in a novel so I was familiar with their culture, food and society. One reason for my passion for Cajun food is that my mother’s side of the family has roots in the French Canadian community of Acadia and thus are the remnants of the Acadian people, who were cast out of their homes and lands by the English army in 1755 to wander unwanted along the Eastern seaboard of America for decades. They finally found a home in the bayous of Louisiana, so it’s completely understandable that traditionally the Cajuns are a people who wanted to be left in peace.

Braised Chicken Thighs with Chorizo and Sherry Gravy

This beautiful and savory dish is served in most local restaurants in Spain, it is a national treasure of their cuisine. This intensely flavored dish is made with one single large cast iron or enamel pan, what could be more simple.

Chicken Cutlets Smothered in Mushroom Cream Gravy

When you have boneless skinless chicken thighs the most luscious umami dish you can imagine is just a simple one pan recipe, taking only 25 minutes. An umami feast and so easy!

Paella

Paella is the signature meal of Spain, a national pride, and yet almost no one fully agrees on how exactly it should be made. It is a controversial meal for many reasons… starting with the simple fact that it is a huge shallow pan loaded down with complex and expensive ingredients which completely vary from home to home, town to town, restaurant to restaurant, and from region to region in Spain. Paella in Madrid is very different from that in Seville. But at the same time, like Bouillabaisse from France, Paella is a classic meal so identified with the soul of the country that it naturally comes laden with emotion, memory, tradition, pride, and a sensory longing for the authenticity of the time and place of one’s upbringing.

Roasted Chicken Thighs with Orange Slices

This is a dish we love to make for its gorgeous look and amazing flavors. We use olive oil, Porcini mushrooms or cremini mushrooms, Giant Beans from Greece for their incredibly dense creamy flavors, red, yellow and orange bell peppers, Cara Cara oranges for their unique flavor, Spanish chorizo with its smoky paprika flavor, and we sometimes use Cajun Andouille sausage for it’s immense smokiness and depth of Cajun flavors.

Gumbo Ya Ya

The Cajun people of Louisiana have a long, proud and emotionally powerful history and tradition… and they are a strong part of my Mother’s side of the family. She was French-Canadian, and was born within the bloodline of the Acadian people.

Seared Salmon Steaks

These bad boy salmon steaks were two inches thick and came into our market so shimmering and fresh… for us, that was an instant yaasss!

Chicken with Thai Red Curry Sauce

Rebekah is a California girl, born and bred, but I grew up in a little town in Illinois, and my geographical boundaries were Lake Michigan, corn fields and factories. It was a time and a place where there was almost zero opportunity to experience exotic foods, flavors and cuisines. Butsince I was a boy, I just naturally craved the exotic… coconut, limes, mint, spices,and the smell of garlic and ginger. Thai and Vietnamese meals have all that stuff,and when I figured that out in college and beyond, those are the restaurants Iwould always seek out… and I learned from all those meals how to make them.

Homemade Pizza!

Every once in a while we like to look back at some of our favorite savory homemade pizzas and share them. We love homemade pizza, it brings the family together like no other meal!

Prik King Chicken

We have probably ordered this umami bomb dish more times than any other Thai restaurant meal. When it’s prepared authentically it is haunting.

Orange Chicken

The cloying sweet dish that you get in Chinese takeout restaurants called Orange Chicken, with a commercial nod to the American love of the “sweet” in the sweet/sour equation, is quite different from the home cooked orange chicken that is made in the homes of Szechuan (also spelled Sichuan) province. The Chinese characters for this meal literally translate as “dried citrus peel chicken”. That authentic meal is redolent with tart citrus flavors… as well as the naturally occurring sweet/sour umami flavors brought by Chinese black vinegar, Shaoxing wine, fermented broad bean chili paste, dark soy, and Szechuan peppers. In this feast we have attempted to reestablish the cultural bedrock, the touchstone of this legendary feast, which reveals and the Szechuan grandmothers’ savory traditions, where the flavors are all distinct, layered, complex and addictive.

French Quiche

Some years ago Rebekah and I were in Paris, gathering ideas for new meals to make and to our surprise found inspiration in the ubiquitous French classic, the quiche. We had just left the Picasso museum and we found ourselves in a light drizzle, so throwing on our raincoats we headed out into the streets, but being hungry, we ducked into a nearby bakery right on the corner, that specializes in quiche. The glass case held six different styles, and they were sold by the slice. So we sat outside, under an umbrella in the warm gentle rain and dove into three or four different tastes… their version of the Lorraine, the St. Jacques and the Ratatouille, as well as other versions unique to their bakery. We were astonished at the tastes. The only word that fits the moment is savory. And, of course, romantic in a way that only Paris can be.

Butter Chicken Curry

This is one of the most popular and beloved curry dishes of all, served in Indian restaurants around the world. It’s insanely creamy and luscious, with wildly aromatic spices many of which are probably in most kitchen cabinets. This is an easy dish to make and yet deeply savory and umami.

Corn and Salmon Chowder with Blistered Cherry Tomatoes in a Sherry & Tarragon Cream Sauce

For us, this the most savory of all our chowders… combining caramelized salmon with the fresh corn cob kernels. The smoky burnt bits of the salmon are crazy good with the blistered cherry tomatoes and the intensely fruity and umami flavors of the mushrooms… all in a creamy sherry and tarragon sauce.

Stuffed Peppers with Shakshuka Sauce, Sausages and Feta

Shakshuka isn’t just for breakfast anymore! This fabulous Middle Eastern feast is also a wonderful stuffing for grape leaves. Give it a whirl, these are the best stuffed peppers we ever had!

Mangalore Chicken

This feast, known as Kori Gassi in the Tulu speaking Bunt community of Mangalore, on the west coast of India, is a wonderfully pungent chicken gravy dish. This is a fabulous umami bomb from the Land of Spices… India.

Greek Grilled Octopus

Imagine yourself at a beautiful two person mosaic tiled table, in a Greek cafe, leaning back against the cool of the white washed plaster wall, in the shade, away from the blazing sun. There is a glass of ice cold crisp local white wine in your hand, or maybe some tangy ouzo… and across from you is the love of your life. You turn slightly and look out at the turquoise blue sea, the briny air penetrating and clean… carrying the scent of the wild thyme and mint on the hillsides. The waiter with the white apron brings two plates of the house specialty, octopus marinated in red wine vinegar, olive oil lemons, garlic and oregano… and then grilled on searing hot charcoal. And on the side, marinated gigantes beans and seared arugula. Sometimes life is perfect.

New Orleans Oyster Po’ Boys

We usually wolf down our po’ boys right there in the kitchen near the stove, hot and spicy, the oysters crunchy on the outside and creamy on the inside, and the tartar sauce all over our fingers.

Massaman Chicken Curry

This dish is the ultimate exotic feast from South Asia, combining fantastic spices and umami flavors into one wildly savory dish. We don’t find these flavor combinations in any other cuisine. When the spices of Malaysia and Persia were combined with the local Thai flavors like cilantro, lemongrass, garlic, galangal, wild onions or shallots, fish sauce, peanuts, tamarind, spicy peppers and coconut cream, a feast was created out of the fusion of culture, commerce and conquest… and the wild tastes that were created make this curry one of the most beloved in the world. Polls of culinary experts have rated Massaman Curry as the best dish in all the world. But within traditional Thai cuisine itself, it exists only in the south… and even at that, the unique combination of spices that are used in Massaman curry are not generally used in other Thai dishes.

Chili Con Carne

This is an authentic fiesta from central Mexico, it is not Tex/Mex in origin. This deceptively common meal takes its inspiration from the varied dried chilies, spices, fresh vegetables, jungle fowl and wild pig (peccary) perfected by the Aztec Empire. The spices they treasured are actually closer to the exotic and aromatic spices of India than the flavors from the beef culture of West Texas. Coriander, allspice (the taste of cloves), oregano, anise, cinnamon bark, wild onions and garlic vine were all available to the Aztec people, and they cooked over a smoldering fire, which made their chili perfectly smoky as well.

Jamaican BBQ Jerk Chicken

In the tangled lush heart of the island of Jamaica, a tree grows abundantly that we call allspice, and which the Jamaicans call pimento. This tree is revered by the locals because it provides the essential flavor of classic Jamaican cuisine. The dried and ground berries become the spice we also know as allspice, and the Jamaicans often use the wood from the trees in their 55 gallon oil drum BBQs to grill and smoke Jerk chicken and fish. Even the leaves are used for cooking, tossed into the fire to flavor the smoke that penetrates the meats and vegetables, resulting in one of the greatest grilled feasts in the world.

Shrimp Puttanesca

Of all the regions of Italy, the further South you go, the more things heat up. Our hearts are always with Tuscany, but other regions of our bodies and souls are more South, finally arriving at the epicenter of a dizzy feeling of ardor… Sicily. This dish, Shrimp Puttanesca, is ground zero in sexiness.

Shrimp Scampi

This dish is a real classic and very popular in restaurants all over the world. As always with Italian dishes, Scampi requires the highest quality ingredients to be really memorable. Here in our wild savory kitchen, we are always looking to find the most umami flavors possible, along with the most authentic ingredients. We have always felt that the usual Shrimp Scampi you would be served in a restaurant… which is generally just lots of butter, garlic and Italian parsley… wasn’t explosive enough in taste. We wanted to make a memorable version… and this is it.

Roman Chicken with Roasted Peppers

Of the 14 regions in the city of Rome, my favorite area to wander around with Rebekah is Trastevere, arm in arm, taking our time… strolling within its maze of narrow winding cobblestone streets. We like to get lost there. First we go to the Coliseum, stare in awe, and then we head for Trastevere to eat.

Pappardelle Pasta with Salmon and Peri Peri Butter Sauce

In our wild savory kitchen, we are always searching for new flavor combos, creating dishes which explode with umami tastes that are unique. This simple little feast is a mashup of different cuisines, like worlds colliding in your mouth.

Chicken Cacciatore

This is a taste of rustic Italy, where we first learned the meaning of the word “abbondanza”. This is the Italy of our deepest memories, authentic and imposing, like the looming Medieval fortified hill towns of Tuscany.

Vongole

For us a pot of clams and pasta brings a certain serenity. Living along the coast of the Monterey Bay, we are always amazed at the abundance of the ocean… but at the same time, shellfish makes us ravenous. Sweet, meaty, briny… they embody the taste of the sea. Toss in some chewy spaghetti or some hair fallen from an angel to soak up their natural juices released when steamed, some tomatoes for a summery freshness, each chubby clam simmering in the lemon/garlic/butter/wine reduce sauce… and you have a little feast that is both simple and extravagant.

Lobster Pasta and Ravioli

Some meals are simply perfect. This light pasta is amazing on a lazy summer day with ice cold champagne, or a romantic warm evening with rose. Actually, it’s wonderful any time and any place on Earth, because this little feast will make it a special event.

Cuban Hash (Picadillo)

Cuban hash, called Picadillo, is one of the most popular dishes in Cuba and after making this little feast several times, we are also head over heels in love. Most often we prepare this little feast with pork, but sometimes we use ground turkey thighs from free range and air chilled birds.

Szechuan Black Bean Sauce with Shrimp or Crab

Black bean sauce is very deep in our memory, a passionately held love affair from all the fabulous meals we enjoyed in the Chinatowns of Los Angeles, New York and San Francisco. They were seafood dishes filled with authenticity and gravitas, and packed with Umami. This little feast brings those extraordinary dishes into our own wild savory kitchen.

Clay Baked Chicken or Duck

For years we have returned again and again to this simple savory feast… it’s like an old trusted friend. We just tossed this chubby duck inside the clay pot along with tons of veggies, stuck it a cold oven, set it to 475 degrees and got back to the family fun. An hour later, time to feast. It’s that simple.

Greek Shrimp with Lemons and Peppers

Imagine yourself at a beautiful two person mosaic tiled table, in a Greek cafe, leaning back against the cool of the white washed plaster wall, in the shade, away from the blazing sun. There is a glass of ice cold crisp local white wine in your hand, or maybe some tangy ouzo… and across from you is the love of your life. You turn slightly and look out at the turquoise blue sea, the briny air penetrating and clean… carrying the scent of the wild thyme and mint on the hillsides. The waiter with the white apron brings two plates of the house specialty, Greek Shrimp, fresh from the sea. And on the side, marinated gigantes beans and seared arugula. Sometimes life is perfect.

Corn and Crab Chowder with Smoked Bacon & Chanterelles

For us, the intensely fruity and haunting flavors of this wild mushroom called Chanterelle, which we hunt for in the mountains, combines magically with the fresh corn cob kernels and the smoked bacon umami flavors. And then we add the sweet briny rich crab taste of the sea, all in a creamy Sherry and Tarragon herb broth. It’s one of the most savory and umami packed chowders we’ve ever made.

Seared Halibut Wrapped with Prosciutto in Garlic Cream Sauce

We love the delicate finessful flavor of halibut, but there was always something slightly missing in its depth of flavor. Without the powerful umami flavors of tuna or swordfish, the rich exquisite oil-rich salmon, or the dense flavorful flakes of snapper, sea bass or mahi mahi, halibut seems to need some umami richness. Usually in restaurants, halibut is drowned in creams or butter to avoid its tendency to dry out. This little feast solves all those problems… with Italian prosciutto!

Seared Scallops with Thai Red Curry

This little feast explodes with flavor because of the wildly contrasting tastes… the buttery rich umami seared scallops match perfectly with the spicy red curry, crunchy green haricot vert green beans and the bright sweet cherry tomatoes bursting with flavor, all contrasting wonderfully with the richness of the coconut cream and the savory fish sauce.

Thai Fish with Tomatoes and Mint

Over the years, Rebekah and I have probably made this easy evocative feast more than any other. One reason for that is that when I go out fishing on the ocean, I bring back light flaky fish which are perfect for this meal. Whether I catch Vermillion Red Rockfish (two filets are pictured on the black plate pic), or Ling Cod, Red Snapper, Sea Bass, or Halibut, or we buy them at the market, they all are very elegant, and in this meal, exquisite.

Pasta e Fagioli

Pasta e Fagioli translates as Pasta and Beans but this dish is so much more than that. It’s the ultimate comfort food. This classic Italian dish is perfect when there is a bite to the air, and the dry leaves are blowing past the door. Build a fire in the fireplace and sit down to this classic rustic comfort food at the weathered kitchen table. This is an authentic Italian umami bomb, so rich and savory, often served with rosemary and garlic focaccia, or toasted Kalamata olive bread with cheese, and a rich red wine to stand up to it all.

Spicy Ramen Noodles with Jumbo Shrimp and Seared Sausages

We are simply addicted to this savory spicy ramen feast, simmered in our own chicken bone broth and our own seafood broth from boiled down shrimp, crab or lobster shells. We add Vietnamese fish sauce (Red Boat) and lots of ginger, garlic, sesame oil and exotic Asian flavors, with the addition of seared smoked Kielbasa sausage, colossal shrimp and a creamy soft boiled egg for fun. All piled onto our favorite ramen noodles, tasty chewy crazy curly Chuka Soba noodles. Enjoy!

BBQ Chicken with Smoky Kansas City Sauce

It’s summertime… and the livin’ is easy. This is a down-home feast from one of the most soulful cities in heartland America.