Posts in Mains
Red Shakshuka

Shakshuka is a stew of tomatoes and other vegetables with eggs cooked gently so the runny yolks can be soaked up with crusty bread.  This dish is made in many variations around the world.  In Israel it’s called shakshuka, and in Spain it’s called pipernade. 

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MainsSavanna Givens
Grilled Fish with Yellow Pepper Herb Sauce

Here is my favorite sauce in my recipe collection. It’s delicious in many different dishes, but I actually eat it as a dip with tortilla chips.  Look for my recipes using this yellow pepper herb sauce, including eggs benedict, soup, feta dip, and sauce to dress up fish and any other grilled meat.  It’s really heavenly.

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MainsEvan Wei-Haas
Green Shakshuka

Traditionally, Shakshuka is a dish of eggs poached in a spicy tomato stew, but I like to make this green version using herbs and Swiss chard.  If green tomatoes were in season, they would be delicious is this version too.  Make this for breakfast or brunch, and serve it with crusty bread to scoop up all the yolky goodness.

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MainsEvan Wei-Haas
Garlic Shrimp with Curry Leaves

When I was in Southern India we cooked everything with fresh curry leaves.  They give the most unique and fresh flavor to all kinds of dishes.  This shrimp recipe takes just minutes to prepare, and it will be one of your favorites.  I buy fresh curry leaves at my local Indian grocery store or international grocery store.  If you can’t find them fresh, you can use the frozen ones.

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MainsSavanna Givens
Grilled Cod with Salsa Verde

There are a lot of variations for salsa verde, and this is one of my favorites.  In the summer when I have an abundance of fresh mint I add it to the mix.  If you’re in a hurry you can make the salsa in a food processor, but just pulse it so it doesn’t become smooth.  Of course, you can substitute the cod for fish that is in season.  Serve this with rice or potatoes, and some roasted cherry tomatoes, and you’ve got a beautiful plate of colorful goodness!

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MainsSavanna Givens
Cocoa and Coffee-Crusted Salmon with Maple Chipotle Glaze

One of my favorite Caribbean islands is Grand Cayman.  I spent a day with Chef Beny learning some of his specialities, and this was my favorite.  The sweet sauce perfectly complements the slight bitterness of the coffee and cocoa crust on the salmon.  The sauce can be made 2 or 3 days before you make the salmon, which makes it a great dish to serve at a dinner party.

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MainsSavanna Givens
Moroccan Tagine Meatballs

I took two cooking lesson in Marakesh, Morocco learning how to cook in a tagine, the traditional cooking vessel with a tall conical lid. The lid allows the condensation of juices from the food to self-baste and intensify the flavors.  You don’t have to own a tagine to make Moroccan recipes, though.  These meatballs with all their spices and delicious sauce will become one of your favorites.  You can serve them over traditional cous cous or rice, or just on their own.

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MainsEvan Wei-HaasHolidays
Pork and Watercress Paella

I have three different paella pans in different sizes, and I use them all.  But you can easily make paella in a large straight-sided saute pan.  I learned to make paella in Spain, and it is such a great one-pot meal to serve a few people or a big crowd.  This recipe uses pork loin and watercress, but you can certainly substitute spinach for the watercress if it’s difficult to find.

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MainsEvan Wei-HaasHolidays
Jerk Chicken Pasta

One of my favorite Caribbean islands is Grand Cayman.  I’ve been many times, and was able to cook with Chef Manny at the Ortanique Restaurant where he taught me some delicious recipes using Caribbean ingredients with variations from other countries.  This Jerk Chicken Pasta was one of my favorites, and it’s a great dish to make for a crowd any time of year.

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MainsEvan Wei-HaasHolidays
Chicken Saltimbocca

This Italian dish is traditionally made with veal, but I like it with chicken the best.  Saltimbocca means “jump in the mouth” in Italian, and I think you’ll agree when you make this recipe.  The salty prosciutto and fresh sage add so much flavor to the chicken, and the sauce is so good you might be tempted to eat it before you serve it on the chicken!

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MainsSavanna GivensHolidays