La Scala-Style Chopped Salad
🥗 ☀️ 🌴 🥗
Mozzarella, Salami, Garbanzo Beans

The chopped salad that originated at La Scala in Beverly Hills in the late 1950s was perfectly suited to its place and time. This was an era when Hollywood power lunches blurred into cocktails, dinner reservations stretched late into the evening, and dining out was as much about seeing and being seen as it was about the food. At tables filled with actors, producers, agents, and socialites, nobody wanted to wrestle with oversized lettuce leaves while carrying on a conversation.

La Scala’s answer was deceptively simple: chop everything into bite-sized pieces, toss it with a bright vinaigrette, and make every forkful complete before it ever reached the table. The result was a salad that felt effortlessly polished—easy to eat, easy to share, and perfectly aligned with the relaxed sophistication that defined Los Angeles dining. More than half a century later, that simple idea remains as appealing as ever.

The Original Chopped Salad

The classic version is intentionally simple and tightly structured:

Shredded iceberg and romaine
Julienne salami
Shredded mozzarella
Garbanzo beans
Tangy Italian-style vinaigrette

Everything is cut small so it blends into a cohesive mix. The garbanzo beans add a soft, nutty creaminess and a bit of structure, rounding out the sharper edges of the salami and dressing. The salami brings salt and depth, and the cheese adds a mild richness. The greens are finely shredded so they integrate rather than act as a base.

La Scala-Style Chopped Salad

My Version Inspired by That Format

I keep the same chopped structure but opened it up slightly with more brightness and a fuller mix of ingredients.

Base
Shredded romaine, 2 cups
Shredded iceberg, 2 cups

Core components (heavier portion)
Shredded mozzarella, 1 cup
Julienne dry salami, about 3 – 4 oz.
Garbanzo beans, 1 can rinsed

This stayed closest to the original idea, just a bit more generous with the core components.

Accent ingredients (lighter addition)
Diced peeled Roma tomatoes (2)
Thinly sliced scallions (1 or 2)
Thinly sliced pepperoncini (3 or 4)

These were added in smaller proportion to lift the base rather than redefine it. Tomatoes brought juiciness and acidity, pepperoncini added a briny edge, and scallions gave a clean sharp bite that kept the salad from feeling too dense.

Crouton Crumbles
For added crunch, sauté dried bread crumbles in a little bit of butter. Season with paprika and salt. Serve on the side.

Parmesan Vinaigrette

5 T. olive oil
2 1/2 T. red wine vinegar
1 small garlic clove, minced
1 1/2 t. dijon mustard
1/4 c. grated parmesan
pinch msg
salt and pepper to taste

Place the olive oil, red wine vinegar, garlic, Dijon mustard, Parmesan, MSG, salt, and pepper in a jar with a tight-fitting lid. Shake vigorously until the dressing is well blended and slightly emulsified.

The vinaigrette can be prepared up to 1 hour ahead and left at room temperature to allow the flavors to meld. Shake occasionally.

Serving Style

Place the lettuces in the bottom of a serving bowl, then neatly arrange the remaining ingredients on top so each component is visible and distinct. The layered presentation creates a colorful, almost jaunty display—salami, cheese, garbanzo beans, and vegetables sitting clearly over the greens rather than disappearing into a mix.

The salad is tossed and dressed at the table just before serving, keeping it lively, evenly coated, and freshly integrated. Crouton crumbles are served alongside as an optional crunchy topping.

🌴 ☀️ We Love LA! ☀️ 🌴

Do you love old school cookery? Try this Old School House Salad, the kind my mom served in the 60s and early 70s.

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Seafood Doenjang Jjigae
🇰🇷 🍲 🍤 🌊

Korean Soybean Paste Stew
With Mussels and Shrimp

This seafood doenjang jjigae builds layers of flavor from a simple base of fermented soybean paste, dashi, and a touch of gochugaru. Doenjang is a traditional Korean fermented soybean paste with a deep, savory, slightly earthy character—similar in function to miso, but generally more assertive and rustic.

It forms the backbone of many Korean stews, bringing both saltiness and complexity in one ingredient. “Jjigae” simply means stew in Korean, and it refers to a category of hearty, simmered dishes served bubbling hot at the table.

Onion, shiitake, and daikon simmer first, softening into the broth, followed by tofu and zucchini, which absorb the savory depth as the stew develops. A small splash of rice vinegar at the end brightens everything slightly without pulling focus from the earthy, gently spicy broth.

What makes this version especially weeknight-friendly is the seafood. The shrimp go in straight from frozen, and the mussels are already fully cooked, so there’s no peeling, cleaning, or extra prep required. Everything comes together in the pot in minutes, making it an easy way to serve a deeply flavored Korean-inspired seafood stew without advance planning or extra fuss.

Seafood Doenjang Jjigae Recipe

Ingredients

• 1 T. sesame oil, plus more for garnish
• 2 garlic cloves, minced
• 3 T. doenjang (fermented soybean paste)
• 4 c. dashi or anchovy broth (see note below)
• 1 1/2 t. gochugaru (coarse red chili powder)
• 1/4 medium onion, sliced
• 2 large shiitake caps, sliced
• 3 oz. daikon or korean radish, peeled and sliced
• 1/2 medium zucchini, sliced into half moons
• 8 oz. firm tofu, sliced into small slabs
• 1/2 each medium red and green jalapeño, sliced (optional)
• 6 oz. large shrimp – frozen, peeled, deveined, tail off
• 16 oz. frozen mussels (see note below)
• 2 t. rice vinegar
• sliced scallions for garnish

Method

In a medium-sized clay pot or soup pot, heat sesame oil over medium heat. Add garlic and cook for 1 minute. Add doenjang and cook 1 minute more, stirring frequently. Pour in the dashi and add the gochugaru. Raise the heat and bring to a boil. Add the onion, shiitake mushrooms, and radish. Lower the heat and simmer for 10 minutes.

Add the tofu, zucchini, and optional chile pepper. Bring back to a boil, then reduce the heat and simmer for 5 minutes more.

Meanwhile, microwave the mussels according to package instructions, about 5 minutes.

Add the frozen shrimp to the simmering pot and cook for about 3 minutes, or until pink and opaque throughout. Remove the pot from the heat. Add vinegar. Strain the juices from the mussels, then gently stir the hot mussels into the stew.

Garnish with scallions and a drizzle of sesame oil. Serve immediately.

Notes

I used Waterfront Bistro Mussels in White Wine Sauce, available in the frozen seafood section of many grocery stores. They come frozen and fully cooked, a product of Chile. Microwave for 5 minutes, let sit 1 minute, and they are ready to go.

Traditional doenjang jjigae is made with a dried anchovy and kelp broth. For convenience, I use a quick shortcut—dashi made from Hondashi (instant Japanese dashi granules) dissolved in water. It delivers a savory, umami-rich base and makes this a very easy version of the stew to prepare.

More Jjigae 🍲

Gochujang Jjigae – A Spicy Vegan Stew

Sundubu Jjigae – Korean Soft Tofu Stew

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🌽 🇺🇸 Pool Popcorn and Memorial Day 🇺🇸 🌽

Memorial Day weekend is first and foremost a time to honor and remember the men and women who gave their lives serving our country. It is a day of gratitude, reflection, and gathering together with family and friends while appreciating the freedoms their sacrifice made possible.

Across the country, the holiday weekend also marks the unofficial beginning of summer — pool season, grilling season, cold drinks al fresco and the simple delicious snacks everyone reaches for all afternoon long.

At my house, one of those snacks is almost always popcorn.

Not plain buttered popcorn, but big bowls of freshly popped popcorn tossed with bold seasonings. Every summer I rotate between three favorite versions: Mexican Chile Lime Popcorn with Tajín and Cotija cheese; Italian Herb Popcorn with Parmesan, garlic, and Italian seasoning; and spicy-buttery Buffalo Popcorn with just enough heat to keep everyone reaching back into the bowl.

💦 🌽 Pool Popcorn Recipes 🌽 💦

Fresh Popped Corn

• 2 T. avocado oil blend
• 1/2 c. premium popcorn kernels
• fine sea salt

Heat oil in a medium/large pot over medium-high heat. Add the popcorn kernels and cover with a lid. Shake the pot frequently as the kernels pop. Once there are about 3 seconds between pops, remove the pot from the heat. Season with salt.

Italian Pool Popcorn

• garlic powder
• italian seasoning
• grated parmesan

Toss popcorn with garlic powder, Italian seasoning, and parmesan.

Italian seasoning contains: paprika, oregano, onion, thyme, coriander, basil, black pepper, garlic, sage, and parsley.

Mexican Pool Popcorn

• garlic powder
• tajín chili/lime seasoning
• finely grated cotija cheese

Toss popcorn with garlic powder, tajín, and cotija.

Tajín seasoning includes: chile peppers, sea salt, citric acid, and dehydrated lime juice.

Buffalo Pool Popcorn

• melted butter
• Frank’s RedHot Buffalo Wings Hot Sauce

Whisk 1 part melted butter with 2 parts buffalo sauce. Toss with popcorn, drizzle more on top.

Notes

Measurements of ingredients are flexible. Add more or less according to taste. But don’t over-salt in the beginning as cheeses and spices already contain salt.

Toss popcorn in an extra large bowl to have room to coat all the kernels, then transfer to a serving bowl.

Thank You

Extending a very special thank you to my dear long-time friend, Aldo, for sending me these charming vintage Pyrex bowls. I will cherish them and your friendship forever. 💛

These Shenandoah Pyrex bowls date back to the early 1980s, near the end of Pyrex’s patterned era, and they’ve clearly already lived many years in your well-used kitchen before finding their way into mine.

Aldo is a very accomplished chef in his own right, with many years spent working in high-end restaurant kitchens, including us together in Aspen, Colorado at the Ute City Banque. Now these bowls will continue their story here, holding meals and memories along the way.

Pool Party Recipes

Poolside Chicken Sandwich here

Chilled Cucumber Kefir Soup here

Vegas-Style Cactus Ginger Margarita here

Grilled Artichoke, Hatch Chile Garlic Mayonnaise here

Bay Shrimp Ceviche, Baja-Style here

Margaritaville Island Rum Cake here

BLT Pasta Salad with Fresh Corn here

A Negroni by the Pool here

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Estiatorio Milos and Grilled Squid
🇬🇷 🦑 🇬🇷 🦑 🇬🇷

Lunch at Estiatorio Milos was one of those meals where every dish felt simple at first glance, yet somehow absolutely perfect once it hit the table. A high-end Greek seafood restaurant located in The Venetian Resort on the Las Vegas Strip, founded by chef Costas Spiliadis, it is widely considered one of North America’s finest Greek dining establishments, known for its emphasis on pristine, fresh ingredients and authentic Mediterranean preparations.

We shared taramosalata with warm pita and crudité, a Greek salad with vine-ripened heirloom tomatoes and feta, slow-cooked gigantes, grilled jumbo prawns, chargrilled octopus with Santorini fava, sautéed diver scallops, and a beautiful sepia dish with fresh Mediterranean cuttlefish and black ink risotto.

The cuttlefish especially stayed with me afterward. I wanted to recreate that same Mediterranean combination of seafood, olive oil, lemon, and black rice at home, but since fresh cuttlefish wasn’t available, I decided to make my own version using grilled squid instead.

The squid turned out so tender and lightly smoky from the grill that I ended up making two variations. The first version was sliced into strips and paired with grilled chiles. For the second version, I sliced the grilled squid into rings and tossed it generously with fresh parsley and basil before serving it over black rice. To echo some of the briny depth of the restaurant’s black ink risotto, I cooked the rice in clam juice, which gave the dish an even deeper seafood flavor.

Squid worked beautifully here as a substitute for cuttlefish because the preparation is so simple and seafood-focused. While cuttlefish is slightly meatier and richer, grilled squid brings a similarly clean Mediterranean flavor and silky, succulent texture.

Estiatorio Milos and Grilled Squid

Taramosalata, Pita, And Crudité
Greek Salad, Vine-Ripe Heirloom Tomatoes
Slow-Cooked Gigantes

Grilled Jumbo Prawns
Sepia, Fresh Mediterranean Cuttlefish, Black Ink Risotto
Chargrilled Octopus, Santorini Fava
Diver Fresh Scallops, Sautéed

Chardonnay, Marmarias, Ktima Tselepos, Arcadia 2022

Marmarias Chardonnay from Ktima Tselepos has a refined balance of citrus, stone fruit, subtle oak, and bright acidity that works beautifully with Mediterranean seafood.

The wine’s lemon and mineral notes echo the grilled squid and parsley-lemon dressing, while its slightly creamy texture complements the black rice without overwhelming the dish. Its freshness also cuts through the olive oil and smoky char from the peppers, keeping the pairing clean and vibrant from start to finish.

Grilled Squid and Black Rice Recipes

Mediterranean Grilled Squid
Charred Pepper Ribbons and Black Rice

CHARRED PEPPER RIBBONS

2 medium-large mild peppers (such as Anaheim)
1 T. olive oil
pinch salt

Char peppers until blackened all over.
Steam in covered bowl 10 min, then peel.

Remove stems + seeds. Slice into long ribbons.
Toss with olive oil + salt. Set aside.

BLACK RICE

1 c. black rice (such as Seggiano, product of Italy)
8 oz. clam juice (such as Bar Harbor)
1 1/2 c. water
1 T. olive oil
1 small shallot, minced
1 garlic clove, minced
1 T. butter
zest of 1/2 lemon
salt + pepper

Heat olive oil in pot.
Cook shallot 3 min. Add garlic, cook 30 sec.
Stir in rice 1 min.

Add clam juice and water. Cook covered over medium-low ~40 min until tender.
Add more hot liquid if needed.

Finish with butter + lemon zest + salt + pepper.

LEMON–PARSLEY DRESSING

3 T. olive oil
juice of 1/2 lemon
1 small garlic clove, finely grated
1 T. parsley, chopped
salt + pepper

Whisk together. Set aside.

GRILLED SQUID

1 lb calamari tubes, thawed (such as Town Dock)
1–2 T. olive oil
salt + pepper

Pat dry well.

Toss with olive oil, salt, pepper.

Grill very hot:

2 min first side
1 – 2 min second side

Remove immediately. Slice vertically into strips.

Toss while warm with:

lemon–parsley dressing
chile pepper ribbons

TO SERVE

Plate black rice on one side of the plate.
Plate grilled squid on the other side, like Estiatorio Milos presentation.

Finish with:

parsley sprig
lemon wedges

Mediterranean Grilled Squid Rings
Lemon Herb Dressing over Black Rice

LEMON–HERB DRESSING

3 T. olive oil
juice of 1/2 lemon
1 small garlic clove, finely grated
2 T. parsley, chopped
2 T. basil, chopped
salt + pepper

Whisk together. Set aside.

GRILLED SQUID

Cook squid the same as above. Slice horizontally into rings.

Toss while warm with lemon–herb dressing.

TO SERVE

Spoon black rice into shallow bowls. Top with grilled squid.

Finish with:

basil sprig
lemon wedges
edible flower (orchid)

Las Vegas Restaurants

See bottom content (scroll down) for links to over 40 of my Las Vegas Restaurant reviews, recipes, and events.

Thank you to CC and FA for the fabulous lunch! 💙

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DIJON-PARMESAN CRUSTED DOUBLE LAMB CHOPS
🥩 🥕 🧅 🌿
ROASTED FENNEL, CARROTS & SHALLOTS

Rack of lamb already feels a little special, but cutting it into double chops makes it easier to cook, serve, and eat. The thicker chops stay juicy in the center while giving you more browned edges and more of that crisp Parmesan-herb crust in every bite.

The Dijon, Parmesan, and herb coating adds a lot of flavor and texture without taking away from the lamb itself. The mustard gives the crust a little tang, while the panko and Parmesan turn golden and crisp in the oven.

I served the chops with roasted fennel, carrots, and shallots since they become sweet and caramelized as they roast and pair really well with the savory lamb. Altogether, it’s one of those dinners that sounds elegant but still feels warm and approachable.

Double Lamb Chops Recipe

Ingredients

Lamb

1 rack of lamb (8 bones), cut into 4 double chops
coarse sea salt
freshly ground black pepper
1 T. olive oil

Dijon Herb Crust

6 T. panko breadcrumbs
1/4 c. finely grated Parmesan
2 T. finely chopped flat-leaf parsley
1 1/2 t. finely chopped rosemary
1 garlic clove, finely minced
1 1/2 T. olive oil
1 1/2 T. Dijon mustard

Roasted Vegetables

2 medium carrots, peeled and cut into thick diagonal pieces
1 fennel bulb, cut into wedges
1 medium shallot, sliced
1 1/2 T. olive oil
coarse sea salt
freshly ground black pepper
1/2 t. each chopped thyme and rosemary
a squeeze of lemon juice for finishing

Method

1. Roast the Vegetables

Heat oven to 425°F.

Toss the carrots, fennel, and shallot with olive oil, salt, pepper, thyme and rosemary.

Spread onto a sheet pan in a single layer.

Roast for 30–35 minutes, turning once halfway through, until tender and caramelized at the edges.

2. Prepare the Lamb

While the vegetables roast, cut the rack into double chops by slicing between every second bone.

Pat the lamb dry thoroughly and season generously with salt and pepper.

3. Make the Crust

In a shallow bowl, combine:

panko
Parmesan
parsley
rosemary
garlic
olive oil

Mix until the crumbs are lightly coated.

4. Sear the Lamb

Heat a large skillet over medium-high heat and add the olive oil.

Sear the lamb chops:

fat edge first for 1–2 minutes
then about 2 minutes per flat side

The chops should develop a deep golden-brown crust.

Transfer the chops to a clean sheet pan.

5. Add the Dijon Crust

Brush the top side of each chop with Dijon mustard.

Press the Dijon-coated side into the panko mixture to create an even crust.

Arrange the chops crust-side up on the sheet pan.

6. Roast the Lamb

Place the lamb in the oven alongside the vegetables.

Roast until medium-rare, about 8–10 minutes depending on thickness. Target temperature 130°—135°F.

7. Rest & Finish

Rest the lamb for 5 minutes before plating.

Finish the vegetables with a good squeeze of lemon juice.

Plating

Arrange the roasted vegetables slightly underneath or beside the lamb chops. Arrange the double chops with bones criss-crossed.

Garnish with:

chopped parsley leaves
fennel fronds

More Lamb Recipes

Rustic Lamb Ragù with Fresh Pappardelle

Lamb Lollipops with Chimichurri

Braised Lamb Shank, Pomegranate Fig Sauce, Saffron Basmati

Kick Off Grilling Season with Lamb Leg Steaks

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Japanese Chicken Wing Rice
🥢 🐓 🌾

Japanese Chicken Wing Rice is one of those deeply satisfying one-pot meals where the rice becomes just as important as the main protein. As the soy-ginger marinated chicken wings cook over the rice in the donabe, all of the savory juices drip down into the grains below, creating layers of flavor throughout the pot.

The wings stay juicy while the rice absorbs the marinade, dashi, garlic, and ginger as everything cooks together gently under the lid. A final drizzle of toasted sesame oil, fresh scallions, and a dusting of sansho pepper brighten the dish just before serving.

Served straight from the donabe at the table, Japanese Chicken Wing Rice feels both rustic and special at the same time.

My new donabe (Japanese clay pot) matches my backsplash! 😀

Chicken Wing Rice Recipe

Chicken Wing Marinade

• 2 T. sake
• 3 T. low-sodium soy sauce
• 2 garlic cloves, minced
• 1 T. sugar
• 1 T. ginger paste
• 1 1/2 lb. chicken wing sections (party wings, see notes below)

In a large bowl, whisk together sake, soy sauce, garlic, sugar, and ginger paste. Add chicken wings and toss well to coat. Let stand at room temperature for 30 minutes.

Remove wings to a platter and reserve the marinade.

Rice

• 1 1/2 c. short grain rice (rinsed)
• 2 c. spring water (plus more as needed)
• 1/2 t. dashi granules (Hondashi)
• 2 t. chicken bouillon (Better Than Bouillon)

Dissolve dashi granules and chicken bouillon in the water. Stir in the reserved marinade, then add additional water as needed to make 2 1/2 c. total liquid.

Place rice in the donabe and pour the liquid over the top. Let stand for 20 minutes.

To Cook

Arrange chicken wings in a single layer over the rice.

Place the donabe over low heat and cook for 5 minutes. Increase heat to medium-high, cover, and cook for 15 minutes. Do not remove the lid.

Turn off the heat and let stand, covered, for 25 minutes. The chicken should be fully cooked and tender, and the rice should have absorbed the liquid.

To Serve

• toasted sesame oil
• scallions, sliced
• ground sansho pepper
• cilantro leaves

Serve directly from the donabe. Drizzle lightly with toasted sesame oil, then scatter scallions and cilantro over the top. Finish with a dusting of sansho pepper.

Notes

A whole chicken wing consists of three parts: the drumette, the flat (or wingette), and the tip. Party wings typically consist of two separate pieces from the first two sections, with the bony, meatless tip removed and discarded (or saved for broth).

Drumette (Mini Drumstick): The upper part of the wing connected to the breast. It looks like a miniature chicken leg and contains white meat.

Flat (Mid-joint or Wingette): The middle section between the drumette and the tip. It has two parallel bones, more skin, and is known for being tender and flavorful.

Credit

Though completely different from her recipe, this one was inspired by a beautiful cookbook called Donabe by Naoko Takei Moore.

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Grilled Mahi Mahi Tacos
Mojo Marinade, Avocado Taco Sauce, Pickled Jalapeños
🌮 🥑 🌮

This is Part II of a two-part series inspired by Art of the Grill at Fontainebleau Las Vegas. In Part I, I shared the Fontainebleau Tomato Burrata Salad. Here, I’m featuring my interpretation of Chef Patrick Munster’s Grilled Mahi Mahi Tacos with Mojo Marinade and Avocado Taco Sauce.

The Signature Series at Fontainebleau Las Vegas is an ongoing collection of immersive classes and culinary experiences led by the resort’s chefs, beverage specialists, wellness experts, and creative teams.

We have attended several events so far and have been consistently impressed by the quality, organization, and expertise behind each one.

Mojo (pronounced MOH-hoh) marinade has roots in Cuban cooking, where citrus, garlic, olive oil, and herbs are used to bring brightness and depth to grilled meats and seafood. Variations of mojo are found throughout the Caribbean and Latin America, often centered around sour orange and lime for their fresh, tangy flavor.

For grilled mahi mahi tacos, this style of marinade is especially fitting because the citrus and garlic enhance the fish’s clean, mild flavor while the olive oil helps keep the fillets moist over high heat. The lightly smoky poblano and fresh cilantro add another layer that works beautifully with cool, creamy avocado sauce and a crisp shredded napa cabbage, creating tacos that balance char, acidity, creaminess, and crunch in every bite.

Grilled Mahi Mahi Tacos Recipe

Mojo Marinade for Mahi Mahi (Chef’s Recipe)

• 1 orange, juiced
• 2 limes, juiced
• 1 poblano pepper
• 1 garlic clove
• 1/2 bunch cilantro
• 1/2 c. olive oil
• 2 t. sugar
• salt and pepper to taste

Prepare the poblano: Char poblano on the grill. Wrap in plastic wrap to steam. After the poblano has cooled, peel the skin and remove the seeds.

Complete the sauce: Add peeled poblano to a blender with the remaining ingredients. Blend until smooth.

Season with salt and pepper.

Avocado Salsa Verde Crema for Fish Tacos (My Recipe)

This creamy avocado salsa verde strikes a balance between tangy tomatillos, fresh cilantro, and gentle chile heat. Mixed with sour cream, it becomes a smooth, spoonable sauce that works beautifully with grilled or crispy fish tacos, shrimp tacos, burrito bowls, or even as a dip for tortilla chips.

Ingredients

• 3 tomatillos, husked and rinsed
• 1 jalapeño pepper
• 1 serrano pepper
• 1 garlic clove
• 2–3 T. water
• ½ small onion, roughly chopped
• 1 Hass avocado
• ¼ c. cilantro leaves
• 1–2 t. white vinegar
• ¾ t. salt, or to taste

To Make the Crema

• 2 parts avocado salsa verde
• 1 part sour cream
• 1 T. fresh lime juice
• Pinch of salt, if needed

Method

1. Bring a small saucepan of water to a simmer. Add the tomatillos, jalapeño, serrano, and garlic. Simmer for 5–7 minutes, until the tomatillos soften and turn from bright green to olive green.
2. Transfer the tomatillos, peppers, and garlic to a blender. Add 2–3 T. water and the onion. Blend until smooth.
3. Add the avocado, cilantro, vinegar, and salt. Blend again until creamy and fully combined. Adjust the texture with a little additional water if needed.
4. In a bowl, whisk together 2 parts avocado salsa verde with 1 part sour cream. Stir in the lime juice and taste for seasoning.
5. Refrigerate for 20–30 minutes before serving to allow the flavors to meld.

Grilled Mahi Mahi

Marinate mahi mahi in mojo marinade for about 20 minutes. Beyond that, the citrus can start to “cook” the surface of the fish and make it mushy or chalky once grilled.

Preheat a grill to medium-high heat and oil the grates well. Remove the mahi mahi from the marinade after about 20 minutes, letting the excess drip off. Grill the fish for about 3–4 minutes per side, depending on thickness, until somewhat charred and just opaque in the center; mahi mahi should flake easily but still remain moist. Transfer to a plate and let rest for a couple of minutes before breaking into large pieces for the tacos.

To Plate

• napa cabbage
• lime juice
• sea salt
• avocado oil
• corn tortillas
• pickled jalapeño slices

Toss shredded napa cabbage with a bit of lime juice and sea salt.

Fry corn tortillas in a small amount of avocado oil until slightly crispy but still pliable, about one minute per side. Immediate place the tortillas in a taco holder, to shape them and make it easy to fill.

Spoon cabbage into the tortillas. Place nice-sized pieces of mahi mahi on top of the cabbage. Spoon avocado taco sauce over the fish. Garnish with pickled jalapeño.

The post Grilled Mahi Mahi Tacos, Mojo Marinade appeared first on Taste With The Eyes.

Fontainebleau Tomato Burrata Salad
Basil Aioli, Aged Balsamic Vinegar
🍅 🌿 🍅

We recently attended another fabulous Signature Series event at Fontainebleau Las Vegas.

The invitation read, “Hone your grill skills in this immersive class led by Don’s Prime Executive Chef Patrick Munster. Enjoy a welcome cocktail and light bites, then learn techniques for wood selection, making perfect marinades, and more. Class concludes with a three-course lunch in La Côte’s poolside patio.”

One of the “three light bites” was the chef’s tomato burrata salad, set over a silky basil aioli and finished with a drizzle of aged balsamic. The tomatoes were at their peak—juicy, sun-sweet, and deeply flavorful—playing against the cool, creamy burrata and the herb-laced richness beneath. Every element felt deliberate, and the small but memorable dish landed with a kind of quiet precision that stayed with me. I knew I had to recreate it at home.

And where the chef’s portion was petite as it was part of a trio of appetizers, my portion is salad size, meant as a first course to his Grilled Mahi Mahi with Mojo Marinade (that recipe coming next).

Fontainebleau Signature Series
With Executive Chef Patrick Munster of Don’s Prime

Three Light Bites

Tomato Burrata Salad, Basil Aioli

Wagyu Skewers over Peppers & Onions

Arancini with 5-Hour Tomato Sauce

On the beautiful outdoor patio of Le Côte Restaurant, nestled poolside, sixteen attendees gathered to learn from grilling expert Executive Chef Patrick Munster of Don’s Prime.

He answered lots of questions, warm and professional throughout, demonstrated essential grilling techniques, ideal temperatures, and pro tips — even inviting several of us to join him at the grill for a hands-on lesson and best practices for slicing after grilling.

Fontainebleau-Inspired Tomato Burrata Salad

It begins with the tomatoes. I used Melissa’s cherry tomatoes on the vine along with Campari tomatoes—slightly larger, but still compact enough to form the base of the salad. At their best, they bring a natural sweetness and depth that carry the entire dish.

Basil Aioli

Not a traditional aioli, but quick and full of flavor. In a mini food processor, combine a handful of fresh basil leaves, 1 garlic clove, and about 1/3 cup of mayonnaise. Blend until smooth and pale green. Refrigerate for at least 1 hour to allow the flavors to come together.

Lightly Dressed Tomatoes

Slice the Campari tomatoes into even rounds, using the center cuts only and setting aside the end pieces. The goal here is to avoid the thicker outer skin from the ends, so each slice stays tender and blends seamlessly into the salad.

Place the slices in a small bowl and toss gently with chopped basil, olive oil, and sea salt.

Slice the cherry tomatoes in half and place in a separate bowl. Toss with chopped basil, olive oil, and sea salt.

Let both sit for about 10 minutes so the juices begin to release and lightly season the tomatoes. Toss again just before assembling.

To Assemble

Spread a layer of basil aioli across the bottom of small shallow bowls. Arrange 2 to 3 slices of Campari tomato over the aioli, then nestle various colored cherry tomatoes on top, cut-side up.

Cut the burrata into quarters and place one piece in the center of each bowl, allowing it to gently open.

Drizzle with high-quality aged balsamic vinegar and finish with a small basil leaf if desired.

Thank You ⧓ ⧓ ⧓

We were again thoroughly impressed with Fontainebleau’s Signature Series.

The venue was breathtaking; the Chef was engaging; his demonstration was informative, fun, and interesting; the staff was friendly, professional and very accommodating. The food and wines were all extraordinary as usual…

Extending our sincere thank you to the Chef Patrick Munster, General Manager John Bordwell, and the fantastic Don’s Prime team. We definitely look forward to attending more Signature Series events and also returning to the outstanding Don’s Prime!

More Fontainebleau

The Tomato Burrata Salad is Part I of a two-part series inspired by Art of the Grill. In Part II, I share my interpretation of Chef Patrick Munster’s Grilled Mahi Mahi Tacos with Mojo Marinade and Avocado Taco Sauce.

The post Fontainebleau Tomato Burrata Salad appeared first on Taste With The Eyes.

Spaghetti, Burrata, Arugula-Basil Pesto
With Edible Flowers for Spring
🌿 🌸 🌿

Spring naturally calls for lighter, greener cooking—dishes that feel effortless yet still deliver plenty of flavor. This spaghetti with arugula-basil pesto fits squarely into that space. It’s bright from the herbs, gently peppery from the arugula, and softened with a touch of mint that gives the whole dish a fresh, garden-like quality. The addition of burrata at the end makes the dish feel a little more special, its delicate shell giving way to a soft, creamy center that melts into the pasta.

One of the small techniques that makes this dish stand out is the use of hot pasta water in the pesto. Instead of a dense, oily sauce, a splash of that starchy water loosens everything into a silky style coating that clings beautifully to the spaghetti. It’s not cream-based, but it has that same smooth, cohesive texture.

Once plated, the pasta becomes a canvas. A scatter of basil leaves, a pinch of red chile flakes, and a soft, milky burrata on top bring contrast in both flavor and texture. And for a final seasonal touch, edible flowers add a pop of color that makes the dish feel like it belongs at the center of a spring table—simple, vibrant, and just a little bit celebratory.

Springtime Spaghetti Recipe

Spaghetti with Creamy-Style Arugula-Basil Pesto

Cook 1/2 lb. of dried bronze-cut spaghetti according to package instructions. Reserve 1/3 cup of hot pasta water, then drain the pasta. Prepare the pesto while the pasta is cooking.

2 c. arugula leaves, packed
3/4 c. basil, packed
1/4 c. mint, loose packed
1 garlic clove (or 2 if you like it garlicky)
1/4 c. walnuts pieces
1/4 t. kosher salt, or to taste
1 T. lemon juice
3/8 c. fruity olive oil
1/3 c. grated parmesan
1/3 c. hot pasta water

In the bowl of a food processor – blend arugula, basil, mint, garlic, walnuts, salt, lemon juice. Once blended, scrape down the sides of the bowl and stream in the olive oil. Add Parmesan and blend briefly to combine. Taste for seasoning.

When ready to serve. Blend hot pasta water into the pesto to form a silky, creamy texture. Toss spaghetti with pesto.

To Serve

red chile flakes
fresh basil leaves
burrata
edible flowers

Plate the pasta. Sprinkle with red chile flakes to taste. Scatter with basil leaves. Top with a ball of burrata. Finish with edible flowers.

Note

For an extra spring-like presentation I add lots of basil leaves and flowers. While they are certainly edible (these are violas and begonias), the over abundance is for visual appeal rather than taste. Enjoy a few nibbles or set them aside if preferred. 🌸

More Pesto

Shishito Pepper Pesto here

Dandelion Pesto here

Carrot Top Pesto here

Cilantro Dill Pesto here

Kale Cilantro Pesto here

Kale Pesto by Nicole Putzel here

The post Spaghetti, Burrata, Arugula-Basil Pesto for Spring appeared first on Taste With The Eyes.

Salmon, Poisson Cru Style
Coconut Milk, Lime, Chili Oil
Radish, Cilantro
🐟 🥥 🌴

I had been meaning to share a version of Poisson Cru ever since my brother sent a photo of his boat while cruising in Tahiti. A friend of his there wrote to me afterward and said I had to try that island’s take on raw fish, especially since I’ve shared several crudo-style dishes here on Taste With The Eyes.

Poisson Cru—often considered the national dish of Tahiti—is beautifully simple. At its core, it’s raw fish, citrus, coconut milk, and some crisp vegetables. It’s often compared to ceviche, but the coconut milk shifts the balance, softening the acidity and giving the dish a smoother, more rounded finish.

Traditionally, it’s made with just-caught fish, most commonly tuna or other local reef fish. My version takes a different route.

Salmon are not found in the tropical waters of Tahiti. The water temperature is far too warm for them, so they’re not part of the local catch. But here, the Alaska salmon and coconut milk work beautifully in their own way. The sliced radish adds crunch along with a light peppery bite that cuts through the coconut milk, sesame chili oil brings nutty heat, while cilantro layers in a cool, herbal note.

Salmon, Poisson Cru Style Recipe

Ingredients

• approx. 14 oz. sashimi-quality raw sockeye salmon
• 1 c. full-fat coconut milk, chilled
• 3 T. fresh squeezed lime juice
• fine sea salt
• sesame chili oil
• radishes, thinly sliced
• cilantro sprigs
• flaky sea salt to finish

Method

Salmon

This technique for removing salmon skin is especially useful for dishes where the fish will be cooked, or for raw preparations like Poisson Cru and aguachile, where the fish is dressed and lightly cured. Because the edges of the salmon are briefly affected by the hot water, it’s not ideal for pristine sushi or sashimi.

Remove any pin bones from the salmon. Place a baking dish (about the size of the fillets) upside down in a rimmed sheet pan. Set the salmon on top, skin side up, then ladle boiling water over the surface. The skin will release almost immediately—peel it off, then transfer the fish to the refrigerator to chill until ready to slice.

Slice the salmon and arrange in an overlapping pattern on a chilled platter.

Poisson Cru Recipe

Tuck plenty of thinly sliced radish around and between the salmon slices.

Whisk together cold coconut milk, fresh lime juice, and sea salt to create a creamy, citrusy dressing. Pour it over the slices of raw salmon and let it sit for just 5 to 10 minutes before serving.

Finish by drizzling the entire dish with chili oil (more or less to taste). Garnish with cilantro sprigs and a final pinch of flaky salt.

Poisson Cru translates to “raw fish” in French, reflecting the influence of France on French Polynesia. And while salmon isn’t native to Tahiti, its soft, silky texture and clean, slightly buttery flavor make it feel right at home here, while still capturing the spirit of the dish. And with that—bon appétit!

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