Angel Hair Pasta with Cream Sauce and Langoustine



1 lb. Angel Hair Pasta

2 cups heavy cream

1 clove garlic, minced

1 cup onion, minced

1 shallot , minced

1 cup parmesan cheese, grated

1 cup white wine

5oz. pancetta, chopped

12 oz. cooked langoustine

3 tablespoons chopped chives

In a pot saute the pancetta until crispy. Add the onions and shallot and continue to saute until translucent. Add the garlic and cook until fragrant. Pour in wine and reduce by half, stir in cream and simmer until thickened. Stir in the cheese and the  langoustine.  Turn off heat. Cook pasta to al dente and add to sauce and toss. Add pasta water if more sauce is needed.

Tuna Melts for lunch or light dinner



2 (6oz.) cans albacore tuna, drain

1/4 cup finely diced red onion

1/4 cup extra virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon minced basil

1/2 tsp. crushed red pepper

salt and pepper , to taste

2 tablespoons dill relish

4 ciabatta rolls, split

Dijon mustard and mayonnaise, for spreading

8 slices Swiss cheese

2 tablespoons butter

In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper, to taste.

Heat panini press. Spread cut sides of rolls with mustard and mayonnaise and top each roll half with a slice of cheese. Spread the tuna salad on the bottoms . Close the sandwiches and spread the outsides of the rolls with butter.

Add sandwiches to press and cook until the cheese is melted and golden.

Salmon with Rouille Sauce is a wonderful light dinner.




1 red bell pepper, seeded, chopped

1 red hot chile pepper, seeded, chopped

4 garlic cloves, minced

salt, to taste

3 egg yolks

2 tsp. white wine vinegar

1 scant tsp. Dijon mustard

1 1/2 cups olive oil

juice from 1/2 of a lemon

pepper, to taste


Salmon filets

salt and pepper

In a bowl of a food processor fitted with a metal blade, add the red bell pepper, red chile and garlic. Process until smooth. Add the vinegar, mustard and egg yolks; pulse until smooth. With motor running, slowly pour in oil . Add the lemon juice and pepper. Adjust salt and pepper if needed. There will be extra sauce, which is excellent on salads, soup and vegetables as well as seafood. Store sealed in refrigerator.

Bake the seasoned salmon in a 350 degree oven until done.

Pour some sauce over each filet.

Baked Fish with the texture of fried, yum!

Baked Fish

4 (5-6 oz.) firm white fish fillets

1 egg, beaten

1 cup crushed corn flake cereal

salt and pepper; to taste

2 tablespoon parsley, chopped


Preheat oven to 400 degrees. Lined a baking sheet with foil and very lightly spray with cooking spray. Combine all dry ingredients. Pat dry the fish fillets. Dip into beaten egg and then dredge in crushed seasoned corn flakes. Place on prepared baking sheet and bake about 10-12 minutes until golden and fish is cooked. Should be crispy as if it were fried.

Baked Salmon with Hazelnut Butter Sauce makes a light elegant dinner.



2 (4oz. ) salmon fillets

1/4 cup hazelnuts, toasted, skinned and finely chopped

olive oil

2 tablespoons butter

white wine

Preheat oven to 425 degrees. In a ovenproof skillet add the butter and a good drizzle of olive oil. Melt the butter on the stove top. Remove from heat. Place salmon fillets on top of the melted butter and turn over in butter so that both sides are coated. Season with salt and pepper. Place in oven and bake for 4 minutes. Remove from oven and add a splash of whit wine and top the salmon fillets with the chopped hazelnuts. Bake another 4 minutes or until salmon is cooked. Remove from oven and spoon sauce from pan over fillets when served.