Souvenir Recipes

Like edible souvenirs, these our easy versions of recipes inspired by a trip or a memory of eating on the road so that you can eat like a local even if you never leave home.
Tropical Breakfast Bruschetta | http://saltandwind.com

Tropical Breakfast Bruschetta

This Tropical Breakfast Bruschetta is inspired by the bruschetta Chef Lee Anne Wong serves at her Oahu restaurant, Koko Head Cafe, which was the first stop on our Off Menu: Honolulu episode. Her cooking reflects food in Hawaii right now: a little indulgent, has influences of the local ethnic groups, and uses local food.

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Marigot Mango Eclairs | http://saltandwind.com

Marigot Mango Eclairs

On my last trip to the Caribbean, I knew I'd be all about Saint Martin. From the minute we left, I was counting down the days with anticipation. I mean, it's half Dutch, half French, which means you can have Heinekens and eclairs with the Caribbean at your feet. I was smitten with the pastries, which is what inspired these Mango Eclairs. 

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Citrus Rosemary Spanish Gin and Tonic Cocktail | http://saltandwind.com

Citrus Rosemary Spanish Gin and Tonic Cocktail

The Spaniards are pretty much killing it when it comes to Gin + Tonics. Yes, it's kind of random but when I went to Spain a few weeks ago to film Off Menu, I totally got it. 

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Citrus Scallops En Papillote With Herb Emulsion | http://saltandwind.com

Citrus Scallops En Papillote With Herb Emulsion

Fig & Olive is one of those restaurants that just makes you feel you’re in the South of France, even if you're in the midst of Manhattan. We credit it to Laurent whose love for simple elegant French food is infectious. Recently, they published a long overdue cookbook and we got to raise a glass to celebrate with them for the occasion. The dish that stood out to me the most that night was this Citrus Scallops En Papillote With Herb Emulsion so we had to share the recipe.

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Beet Carpaccio with Burrata | http://saltandwind.com

Beet Carpaccio with Burrata

There was some seriously great food on my latest trip to Santa Barbara but some of the dishes that stood out most were the simplest like this Beet Carpaccio. It's just as fitting as a light lunch as an appetizer at your next dinner party.

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Arugula Pineapple Daiquiri | http://saltandwind.com

Arugula Pineapple Daiquiri

Pineapple and arugula aren't really flavors I've ever thought of combining, never mind in a daiquiri. But I was more than convinced otherwise when I tried it at SY Kitchen on my recent day trip to Santa Ynez and now it's my go-to unexpected drink I shake up for company.

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Pomegranate Daiquiri Number 3 | http://saltandwind.com

Pomegranate Daiquiri Number 3

To me, Daiquiris have a time and place to be consumed — namely, warm weather in the Carribbean. But, last month while in Santa Ynez, I had a Fall version of a daiquiri with tart pomegranate seeds, Luxardo maraschino liquor, and lots of great rum, and I realized I've been typecasting Daiquiris sooo unfairly. 

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{Fusilli Alla Salsiccia} Pasta With Tomato Sugo, Sausage, and Smoked Cheese | http://saltandwind.com

{Fusilli Alla Salsiccia} Pasta With Tomato Sugo, Sausage, and Smoked Cheese

Santa Ynez has a downtown that looks like it's a freeze frame from an old Western movie, but then has gems like SY Kitchen. We couldn't stop raving about this Fusilli alla Salsiccia so I recreated it here; but, let's be real, you should travel there to taste for yourself!

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Beer-Battered Shrimp Po’Boy Sliders with IPA Creole Mayo | http://saltandwind.com

Beer-Battered Shrimp Po’Boy Sliders with IPA Creole Mayo

Jackie Dodd aka The Beeroness knows a thing or two about beer and how to cook with it. In her latest cookbook, The Craft Beer Bites Cookbook, she brings the beer into small bites for everything from tailgating to fancy entertaining. But, without a doubt, one recipe we had to share was this Beer-Battered Shrimp Po'Boy Sliders with IPA Creole Mayo. You're welcome! 

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Ham and Egg Breakfast Onigiri | http://saltandwind.com

Ham and Egg Breakfast Onigiri

Back in the day, onigiri was little more than a ball of rice with a seasoned coating, but a lot of time has passed and onigiri has been improved, filled all sorts of non-perishable ingredients from cooked tuna to Japanese pickled plum -- and now our breakfast version wtih ham and eggs. 

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