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Vietnamese Shrimp Salad

September 6th, 2018 10:41:00 am

This Vietnamese Shrimp Salad is a favorite. We've converted ingredients to be super healthy. You will love that it is light but very fulfilling for dinner.

Fresh Vietnamese Shrimp Salad

See the ingredients listed below. To prepare this salad, first peel and cook your shrimp! Heat avocado or coconut oil (because these have heat tolerance) in your Titanium Frying Pan or Sauce Pan to medium heat.  See our Frying Pans here. Season the shrimp to your liking and saute until cooked through. It just takes a few minutes each side and you can see it is ready when it turns a bright orange color and the transparency turns to white. Add your garlic to the pan during the last 40 seconds while cooking so that is it lightly sauted. At this point it smells so good you can hardly wait, but don't eat the shrimp yet! Set the shrimp aside on a plate.

Saute shrimp in titanium frying pan

Next, prepare your noodles. You can use any of their varieties but I am using the spinach one pictured here. They all taste pretty much the same (really no taste, they pick up the flavors you add, in this case the dressing). You rinse these to get that strange smell off of them. Then you do a quick dip boil. Drain. Set it aside to cool for the salad. I am boiling the noodles in a Titanium Universal Pot sometimes also called a sauce pan. You can see our Universal Pots here.

shirataki pastaShiratake noodles in Titanium pot

Prepare your cashews. Mine are whole organic, unsalted, so I use the mortar and pestle to grind them up a bit. Chop your baby bok choy, cilantro and mint... And rinse and drain the mung beans.

Mung Beans

Next make the ingredible dressing that really sets this salad apart. You will drizzle this over the top of the entire salad once it is assembled.

vietnamese salad dressing

Arrange the romaine, sprouts, carrots, cucumbers, bok choy, noodles, mint and cilantro in each bowl. Top with a healthy serving of shrimp. Next, sprinkle the cashews on top and squeeze fresh lime over each salad. And finally, pour some of your delicious homemade dressing over the top.


Following is a list of the ingredients to gather:


For the Shrimp:

  • 1 tablespoon of avocado or coconut oil (not Olive Oil as you shouldn't heat that)
  • 1 pound of Shrimp, peeled and deveined
  • Sea salt and Fresh ground pepper
  • 2 cloves fresh garlic, minced
  • Other "seafood seasoning" that you may like...


For the Salad:

  • 2 cups torn Romaine Lettuce
  • Large handful mung bean sprouts, rinsed
  • 4 carrots, cut into matchsticks
  • 1 English Cucumber, cut into matchsticks
  • Baby Bok Choy, sliced into ribbons
  • 2 Packages Shirataki noodles, rinsed for 30 seconds, then boiled for 2 minutes, drained
  • 1 cup mint leaves, torn into bites
  • 1/2 cup roughly chopped cilantro
  • Lime slices, to serve
  • 1/3 cup roughly chopped cashews


For the Dressing:

  • Juice of 2 limes
  • 2 teaspoons fish sauce (Red Boat)
  • 1 tablespoon Coconut Aminos
  • 1 clove garlic, minced
  • 1 tablespoon honey (or coconut nectar)
  • 2 teaspoons red pepper flakes
  • 2 tablespoons organic sesame oil

You could toss everything together, but I like to assemble in it groups around the exterior of the bowl. It makes a lovely presentation this way. Served this with a cool crisp light wine like possibly a pinot gris with citrus tones. 

We hope you will enjoy this hearty yet light Vietnamese Shrimp Salad. Save some dressing to drizzle over noodles for a light snack the next day.


Sea Bass With Capers

July 2nd, 2018 03:39:00 pm

Chilean Sea Bass with Capers, Lemon and Dill Sauce is a favorite. You can make this all in one pan. Fry it to a golden brown on the stovetop (flash fry) and then transfer that same pan into the oven to finish. This dish will take approximately 30 minutes to prep and serve. You will be pouring the wine sauce over the top of the fish in no time. Start by making that dreamy sauce.

Sea Bass with Capers













  • 3/4 cup white wine
  • 2 cloves garlic, finely chopped
  • 1 medium shallot, finely chopped
  • 3 T fresh lemon juice and zest of one lemon
  • 3 T unsalted butter
  • 2 T fresh dill, chopped, divided
  • 2 T capers, drained
  • 2 T avocado oil (or grape seed)
  • 2 lbs Chilean Sea Bass Filets (about 1 1/2" thick, skin removed) Note that my filets were thinner, so I had less cook time. Sea Bass will overcook fast so make sure you adjust based on your filet thickness.
  • Salt and Pepper


Chop the garlic, shallots and dill, and zest the lemon.

Put the wine, garlic, shallot, lemon juice and lemon zest inot a small universal pot and bring to a boil. I am using one of our Titanium Universal Pots you can see here. Our sauce pans will work equally well. Continue cooking the sauce until liquid is reduced to about 1/3/ cup. Lower the heat to low and whisk in 1 Tablespoon of butter at a time. Remove from heat and stir in 1 Tablespoon dill and the drained capers. Season a bit with Salt and Pepper and set this sauce aside.

saucecaper sauce

Next pre-heat the oven to 450 degrees. Then pre-heat a Titanium Frying Pan on the stovetop. Add the oil to the pan and heat it until it starts to shimmer. Dry the Sea Bass thoroughly (to lessen spattering). Season lightly with Salt and Pepper. Once the oil is HOT, sear the filets for about 3 minutes each side getting them nice and brown. Turn them only once. Again, my fillets were thin, so I seared just over a minute each side. You are looking for this crispy golden crust (but the middle is not yet cooked). 

Sear Sea Bass

Now pop this Titanium Frying Pan with fish filets straight into the oven that is pre-heated to 450 degrees. Our handles are oven safe so no need to worry. Just make sure you use a hot pad when you pull it out! Roast in the oven for about 5 minutes until cooked through. I left it in the oven about 3 minutes for the thinner filets.  Plate this beautiful fish and pour that incredible sauce you made over the top. Sprinkle with the remaining fresh dill and add your side vegetable. This is indeed a delicious medley of flavors that you are sure to enjoy.

Sea Bass with Capers is a good pick for something special and outside of your normal menu! Enjoy.


Best Crab Legs Recipe

May 3rd, 2018 04:15:00 pm

Are some delicious, flavorful crab legs on the Mother's Day Menu? Indulge yourself. Follow these simple steps and add a knock-out side or two and you are treating Mom to the best. 

best crab legs recipe


  • 2 lbs King Crab Legs
  • 1/2 cup butter
  • 1/2 head garlic (I used about 5 cloves, hand minced)
  • 1/2 lemon (juiced)
  • 1/2 lime (juiced)
  • 1/8 cup EVOO (extra virgin olive oil)
  • Sea Salt
  • Parsley


Melt the butter in your Titanium Universal Pot (see it here) along with the lemon and lime juice and fresh garlic and oil and parsley. Let these ingredients meld together on low heat, while you preheat the oven to 375 degrees. Lay the crab legs out onto the Titanium Baking Sheet Pan (see it here), and baste them on all sides with the butter mixture. Believe it or not, this mixture will really permeate the crusty shells/legs as they bake. It flavors the meat so that we found we didn't need to dip it  into butter when eating. But if you want to, save some of the butter mixture into individual ramkins for table-side dipping. These crab legs will bake with this sauce and become very moist and flavorful.  

Put the baking sheet into the 375 oven and bake for 25 minutes. Pull them out and serve with your favorite side dish and a salad. We used the standard crab leg tools such as something to grasp it and crack the shell, and the handy zipper tool to slip them open. It was fun to watch everyone get involved in the treasure hunt for delicious crab meat. The meat again, you will find is moist and delicious when prepared like this.  

Enjoy our Best Crab Legs Recipe for Mother's Day, or any day you want a special treat for dinner that is very easy to prepare.


Leek Side Dish

April 18th, 2018 01:30:00 pm

I recently had the pleasure of enjoying some southern cooking. Low country ingredients like leeks were on the menu in various forms. I thought about the fact that I don’t use leeks… and yet they are so delightful. So I decided as soon as I returned to the desert, I’d get busy incorporating them into my menus. I picked up some gorgeous organic leeks at Sprouts and on the first night, I sliced them super thin and flash fried them, and used them as a topping with mushrooms for burgers. Amazing flavor. Second night I decided to vapor cook them.  You really can’t go wrong here! This Leek Side Dish pairs with just about anything...

Leek Side Dish

First a note about cleaning them. That is really the most complicated part and if you know what your doing, not a problem. Trim off both ends… leaving some of the darker green which is great for consumption. Now put it in a colander and use running water to get in between the “stalks” where the sand is. Now that it is rinsed properly (because you first cut it and loosened it), you can trim it to whatever your use will require.


Here I’ve sliced it lengthwise for a side dish which I served next to spicy Indian meats. It will really go well with anything though. Don’t forget they are also very good for you. Bonus!! Leeks (an allium vegetable) have much to offer in the way of good health and, like garlic, it's thought that much of their therapeutic effect comes from its sulfur-containing compounds, such as allicin. Allicin is not only anti-bacterial, anti-viral and anti-fungal, but research has revealed that as allicin digests in your body, it produces sulfenic acid, a compound that neutralize dangerous free radicals faster than any other known compound. Leeks also contain kaempferol, a natural flavonol that's also found in broccoli, kale, and cabbage. Kaempferol is impressive in its potential to boost health. Research has linked it not only to a lower risk of cancer but also a lower risk of numerous chronic diseases.


Today I took my 11” Frying Pan (see it here).  I heated some avocado oil (because you can heat it without created a trans fat like you would if you used Olive oil). I seasoned the oil with sea salt, fresh ground pepper and a few others…

vapor cooking

Once the oil was very hot (enough to sizzle), I added the leaks cut side down. I then added the lid and reduced the heat. This will start vapor cooking the heavier top part, while lightly browning the cut side. After several minutes I could see it begin to get a rich green color. I quickly removed the lid and turned them, and replaced the lid for more gentle vapor cooking. While this would take 35 – 40 minutes baking or roasting in the oven, using the lid and baking this via vapor cooking, reduces that time down to about 15 minutes.

We had a bit of leftover and I chopped it and put it into a small bowl, to be added to the scrambled eggs the next morning. I hope you enjoy this leek side dish and if you’re not already using them, that you consider incorporating them into your menus. They literally go with anything and smell so incredible while cooking.


Lemon Halibut with Shallots

March 30th, 2018 12:44:00 pm

This fish option is anything but boring. Lemon Halibut assures there won't likely be any leftovers as you start to savor the creamy lemon butter and crispy shallots, you won't stop until it's gone. Make sure you use fresh lemons and fresh garlic, both will make a big difference in the end result, pictured here. Start by gathering your ingredients. There are basically three steps. Start by marinating the fish, while you are making the lemon butter topping. Then fry the shallots and fish.

halibut with lemon-butter and crispy shallots 

Marinade Ingredients: (Marinate for 20 minutes while you prepare the shallots and butter topping)

  • 1/4 cup olive oil
  • 2 Tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large cloves garlic, smashed
  • 4 halibut fillets (4-5 ounces per person)

halibut marinating

Lemon Butter Ingredients:

  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Zest of 1 large lemon
  • 1/2 stick unsalted butter, at room temp


Whisk these together in a small bowl. It should be like a thick sauce when it is properly blended. The lemon zest in this sauce adds the very fragrant and beneficial oils from the peel of the lemon. Set it aside.

lemon zestLemon Butter Sauce

Remaining Ingredients:

  • 1/2 cup grapeseed or avocado oil (these choices allow you to heat the oil without creating a transfat or destroying the nutritional value)
  • 2 large shallots, cut into rounds, separted into rings
  • Lemon wedges for garnish


Using a titanium frying pan, heat the oil in preparation for frying the shallots until crispy. I am using the 8" frying pan SEE PAN HERE.  Once they are crispy, set them on paper towels to drain.

Shallots and Garlicshallots frying

Crispy Shallots


Since I am cooking only two portions, I am going to use the same skillet I used for the onions, which is the 8" (20cm) Titanium Frying Pan. Get your skillet hot on medium-high heat.  Sear the halibut for about 3 minutes (depending on thickness), on each side. Turn it over and sear it until still slightly pink in the center. Transfer it to plates. Top with a generous dollop of lemon butter and pile the shallots alongside or on top of the fish. Garnish with the lemon wedges and serve.


searing halibut in titanium frying panhalibut lemon butter shallots

The simplicity of this Lemon Halibut recipe makes it a great choice for weeknight dinners. Enjoy it with fresh vegetables and savor the flavors!



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