Pan-Seared Salmon w/ Mixed Greens Pesto & Lentil Black Rice Salad

Today is the first Friday of the Lenten season, and in honor of that, Leslie and I are sharing fish and seafood recipes for today's edition of She Made, Ella Hace. So, here's the thing—I wasn't raised Catholic (and I'm not Catholic now), so I've never done the whole abstaining from meat on Fridays during Lent thing. And while my husband was raised Catholic, he's not a practicing Catholic now.

Crawfish Calas w/ Green Garlic Mayonnaise | Interview with the Vampire

Welcome to another edition of the All Vampire Book and a Movie Challenge! Our pick for June was Interview with the Vampire the book by Anne Rice and movie adaption, its screenplay also written by Anne Rice. Before this month, I only remember watching the movie in its entirety once, probably 20-ish years ago, around when it was released. Over the years I've caught bits and pieces on tv every once in a while, but I knew it would be like seeing it for the first time when I sat down to watch it again. This was my first time reading the book (or any of Anne Rice's books, actually).

The Book (1976):

Divided into 4 parts, this story begins in modern day. Louis, a 200-year old vampire is about to tell his story to a reporter (referred to as "the boy" throughout the book). His vampire life began in 1791 in his hometown of New Orleans. A plantation owner who cares for his mother, sister, and younger brother, he becomes distraught after the death of that brother who he "believed to be a living saint". Feeling guilty over his death, he's lost the will to thrive, and his choices began to show that. He "lived like a man who wanted to die but had no courage to do it himself", passing out in cabarets, walking dark streets and alleys alone and wishing to be murdered until one night he was attacked by a vampire named Lestat.

Mahi Mahi Burgers Glazed with IPA-Hoisin Barbecue Sauce | #BeerMonth

Although I don't limit cooking with beer to once a year, I always look forward to April when Sophia from NY Foodgasm holds her annual #BeerMonth event! There are so many varieties and producers of beer, from big box to the small artisan, that I love seeing which one everybody cooking along will choose to use and what flavors they will be paired with.

I chose a hoppy Lagunitas IPA to cook with today. For anytime drinking, I normally gravitate towards stouts, porters, or dark ales, but when I'm in the mood, I can drink the heck out of something really hoppy and "bitter". This particular IPA, made with 43 different hops and 65 various malts, is a bit carmely and very easy to drink. It cuts fatty or heavy components of a meal easily, making it a nice accompaniment to a meal.

Apricot Riesling Mustard

I have a wee addiction to condiments. My collection of homemade, gifted, and storebought jars and bottles always get to a point where they've taken over both the pantry and refrigerator shelves. I know something's got to give when I can't find a space to put any actual food (aka, food that isn't a condiment), yet there doesn't seem to be anything to eat beyond a mustard and jam sandwich. But it would be a sensational Spicy Mango Mustard and Vanilla Moscato Peach Jam sandwich!

Now is one of those times. This amazing batch of homemade mustard was the tipping point—the absolute last jar I could squeeze into the fridge. But it was worth it. Yellow mustard seeds plump overnight in a sweet Riesling wine before they get a blitz in the food processor. The crazy heat of the mustard is mellowed by the addition of some good apricot jam.

Slow-Cooker Cranberry Turkey Breast with Gravy

I'm sneaking in one more recipe for you to consider adding to your Thanksgiving table this year. I know it's T-minus 24 hours or so, but this dish is totally worth it. Now, I've mentioned before that I always make at least one extra turkey breast alongside our turkey—I hate not having Thanksgiving leftovers. This is probably the recipe I will use from now until the end of time for at least of those extra turkey breasts. It's that good.

Okay, so let's talk crispy skin. It's one of the best parts of the turkey, right? But it gets eaten right away. I mean, it has a short window. You rip it off gingerly to avoid burning your fingertips, and you savor the crispy, flavorful crackle. Crispy skin does not make it to the leftover containers for that reason, and because it would no longer be crispy when reheated. So, roast your turkey in the oven (might I suggest this Crispy Skin Roast Turkey with Citrus Herb Brine), and cook this one out of the way in your crockpot.

This extra breast won't yield you any extra crisp skin, it will however give you extra ridiculously juicy and flavor-packed meat AND about two and half cups of gravy. Extra gravy is never a bad thing. Like, ever.

Salmon in Pipián Verde

Earthy and rustic with a seductive heat that lies beneath its pale jade hue...that's how I'd describe Pipián Sauce. Well, Pipián Verde, at least. Pipián is another name for pepitas, or pumpkin seeds, which are the base and body behind this sauce. You can also switch out the green chiles and tomatillos with red chiles to make a red version.

While pepitas are the ingredient typically used in pipián sauces, I've also seen versions made with sesame seeds, peanuts, almonds, or even cashews. Served with anything from fish to chicken, pork to vegetables, or smothering enchiladas, they are another National treasure of Mexico - just like mole (in my opinion). Well actually, pipián verde is also known by the name mole verde. But I think that the main difference is that, while I adore the simplicity of a pipián, the complexity of a mole takes your tastebuds up to a whole 'nother level! Mole builds flavors from the addition of even more spices, nuts, dried fruits, and other flavor additions (like this Mole Verde Queretano).

Chilled Shrimp w/ Romesco Sauce

I know this is kind of weird, but chilled shrimp reminds me of Christmas. I've told the story before, but in case you haven't heard it, I'll fill you in. Ever since I can remember, my extended family has always come together at my grandparent's house during the holidays. Now, inevitably life happens, and there are years when you just can't make it. But the thing is, you always know what you're missing. Our routine...or maybe tradition is a better word...has never strayed too far year to year.

Does everybody love their grandparent's house? I mean, the people themselves, of course - but the house itself? Because I do. I've always dreamed of having a house just like theirs. Only updated and in a different location. It's a split-level ranch and though it may not look like it from the outside, has tons of space. So, although the family has grown exponentially, we all still fit nicely.

But anyway, the dining room has one wall that is filled by sliding glass doors that lead out to the back yard. Since they live in Michigan, there's not much call for opening them on Christmas Eve (you know, it's freezing and snowy outside), so the vertical blinds are closed and a table is butted up against the space, turning it into a wall. This table holds platters piled high with sliced ham, baskets of hawaiian rolls, trays of veggies with bowls of dip set in the center. Scalloped potatoes, dips both hot and cold, piping-hot bacon-wrapped water chestnuts, and the pièce de résistance - a giant dish filled to the gills with delicate pink shrimp and a bowl of cocktail sauce.

Currywurst Mit Pommes

The first time I tried Currywurst was just over six years ago on the streets of Germany in my teensy-tinsy kitchen.  I was in the throws of a lounge-chair-vacation (tell me lounge chair doesn't sound better than lawn chair), issue 101 of Saveur in my hands.  If I remember right, it was just a small article, probably only a one-pager.  But that small article was my introduction to the most popular German fast food, Currywurst.

The thought of sausage sitting in a pool of curried tomato sauce, alongside french fries, would haunt me for days.  Until I finally made it.  It continues to haunt me.  I will get random cravings for Currywurst a few times a year.  And no, they don't just go away.  I have to actually make a batch.

I've tweaked that original recipe here and there over the years to find one that is perfect (in my mind).  But the thing is, I've never tried any Currywurst but my own.   But I know in my heart of (German) hearts that it's the real deal.

Kale & Pepita Pesto

I had every intention of sharing a pie with you today.  I have several 1-pound baggies full of small, local strawberries that I froze at the beginning of summer.  And I was in the mood for pie.  But that all went downhill when I decided to stop at our community garden a few days ago.  I was heading home after running an errand under the steamy midday sun, and I decided to take a detour.

I've said it before and I'll say it again, as I get older, the years fly by faster and faster.  You mean, summer is already well on its way to being over?  When did that happen?  Stopping at the community garden has not even crossed my mind this year.  So, detour...