Mike Tierney

I am a big fan of home made stock. The canned variety is too salty and metallic tasting. Though it takes some time, there’s not much to it, and the result is worth the time. Ingredients 5 pounds chicken/turkey bones 2 onions chopped 3 carrots roughly chopped 3 celery stalks roughly chopped 4 quarts water […]

I came up with this recipe a couple of weeks ago while entertaining a group of friends from Seattle. I had some leftover grilled tuna, and I paired it with fresh apple slices and a drop of sriracha – instant crowd pleaser. Ingredients 2 x 4oz tuna filets 2 apples Juice of one lime 2

A friend recently brought me a nice smoked salmon filet. I used it to make a quick and delicious hors d’oeuvre. Ingredients 1 lemon, juice 1 shallot, minced ½ pound smoked salmon 1 cup sour cream ½ cup yogurt (Greek style is nice) 1 handful basil leaves, chopped 24 toasted baguette rounds Soak shallot in

Here’s a green take on lasagna/enchiladas; with tomatillos and cilantro playing major roles. It’s a good dish to serve on those warm September nights. Ingredients 2 pounds tomatillos, husked, rinsed and quartered 12 ounces chicken broth 2 cups green onions, sliced 4 cloves garlic, peeled and chopped 2 cups cilantro, chopped 2 serrano chiles, sliced

With tomato season approaching, it’s time to bring out one of our favorite appetizers – a mini BLT, substituting fresh basil for the lettuce. Makes 24 Ingredients 12 roma tomatoes 2 cloves garlic, finely diced 1 shallot, finely diced 3 slices bacon, cut in 2 inch pieces 12 small to medium fresh basil leaves Olive