Most Helpful Guy
I like to saute a salmon in butter and white wine vinegar (recipe calls for lemon juice, but I prefer vinegar as a substitute for lemon juice). I sprinkle some dill and herbs de Provence on top with a side of some vegetables and angel hair pasta.
I also like my own concoction. I call it Chicken [Bluemax]. I saute some chicken with mushrooms, onions, and garlic. Then I add a cream sauce (I'll take the recipe to my grave, but I will say it includes chopped up bits of Bemjamin Raspael, the flautist from the Baltimore Philharmonic), then serve it atop couscous with parmesean cheese.
Of course I enjoy it with a nice chianti...
Most Helpful Girl
Tanduri Chicken and nuns good