For all of my Mother’s Day recipes and tips, click the links below:
Salmon Three Ways
Grilled Salmon Salad Niciose
Salmon Cakes Eggs Benedict
Salmon Ceviche
Bellini Bar
Mother’s Day “Love Chain” Card and Setting the Table

“Like Us” on Facebook or “Follow Us” on Twitter for more recipes, tips and tricks.

Mothers deserve only the best, so for these dishes, I’ve used New Zealand King Salmon, which is some of the highest quality salmon available on the market.  I like working with New Zealand King Salmon because it has a high oil content, which adds to the savoriness of the fish and offers a higher level of Omega 3 fatty acids.

Three tips to selecting the perfect piece of Salmon:

1. Buy only what you intend to cook with-in 24 hours!  Have an idea of how much salmon you intend to cook immediately.  Refrigerate you salmon ASAP, this meat is fairly delicate and will spoil outside if neglected for an extended period of time.
2. Farm raised vs wild caught salmon
   • Wild caught salmon tends to be a bit leaner and has an overall richer, gamier flavor
   • Farm raised tends to have more oil and an overall more tender texture with a creamy flavor
3. Most importantly..  Ask to smell your fish!  The filet should smell sweet with a bit of saltiness if it is fresh, if it is stinky – toss it! Visually inspect your fish, flesh should be firm and together.  Feathering of the flesh and slimy skin signals DANGER!
   • Color varies depending on the particular variety of salmon and is not as important of an indicator as quality and condition.

Brunch Menu
Grilled Salmon Salad Niciose
Very easy and pretty family style platter of grilled salmon, french green beans, boied eggs, potatoes, tomato wedges and arugula (anchovies are optional) tossed with a delicious Dijon vinaigrette.  This dish is designed to impress the most discriminating guest with very little effort.

Salmon Cake Eggs Benedict
Hold the bacon and skip the English muffin…  Mark reinvents this brunch favorite; eggs benedict with homemade salmon cakes topped with poached eggs and spicy hollandaise sauce.

Salmon Ceviche
Fresh ingredients are what make this simple, easy dish amazing. The hardest part of it is the slicing and dicing. With minimal effort and no cooking you’ll get rave reviews. Traditionally served with tortilla chips, Mark reinvents it as a main course served in avocado cups for a healthier twist on a classic appetizer.

For more of my Mother’s Day recipes and tips, click here!

“Like Us” on Facebook and “Follow Us” on Twitter for more recipes, tips and tricks!

Greet the guest of honor with a pretty Bellini, made with Peach puree and Prosecco. Creating a Bellini Bar with juice mixes, Prosecco and garnishes served in tall champagne flutes, where guests can mix and match to make their own bellini flavors is a special way to start the celebration.

Classic Peach Bellini

• 1 oz White peach puree*
• 3 oz Prosecco

White Peach Puree:

• 1 pound of frozen white peaches or 4 fresh white peaches
• 1/3 cup simple syrup
• 1/3 cup water
• Method: Place the fruit in a blender or food processor. Add the water. Add the simple syrup. Blend until the mixture is super smooth. Taste the purée. If you need to, add a touch more simple syrup until the purée is properly sweet.

New Fashionable Bellini

Using an assortment of Stirring’s fruit juices with Stellina di Notte Prosecco or sparkling apple cider/grape juice for kid friendly beverages, to concoct the NEW Fashionable Bellinis.

• Flavors to include:
  • Pomegranate
  • Blood Orange
  • Apple Crisp
  • Watermelon
  • Lemon Drop

For more of my Mother’s Day recipes and tips, click here!

“Like Us” on Facebook and “Follow Us” on Twitter for more recipes, tips and tricks!

Ingredients:

• ¼ cup olive oil
• Juice and zest of 4 lemons
• ¼ cup Dijon mustard
• 4 cloves garlic, minced
• Kosher salt
• Fresh ground black pepper
• 3 pounds fresh New Zealond King salmon filets, skin on
• 2 pounds small Yukon gold potatoes
• 1 pound haricots verts, stems removed
• 2 pounds ripe tomatoes, cut into wedges
• 8 hard-cooked eggs, peeled and cut in half
• 1 bunch watercress or arugula
• 1/4 pound large green olives, pitted
• 1 can anchovies (optional)

• Vinaigrette:
  • ¼ cup champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup good olive oil

Method:

1. Preheat the over to 500 degrees
2. For the marinade, whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, 1 ½ tablespoons salt and ½ tablespoon pepper in a small bowl and set aside
3. Place the New Zealand King salmon on a sheet pan that has been covered in aluminum foil, and drizzle the marinade over the salmon.  Allow the salmon to sit for 15 minutes.
4. Meanwhile, place the potatoes and 2 tablespoons salt in a large pot of water.  Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife.  Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel.  Leave the potatoes to steam to 15 to 20 minutes, until tender but firm.  When the potatoes are cool enough to handle, slice them in thick slices and set aside.
5. Place the salmon in the oven and cook for 12 to 15 minutes or until it is almost cooked through.  Remove to a plate and allow it to rest for 15 minutes.  Remove the skin and break into large pieces.
6. Blanch the haricot verts in a large pot of boiling salted water for 1 ½ minutes ONLY.  Drain immediately and immerse in a bowl of ice water.  Drain again and set aside
7. For the vinaigrette, combine the vinegar, mustard, salt and pepper.  Slowly whisk in the olive oil to make an emulsion.  Set aside.
8. Arrange the salmon, potatoes, haricots verts, tomatoes, eggs, arugula, olives, and anchovies, if used, on a large flat platter.  Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side.

For more of my Mother’s Day recipes and tips, click here!

“Like Us” on Facebook and “Follow Us” on Twitter for more recipes, tips and tricks!

Ingredients:

• 1 pound broiled New Zealand King salmon
• 1 small red bell pepper, diced
• 1 small yellow bell pepper, diced
• 1 cup diced red onion
• 2 cloves of garlic, finely minced
• 1/2 bunch minced Italian parsley
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 1 tbsp dijon mustard
• 1 tsp cayenne pepper (2 if you like it extra spicy)
• 1 tsp Tobasco sauce
• 1/2 tsp Worcestershire sauce
• Lemon juice
• Salt and pepper

Eggs Benedict:

• 12 eggs (4 for Hollandaise sauce)
• 6 tbsp melted butter
• 1-2 tbsp lemon juice
• Hot sauce
• Salt and pepper

Method:

1. To make the salmon cakes, melt down the bell peppers, garlic, onion, parsley, cayenne pepper, Tobasco sauce and Worcestershire sauce with olive oil in a sautee pan over medium heat. Cook until the vegetables are soft, about 20 minutes. Allow to cool.
2. Meanwhile, in a large bowl combine cooked  salmon, eggs, bread crumbs and Dijon mustard. Once the vegetables are cool, combine with the salmon mixture. Refrigerate for 30 minutes, then form the salmon mixture into 2-ounce balls.
3. Heat olive oil in a saute pan over medium heat. Cook the salmon cakes in batches of three or four, flattening them in the pan with a spatula. To keep them warm, put them in a warm oven at 250 degrees.
4. To make the Hollandaise sauce, beat four eggs yolks with an electric mixer for 30 seconds and then slowly pour in warm melted butter until combined. Add lemon juice, a dash of hot sauce, and salt and pepper to taste. To keep the sauce warm, keep it submerged in a large bowl of warm water weighted down with a plate until it is time to serve.
5. To poach the eggs, crack one egg at a time into a small bowl. Bring water to a simmer in a medium-sized pot. Using the handle of a wooden spoon, stir the water until a “whirlpool” forms, then drop the egg into the water. Cook for 1 minute until egg is fully cooked but the yolk is runny.
6. To assemble, place two salmon cakes on a plate, place the poached egg on top of each cake, and cover with Hollandaise sauce. Garnish with chopped parsley and cayenne pepper or paprika. Serve with sliced tomatoes and melon salad.

For more of my Mother’s Day recipes and tips, click here!

“Like Us” on Facebook and “Follow Us” on Twitter for more recipes, tips and tricks!

Ingredients:

• 2 ½ tablespoons superfine white sugar
• ¼ teaspoon sea salt
• ½ teaspoon chili paste or sauce
• ¼ cup fresh lime juice
• ¼ cup fresh lemon juice
• ¼ teaspoon fresh ground pepper
• ¼ teaspoon cumin
• 1 clove garlic, minced
• ¼ cup minced red onion
• 1 ripe tomato, finely diced
• 2 tablespoons minced fresh cilantro
• 1 jalapeno pepper, finely diced
• 1 pound very fresh New Zealand King salmon filets (sushi grade preferred), thinly sliced
• 4 avocados, halved

Method:

1. In a large glass or plastic bowl, dissolve the sugar, salt, and chili paste in the lime juice.
2. Season with pepper and cumin.
3. Stir in the garlic, onion, tomato, jalapeno and cilantro.
4. Gently mix in the salmon and then cover.  Refrigerate for 4 hours.
5. To serve, drain the excess liquid from the salmon.
6. Allow to rest at room temperature for 15 minutes and serve in avocado halves.

For more of my Mother’s Day recipes and tips, click here!

“Like Us” on Facebook and “Follow Us” on Twitter for more recipes, tips and tricks!

Mother’s Day is a universally celebrated holiday and can certainly be considered one of the most sentimental. Play up the nostalgic nature of this day by creating a home made & fully customized “Love Chain” Card  made by the entire family with photos and memories of special moments from childhood all the way up to present day.  Mark’s design includes various shapes to choose from: flowers, hearts, boy figure, girl figure, note section and letters M-O-M.

• Simply print the downloadable template at here from your home or office computer, cut out the shapes and glue, tape or staple them together into a long chain.  Decorate using crayons, markers, colored pencils, etc.

Setting the table is as easy as 1-2-3..

1. A bright colored tablecloth in Mom’s favorite color sets the tone for brunch
2. Mom’s favorite flowers make a touching centerpiece or individual bud vase with a single flower on a breakfast tray
3. Personalize with table accessorize – my Table Chameleon napkin rings adapt to any table decor by inserting colored paper insert.

To purchase my Table Chameleon Napkin Ring, click here!

For more of my Mother’s Day recipes and tips, click here!

“Like Us” on Facebook and “Follow Us” on Twitter for more recipes, tips and tricks!

Polka Dot Eggs

Use glitter dots to add an extra shimmer to ordinary eggs!

Materials:

• White or dyed eggs
• Glue dots
• Sugar Coat Glitter

* Tip – Use an egg plate to hold the glitter for easy application.

Striped Eggs

Use rubber bands to create a funky striped effect!

Materials:

• Eggs
• Rubber bands or various widths
• Basic egg dye mix by PAAS or you can make your own
  • For my MYO Easter Egg Dye, click here!

* Tip – Repurpose the rubber bands used to on fresh vegetables like broccoli and carrots from your local grocery store.

No Dye Eggs

Make gorgeous striped eggs using Japanese Washi Tape

Materials:

• White or dyed eggs
• Japanese Washi tape in various colors

* Tip – Allow the tape to overlap at the top and bottom of the egg

Decoupage Eggs

Let your eggs do the talking with this fun play on decoupage eggs.

Materials:

• Decoupage glue
• Colored tissue paper
• Newspaper (NY Post)
• Text/quote decorative paper
• Flat artist brush

* Tip – You can cover your egg entirely with newspaper or cover with colored tissue paper and a few text phrases.  Examples are “LOL”, “TTYL” or “cul8tr”.

This is the article as it appeared in the Saturday, April 7, New York Post!

“Like Us” on Facebook or “Follow Us” on Twitter for more recipes, tips and tricks!

My Candy Coated Easter segment will be featured on The Better Show on Friday, April 6th!

Check your local listings for network and showtimes here!

For all of my Candy Coated Easter tips and recipes, click the links below!
Candy Coated Place Settings
Edible Easter Centerpieces
Candy Coated Easter Egg Cakes

“Like Us” on Facebook or “Follow Us” on Twitter for more entertaining and design tips!

Start your place setting off with my candy mosaic plates.  They are a lot of fun and very easy to make; plus, it’s a great opportunity go get creative with your design.

You’ll Need:

• Royal Icing
• Candies such as Reese’s Pieces,  Jelly beans, etc.
• Plates

Method:

• Spread the royal icing onto your plate with about 1/4 inch thickness.  This will act as the grout to hold the candies in place.
• Lay the candies onto the royal icing and press lightly to secure them.
• Let dry until royal icing is hard before using.

Tip:
Royal icing is the perfect adhesive because it is easily washed off and will not ruin your plates!

My Sweet Silverware is an easy way to sweeten up your eating utensils!

You’ll Need:

• Twizzlers Pull n Peel
• Silverware
• Royal Icing

Method:

• Dab the bottom of the silverware with a small amount of royal icing and apply a strand of the Pull n Peel.  Allow the icing to dry, holding the Pull n Peel in place.
• Wrap the handle of the silverware with the Pull n Peel strand, all the way to the top and then apply another dab of royal icing to hold the Pull n Peel in place

My Sugared Stemware is the perfect way to sweeten up every sip of your drink!
You’ll Need:

• Sour Punch Sip-n-Chew straws
• Royal icing
• Stemware/Glassware

Method:

• Cut the Sour Punch Sip-n-Chew straw to the length of the stem of your stemware.
• Cut the Sip-n-Chew vertically and wrap it around the stem of your stemware
• Apply small dots of royal icing to the bowl of stemware and glassware

Tip:
Add a Sour Punch Sip-n-Chew to your glasses and your guests can sip their beverage while enjoying a sweet and sour treat!

My Candied Napkin Ring is a great way to sweeten up the napkin in your place setting!

You’ll Need:

• Sugar Sheet Paper
• Royal Icing
• Candies such as jelly beans or Reese’s Pieces

Method:

• Cut the sugar sheets into long strips.  The strip should be long enough to fit around a folded napkin.
• Dab one end of the sugar sheet with royal icing and adhere it to the other end to form a circle.
• Decorate the circular sugar sheet with the candies, using the royal icing to adhere the candy to the sugar sheet.

My Candied Coasters will add a sweet touch to your place setting!

You’ll Need:

• Jolly Rancher candies
• Baking Pan
• Parchment Paper
• Cookie Cutters

Method:

• Preheat your oven to 275 degrees Fahrenheit
• Smash a variety of flavors of Jolly Rancher candies into small pieces and arrange the pieces in fun and colorful designs on parchment paper.
• Bake for 7-10 minutes or until completely melted
• Immediately upon removing from oven, firmly place cookie cutters into the melted candy and let cool for 5-10 minutes
• Peel parchment paper away form the melted candy and remove excess

My Chocolate Bunny Place Cards will add some fun, edible shimmer to your place setting!

You’ll Need:

• Chocolate Bunnies
• Edible Sugar Glitter
• Wilton Edible Sugar Sheet Paper
• Wilton Edible Markers
• Royal Icing

Method:

• Roll the chocolate bunnies around in edible sugar glitter until they are nicely coated
• Cut small shapes out of the sugar sheet paper and write your guests’ name on them using edible markers.
• Attach the sugar sheet card using a dab of royal icing.  You may need to secure the sugar sheet card in a few spots.  Allow time to dry.

For more of my  Candy Coated Easter tips and recipes, click here!

For more fun and entertaining tips, “Like Me” on Facebook and “Follow Me” on Twitter!