Scott Fitgatner

Hatchet Recipes: Indian-spiced salmon with coconut rice

I like to think outside the box when it comes to food, and this dish has Thai and Indian elements. One might not expect flavors from both sides of the Bay of Bengal to marry well, but seared salmon rubbed with garam masala is delicious when paired with jasmine rice cooked in coconut milk with […]

Hatchet Recipes: Crab-crowned cod and red quinoa

This recipe is based on a dish that I cook at Kinkead’s. The cod is seared and topped with a rich crab imperial made of crabmeat, béchamel, mayonnaise and sherry. For my recipe, the cod sits on a bed of red quinoa, marinated in citrus, agave and soy sauce. The quinoa is sweet, vibrant and, […]