Did you ever think maybe you’re not too big? Maybe this town’s just too small. -Big Fish

If I could name my dream job, it would be to travel the globe and taste all that the local cultures have offer. When traveling, it is best eat what the locals eat. I have to admit that my taste buds are not as brave as those of famous chef and world traveler Anthony Bourdain, however you won't catch me in any chain restaurant during my adventures. My advice is to try the local produce, the freshest fish, and ask around to those that live where you are traveling where they like to eat. You may not like everything that you try, but I promise you that you won't be disappointed! You don't have to travel the globe to find unique places to drink and dine. Just get in your car and go...somewhere. It's a big world out there. I dare you. In fact, call me...I will go with you..

A TASTE OF THE NORTHWEST

Whole-Wheat Spaghetti with Lemon, Basil, and Salmon

courtsey: Giada de Laurentiis

Ingredients
1/2 pound whole-wheat spaghetti pasta
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
4 (4-ounce) pieces salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves

Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

A TASTE OF THE SOUTHWEST

Southwestern Pasta Salad

courtesy: Mr. Friendly's

·1 pound orecchiette,

·cooked al dente,

·2 yellow peppers,

·grilled and julienned,

·1 red onion, finely sliced,

·6 tomatillos, quartered,

·2 cups sautéed corn kernels,

·1 cup frozen baby lima beans, thawed,

·¼ cup white wine vinegar,

·1 canned Chipotle pepper,

·½ cup olive oil,

·Salt and freshly ground pepper,

·¼ cup cilantro, freshly chopped,

·2 cups back fin crabmeat

Place cooked pasta in a large bowl; add peppers, onions, tomatillo, corn, lima beans, and crabmeat. Place vinegar and Chipotle peppers in a blender and blend until smooth. Slowly add olive oil until emulsified and season with salt and pepper to taste. Toss the salad with the dressing and add cilantro.

A TASTE OF THE NORTHEAST

Orecchiette with Broccoli Rabe, Clams and Sweet Italian Sausage

Courtesy: Tyler Florence

Ingredients
Extra-virgin olive oil
1 1/2 pounds loose sweet Italian sausage, shaped into mini-meatballs
4 to 5 cloves garlic, finely chopped
1 teaspoon dried red chili flakes, or to taste
Leaves from 4 sprigs fresh thyme
30 littleneck clams, cleaned and scrubbed
2 cups dry white wine
1 pound orecchiette
Kosher salt
2 small bunches broccoli rabe, stems removed
Freshly ground black pepper
3 tablespoons unsalted butter, cold and cut into cubes
1/2 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley, for garnish

Directions
1. Set a large pot of salted water over high heat and bring to a boil.
2. Take another large saucepan (big enough to hold clams) and set over medium heat. Add a 2-count of olive oil and loose pork sausage. Cook over medium heat to render fat and get color on the sausage. Once the sausage is browned on all sides, remove and place onto a paper towel-lined plate. To the same pan, add the chopped garlic, red chili flakes and thyme leaves and cook until just fragrant, about 30 seconds to 1 minute. Turn up the heat, dump in the cleaned and scrubbed clams and white wine. Cover with a lid and steam for about 10 minutes until the clams open.
3. While clams are steaming, cook the pasta. Add orecchiette to boiling water and cook. With about 3 minutes left, add the broccoli rabe to the same pot and cook until tender. Drain pasta and broccoli and place into the saucepan with the browned sausage. Drizzle with extra-virgin olive oil, season with salt and pepper, to taste, and stir to combine. Place into a large serving bowl.
4. Now return to the clams. Remove the lid and add the cubes of cold butter and a drizzle of extra-virgin olive oil as you stir. Once the sauce thickens slightly give it a final seasoning with pepper and a little salt (go easy on the salt) then take the whole pan and pour on top of the orecchiette and broccoli rabe. Shower with fresh Parmesan and parsley.

A TASTE OF THE SOUTHEAST

MAC AND CHEESE

4 cups cooked elbow macaroni

2 cups grated Cheddar

3 eggs, beaten

1 sm. can sweetened cond. milk

1 sm. can evaporate milk

Pre-heat oven to 350. Grease a 9X13 pan. Mix the above ingredients together and pour into dish. Salt and pepper. Top with extra cheese. Bake 40 min.