Gift wrapped.

Season salmon filets with salt and pepper and fresh thyme.

Place thinly sliced yukon gold potato slices in a slightly overlapping progression. Wrap salmon in potato overcoat, seal with some water on edges and fry in olive oil in very hot pan. Eight minutes per side. Be very careful when turning bundle over. Shred yellow and green squash with carrots to spaghetti length and width with cheese grater and tossing herb butter. Blanch a bundle of chives and toss into blender with olive oil, salt and pepper. To plate; layer a bird's nest of spaghetti veg in center of plate, crown with salmon and jazz up plate with blended chive oil. The end result is Disco Bob's Leisure Salmon.

All things Oscar.

It's Superbowl Sunday here in Hollywood. The Academy Awards are on tonite, and hosted by Ellen DeGeneres. The limos are rented and lined up. They're propping up Joan for yet another bit of hilarity, adjective and swank implied. My frenchonion soup simmers and the clambake sits prepped to boil. The wine is chilled and I'm ready to laugh. Here are great things oscar to make you smile:

Giant sized trophies named Oscar.

Oscar the Grouch, muppet and bon vivant.

Oscar De La Hoya, ggrrrrr.

Veal Oscar

Recipe courtesy of Tyler Florence

Show:
Food 911
Episode:
Romantic Dinner For Two: Staten Island NY
1 bunch asparagus spears, ends trimmed 1 pound king crab legs Water White wine Lemon slices 1/2 cup flour 1 teaspoon salt 1/2 teaspoon black pepper 6 veal cutlets, lightly pounded 2 tablespoons butter, divided 1 shallot, chopped 1 tablespoon fresh tarragon, chopped 1 tablespoon olive oil
Blanch asparagus tips in simmering water, drain and set aside. Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve.
In a shallow dish combine flour, salt and pepper; coat pieces of veal. In a saute pan over medium heat, melt 1 tablespoon of butter and fry cutlets 3 minutes each side until golden brown. Remove the veal to a warm platter. Using the same pan, melt remaining butter. Stir in shallots and tarragon. Add olive oil, asparagus and crab. Saute 2 minutes to warm.
To serve: place asparagus and crab on top of each cutlet. Drizzle each with Bearnaise Sauce, recipe follows. Serve hot.
VARIATION: May substitute chicken or turkey cutlets for veal.
BEARNAISE SAUCE Recipe courtesy of Tyler Florence
1/4 cup fresh tarragon, chopped 2 shallots, minced 1/4 cup champagne vinegar 1/4 cup dry white wine 3 egg yolks 1 stick butter, melted Salt and pepper to taste
In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.
Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside wrapped in a warm spot.
Serve with Veal Oscar. Yield: 1 cup