This fish stew goes very well with some crusty bread. The sauce can be made in advance and refrigerated or frozen. I made enough sauce for 4 servings, and froze half and made the stew for 2 servings. This is adapted from a recipe in SFGate which originally appeared in the Washington Post. Amounts shown Read More …
When we lived in Thailand, we very much liked the clam and mussel dishes. Thus I was interested when I saw a recipe for Red Curry Mussels in a recent cookbook, Kerry Altiero’s The Best Comfort Food on the Planet. We were able to find very nice Prince Edward Island mussels at Wegmann’s. I made Read More …
I had some leftover Charred Salsa Verde and thought it would go well with sautéed shrimp and spaghetti, and I was right. It was sufficiently good that I made a second batch of the salsa just to eat this way. Here is how I made two servings. This would make a good, quick midweek dinner. Read More …
Gravlax is salmon which is cured with herbs, predominantly dill, and which is not smoked. I have made gravlax over the years in a traditional way which involved using weights to help press liquids out of the salmon during the curing process. I saw an article in the March 2013 issue Food & Wine Read More …
This is an adaptation of a recipe which appeared in Coastal Living magazine. I cut all of the quantities in half (except for the scallops) with a target of making two servings, although we had a little extra. The original recipe called for leeks, but I forgot to buy them so I substituted the Read More …
This very tasty and easy Chinese-American stir-fry was inspired by the Singaporean dish black pepper crab. I served it last night with rice, a Smashed Cucumber and Scallion Salad , and an Albarino (a white wine from Galicia in NW Spain). Carol thought the wine went exceptionally well with the shrimp. This recipe makes 2 Read More …
After making a batch of Tasso a few days ago, I was looking for a dish to use it in and hit on jambalaya, the Cajun dish of meat, vegetables, and rice. In the true spirit of jambalaya, I used what I had on hand, which were bags of frozen chicken wings and shrimp in Read More …
Carol and I were recently in Galicia walking the Camino de Santiago. In Galicia, empanadas were commonly available at both restaurants and bakeries, and tuna is by far the most common filling. (If the filling is not specifically identified, you can be confident that it is tuna.) This version is a large empanada to be Read More …
Last week, I was vacationing in Puerto Rico, and I started thinking about eating a fish escabeche, cooked fish marinated in olive oil and vinegar. It is a dish of Spanish origin which is found in many Latin American cookbooks, but unfortunately was not on the menu of any of the restaurants I ate Read More …
This is similar to Smoked Trout Pate , except that it was made with smoked whiting I found at Wegmann’s, and it used sour cream instead of cream cheese, because that is what I had on hand. A smoked whiting yields about 8 oz. of smoked fish once the bones and skin are removed. Read More …