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 …
We were having two of our granddaughters over for dinner on Ash Wednesday, so I was looking for a good kid-friendly Lenten dish. I decided to try a tuna casserole recipe from an old Midwestern cookbook, Mary Mead’s Country Cooking. This is different from the typical tuna casserole since it is essentially a custard. It Read More …
This combination of dried salt cod, potatoes, and onions is a Portuguese classic. I have seen it presented many different ways. In the Pestana Hotel in Curitiba, Brazil, it was in a ramekin and the potatoes were mashed. This version is from Jean Anderson’s The Food of Portugal. I cooked it a bit differently from Read More …
This is an adaptation of a dish served at a Galician restaurant Casa Simeon as documented in Penelope Casas’s book Delicioso: The Regional Cooking of Spain. The idea is to have good quality dry-pack scallops and then to complement, but not to overwhelm, their flavor. This is how we made it for 2 persons, using Read More …
Our tradition for many years has been to have a cold seafood salad with good bread and champagne for Christmas Eve dinner. When our children were young, we would go to the children’s Mass on Christmas eve and would eat dinner after Mass. A cold salad which could be prepared in advance and taken Read More …
This is a classic Greek appetizer, shown here on a slice of baguette. This recipe is an adaptation from what I think is the best community cookbook of all time, The Complete Book of Greek Cooking from the Recipe Club of Saint Paul’s Greek Orthodox Cathedral. It makes about 2 cups. Since olive oil Read More …