Current category: 'Fish/Seafood.'
Sep 13, 2012
When I was growing up, my whole family ate dinner together at 5:00 p.m. most nights. But every once in a while, when I was a little older, I’d find myself in the house by myself, and that’s when I’d make weird stuff for dinner. Like a whole box of Steak-Umms (liberally sprinkled with garlic salt and browned in a pan until crispy) and a few Eggo waffles, burnt and slathered with butter....
May 3, 2012
Before paleo, Cinco de Mayo was a damn fine excuse to knock back a bunch of margaritas and eat my way through baskets of tortilla chips like a locust with something to prove.
Sigh. There’s no more of that.
But that doesn’t mean we can’t commemorate the Mexican army’s 1862 victory over France during the Franco-Mexican War (YAY, history!) with crazy-good food. It just means we have...
Apr 25, 2012
There’s something very lunch-y and comforting about tuna salad — which explains why I’ve been experimenting with it so much lately. It just feels so easy to grab a can from the pantry, then dig through the fridge for ideas. (Plus I’ll take any excuse to eat homemade mayo.) My husband Dave usually requests pickled jalapenos in his tuna, but today I was inspired by the glossy fresh...
Apr 20, 2012
One of the weird-wonderful things about our rental house here in Playa Grande, Costa Rica, is that there are caretakers who will, if we ask them, cook food for us. We’ve mostly been preparing our own breakfast (eggs + plaintains) and lunch (grilled chicken marinated in Salsa Lizano; grilled fish with lime juice, oil, garlic, and cilantro; guacamole and raw veggies), then hitting neighborhood...
Apr 11, 2012
Yesterday, I really, really, really, really, really, really, REALLY wanted Mexican food. Naughty Mexican food, like a frosty margarita and an endless basket of tortilla chips, and yeah, maybe some f*cking queso. Not just queso, f*cking queso.
I did not succumb to these desires.
Instead, I stuck my head in the fridge and grabbed Mexican-ish ingredients: red bell peppers, scallions, pickled jalapenos, fresh...
Mar 8, 2012
As much as I enjoy playing in the kitchen, I like to balance “project recipes” (I’m looking at you, Paleo Chicken Bastila.) and dead-simple dishes that require almost no work with a big flavor payoff. This Tropical Chopped Salad is part of my series of Super Simple recipes that are made with minimal fuss and just a few ingredients.
Long-time readers know how much I respect and admire...
May 19, 2011
One of the things I love about spices and other seasonings is that – much like a good book – they can take you somewhere else in the world. When I mixed up a batch of tuna with lemon, black olives, mint, and piquant peppers, I was no longer in hot-and-humid Austin. For just a little while, I was on holiday, along the sunny coast of the Mediterranean, enjoying a light lunch before a jaunt along the...
Feb 9, 2011
Dave is a fan of my homemade mayo, but he confessed a few days ago that since his Whole30, the idea of tuna salad left him cold.
“I miss the sweet pickle relish,” he said, oh-so-sadly.
Which got me thinking: is there a healthy way to make tuna salad with a touch of sweetness and crunch?
And then I remembered the Waldorf salad.
Between you and me, I’ve always thought Waldorf salad – made...
Jul 24, 2010
There are plenty of reasons for me to stay away from sushi:
1. Dave is allergic to fish. Yes, I know that most Japanese joints also serve other food, but asking someone with a fish allergy to go to a sushi restaurant is like expecting a vegetarian to dine at the Salt Lick BBQ because the menu includes cole slaw and vegetarian pinto beans. It’s just not cool.
2. Soy sauce is a big no-no. Besides all...
Jun 9, 2010
There are some foods that cause rifts between even the closest of hearts. Foods like mushrooms, olives, capers, and even celery can bring an otherwise lovely dinner to the brink of disaster.
For me, that thing is cilantro. But my reaction is more complicated than I hate cilantro! – and I don’t have that genetic ‘cilantro tastes like dishwater’ thing. My problem: I only like cilantro in...
May 6, 2010
Cook’s Illustrated… is there anything they don’t know?! This recipe is from The Best Recipe: Grilling and Barbecue.
Marinade Ingredients:Makes enough for about 1.5 lbs. of salmon fillets
2 tablespoons olive oil2 tablespoons grated fresh ginger or 1 1/2 teaspoons dried1 1/2 teaspoons ground cumin1 1/2 teaspoons ground coriander1 1/2 teaspoons salt1/4 teaspoon cayenne pepper