Linguine With Scallops and Shrimp in Thai Green Curry Sauce
A delicious Thai dish from Gourmet, December 2000. The sauce is a little thin so I like to thicken the sauce at the end of preparation with a cornstarch/water mixture.
Tacos De Pescado (Baja Style but No Cabbage)
I love Tacos Pescado, but I’m not a fan of the Baja Style. I love the breaded and fried fish, but I just can’t embrace having it served in tortillas with cole slaw. I found this style of Tacos Pescado while eating at J. Anthony’s Seafood Cafe in San Antonio, TX. I’ve duplicated and improved the style somewhat.
Baja Fish Tacos
Make and share this Baja Fish Tacos recipe from Food.com.
Catalan Escarole
A quick and delicious recipe from the Chicago Tribune that makes delightful use of our garden bounty of escarole. We have made a nice vegetarian dinner of this with freshly steamed rice. Of course, then this only served two instead of the listed four (LOL). They said, “Jose Garces uses dried guindilla chilies, but more common Anaheim, California or guajillo chilies can be substituted. This recipe is adapted from his book, “Latin Evolution.””
