Posted Thu, 07/14/16
I tried Beto's Restaurant for the first time today, the place having been recommended to me by a friend. They have a drive-through, but every time I went by in the past the line was always long so I avoided it. Today there was hardly anyone there at 11am, so I gave it a whirl.
I ordered the tamale combination plate, which included two chicken tamales, rice, beans and a homemade salsa with sour cream and guacamole (and plenty of it). I have enough food for three or four meals. In this instance, quality accompanied quantity - it was delicious.
(Above): Tamale combination plate from Beto's. Click on image to view larger size in a new window.
Beto's probably qualifies as a fast food eatery, but I hesitate to classify it as such because the chow is just too good.
Posted Mon, 07/04/16
I went without a microwave for the first month in my new place, so I had to cook meals the old-fashioned way: via the stove. I didn't mind, actually, although I found the extra clean-up annoying.
Teriyaki Chicken and couscous with green peas.
Chicken & Broccoli (better than the beef version of the same name).
Mushroom Soup with yellow hominy and lots of black pepper.
Now that I have a new microwave, stove-top and oven meals might just fade away until the weather turns cooler.
Posted Mon, 07/04/16
I've been on a sabbatical of sorts since January, hence the lack of blog posts. It wasn't a true vacation, but rather a time-out to take care of the loose ends left behind after the death of my beloved mother last November.
In the process, I also moved. I love my new flat. It has everything on my wish list: central air, pet-friendly, washer/dryer built into the unit, and covered parking a few steps from my front door. The following picture of my new kitchen right after I moved in:
New kitchen (click on image to view larger size in a new window).
Now that I'm settled in, perhaps more blog posts will be forthcoming (but I'm not promising anything).
New Mushie Recipes
Posted Sun, 01/10/16
New recipes added to Food Fare last week:
Creamy Mushrooms (no photo)
All three recipes are simple to make. Give them a whirl!
Global Seafood Cookbook
Posted Fri, 01/01/16
Happy New Year! Welcome to our first blog post of 2016, and to the announcement of our 10th cookbook release . . .
The Global Seafood Cookbook contains more than 200 seafood recipes for appetizers & salads, entrees, shellfish entrees, pasta, soups & stews, salmon, along with condiments, sauces & seasonings. There are well-known favorites such as clam chowder, crab cakes, various forms of fried fish, lobster tails with lemon butter, oyster stew, poached salmon, shrimp salad, sushi and much more, but the Global Seafood Cookbook also offers unique - yet delicious - dishes found in various nooks and crannies from around the world.
Some of the less common recipes in the Global Seafood Cookbook include Apelsinfisk (Swedish Orange Fish), Atherina (Greek Fried Smelts), Coco Crevettes (Malagasy Prawns in Coconut Sauce), Coulibiac (Russian Salmon Pie), Hut Benoua (Moroccan Snapper with Almond Paste), Labskaus (German Herring & Corned Beef with Egg), Langouste a la Vanilla (Comorian Lobster in Vanilla Sauce), Lohikeitto (Nordic Creamy Salmon Soup), Mackerel in Rhubarb Sauce (Ireland), Marmitako (Basque Tuna Stew), Ngob Pla (Thai Perch with Curry Paste), Pastai Cocos (Welsh Cockle Pie), Salata Mishwiyya (Tunisian Grilled Pepper, Tomato & Tuna Salad), Salmagundi (Pirate Grand Salad), Sledz w Smietanie (Polish Creamed Herring) and Tweed Kettle (Scottish Salmon Hash), among dozens of others.
The Global Seafood Cookbook also contains recipes for several condiments and sauces for fish, such as Charmoula (marinade and dipping sauce for Moroccan fried fish), cocktail sauce, curry paste, Hovmastarsas (mustard sauce for Swedish Gravad Lax salmon and dill appetizer), Kamoon Hoot (Libyan seafood spice blend for Haraimi lemon tomato fish), lemon butter, Old Bay seasoning Mix (used in Hot Lobster Dip, Old Bay Crab Cakes and Baked Stuffed "Lobstah"), spicy mayonnaise, tahini paste (for Lebanese Samke Harra spicy fish), tartar sauce, teriyaki sauce, wasabi sauce and more.
Recipe Side Note: Although seaweed does not officially fall under the "seafood" category, two recipes using seaweed have been included in the Global Seafood Cookbook: Bara Lawr (Welsh Laver Bread) and Cawl Bara Lawr (Welsh Laver Soup).
My article Shenanchie's Sushi: No Raw Fish Allowed! debuted on Food Fare last year (2015). The piece was inspired by my dislike of raw fish in any form, which led me to make my own sushi using fully-cooked fish. A re-print of Shenanchie's Sushi: No Raw Fish Allowed! is included in the Global Seafood Cookbook.
The Global Seafood Cookbook also contains information about seafood health benefits and nutrition facts, fish trivia and general how-to guides (de-bearding, de-boning and filleting, deveining, shucking, and cracking shells).
It took me nearly one year to put together the Global Seafood Cookbook. Oddly enough, after it was all said and done, my favorite recipe in the book is Shrimpy Devils (deviled eggs with shrimp). They are a simple yet quite satisfying bit of culinary heaven.
Dedication: The Global Seafood Cookbook is dedicated to the memory of my darling mother Joyce O'Toole, who proofread everything I ever wrote and always offered creative encouragement. I miss you desperately, Mum.