Mexican Pickled Vegetables (Escabeche)

Posted on November 30, 2019 by Chatty Kathy

Today’s version included potato slices, onions, carrots, cauliflower and zucchini.

Have you ever noticed those bowls of pickled vegetables at every taco stand you’ve been to in Mexico? They are easy to make at home, fantastic to have in the fridge and add a flavourful zip to any side dish (or pizza!). This recipe is perfect, feel free to use whatever vegetables you have on hand ….. I’d skip broccoli though as I have found that it doesn’t keep either it’s bright colour or crunch.

Ingredients

8-10 jalapenos
3 carrots
1 onion
4-6 cloves of garlic
olive oil
1.5 cups white vinegar
1 cup water
1 Tablespoon salt (Kosher or sea salt)
1/2 teaspoon oregano (use Mexican if you have it)
1/2 teaspoon cumin seeds
8-10 cracked peppercorns
1 bay leaf

Instructions

Give the jalapenos a rinse and then cut into 1/4 inch slices.
Peel the carrots and cut into 1/4 inch slices
Peel and quarter the onion, chopping into thin slices
Peel and roughly chop the garlic
Heat a dollop of oil in a medium sized sauce pan on medium-high heat
Saute the onion and garlic for a few minutes
Add the jalapenos, carrots and the spices: ½ teaspoon oregano, ½ teaspoon cumin seeds, 8-10 black peppercorns, 1 bay leaf.
Briefly saute and then add 1.5 cups white vinegar, 1 cup water, and 1 Tablespoon sea salt
Bring to a boil and then reduce heat to a simmer
Simmer for 10-15 minutes or until the jalapenos turn army green
Fill each jar with the veggies and top with the brine
Store in an airtight container in the fridge
The jalapenos and carrots will have most of their flavor after a few hours of resting in the brine

I’ve tried a few recipes now from a blog …. “Mexican please”, and they are all great! This is no exception. I don’t use quite that many jalapeños (usually 2-3 large ones) and I also put in whatever vegetables I have on hand, cauliflower, zucchini, radish etc. Just make sure to not overcook the more delicate vegetables. For items like cauliflower and zucchini I only add them to the cooking liquid for a couple of minutes. Be mindful of the amount of liquid you have and make sure you have enough to cover the vegetables once you get them into your pickling jars. It is okay to top up with a bit more vinegar or water if need be.

Japanese Nabe (Hot Pot)

Posted on November 5, 2019 by Chatty Kathy

How to describe this? It’s really not a recipe – just ingredients and an idea of how to put it all together. Our friend Tom made this the other day and I was immediately hooked. How can something that just looks so simple end up feeling immensely satisfying and ever so delicious??

Looks like a pile in a pot ….. right? But, oh so good! I could eat this on a weekly basis!

The base of this broth is as simple as the kombu you create it with. Add about a 6 inch piece to 8 cups of water, let it sit for about 15-30 minutes, and then bring to a boil and allow to simmer until the kombu softens. Some recipes will say to remove it at this point, but I didn’t, and we ate it – a bit chewy but still good!

Prepare all your vegetables while the kombu softens. and broth simmers.

Keep the vegetables in groups according to how long it takes them to cook. i.e., cabbage takes longer than snap peas!

I used:

savoy cabbage
carrots
sweet peppers
snap peas
bok choy
red onion
asparagus
bean sprouts

For a protein I used chicken breast and tofu. The sky is the limit here, you can easily use whatever you like – just be aware of how long it will take to cook it, and put it in at the right time. The last thing you want is soggy veg.

Prepped and ready to go.

If you have a pint sized helper like Stella, she will add the vegetables in the right order and keep everything moving. That is teriyaki chicken beside her, and it was fantastic too.

For serving you need:

Ponzu (citrus soy sauce)
chili oil
toasted sesame seeds
thinly sliced green onions
cilantro, roughly chopped
Goma Shabu Sesame Sauce (I don’t have that one …yet)

Prepare Udon noodles while the sauce simmers.

The main objective here is not calling it a noodle bowl. They finish off the show. If you have individual mini bowls then each person can have their little assortment of the above condiments and sauces. Traditionally you would ladle the veg & protein into your bowl, accepting the small bit of broth that comes with it. You can either dress your bowl with the above, or dredge each bite in the accompaniments – your choice. The pure joy in this comes from adding your finishing touches so everybody has it just they way they like. When everybody is finished, then you add the noodles to the hot broth. Once again, traditionally this would be on the table with a heating vessel to keep everything hot but I found it was warm enough to stir in the cooked noodles once we had finished eating the first “course”. Those noodles are such a delightful way to finish slurping up your meal.

Shopping List:

assortment of veg
protein of choice
udon noodles (I like frozen best, if you can’t get fresh – over dried)
condiment toppings …… ponzu, sesame sauce, chili oil, sesame seeds, cilantro & green onion
kombu

This is the dried kombu I found – you only need about 1/2 of one piece to go with 8 cups of water.

Tom’s Teriyaki Chicken

Posted on November 4, 2019 by Chatty Kathy

This teriyaki chicken hits all the notes, crispy bits of carmelized chicken, sweet and salty, tender and juicy – give it a try, you will love it.

Thanks go to our friend Tom for this simple teriyaki marinade that is as perfect as it is easy. Works well with any protein, just to make it even simpler for you.

Marinade:

1 cup soy sauce (reduced sodium)
1/4-1/3 cup white sugar
1 golf ball size knob of ginger, grated or finely minced.

Combine and stir until sugar has dissolved.

2 pounds of bonelesss, skinless chicken thighs – cut into bite size pieces

Garnish:

green onions, thinly sliced
sesame seeds, toasted until golden brown

Marinate the chicken in the teriyaki sauce for at least an hour and up to overnight. Remove from marinade and place in hot saute pan. Do not overcrowd the pan or the chicken will just steam rather than get nice crusty bits of caramelization. Allow to cook, without disturbing, until you see the colour start to change on top of the chicken and the chicken releases easily from the pan to turn over.

Serve with rice and your favourite greens.

See the marinade bubbling up beneath the chicken? That’s going to get all glossy and give the chicken nice little bits of delicious caramelization – don’t disturb it while this is happening.

You can see some of the browned bits – that is pure gold.

If you’d like a little extra to drizzle over, make a little sauce without the ginger and allow it to thicken. Adds a fantastic bit of sweet and salty flavour.

Drizzle:

1 cup water
1/2 cup soya sauce
1/4 cup white sugar
1 tbsp corn starch

Combine the water, soya sauce and sugar, stir until sugar has dissolved. Add in the corn starch and cook over medium heat until sauce has come to a boil and allow it to reduce slightly. (Corn starch as a thickener has to boil or you will still taste the corn starch!)

Tonight’s dish was a teriyaki bowl – utilizing a combination of chicken thigh and chicken breast with a little shredded carrot for crunch and cilantro for brightness.

Realistically you could use this recipe for any protein you like, or make it with a large assortment of vegetables for a vegetarian dish. The teriyaki sauce is the star!

Thai Halibut Curry

Posted on October 18, 2019 by Chatty Kathy

I made this today with Penang curry paste, which is my current fave, but it would be equally delicious with your fave curry paste.

This is one of the easiest, quickest curries I make. Amazingly, it is also one of the tastiest! We make it with halibut, but you could just as easily make it a vegetarian dinner or cook any protein you like to make the complete meal.

6 four ounce halibut pieces
peanut oil (or any neutral oil)
1 can coconut milk
1/2 cup sliced shallot
1 tsp minced garlic
1 tsp minced ginger
1 tbsp (heaped) curry paste
1 tbsp roasted red chili sauce
2 tbsp brown sugar
2 green onions, thinly sliced
juice of 1 fresh lime
2 tbsp (dry) white wine
salt & pepper to taste

Season halibut with salt and pepper. Fry in hot oil on each side for 2 minutes each … then set aside.

In the same pan, saute shallot, garlic, ginger, curry paste and chili paste. Cook for one minute just to allow the flavours to wake up. Add one can coconut milk, brown sugar, lime juice, and simmer until it has reduced by half. Depending on how fresh your curry paste is, you may need more paste. I also find that curry paste varies a lot by brand so please make sure you taste it to be sure you have enough curry flavour.

Taste …. does it need salt and pepper? If so, add to taste.

Now is time to add the vegetables if you are going to make this a one dish meal:

I’ve made this in so many ways:

on a sheet pan, roast cauliflower, patty pan squash & chicken thigh pieces
on a saute pan, cook shrimp just until pink and cooked through
saute bits of pork tenderloin with snap peas and peppers
saute tofu and mushrooms in garlic butter

Or simply add any vegetable you like:

bok choy
broccoli
red pepper
snap peas

No matter how you do it, this curry sauce enhances anything you come up with! Serve with jasmine rice, your protein of choice and this amazingly delicious curry poured over top.

Garnish with slivered green onions and toasted sesame seeds.

The brand of curry is my favourite …. it is the same as the packs I brought home from Thailand, and I always look for it. The “Thai Kitchen” chili paste is the best mistake I’ve made ….. didn’t have reading glasses on and thought I was buying red curry paste …. I love it, and add it to so many curry dishes, it just adds so much punch.

Throw in whatever vegetables you like. Today I used bok choy and red pepper from Farmers Market, and the last little broccoli floret I had in the fridge.

Sear halibut on both sides. (Or just use whatever protein you have on hand) I like that this curry dish is poured over the halibut, keeps the curry fresher tasting somehow.

Asian Style Salmon

Posted on August 28, 2019 by Chatty Kathy

In just a few minutes you can pull this together, serve it with a salad and it is a simple easy dinner that you will want on repeat!

This is the most delicious dish – and the simplest! A few minutes to prepare, a few more to cook and you are done! The flavour is just exquisite! I used parchment instead of foil tonight – either works well.

3 cloves garlic, minced
1/4 cup honey
2 tablespoons reduced sodium soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1 teaspoon Sriracha, optional
Freshly ground black pepper, to taste
2 pounds salmon
2 green onions, thinly sliced
1/2 teaspoon sesame seeds

Whisk these few ingredients together and everything is ready in minutes.

DIRECTIONS:

Preheat oven to 375 degrees F. Line a baking sheet with foil.
In a small bowl, whisk together garlic, honey, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste.
Place salmon onto the prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
Place into oven and bake until cooked through, about 15-20 minutes.* Open the packet and broil for 2-3 minutes, or until caramelized and slightly charred.
Serve immediately, garnished with green onions and sesame seeds, if desired.

This recipe came from “damndelicious” and it certainly is!

Bang Bang Shrimp

Posted on July 11, 2019 by Chatty Kathy

This is delicious, which makes it a winner in my books! The biggest bonus is that the whole dish comes together very quickly with ingredients that you likely have in your kitchen anyway. The dipping sauce is a bit sweet, a bit spicy and a bit tangy from the yogurt.

Grilling these outside would have been perfect, but the rain changed that plan!

INGREDIENTS

4 tablespoons plain Greek yogurt
3 tablespoons sweet chili sauce
1 teaspoon Sriracha sauce
1 tbsp minced chives
1 pound shrimp (raw, peeled and deveined)

Mix together the first four ingredients and set aside.
Thread shrimp on skewers (if using wooden skewers soak in water for 30 minutes first).
Brush the shrimp with some of the sauce and leave the rest for dipping after they are cooked.
Grill shrimp until just cooked through – it only takes a few minutes so watch carefully to be sure they are’t overcooked.

I’m sure you have all these ingredients on hand, and the dipping sauce is amazing to just keep on hand so make enough for leftovers.

Smooth, creamy and absolutely delicious.

Grill just until cooked through – today it had to be on a grill pan because it was absolutely pouring out there!

If you’ve had these at a Chinese restaurant they are usually deep fried in a light batter, and the dipping sauce is a lot heavier – made with mayonnaise. I prefer this version made with greek yogurt, and I bet you will too!

Beautiful Barley Bowl

Posted on April 8, 2019 by Chatty Kathy

This bright and beautiful bowl is packed with intense flavour and crunchy bits along with the chewy barley combined alongside pickled radish & ginger.

Dressing:

1/2 cup rice vinegar
1/4 cup miso paste
4 tsp honey
3 tbsp sesame oil
2 tsp wasabi paste
2 tsp fresh lime juice
2 tsp soy sauce
1/4 cup olive oil
1 cup minced cilantro (use the stems!)

Combine all ingredients in a food processor and give it a good whiz until it is bright and creamy.

Gather all the dressing ingredients together and it will take just a few minutes to combine.

Use the stems of the cilantro, that is where the most flavour is – mince it first before blending.

Bright, fresh, green – this dressing is a flavour packed bomb. I’m sure it would be great on anything as well as this bowl …. I’m going to put it to use in whatever way I can find.

Pickled Radish:

6-8 radishes, thinly sliced
1 tbsp rice vinegar
1 tsp sugar
1/2 tsp salt

Slice radishes, and sprinkle with salt and sugar, then pour the rice vinegar over. Allow the radishes to sit for at least 10 minutes.

Barley:

4 cups water
1 tsp chicken or vegetable stock
1 tbsp miso paste
1 1/2 cups pearl barley

Bring water, miso and stock to a boil, then add the barley. Bring to a slow gentle boil and allow barley to cook until just tender – about 25-30 minutes. Rinse under cool water and allow to drain.

This recipe was inspired by Whitewater Cooks, and her Beautiful BC Bowl with salmon ….but you can do whatever you like with it.

YOUR BOWL:

If you are cooking a protein, marinade in some of the dressing, and then grill until cooked. Grilling is by far the best – the honey will stick to any fry pan you use!

This is as customizable as your fridge! Use what you’ve got – tonight we had leftover flank steak so that made our protein, but honestly without a protein you will enjoy this just as much.

Assemble bowl with the barley, protein of choice and an assortment of toppings. Tonight we used:

roasted peanuts
roasted sesame seeds
avocado
sliced snow peas
halved cucumber slices
slivered green onions
sautéed mushrooms
sautéed red onions & sweet peppers
cilantro, roughly chopped
nori sheets – roasted lightly and slivered

Everything about this bowl is a delight! Customize it to your tastes.

Cafe de Paris Beurre

Posted on February 24, 2019 by Chatty Kathy

How to enhance an already perfect medium rare steak? Cafe de Paris Beurre. It’s that easy.

What’s that, you say???? Only the most amazing flavour packed umami bomb you will ever create. Don’t be alarmed by the list of ingredients. This makes a whack of butter, which you can give away to your best of friends, or stash in your freezer to pull out when needed.

INGREDIENTS

1 pound, 5 ounces unsalted butter, softened
1 ounce ketchup
3 teaspoons Dijon mustard
1/2 ounce capers, rinsed
2 ounces shallots, finely diced
1 tablespoon flat leaf parsley, finely chopped
1 tablespoon chives, snipped
1 teaspoon dried marjoram
1 teaspoon dill, finely chopped
1 teaspoon finely chopped thyme leaves
1/2 teaspoon tarragon leaves
1/2 teaspoon rosemary leaves, finely chopped
1 clove garlic, finely chopped
8 anchovy fillets, rinsed and finely chopped
1 tablespoon brandy
1 tablespoon madeira
1 teaspoon worcestershire sauce
1/2 teaspoon paprika
1/2 teaspoon curry powder
1/4 teaspoon Cayenne powder
juice of one lemon
zest of 1/2 lemon
zest of 1/4 Orange
2 teaspoons sea salt

Just a few of the many ingredients needed.

Okay, it might not look appetizing right now, but it smells incredible …

DIRECTIONS

In a large bowl, beat the butter by hand or use an electric mixer set to slow speed, until it has a slightly creamy texture.
In a separate bowl, combine all the other ingredients and mix thoroughly. Add this mixture to the butter and beat again until all the ingredients are completely combined.
Place a double thickness of foil, about 12 inches long, on a flat surface and line with a similar-sized piece of silicone paper. Spread half the butter along one of the foil edges and roll up to form a long sausage shape — roll it with your hands like a rolling pin to get a tidy shape and eliminate any air pockets. Twist the ends to seal. You can also use plastic kitchen wrap, which I did this time. Repeat this process with the remaining butter. Place in the fridge to chill before use.
To use, slice a ½ inch thick disc of butter and place on top of a grilled steak (or a steamed spud). Traditionally, the steak is placed back under a hot grill (broiler) to soften and brown the butter, but I don’t reckon you need to do this, just let it melt from the heat of the steak.
The butter can be stored in an airtight container in the fridge for a few weeks or in the freezer for several months.

Ready to roll into logs and pop in the freezer (or gift bags!)

Don’t just think of steaks, top any chicken or fish dish, or use it in place of garlic butter on bread.

I tried out quite a few recipes I found, and this one from Food Republic, is the definite winner, and the most like a butter topped steak we had a “Red Door” in Whistler. If you aren’t a meat lover, don’t even worry – it’s just amazing on vegetables, scrambled eggs or melted and drizzled over popcorn!

One Magical Day

Posted on February 2, 2019 by Chatty Kathy

We left our B&B at Santa Elena after breakfast, ready for a day of adventure in our rented car. Good thing we were ready because it was one full day. It seems that everywhere you look in this region you will spot ancient pyramid structures. The town of Izamal has 3 of them in the midst of town – it could be right beside a house!

Our first stop was at Labna, I love the ruins that are so quiet, it allows you to feel the peace, the energy, and to just listen to the birds. This is one site believed to be very important as it housed around 3,000 Mayans in the 9th centre. Don’t miss this on the Ruta Puuc as the architecture is truly Puuc style and very interesting. They were well known for their cisterns, at their peak they had 60 around the city. As many ruins as we’ve seen I’m always impressed with what they were able to do in ancient times with so few tools. There is something about wandering around these structures without crowds of people that allows you to feel the vitality of civilizations past.

Just loved the magnificent old trees, Vivi loved the natural swing!

These beautiful structures were spread over quite a large area, and they haven’t even restored it all. In 2006 they completed the restoration work we were able to see.

No, we aren’t allowed to climb on the structures, but I think sitting for a photo is okay ……

So many years later, the structural integrity of this building was still intact. The only restoration needed was in the arch and stairways. Obviously a brilliant civilization to be able to accomplish all this.

It was hard to tear ourselves away from this beautiful setting. BUT, caves are waiting!

Loltun Caves “Grutas de Loltun” were just down the road, and an amazing experience. That road though! After driving miles in the Yucatan it is so refreshing to drive down a road with something to look at – lined with lush orchards, banana and palm groves.

Yes, we are going down in there. Some of us under duress. (no, I’m not looking at you Vivi)

It is necessary to take a guided tour through the caves. Our guide, Ricardo, was full of information, including the fact that we would only be seeing 2 k of the 10 k trails. They are very protective of these caves, and understandably so as they are the most important cave system in the Yucatan Peninsula.

Can you see why we didn’t want to tell Vivi why we were so far underground? These stalactites were enormous! No stalagmites form here as the minerals get washed away during the flooding in rainy season.

This particular stalactite is hollow! The cave structure received it’s name from this. When you hit it in one area it makes a “lolllll” sound, and a second area makes the “tunnnnn” …. lollllltunnn. We were able to replicate this ourselves, and felt the reverberation right through us.

The light is coming from a hole above. Mayans didn’t live in this cave structure, but rather used it for worship, or protection from either animals or enemies. They would also use it to drive animals to it, who would then fall to their death in order to be eaten. Standing here, surrounded by energies from civilizations past, it was one of those moments both Vivi and I thought would be imprinted on us.

These hand prints on the walls are just some of the evidence found here – a treasure trove for archeological studies. Evidence has been found that has been carbon dated to over 2,200 years ago. That boggles my mind.

Same day, can you even believe it is the same day? We are off to cenotes. You know Grant, when we’ve got a rented car it is not going to sit around …..

Just outside of Izamal is a series of cenotes called Santa Barbara. In the Yucatan peninsula there are over 6,000 cenotes – natural sinkholes. They are formed when the limestone bedrock, forming the roof of an underground cavern collapses, exposes the ground water underneath. Not when a meteorite struck as some believe …..

This one in particular is fun to go to, as you can choose to walk between the cenotes, ride a bike, or get pulled by horse on a rail track. You know with Vivi we are always going to go the horse route, as with Hayley, Sloan and Stella when we were here last.

Seated on a cart, these little horses pull us along at a pretty good clip to a series of 3 cenotes.

The water is crystal clear and so refreshing.

Some cenotes have quite a large opening above to let in light, but others just have an opening large enough to have a ladder going down, and enough room to climb it!

This cenote is largely an open area, just look at the roots on the trees above us stretching for water. In rainy season they are underwater.

At long last we are ready to find a place to stay in Izamal. Only 70 k from Merida this entire historical district is painted with a bright, vivid yellow giving the city a nickname of “the yellow city”. This is a beautifully quiet little place, lovely to walk around. Right next to a home you might see the remains of a pyramid. The town centre has 3 pyramids around it that are easily accessible.

We found an amazing little B&B to stay at. Juan and his staff were amazingly friendly and attentive. Not only was the place a beautiful spot to relax, it was quirky enough to have us wandering around looking at it all!

This Franciscan monastery is at the centre of town. There are so many images of Mayan gods in the town, on the ruins, that it provoked the Spaniards to build this large structure overlooking Izamal.

These beautiful little carts and dressed up horses are available to use as a taxi, or to just have a tour of the area.

We loved this beautiful little spot! Viv and Wilson had the blue bungalow, and we had the pink.

The owner, Juan, was very friendly. This is the jungle room, and the entire room is painted like this! Incredible to view, but I’m not sure how restful ….. I might have been apprehensive about getting attacked!

And ….. that’s a wrap on a simply magical day. We finished at Kinich Restaurant, traditional Yucatecan food. This dish of chicken on a white bean puree, with tomato and nut sauce was lip smacking good. That glass of green hovering on the edge of the photo is a Chaya drink, an herb somewhat like spinach. Delicious and refreshing.

Time to return the rental car to Merida, so we headed to Progresso first for lunch, and a search for some flamingo winter resting grounds. We did find them but not close enough to be photo worthy. In spite of that, we loved seeing them in the mangrove – so beautiful and graceful. This was the moment I wished for a real camera instead of my phone! Maybe someday.

The 7 km pier at Progresso is ready to welcome cruise ships …….eek.

I don’t understand why Mike hasn’t insisted I get a selfie stick yet. Maybe because he knows Grant won’t carry it?

Crabster Restaurant – how’s this for a mile high crab & shrimp burger?

After this we returned the car to Merida, staying for one night at a slightly sketchy hotel with a quirky host …… Grant blocked the doorway with his pack! Funniest part was trying to find it, we got to the right address but no hotel. So off we went, walking down the road with our bags. Eventually I phoned the hotel and got an English accented Canadian who said “oh, are you the people with bags that were at the door”???? Should have been our first clue and kept us walking but it all adds to the adventure. Or, so I tell myself. Its time to hit the beach.

Mexico City bites

Posted on January 14, 2019 by Chatty Kathy

We arrive in Mexico City late, and won’t even be there for 24 hours before flying out to Tuxtla ….. this presents a real dilemma for us, requiring us to narrow down the places we eat. We’ve eaten our way through CDMX more than a few times, and on a restricted time frame, but this will be the shortest eating walking, walking in order to eat stop. EEK. I’m already dreaming of the places to quickly stop for a bite.

Churros are a natural start for us! This place, El Morro, is one of the oldest Churreria spots in the city, and they are delicious. It is usually easy to get a table early in the day, but you should see the lineups late afternoon and into the night!

Next head to a mercado – the food is always amazing in the markets, and once we’ve had our coffee and churro it is time for a savoury bite ….. how about carnitas? These tacos are mouth watering pork goodness.

Every bit of the pork is waiting to be chopped up and served in a taco. We loved the tortillas they made at this stand, they have fresh herbs in the tortilla masa and added so much flavour.

No shortage of amazing toppings for your taco.

It’s hard to only eat a couple of tacos at this place, but so many more steps and bites to come …

Time to lighten things up a bit …. how about some fruit? These cups of fruit and vegetables are available everywhere and bursting with freshness.

Look for these vendors on the streets – you can choose whatever you want in your cup!

Don’t miss the mango!

How about a little ceviche next? So refreshing and absolutely delicious.

When you walk this much, your little 5 year old legs need a boost from big sister …..

La Docena – our favourite oyster bar. These blue crab tostada’s with habanero foam are the bomb! Served with a crisp white from the Baja region its a perfect bite.

Crunchy oyster croutons served with fresh greens and creamy avocado – love this salad.

Save room for dessert – these pastries are a great way to finish off a day.

Less than a day to eat, so many bites waiting …… we will get off that plane with an appetite and start walking!

chattykathychatsandcooks

Family, Friends and Food!

Category Archives: Fish & Seafood

Mexican Pickled Vegetables (Escabeche)

Ingredients

Instructions

Japanese Nabe (Hot Pot)

Tom’s Teriyaki Chicken

Thai Halibut Curry

Asian Style Salmon

Bang Bang Shrimp

INGREDIENTS

Beautiful Barley Bowl

Cafe de Paris Beurre

INGREDIENTS

DIRECTIONS

One Magical Day

Mexico City bites