Category Archives: Pasta, Rice, and Beans

Jambalaya, a la Donald Link

Here’s a detailed description of Donald Link’s excellent jambalaya from his Real Cajun cookbook. The technique is a little different from some I’ve used in the past, but the results are impressive. He starts by cutting the Andouille up much … Continue reading

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Summer Risotto

Here is some risotto we made on Friday night from some summer vegetables we had laying around.  I think it included tomatoes, corn, and some fresh herbs.  I used water instead of stock, and the effect was lighter and less … Continue reading

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Alex’s Redfish

We made redfish for dinner on Sunday night after returning home from New Orleans.  Perhaps I should say Alex made redfish, as he prepared the fish with almost no help from dad.  He seasoned the fish with kosher salt, lemon … Continue reading

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Fish tacos

Here is a simple fish taco from the last Friday of Lent.  Pan sauteed cod, served on a corn tortilla browned lightly in a skillet.  It is garnished traditionally, with a little finely shredded cabbage, radish, diced tomato, some cilantro, … Continue reading

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Whole wheat pasta

I’ve never been a fan of whole wheat pasta, but I had some recently that seemed much better than what I’ve eaten in the past.  It was Fresh Market brand, given to me in a gift basket by our friend … Continue reading

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Simple Fish Preparation

The grouper in this picture was broiled with tomatoes and capers.  The recipe was taken from this Mark Bittman article: It was good, not great, although I probably attribute that more to the fish than the recipe.  Fish cookery is … Continue reading

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Other Dinners

Grilled Cobia and risotto primavera Cobia is a good fish- slightly meaty and toothsome, but with a light, gulf fish flavor.  I grilled this while basting with a citrus butter mixture made from some sour oranges that grow behind our … Continue reading

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