Meanwhile, I’m trying to create recipes that are fully satisfying – in taste and satiety – but won’t make me feel like I’m on a “diet.” And it will also allow me to enjoy my wine. . . . → Read More–>>>: “Asian”-ish Salad – MirePoix Vegas Style!
|
|||
  
|
 So how to cook them? It’s been years since I’ve done anything out of my usual paradigm for cooking fish; that is, I broil, grill, bake, or steam. “To hell with it,” I said. “I’m gonna have me some FRIED fish!” . . . → Read More–>>>: Pan-Fried Croaker – With a Twist!  Armed government agents burst through a door, weapons drawn. Commands are barked to the individuals there to get on the floor. The agents keep their firearms leveled at the perpetrators while they search for contraband. The booty is confiscated and eventually destroyed. The perps are arrested and face substantial jail time. Drugs? Human Trafficking? Sex Slaves? Illegal abortions? Meth lab? Terrorist Cell? Nope. . . . → Read More–>>>: Got (Raw) Milk? Go Directly to Jail…  In fact, the only difference between my homemade nuggets of deliciousness and those that I had at that little cart is that the fat I used for frying. I used an olive oil/canola blend that I purchased at Smart N Final instead of the original lard. “Health,” you know. . . . → Read More–>>>: The Best Fish Tacos Ever. Really!  This most basic of Mexican salsas was one of the first I learned how to make in my early years in California. Pico de Gallo is the duct tape of salsa. In its most basic form (white onion, tomato, cilantro), it is the color of the Mexican flag. . . . → Read More–>>>: Salsa Sunday Fun!  The result is an incredibly succulent and luscious brisket, easily comparable to the best briskets out of a Texas barbecue pit! In fact, probably better! Yes, that’s a challenge to the Lone Star state brisket mavens! . . . → Read More–>>>: New Belgium Beer-Smoked Brisket |
||
|
Copyright © 2012 MirePoix Vegas - All Rights Reserved |
|||
What You Said!