Pasta is always a beautiful dish. As we previously noted in Campanelle with Eggplant, Olives and Feta Cheese, there is a wide variety of pasta. Not only is there a wide variety of pasta but it is so versatile and used in countless cultures. Continue reading Lemon Pasta with Chicken, Broccoli and Goat Cheese
How can you go wrong with lobster and compound butter? You really can’t. This is a fabulous dinner that is definitely worth a try. It is quick and easy enough to make for a weeknight meal but best for one of those special weekend nights. Continue reading Grilled Lobster with Cilantro-Chile-Lime Butter
Scallops are delicious and can be cooked in minutes! Scallops have a delicate texture with a clean, sweet flavor, tasting of the ocean. They are rich in Omega-3 fatty acids and relatively low in calories. In other words they are good for you. Continue reading Honey Glazed Scallops with Peach Salsa
Hhhmmmm…Why am I still awake after midnight???? I’m still thinking about tonight’s dinner and no it’s not indigestion. It’s unbelievable bliss… Continue reading Brined Chicken Quarters L’Orange
Cioppino is an Italian American classic. While many people believe the dish originated in Italy, it actually originated in San Francisco and was made famous in the 1850s by Genoese immigrant Giuseppe Bazzuro and his abandoned ship turned Italian restaurant bearing his name. Originally, the dish was a purée of cooked vegetables and leftover fish scraps. Over the years, it has transformed into a luscious stew using local delectable shell fish such as dungeness crab, briny prawns, and sweet small shrimp, along with heaps of clams, mussels, and chunks of flaky fish. All of this is simmered with lots of tomatoes and wine. Continue reading Cioppino
Given the temperate climate we have been having in Texas throughout the winter, we haven’t made a lot of soups, stews or hardy meals. Although the months have flown by, the seasons have more or less remained the same, except we are not being brutalized by searing heat. As such, we are still eating light, crisp meals we would typically eat in the Spring, Fall and Summer. Today was ceviche. Baby makes a pretty mean ceviche. Continue reading Baby’s Grouper Ceviche
First, I have to say without disclaimer, I absolutely love my wife, the Baby Lady! Although she has no professional training and is self taught in the culinary arts (she is an electrical engineer, teacher and project manager by education and training), she is a fabulous and adventurous cook with an incredible feel for food. She is also one of those people who can go somewhere for dinner and identify every ingredient in a dish. It’s uncanny. Unfortunately, telling a story aint her strength (she will forgive me for this comment, I hope :D). Continue reading Baby Lady’s Marinated Tofu Stir Fry.
REMCooks 