I like Red Snapper. It’s indigenous to the Gulf of Mexico so it’s readily available fresh in Texas. When I was younger and worked in the Oil Patch, when we got off for the day we would go to the Platform base and fish for snapper (actually we fished for anything but caught a lot of red snapper). The snapper would feed at the rigs. It was amazing. They ran on a cycle that was so well timed, you really could set your watch as to when they would be at the rig. I would generally catch 10 – 12 snapper weighing 2 – 4 lbs @ in an hour, filet them, wrap them in foil and freeze them. When I would go home, I would take anywhere from 20 to 40 lbs of red snapper filets with me and have a fish fry on the weekend. It was a blast. Continue reading Red Snapper with Avocado, Orange & Tomato Salad with Warm Mustard Vinaigrette→
This past Sunday we did some planting in our little plot of earth. We love basil, as well as other herbs and spices. We try to cram in as many herbs, spices, veggies and fruits as we possibly can in our little suburban plot. This means we use the beds around the trees to plant herbs and spices. This little circle has 20 pots of basil with 3 plants per pot. It forms a dense, luscious green covering feeding a wide variety of honey bees while providing us enough basil that we never buy basil during the summer and we use a lot of basil. Continue reading Gemelli with Grilled Shrimp, Tomatoes, Zucchini, Fresno Peppers, Bocconcini and Citrus Pesto→
OK, I’m stuck on chiles again. When you’re from Texas you just can’t help it. Chiles are everywhere. They are in Mexican food that everyone likes. They are in Chinese, Vietnamese, Thai and Korean food. They are in Middle Eastern food. They’re in almost everything. And like I have previously warned, I am a chilehead. This dish, however, is not hot. IT IS DELICIOUS! Continue reading Seared Tuna with Clementine Orange and Chipotle Miso Sauce→
REMCooks 