I love grilled swordfish, but I have limited my consumption because of the popular, and as I have discovered, probably incorrect assumption that it is endangered. Also, swordfish tend to concentrate methylmercury, and I like my mercury in thermometers, not in my food, so that was certainly a concern. But, damn, swordfish is really, really […]
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This is a simple dish to make, and the leftovers are fantastic. We even put the last of the sauce on some ciabatta toast for an impromptu snack with our martinis last night! The eggplant retains enough shape that the texture is wonderful.
Tomato Sauce
Extra-virgin olive oil
1 sweet onion, chopped
4 garlic cloves, minced
½-1 cup dry white […]
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This is a simple grilled shrimp dish that is great as an appetizer, or on a Caesar salad. As I write this I realize that this will work well in quesadillas too, especially if I double the cayenne for a bit more zing.
1 lb. raw peeled shrimp (#30 is a good size), tails left on.
1 […]
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1 can Kidney Beans
1 can Black Beans
1 can Cannellini Beans
1 can Black Eyed Peas
1 red pepper, minced
½ red onion, minced (any onion will be fine)
1 green onion, minced
1-2 cloves of garlic, chopped fine
¼ cup Italian parsley, chopped
¼ cup cider vinegar
¼ cup extra virgin olive oil
Salt and Pepper to taste, but 1 teaspoon each will work.
In […]
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1 can of anchovies, drained of the oil in which they are packed1 egg1 garlic clove, peeled1/3 cup of red wine vinegar2/3 cup of grated parmesan cheese2/3 cup of good olive oil (I use Extra Virgin)
Blend, at medium-low speed until smooth, the anchovies, the egg and the garlic. Make sure to use the top, because […]
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