Tacos are a great way to eat a flavorful meal, but still keep it small and yet, satisfying. You can literally put just about anything you want in a taco. It’s like pizza, many unusual combinations are great! For this recipe I used large shrimp, that I peeled and marinated and cooked them with some Mexican chorizo that I removed from the casings. I only use enough chorizo to add flavor, not unwanted calories. I saw a similar recipe in Food and Wine Magazine which recommended serving it with sour cream and avocado. I chose fresh pineapple.
I had a bumper crop of green beans this year. Well, I say green beans, but half of them were purple beans. Have you ever seen them? They grow purple which makes them super-easy to harvest, but once cooked, they turn green. Mine are a little darker green than the green beans. Most of them I have blanched and frozen, but I am always looking for delicious new ways to prepare healthy green beans. Continue reading
It is usually a good idea to brine chicken breast of lean pork before grilling. This helps lessen the chance or winding up with a dry, flavorless piece of meat. If you can think that far ahead, overnight is best. If you only have an hour or two, make sure your chicken or pork is not more than an inch thick for best results. You may want to butterfly your chicken, too.
The chowder enjoyed in the Pacific Northwest is similar to New England’s famouns chowder since they are both cream based. Milk and half and half are also used if you prefer a thinner broth. The thinner broth is preferred on the West Coast. This chowder is often made with razor clams, which are only found here, but I’ve substituted halibut which is more readily available. Others like to use canned clams. You could also add any number of seafood items if you like. Continue reading
This recipe comes from Chef Dustin Clark, Wildwood Restaurant and Bar, Portland, Oregon. Continue reading