Mexican aguachile negro is a lot like ceviche, only it’s marinated for less time. This sauce uses soy and other savory ingredients that highlight the seafood.
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How to Grow Chaya, or ‘Tree Spinach’
How to grow and cook with chaya, Cnidoscolus aconitifolius, also called tree spinach. Chaya is a nutritious, hot-weather green used a lot in tamales.
Cherry Tomato Tart
A savory cherry tomato tart with ricotta cheese and a homemade pie crust. This recipe can be modified in lots of ways to get different flavors.
Salmon Stock
A recipe for salmon stock, which also works with trout or char. Salmon stock is rich and flavorful, but doesn’t keep well. Great for soups or rice.
Smoked Trout Dip
Smoked trout dip is a classic appetizer in and around the Great Lakes. Here’s how to make it at home. I use lake trout, but any trout works, as will other oily fish like mackerel or mullet.
Scallop Scampi
Scampi sauce, really butter, garlic and a little wine, is an Italian-American thing often served with shrimp. This is scallop scampi.
Mexican Fish Balls
How to make Mexican fish balls, albondigas de pescado, either fried or served in a light tomato broth. These can be made with any type of fish.
Braised Pork with Purslane
Mexican pork with purslane, carne de puerco con verdolagas, is a common dish all over northern Mexico, and is a great way to eat this edible weed.