Saltimbocca. The very word is both elegant and exotic at the same time. I’ve enjoyed veal saltimbocca for decades years a long time, in restaurants as scattered as San Francisco to Xiamen. (I’d tell you exactly how long I’ve been enjoying this dish, but that might distress you; after all, when I was a kid [...] Read more »
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The sun comes up early in Shenzhen, and today it brought rain with it. In fact, a deluge. So much rain it had to get an early start, and the thunder and lightning preceded first light by about an hour. That left plenty of room for a second big storm to hit as dawn broke. [...] Read more » A quick post today; lots of stuff happening, and the trip to China is just around the corner! Photo from “Cooking Up a Storm” A strange conversation with my wife comes to the rescue… Most times, I prefer simple recipes over complex. Less to go wrong, and if the ingredients are fresh there will be plenty of flavor. Sometimes, though, I like to pretend I’m a chef and try something a little bit showy or involved. Ancho Chile Fish That’s not to say it’s [...] Read more » Here’s a quickie for your fish requirements. (No, those fish don’t need a quickie, YOU do!) Black Bean Garlic Fish This one is flavorful and spicy (if you include the chile strips), but what I like about it is how easy it is to make. Almost any firm white-flesh fish works. Probably would work for shrimp or [...] Read more » Most of us think of fish dishes as mild, with flavors that kiss the palate and linger like a first kiss: lemon, dill, parsley, cream and so on. |
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