I have a tagine, so I used it, but you can make this recipe in a covered dutch oven. The point is that it’s a one pot meal of delishiness. PrintRedfish (or Chicken) Tagine Ingredients2/3 cup chopped cilantro/parsley combo 1 TBSP pressed or minced garlic 2 tsp cumin 1 tsp smoked paprika zest and…
Author: Lanie Fioretti
My name is Lanie Fioretti and although I am not a classically trained chef or a degreed nutritionist, I have been studying food and nutrition voraciously since the early seventies. After working in public health and private practice for 22 years, I retired my dental hygiene license. I have taught cooking classes at Whole Foods and Central Market, done product development for a bakery in east Texas, catered, and been a personal chef. I usually think of myself as an improvisational cook!
Laredo Landscape
The landscape in Laredo is definitely dessert like. Most everything growing wild has some type of thorn, sticker, “jabby” thing! I think it’s interesting, but I understand the aversion some people have.
Laredo Looking Back
After I finished cooking at the lodge on Feb. 22nd, I had a plan to fly to Laredo, and spend the week there – American Airlines had a different plan that ended in me driving to Laredo on Monday morning. It’s not the first time I’ve been stranded by American Airlines “doing what they do…
Baked Cuban Sliders
Had to come up with a lunch plan, for the lodge this week. Typically, we have a big brunch, appetizers, and dinner, but I had a group arriving early this week. I found some potato slider rolls and had some roasted pork in the freezer, so I decided to adapt the Hawaiian roll recipe. Don’t…
February Food Adventures in Austin
We made an overnight trip to Austin, on Valentine’s Day, and tried some restaurants, new to us. Our first stop was Fork and Taco on Burnet Rd. They have a scrumptious variety of unusual tacos, and homemade tortillas. I had a flank chimichurri and a short rib, Don had a jerk grouper, and a flank. Valentine’s night…