where the image is meant to titillate and inspire the cook
Fresh Pacific Swordfish with Chinese Fermented Black Bean Garlic Marinade
Fresh Pacific Swordfish with North African Harissa Marinade
For a fresh twist, pair your common fish with uncommon flavors!
Try these two piquant marinades – from a jar and a tube!
Tagine of Petrale Sole with Artichoke, Olive, Yuzu
This fragrant dish is flavored with Italian parsley, thyme, garlic and yuzu (a Japanese citrus).
Continue reading “Tagine of Petrale Sole, Artichoke and Olive”
Tagine of Spicy Lamb Meatballs
With Chickpeas and Yuzu
Served Over Couscous
Garnished with Red Chile, Cilantro, and Mint
The inspiration for this awesome recipe came from the little cookbook, TAGINE: Spicy Stews from Morocco, by Ghillie Basan. They used this dish for the photo on the cover of the book. It looked so tasty, within minutes of pulling this book off the shelf, I was off to the butcher for some fresh ground lamb. And since my yuzu tree is full of ripe fruits, I decided to use yuzu (a Japanese citrus) in place of the lemon in Ghillie’s recipe. I made some other changes to her basic recipe, including the omission of butter and the addition of chickpeas. With all the spices, herbs and citrus, this dish is a real winner.
