scubadoo97
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I most often make a fresh green tomatillo salsa w/ green chilies and cilantro . It’s a stable on the tables of relatives in Mexico
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Yes I knew this, and was editing as you posted your suggestion. It didn’t dawn on me earlier in the kitchen when making dinner and then it was an oh yeah moment
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Salsa verde with tomatillos, green chilies and cilantro and a fresh squeeze of lime is a fav. No cooking needed
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Now I feel deprived.
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@Margaret Pilgrim Southern comfort on a plate
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I don’t know, anything BKEeats posts looks pretty darn amazing
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Never had much issue getting sardines out unbroken. Just need to take with the first one
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Roasted chicken this evening. So basic but always good. Butter and rosemary under the skin
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Pan seared Steelhead and scallop with braised radishes and zucchini. The sauce was a little reduced fresh squeezed orange juice and butter
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After reading recent posts on tinned fish, lunch was a can of sardines broken up and topped with a good squirt of sirracha
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@robirdstx that looks like some of the best tilapia I’ve seen in a while.
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@Kim Shook condolences on the passing of your Mom. May the sweet memories linger
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Cookshack. A very well made smoker. Not a lot of bells and whistles on that model but It does the job well. Inspired a few knock offs. Your Q looks delicious
