gulfporter

Poutine. I did watch mi esposo eat some in Montreal. I couldn't get past the look of it.

Blackened grilled salmon over corn/bacon/shallot fry, over baby spinach.

Spotted Dick 😎

Grilled shrimp and goat cheese crostini with pesto and pinenuts.

Shrimp with Candied Walnuts and Udon.

Moroccan Couscous Cakes. Great use of leftover couscous!

The mouth taste (read: sliminess) of the cold smoked salmon is a major turn-off. I only like hot-smoked salmon. We are lucky we have a Canadian expat here who smokes and sells it. Hot-smoked hold up better in dishes such as fettucine alfredo and our personal favorite: hot-smoked salmon with local goat cheese in grilled quesadillas with some chipotle.

Moroccan shrimp and Israeli couscous. Recipe, here, https://www.tasteofhome.com/recipes/quick-moroccan-shrimp-skillet/ I cooked a tad longer until toothsome. Had cold grilled shrimp leftovers, added that after cooking, during resting time. I added fresh garlic to the onions and then sautéed the spice mix. I hardly every follow any recipe completely 😎 Made my own version of Ras el Hanout, pretty close to this one, https://silkroadrecipes.com/wprm_print/1100 Very happy with results, will make again.

Rack of lamb with caramelized Brussels sprouts and cherry-chipotle dipping sauce.

Made mini pavlovas with them. Will get fresh strawberries tomorrow. This prototype I filled with some cherry preserves.

Short ribs.....sorta. Went to small local carnacerIa and asked for costillas (ribs) de res (beef). The owner showed me big long beef ribs. I asked, quisiera mas pequeño (I want smaller ones). He said puedo corte (I can cut them). Well, ok. They were very tender and meaty, made them in Instant Pot with a boatload of carrots and onions. Served over lumpy mashed potatoes with a ton of liquidy sauce. fyi, this butcher shop is on our plaza and is famous for the dogs that line up outside for bones. The dogs never fight, wait their turn patiently.

Wish the picture was better. Had a half ear of corn, made it into crispy corn fritters. Added as little flour and corn starch as I dared, pressed them into panko and let them rip. Super crispy! I used a liberal amount of salt and pimiento picante powder that I brought back from Spain in November. Topped with grilled shrimp.