Huachingo a la Veracruzana, but made with fresh walleye rather than red snapper. Saute white onion, garlic, flat-leaf parsley, and piquillo peppers. Add crushed tomato, S&P, chopped green olives, sliced jalapenos en escabeche, and some of the chile vinegar. When the sauce is cooked down, add the walleye fillets, poach in the sauce, and top with capers.
Walleye was from a local fish market. Mrs. C grew up eating freshly-caught walleye, and approved. Looks like we will be sending more business their way. 
Arroz Poblano: roast Poblano chiles and blend with white onion, garlic, spinach, flat-leaf parsley, cilantro, and Mrs. C's freshly made chicken stock. Fry the rice, add puree, and then cook the rice in chicken stock. A favorite.
