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CEVICHE! ~ Costa Rican Style

CEVICHE! ~ Costa Rican Style by Amos Miller

My buddy, Ed, of Puerto Rican descent, spent his time in the Air Force in Central and South America. Ed's favorite dish: ceviche! He tells endless tales of trying ceviche, which is seafoods 'cooked' in nothing but citrus juice. Ed always said that the ceviche he would eat by the gallon, if he could get it, was that he had in Costa…

7 votes
102469 views
GOW CHOI GAU – SHRIMP & CHIVES DUMPLINGS

GOW CHOI GAU – SHRIMP & CHIVES DUMPLINGS by Linda Tay Esposito

Gow Choi - Chinese chives are stronger in flavor -- more garlicy taste than regular chives -- than regular chives. The flat-leaf, foot-long green is used as a vegetable rather than used as a herb. In this classic dim sum dish, the chives are mixed with shrimp and stuffed in a a dumpling. The crystal dumpling skin is made from…

5 votes
24977 views
Creole Crabmeat Pie

Creole Crabmeat Pie by Amos Miller

While this wonderful recipe is often used as a stuffing for everything from zucchini to fish to chicken and pork, try it iinside your favorite pie crust for a show stopping entree. You can also use it as an appetizer in minature pie shells for a great party treat. This treat can be served out of the oven or out of the refrigerator.…

3 votes
4189 views
In the Raw…Ceviche!

In the Raw…Ceviche! by Justin Thyme

Ceviche (also spelled as cebiche or seviche) is a citrus-marinated seafood, its birthplace is disputed between Peru and Ecuador.[1] Although it is a typical dish of both countries, many other countries in Latin America have adopted it, with variations. Both fish and shellfish can be used in the preparation of ceviche. In Peru, it…

4 votes
6957 views
Baja Fish Sandwich with Chipotle Tartar Sauce

Baja Fish Sandwich with Chipotle Tartar Sauce by Kathleen is Cooking in Mexico

This popular Mexican sandwich originated in Baja California, Mexico, and is now found across the country in favorite tourist destinations. It is commonly served with a thin mayonnaise sauce, but I like to serve it with a Chipotle Tartar Sauce. Chipotles are smoked, dried jalapeños, and provide color and a hint of smoky flavor. Serve…

1 vote
5850 views
Strawberries & Cream Pie Pops

Strawberries & Cream Pie Pops by karenrecipe

Playful pie pops are the perfect treat for spring time. Kids will love decorating the cute cookie cutter shapes too.

1 vote
4438 views
Seafood Paella

Seafood Paella by Debi Shawcross

2 votes
3893 views
Halibut Over Wilted Escarole

Halibut Over Wilted Escarole by JoannE.

Escarole has broad leaves and is less bitter then other members of the endive family. Despite the difference in appearance, it has almost the same taste as radicchio. High in folic acid, fiber, and vitamins A and K it thrives in the fall growing season *Sea Bass, Salmon or Tilapia can easily be substitute for halibut. The same 8…

3 votes
6027 views
Conchiglioni al Forno

Conchiglioni al Forno by Carmelita

You can fill pasta shells with practically anything, so having a free hand I decided on something light: a "trito" or chopped mixture, of fish and vegetables. You can see my base ingredients, enough for 4 for a light lunch or for 2 greedy people, in the second picture in the gallery. I used:

4 votes
7820 views
Grilled Grouper with Quinoa, Asparagus, Mint, and Meyer Lemon Dressing

Grilled Grouper with Quinoa, Asparagus, Mint, and Meyer Lemon Dressing by Debi Shawcross

1 vote
4081 views