I made Thai stuffed peppers last night (with awesome farmer’s market sweet peppers and ground chicken), and wanted a similarly-themed side dish to go with them. Thinking back to this recipe, I figured it’d be a good way to use up my string beans from two market trips ago. I omitted the chicken, naturally, thickened the sauce with a cornstarch slurry, swapped the jalapenos for dried red Indian chiles (which I also used in the stuffed peppers) and ended up with something delicious.
Monthly Archives: July 2009
I made fish tacos the other day. I made a marinade very similar to my old standby recipe. I added some chili powder, used cilantro as a topping rather than in the marinade, used sauteed poblanos, and used shredded cabbage and queso fresco as a garnish. But the biggest difference was I grilled the fish rather than sauteeing in a pan. I also substituted striped bass for the tilapia, and I prefer the switch. The fish gets an added smokiness grilled, and feels more firm, too.
By request from Amy 😉 . I may be fudging a bit on the proportions b/c I can’t find the book I got them out of (plus I ended up, like, tripling the recipe), but this will give you a general idea. As a note, I thought it needed more kick.
Made this for dessert on July 4 – my Mom brought with her an Emeril cookbook for inspiration.