Esquire Theme by Matthew Buchanan
Social icons by Tim van Damme



Fish Tacos

I used Mark Bittman’s broiled white-fish taco recipe to really maximize my fish tacos.  I chose Tilapia as my fish, and warmed corn tortillas in the oven right before we were ready to eat.   With fish tacos, it is all about the toppings, which I served: fresh guacamole, cilantro, pickled jalapenos, chopped tomatoes, thinly sliced radishes, sour cream, chopped red onions, and a dollop from the Mexican corn sauce to really make it over the top.

I served this with Mexican Corn and Cuban Black Bean and Potato Soup



Egg Sandwich: Kale, Balsamic Red Onions, & Romano

With leftover balsamic red onions and sauteed kale from the other night, another delicious breakfast sandwich creation was about to happen. 

I steamed the kale that I had sauteed in olive oil with garlic the day before to reheat it.  I also reheated the balsamic red onions that I had broiled the night before.  (note: both of these recipes for sauteed kale and balsamic red onions have already been posted on my blog, so just search for them).  I thinly sliced Romano cheese to place on the toast (Bread Alone has the most delicious whole wheat sourdough), followed by the re-heated kale, balsamic red onions, followed by a poached egg.