Conch Fajitas

For the full story on Conch Fajitas, go to this link. The snorkel boat captain suggested that I grill the conch steaks by pounding them very thin, wrapping them in foil with peppers and onions and cooking them quickly. That sounded like a fajita to me, so I improvised a marinade from what was in the fridge and the spices I’d packed. Read more

Tex-Mex Succotash

Corn and beans are the classic Mexican subsistence food. For thousands of years the Mayan civilization depended upon these staples for their existence. They had no idea how important to their survival this combination actually was. You see, the combination of the amino acids in beans and corn makes a protein that is perfectly complete for the human body to use. Arguably, succotash in its varying forms- just about any kind of bean combined with corn will do the trick- might be the most important food for vegetarians to make a regular part of their diet. Read more

Puerco Pibil (Yucatan-Style Slow Roasted Pork)

Adapted from Recipezaar.com recipe number 86448

Here’s a little something to consider for the upcoming Cinco de Mayo.  It’s a dish that’s a bit of a hybrid of braising and roasting.  It isn’t really roasting because you are containing the juices of the meat to keep the meat moist and flavorful.  It isn’t really braising because the meat isn’t sitting in a braising liquid.  It’s very flavorful and versatile. Read more

Pan-fried Red Snapper with Chipotle Butter

Adapted from The Gourmet Cookbook, edited by Ruth Reichl

Aside from the fact that this is an impossibly easy and tasty dish, I’m offering this recipe to you to introduce you to the world of compound butters.  Sounds fancy, eh?  Nah. Read more