linguine and clams

We usually saute some shallots and garlic in olive oil, add some white wine and herbs, then throw in the live clams (or mussels) to steam open (cover the pot).  Meanwhile, cook some pasta and mix it up with the clams and their steaming liquid. 

shrimp and sun-dried tomatoes on polenta

To form the base, I sliced some rounds from a tube of pre-cooked polenta, then brushed them with olive oil and broiled them until slightly browned.  I used some oil from a jar of marinated sun-dried tomatoes to saute some garlic; then added in the sun-dried tomatoes (sliced up), capers, and white wine.  Cook that until heated through, add in some shrimp and cook through - serve over the polenta slices.

papas y chorizo

I love this for a soft taco filling, or combined with eggs for breakfast.  I boiled some potato chunks, then fried them up with some Mexican chorizo.  Maybe a little bit of onion.  Delicioso!

crab-lemon linguine

This simple seafood pasta had crab and red jalapeno strips tossed with it, garnished with lemon zest and mint. 

typical taco time

This is how we do tacos - you'll see a homemade salsa on the side, as well as a blue margarita (just add a splash of  blue Curacao liqueur) and Spanish rice.  We softly fry our corn tortillas to fill with seasoned cooked ground beef, the salsa, shredded Cheddar cheese, and lettuce. 

sole and green beans with mustard sauce

I made a mustard sauce to go with the pan sauteed Dover sole, then realized that the sauce would also be good with some vegetables so I added some steamed little green beans (haricots verts) to the plate.

foie gras feast

We enjoyed a decadent meal when we ordered enough foie gras from http://www.dartagnan.com/ so that we each could have a 5 oz. meal.  We just pan-seared it with sauteed apples, balsamic vinegar and brandy; served with toast points and baby greens to cut the sweet, rich, fatty goodness.