Saturday, September 27, 2003

CoolHomepages Design Academy

CoolHomepages Design Academy

Tuesday, September 23, 2003

Another culinary masterpiece!

Fish Tacos. Sounds Gross, absolutely fabulous.

Take a fresh piece of tuna, 3/4 lb. or so. Rub both sides with Old Bay. Place on a plate and cover with a small layer of well shaken Italian dressing. Put in fridge while prepping the other stuff.

Preheat a grill to its hottest setting. Clean the grill well or the fish will stick.

Shred some jack and cheddar cheeses.

Acquire some GREEN taco sauce. Remarkably, the house brand at Wal-Mart is quite good.

Sour cream, if desired.

Lettuce or cabbage, finely shredded.

Taco Shells in preheated oven at 375.

Take fish from fridge and move to the grilling area. Oil the grill WELL with olive or vegetable oil and quickly place fish on the grill. Don't worry about fancy grill marks, it'll all be covered up.

Grill fish about 4-5 minutes a side, until fish flakes easily.

The taco shells will be ready at about the same time as the fish.

Cut fish into strips with the grain, and place in taco shells. Cover with cheese, green taco sauce, sour cream, and lettuce.


Other fish that might be good is Mahi-Mahi and Shark, or possibly any white, flaky fish that grills well.

Monday, September 22, 2003

Coq au Vin - A Good Dinner

It was hard to find a better meal than this, prepared and eaten last night:

Cooking uncovered over high heat, the liquid reduces and concentrates its flavors in a fraction of the time required for the traditional long-simmered dish.


  • 1/4 cup all-purpose flour
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 6 (4-ounce) skinless, boneless chicken thighs
  • 1/4 cup chopped white onion
  • 1 tablespoon olive oil
  • 1 cups quartered cremini mushrooms
  • 1 cups diced carrot
  • 1/3 cup (1/4-inch-thick) slices Canadian bacon
  • 1 cup dry red wine
  • 1 cup fat-free, less-sodium chicken broth
  • 1 cup diced fresh Roma (plum) tomatoes


1. Combine flour, pepper, and salt in a zip-top plastic bag; add chicken. Seal and shake to coat. Remove chicken from bag, shaking off excess flour.

2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and onion ; cook until browned, turning frequently. Remove chicken from pan.

3. Add mushrooms, carrot, and bacon to pan; saute 2 minutes. Stir in wine, broth, and tomato paste; cook 9 minutes. Return chicken to pan; cook 8 minutes or until chicken is done.