Food photos 7: Fancier fare

tuna fritters with wilted spinach in olive oil and garlic: canned tuna, with yogurt, mayo, worchestshire, tobasco, celery, green onion, salt and pepper, and panko breadcrumbs pan fried in olive oil.


beef stew, with papaya (for its papain), assorted baby radishes, cauliflower, celery, red pepper, chicken stock, red wine, salt, pepper, vinegar, mint; beef pre-marinated in lemon juice, basil, soy sauce, salt, pepper, wine. Served over medium shells.

(Stew 2.0: beef stew. with potatos, eggplant, anaheim peppers, onions, cumin, chili, kosher salt, budweiser, shiraz, beef stock, parsley, tomatos, celery, corn, simmered in dutch oven for > 6 hours)


fresh shark steak, marinated in sesame oil, soy sauce, salt, pepper, garlic, lemon juice, broiled to 140 degrees (via meat thermometer), with sauteed/steamed broccoli, flavored with reserved marinade, salt, chicken stock and red wine, and then a pretty rice, yellow color from tumeric, with raisins and salt and chicken stock. and a glass of white wine


turmeric/raisin/salt/garlic/cumin rice (once again) with lamb and cauliflower curry: ground lamb, cauliflower, zuchinni, anaheim pepper, thai chili, onion, tofu, with cumin, chili, papprika, kosher salt, red pepper flakes, curry powder, turmeric, white wine, finished with parsley and yogurt. and a sprig of parsley