by Randal Byrd | Jul 24, 2013 | Seafood
I heard this story on NPR today, and thought it was worth saving the recipe. Use any flaky white fish. The rub is inspired by a recipe that appeared in Gourmet Magazine from June 2007. Slaw1/2 head cabbage, cored and shredded (about 4-6 cups)2 cups peeled and shredded...
by Randal Byrd | May 30, 2013 | Seafood
Sometimes I just don’t feel like firing up the grill. This is a fair approximation of a grilled fajitas dinner. Sherry gave it a thumbs up.Ingredients1/2 – 3/4 pounds medium shrimp; peeled and deveined. 1 red bell pepper; whole1 green bell pepper; whole1...
by Randal Byrd | Jan 16, 2013 | Meat
Found this interesting approach to Carnitas.Tried it on Jan. 24th with country style ribs rather than a roast. I put most in a 2 liter corningware, and the rest in a small cast iron skillet. I covered both with foil.After 3 hours in a 250 F oven, the ribs in the...
by Randal Byrd | Jul 14, 2012 | Casseroles, Seafood
Seafood and Guacamole Enchiladas I make up a seafood salad from mock crab meat. It’s great for sandwiches or in a tortilla wrap. I served Sherry a wrap, and she suggested I heat it up next time. So I decided to try this combination. Ingredients 2 cups seafood...
by Randal Byrd | Jun 9, 2012 | Seafood
Sherry asked me to whip her up something, so I found a can of crab meat in our pantry and decided to go from there. One can of crab meat is enough for two well stuffed quesadillas. I make up one for Sherry, and while she’s enjoying, I make up a second one for...
