Pan-Fried Fish & Avocado Tostadas
Tostada shells are fried tortillas made from either corn or wheat flour. Found in the international or snack aisle of most grocery stores, they make an ideal base for any number of Mexican toppings.
Tostada shells are fried tortillas made from either corn or wheat flour. Found in the international or snack aisle of most grocery stores, they make an ideal base for any number of Mexican toppings.
This dish has a spicy kick to it. However, it can be customized by adding as much or as little of the garlic chili sauce as you like. Serve with hot cooked rice or egg noodles.
One potato, two potato, three potato, four...if Dad really likes this, he can have some more!
Being blessed with living near the Pacific ocean, we have always been experimenting with different ways to serve salmon. We've tried pan frying, poaching, baking, etc. but always come back to the BBQ. With our BC weather, we have barbecued in the dead of winter, in the (mild) snowy season and throughout the year. After purchasing our newest & best barbecue (grill) ever 2 years ago, we feel we have perfected the ultimate salmon BBQ recipe. It's easy to prepare and the blend of herbs & spices lend a unique flavour "memory" of tangy & sweet without covering up the salmon's own natural goodness! We pretty much only eat our salmon this way now and especially incorporate it into any evening of happy entertaining, including New Years!
Gobble up this sweet rice pudding as soon as it's ready, because it thickens and loses its creaminess quickly. The half vanilla bean we call for in the ingredient list should be halved crosswise; if you halve it lengthwise, the moist seeds of the unused half will quickly dry out and lose their flavour.
(Kara-age)
This is a popular staple in Japanese bento lunches. To ensure a crisp coating, toss a few pieces of chicken at a time in the cornstarch then immediately fry. This chicken is just as good at room temperature as it is hot.
