What's for Dinner, Wed., May 2, 2018

[NJCher]

I just tasted the taco filling for tonight on my way in the door from work. Ummm! I see he used organically raised pork (ground) and chorizos for the filling. Corn tortillas.

What else I don't know and the chef is incommunicado taking a nap.

Home from his food show, I see the place stacked high with goodies: Walker's shortbread cookies, bottles and bottles upon bottles of specialty tomato sauces, boxed chocolates (Guylian), various prosciuttos, pancetta, etc. Oh and lots of olives oils, and one I especially like because it was mentioned on 60 Minutes for its purity.

[yellerpup]

1. We're having fish tacos tonight.

Salsa cruda, refried beans, it's gonna be mouth watering!

[irisblue]

2. Shrimp Curry

I used Jane Brodys' 1985 recipe from her book 'GoodFoodBook', with a few changes, I didn't have raisins or cashews, I subbed chopped peanuts, cashews were better. The recipe is online. I chilled it for an hour then served it over a mixed green & sweet peppers salad. Sparkling water with lime, I'm out of my decaf tea of choice. Bummer.

[Wawannabe]

3. I made tacos too

Street taco style.
Pork loin marinated in taco seasoning and garlic sauce. Simple toppings of cilantro and onion in corn tortillas.
Also, since avacado were on sale...
Guacamole on the side. Yummy!

Made homemade orange julius for dessert.
Blend vanilla ice cream, bananna and OJ.