Spicy Fish Tacos and My Must-Have Taco “Toppers” for Cinco de Mayo!

This weekend I’m going to make my family’s favorite spicy fish tacos for Cinco de Mayo! We’ll set up a  “taco bar” for guests so they can build their own tacos with the condiments they like. We’ll mix top shelf margaritas and have a fabulous time. Fish tacos are always a hit at my house, not just on Cinco de Mayo but any night of the week. I like to use fresh Red Snapper, Halibut or Mahi Mahi filets because their firm flesh holds shape when cooked. Don’t forget to serve these tacos with my delicious condiments and salsas (recipes below).  Happy Cinco de Mayo everyone! Continue reading »

A Delicious St. Patrick’s Day

As the Irish say, “Laughter is brightest where food is best.” In honor of St. Patrick’s Day, the pot of gold at the end of the rainbow is my friend Ruth Star’s famous corned beef brisket.  Not only does it fit the bill for St. Patrick’s Day, it’s perfect for your Passover dinner (and all year round). The best cut of brisket comes from the foreleg, just below the animal’s shoulder. It benefits from slow cooking, and is hard to beat for flavor and texture. You’ll find brisket in either a triangular or rectangle shape, typically 5 to 10 pound roasts. The expression “corned” means the beef has been cured in pickling spices and usually some sugar. I serve my brisket with buttered parsley new potatoes, roasted spring carrots and asparagus. Tips for how to prepare these delicious side dishes are at the end of my corned beef recipe: Continue reading »