It is not all pies and Mac n’ cheese molded into giant mozzarella sticks around the Sidework househould. Most of the time I try to eat healthfully.
This dish evolved out of a Pescado Veracruzano that was on the menu at a restaurant I managed several years ago. The restaurant dish featured a feared fish filet atop a bed of rice surrounded by a rich broth packed with lime, onion, olives, oregano and tomatoes. It was delicious.
So I took that idea and amped up the nutritional density by switching out the rice for quinoa and adding the ubiquitous southern california hippie brassica du jour, kale. Thus the name, Pescado Los Feliciano, after the arty-crunchy LA neighborhood where I live.
The result is a forgiving dish that is sustaining yet light, comforting yet healthful. It comes together easily for a weeknight dinner but is impressive enough to serve for company. If you are overcoming a cold, dial up the lemon and garlic and let the steamy broth carry it into your bones. This truly is a go to dish for me.
For a vegetarian version, I double the quinoa and turn it into fritters. Then serve an island of fritters in a rich vegetable stock. Continue reading →
Let us take a moment to consider Kale. That humble, sweet green with the bitter bite that has the texture of an innertube when not prepared correctly. You can’t swing a salad spinner around Los Angeles these days without hitting a restaurant with a Kale Salad on the menu. I am ever hopeful, but alas, have been burned many times by the sub-par kale salad.
Until I encountered the amazing version at Food Lab in Silverlake. I had read about it on Yelp!, Twitter, Facebook, everywhere, and when I met a friend there for lunch a couple weeks ago, I knew I had to have it. Studded with almonds, shallots, brussels sprouts and romano cheese, this salad is my new obsession.
Y’all, I am obsessed with kale chips. I am not afraid to admit it, and I know I am not alone. On a whim a couple of weeks ago, I toasted some almonds and seasoned ’em up with a little salt and sugar, mixed them with the kale chips, and called it snack mix. It was delicious, but I knew it could get better. So I worked on the nut seasoning, and I think I nailed it.
I enjoy these almonds alone, or tossed with kale chips. I’ve plowed through bowls of this Almond-Kale mix while watching the NBA Finals, or a good Rom-Com, it is the crunch of popcorn combined with a sweet, salty, spicy flavor punch, and minus any of the empty calories.