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Asian/ ENTREES/ Seafood

Commander Tso’s Cod

Celebrate the Chinese New Year on Jan. 25 with this better-than-take-out twist on a classic.

According to The New York Times General Tso’s chicken is not really named for Tso Tsungt’ang, a 19th-century general. Although, he is believed to have enjoyed the dish, this ubiquitous offering traces its roots to Peng Chang-kuei, a chef who created the dish in 1950s Taiwan. Later, when he moved to the United States in 1973, he brought his recipe along with him. Once here, he sweetened it to appeal to Americans.

Here I have replaced the chicken with cod and toned down the sweetness just a bit. But feel free to add more sugar if you like. And because I love a good alliteration, I’ve named it Commander Tso’s Cod — after no one in particular.



Guilty Salmon

Salmon with Cream Sauce with spinach, artichokes and sundried tomatoes

So usually when I eat fish, I am eating fish because I want a lighter dinner. Not so if you plan on bathing your salmon in heavy cream. But hey, everything in moderation. And ya know, there’s spinach here too.


ENTREES/ Seafood

Peruvian Shrimp Tostadas

One of my favorite NY Times recipes is Peruvian Roasted Chicken with Spices Cilantro Sauce. Here, I have used the marinade on shrimp which turned out to be a great idea. And making tostadas was an even better idea. [sp_recipe]