On Saturday there will be an Empty Bowls fundraiser in downtown Lake Worth for continued relief in Haiti. Looks like it was organized by Clay Glass Metal Stone Gallery. I wasn’t even aware this was going on this weekend until I saw it in the Post’s Neighborhood Post section today.
From their facebook page:
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Another post on food today, I think tonight I’m going to be making Bánh Mì, a vietnamese style sandwich. Thanks to Daniel’s daikon that he brought over on Monday, I’ll be pickling that with a carrot and putting it on some super crusty french bread with some leftover grilled chicken and straight from the garden cilantro.
Thanks to Battle of the Bánh Mì, for photo and inspiration.
How to make pickled daikon and carrots, via NYTimes.
Was listening to WLRN’s Topical Currents hosted by Joseph Cooper today as I was returning from dropping my Dad off at the airport. Cooper was talking to Linda Gassenheimer and the owners of John Martin restaurant about their St. Patrick’s Day plans. Linda went a bit off topic and mentioned a recipe that she’s putting in her book that will be full of Key’s recipes, and I’m glad she did. It was Cumin-Chili Crusted Snapper with Tomato Rice (Arroz con Jitomate), conveniently when I got back to the office it was already up on her web site. It looks like she occasionally changes out the featured recipe on her site, so I’ll reprint it here, all credit to Linda Gassenheimer and DinnerInMinutes.com:
ENTREE: CUMIN-CHILI CRUSTED SNAPPER
2 tablespoons flour
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and freshly ground black pepper
1 egg white, lightly beaten
3/4 pound snapper fillets
1 tablespoon canola oil
Mix flour, cumin, chili powder, and salt and pepper to taste in a bowl. Set aside. Dip snapper fillet in the egg white and then in the flour. Coat both sides of the fillet and shake off extra flour. Heat the oil in a nonstick skillet over medium-high heat. Saute 3 minutes, turn and sauté 5 minutes. The fish should be opaque. Makes 2 servings.
Thursday, Mar 18
Mostly Cloudy
Currently: 65˚F
Feels Like: 65˚ F
Hi: N/A˚, Lo: 51˚
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