On Food From a Foodie

The REAL hot cocoa: raw cocoa, melted
with local honey, and a spoon of milk.

Jesse and I both have our own speciality in food.  I, Kristine, have been in the service industry now for 9 years in a wide variety of restaurants and food specialties.  I have read countless books and watched every movie there is on food, food revolutions, vegetarianism, animal health, food economics, etc.  Jesse is a born chef with the art of a master instilled inside him.  I like recipes and to diverge from there,  while Jesse sees it as a 'taste and see' art.  Both artists in the kitchen, with a lot of time together and a great supply of good, high quality food, have created some magnificent dinners!  And, here they are:

Spicy curried vegetable lentils over red potatoes.

Cooked corn, shrimp scampi, and assorted steamed vegetables.

Cream of Spinach soup at Cajas - the mini toasts are smokey, you add crushed salt on your own accord.

4 pounds of Mussels and Clams, steamed in white wine, butter, garlic, and green onions
Served with pasta, tossed with mozzarella cheese, tomatoes, fresh basil, and onion.

Kind of like putting Paloo Palak and Sag Paneer together.
Fresh peas, cooked with curry and spices, tomatoes, queso, onions.
Served over garlic mashed potatoes.

Fava beans, peas, potatoes.

Dessert: bananas, cocoa melted with honey over top.
Sprinkled with granola.

Ahi Tuna Steaks (fresh $2.50/lb), seared and seared over
vegetable pasta.

Another version with ahi tuna steaks, topped with guacamole.

Anaheim peppers stuffed with black beans, corn, rice, topped with melted cheese.   Steamed to perfection.

Jesse's Ahi Tuna steak masterpiece- seared with an egg wash with aji spice, garlic, salt.  Mmmmmm.