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What's on the menu tonight?

Chilean sea bass, some wild rice and roasted sweet tater and carrots

seabass1.webp
 
Not only can I cook, my cooking is the bomb. This is my own recipe.

The sauce is adobo sauce, chipotle peppers, sun-dried tomatoes, and tomato paste processed in a food processor.

I diced, minced, and grated a large white onion, several cloves of garlic, and a couple tbsp of ginger. I sliced up several pounds of chicken thighs, several varicolored bell peppers, five or six tomatillos, and seeded and finely chopped three serrano peppers. The corn tortillas I made with masa harina, salt, water, and a little lard, rolled into balls, pressed in a tortilla press, then cooked in a skillet.

The spice mix is mostly various powdered dried chiles, oregano, achiote, cumin, granulated lime, and other such "Mexican/Southwestern" spices. It's essentially Andrew Zimmern's Mexican Fiesta seasoning with a few tweaks of my own, manufactured by Badia.

 
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