Mahi Mahi with Miso and Bok Choy
I made my own version of the famous black cod recipe from Nobu except I used mahi because it was on sale. I thought I’d have a little fun with plating, too. Making food look pretty is a lot harder than you’d think. I’ve got a ways to go on that part.
The recipe that I loosely followed is here:
Shrimp Creole and Grits
Tonight's dinner. This one took me a few hours. Most of the time went into peeling shrimp and chopping vegetables. Still, it was mighty tasty!
Taste Test Time!
Richard picked these up at the Mall of Americas. Sweet!
Masthead Hose Boss
How much innuendo can you get into your company name?
