Shrimp and Scallop Pasta with Salad
Yes, I am still cooking all the time. I have just not posted many recipes or photos lately due to time constraints. Here are a few things that I have really enjoyed making.
Smoked Duck Breast over Dandelion Greens
Buffalo Tenderloin and Jalapeno Pecan Stuffed Quail with Asparagus and Fingerling Potatoes
Today I was in the kitchen experimenting with some Chinese vegetables that I have never eaten. They were Shimeji mushrooms and Choy Sum. I loved them!
This recipe can be found in the Asian cookbook called Asian Flavors by Wendy Sweetster.
I really love this Asian Cookbook! Great photos and easy to follow recipes.
One of the more interesting things in the Freshwater aquarium world is the flower shrimp. I decided to photograph my personal shrimp . Flower shrimp open appendages on their arms wide like a flower to capture food particles. They are filter feeders. They then close the flower and feed it into their mouth. They are easy to care for so long as you have community fish, preferably live plants, and nothing aggressive.
This is how we do it down South in Texas. Boiling water, a big pot, and your choice of seasonings.
Houston has a restaurant that can make your feel as if your right home in Southern Louisiana Cajun Country. This restaurant is known as Ragin Cajun. Ragin Cajun serves some of the best po-boys, red beans and rice, boudin balls, gumbo, etouffe, jambalaya, crawfish, shrimp, blue crabs, and oysters on the half-shell around. The accordion’s sing out of the speakers as Cajun music is played. The tables inside are linked together, so you get a community feel, and often find yourself talking to complete strangers. Unless your related to the Scrooge, your tongue should dance to the flavors of Ragin Cajun. For more information visit http://www.ragin-cajun.com/
Laissez les bons temps rouler!
Raw Oysters On The Half-Shell
Boiled Crawfish
Red Beans and Rice
Fried Shrimp Po-Boy
Albert Moyer, Jr. 