Foodiz Recipes

I have a new found obsession with  the Naked Chef . I suspect that he’s old news to most of you but I kind of just discovered him and all of his amazing cooking antics. While skimming through cookbooks at a relatives house recently, I stumbled upon one of his earlier books  and instantly fell in love. He makes cooking bread and pasta sound so easy and I love the laid back way in which this book is written. Most importantly, I must admit, I loved the photography. On another note, I have also had a slight obsession lately with tuna. Since I live no where near a fresh tuna source, I mostly buy it frozen. I keep finding the tuna that I really like from the market on sale recently and so, I’ve been eating a good bit of it the past few weeks. Jamie Oliver has a recipe for ‘Asian Infused Tuna’ in the above mentioned cookbook and I’m OBSESSED with it! I’ve been making it and eating it for dinner but really it would make a great dish to take for lunch (just hold off on adding the avocado until

I’ve been craving Fish Tacos. But not any kind of Fish Taco, I mean Ensenada, Baja California Mexico Fish Tacos. The real deal. These “the” original fish tacos are often imitated, and sad to say but rarely duplicated. How can something so simple in principle, can be so hard to replicate? I really believe its all in the ingredients and the particular sazon of the cook. Have you ever tried the authentic Baja tacos?… If not, please do. Tale says that the Baja tacos were created by the street stand “Tacos El Fenix” in Ensenada Baja California, Mexico. What is so special about a Baja taco? Well, let me describe it. Imagine a tempura-like battered piece of the freshest morning pacific caught white flesh flaky fish, on a Mexican corn tortilla, light mayo-crema, shredded cabbage, pico de gallo, and a spoonful of spicy green or red spicy salsa and a squeeze of lime. The bite is ethereal, crunchy, tender, fresh, savory, acid, spicy your tastebuds go on ecstasy. I have not eaten Baja Fish Tacos i