Monthly Archives: March 2015

Caramelized Pineapple Salsa and Mahi Mahi Tacos

Caramelized Pineapple Salsa Mahi Tacos

Nothing says “Island Cuisine” like caramelized pineapple and Mahi Mahi rolled into a warm corn tortilla – served al fresco while over looking the Pacific. I’m sharing my dish at Fiesta Friday.

Have you every cooked your fish in fruit salsa? No? You should definitely get it a try. I chopped the salsa ingredients once and used 1/4 to cook the fish in and served the rest at the table. Sautée the Maui Gold pineapple with red onions, ginger, cilantro, red pepper and jalapeño until golden. Add the fish and cook until just opaque. The fish will have a slightly sweet spicy glaze and little bits of caramelized pineapple and onion.

I would serve this along side coconut rice or sesame confetti zuc noodles if I wanted a more formal meal but tacos seemed just right for a casual meal on the lanai. I served these with a crisp white wine and a healthy dose of tropical air.

This recipe would work with any fruit or tomato salsa. The salsa serves as your sauce for fish or chicken. “What could be easier than that?” said in Ina Garten’s voice.

A Rough Recipe:
Chop 1 red onion, 1 cup of ripe pineapple, 1/2 bunch cilantro, 2 inches of fresh ginger, 1/2 jalapeño to taste, 1 small red bell pepper. Add a squeeze of lime. Sautée 1/2 cup of your salsa in 1 tablespoon butter and a splash of olive oil. Cook until golden and the add fish. Steam over the salsa, turning once until just opaque, about 10 minutes.

Serve with warm corn tortillas, Sriracha sour cream, angel hair cabbage or shredded lettuce and lime wedges.

Caramelized Pineapple Salsa Mahi Tacos


Caramelized Pineapple Salsa Mahi Tacos
Caramelized Pineapple Salsa Mahi Tacos
Caramelized Pineapple Salsa Mahi Tacos

A warm Aloha,


Friday Fictionerrs
Photo credit: David Stewart

100 Word Flash Fiction


I fell under her spell at first glance; a gamine debutante and a ragged jazz player with no future. As our story unfolded, the music allowed no divide, every mournful note of her violin was answered by the soulful sigh of my sax. Continue reading

“Je suis India’s daughter” – Indian goverment stop defaming your daughter

This post about sexism and acceptance of the rape of Indian women moved me deeply. We are all sisters on this small planet and if we don’t care for each other then who will?

Roots & Water

India’s home minister has threatened action against the BBC, after it aired a film in the UK featuring an interview with an Indian rapist on death row.

The video that I managed to watch before it was taken down in Youtube shows the story of the victim’s meaningful life , the sorrow of her parents on losing her in this horrific way and the abject poverty and harsh environment that bred her killers. It shows the deep rooted bias against women ,in the psyche  of a portion the Indian society and passive acceptance of this bias in the remaining portion of the Indian society ,that facilitated this crime. It shows the massive response from another portion of the society – mainly women’s group and students – that banded together with unprecedented efficiency and demanded quick justice.

Here’s the link to the documentary..if its still working:

Now more than 2 years…

View original post 340 more words

My Fountain of Youth – Friday Fictioneers


Photo @ Rachel Bjerke

Photo @ Rachel Bjerke

My Fountain of Youth

“Red pill, blue pill, little yellow capsule,” she sorted out loud, bifocals askew.

“The red’s for vim. The blue’s for vigor. The yellow is for good measure.” she quipped as she reached for her kale smoothie handing him the costly treasure with a gnarled hand she barely recognized.

“How can you stomach that vile green?”  he asked, nose scrunched.

“What Dear? Why are you whispering?” she barked a little too loudly.

“The green drink, why?” he shouted towards her good ear.

“My fountain of youth!” she slurped.

“Now drink your Metamucil, we are late for your podiatry appointment.” she commanded as was her prerogative.

“And don’t forget your nitro.” 



I’m feeling my age today and all the kale in the world doesn’t seem to be stopping the sands of time. You can only hold onto youth in your heart because your hands and your neck will always give you away. If you can’t laugh at yourself …. How you gonna laugh at somebody else?

Be well and drink your kale.

Read more flash fiction here

Corned Beef Tacos With Sriracha Chili Cream

Corned beef tacos
Happy Saint Patrick’s Day

Now that our nest is empty and my darling hungry sons have flown the coop, we finally have leftover corned beef to eat. Cooking corned beef is a family tradition handed down from my immigrant great-grandfather, Michael Tracey Lane, who fled Ireland during the potato famine. I’m sure that my sons will carry on the tradition because as I’ve implied, they never leave a scrap of delicious salty brisket behind. This year I cooked a large corned beef just so I could have leftovers. These tacos are stuffed with corned beef, slaw of green cabbage and orange carrots reminiscent of the Irish flag, and highlighted by two sauces of sour cream horseradish and spicy Sriracha cream. Enjoy my salute to my ancestral home and to St. Patrick who had the good sense to bring Christianity to the Irish while recognizing their need to keep some of their pagan symbols and rituals. I’m inclined to embrace the Druid and Fae aspects of Irish traditions me self. Slainte, to your health.




Corned beef
Corn tortillas
Green cabbage
2 carrots
1 bunch cilantro
1 cup sour cream or plain Greek yogurt
1 tablespoon Sriracha chili sauce
1 tablespoon horseradish


Braise your corned beef. I use the crockpot and it always turns our deliciously. Flake the corned beef.
Slice the cabbage into thin strips. Grate carrots with a box grater. Chop cilantro. Combine all vegetables into a slaw.
Combine 1/2 sour cream and Sriracha sauce for a spicy red sauce and 1/2 sour cream and horseradish.
Steam or fry corn tortillas.
Assemble tacos. Corned beef topped with slaw and Sriracha sauce and/or horseradish sauce. Serve warm with Guinness beer to rave reviews.

Slainte, To Your Health

Not On My Watch – Friday Fictioneers

Photo Prompt by

Not On My Watch
By Tracey Delaplain

They all tell the same story when you bring them back.
“No fear, just peace.” Today was no different.

I heard her voice, “Come with me Doc, it’s just across the bridge.” I took a step with equal parts trepidation and curiosity, into the decaying meadow, a whiff of stagnation on the breeze. The light beyond beckoned, a respite from the bleakness. I yearned to go, to savor the peace.


The light was gone, my heart seized and shattered into a million pieces. The voice was replaced by my surgeon’s frightened command, “Not on my watch. Damn you. Not on my watch”.

For more Flash Fiction join us at Friday Fictioneers here

Arugula Pesto Stuffed Portobello

Arugula Pesto Portobello

My husband and I have a standing joke about vegetarian meals. I usually will ask for a vegetarian meal at medical meetings or awards dinners when my only other choice is beef. The joke is that 90% of the time the main vegetarian dish will be a portobello mushroom. Apparently the chefs can’t see past the mushroom when designing a meal of vegetables. I know that they want a “meaty” substitute but vegetarian cuisine can star any number of delicious option besides the “meaty” mushroom.

That being said, I’m bringing you a stuffed portobello mushroom to Fiesta Friday. 😉

I was craving pizza, lasagna, pasta, and all things Italian. I had arugula in the crisper that had to be eaten and these gorgeous mushrooms. The mushrooms are stuffed with a ricotta and sun-dried tomato base and topped with arugula pesto and parmesan. I have seen arugula pesto recipes but I had never tried one. I was pleasantly surprised at the fresh taste of this pesto and I will definitely make it again. I think it would make a great base for a salad dressing too.

Arugula Pesto PortobelloArugula Pesto Portobello

Arugula Pesto Portobello

Arugula Pesto Stuffed Portobello


1 portobello per person
1/2 cup ricotta cheese
1/4 cup sun-dried tomatoes, diced
2 teaspoons dried oregano
1 teaspoon crushed fennel seed
2 cloves garlic
3 oz parmesan cheese divided
2 cups arugula
2 tablespoons lemon or plain extra virgin olive oil
1/2 cup marinara sauce
Dash of salt and pepper to taste


Make pesto by combing arugula, olive oil, garlic, 2 oz shredded Parmesan and olive oil in a food processor until almost smooth. Adjust salt and set aside. Clean mushrooms, remove stem and scrape out gills. Stir tomatoes into ricotta. Add oregano and crushed fennel seeds. Fill the base of the mushroom with ricotta filling and spoon pesto over ricotta. Sprinkle remaining Parmesan over pesto. Bake in a covered dish at 350 F degrees for 35 minutes. Remove cover and bake until cheese is golden brown. I added a tablespoon of marinara sauce to each for color and served more on the side.

Arugula Pesto Portobello