Home Cooking 2


markethej | Feb 13, 200803:10 PM

My very first real job was working in a Spanish restaurant in Darien, CT. Started out washing dishes of course, but quickly progressed to working alongside the chef.

One of my favourite dishes was a spicy seafood casserole whose base was a zest sofrido.

I realize from asking around that there is no definitive way to make this dish. It is regionalized and personalized.

Anyone out there got some pointers?

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