Tal Davies Spicy Garlic Zucchini

I met Tal Davies on a windy beach in Port Orford, Oregon in November 2005. He was enjoying a break from his weekly rounds delivering a real estate magazines. I was cold and wet and asking serious questions about my decisions to cycle from New York to Rio de Janeiro. After chatting some and enjoying a smoke we said are goodbyes and after crossing briefly our paths continued. 

Tal lifted my spirits on that cold afternoon on the US West coast and yesterday he did the same. Popping an email in my inbox it was a joy to here from him and to receive this hand written recipe that he attached to the mail.  Most recipes I found on my trip were scribbled on bits of paper or the back of napkins and in this digital age I cant tell you nice it is to see a hand-written recipe, albeit scanned into a zillion pixels.

Zuccini
  • 1 medium courgette/zucchini sliced
  • 1 jalapeno chopped
  • 3 cloves garlic chopped
  • 5 fresh basil leaves chopped
  • 1 tomato diced
  • Grated Parmesan Cheese
  • Olive Oil 

1. Heat a good glug of oil over a low heat and fry the  courgette/zucchini until they start to brown.

2. Add the jalepeno and garlic and cook until the  courgette/zucchini are golden.
3. Add the the basil, tomato and cheese and heat until the tomatoes are lightly cooked.

This entry was posted on Thursday, May 7th, 2009 at 08:59 and is filed under American Recipes. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.

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