This reminds me of my mother and makes me excited for our Jamaica trip! I like the smooth and warm texture of the papaya chutney combined with the crunch from the panko bread crumbs (definitely try replacing your regular bread crumbs with panko bread crumbs... they rule).
1 lb flounder (abt 6 fillets, 2 per person and then leftovers for lunch!)
2 C (or more) panko bread crumbs
1/4 tsp cumin
1 small papaya, peeled and seeded
1/2 red onion
1 handful fresh cilantro
1 inch ginger finely minced
1-2 cloves garlic
1 TBSP lime juice
Squirt of Siracha (added to your spicy desires)
Olive oil
Salt/pep
Make the chutney a day ahead so all the flavors and juices settle. In your food processor add the papaya, red onion, cilantro, garlic, lime juice, ginger and Siracha. Pulse chop until chunky. Transfer to a pan over medium heat, add 1/2 C of water and simmer on low for about an hour or until everything is soft. Put in container, add some salt/pep and refrigerate over night or up to 3 days.
When the chutney is ready, mix the panko bread crumbs with the cumin, dredge the fish in the breadcrumbs and pan fry. You can season the fish with Old Bay seasoning before you dredge it if you would like.
Serve the salsa on top. You can serve this with anything you have. Rice with soy sauce is very nice or if you're watching your figure serve it over watercress. You could also do both!
Thursday, November 19, 2009
Fennel Pasta
I had never cooked with fennel before and had always wanted to. I discovered a super simple recipe and decided to try it. I thoroughly enjoyed the fennel and was surprised by how mellow the flavor was (I had heard it's very strong). Although, I did get some advice that the stems are way stronger than the bulb and I therefore only used the bulb. Next time I'll go further and pair this with some sort of fennel salad - I want to try a grapefruit and fennel salad with a citrus vinaigrette.
1 fennel bulb (bulb only)
1/2 lb Italian turkey sausage, removed from casing
1 15 oz. can of whole, peeled tomatoes
Any short cut pasta (try orechetti)
Balsamic vinegar
1 tsp dried basil
Olive oil
Salt/pepp
Preheat oven to 450 degrees. Remove the whole tomatoes from the can and get as much sauce off as possible. Sprinkle with salt, pepper, olive oil, basil and a touch of balsamic vinegar. Place in over for about 15 minutes or until just before they burn.
Using your food processor or a mandolin, finely slice the fennel bulb. If you have neither of these tools, chopping them into fine slices w a knife will be fine.
In a medium skillet, brown the turkey sausage with some olive oil. Once browned, add the fennel and some more olive oil and continue cooking just for about 3 minutes (you want the fennel to retain some "bite").
Pour the fennel/sausage mixture over the pasta and add the tomatoes. Toss and serve with romano cheese!
1 fennel bulb (bulb only)
1/2 lb Italian turkey sausage, removed from casing
1 15 oz. can of whole, peeled tomatoes
Any short cut pasta (try orechetti)
Balsamic vinegar
1 tsp dried basil
Olive oil
Salt/pepp
Preheat oven to 450 degrees. Remove the whole tomatoes from the can and get as much sauce off as possible. Sprinkle with salt, pepper, olive oil, basil and a touch of balsamic vinegar. Place in over for about 15 minutes or until just before they burn.
Using your food processor or a mandolin, finely slice the fennel bulb. If you have neither of these tools, chopping them into fine slices w a knife will be fine.
In a medium skillet, brown the turkey sausage with some olive oil. Once browned, add the fennel and some more olive oil and continue cooking just for about 3 minutes (you want the fennel to retain some "bite").
Pour the fennel/sausage mixture over the pasta and add the tomatoes. Toss and serve with romano cheese!
Tuesday, November 17, 2009
BIRTHDAY!
Hi, it's my birthday. November 17th. I have chosen to eat at Chipotle for lunch and I have no clue what I want for dinner (other than a martini). Maybe some oysters - yum! Martini and oysters are probably my fave combo in the world. I'll let you know tomorrow what I have.
Tuna Nicoise Salad
I'm doing salads this week and this is one of my all time favorites! I love the saltiness and the variation of textures this salad provides. The portion here is for 2 people only. If you notice, I didn't use potatoes in my recipe; I used whole wheat couscous instead to round the dish out.
1/2 head romaine lettuce
2 roma tomatoes, sliced
1/2 cucumber, seeded and sliced thin
1/4 red onion sliced paper thin
Handful of kalamata olives, sliced
2 boiled eggs
Handful of green beans
1 C couscous
1 can tuna
Vinaigrette
1 anchovy
1 TBSP lemon juice
2 TBSP olive oil
1 tsp dried parsley
1 tsp dijon mustard
1 medium garlic clove, finely minced
Salt/pepp
Fill a pot with cold water, place egg inside, cover and bring to just a boil. Kill the heat, keep covered and let sit for 11 minutes. Take the egg out and let cool before peeling and slicing. This makes a perfect boiled egg every time).
While the egg is cooking prepare the vinaigrette. Smash the anchovy in the bottom of a small dish. Add the lemon juice and continue to smash until pretty much dissolved. Add the rest of the ingredients except the olive oil and mix. Whisk in the olive oil at the end. Mix half this mixture with one can of tuna and let sit. Dress your lettuce with the other half and arrange on a platter and let this sit as well. I like to let the lettuce and tuna sit in the dressing for a bit to allow the flavors to absorb and the lettuce to just slightly wilt (don't worry, there is plenty of crunch elsewhere in the salad)!
Now is when I take the time to chop and arrange. Since the dressing is all in the tuna and lettuce, I just lightly salt the other veggies. You may chose to dress your lettuce and veggies all at once at the end. Up to you!
You will also have to quickly blanch and shock the string beans to retain crispness and accentuate the color. To do this, bring the egg water back up to a boil, cook the trimmed green beans for about 3 minutes, then immediates dunk them in ice water.
Assemble everything to your likings and serve on a platter and give each person a bowl of couscous to load the salad onto.
1/2 head romaine lettuce
2 roma tomatoes, sliced
1/2 cucumber, seeded and sliced thin
1/4 red onion sliced paper thin
Handful of kalamata olives, sliced
2 boiled eggs
Handful of green beans
1 C couscous
1 can tuna
Vinaigrette
1 anchovy
1 TBSP lemon juice
2 TBSP olive oil
1 tsp dried parsley
1 tsp dijon mustard
1 medium garlic clove, finely minced
Salt/pepp
Fill a pot with cold water, place egg inside, cover and bring to just a boil. Kill the heat, keep covered and let sit for 11 minutes. Take the egg out and let cool before peeling and slicing. This makes a perfect boiled egg every time).
While the egg is cooking prepare the vinaigrette. Smash the anchovy in the bottom of a small dish. Add the lemon juice and continue to smash until pretty much dissolved. Add the rest of the ingredients except the olive oil and mix. Whisk in the olive oil at the end. Mix half this mixture with one can of tuna and let sit. Dress your lettuce with the other half and arrange on a platter and let this sit as well. I like to let the lettuce and tuna sit in the dressing for a bit to allow the flavors to absorb and the lettuce to just slightly wilt (don't worry, there is plenty of crunch elsewhere in the salad)!
Now is when I take the time to chop and arrange. Since the dressing is all in the tuna and lettuce, I just lightly salt the other veggies. You may chose to dress your lettuce and veggies all at once at the end. Up to you!
You will also have to quickly blanch and shock the string beans to retain crispness and accentuate the color. To do this, bring the egg water back up to a boil, cook the trimmed green beans for about 3 minutes, then immediates dunk them in ice water.
Assemble everything to your likings and serve on a platter and give each person a bowl of couscous to load the salad onto.
Tuesday, November 10, 2009
Watercress, Quinoa, Sweet Potato and Scallop Salad
I needed something healthy and light last night. I felt like this weekend I had put on a few pounds (and I certainly don't need that). So, last night I made a delicious salad filled with nutrients.
1 bunch watercress
1 C quinoa
1 lb bay scallops
1 sweet potato
Cherry tomatoes
1/2 red onion
2 pieces of bacon
Juice from one lemon
1 tsp dried parsley
1 tsp paprika
1 garlic clove
1/4 C flour
salt/pep
Oil
Preheat oven to 450 degrees.
Peel and chop the sweet potato into bite size pieces. Sprinkle with salt, pepper and olive oil and spread on a cookie sheet and roast until browned.
Cook quinoa according to directions and set aside to cool.
Chop the onion and tomato and toss with the watercress.
Whisk the lemon juice, 1 TBSP olive oil, parsley and paprika to make the dressing. Pour over veggies.
Chop the bacon and fry it in some oil until browned. Remove bacon, but leave just enough fat to cover the bottom (I poured the excess fat over Mike's salad so he would hate eating it less).
Wash, pat dry and toss the scallops in the flour. Cook in the pan (flipping only once!) until the scallops are golden.
Assemble everything together and enjoy! This makes great leftovers too - once the acid from the lemon sits on the watercress for a night it is very tasty!
1 bunch watercress
1 C quinoa
1 lb bay scallops
1 sweet potato
Cherry tomatoes
1/2 red onion
2 pieces of bacon
Juice from one lemon
1 tsp dried parsley
1 tsp paprika
1 garlic clove
1/4 C flour
salt/pep
Oil
Preheat oven to 450 degrees.
Peel and chop the sweet potato into bite size pieces. Sprinkle with salt, pepper and olive oil and spread on a cookie sheet and roast until browned.
Cook quinoa according to directions and set aside to cool.
Chop the onion and tomato and toss with the watercress.
Whisk the lemon juice, 1 TBSP olive oil, parsley and paprika to make the dressing. Pour over veggies.
Chop the bacon and fry it in some oil until browned. Remove bacon, but leave just enough fat to cover the bottom (I poured the excess fat over Mike's salad so he would hate eating it less).
Wash, pat dry and toss the scallops in the flour. Cook in the pan (flipping only once!) until the scallops are golden.
Assemble everything together and enjoy! This makes great leftovers too - once the acid from the lemon sits on the watercress for a night it is very tasty!
Tuesday, November 3, 2009
Poached Salmon with Roasted Asparagus
Happy Birthday to Chel! For my sisters bday, I got all her favorites (salmon, asparagus and red potatoes) before I figured out how to cook them. I ended up poaching the salmon, roasting the asparagus and mashing the potatoes. This is so simple, so healthy and so elegant.
Salmon fillets
Asparagus
Potatoes
2 garlic cloves
1/2 onion
1 C white wine
1 C milk
Olive oil
Salt/pepp
Preheat the oven to 450 degrees.
Peel and boil the potatoes.
To poach the salmon, combine 1 C white wine with 1 C water in a large skillet and bring to a boil. Add half an onion, sliced and 2 cloves of minced garlic. Salt the salmon and place in the boiling mixture, on top of the onion and garlic. The liquid should just cover the salmon. Cook to your liking (if people like it rare, take theirs off first). Chel likes hers cooked all the way through.
Drizzle the asparagus liberally with good olive oil. Sprinkle with salt and pepper and lay out on a cookie sheet. Roast in the oven for about 8-10 minutes. The asparagus should still have a bite to it.
Mash the potatoes and add 1 C milk, salt and pepper.
Drink the rest of the wine. Then more. Then more. Then blog about it hungover at work the next day.
Salmon fillets
Asparagus
Potatoes
2 garlic cloves
1/2 onion
1 C white wine
1 C milk
Olive oil
Salt/pepp
Preheat the oven to 450 degrees.
Peel and boil the potatoes.
To poach the salmon, combine 1 C white wine with 1 C water in a large skillet and bring to a boil. Add half an onion, sliced and 2 cloves of minced garlic. Salt the salmon and place in the boiling mixture, on top of the onion and garlic. The liquid should just cover the salmon. Cook to your liking (if people like it rare, take theirs off first). Chel likes hers cooked all the way through.
Drizzle the asparagus liberally with good olive oil. Sprinkle with salt and pepper and lay out on a cookie sheet. Roast in the oven for about 8-10 minutes. The asparagus should still have a bite to it.
Mash the potatoes and add 1 C milk, salt and pepper.
Drink the rest of the wine. Then more. Then more. Then blog about it hungover at work the next day.
Bloody Steaks
I didn't want to do the whole dress up and go out and consume massive amounts of alcohol this Halloween (I was managing a hangover already). I also didn't want to be the boring unfestive person... who wants to be that?? So, Meegy and I stayed in and watched scary movies and handed out candy to the kids in our building (some were so effing adorable). I thought bloody steaks were appropriate. And oh boy, were they ever!
2 filet mignon
.5 lb blue cheese
2 baked potatoes
1/2 head broccoli
1 bottle nice red wine
1 shallot, minced
1 garlic clove, minced
2 tsp worcestishire
2 TBSP butter
Fresh cracked black pepper
Now, the trick with these is twofold: 1. get the best ingredients (spend the extra bucks) and 2. precise cooking procedures.
Let's talk about the steaks. Oh, the lovely steaks. The outside was nicely seared and the middle was barely warmed. Oh, the lovely steaks. We spent big time bucks on these... we went to the nice butcher AND got a nice cut. We were keepin it simple and didn't want to skimp anywhere.
It is important to let the steaks come to room temperature before you attempt the sear. Once you are positive they are at room temp (you don't want to shock a cold piece of meat), sprinkle with salt and liberally with pepper. Push the salt and pepper into the steak with your hands.
Pre-heat a stainless steel pan to medium high. Add the butter, then the steaks. Do NOT touch while they are cooking! Cook on each side for 4 minutes. Remove from heat and let cool while you make the sauce.
The sauce. Add garlic, onion and Worchestishire sauce to pan. Cook for 2 minutes. Deglaze with red wine and let it reduce by half. Serve the sauce over the steaks and crumble blue cheese on top. Serve with a baked potato and steamed broccoli. HOLY CRAP!!
2 filet mignon
.5 lb blue cheese
2 baked potatoes
1/2 head broccoli
1 bottle nice red wine
1 shallot, minced
1 garlic clove, minced
2 tsp worcestishire
2 TBSP butter
Fresh cracked black pepper
Now, the trick with these is twofold: 1. get the best ingredients (spend the extra bucks) and 2. precise cooking procedures.
Let's talk about the steaks. Oh, the lovely steaks. The outside was nicely seared and the middle was barely warmed. Oh, the lovely steaks. We spent big time bucks on these... we went to the nice butcher AND got a nice cut. We were keepin it simple and didn't want to skimp anywhere.
It is important to let the steaks come to room temperature before you attempt the sear. Once you are positive they are at room temp (you don't want to shock a cold piece of meat), sprinkle with salt and liberally with pepper. Push the salt and pepper into the steak with your hands.
Pre-heat a stainless steel pan to medium high. Add the butter, then the steaks. Do NOT touch while they are cooking! Cook on each side for 4 minutes. Remove from heat and let cool while you make the sauce.
The sauce. Add garlic, onion and Worchestishire sauce to pan. Cook for 2 minutes. Deglaze with red wine and let it reduce by half. Serve the sauce over the steaks and crumble blue cheese on top. Serve with a baked potato and steamed broccoli. HOLY CRAP!!
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