A couple of years ago, in their “Slow Food Fast” series, the Wall St. Journal published a British version of “fish en excabeche”, “Seared Mackerel With Soused Vegetables”, with the oily fish mackerel balanced off by lightly pickled root vegetables and a bitter leafy vegetable. I made three substitutions due to ingredient availability. For mackerel, Read More …
Carol was interested in a seafood equivalent of a lettuce wrap of spiced chicken for a Friday in Lent, and I spotted a shrimp lettuce wrap in The Sunset Cookbook. It was intended as an appetizer for 8-10 people, but it was a good light dinner for 2 persons. It was a bit messy, especially Read More …
Shrimp creole is a classic New Orleans dish, particularly popular during Lent. We made this batch for Ash Wednesday dinner for 2 people, based on a recipe in Cooking up a Storm: Recipes Lost and Found from The Times-Picayune of New Orleans. This is a good weekday dish since it is done in less than Read More …
Some time ago, we bought some high-end (Nuri bran)d canned sardines from Portugal. Carol wanted to use one of the cans with pasta, and this is what I made. Essentially, this was a pantry dish for 2 people, using what I had, and everything can be substituted for what you have on hand. This is Read More …
This is a variation on Dirty Martini Fish in which I replaced hake by skate and therefore modified the process some. Skate is very much like a fish version of skirt steaks. Skate fillets are thin and have very pronounced grain. There are also like skirt steaks used to be, a very good value. (Yesterday Read More …
I spotted a recipe at www.rachaelrayshow.com for Dirty Martini Chicken and thought that flavor profile might work very well with fish. This is how I made 2 servings last night. It was both very tasty and I think could benefit from some tinkering, such as increasing the liquid to make it more saucy. I think Read More …
This year, the family will all be together at Nick and Anna’s house for Christmas and the plan for Christmas Eve is a large variety of seafood dishes. Carol decided to contribute a batch of Thai fried spring rolls, substituting shrimp and imitation crab (krab) for the usual pork. This is how she made them Read More …
A very popular street food in Istanbul is mussels stuffed with rice. This is a simpler deconstructed version in which the mussels are put on top of a bed of flavored rice. It is adapted from John Gregory-Smith’s book Turkish Delights and serves 4. (Half it if serving 2 people.) I used frozen NZ mussels Read More …
I had some NZ mussels on the half-shell in the freezer and was looking through my Thai cookbooks for a suitable recipe. I noticed that three books had an unlikely combination of mussels and pineapple with red curry paste, so I decided to give it a try. The version I made was mostly based on Read More …
I had 4 oz. of hot smoked salmon in the back of my refrigerator and used it to make rillettes based on a recipe in americastestkitchen.com. 4 oz. hot smoked salmon 1 Tbs. unsalted butter, softened 1 Tbs. sour cream 1 tsp. mustard 1.5 tsp. lemon juice 1 Tbs. finely chopped onion Freshly ground black Read More …