Archive for the ‘Fish’ Category

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OMG, this is good!

November 8, 2009

7 November 2009

I have lots of leftover Grilled Corn and Chile Relish so I did spicy hot shrimp again to go with it.

Sauteed lots of garlic in olive oil in a big skillet. Then added a pound of peeled and devined 16-20 wild caught American shrimp. Tails still on. There was no vein to speak of but slitting these big guys gives them some more area for flavor pick up. Shrimp this large that are not farm raised in Asia are hard to come by. Since the marketing department picks what the size designation is don’t be fooled by that. “Large” is usually tiny. They would then have to call 16-20’s Super Giant Collasus Jumbo’s. Tri-State Seafood calls them 16-20.

I added Tropical Pepper Company’s Crushed Chili (sic) Pepper Sauce to the pan as a finisher and served over the heated Corn and Chile Relish. So good! We ate all of them.

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Tuna Au Poivre de Vin

November 8, 2009

4 November 2009

One of our favorites, with lots of Four Pepper Corn crushed on the outside. This time I used white instead of red wine, just because there was no red wine open and I think it lost something.

The Herbed White Beans are a very nice side.

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Gumbo!

November 2, 2009

I like gumbo, better than jambalaya. Jambalaya always sees to be dry. Maybe I haven’t has a good jambalaya. But gumbo I have.

Poppy Tooker’s Seafood Gumbo from Fine Cooking 2008. With crawfish and Maine crab.

Discovered something. You add the heat at the table, so anyone can have it, but we found that just a tiny bit of cayenne or Tabasco sauce is enough to make the flavor pop. I’m not used to subtle. Have to try it more often.

With collard greens, sorta sauteed with bacon and garlic and onions, then a lot of stock added and simmered covered for a while. The bacon was our local Garfield’s, very meaty. The greens were delicious. Served in a separate bowl.

Served the gumbo over white rice in our trusty soup plates. I did see a serving suggestion once using clear glass straight sided bowls. Looked great.

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Fresh from the pantry.

October 27, 2009

October 26, 2009

We both love Mark Bittman. This time I made a “fresh” tomato sauce of his Putenesca style with canned tuna. Served over whole wheat spaghetti. Very quick, and as he says, the sauce makes up in about the time the pasta water comes to a boil. And it all comes from the pantry so it makes a good “emergency” meal. Heck, it tastes so good it could be for unexpected guests as well.

More details later.

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Crispy Fish with Spinach and Lemon-Tarragon Sauce

October 23, 2009

October 21, 2009

Another meal that is now our favorite that began as Friday Night Homecoming supper. It is now one of the most frequently requested by Kathy. Sole or other flat fish has been hard to find lately, I’m not sure why but I got some nice pieces at Tri-State Seafood in Somersworth when I was picking up some other stuff. Remind me to tell you more about them in a bit.

This dish is sole or flounder breaded with Panko, served over a big bed of baby Spinach with a Lemon and tarragon sauce. Found this in Hannaford’s Fresh magazine, which they like to call Hannaford “fresh” just to be “distinctive”,  another of our favorites.

I’ll add more to this later.

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Cuisine de Opportunity – Shrimp with Corn-Chile Relish

October 18, 2009

I should have gone to the store, we have staples but not the perishables. I first came up this this description for the way I think about cooking about a dozen years ago. I look at what I have, think on it bit, get started, then it comes together.

This time the idea is shrimp, have a bag in the freezer. Humm, there is a partial stick of real Spanish chorizo… Oh, the Shrimp with Chorizo Butter recipe! It usually goes with rice or pasta or couscous. But we are having popcorn later with our movie so maybe skip the carbs in favor of vegies. How about the Grilled Corn and Poblano Chile relish from a few days ago. Heated? maybe.

When I got to the second stage in cooking the shrimp I need more chorizo and there was not enough. So how about some bacon, seems like a natural.

I did decide to warm the relish and plated both up in our big soup plates. Excellent! Got rave reviews from my critic.

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Sometimes are even better than others.

August 19, 2009

Swordfish Tomato Coulis

We both love swordfish but sometimes it is better than others. I think it has to do with the moon cycle and how recently the boats have returned from the fishing grounds. Last night it was excellent.

The swordfish was a big chunk, 1.25 lbs. I lightly dusted it with Kathy’s Hotter, a bit of salt and sprayed with oil. Then grilled really hot to get a nice sear on the outside.

The Tomato Coulis is a recipie that I have been modifying for probably 20 years. I use fresh local tomatos when possible, deseeded and cored, diced fine. Then dressed with a mixture of balsamic vinegar, olive oil, sugar, garlic, fresh oregano and basil from the garden, salt and pepper.

The side dish is one I made up a few days ago from a Fine Cooking recipe of bulger and wilted Swiss chard, with green olives. I let it come to room temperature, then served on heavy plates warmed in the microwave, swordfish to the side with the tomato coulis over.

Just perfect for a hot summer evening.

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