Ralph and Russo summer whites.
Advertisements
Mexican Street Corn
Shrimp in Crazy Water
In Italian this dish is pronounced gamberoni all’acqua pazza. Originated from Naples, from the days the fishermen would bring home their catch. Traditionally made by poaching fish, this one is made with shrimp. Adapted from Fresh Fish by Jenifer Trainer Thompson.
Shrimp in Crazy Water
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 medium onion thinly sliced
- 4 garlic cloves thinly sliced
- 1/2 fennel bulb thinly sliced
- 1 15-ounce can of diced tomatoes
- 1 cup dry white wine
- 1/2 cup sea water or 1/2 cup water with 1/2 teaspoon salt
- 1/2 chopped parsley
- 10 Kalamata olives, pitted and chopped
- 1 teaspoon cayenne pepper
- 1 pound of large shrimp, peeled and deveined
- freshly ground pepper
Directions
- Heat the oil in a large pot over medium heat. Add the onion, garlic, and fennel. Sauté until golden, about 8 minutes.
- Add the tomatoes and their juice, wine, seawater, and bring to a boil, then reduce the heat to low and cook for 10 minutes. Add parsley, olives, cayenne, and shrimp, cover and cook until the shrimp is pink, about 5 minutes. Season with freshly ground pepper to taste.
Share this:
Chris Gelinas Spring 2018
Mustard Chicken with Brussels Sprouts and Potatoes
Part 2 of my recipes from Goop series. Great recipe for a weeknight! Everything gets put onto a baking sheet and baked in the oven. The ingredients are simple and probably already in your pantry. I took the option to make it with bone-in chicken thighs instead of chicken breasts.
Get recipe here.
Share this:
Nectarine and Blackberry Crisp
I’m always reading about fashion and beauty products on Goop, but this time I decided to try the recipes. Very easy, delicious, and can be used with other fruits. I didn’t use gluten-free flour but I did use the coconut sugar, something I never used before in a recipes. And I served it with greek yogurt for brunch, rather than as a dessert served with ice cream.
Get recipe here.
Share this:
Alejandra Alonso Royas Spring 2018
I was drawn to this new designer for not only her name, (Alonso happens to be my maiden name), but for her use of different textiles.
Winner of the Fashion Group International’s Rising star in 2017, Alejandra Alonso Rojas presented a homey and warm collection, inspired by her family heritage.
Share this:
Salmon with Lemon-Herb Marinade
Another great recipe from the New York Times Cooking website! Keep in mind that soy sauce tends to burn, if you like your salmon more on the medium side instead of medium rare, it may look like it’s done. Check the middle for doneness.
Salmon with Lemon-Herb Marinade
Ingredients
- 1 3-pound salmon fillet
- 1 clove garlic, minced
- 2 tablespoons dark brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon grated lemon peel
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary leaves
- juice of 1/2 lemon
- 2 tablespoons sesame oil
- 1/4 cup extra-virgin olive oil
- salt and freshly ground pepper to taste
- 1 lemon, cut into 6 wedges
- sprigs of rosemary for garnish
Directions
- Wipe salmon dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in a small bowl and mix well. Pour mixture over salmon, making sure it’s coated on all sides. Marinate for at least an hour before cooking.
- Preheat broiler or grill. Cook salmon, turning once, 5 to 6 minutes on each side for medium rare.
- Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.
Share this:
Fish Tacos
I had some left over tortillas so I decided to try this recipe from the New York Times cooking website. Quick and easy! I did use parsley instead of cilantro and next time I will opt out of the chipolte peppers, it made it a little too spicy for my taste, though very very delicious.
Fish Tacos
Ingredients
- 2 medium tomatoes , seeded and finely chopped
- 1 small red onion, peeled and finely chopped
- 1 clove garlic, minced
- 1/2 cup roughly chopped cilantro
- 1 jalepeno, halved lengthwise, seeded and cut into half moons (optional)
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 2 limes, 1 halved and 1 cut into wedges
- kosher salt
- freshly ground pepper
- 1 tablespoon canned chipotle pepper, finely chopped (optional)
- 1/2 cup flour
- 1 1/2 teaspoons chili powder
- 1/2 cup milk
- 1/4 cup peanut oil, plus a splash more to grease pan
- pat of butter
- 1 pound flounder or any other white -fleshed fish, cut across the grain into strips about 1/2 inch wide by 3 inches long
- 12 6-inch tortillas
- 2 cups shredded green cabbage
- a saucy hot sauce
Directions
- In a medium bowl, combine the tomatoes, onion, garlic, and cilantro and jalepeno.
- In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halve lime, salt pepper and chipotle.
- In a medium bowl, mix together the flour, chili powder, and a 1/2 teaspoons of each salt and pepper. Pour the milk into another bowl and place the fish into it.
- Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dodge them lightly through the flour mixture, shaking to remove any excess. Add butter to the pan. Place some of the fish in the pan without overcrowding. Cook until golden brown for about 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a paper-towel-lined dish. Sprinkle with salt. Repeat with the remaining fish.
- Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Wrap them in a dish towel to keep warm.
- Fill each tortilla with 3 pieces of fish, followed by the tomato salsa and a pinch of cabbage. Drizzle with the cream sauce.
Share this:
