Mexican Street Corn

I was inspired by a local Mexican restaurant to make this dish. I researched on line for a recipe and found this one. Delicious and very easy and to make!

 

 

Get recipe here.

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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

  • Servings: 4
  • Difficulty: easy
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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

  1. Heat the oil in a large pot over medium heat. Add the onion, garlic, and fennel. Sauté until golden, about 8 minutes.
  2. 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.    

 

 

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.

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

  • Servings: 6
  • Difficulty: easy
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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

  1. 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.
  2. Preheat broiler or grill. Cook salmon, turning once, 5 to 6 minutes on each side for medium rare.
  3. Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.

 

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

  • Servings: 4 to 6
  • Difficulty: easy
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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

  1. In a medium bowl, combine the tomatoes, onion, garlic, and cilantro and jalepeno.
  2.  In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halve lime, salt pepper and chipotle.
  3. 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.
  4. 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.
  5. 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.
  6. Fill each tortilla with 3 pieces of fish, followed by the tomato salsa  and a pinch of cabbage. Drizzle with the cream sauce.

 

 

Sweet and Sour Cabbage Rolls

Part 2 of this week’s cooking with maple syrup. Adapted from Maple by Katie Webster.

 

 

Sweet and Sour Cabbage Rolls

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 8 whole leaves from 1 large cabbage
  • 3 cups boiling water
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion diced
  • 1/4 teaspoon salt
  • 1/2 pound lean ground beef
  • 1 cup finely chopped mushrooms
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons tomato paste
  • 3 tablespoons red wine vinegar
  • 3 tablespoons dark pure maple syrup
  • 2 teaspoons Worcestershire sauce
  • 1 15-ounce can tomato sauce
  • 1 cup shredded part-skim mozzarella cheese

 

Directions

  1. Stack cabbage leaves in a large Dutch oven and pour the boiling water over top. Cover, set over high heat, and boil, rotating top leaves to the bottom. Cook for 4 to 6 minutes, until cabbage is just tender enough to be pliable, but not too soft that it tears. Drain the leaves on a work surface and let cool.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add the onion and salt, cook stirring often for about 6 to 8 minutes, until the onion is soft and starting to brown. Add the beef, mushrooms, and pepper.  Using a wooden spoon to break up the meat, cook for about 3 to 4 minutes until the beef is browned and no pink remains. Add tomato paste and coat the mixture. Add the vinegar, syrup and Worcestershire sauce and bring to a simmer, stirring often. Remove from heat.
  3. Spoon 1/4 cup of the filling onto each cabbage leaf and roll tucking in the sides. Arrange the rolls in the skillet with seam side down. Pour the tomato sauce over rolls. Cover and cook over medium-low heat. Cook for about 20 minutes. Uncover and add the mozzarella cheese. Cover and cook for about another 2 minutes., until cheese melts. Let sit for about 10 minutes before serving.

 

 

Maple Tahini Chicken and Broccoli

Knowing how much I love cookbooks, my husband bought me Maple by Katie Webster while he was in Stowe Vermont. Filled with fantastic, easy, and delicious recipes using maple syrup!

 

Maple Tahini Chicken and Broccoli

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 tablespoons of dark pure maple syrup
  • 2 tablespoons tahini
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons cornstarch
  • pinch salt
  • 4 teaspoons avocado oil or organic canola oil, divided
  • 1 pound boneless skinless chicken breast, cubed
  • 1/4 teaspoon ground white or black pepper
  • 1 bunch scallions, sliced, white and green parts separated
  • 2 teaspoons grated or minced fresh ginger
  • 1 cup reduced-sodium chicken broth
  • 4 cups broccoli florets
  • 2 cups peeled sliced carrots
  • 1 tablespoon lime juice
  • 2 teaspoons sesame seeds for garnish, optional

 

Directions

  1.  In a small bowl, whisk syrup, tahini, soy sauce, cornstarch, and salt, set aside.
  2.   Place large skillet over high heat. Add 2 teaspoons of oil to coat the bottom. Add the chicken, sprinkle with pepper and cook for about 5 to 6 minutes till browned. Transfer onto a dish and set aside.
  3. Add remaining  oil to the pan and add the scallions whites and ginger. Cook, stirring, 15 to 30 seconds until fragrant. Add broth and bring to a simmer, scraping up the brown bits. Add the broccoli and carrots. Cover and simmer for about 4 to 5 minutes. Stir a couple of times.
  4.   Stir in the sauce, chicken and any the juices from the chicken into the vegetables and continue cooking, stirring often for about another 5 minutes, until the chicken is cooked through and the sauce has thickened.
  5. Remove from the heat and stir in the green scallions and garnish with the sesame seeds.