Browsing Tag

FISH

EN PAPILLOTE – EASY PREP, LITTLE CALORIES

COD EN PAPILLOTE

We are in the throwback era, where most everything is getting a much-needed makeover, not just with hairstyles, movies, fashion and décor. Food archives are being ransacked and en papillote (cooking in a pouch) is now getting its spotlight. En papillote’s claim to fame arrived when it was introduced during the era of French Haute Cuisine, where meals were presented with élan and panache. An envelope looking pouch was placed on a plate with much pomp and ceremony allowing the clientele to…

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CHIMICHURRI – THE AVENGER OF SAUCES

Anyone that has dallied in chimichurri, knows that it’s a green, herbaceous tangy sauce with Argentinian roots that typically is an accompaniment to grilled meats. In Argentina, chimichurri is copiously consumed in restaurants and households alike, as it’s presented with cubes of crunchy baguette as a dipping sauce awaiting the main meal. Much as aioli is showcased in Spain and in Italy, extra virgin olive oil (EVOO) is showcased with splashes of Balsamic vinegar with focaccia as a starter. In…

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MIDWEEK BLUES – PAN SEARED SALMON AND ROASTED BABY BOK CHOY

GRILLED SALMON WITH BOK CHOY AND REMOULADE

Pan searing is one of the best ways to prepare salmon, as it yields crispiness and adds tremendous flavor.  If you aren’t a fish skin lover, that’s because you have been served soggy and disgustingly greasy skin, so the norm is to ask for skinless filets.  However, and this is a HUGE however, crispy salmon skin is so decadent and addicting, you will never buy skinless salmon ever again. Here is to roasting perfectly 100% every time Get the fish…

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CHIVES GLORIOUS CHIVES

CREME OF ASPARAGUS

Chives are somewhat misunderstood as most people believe they’re the finishing touch when presenting any dish. However, they are the kissing cousins to leeks, scallions and onions (belonging to the lily family), and their flavor is subtle, unlike the sharp onions and scallions.  Leeks are more delicate and less pungent, however, chives with their green flavor and subtle oniony undertone are utterly incomparable. A last-minute sprinkling of savory chives intensifies the taste of any dish, taking it from good to umami…

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PROVENÇAL TUNA SANDWICH – PAIN BAGNAT

PAIN BAGNAT

Originating from the French region of Provence, this is a tuna sandwich on steroids where mayo is never a participant.  It’s offered at every bakery and found in most outdoor markets, as it’s very affordable. It showcases all the ingredients popular to region and best of all, the longer it sits after it’s been assembled, the most superb marriage of flavors occurs.  Which makes it a perfect choice for a picnic or take along lunch. It’s a Salade Niçoise slapped between…

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CANNED TUNA? GOURMET ALL THE WAY

TUNA SALAD

We all partake of tuna – it’s the lunch of champions because let’s face it, you can add pretty much the kitchen sink.  Yeah, we know the customary participants – mayo, celery, boiled eggs, pickles.  Boring! TUNA.  We all know is one the most remarkable proteins around. We’re not just referring to the beneficial Omega 3 fatty acids (canned sardines and salmon comprise even more), but it contains amino acids and it’s bio-available (which means it’s absorbed into your system quickly). …

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MIDWEEK BLUES – KOREAN NOODLE SALMON SALAD

KOREAN NOODLE SALMON SALAD

Here’s another week of dealing with iterative work deliverables and pushing steadily through for the much-awaited weekend.  You may be contemplating ordering a pizza, but try this noddle salmon salad instead, as it’s assuredly healthier and it delivers exceptional results. The participants can be changed to whatever you have available and there are no back up singers here, because everyone’s a star in the production.  Sautéed veggies, grilled chicken, shrimp, tofu. grilled steak, and why not throw in some pickled onions…

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MIDWEEK BLUES – MISO BLACK COD EN PAPILLOTE

MISO COD IN PAPILLOTE

There’s no doubt about it, we completely bypassed spring in South FL as summer arrived with brutal temperatures hitting a heat index of 100+F, coupled with the customary humidity, all you want to do is stay indoors our of the heat. Keeping up with the midweek slump, it’s time to try some light fare with virtuous and effortless recipes that are so packed with flavor, you’ll wonder why you didn’t think of them sooner. Such is this one.  White flaky, delicate…

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MIDWEEK BLUES – MISO BLACK COD EN PAPILLOTE

MISO BLACK COD EN PAPILLOTE

MISO BLACK COD EN PAPILLOTE Summer has arrived in full force with the temperatures in South FL almost getting a heat index of 100F and accompanied with the regular humidity all you want to do is enjoy the favored coolness of your aircon home.  With the heat comes a lack of desire to prepare food that is complicated and doesn’t heat up your kitchen. There are some virtuous and effortless recipes that are so packed with flavor, you wonder why…

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SALMON POKE

SALMON POKE

Poke is a dish indigenous to Hawaii.  They have many varieties of Poke served all over the islands, the fish is so fresh that it would be criminal not to eat it raw.  This version is simple, packs a wallop in the flavor department which pairs excellently with this oily, fatty fish. Many chose not to eat raw salmon because of the belief that it’s an oily fish and therefore fishy in taste.  However, if you get the freshest salmon…

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CROSS COUNTRY MISSISSIPPI COD CAKES

When I left AZ in late 2015 heading for the East Coast, Miami to be precise, I was able to check off an important item from my bucket list.  Driving cross country solo. Relocating to FL for work, I was bubbling with excitement at the prospect of embarking on my trip, squashing a niggling amount of trepidation of arriving in Miami unscathed, without any car issues, belongings pilfered and ending up in Timbuktu. Leaving Prescott, I embarked on my cross…

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Pantry Rat