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FISH

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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 CONDIMENTS

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 bread as a dipping sauce awaiting the main meal. Much as aioli is showcased in Spain and EVOO (extra virgin olive oil) with splashes of Balsamic vinegar is served in Italian locales to be consumed with chunks of artisan bread.…

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FETTUCINE NATASHA

FETTUCINE NATASHA

There’s nothing simple about fettuccine Natasha, and not because it’s an arduous dish to prepare.  Au contraire. It can’t be labeled simple because it is decadence personified.  We’re all trying to circumvent carbs, eat healthy and shed unwanted pounds, not to mention unclog the arteries.  But there are times when debauchery calls and this pasta dish is exactly that. Sorry kids, don’t even think of replacing the butter, otherwise don’t trifle making this.   To make you feel better, accompany…

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CEVICHE, CRUDO, POKE, CARPACCIO – WHAT DOES IT MEAN?

HAMACHI CRUDO

There’s a colossal assortment of raw fish being presented as a wealth of spectacular options.  From sea to shining sea, as every ocean yields a bounty of variety.  But it can get rather intimidating trying to differentiate the terminology. For any dish that calls for raw fish, ensure you are buying the freshest fish available.  Preferably purchase it the day of preparation, so make friends with the fish monger at the market and let them know you are going to…

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SCALLOPS – MANA FROM THE SEA

DIVER SEA SCALLOPS

They are luxurious, elegant, decadent and the most amazing jewels the sea yields.  Their fan-like shaped shells are not only gorgeous to behold, but a grilled or well-prepared, pan seared scallop is a joy to behold.  So luscious, rich and addicting that they are one of the most magnificent things to eat. They come in two varieties – bay scallops and sea scallops.  Easy to prepare, however, the only caution is not to overcook them as they will become rubbery…

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INTRODUCING TONNATO – VERSATILE TUNA SAUCE

PORK LOIN TONNATO

For those unfamiliar with tonnato, it’s a creamy, mayonnaise-like sauce made with tuna.  The most infamous use of tonnato is served over cold veal slices. Yes, you heard right.  You’re probably recoiling in horror and revulsion right now.  However, as with many things in the epicurean world, certain flavor profiles sound outlandish and abysmal, but are truly extraordinary.  Meet, vitello tonnato, a dish originating from the Piedmontese region – these two perfect strangers, veal and tuna, meet and the result is…

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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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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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SALMON CROQUETTES

Alongside the sexy crab cake, salmon croquettes are just as glamorously chic.  Not only are they the most elegant rosy color but when prepared correctly, you will receive an Oscar nomination for saveur and presentation.  These particular morsels will get you the accolades of the century. Don’t be that person that creates salmon patties out of a can.  And no, I haven’t waged a war against canned salmon, but if you are going to embark in cooking professional fare, then…

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