Broiled Fish over Warm Olive Tabbouleh

HI!

I am wondering if anyone else has been wondering about something.  The thing is: reusable baggage discounts.  I mean, thanks, grocery store, for giving me such a generous discount.  Every week I spend $150 on food and receive 40 cents back for bringing in my own bags.  Sometimes I wonder if they reallllly think I bring in those bags to receive this discount and not because if I don't bring in those bags, they force me to go home with 15 paper or plastic bags that are hardly sturdy enough  to carry more than three apples and a bag of spinach.

Yeah, it is definitely for the 40 cents.

In which case, is it really necessary to religiously count the number of bags?  From the produce bags, to the grain bags, to the grocery bags...it gets complicated.  But the worst for me, is my grocery store actually asks the bagger once they are done bagging...how many bags they actually USED.  i.e. if I brought five bags and he only put food in 4, I only get 40 cents...not 50 cents.  IT IS A BIG DEAL!

It is just one more thing I miss about my Boulder Whole Foods.  They never even would mention the bags.  Once in a while, they would thank me for bringing bags.  But they just weren't so stingy.  And they repeatedly gave me free chocolate at the register.

This is by far the most interesting post I have ever written.  Honestly, the grocery store is a big part of my life.

This is another great recipe from The Food Matters Cookbook.  Warm olive tabbouleh was probably originally part of my soul in a previous life.  I have openly admitted on this blog that I am on the fence about mint in my food.  However, I continue to eat it and try it in different combinations.  There has never been an ingredient that I truly do not like in anything.  So, I figure if I keep eating it, I will eventually come around to it.  And it always works.  I particularly like mint in savory dishes when it is used in combination with another fresh herb like cilantro or parsley.

Also, the original recipe here was for grilled fish kebabs.  I made this under the broiler, but either would work fine.


Broiled Fish over Warm Olive Tabbouleh

adapted from The Food Matters Cookbook

½ cup bulgur

salt

2 tablespoons olive oil, plus more as needed

½ black olives, pitted and chopped (I used kalamata)

1 tablespoon minced garlic

1 cucumber, peeled, seeded, and chopped

1 cup chopped fresh parsley

1 cup chopped fresh mint

3 lemons:  1 juiced and 2 cut into wedges

Black pepper

12 ounces of firm white fish, cut into 4 chunks

2 cups cherry tomatoes

1 small red onion, finely chopped

Preheat the broiler on high.  Place the rack about 4-6 inches from the heat source.

Put the bulgur in a small pot with a pinch of salt and water to cover by about 1 inch (no more).  Bring to a gentle boil and cook, without stirring, until the water boils off and the bulgur is tender, 5 to 10 minutes, depending on the grind.

On a large baking sheet covered with foil, toss the fish, tomatoes and red onions in some olive oil and season with salt and pepper.  Put under the broiler and cook for about 10 minutes until fish is cooked through and tomatoes and red onions have some color.  (Alternatively, you can skewer tomatoes, onions and fish and grill kebabs). 

Put 2 tablespoons oil in a large, deep skillet over medium heat.  A minute later, add the olives and garlic and cook, stirring occasionally, until the garlic beings to color, 3 to 5 minutes.  Add bulgur and mix to combine.  Take off heat and add the cucumber, parsley, mint, and lemon juice.  Toss to combine adding lots of pepper and enough oil to moisten everything.  Taste and adjust seasoning. 

Serve warm olive tabbouleh with fish and veggies.  Put bowl of lemon slices on table and use liberally. 

(Servings:  4, Prep time:  20 min., Cook time:  20 min., Difficulty:  Easy)


Printable Version

foodforscot Ratings:

Shanon (tastte):  8/10
Scot (taste):  8/10
Effort:  3/5
Dishwashing Effort:  2/5

Salmon with Sautéed Kale and Cranberries

Here is another random meal I made right after Thanksgiving (Food from Me to You...what an awful name for a series).  I often make a piece of fish and we eat it over some veggie medley like this.  I don't even want to talk about the fact that I put goat cheese on this.  But I do because I actually think it is a vital component.  Anytime I eat something sweet, I need to like kick it in the face with something either creamy or super savory and salty.  And the bitter greens and tart/sweet cranberries paired with silky salmon and goat cheese from heaven is crazy good.  

In general, when I am in a hurry and just want to whip something up, I almost always turn to 1-3 of these ingredients:

1.  Kale

2.  Goat Cheese

3.  Fish

Eating a piece of well cooked salmon is always a highlight of my weekly meals.  All these photos are so ugly, but life really does go on.  

2012 foodforscot Kitchen Tip:  Learn to cook fish properly by practicing.  Cook fish once a month until you make one night and declare it the best fish you have ever ate.  Succulence.   

Salmon with Sautéed Kale and Cranberries

2 salmon fillets (skin on or off, I like the crispy skin)

olive oil

salt and pepper

Herb butter (or butter + some fresh or dry herbs)

1 bunch of kale, clear, dried and roughly chopped

A large handful of cranberries

Goat cheese, crumbled

Put olive oil in small non-stick sauté pan and preheat over medium/medium-high heat. Season salmon with salt and pepper on both sides. Sear each side until crisp (if the skin is on, I do skin side first). While on second side, add herb butter and baste the salmon fillets while they finish cooking. You can easily see when fish is done by just keep an eye on the side view. When there is no dark pink (or very little dark pink) left, just stop.

In a separate skillet, add some more oil and put over medium/medium-high heat. Add kale and wilt down for about 15 minutes, stirring often. Add cranberries and cook until they have burst and are cooked down, about 10 minutes. Season with salt and pepper.

Serve each salmon fillet over the cranberry kale mixture. Top with crumbled goat cheese.

(Servings: 2, Prep time: 10 min., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Scot (taste):  8/10

Shanon (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

Halibut in Artichoke and Tomato Broth

We really enjoyed this simple dinner.  The artichokes in the broth give it this super acidic boom chicka bow wow.  

And I love a broth.  I am sleepy.  Bye!  Try this!

Halibut in Artichoke and Tomato Broth

recipe courtesy Giada De Laurentiis via Food Network

1 tablespoon olive oil, plus 3 tablespoons

4 (6-ounce) halibut fillets

1/4 teaspoon salt, plus more for seasoning fish

1/4 teaspoon freshly ground black pepper, plus more for seasoning fish

2 shallots, sliced into thin rounds

2 cloves garlic, minced

1 pound frozen artichokes, thawed

1/2 cup white wine

1 1/2 cups low-sodium chicken broth

1 (14.5-ounce) can diced tomatoes

1/2 teaspoon minced fresh thyme leaves

Drizzle 1 tablespoon of olive oil over the halibut and season with salt and pepper.  Heat a grill pan over high heat. Cook the fish on the grill pan until just cooked through, about 4 minutes per side, depending on thickness.

In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallots and cook for 1 minute. Add the garlic and artichokes and cook until golden brown, about 5 minutes. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon. Add the chicken broth, tomatoes and juice, thyme, and 1/4 teaspoon each salt and pepper. Bring to a simmer.

Ladle the artichoke and tomato broth into shallow bowls. Top with the grilled halibut. Serve immediately.

(Servings: 4, Prep time: 10 min., Cook time: 40 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:  

Shanon (taste):  8/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

New England Fish Chowder

Hey!  Want to buy some baked goods from some awesome bakers?  All for a great cause?  Go on over to Bloggers Bake for Hope and check out what is for sale.  Bake sale opens May 4th.  I am donating a batch of Lemon Poppy Seed Cookies, which are delicious and ship very well.  Check it out!

I was born to eat fish chowder.  I also was born in Iowa.  Not something I typically include on my resume.  I actually hate Iowa.  No I don't.  I don't hold pointless grudges.  Iowa is fine.  Nebraska is just better.  (Born in Iowa, Reborn and raised in Nebraska)

Anyways, there is no reason I should love a fish chowder as much as I do.  But I do.  And this gets better the longer it sits.  Leftovers were certainly better than the original.  I even slightly overcooked the fish and after it all sat and melded and moisturized, all was right again.  

Also, this is not a thick chowder.  Just the way I like it.  Nice and soupy.  

New England Fish Chowder

by Simply Recipes

1 Tbsp olive oil

1 teaspoon butter

2 medium yellow onions, chopped (about 2 cups)

1/2 cup dry white wine (optional)

3 large Yukon Gold potatoes (about 1 1/4 pounds), peeled, cut into 3/4-inch cubes

2 cups clam juice

1 bay leaf

1 Tbsp fresh thyme, or 1 teaspoon dried thyme

1 1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon Old Bay (optional, can use a little paprika and a dash of cayenne)

1 1/2 to 2 lbs cod, or other firm white fish, pin bones removed, fillets cut into 2-inch pieces

1 1/2 cups heavy cream

2 Tbsp chopped fresh parsley

Heat oil and butter in the bottom of a large pot (6-qt) on medium heat. Add the onions and cook until softened, about 5 minutes. Add the wine, if using, and turn up the heat, cook, uncovered until the wine reduces by half. (If not using wine, add 1/4 cup of water with the clam juice.)

Add the potatoes, clam juice, bay leaf, thyme, salt and pepper, and Old Bay spice. (The potatoes should be just barely covered with the liquid in the pot. If not, add water so that they are.) Lower the heat to medium and cook, covered, until the potatoes are almost done, about 10-15 minutes.

In a separate pot, heat the cream until steamy (not boiling).

Add the fish to the pot of potatoes and add the heated cream. Return to the stove. Cook on low heat, uncovered, until the fish is just cooked through, about 10 minutes. Keep your eye on the heat! If you are using straight heavy cream you should be more easily able to avoid curdling, even if the soup starts to boil. But if you are substituting light cream, half and half, or milk, the mixture will likely curdle if it gets near boiling point (one of the reasons I like using straight heavy cream). Keep the temperature so that it barely gets steamy, but not simmering. When the fish is just cooked through, remove from heat.

Mix in the parsley. The flavors will improve if the soup rests 30 minutes before serving.

Serve with crusty bread or oyster crackers.

(Servings: 6, Prep time: 10 min., Cook time: 80 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  9/10

Effort:  2/5

Dishwashing Effort:  2/5

Tuna and Caper Tomato Pasta

I know this isn't a meal that 80% of the people in the world would like.  

I used to think that I invented putting tuna and olives in tomato sauce.  And then putting it over pasta.  This is a pantry meal I used to make all the time.  Then, I saw Giada do it (no tuna).  Then, I went to Switzerland and had it in a restaurant.  THEN, I made it like everyday we were in Switzerland because everything else there was too expensive.  And finally, I saw this recipe on Closet Cooking.  And I thought, "you know Kev, you put a lot more thought into your pasta dish than I ever have...I am just going to make yours!"  (Kevin doesn't know me...or that I call him Kev.)

Anyways, I love this pasta.  And I am sorry if you hate olives and canned tuna and capers and anchovies.  I am guessing if that is the case, you might not like this pasta.  

But if there was such a way for brine to flow out my pores, I am sure it would.  

Love you. 

I give you a 9/10 for convenience, love, ease of execution and flavor burst.  

Tuna and Caper Tomato Pasta

by Closet Cooking

1 tablespoon olive oil

1 small onion (diced)

2 cloves garlic (chopped)

1/2 teaspoon red pepper flakes

1/4 cup white wine (optional)

1 (28 ounce) can plum tomatoes (crushed)

2 tablespoons capers (drained)

1/4 cup kalamata olives (pitted and diced)

2 anchovies (minced, optional)

1 can tuna (drained)

salt and pepper to taste

1 pound spaghetti

1 handful parsley (chopped)

Heat the oil in the pan at medium heat. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and chili pepper flakes and saute until fragrant, about a minute. Add the white wine, deglaze the pan and then simmer until it has almost all evaporated, about 5 minutes. Add the tomatoes and capers and simmer until the sauce just starts to thicken, about 10 minutes. Add the olives, anchovies and tuna and simmer for 10 minutes.

Meanwhile, cook the pasta as directed.

Season the tomato sauce with salt and pepper to taste. Remove the tomato sauce from the heat and mix in the parsley. Toss the pasta in the sauce and serve.

(Servings: 4, Prep time: 10 min., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  7/10

Effort:  2/5

Dishwashing Effort:  2/5

Salmon Tacos with Beet-Citrus Salsa

I haven't been posting a lot lately.  You know why?  Because we had SO much food to eat.  Since I made all these huge meals like lasagna, enchiladas, and the African stew...we have been eating leftovers for every meal.  Kind of nice actually.  But also...I can't eat another ounce of cheese for the rest of my life.  I am all cheesed out.  

I am just talking like regular cheese like mozzarella and cheddar.  I can still do goat cheese.  

And feta...that ain't even cheese.

That is what is so great about these tacos.  So fresh!  These tacos start with a sweet, flaked salmon topped with arugula, a beet and citrus salad (mine is kind of a slaw) and crumbled feta cheese.  I think it would also be great with some goat cheese instead of feta.  But I think that about everything.  :)  Actually, I think the creaminess would be great.    

If you want to know more about the nutritional information with this dish, check out Cara's breakdown.  She also crisps up her corn tortillas in the oven.  I just grilled mine in a little light oil to loosen them up.  She also includes directions to roast the beets.  I found some shredded at the salad bar at Whole Foods.  And it was already 8 pm.  And I still needed to check out, put away groceries and make dinner.  So, I figured I would try out the raw shredded beets.  Which, are delicious.  I do think it takes away some of the moisture from the tacos, but we still enjoyed them.  

Also, I loved the orange in the beet citrus salad.  I might even like two whole oranges in it.  I am crazy though.  Do whatever you like.  And like I say every time I cook fish in the oven, I'd rather pan fry it.  But, it is easier and healthier using the broiler method, so I am not hatin'.  

Salmon Tacos with Beet-Citrus Salsa

slightly adapted from Cara’s Cravings

1 recipe Beet-Citrus Salsa (see below)

8 oz of salmon

2 tsp brown sugar

1/2 tsp each cumin and chili powder

6 6" corn tortillas

2 cups arugula

crumbled feta cheese

Preheat the broiler. Mix together the brown sugar, chili powder and cumin. Place the salmon, skin side down, on a baking sheet lined with aluminum foil. Rub the spice mixture onto the fish, then season with salt and pepper. Broil for 10-15 minutes, until fish flakes easily with a fork.

Flake the fish away from the skin (the skin will stick to the foil to be disposed of.) Divide the arugula, fish, and salsa among the taco shells, and sprinkle with feta before serving.

(Servings: 2, Prep time: 15 min., Cook time: 15 min., Difficulty: Easy)

Beet-Citrus Salsa

1 cup of shredded raw beet

1 small orange, segmented

2 tsp freshly grated ginger

1 small shallot, minced

1 small jalapeno pepper, minced

2 tbsp minced cilantro

juice of 1 lime

salt, to taste

Cut a small slice from the orange so that it can sit on a flat surface. With a paring knife, go around the orange, cutting away the skin and white flesh. Then, slice in between the "skins" of each segment to remove clean orange segments. Cut each segment into three pieces.

Combine the shredded beets and orange segments (and juice leftover) with remaining ingredients; adjust salt to taste.

Printable Version

foodforscot Ratings:

Shanon (taste):  8/10

Scot (taste):  7/10

Effort:  2/5

Dishwashing Effort:  2/5

Salmon with Strawberry Salsa

After TWO championship losses tonight, this dinner was such a great way to celebrate.  

Actually, it seriously was.  It is so quick to throw together.  I love the balance of the sweet and savory flavors.  And it was ridiculously easy to make.  

I left out the parsley because I felt like it.  I also probably prefer to do like a pan sear on the salmon.  But, the broiler method is great because it is easy and such a healthy way to make it.  I just feel like it is harder to perfectly cook it, but it is still pretty solid.  

Salmon with Strawberry Salsa

from Annie’s Eats

For the salsa:

2 cups fresh strawberries, rinsed, hulled and diced

1 cup cherry tomatoes, quartered

4 scallions, white and green portions, sliced thin

1 tsp. fresh parsley, minced

1 tbsp. balsamic vinegar

1 tsp. fresh lemon juice

Drizzle of olive oil

Drizzle of honey

Salt and pepper, to taste

4 salmon fillets (about 6 oz. each)

Freshly squeezed lemon juice

Salt and pepper, to taste

To make the salsa, combine the strawberries, tomatoes, scallions, parsley, vinegar, lemon juice, olive oil, honey, and salt and pepper to taste in a medium bowl. Mix well to blend, then cover and refrigerate while you prepare the salmon.

Preheat the broiler. Line a baking sheet with foil. Place the salmon fillets on the foil. Squeeze a bit of fresh lemon juice over each fillet, and season with salt and pepper. Broil about 6-8 inches away from heat source (in my oven, this is upper middle rack). Cook about 10-12 minutes, depending on your oven and the size of the fillets, checking for doneness. Transfer the salmon to serving plates and top with strawberry salsa. Serve warm.

(Servings: 4, Prep time: 15 min., Cook time: 15 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

Salmon in Lemon Brodetto with Pea Puree

This was such a light and refreshing meal.  Scot and I really enjoyed it.  It is grilled salmon that sits on a bed of pureed peas surrounded by a lemony broth.  A great way to eat your peas!  Actually, the pea puree is delicious.  Kind of like a pea pesto.  

I followed the recipe exactly except that I left out all the mint.  On purpose.  I just thought it sounded weird with mint.  And I read all the comments on the recipe, and it seemed like lots of other people left it out too.  I thought it was perfect without it, so I would recommend not using it.  

Salmon in Lemon Brodetto with Pea Puree

by Giada De Laurentiis via Food Network

For Lemon Brodetto:

2 tablespoons olive oil

1 shallot, diced

2 lemons, juiced

1 lemon, zested

2 cups chicken broth

1 tablespoon chopped fresh mint leaves

For Pea Puree:

2 cups frozen peas, thawed (about 10 ounces)

1/4 cup fresh mint leaves

1 clove garlic

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup extra-virgin olive oil

1/2 cup grated Parmesan

For Salmon:

1/4 cup olive oil

4 (4 to 6-ounce) pieces salmon

Kosher salt

Freshly ground black pepper

To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.

To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.

To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.

To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.

(Servings: 4, Prep time: 45 min., Cook time: 15 min., Difficulty: Easy)

Printable Version

foodforscot Ratings

Shanon (taste):  8/10

Scot (taste):  8/10

Effort:  3/5

Dishwashing Effort:  3/5

Ahi Tuna Tostadas

I hardly ever order tostadas when we go out for Mexican.  I am not really sure why.  There is nothing about them that I don't love.  I am tempted to go try some now!

These tostadas have an Asian flare.  The base is a fried wonton.  It is topped with a Sesame Ginger Slaw, a piece of thinly sliced seared ahi tuna steak and a gochujang aioli.  Booyah!

This dish looks kind of fancy-schmancy, but was easy to make.  I loved it.  It was nice and spicy.  Balanced well with some sweet, savory and creamy.  It has all the right textures.  This would be a great little appetizer, but was a perfect dinner for us too.  

Ahi Tuna Tostadas

from Closet Cooking

oil for frying

16 wonton wrappers (or corn tortillas cut into triangles)

1 tablespoon oil

1 5 ounce ahi tuna steak

salt and pepper to taste

1 batch sesame and ginger coleslaw (see below)

1 batch wasabi aioli (or gochujang aioli, see below)

2 green onions (sliced)

4 birds eye chilies (sliced)

2 tablespoons sesame seeds

Heat the oil in a pan.

Fry the wontons in batches until crispy and set aside on paper towels to drain.

Heat up the grill (or your grill pan) and brush it with oil.

Season the tuna on both sides.

Grill the tuna for no more than 2 minutes per side.

Cut the ahi tuna into slices.

Assemble the tostadas and enjoy.

(Servings: 4, Prep time: 45 min., Cook time: 5 min, Difficulty: Easy)

Printable Version

Simple Wasabi and Lime Aioli

(makes 1/4 cup)

1/4 cup mayonnaise

1 teaspoon wasabi

1/2 lime (juice)

Mix everything.

Simple Gochujang and Lime Aioli

(makes 1/4 cup)

1/4 cup mayonnaise

1 tablespoon gochujang

1/2 lime (juice)

Mix everything.

Sesame and Ginger Coleslaw

(makes 4 servings)

2 cups cabbage (shredded)

1 carrot (shredded)

2 green onions (diced)

1 handful cilantro (chopped)

2 tablespoons rice wine vinegar

1/2 lime (juice)

1 tablespoon peanut oil (or vegetable)

1 teaspoon toasted sesame oil

1 teaspoon honey

1 tablespoon ginger (grated)

1 birds eye chili (minced, optional)

1 tablespoon sesame seeds

Mix the cabbage, carrot, green onion and cilantro in a large bowl.

Mix the vinegar, lime juice, oil, sesame oil, honey, ginger and chili in a small bowl.

Toss the salad in the dressing and garnish with sesame seeds.

San Diego-Style Fish Tacos

A lot of times, Scot and I eat dinner really late.  Like really late.  Like we ate this at 10:30 pm last night.  

I love fish tacos.

We don't ever mean to.  Stuff happens.  I am talking about the late night dinners again.  

For me, I can usually handle a late dinner without too much pain.  Unless we are playing volleyball or something like that, and then I feel like I am going to die about 3 games in, if I haven't had a snack beforehand.  Late breakfast?  Heck no.  98% of the reason I wake up is because I am hungry.  Late lunch?  Very painful.  Sometimes I have to force myself to wait until noon to eat.  

But I love fish tacos.  And tacos.  All kinds.  

I made Our Best Bites grilled fish tacos a few weeks ago.  I always had the intention of making the fried version too.  Secretly couldn't wait.  And obviously, they are amazing.  

I love the beer batter.  I also tried some of the leftover dark beer that I used...out of curiosity.  Pretty sure I got drunk from one sip.  

I also LOVE the dressing, Creamy Cilantro-Lime Dressing.  HVR packet...my best friend.  I am not even going look at the ingredients list, as I normally am so insane about.  Because I don't want to know.  I want to feel like it is magic. 

For crunch, the tacos were topped with sliced cabbage and a pineapple/tomato pico de gallo.  I just chopped up one whole (and huge), tomato, half a pineapple, 1 bunch of cilantro, 1/8th of a red onion (finely chopped) and mixed in the juice of one lime.  

San Diego-Style Fish Tacos

from Our Best Bites

1 c. all-purpose flour

2 Tbsp. cornstarch

1 tsp. baking powder

1/2 tsp. salt

1 egg

1 c. beer (I used a dark beer)

1 lb. cod fillets, rinsed, patted dry, and cut into 1-2 oz. strips

1 qt of light, frying oil (canola, vegetable)

Corn tortillas (as many as you have pieces of fish)

Pineapple/Tomato pico de gallo

Shredded cabbage (packaged coleslaw mix works great)

Creamy Lime-Cilantro Dressing (recipe follows)

Preheat oven to 170 (or lowest setting on your oven).

Combine flour, cornstarch, baking powder, and salt in a large bowl. In a separate bowl, whisk an egg and then whisk in the beer. Add the beer mixture to the flour mixture.

Heat about 1 quart (3-4 inches) of canola oil to 375 degrees (use a candy or frying thermometer) in a heavy cooking pot. Lightly dredge each piece of fish in flour and then dip in beer batter. Gently drop into the hot oil and cook for about 7-8

minutes or until the coating is dark golden-brown and a test piece flakes easily with a fork. Remove from oil and drain on a paper towel-lined plate; stick the plate in the preheated oven to keep warm while you cook your tortillas.

Place tortillas, 1-2 at a time, in the hot oil and cook 1-2 minutes or until they start to get crispy but are still bendable. Remove from oil and drain on a paper towel.

Assemble each taco with a piece of fish, shredded cabbage, pico de gallo, and a drizzling of Creamy Lime-Cilantro Dressing.

(Servings: 4, Prep time: 1 hr., Cook time, 30 min., Difficulty: Intermediate)

Printable Version

Creamy Lime-Cilantro Dressing

from Our Best Bites

1 pack (1oz) Hidden Valley Ranch Dressing Mix

1C mayo

1/2 C milk

1 lime, zest and juice

2 cloves garlic, grated

1/2 C roughly chopped cilantro

1/4 C green salsa (I used Herdez)

hot sauce

Place milk, mayo, lime zest and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.

(Servings: makes 2+ cups, Prep time: 15 min., Chill time: 1 hr +, Difficulty: Easy)

Printable Version

Salmon Ravioli with Roasted Red Pepper Sauce

Another great recipe from Cara's Cravings.  Cara has posted a few ravioli dishes that I have been wanting to try.  I love using wonton wrappers to make ravioli.  I made homemade pasta last summer with my little sister when she was visiting.  I had her cutting them and we laid them all on top of each other.  Of course, they all stuck together because I wasn't thinkin' straight.  And we were kind of able to save some and eat some stuck together pieces.  But...man, was I frustrated.  

Luckily, my sister is not a picky eater.  She is amazing.  She told me it was still delicious.  But even when she was little, she was a pretty adventurous eater.  I like to give myself the credit for forcing her to eat weird things.  I can do that (that is, give myself the credit) because I am 9 years older.  At many points in my life, I was pretty cool to her.  Not sure on the status of that currently.

What I am trying to get at...is I have been putting off making homemade ravioli because I am still mad at pasta dough.  Why do you stick together?  Why did you take me two hours to make and then ruin everything?!?!  So, using wonton wrappers makes me feel so so good.  

But really, it just makes everything easier.  I don't think I have ever ordered ravioli out.  I like it but I like a lot of other things a lot more.  So, I pretty much only have it at home when I want something different.  And those refrigerated raviolis in the deli?  Ew.  The dough is so thick.  And chewy.  And the fillings are worse.  Sorry Butoni.  Or whatever you are.  I hate you.  Seriously.  

Um, what was I talking about?  Oh yeah, so this is the perfect solution for a quick (er) ravioli.  And you can fill it something other than ricotta cheese.  Why am I being such a snot.  Not sure. 

But try this combo.  It is great.  And healthy!  I didn't exactly follow the recipe because I doubled it and was being lazy.  I used jarred roasted red peppers...again because I am lazy but also because right now they are cheaper than fresh.  If you cook them a bit with the rest of the sauce ingredients, you can't even tell.  I also just cooked the sauce in a sauce pan and used my immersion blender to puree.  And I never froze the ravs after assembling.  Mostly because I made the sauce first.  

I am tired.  Bye.

Salmon and Goat Cheese Ravioli with Roasted Red Pepper Sauce

from Cara’s Cravings

6 oz salmon fillet

1/2 of a lemon

salt and pepper

1 clove garlic, minced

1 tbsp chopped fresh parsley

2 oz goat cheese

4 oz wonton wrappers (for the brand I buy, from an Asian grocery store, this is about 20 wrappers)

2 medium red bell peppers

1/4 cup chopped onion

1 clove garlic, minced

1/4 tsp crushed red pepper

dash of oregano, salt & pepper

1/4-1/2 cup chicken broth

Preheat oven to 350F. Squeeze lemon juice over salmon and sprinkle with salt and pepper. Roast in oven for about 15-20 minutes, or until cooked through.

Remove from oven and cool. Chop finely in food processor, and combine with garlic, parsley and goat cheese. Place 1 tsp of filling onto each wonton wrapper, wet edges with water, and press together to seal. Place in freezer while preparing sauce.

Preheat broiler to high. Spray peppers with cooking spray, place on a baking sheet, and cook under broiler for several minutes on each side, until all sides are charred. Remove from oven and place in a bowl covered with plastic wrap until

cool enough to handle. Meanwhile, saute onion in a small pan coated with cooking spray, over medium heat, for about 5 minutes or until soft. Add garlic, crushed red peppers, oregano, salt, and pepper; cook 1 minute more. Remove skin and stems from peppers and place in blender along with onion mixture and broth; puree until smooth. Transfer to a small saucepan to keep warm.

Cook ravioli in boiling water for 3-4 minutes. To serve, place a ladle of sauce on a plate, place ravioli on top, and drizzle with remaining sauce. Garnish with freshly grated pecorino romano cheese, if desired.

(Servings: 2, Prep time: 45 min., Cook time: 20 min., Difficulty: Easy)

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Salmon Burgers with Cilantro Mayo

"I would eat these over beef burgers any day."

That is what Scot said.  He isn't a meat only kind of guy (you know the guys I am talking about...when asked what kind of burger they want, they answer, "animal"), but it does still say a lot about these burgers.  They were reallll good.

Scot and I had a little incident last night with our beef burgers.  We were so excited to eat the burgers on the homemade buns, that we were both chowing down.  Then, we both realized that our burgers were completely raw.  And that we bought ground sirloin on manager's special.  And that we both had a stomach ache.  We spent most of dinner talking about how and when we were going to get sick.  Wondering if it would be a 12 hour food poisoning or just a quicky.  And I am a medium/medium rare kind of girl, so don't be thinkin' we are just babies.  It was like eating uncooked ground beef.  Whoops!  

Well, turns out, we could handle it.  We survived!

These salmon burgers were a refreshing change from last night's catastrophe.  First, they were cooked.  Bonus!  Second, they were perfect with the homemade buns.  Third, they were seriously amazing.  Perfect with the cilantro mayo.  It has that fish sandwich flavor combo that we all love.  

I didn't follow the recipe exactly...but kind of.  Hard to say.  I did add some chopped green onion and cilantro to the salmon mixture.  The burgers stay together pretty well, but you do have to be careful with forming and flipping.  If they really aren't working for you, add more panko or egg, as necessary.  It also helps to fry in a bit more oil than you might want to.  Kind of seals the deal.  

Salmon Burgers with Cilantro Mayo

from Annie’s Eats adapted from Paula Deen via Food Network

1/2 cup red bell pepper, diced

6 tbsp. panko bread crumbs

1 clove garlic, grated

1 lb. salmon fillets, skinned, boned and finely chopped

1 large egg, lightly beaten

11/2 tsp. soy sauce

1 tsp. fresh lemon juice

1/4 tsp. salt

1-2 tbsp. vegetable or canola oil

For the cilantro mayo:

1 clove garlic, grated

1/2 cup mayo

1/2 cup cilantro

Dash of cayenne pepper

Squeeze of lemon juice

For serving:

Burger buns

Green lettuce

Sliced red onion

Sliced tomatoes

In a medium mixing bowl, combine the diced bell pepper, panko, garlic and salmon. In a small bowl combine the egg, soy sauce, lemon juice and salt. Add the liquid mixture to the bowl with the salmon and toss gently until well incorporated. Form the mixture into four equal patties.

To make the cilantro mayo, combine all the ingredients in the bowl of a food processor. Process until well combined and smooth.

Lightly coat a grill pan or skillet with 1 tablespoon of the oil. Heat over medium high heat until hot. Cook the patties about 5 minutes per side, until cooked through.

Place the burgers on the buns, spreading one side of the bun with the cilantro mayo. Top as desired with lettuce, onion and tomato.

(Servings: 4, Prep time: 30 min., Cook time: 10 min., Difficulty: Easy)

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