Coconut Shrimp Appetizers

These are a healthy alternative to the popular deep fried coconut shrimp.  I latched onto them last Christmas Eve as the start of our seafood feast.  Although I've had a lot of practice cleaning shrimp, it's not one of my favorite tasks.  It may be worth it to either purchase the already cleaned frozen shrimp or pay extra to have your supplier (fishmonger) do the "dirty work" for you.  Other than that, this appetizer is a cinch to prepare.

Coconut Shrimp Appetizers

1 lb cleaned and deveined shrimp

1/2 cup plus 1 Tbsp coconut (sweetened)

1/2 cup plus 1 Tbsp panko breadcrumbs

2 Tbsp flour

1 egg, beaten

salt

non stick spray

Sauce

1/2 cup apricot preserves

1 Tbsp rice wine vinegar

1/2 - 1 tsp red pepper flakes

Preheat oven to 425 degrees.  Spray sheet pan.  Combine coconut, panko and salt in one pan.  In another you'll put the flour and in a third shallow pan you'll put the egg.    Dip each shrimp in flour first, then egg, and then cover with coconut mixture.  Place onto the sheet pan.  Spray the tops with pan spray.  Cook for 7 minutes.  turn with tongs and continue to cook for another 7 minutes, until brown.  Mix all the sauce ingredients together and serve fresh out of the oven.

Excuse the blurry picture!

Whole Wheat Pasta with Shrimp and Artichoke Hearts

Whole wheat pasta appears on my bucket list.  I wanted to make a more wholesome, healthy version of pasta this time around.  The taste was nuttier and texture a bit dense.  But, when you're craving ANY pasta dish, this satisfies!  To finish it off, I added shrimp, artichoke hearts, garlic and mushrooms.  Not bad!

I'm fortunate enough to have a Kitchen aid  mixer with all the pasta rollers and cutters (bells & whistles).  Hand rolling is not for me!  Lately the two most used gadgets in my kitchen are my food processor and my kitchen aid mixer.  Everything else I could live without (I think.)  Ready to make some whole wheat pasta?  Let's do it!

Ingredients:

1 1/2 cups whole wheat (I used white whole wheat this time)

1/2 cup regular flour

1/4 tsp salt

3 eggs (room temperature)

1 Tbsp olive oil

In the food processor add the flours and salt and pulse.  Then add the eggs and pulse.  The mixture will not "come together" until you start adding some oil.  Depending on the weather (seriously) you may need to add a bit more oil.

Turn the dough out onto a floured board.  You should be able to form it into a ball.  Knead slightly and then form into a disk.  Wrap in plastic wrap and refrigerate for about 30-40 minutes.  It will be easier to work with.

For this recipe I only used 1/3 of the dough.  To roll, first I cut smaller pieces, rolled with a rolling pin (a 2 x 4 inch size is good)  so it would fit into the pasta roller attachment.  Pass the dough through on #1 setting.  It will knead and roll.  Pass through again, then bump up the setting to 2, 3, 4, 5, and finally #6.  The strip will get wider and thinner with each pass.

As I do each one I lay the strips onto a floured tea towel.  Now, you change attachments to the cutter. You can choose spaghetti, fettuccine or leave them alone for lasagna noodles.  I did fettuccine.  As the strip gets cut, cradle and twist into "nests" and lay them back on the floured tea towel.  

You can cook them immediately or freeze for later.  If cooking now, they only take a fraction of the time the dried noodles take.  Usually only 2-3 minutes.  I prepared the shrimp/artichoke "sauce" right before.  The pasta needs your undivided attention!

The sauce is only a mixture of garlic, olive oil, artichokes, mushrooms sauteed, then throw in the shrimp.  Cook until done.  Add the pasta with a bit of pasta water and maybe a bit more olive oil (only to moisten)  Lately, I've been substituting broth instead of oils.  It works!

NOTE:  I guess you've noticed, this is not for beginner's.  Give it a try though.....fresh pasta is always better!

First Official Grilling Day - Barbecued Oysters

Last Saturday we were blessed with spectacular Springtime weather...sunny and almost 70 degrees!  Naturally, we dragged out the grill and outdoor patio furniture from the shed.  (We don't have a covered patio and the winds can gust upwards of 100 mph.  We also didn't want to have to chase our grill as it rolled  down the street!)  So, we waited until weather permitted to unleash the hubby grill master!

For our first official barbecue I marinaded some shrimp..simple stuff.  Something I've been wanting to attempt is barbecued oysters...yum!  On a trip to San Juan Island there was a restaurant on the oceanfront as we disembarked the ferry.  The  giant barbecues set up on the sidewalk at the entrance were covered with rows  of fresh salmon and oysters.  We were hooked!  Now, I've never been fond of oysters, but I remember these to be different from the kind you send  raw down your throat as fast as you can without choking to avoid (sorry) the snotty slimy texture.  Even if you don't care for oysters...that may change after you've tried these!  The only problem was that I only bought 4 to sample!

Barbecued Oysters

This is obviously a sampling.  If you dare to make more you'll need to increase the measurements.

4 cleaned oysters (Have a sharp paring knife, tongs, potholder and plate handy.)

For the sauce:

In a small saucepan heat 2 Tablespoons of butter, 1/4 cup of Thai sweet chili sauce and 1 tablespoon of chopped fresh cilantro.  Heat this up before you put the oysters on the grill, bring outdoors with a basting brush.

Heat the barbecue to about medium.   Lay the whole oysters flat side up.  Keep on for about 2 minutes.  They will steam inside and barely open.  Remove from the grill.  Use the tongs to remove, the knife to pry open being careful not to let the juice seep out.  Use the potholder so you don't burn yourself.  This is an easy process.

Toss the empty half shell out.  Place the oysters back on the grill, baste with the sauce and close grill top.  Continue to cook for another 2 minutes.  Remove to a serving dish and eat immediately!  Soooo good!

Butternut Squash and Shrimp Risotto

Lately, I've been enjoying the bounty of Fall vegetables.  Soups and pastas made with pumpkin or butternut squash and herbs or spices like sage and nutmeg are finding their way into my kitchen.  One of hubby's favorite meals is ANYTHING rice based.  I could boil some rice and cover it with almost anything and he'd like it.  Risotto is one of those items on a menu he would gravitate to especially if it was seafood risotto.

Risotto needs your undivided attention with all the stirring involved, but it's worth the trouble and actually very easy to make.  The trick is to have all your ingredients ready at your fingertips.  Or at least enlist a "master stirrer" to help out.

Ingredients:

4-5 cups of chicken broth

1 Tbsp olive oil

1/4 of a large yellow onion, chopped

2 bella mushrooms (not the large portabella ones), thinly sliced

3 cloves of garlic, chopped

2 sage leaves, minced

1/4 cup white wine

1 cup butternut squash, cooked and mashed

1 cup arborio rice

dash of nutmeg

about 10 cleaned and deveined shrimp sliced in half lengthwise

handful of chopped fresh parsley

1/4 cup Parmesan cheese

salt and pepper to taste

First of all don't let the big list of ingredients scare you.  Risotto is simple to make.  In a 3 qt saucepan have your broth heated on low.  You'll be ladling this as the liquid evaporates.

In a large soup pot cook the onions, mushrooms, garlic and sage in the olive oil on medium heat.  Add the wine and start to stir.  This will quickly cook down.  Now add the squash and the rice and 1 ladle of broth stirring as you go.  The heat can be turned down to low/medium.

As the liquid is absorbed keep adding a ladle at a time of the broth.  When you are to your last ladle of broth, add the shrimp and nutmeg, while you remain stirring.  The shrimp will cook in no time.  Right at the end rice should be tender and creamy as you add the cheese, parsley and salt and pepper.

Pasta of the Month - Spaghetti con Pomodoro e Vongole

Times flies by so quickly these days.  I realized I hadn't posted my "pasta of the month" for September.  This recipe is a combined approach to a simple pomodoro (tomato)  along with clams (vongole).  My tomatoes have been producing in spurts so linguine with clam sauce needed to become more accommodating.  All in all it was a great "marriage" of flavors.

What?  No picture of the finished dish?  That is so unlike me.  Anyone knows they can't eat without "the picture" being snapped!  Oh well, we must have been awfully hungry, but it was a pretty site and it tasted quite good!

Ingredients:

1/2 lb. of spaghetti

2 Tbsp olive oil

3 green onion, chopped

3 cloves of garlic, peeled and roughly chopped

2 cups fresh tomatoes. I used my "early girl variety.

1/4 cup chopped fresh parsley

2 cans (6.5 oz) chopped clams in juice.

2 Tbsp butter

Start the pasta water, bringing to a boil, add a bit of salt and the spaghetti.  Reduce the heat and cook according to directions, usually around 9-10 minutes.  Reserve some of the liquid before draining.  You may need it later.

In a large frying pan heat the oil on medium heat, toss in the onions and cook for 2 minutes.  Add the garlic, cooking for only a minute.  Add the tomatoes, parsley, and the clam JUICE only.  Cook for a few minutes while stirring.  Add the clams and only cook for about 2 minutes.  

Toss the pasta into the skillet, blending well.  Add the butter and a ladle of pasta water.  Plate and garnish with Parmesan if you wish.  This is a super quick meal! 

Margarita Shrimp Scampi

It's five o'clock somewhere!  Why not have your margarita and eat it too?  That is, use the margarita mix to add flavor to your scampi.  I like to think of shrimp as the ocean's chicken.  It's as versatile as chicken, yet it cooks in a fraction of the time.  I can still hear Forrest Gump rattle on about how Bubba prepared his shrimp!  Boiled, broiled, scampi, fricassee, barbecued,  etc.

My "secret" ingredient in this dish is lemon verbena.  My outdoor plant is thriving, so while it is, I'll take advantage of fresh herbs.  When the weather turns Fall-like, and it has lately, I'll use more dried herbs.  Just pull the whole plant, hang upside down and dry, slide the leaves off and bottle for the Winter meals.  I do the same with lavender, although this season the lavender looks sad. 

Dried lemon verbena..last year's harvest

This is one of those meals that comes together in almost less than 15 minutes!  Give it a try!


Margarita Shrimp Scampi

1 Tbsp olive oil

2 Tbsp butter 

3/4 - 1 lb. of medium - large sized shrimp, cleaned and deveined

1 tsp lemon verbena, chopped finely

2 garlic cloves, minced

1/2 cup margarita mix

1 Tbsp parsley, chopped

a handful of fresh chives, chopped (for garnish)

In a large skillet on medium heat, add the oil and butter and slightly warm (melt).  Add the shrimp, cooking on one side for a few minutes.  (The shrimp will start to turn pink)  After turning add the lemon verbena, garlic and margarita mix and turn down the heat to simmer (low) until just about done.  Add the parsley and mix.   Plate the shrimp and sprinkle with the chives.  Voila...it's done!  And very good!

Add Parmesan for hubby....serves 2

Pan Fried Oysters

Yes, you heard it right.  Pan fried oysters.  Growing up I was exposed to many different and unique foods.  It was a time when avocados were not yet trendy, so I didn't know how to appreciate them.  At one of my childhood homes we had a huge avocado tree that would weigh heavily with those green gems.  The tree was so large that my sister and friends would play house beneath the spread out branches.  A gigantic natural tent!

Living on the coast I was able to experience the freshest seafood.  My father would buy oysters, probably not to my mom's liking, and  cook them with a saltine cracker crust.  I liked them but it wasn't my favorite.  Abalone was the best!  Good luck trying to get a hold of abalone these days.

Oysters have become somewhat trendy, too!  On a trip to San Juan Island I sampled barbecued oysters.  Wow!  I need to try that!  On another vacation to the coast above San Francisco, the oyster joints are plentiful and they're served so many different ways.   In soups, chowders, Rockefeller, raw, etc.

Until you can acquire the taste for raw oysters, try this recipe at home.  You'll love it.

Ingredients:

1 jar (6-8 oz) of oysters

1 egg

1/2 cup flour for dusting

1/2 - 1 cup panko bread crumbs for coating

1 Tbsp butter

2 Tbsp olive oil

hot sriracha chili sauce for garnish (optional, but good)

Set up a dipping station with flour in one bowl, egg in another and panko in the third shallow bowl.  Heat the butter and oil.  Drain the oysters.  Dip in flour, egg and panko until done.  Add to the pan and cook until golden brown on one side, turn and cook on the other.

In progress

They don't take very long to cook, total 8-10 minutes or so.  If you like a little spice add the sriracha chili sauce.  You won't be sorry!

Un-fried Prawns with Mango Cilantro Dipping Sauce

Over the years I've steered away from most deep fried foods including deep fried shrimp.  My new secret weapon to achieve a crunchy crust is panko bread crumbs.  I like the fact that they are light and unseasoned so you can use them in most recipes instead of regular bead crumbs.  Because of the short cooking time associated with fish, I can still pan fry with a little butter/olive oil combination, and still feel like I've cut back on the fat.    At least these aren't dredged and soaking in oil!  These turned out light and delicate with a nice crunch.

Ingredients:

1/2 lb. medium/large shrimp, removed from shells, cleaned and deveined

1 egg or 1/4 cup eggbeaters

3/4 cup panko bead crumbs

1 Tbsp butter

1 Tbsp olive oil

salt and pepper

1 mango, peeled and cut up

2 Tbsp fresh cilantro

a drizzle of olive oil

salt and pepper to taste

Dip the  seasoned shrimp in egg first, then coat with the bread crumbs.  Heat the butter and oil on medium heat enough to melt the butter.  Place the shrimp in pan and cook on one side about 2 minutes, turn and cook the other side.   Meanwhile put the mango and cilantro in the blender, puree and add a drizzle of olive oil and salt and pepper if needed.  Serve on the side or drizzle some over the shrimp.  Sooo good!  Serves two hungry adults.

Lobster Avocado Pannini

If anyone spent any amount of time in Lake Tahoe in the late 70's and they loved seafood, they would remember the "Fish Market"  restaurant.   They were know for their lobster and crap melt sandwiches.  The BEST!  It probably seated, at best, 15-20 people, most of the seating in a semicircle belly up to the bar area.  This was prime seating because you could watch the ingredients layered into this beautiful pannini like sandwich.

For years, I thought of this place whenever I saw a lobster sandwich on the menu.  No one has come close, not even me.  But I keep trying!  Here's one of my experiments.  Very tasty, but something is still missing.  If anyone has the recipe for this Lake Tahoe classic, please let me know!

Serves 2
Ingredients:

1 lobster tail, boiled or broiled with meat removed from the shell and cut into chunks.  To make it more decadent, saute in butter first.

4 slices of sourdough or crusty French bread

4 slices of cheese (your choice)

1 avocado, sliced

 a bit of mayonnaise

a bit of butter, or spreadable margarine

This is fairly simple to assemble, like making a grilled cheese, only it's the "Cadillac" of grilled sandwiches.  A bit of mayo spread on the inside with a cheese slice, lobster, salt and pepper to taste.  Place the avocado  on top with the other cheese slice and close.  Butter one side and lay the buttered side down into a grill or smooth griddle surface.  While grilling, butter the top side and turn over when browned to cook the other side.  Yum!  This was good but I'm still "in quest" for that perfect lobster pannini!

Creole Jambalaya

New Orleans has always been a place that appears fascinating in its unique way.  It's on my travel bucket list, but not in the top ten.  However, it's moving up quickly.  Why?  Because of its cuisine, a mix of seafood to make up a creole, gumbo or jambalaya.  So, what's the difference?  From what I can gather, in jambalaya the base is shrimp, ham and rice.  With Creole, the dishes refer to a cuisine derived from the French, Spanish, Indian and African influences.  Then, gumbo is a Creole dish (soup or stew) which is thickened with ocra or other thickening agents.  Are you confused yet?  At any rate, the people of Louisiana appeared to be wizards with the ingredients that were available to them.  Craw fish and alligator in the same pot?   Put it all in, add spices and simmer!

I  made my first creole jambalaya last week.  Our friends  had recently returned from a trip to New Orleans and came back bearing gifts, a cookbook called, "The best of the best of Louisiana cookbooks".  We took care of their amazing labradoodle, Lulu.  Watching this dog is a "gift" in itself.  She keeps me motivated to take my walks and also, whips my sassy spoiled cat into shape, if that's possible!




Cat: "I don't want to share your bed with you!"



Dog: "Okay, be that way...I'll sleep on your bed!  We're  color coordinated now!"

I love trying new recipes so I started with this one.  It's not as spicy as I expected it to be, so I sprinkled a bit of chili flakes on mine after serving.  Much better!  Next time I'll switch up the spices...

Ingredients:

2 Tbsp butter or margarine

3/4 c chopped onion

1/2 c chopped celery

1/4 c green or red pepper

1 Tbsp chopped parsley

1 clove garlic, minced

2 cups cooked and cubed ham

1 (28 oz) canned tomatoes, cut up and juice used

1 (10 1/2 oz) can beef broth

1 can water

1 cup long grain rice, uncooked

1 teaspoon sugar

1/2 tsp dried thyme (I omitted)

1/2 tsp chili powder

1/4 tsp pepper

1 1/2 lbs. raw, peeled and cleaned shrimp

Melt the butter in a large pot or Dutch oven.  Add the onion, celery, peppers, parsley, and garlic.  Cook until tender.  Add the rest of the ingredients, except the shrimp.  Cover and simmer for 25 minutes or until the rice is tender.  Add the shrimp and simmer, again, until shrimp are cooked, about 10 minutes.   This makes 6-8 servings.   Pretty good!

Thanks, Lulu...we always enjoy watching you!  And thanks, Paul and Cathie for the cookbook!



A "love tap"




My dad's lap is off limits!



Sea Scallops with Roasted Red Pepper Sauce

I very rarely get tired of eating seafood.  To have such a love for fish or seafood, for me, much be inherent.  I know that the more I eat the more weight I drop.  Maybe it's because it's one of the best sources of protein, or maybe it's my body type or blood type that determines how "agreeable" it is to me.  I'm quite familiar with all those books and diet plans...(Eat this and not that, the 7-day, 10 day or 17 day diet, Southampton, Palm Beach, etc, etc.)  It's enough to make you crazy!

  I  regret that I don't live closer to the ocean where FRESH fish is more plentiful...but, there's still time!  At least 6 months out of the year in a more tropical setting would be ideal!  I need to work on that...Any ideas...writing or travel assignments, cooking classes in the tropics,  perhaps??

This recipe came about as I was on my current eating plan.  Yes, I'm still watching it, except for Thanksgiving when everyone watched me shovel it in!  Including pumpkin pie, no whipped cream.   The next few days I reverted back to square one and lost it all, so that one gluttonous day was worth it!

If you like seafood, try this one.  Scallops are so simple to cook and you can adorn them with creative sauces like this roasted red pepper one.

 1 roasted red pepper, peeled and seeds removed (I like to roast my own instead of bottled)

1 Tbsp olive oil

1 garlic clove, minced

1/4 cup chicken or vegetable broth

dash of sea salt

dash of sugar

dash of crushed, dried rosemary (optional)

1 Tbsp Fat Free half & half
 (If weight isn't a challenge, by all means use regular or heavy cream!)

Add all ingredients to a small saucepan.  Cook for about 10 minutes on medium heat, stirring.  Put the mix into a blender and puree.  Serve immediately or return to pan and keep on low until ready to serve.

The scallops only take about 4 minutes to cook.  The secret is to buy the large dry sea scallops.  Wash and dry with a paper towel.  Heat the saute pan to high heat, to the point of it beginning to smoke.  Quickly add  a small amount of butter, followed by the scallops.  They will begin to sear and caramelize on one side.  Don't turn them for 2 minutes.  Turn and continue for another 2 minutes.  Put onto a serving platter and drizzle the red pepper sauce on or around it.  Very yummy and sinfully simple.

Cocoa Crusted Scallops with Citrus Sauce

The other night I came close to "the edge".  I was craving chocolate in the worst way!  Remedy..chocolate scallops.  Sounds kind of gross but actually only a hint of cocoa was detected.  Just a little tidbit...there is such a beast as chocolate scallops.  On my last year's trip to Costa Rica, it was one of the local delicacies!  I never got to try them but they don't taste like chocolate...sorry!  Just a name!

So, back in my kitchen, I experimented with a few ingredients to come up with a beautiful scallop dish. (that I can devour and lose weight doing so)

Chocolate Scallops with Citrus Sauce

About 9-10 dry sea scallops (the large ones)

1 Tbsp olive oil (for scallops)

1 Tbsp butter (for scallops)

1-2 Tbsp cocoa powder (optional - I experimented on 2 scallops this way)


Sauce

1/2 Tbsp olive oil

1 clove garlic, minced

1 1/2 Tbsp orange zest

1 tsp grated ginger root

1/4 cup chicken broth

2 Tbsp FF half & half

1/2 tsp truvia sweetener

pinch of salt

pinch of saffron threads (optional)


Wash and dry the scallops with a paper towel.  Sprinkle a little sea salt on them and set aside.   Make the sauce first since the scallops only take a few minutes to cook.

In a small saucepan  on medium heat, pour the oil.   Add garlic, and after 1 minute,  add the zest, ginger and broth.  Stir and heat just until it starts to boil.  Turn down the heat and add the salt, saffron and half and half, while stirring.  When it starts to thicken remove from the heat and start the scallops.

Dust the scallops with the cocoa powder, if using.  In a large skillet add, oil and butter and turn it up to high.  Watch carefully.  You'll add the scallops before the oil/butter starts to smoke.  The pan needs to be hot to develop that nice crust.  Turn the heat down slightly and cook on one side for 2 minutes, turn and cook for another 2 minutes.  Done.  Plate them and drizzle on the heated  citrus sauce.  Yummmmmmm!  You have a gourmet dinner for a fraction of the cost and time!  Enjoy!

The chocolate ones are the darker "experiments"

Disclaimer: If I had not been "on a diet", these could be a little more decadent with the addition of butter and heavy cream in the sauce, but try these first!

Chili Lime Marinated Shrimp Kabobs

For a change from traditional barbecue, try these slightly spicy, yet tangy shrimp kabobs.  They're fun to make, beautiful to look at and even better in your mouth.  Plus, they won't break the bank.  For around $10.00, you can have this complete meal.

Although there are 100's of different bottled or packaged marinades on the market, I've been creating my own.  If you start to read the labels, you'll see why.  Too much sodium or sugar and ingredients with words you can't pronounce!  Make your own dressings and marinades, it's simple!

Chili Lime Marinade

2 Tbsp roasted garlic seasoned rice vinegar

2 1/2 Tbsp olive oil

1 clove garlic, minced

1/2 tsp minced fresh ginger

1 large lime or 2 small, juiced

1/4 tsp red pepper flakes

1 1/2 Tbsp honey

1 Tbsp parsley, chopped

Mix the above in a small saucepan and cook on medium for a few minutes.  Remove from heat.

Thread the following onto skewers.

1/2 lb. + large (not jumbo) shrimp, cleaned, shelled and deveined

rounds of 1/4 inch zucchini slices

chunks of red bell pepper

chunks of red onion

chunks of pineapple

Throw onto your grill and before it's done, start to baste with the marinade for the last 10 minutes, or so.  Serve with rice or by itself.  Serves 2-3 people.

This is a great one for your Summer barbecues!  Happy 4th of July!!!

Prosciutto Wrapped Prawns and Asparagus

A week ago I had the pleasure of being on the receiving end of Mother's Day.  No cooking for me, except to make chocolate treats for my mother.   In a previous post I wrote about the cannoli stuffed strawberry french toast my wonderful son created.  To complete the brunch he popped these prosciutto wrapped prawns and asparagus in the oven.

As I mentioned he's multi talented and is very comfortable in the kitchen.  He's a natural...or is it inherited?  There is cooking talent on both sides of the family, so it's a little of both.

These savory goodies go perfectly as a side dish or an appetizer.  They are quick and easy.  (I watched it unfold).  Serve to your guests and they'll think you spent alot of time in the kitchen! 

Ingredients:

(3 servings)  You can double or triple easily.

6 slices of prosciutto

6 prawns, cleaned and deveined

6 cleaned and trimmed asparagus stalks

Preheat the oven to 400 degrees.  Line a baking pan or cookie sheet with foil and use pan spray.  Encase the asparagus with prawns.  You'll need to slightly slice the shrimp.  Then wrap them in prosciutto and lay then on the pan.  Bake for 25 minutes or until done.  Simple but elegant and yummy!

Savory bite of prosciutto wrapped asparagus

Thanks, again, Jeremy!

Fish Tacos Anyone?

Yesterday was gorgeous!  Even though March can be extremely fickle around the Sierras, it warmed up nicely.  It will be time, soon, to start making those lighter dishes instead of all the soups and comforting stews of the Winter.  Hooray!

Fish tacos with fresh mango

Growing up in Southern California I experienced some of the best Mexican food available north of the border.  My mom and dad would load us kids into the car and make a trip into the next city for authentic Mexican food.  We'd arrive at Arturo's and invariably we would have to wait for a table.  It must have been inexpensive because we'd go there quite often.

When I moved to the O.C. where I met my husband we found a Mexican restaurant in Fullerton equally as good and the wait was even longer.  Of course, one of the reasons we left Southern California was because of the "waiting in lines" everywhere you went!
The name always slips my mind but it was Sonoran influence Mexican food.   Their enchiladas were amazing, as was the service.

In Reno, there are several Mexican restaurants, but not all of them are worth mentioning.  I've found the "best" chili relleno, however I'm still searching for the best fish taco!   Fresh fish is sometimes hard to find in this landlocked enclave.  Would I need to go south of the border to find one?   Hmm....maybe.  Until then, I made some pineapple salsa to go with those tacos or fresh grilled seafood.




Pineapple salsa with salmon

Ingredients:

1 cup cut up pineapple
1/4 c chopped onion
1 tsp minced jalapeno
1/4 c chopped cucumber (optional)
1/2 c tomato, chopped
squeeze of lime
1 T chopped cilantro, fresh

Mix all of the above, chill (the longer, the better) and serve on your fish taco, seafood or cheesy nachos and guacamole!

Friday Night Bruschetta

To get into the "relaxation mode" for the weekend we sometimes just have appetizer night with a great glass of wine!  Who says you have to have a big production of a meal every night?  Certainly not me.  It's okay to have finger food and with Valentine's Day right around the corner, this would be a great meal or first course.   Just add that piece of chocolate, tiramisu, chocolate covered strawberries, etc.  You get the idea!

Finger food is easy and fun and I read somewhere that it can be romantic as well!  Here's some help in the kitchen.

As most of you know by now I really don't use recipes.  I throw ingredients together as I see fit.  So, every recipe on this blog has been recreated and measured as I went along for your use.  With that disclaimer said, let's start!

First, I made a tomato garnish from tomatoes, basil, garlic, olive oil and pomegranate infused balsamic vinegar.  Set aside.  Then brush some slices of french bread or baguette place on a cookie sheet with olive oil and broil on low until slightly browned.  Watch them closely as they will burn quickly.

In a large skillet saute in olive oil some sliced mushrooms, spinach,  a little onion, garlic and at the last minute add cut up precooked (and cleaned) shrimp.   The addition of shrimp was my husband's idea.   So good!   Mix well.  Set the bread on a platter and spoon the mushroom mixture onto the bread and then the tomato garnish.  You can sprinkle with cheese, Romano is good and of course, serve this by candlelight and with a great glass of vino.  Enjoy!

(If you need the measurements, please comment below and I'd be happy to furnish them.)

December Pasta of the Month- Scampi Scallop Bucatini

For December pasta all my favorites from the sea are the stars. On one of our trips to Southern California we stumbled upon a small deli in Seal Beach. The setting was something out of Mayberry with mostly mom and pop type shops and eateries brimming with originality. The quaintness of a few blocks lured us out of our car as it seemed like an invitation to walk the neighborhood. Unfortunately most neighborhoods these days prefer the "allure" of big box stores. I don't get it! Yes, the price can't be beat, sometimes, but is the quality there? Is it a pleasurable experience? So, it's nice to see a neighborhood area revitalized in a friendly tasteful and inviting way.

When you enter an Italian deli the sights should captivate you and the smells should excite and comfort you. We've been in a few of those over the years and I always buy something. This time I purchased some bucatini because I have a hard time finding it in our town. Bucatini is shaped like spaghetti but it is hollow on the inside. How do they do that? But, the shape allows the sauce to coat the inside of the pasta as well as out.

This dish can be an elegant but simple addition to your table. We enjoyed it!

Ingredients:

2/3 pkg bucatini

Cook pasta in salted boiling water reserving about 1/4 cup of pasta water. Meanwhile saute the next four items until opaque.

2 T olive oil

4 cloves garlic, minced

1/2 shallot, sliced and chopped

1/4 c onion, chopped

Add the following to the skillet.

2 T butter

about 12 each of medium shrimp and sea scallops

salt and pepper

1/4 cup pasta water or use white wine plus large ladle of water

1/2 tsp red pepper flakes

2 T chopped fresh basil

Cook seafood a few minutes until shrimp starts to turn pink. Turn them over and continue to cook for only a few minutes, maybe 3-5. Add the cooked bucatini with a drizzle of olive oil and mix well. Serve immediately. Serves 4 hungry people

Gingered Maple Salmon with Edamame

Growing up Catholic I had my fill of fish. If it was Friday it was fish day. That was a good thing! I lived in a fishing port outside of Los Angeles. Every Friday like clockwork Tony's fish market truck would slowly roll through the neighborhood. It was similar in concept to the ice cream man. Only the back of his truck opened up to a large display of seafood. The women (most didn't work outside the home in those days) were beckoned by the horns streaming into their homes. Fish was always in great supply back in the 50's and 60's. If you wanted fresh tuna, clams, swordfish, etc, Tony would deliver. He even had octopus and other rare species for the more adventurous. How I wish that could happen in my neighbor now.

Whenever we go on vacations it is more than likely to be where we can get FRESH fish. Also, if I ever splurge on a diet I would rather choose seafood over desert! Pretty weird but that's what satisfies me. Go figure! The gingered maple salmon tasted as if I was falling off the diet wagon but I wasn't. Now if I could only figure out how to get Tony delivering fresh fish every Friday in this day and age, I'd be a happy girl!

Gingered Maple Salmon with Edamame

In a zip lock plastic bag put in the following for the marinade:

1 tsp ginger, grated

1 clove garlic, finely minced

2 T soy sauce

1/2 lime, juiced

1 T onion, diced

2 T maple syrup

2 salmon fillets, remove pin bones if you can beforehand

Marinade for at least 1 hour.

Using a stove top grill on medium-high heat, place the salmon skin side down. Turn after about 10 minutes, grilling the other side for another 10 minutes and it's done. (If fillets are thicker than 1 inch it may need a longer grilling time.) Serve on a bed of mixed greens and top with shelled and steamed edamame beans. Serves 2.