Chile Shrimp

Chile Shrimp with Butter Beans and Lemony Couscous

There's nothing I love more than a restaurant-worthy meal that is healthy, easy to make, and can be made in ten minutes flat.  My Mother-in-Law recently introduced me to Chile Shrimp with Butter Beans and Lemony Couscous and it is fantastic as a light appetizer or entree.  It has the perfect amount of spice that's balanced by a lemony couscous topped with meaty butter beans and capers.  I recently served it with a kale caesar salad and a brussel sprout, pancetta, and parmesan flatbread (which I will feature soon).

Recipe after the jump:

2/3 cup couscous 3 tablespoons extra-virgin olive oil
1 pound shelled and deveined medium shrimp
1/2 teaspoon crushed red pepper
2 tablespoons unsalted butter
One 15-ounce can butter beans, rinsed and drained
2 tablespoons capers
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped parsley

In a bowl, stir the couscous with 3/4 cup of boiling water. Cover with a lid and steam for 5 minutes. Fluff with a fork.

Meanwhile, in a nonstick skillet, heat 2 tablespoons of the oil. Add the shrimp and crushed red pepper and cook over moderately high heat until golden, 2 to 3 minutes; transfer to a plate. Add the butter to the skillet. Add the beans, capers and lemon juice and cook, stirring, for 2 minutes.

Fold the bean mixture, parsley and remaining 1 tablespoon of olive oil into the couscous; season with salt and pepper. Serve topped with the shrimp.
Recipe/PC: Food & Wine

New England Clam Bake

Lobster Crackers:

PC: Hawthorne Photography, The Ritzy Bee, Room-Decorations.blogspot.com, karen's Garden Cottage, SaraGilbaneinteriors.com, Gabherman.com

Oye Vay SoyVay!

A friend of mine recently turned me on to Soy Vay's Wasabi Teriyaki and let me just say, OYE VAY is it addictive! I used it as a marinade for halibut filets and threw it together with some couscous, sauteed red pepper, garlic, and onion, and roasted asparagus.  This meal is soy easy and equally (soy) delicious.   

Here's the marinade to look for at the market:

And here's my go-to for easy couscous (or rice) in a jiffy:

Near East Couscous:

How to prepare this meal:

Serves 2:

Ingredients:

Soy Vay Marinade (about 1/4 cup)

2 6-8 oz halibut filets

1 tbsp canola oil

1 bundle asparagus, rinsed and trimmed

1 box of Near East Couscous (you'll need 2 Tbsp Olive Oil and water)

And 1/2 red pepper-diced

1/2 onion-diced

1 head of garlic

1) Coat a baking sheet with Pam.  Add asparagus, sprinkle with kosher salt, spray with a little extra pam and bake in the oven at 350 degrees for 21 minutes. When finished, increase the heat to 400 degrees.

2) Add the olive oil to a pan.  Let it simmer, add onion, let it cook for about 1-2 minutes and add garlic.  After about 20 seconds, add the red pepper and season with salt/pepper.  Allow to soften for another 5 minutes or so.  Mix periodically. Set aside.

3) Prepare couscous as directed.  It takes 5 minutes to prepare once the water is boiling.

4) Heat the canola oil in a non-stick pan.  Add the halibut and sear for 2 minutes per side.  When finished, throw it on a sheet pan and bake in the oven for 5 minutes.

Line the asparagus on the center of the plate. Top with couscous, then sauteed veggies and the halibut filets.  Enjoy!

'Sole' Food

After a quick trip to my fishmonger, I decided to make some Sole Food-Sole Meuniere that is. Given the original recipe calls for 3/4 cup of butter (plus oil), I decided to cut some corners to make my dish good for your heart and soul (and bikini).

Quick tip: try to buy wild Pacific sole rather than Atlantic sole which is overfished. 

The meal:

Sole Meuniere with Brussel Sprout and Shallot Hash and Roasted Rosemary Potatoes

Grade: A + (Julia Child-worthy with a quarter of the fat)

How I did it:

2 6 oz fillets of sole

1/2 cup all purpose flour

salt/pepper

1-2 Tbsp vegetable oil + cooking spray

3 Tbsp butter

1 Tbsp drained capers

3 tsp fresh lemon juice

2 tbsp chopped fresh parsley

Rinse off the fish and dry with a paper towel.  Sprinkle both sides evenly with salt/pepper.  In a small bowl, add the flour and dredge the fish, making sure to cover all sides.  In a large nonstick skillet over medium heat, add oil and heat until it shimmers.  Add 1 1/2 tbsp butter and swirl to coat the pan.  When foam subsides, add fish and cook until golden on the bottom, about 2-3 minutes.  Carefully turn the fish over and cook until opaque in the center and golden on the bottom, about 1-2 minutes.  Divide fish between 2 warmed plates, tent with foil.

Sauce:

Take another skillet over medium-high heat and add the remaining butter.  Cook until golden, 1-2 minutes.  Remove from heat and add lemon juice, parsley, and capers and spoon the sauce over the fish.  Serve with additional lemon wedges.

Brussel Sprout/Shallot Hash:

-please note that I cut this recipe in half and still  only used about a tablespoon of butter (rather than 3) 

Roasted Rosemary Potatoes:
1 lb small yukon potatoes, cut into quarters
2 Tbsp good quality olive oil
kosher salt/pepper
1/2 tsp chopped rosemary
2 garlic cloves, minced

Preheat the oven to 400 degrees.  Rinse the potatoes and quarter.  Place on a baking sheet and add the rest of the ingredients. Toss to coat.  Bake for 40-50 minutes and flip the potato mixture half way through. Season with salt/pepper and enjoy!

Image from my phone:

Recipe inspiration: Bon Appetit and Cooking Light, Brussel Sprouts: Food and wine

Girl Meets Grill

Here's a Menu for the Grill:

To start:

Grilled Tomato Crostini's:

Sausage Mixed Grill with Balsamic Vinaigrette:

Main:

Grilled Trout with Lemon-Caper Mayonnaise

&

Roasted Asparagus with Almonds:

Dessert:

Grilled Mixed Berry Hobo Pack:

(Mixed berries and Grilled Pound Cake)

Now, all I need is a grill!

Food & Wine

Fish Tacos

Tacos seem to be all the rage lately in the food magazines and restaurants and I can see why they're so popular because they're so versatile, simple to prepare, and the options are endless! I'm more of a soft taco kind of girl and thanks to my friend Joe, I was able to put these tilapia tacos together in no time!

Tilapia Fish Tacos with Mango Salsa topped with Avocado:

Serves 2:

Fish:

1 lb of fresh tilapia (you only need around 14-16 oz)

2 small limes

1 tsp lime zest

2 tbsp olive oil

salt/pepper

1 tsp cumin

1 tsp paprika

Mango Salsa (from my post Real Recipes by Real People)

1 Mango-peeled and diced

1/2 small diced red onion

half a lime

1/4 red pepper (diced)

1/2 cubanero pepper (diced) you can also use a small amount of jalapeno

salt/ground pepper

dash of sugar

dash of garlic powder

Other:

1 sliced avocado

Corn tortillas

Preparation:

Place the fish, lime juice, zest, olive oil, salt/pepper, cumin and paprika in a zip lock bag.  Marinate for about an hour in the refrigerator.  When ready to prepare, heat a grill pan (or frying pan) over medium high heat, and grill each side of the fish for about 3 minutes until done.  Flake and serve.

Mango salsa-mix together all the ingredients and add to each taco.  Top with avocado and enjoy!

P.S. I like to serve mine with Mexican corn on the cob.

Click here to learn how to prepare basic corn on the cob:

To make it Mexican, top each cob with 1/2 tablespoon of butter, 1 tablespoon of low fat mayonnaise, crumbled cotija cheese, and sprinkle with cayenne pepper (or paprika)

Recipes to try:

From the latest Bon Appetit and Food & Wine:

Korean Rice Bowl with Steak, Asparagus, and Fried Egg

(great week night meal)

Salmon with Sweet Chili Glaze, Sugar Snap Peas, and Pea Tendrils:

(for a formal or casual meal)

Basil-Crusted Leg of Lamb with Lemon Vinaigrette:

(how can it taste bad when it looks that good?)

Dreaming of Mary's

Mary's Fish Camp is one of my favorite restaurants of all time. Located in the heart of West Village, this small seafood haven makes you feel as if you've found a portal to a charming New England fishing town.  The fish is always fresh, the ambiance is cool and casual, the menu is innovative yet simple, and the experience is well worth the wait (they don't accept reservations).  In the Summer we drink beer on their sidewalk and in the Winter we head to Bobo until they're ready for us.

Here is a recipe that reminds me of Mary's shrimp tacos.  Although it's not exact, it gives me a taste of Mary's in my very own home. 

Grilled Shrimp Tacos with Crunchy Slaw topped with Tomatillo Salsa and Avocado

Homemade Tomatillo Salsa:

1/2 pound tomatillos (they're the tomatoes with husks on them)

Cooking spray

2/3 cup chopped green onions (about 4 green onions)

1/4 cup chopped fresh cilantro

3 tablespoons lime juice (about 1 lime)

1/4 teaspoon salt

1/2 jalapeño pepper, seeds removed and chopped

1 garlic clove

To prepare salsa, remove husks and stems from tomatillos. Place tomatillos on a grill rack coated with cooking spray. Grill 10 minutes or until slightly blackened on each side, turning occasionally. Cool completely; coarsely chop. Place tomatillos, onions, and next 5 ingredients (through garlic) in the bowl of a food processor. Pulse 7 times or until coarsely chopped.

Slaw:

1/3 cup mayonnaise

Grated zest of 1 lime

juice from 1 lime

1/2 head green cabbage, cored and shredded, about 4 cups

2 green onions, white and pale parts only, chopped

1 large tomato, seeded and diced

In a bowl, stir together mayonnaise, lime zest and juice. Add the cabbage and green onion. Refrigerate until ready to serve.

Shrimp:

1 lb medium peeled and deveined shrimp (I also remove the tails)

1 Tbsp Tabasco

1/2 tsp chili powder

1/2 tsp ground cumin

1/4 tsp salt

Mix together ingredients and refrigerate until ready to grill.  Heat grill to medium-high heat and coat with cooking spray. Grill shrimp for about 3-4 minutes (turning once) until done. 

Tortillas:
Try to find authentic Mexican tortillas at the store.  Heat the tortillas on the grill for one minute per side.  Top each tortilla with 1/4 cup slaw, 2-3 shrimp, tomatillo salsa and slices of avocado. 

My tacos:

Another favorite dish: 

Lobster Roll and Shoe String Fries

PC: Amateur Gourmet(lobster roll), Ontheinside.info (mary's)

Here Fishy Fishy

Last night's meal consisted of Seared Halibut with Kalamata Olive and Tarragon Bread Crumb topping served on a bed of Tomato Coulis with whole wheat couscous (sprinkled with extra olives I had on hand). It was the perfect meal to balance out last week's gluttony. (If only I had taken my own advice).

Tomato coulis sounds daunting but it's just roasted tomatoes and garlic in a blender (or cuisinart) with salt, pepper, and a touch of balsamic vinegar. It's definitely not good enough to eat on its own, but it's the perfect accompaniment for the fish.

If you like olives, this meal is for you!!

Who you calling Shrimp?

Stir-Fried Ginger Shrimp with Brown Rice

This dish is extremely easy to prepare (the stir-frying process is under 10 minutes) and is equally delicious as it is healthy. 'Pretty good' is all I have to say.

You can also add a few of your favorite veggies-I added asparagus.

 Whatever you end up doing, (please) do not get rid of the onion and celery since they truly complement the meal.

Note: Have your fishmonger devein and peel the shrimp to save you the hassle (and your appetite).

Bon Appetit!

Recipe: Cooking Light

Real recipes by real people

I am usually a sucker for following the latest Food & Wine or Gourmet Magazine recipes, but last night I decided to take a chance on doing it on my own. The result, a perfect (and satisfying) meal for two!
Grilled Halibut with Mango Salsa over Mashed Sweet Potatoes, Plantains, and roasted asparagus:
Recipe (serves 2)
Mango Salsa:
1 Mango-peeled and diced
1/2 small diced red onion
half a lime
1/4 red pepper (diced)
1/2 cubanero pepper (diced) you can also use a small amount of jalapeno
salt/ground pepper
dash of sugar
dash of garlic powder
Mix all ingredients together
*Peach could also be used instead of mango or else with it

Halibut: Salt and pepper each side (along with a dash of paprika) and rub in a small amount of olive oil. Cook the filets for 4 minutes per side on Medium/High. I squeeze half a lemon onto them as well.

Mashed Sweet p's: Peel two large yams, chop them up into 1" cubes... boil for 10-12 minutes, mash, add 4 tbsp of sugar free maple syrup (what I had on hand), 1 tbsp of butter, few dashes of salt, few dashes of cinnamon and 2 tbsp of brown sugar... mix together and voila, delicious side.

Roasted asparagus: clean asparagus, pop off the ends, sprinkle with kosher salt and fresh ground pepper, roast at 400 for 20 minutes.

Plantains: peel like a banana (I cut a slit down the middle that only goes through the skin, not the flesh), cut into diagonal pieces, sautee for 2 minutes a side. You can use Pam or olive oil. I then bake them with the asparagus for the last 5-10 minutes of baking. You can sprinkle a bit of sugar on them if they're not 100% ripe.

Tip:
Start the halibut when the asparagus has been in the oven for 10 minutes, so everything is ready (and warm) at the same time.

Have your lobster and eat it too.

Poor lobster gets such a bad rap in these trying times. It's hard to justify a $20.00 sandwich, so in order to have your lobster roll (and eat it too), just use less meat and add 'fillers' (like shredded lettuce or celery) to take up some space. If all else fails, you can always try to become friends with your fish monger (let me know if it works).

Tonight I'm making these succulent Lobster Rolls with lemon vinaigrette (a touch of garlic butter) and crispy (baked) french fries. I bake them at 450 for 40-50 minutes to make sure they are extra crispy. I also substitute low fat mayonaise and add extra lemon juice if I feel that it's lacking flavor.

P.S. It's ok to stuff the french fries and lobster roll in your mouth at the same time.

PC: Epicurious