wife, aunt, Texan, writer, hoarder of condiments, kind of a teacher
I make a half recipe of this for lunch at least twice a month. Even though the avocado keeps for a day in this salad, I prefer fresh avocado so typically make a smaller batch for Joshua and I. If you halve the recipe, go Continue Reading
I was raised in Austin Texas by parents who didn’t always have the income to put out a lavish spread on the table for my brother, sister and I. However, they were hard workers and had the intelligence and competence to turn even the meager Continue Reading
One of my favorite foods is fish – any type of fish, shellfish, or seafood really. I had this thing, that when I visited my mom in Tampa, Florida I would try to eat it at every meal. This wasn’t difficult as I usually didn’t wake up till noon and then we would head for the water. There are so many great restaurants in St. Pete, Sanibel, Naples and other surrounding waterfront communities that offer specials of their ‘Fresh Catch’ as early as 6 a.m.
I would go home daydreaming of the languid salty air, amazing sunsets, sipping Mai Tais and stuffing myself on grouper stuffed with blue crab and encrusted with macadamia nuts.
Cooking fish at home was another story, however. The first few times I tried it left the house smelling of fish for days and it never ended up quite like I expected. Until recently I only enjoyed fish when eating out. Then I found several recipes that have made it super simple to add fish into my weekly rotation.
So on my search for easy and delicious ways to prepare fish I try to remember three important lessons that make it a breeze every time. One is to purchase the freshest fish I can and keep it on ice on the top shelf of the refrigerator till I prepare it which is no more than within 1 – 2 days. The best way I have found to do this is to shop at a store that I trust where turnover is very high. Also, asking my fish person what they would take home is a simple way to get an honest answer to what is fresh. Number 2 is to keep the ingredient list down, letting the flavor of the fish shine through. Finally, get rid of the fish packaging and clean up immediately afterward ensures no fishy smell hanging around.
For this recipe I prefer salmon steaks, but have used filets when steaks were not available at the fish counter.
Cover your baking sheet in foil for easy clean-up.
1 tablespoon fresh orange juice
2 tablespoons hoisin sauce
2 teaspoons honey
1/4 teaspoon crushed red pepper
Coarse salt and ground pepper
4 salmon steaks (each 8 to 10 ounces and 1 inch thick)
Cilantro or Scallions or both (optional)
No birds were harmed in the making of this cake! Despite the name, there are no birds included in the recipe. Instead, the name is thought to come from the fact that the cake is sweet enough to attract hummingbirds seeking nectar. This dessert recipe Continue Reading
This was my first attempt at lamb and until I made this, I wasn’t sure I even liked lamb. Now that I am, I’m scouring my cookbooks for more lamb recipes that combine these types of flavors.
The spices and yogurt sauce are what make this recipe for me. The yogurt sauce is so creamy and fresh that I am thinking of other things I can put it on.
Even leftovers of this were fabulous. A little lamb and veggies tucked into warm pita with some of the sauce over it, and a side of sliced cucumbers made a great lunch at the office.
Couscous is a perfect side-dish for this flavorful lamb. Soaking up all the lambs juices, and with the buttery pine-nuts.. they are little treasures in it – rich and nutty with the toast to them deepening their flavor.
One thing I might try next time is to sprinkle some green onion over it next time, and make the yogurt sauce first so it has time to meld in the refrigerator while I make the kebabs and couscous.
If you are looking for an easy recipe to impress anyone, try this delicious Moroccan Feast.
These lamb kebabs and yogurt sauce are an exceptional recipe from a chef I go to regularly for delicious meals, Dave Lieberman. These kebabs go perfectly with my Pine Nut Couscous for a true Moroccan feast.
Special Equipment: 1 package wooden skewers, soaked in water for 30 minutes
2 teaspoons ground cinnamon
2 teaspoons ground coriander
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/2 teaspoon ground nutmeg or 1/4 teaspoon freshly ground nutmeg
3 pounds boneless leg of lamb, cut into 1-inch cubes
2 red peppers
2 red small onions
1 tablespoon olive oil
1/2 tablespoon freshly squeezed lemon juice
Salt and freshly ground pepper
1 cup plain yogurt (2 percent or whole is best)
1 tablespoon mayonnaise
2 tablespoons freshly squeezed lemon juice
2 cloves garlic, pressed
Salt and freshly ground black pepper
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh flat-leaf parsley leaves
Admittedly, baked goods have called me since early on. Once I was taught how to use the stove, my family enjoyed waking up to fresh popovers on Saturday morning. It was a simple recipe found in a Junior Cookbook, yet held all the magic of Continue Reading
