Tag Archives: Fish and Shellfish

French Fridays with Dorie: Monkfish with Double Carrots


monkfish double carrots

This week’s French Fridays with Dorie recipe, Monkfish with Double Carrots, comes with a warning.  Monkfish is an ugly, ugly fish.  Not even sunglasses can make this guy attractive to me.

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Salmon Rillettes with Cream Cheese and Scallions

The rain in Humacao stays mainly in the beach.  Do not be fooled by the bright blue sky!

When July arrives, Puerto Ricans flee the bustle of city life and make their way to one of the many strips of beach in our 100 x 35 mile island.   Salty air clears away the noise and staleness of the mundane. Be carefree, darned it – it almost screams at us.  It has been quite the breezy – if hot – weekend here at the Humacao beach where we try to spend most long weekends. The wind has cleared up many rain showers fairly fast, lulled us to nap, and given us a soundtrack to relax to. I will definitely miss it once we are back to daily grind.

Beach weekends call for meals that are easy to pull off, often prepared before heading to our destination.  The snacks concocted for taking to the beach or entertaining need to be simple enough to be prepared with basic kitchen equipment.  On previous visits to the Humacao apartment, I’ve hauled over my stick blender/mini food processor combo, and this time considered tossing in a microplane grater in my bag this time around.  I’m glad I didn’t.  Faux-grating lemon zest was not the arduous task that gadget marketers make it out to be. Read More…

Shrimp and Onion Tartes Fines

shrimp and onion tartes fines

The 6am chef strikes again.

I’m still not sure what part of shrimp and onion tartes screams breakfast, but I found myself working on a French Fridays with Dorie recipe before sunrise.  There are some things that just need to get done before 7am sometimes: runs, the odd laundry load, and the odder soufflé or dessert.    Read More…

Seattle Trip Report 2013: Seafood and Sips

2013 Seattle Trip Report: View from the Space Needle

Has a full month really gone by already?  Four weeks ago, I was eating, mingling, and seeing my way through Seattle, WA.    I am missing the delightful company of my fellow food bloggers, the comfortable fall temperatures, and yes, the seafood.  Seattle and the Pacific Northwest are brimming with fresh, delicious seafood caught locally and mostly sustainably. Read More…

French Fridays with Dorie: Salade Niçoise

Salade Niçoise

There’s a lesson, as usual, in today’s French Fridays with Dorie recipe, salade Niçoise.

You don’t mess with classics.
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French Fridays with Dorie: Tuna Packed Piquillo Peppers

Tuna Packed Piquillo Peppers

Tuna fish sandwiches are the ultimate resuelve (literally, problem solver) meal.  Tuna-packed piquillo peppers have turned now into the ultimate resuelve lunch, snack, appetizer.  Pantry friendly ingredients? Check.  Sweet, salty, briny flavors?  Yes please!  A quickly assembled tuna salad with shallots, capers, olives and herbs is the perfect contrast to the sweet little peppers.  Move over, jalapeño poppers!
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Boquerones (Marinated smelt)

Boquerones Marinated Smelt

My first trip to Spain was in 2005.   My family, including then-boyfriend E, traveled across el charco (the pond) to take a cruise around the Mediterranean.  We spent the days leading to and after the cruise in Barcelona and Madrid.  My sister had already lived in Spain for a summer, so she was well versed in the art of enjoying cañas (small draft beers) and tapas.  I tasted my first boquerones in vinegar marinated white anchovies, in Barcelona  under her tutelage.  Did she create a monster!  As soon as we made it back to the ship from the shore excursions, Eduardo and I would make a beeline to the tapas buffet and load up our plates with tasty marinated vegetables and ridiculous amounts of boquerones.  When we visit the Spanish/Cuban panaderías in the island, we sometimes order some.  They are definitely a treat: an order usually costs at least $1.00 per little fish.  I know now why! Read More…

Mahi Mahi with Aji Cream Sauce and Celery Root Puree

I confess I did a little last minute shopping this year for Mother’s Day.  Early Saturday morning I was already at Plaza las Américas, the largest mall in Puerto Rico (if not the Caribbean) getting gifts for my dear comadres and ordering a much needed pair of eyeglasses.  I also left the mall with plantains, soursop, eggplant, celery root and ajicitos.   Yes… at the mall!  On the second and fourth weekends of each month, farmers and artisanal food preparers take over  the third level of Plaza.  I missed ‘my’ farmers’ market last week so I really needed to stock up on staples like plantain and eggplant. Read More…

Saborea Puerto Rico 2013: Chef Jimmy Carey

One of the highlights of attending Saborea Puerto Rico is the opportunity to meet and greet some of the most talented chefs del patio and the ones travel to the island to be part of this event.  One of the chefs I’ve had the chance to meet in the 2012 edition was chef Jimmy Carey.  He was one of the chefs with the most active Facebook and Twitter presence during last year’s Saborea Puerto Rico, which helped us track each other at el Parque del Tercer Milenio.  Chef Jimmy currently owns and operates three locations of Jimmy’z Kitchen in the greater Miami area.  Do not be fooled by the name.  The minute you meet him, you forget he was born in Greenwich Village.  His warmth, sense of humor and 75% of his accent are distinctively boricuaRead More…

Cream of Crab and Saffron

After completing several projects for work during the spring, I was awarded points to redeem at a ‘rewards store’.  There were so many things to chose from!  My very inexpensive plastic immersion blender was already starting to show signs of age, so I opted to get a much powerful stainless steel one with my points.  I was so (vocally) excited about my new blender that Cynthia, a good friend from work, saved me a recipe feature from our local paper about soups.  This cream of crab and saffron is one of five recipes Chef Javier Menéndez shared with El Nuevo Día.  Chef Menéndez was one of the younger chefs featured in this year’s edition of Saborea Puerto Rico.  He’s also the Executive Chef at San Juan’s Texas de Brazil outpost. Read More…

French Weekends with Dorie: Lentil, Lemon and Tuna Salad

Lentil, Lemon and Tuna Salad

I learned an important food lesson a few months back: split peas and lentils are not interchangeable.  The mantra I wrote in my little whiteboard stuck, and for this week’s French Fridays with Dorie recipe, Lentil, Lemon and Tuna Salad there were no major mishaps.  I bought my little bag of brown lentils, prepared them per Dorie’s recipe, and incorporated them to the tuna salad with the piquant, delicious dressing.  I did not have time to hunt down preserved lemons (let alone make my own in time for this post), so I used a Meyer Lemon olive oil to prepare the dressing.  The intensely flavored oil stood up to the briny olive and grainy mustard components of the dressing, balancing the flavors of the tuna and the earthy lentils.

I’ll be taking this lentil, lemon and tuna salad happily to work in the next few days.  I can only imagine it will get better as it sits on the fridge!

French Fridays with Dorie is an online cooking group where we work our way through Dorie Greenspan’s award winning cookbook Around My French Table.  To check out the other Doristas’ impressions on this salad, click here.

French Fridays with Dorie: Lyonnaise Garlic and Herb Cheese

It took a quick “I cannot not make this” snack to bring me back from this longer than expected blogging hiatus.  Work has been crazy.  The heightened fiscal year-end close workload and the aftermath of a (very upsetting) bout of corporate restructuring zapped my desire to spend more time than needed in front of a computer.  Between that and the fortunate onslaught of culinary events in the island, I haven’t spent much time in the kitchen.  This week’s French Fridays with Dorie recipe, Lyonnaise Garlic and Herb Cheese, was simple enough to make and enjoy during the week. Read More…

French Fridays with Dorie: Sardine Rilletes

Sardine Rilletes

This week’s French Fridays with Dorie was one of firsts!  The last time I encountered an ingredient I had never tried before was last summer’s beets for a salad I never got around making.  While this experience is nowhere near as gleeful as that episode, I’m happy to report that I do like sardines.  The sardines were used to make rilletes – a spread of paté like consistency that can made pretty much out of any ingredient.  Dorie Greenspan is a big fan of rilletes – she also features salmon and tuna versions in Around My French Table.  The salmon ones look especially tasty. Read More…

French Fridays with Dorie: Crab, Grapefruit and Avocado Salad

This week’s French Fridays with Dorie recipe Crab, Grapefruit, and Avocado Salad was the perfect weekend lunch or rather, oversized snack.  Crab and avocado is definitely a combination I am familiar with.  The addition of red grapefruit added great acidity to offset the richness and sweetness of the two main salad components. I omitted the cucumbers and peppers, and added cilantro, a very small amount of mayo, and a squirt of sriracha. Read More…

French Fridays with Dorie: Roasted Salmon and Split Peas

Roasted Salmon and Split Peas

As you can probably tell, I haven’t done much cooking, let alone blogging, in the last few weeks. Accounting busy season is in full swing, so we have been eating more sandwiches, soups, and salads than usual. When I saw that this week’s French Fridays with Dorie recipe, Roasted Salmon and Lentils, could take less than an hour to pull off (with minimal prep!), I jumped at the chance to make something different. I had one problem – I was out of red lentils.  Roasted salmon and split peas sounded like a reasonable compromise. Read More…