Seafood

It has come to my attention that, since I started food blogging, I have gained ten pounds.  Although I believe that gravity has only gotten stronger during that time, it still doesn’t hurt to avoid beurre blanc and deep fried cream cheese for at least one meal per week.  This recipe is quick and light, but surprisingly filling – perfect for a warm spring evening.

Makes: 2 sensible salads
Total kitchen time: 30 minutes

Shopping List:

• 1 head Boston Bibb or Butter lettuce, washed and coarsely chopped
• 1 dz. medium uncooked shrimp, peeled, deveined, tails removed
• 1 clove garlic, finely diced
• 1/2 tsp. red chili oil (or more, if you like it extra hot)
• 1 tsp. + 1 tsp. olive oil
• 3 tangerines
• 1/4 cup guava nectar
• 1/2 tsp. sesame seeds
• 1 ripe avocado, sliced
• 2 tbsp. slivered almonds
• sea salt and freshly ground black pepper

1. Rinse and thoroughly dry the shrimp.  In a medium bowl, mix together the shrimp, garlic, red chili oil and 1 tbsp. of olive oil, plus a generous pinch of salt and pepper.  Set aside.
2. Suprême the tangerines.  Suprêming, in this case, means removing the meat of the tangerine from any pith, rind or connecting membranes.  All of that stuff is stringy and bitter we’re only after the best parts.  To suprême a tangerine, use a pairing knife to cut off the rind.  Don’t peel it off like you were going to eat the tangerine as a snack, actually carve it off with the knife.  You’ll end up taking off a little meat with the rind – this is fine.  Once the rind is totally removed you’ll clearly be able to see each section of fruit divided by a membrane.  Slice into the fruit on either side of each membrane to remove just the good parts.  Discard the rest.
3. In a small saucepan, combine about 1/3 of the tangerine slices with the guava nectar on medium heat.  Cook just until it begins to reduce, about 10 minutes. 
4. Meanwhile, heat the remaining olive oil in a large skillet over high heat.  Once the skillet is hot, add the shrimp and sear on both sides, about 1 minute per side.
5. Plate up your salads with the shrimp, avocado, remaining tangerines, slivered almonds and sesame seeds.  Dress with the tangerine-guava dressing and salt and pepper the whole thing to taste.

If you aren’t in a shrimp mood, you can substitute in just about anything you’d like: seared tuna, grilled chicken, tofu, swordfish… you name it.  Open up a nice, fruity white wine and enjoy your evening of healthy living at its best!

Shrimp just loves to take on other flavors, especially hot ones.  My favorite spice for lighting up shrimp is mace, as you may have seen in a previous recipe.  If you happen to be assaulted while enjoying this dish, just rub the shrimp in your assailant’s eyes.  Plus, you can poke him with the pointy end of the skewer.

Makes: 4 self-defense skewers
Total kitchen time: 20 minutes

Shopping list:

• 1 dz. uncooked medium shrimp, peeled, deveined, tails removed
• 6 slices Prosciutto de Parma
• 4 bamboo skewers, soaked in cold water
• 1/4 tsp. ground mace
• 1/4 tsp. freshly ground white pepper
• 2 tbsp. blackberry preserves
• 2 tbsp. finely chopped mint leaves
• 3 tbsp. tawny port
• sea salt, to taste

1. Preheat your grill on medium high.
2. Slice each piece of prosciutto lengthwise and carefully wrap it around a shrimp.  Skewer the shrimp through the tail and the thickest part so it stays securely on the skewer.  Repeat for the remaining shrimp, three to a skewer.
3. Lightly salt and pepper the wrapped shrimp skewers.  Then, sprinkle with the mace.  Adjust the amount to your personal preference – remember, this stuff is pretty strong.  Refrigerate the skewers until you’re ready to grill.
4. In a small saucepan, combine the blackberry preserves, chopped mint and port.  Heat until boiling over medium heat, then reduce the heat to a simmer and cook for 5 minutes.  If you’re sauce is slightly lumpy or coagulated, pour it into a small food processor and run on high for 90 seconds. 
5. Grill the shrimp skewers over high heat for 1 minute or so per side.  They won’t take long, so be careful not to overcook.  Plate up and enjoy!

Of course, these skewers would pair nicely with melon or cilantro as well.  Just be careful – those are weapons you’re holding.  Hot, delicious weapons.  Mmmmm….

Admittedly, this is probably not a recipe that you’ll bring to your next block party (depending on the block).  Nor will you see this dish arranged on a paper plate alongside baked beans and an Oscar Meyer Wiener.  Nope, this is a different kind of grill fare, made for epicurean ambassadors of outdoor cooking who aren’t afraid to cook a beurre blanc over the coals of a kettle grill.  If your next outdoor party calls for something a little more delicate than frozen burgers, give this recipe a shot.

Makes: 6 elegant endive bites
Total kitchen time: 40 minutes

Shopping list:

• 3 heads of Belgan Endive (or try Escarole)
• 1 tbsp. finely chopped lemongrass
• 3 tbsp. champagne (or sweet white wine)
• 1 stick unsalted butter, cold
• 1/4 lb. smoked salmon
• 2 tbsp. olive oil
• sea salt, to taste

1. Preheat your grill over low heat.  If your grill has multiple zones, set the front zone to medium high and leave the back zone off.  You can also make this recipe in the oven, but you’ll miss all the sunshine flavor.
2. Slice each head on endive lengthwise and coat all sides with olive oil.  Lightly salt both sides of the endive. 
3. Place the endive, round side down, on the cool area of your grill and close the lid.  Grill, turning once, for 15 minutes per side.
4. Meanwhile, in a small saucepan, add the lemongrass and sweat it for 1-2 minutes over medium heat.  Add the champagne or wine and boil for another 1-2 minutes or until the liquid has reduced to a syrupy consistency.  Remove the pan from the heat and let it cool for 1-2 minutes.
5. Working 1 tsp. at a time, add the cold butter while constantly whisking.  The butter should not melt right away and at no point should it start to bubble.  Wait until each tsp. of butter is completely absorbed until you add the next one.  If the butter stops melting in to the sauce, put the pan over low heat for just a moment.  Just don’t stop whisking!  Once the butter is completely added, your sauce is done. 
6. Crumble some of the smoked salmon over the cut side of the endive and top with a small amount of the beurre blanc.  Season with a sprinkling of sea salt, to taste.

These elegant treats are sure to turn heads at your next back yard party.  They pair very well with dry white wine, or white wine sangria.  So, don your finest linen pants and get eating!

Halibut is the tofu of fish, but in a good way.  You can fry it, grill it, bake it, poach it or roast it, and it will absorb flavors like a sponge (figuratively – I’ve never cooked with sponges).  This dish is nouveau Mexican, my favorite kind of Mexican, but is adaptable to whatever flavors you have in mind.  The jicama taquito with braised leek and avocado filling adds a cooling crunch to this great summer dish.

Makes: 4 open-faced tacos
Total kitchen time: 1 hour

Shopping List:

• 2 lbs. halibut fillet, skin removed
• 1/4 cup mint leaves, roughly chopped
• 1 tbsp. lemongrass stalks, finely chopped
• 2 avocados
• 1 jicama root
• 2 cloves garlic, smashed and finely chopped
• 1 tbsp. lime juice
• 1 leek
• 1 tbsp. butter
• 4 corn tortillas
• vegetable oil, for frying
• 1 tbsp. ground cinnamon
• 1 tbsp. paprika
• sea salt and freshly ground black pepper, to taste

1. Fill a large skillet with hot water, about 1″ deep.  Add the chopped mint leaves and lemongrass and bring to a boil.  While you’re waiting for the water to boil, proceed with the following steps.
2. Peel the jicama root and slice it in half through the middle (the equator).  Using a mandoline (or a very sharp knife and steady hands), slice the jicama into discs less than 1 mm thick.  Chances are that you’ll have some mistakes lying around – it is actually kind of difficult to shave jicama into discs this thin.  Finely dice about 2 tbsp. of your mistakes and save them for the next step.
3. Scoop out the avocados into a medium bowl.  Add the finely diced jicama mistakes, garlic, lime juice and salt and pepper to taste.  Set aside the avocado filling and jicama discs.
4. Cut off the bottom and top end of the leek.  Then, cut the leek lengthwise down the middle.  With the flat (cut) side of the leek on your chopping board, run your knife from top to bottom making very small strips.  Set aside.
5. Heat the butter in a large skillet over medium-high heat.  Add the leek strips and cook gently until the leeks have softened, about 10 minutes.
6. Now would be a good time to start poaching the fish.  Cut the fillet into 4 equal portions and gently set them in the boiling lemongrass-mint water.  Reduce the heat to medium.  Poach, turning once, for a total of about 10 minutes.
7. Next, fry the tortillas.  Heat a medium saucepan over high heat and add enough vegetable oil to cover the pan about 1/2″ deep.  Bring the oil to 350°F and add the corn tortillas, one at a time.  Fry the tortillas about 30 seconds on each side.  Immediately drain each tortilla on a stack of paper towels.  Dust one side lightly with cinnamon and paprika.  Set aside.
8. Spoon a bout 1 tbsp. of avocado filling onto each jicama disc, then top with strips of braised leek.  Roll the jicama into a log shape and set aside.
9. Drain each piece of fish and plate atop the fried tortilla.  Add the jicama taquito and sprinkle finishing salt (I used red Hawaiian salt, though regular sea salt will work) over everything. 

Admittedly, this dish is a little bit of work, but the result is beautiful and delicious.  You could easily turn this into a summer salad by using tostada shells instead of corn tortillas, and adding in some Pico de Canario.

 
What’s better than fish sticks?  These are, my friend.  As a proud Pacific Northwest resident, I feel like an ambassador of salmon, the mighty pink fish of Puget Sound.  So, I proudly present salmon as you’ve never had it before.  The flavorful, crisp batter turns this magnificent fish into the finger food of your dreams. 

Total kitchen time: 1 hr
Makes: 2 people swim upstream for more

Shopping list:

• 1 1/2 lbs. center-cut salmon fillet, skin removed
• 1 cup flour
• 1 tsp. paprika
• 1/2 tsp. baking soda
• 1 tsp. fresh thyme, finely chopped
• 1 tsp. kosher salt
• 3 cranks  freshly ground black pepper
• 1/3 cup light beer
• 1 cup panko (Japanese breadcrumbs)
• 1 qt. safflower oil (or vegetable oil) for frying

1. Slice the salmon fillet against the grain to form sticks, about 1″ square by 5″ long.  Pat the sticks dry thoroughly with paper towels.
2. In a large bowl, whisk together the flour, paprika, baking soda, thyme, salt and pepper.  Add the beer and stir until the mixture forms a sticky paste.
3. Spread the panko flakes in an even layer on a plate.  Then, carefully dip each salmon stick into the batter, wiping off the excess.  Roll the sticks in the panko to coat and set aside.  You want to be very delicate as you handle the fish because it will have a tendency to break apart easily.
4. Heat the oil to 350°F in a large, heavy bottomed skillet.  Make sure you have enough oil to cover about1.5″.  Add the fish sticks, no more than 3 at a time, and fry until golden.  You’ll want to turn the fish once during the frying to ensure that it is cooking evenly.  It should only take about 1 minute or so per side for nicely done fish.  Set the fried fish sticks on a stack of paper towels to drain. 

For the dippin’ sauce:

• 1 tbsp. pimentos (and about 1/2 tsp. of the liquid they’re stored in)
• 1 tbsp. capers
• 4 tbsp. mayonnaise
• 1 tsp. lemon juice

1. Combine all ingredients in a food processor and pulse for 20 seconds or until roughly combined.

For the slaw:

• 1 cup red cabbage, finely shaved
• 2 large carrots
• 2 tbsp. mayonnaise
• 1 tbsp. champagne vinegar
• 1 tbsp. cilantro, finely chopped
• sea salt and pepper to taste

1. Using a vegetable peeler, peel the outside layer of the carrot and discard.  Then, peel the inner flesh of the carrot into long, thin strips.  Coarsely chop the strips to about 3″ in length.
2. Combine the carrot shavings and remaining ingredients in a large bowl.

Allow me to reiterate how awesome this meal is.  If you are cooking for children, this is your ticket to Salmonville.  Enjoy the trip, and remember to write!

 
Oh the joy of leftovers!  Trust me, if you had what I had for dinner last night, you would share my passion for this delectable day-after breakfast. 

Total kitchen time: 10 minutes
Makes: 1 rewarded chef (just multiply everything if there are other worthy cooks in the household)

Shopping List:

• 3 organic eggs
• 1 pat butter
• 1 tsp. heavy cream
• 1/4 cup lump crab meat
• 2 tbsp. mascarpone cheese
• sea salt and black pepper, to taste
• 1 tsp. crème fraîche
• finely diced chives, to garnish

1. Heat the butter over high heat in a small skillet until foamy. 
2. Meanwhile, beat together the eggs, heavy cream, salt and pepper.  Whisk the mixture with a fork to incorporate as much air as possible.
3. Pour the egg mixture in the skillet and swirl it around a bit so it is just ever-so-scrambled.  Now wait.  Don’t do anything for at least 45 seconds.
4. Using a silicone spatula, scrape around the edges of the pan to loosen the egg from the sides.   Tilt and swirl the pan to allow the runny, uncooked egg on top to drip down underneath the cooked parts.  Do this for about a minute.
5. Add the mascarpone and crab meat to one side of the pan and cook for another 30 seconds to a minute.  Using your silicone spatula, fold the opposite side of the eggs over the crab bits.  Gracefully slide the whole thing onto a plate.
6. Top with a dollop of crème fraîche and some chives.

You worked hard last night, picking all that crab.  And, if your guests happen to be joining you for breakfast, they will all appreciate your effort.  Enjoy with a mimosa and a smile.

 
Who doesn’t love mac and cheese?  Ok, now what if you added lobster to the mac and cheese – oh that would be delicious.  Wait, what if instead of Velveeta we used Mascarpone?  So awesome.  White mac and cheese with lobster.  Sounds great, but let’s substitute fresh king crab for the lobster because it’s a little more hearty and a third the price.  Cool, I’m with you.  Oh, and let’s also use a tricolor orzo instead of macaroni.  Wait, what?  Yeah, orzo, you know the little pasta nibblets?  But why?  Stop asking questions and take a bite.   

Oh, now I totally get it.  Mmmmm…

Total kitchen time: 1 hr (less if you start with lump crab meat)
Makes: 6 people less crabby, paradoxically

Shopping list:

• 2 lbs. king crab pieces (claws and legs) OR 1.5 lbs. picked lump crab meat
• 2 cups orzo
• 2 tbsp. butter
• 2 cups Mascarpone cheese
• 3 tbsp. crème fraîche
• 1/4 tsp. white pepper
• 1 tsp. lemon juice
• sea salt, to taste
• 3 tbsp. chives, finely chopped

1. If you’re starting with crab pieces in the shell, the first (and messiest step) is to remove the meat.  I recommend using a pair of kitchen shears to cut through the shell.  Exercise caution, as crabs are sharp and you’ll likely get frustrated at the little crustaceans’ unwillingness to cooperate.  Break the crab meat up into about 1 inch pieces.  Set aside in the refrigerator.

   Note: unless you are pulling the crabs out of the water yourself, they will
   almost certainly be pre-cooked.  This is because uncooked crab meat has a very short shelf life.  If you are, in fact, starting with raw meat, steam the crabs whole, then pick the meat out yourself.  If, for some bizarre reason, you have a live King crab, you will first need to kill it using any method featured in Starship Troopers.

2. Cook the orzo until tender in a large pot of boiling water.  Drain thoroughly and return to the pot.
3. Meanwhile, combine the mascarpone, crème fraîche, white pepper, lemon juice and sea salt in a small saucepan over low heat.  Stir occasionally until the cheese has melted into a smooth white sauce.
4. Melt the butter in a large non-stick skillet until foamy.  Add the crab and toss to coat in the butter.  You really just want to heat up the crab here, so be brief. 
5. Plate the orzo, then top with a tablespoon or so of the mascarpone sauce.  Top with a bit of crab meat and garnish with chives.

You have tamed the savage ocean crab.  Now, relish in the delight of victory with another spoonful of cheesy pasta!  May I recommend celebrating with a bottle of Vigonier?

No, this is not a picture of Kurt Cobain’s  remains.  Those tasted like crap.  I was referring to the spiritual kind of nirvana.  I first tasted this dish at Bouchon, Thomas Keller’s French bistro restaurant in New York.  I had never eaten anything like it and I came home raving about the experience.  Well, I finally decided to make this dish in my own kitchen and the results were phenomenal.  Unfortunately (for you) I can’t post this recipe because it came straight from Mr. Keller’s cookbook, and my code of bloggerly ethics prevents plagiarism.  However, I can tell you that combining smoked salmon, steamed salmon, clarified butter and whipped butter will get you pretty close.  For the rest, click the link, order the cookbook, and get to work on your own spirit quest.

 
You may already know papa’s brand new bag, but this little number is sure to awaken the funky spirit within you.  Stuffed with a blend of chanterelle mushrooms, capers and thyme, this sex machine of a dish will have your guests begging please, please, please for seconds.  Say it loud: I cook and I’m proud!
(Note: If you’re not rolling your eyes right now, you’re probably related to me.)

Makes: 2 people feel good (nah-ne nah-ne nah-ne-ne)
Total kitchen time: 30 mins

Shopping list:

• 2 fillets of sole
• 2 oz. chanterelle mushrooms (fresh if you can find ‘em)
• 2 tbsp. capers
• 5 sprigs thyme
• 2 tbsp. coarse bread crumbs (a few crumbled crackers will do the trick)
• 1 tbsp. coarse cornmeal
• 1 pat butter
• 1 tsp lemon juice
• 1 tbsp. olive oil
• coarse salt and pepper, to taste

1. Preheat your oven to 350°F.  Set the upper rack in the top third of the oven.
2. Thoroughly clean and rinse the mushrooms.  Dry them well with a paper towel and chop into 1/4″ cubes.
3. Heat the butter in a medium skillet over high heat.  Add the mushrooms and sauté until they have browned slightly, about 5 minutes.  Add the lemon juice and cook for another minute or so.  Remove from the heat and set aside.
4. Roughly chop together the mushrooms, capers, thyme and breadcrumbs. Lightly salt and pepper the sole fillets.  Place a small mound of the mushroom and caper mixture in the center of each fillet and roll into a tube.  The fillets will be delicate, so be extra careful when handling them.  Dust each fillet with cornmeal.
5. Heat the olive oil in a large, ovenproof skillet over medium heat.  Once the oil has started to glisten like a rhinestone cape, add the fillets.  Once they’ve hit the pan, don’t even think about moving them unless you want to end up with Godfather of Sole Helper.  Sear the bottom of the fillets until golden brown, about 2 minutes. 
6. Transfer the skillet to the oven and bake until the fish is cooked.  It should flake when you poke it with a fork.  I’ve always thought this was dumb advice, though.  Like saying your tire pressure is correct if the tire pops when you stab it with a needle.  The fish is done when it’s done.  Use your eyes.

Plate and serve with a mushroom risotto and a parmesan red chili fritter.   Git up and git down!

 
If you’re looking for a Valentine’s Day treat, this recipe screams Besame Mucho!  In an unusual but spot-on pairing, the white chocolate and pomegranate bolster the delicate flavor of the lobster without overpowering it.  Plus, your date will think you spent years at culinary school for pulling off this dish.  You can skip the Panther Musk cologne tonight – this meal is the only aphrodisiac you’ll need.

Makes: 2 lovers swoon
Total kitchen time: 30 minutes

Shopping list:

• 2 fresh lobster tails (as large or small as your budget)
• 1 pomegranate (or, if you’re in a hurry, 1/2 cup pomegranate juice)
• 4 Oz. high-quality white chocolate
• 3 tbsp. unsalted butter, cut into cubes

1. Preheat your oven to 350°F.  Set the top rack about 10″ below the heating element.  This recipe also works great in a toaster oven, if you’ve got one.
2. Cut off the top and bottom of the pomegranate.  In a large bowl filled halfway with water, peel apart the pomegranate.  The arils (they look like purple corn kernels) will sink to the bottom and the pith will float to the top.  Discard all but the arils. 
3. Using my favorite squeezing tool, a potato ricer, squeeze as much juice as possible from the arils and reserve.
4. Prepare each lobster tail by removing the membrane that covers the meat.  Turn the tail upside down (as pictured) and cut away the transparent exoskeleton by trimming along the edges. 
5. Arrange the lobster tails, meat side up, on a rimmed baking sheet.  If necessary, make a “U” out of a tin foil log to help keep the tails stable.  Divide the butter between the two tails and bake for 15 minutes or until the lobster is just tender.
6. Reduce the pomegranate juice in a small skillet over very high heat.  You’re looking for the juice to reduce by about half, or until it starts to look slightly syrupy. 
7. Melt the white chocolate in a small saucepan over VERY low heat.  White chocolate will burn easily if it is overheated.  If this happens, throw out the chocolate and start again. 
8. Once the white chocolate is melted, drizzle in the reduced pomegranate juice.  Use a spoon to swirl the pomegranate into the white chocolate so it looks pretty.
9. Plate the lobster and spoon the white chocolate sauce onto the meat.

Serve hot atop a bed of julienned asian pears.  As a side, try a souffle or a panzanela salad.  You and your date will be quite happy for your efforts.

Not so long ago, I wrote A Lesson in Humility describing how I was bested by a frozen pie crust. Well today, ladies and gentlemen, I’m back for redemption. This tart was not only a surprisingly great combination of flavors, but the crust was outstanding. Never again will I be the victim of a cold, limp crust. I am the master of my own bakery.

Total kitchen time: 1 hour
Makes: 1 12″ Self-Esteem Booster

Shopping List:

Crust:

• 1 1/2 cups all purpose flour
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/2 stick unsalted butter, cut into small cubes
• 2 tbsp vegetable shortening
• 4 tbsp cold water

Tart:

• 1/2 lb salmon, bones and skin removed
• 1/2 cup light cream cheese
• 4 cloves garlic
• 2 tbsp chives, finely chopped
• 1/2 leek, finely shredded into long pieces
• 2 tbsp extra virgin olive oil
• 1 tbsp black truffle oil (optional, but recommended)
• salt and pepper to taste.

1. Start by making the crust. Combine all of the dry ingredients. I like to make a mound on my counter top, but you can do this in a food processor or stand mixer. Add the butter and shortening and mix together until the dough forms pea-sized pieces. Add the water, a little at a time, until the dough holds itself together. Roll the dough into a ball, wrap with plastic and refrigerate for 30 mins. Meanwhile…
2. Preheat your oven to 450 and set the upper rack 6-8 inches below the broiler. Cover a large baking sheet with nonstick spray.
3. Remove the outer film from your garlic cloves, keeping them whole. Wrap the garlic into a bundle with aluminum foil and fill the inside with olive oil. Place in the oven (or better yet, a toaster oven set on high, for 20 minutes. Remove from the aluminum foil.
4. In a food processor or blender, combine the cream cheese, chives and roasted garlic. Process until it it light and fluffy.
5. Next, prepare the salmon by tranche cutting it. A tranche cut is a very thin cut on a steep angle. This will give you large, tender slices of salmon. Arrange the salmon slices, not overlapping, on your baking sheet. Sprinkle with salt and pepper, and drizzle with olive oil. Set aside.
6. Roll out your crust and press it into your tart pan. Cut of the excess dough and cover the bottom with pie weights (I used ramekins). Bake for 18-20 minutes or until golden and flaky.
7. Heat a skillet over high heat and add 1 tbsp of the remaining olive oil. Toss the shredded leeks until wilted, about 5 minutes.
8. Bake the salmon, still at 450F, for 2-3 minutes. It really won’t take long to cook. If you see white stuff oozing out, you’ve overcooked it. Get in your Kitchenaid time machine and go back 2 minutes, buddy.
9. Spread an even layer of the cream cheese mixture on the tart crust. Arrange the salmon slices in a fan shape and top with the shredded leeks. Drizzle the black truffle oil over the whole thing and enjoy!

So, yeah, this tart is a fair amount of work. But it’s totally worth it. My advice is to double or quadruple the crust recipe and save the extra for later. In the meantime, I’m going to enjoy the sweet and savory taste of my ego returning.

This is one of my favorite Fall family recipes. I was so enraptured by the wonderful aroma coming from my oven that I didn’t bother to get a very good picture of this dish. However, this is a perfect weeknight treat – cheap, quick, and memorably rewarding.

Total kitchen time: 20 mins
Makes: 2 bagged fishies

Shopping List:

• 2 small fillets of white fish (talapia, flounder, red snapper and orange roughy all work well)
• 1/2 cup kalamata olives
• 4 cloves garlic
• 2 sprigs of rosemary
• 1 small bunch of thyme
• 1 tbsp olive oil
• 1 tbsp butter
• salt and pepper to taste
• 2 12″x12″ sheets of cooking parchment (unwaxed)

1. Preheat the oven to 425F and set the rack to the upper position.
2. In a food processor, combine the olives, garlic, rosemary and olive oil. Pulse a few times, keeping the mixture coarse.
3. Arrange each fish fillet in the middle of a piece of parchment. Lightly salt and pepper. Divide the butter between the two fillets. Pile a few heaping spoonfuls of the olive mixture over the fish and top with some thyme sprigs.
4. Seal the parchment into a pouch by pulling the sides together and making a crease in one direction. Fold the crease over itself and crease again. Fold the remaining sides in and crease several times.
5. Place the pouches on a baking sheet and bake for 12-15 minutes or until the fish flakes with a fork. Unwrap the pouches. By this point, you have been smelling the sweet aromatic flavor of the herbs and butter melting together for over 10 minutes. Just make sure you don’t accidentally eat the paper, as you ravenously attack your dinner.

Serve with crusty, rustic bread and a dry white wine. You’ll be amazed at your return on investment tonight.

If the world were going to end tomorrow, I’d eat seared tuna tonight. Fortunately, the world shows (almost) no signs of ending so soon. Unfortunately, tuna is really expensive. For this preparation I chose to use albacore, the more economical cousin ahi and bluefin tuna. Although you sacrifice some of the buttery texture and balanced flavor found in pricier species, you will be very happy with the results.

Note: Consuming raw or undercooked fish can lead to a bad day. When purchasing fish for this recipe, be sure to buy only fish labeled “sushi grade” or “sashimi grade”. If you’re unsure, ask your fish dude or local mermaid.

Makes: 2 Pittsburgh-rare tuna steaks
Total Kitchen Time: 40 minutes (including marinating time)

Shopping list:

• 2 1.5-inch thick tuna steaks (albacore, yellowfin, bluefin, or other sashimi-grade variety)
• 2 tbsp sesame seeds
• 1/2 cup orange juice
• 1/2 cup low-sodium soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 tsp freshly grated ginger
• 1 tsp freshly ground pepper
• 1 tsp cornstarch

1. Place the tuna steaks in a shallow baking dish, just large enough to fit both pieces.
2. In a small bowl, combine the orange juice, soy sauce, honey, vinegar, ginger and pepper. Reserve 1/4 cup of the marinade and pour the rest over the tuna steaks. Cover the fish dish (get it? I made a rhyme) with plastic wrap and refrigerate for 20 minutes, flipping once.
3. [Just before you're ready to cook the tuna] In a small saucepan, heat the reserved marinade. In a small cup, mix the cornstarch with 2 tbsp of hot water until dissolved. Slowly stir the cornstarch mixture into the heated marinade. Keep stirring over high heat until the marinade has thickened to the consistency of maple syrup.
4. Spread the sesame seeds in an even layer on a plate. Working one at a time, press the tuna steaks into the sesame seeds, turning to coat all sides.
5. Prepare your heat source (grill, grill pan, skillet) on very high heat. Seriously, get it as hot as it will go. If you’re using a grill, aim for at least 550 F. Using such high heat will let you sear the outside of the fish while keeping the inside nearly raw. Lightly grease your cooking surface with a high smoke point oil (safflower oil, enova) or cooking spray. Cook the steaks until they look like the picture above, about 2 minutes per side.
6. Drizzle a spoon full of thickened marinade over the steaks and serve immediately.

Tapas (literally translated to “God’s appetizer platter”) are a great way to showcase a little flair. Since the portions are small, you can prepare very rich dishes that might be excessive in full-sized portions. I used this mini-meal as an opportunity to try out some new ideas (with great success, I’m happy to report).

Red Beet and Goat Cheese Tamales

Total kitchen time: 2 hours
Makes: 4 (you’ll probably want more)

Shopping List:

• 1 red beet (look for locally grown organic varities)
• 2 cups masa harina (corn flower, available in Mexican food stores and some finer grocery stores. Note: this is NOT the same as cornmeal)
• 4 dried corn husks (Mexican food store item)
• 2 tbsp vegetable shortening or lard
• 1 tsp baking powder
• 1/4 cup sharp goat’s cheese (even a goat-blue), plus 2 tbsp for presentation
• 1 tsp salt

1. Wash the corn husks well. In a large shallow dish, soak the husks in hot water to soften them for easier use.
2. Boil enough water to cover the beet. Remove the beet’s stem and leaves. Clean, but don’t peel, the outside. Boil the beet until fork-tender, about 40 minutes. Reserve 2 cups of the bright red liquid left in your pot (It’s not Kool-Aid).
3. Peel and chop the beet into small pieces. Puree in your food processor, blender, or particle accelerator.
4. In a small bowl, whip the vegetable shortening until it is light and fluffy. In a separate bowl, combine the masa, salt and baking powder. Add 1/4 cup of the reserved beet water. and combine with your fingers. Add the pureed beet and goat cheese and mix until smooth. The dough should be light and fluffy. If it isn’t, mix in clouds and sunshine.
5. Fold open one of the corn husks. Spoon 1/4 of the mixture into the husk at the narrow end. Pull the sides over the mixture then fold the short end over the opening. Fold the wide end over the short end and secure with 16-penny nails and bathroom caulk (though string or a ribbon of husk is much better). Repeat for the remaining tamales.
6. Steam the tamales for 35-45 minutes or until the dough easily separates from the husk.

I trimmed away part of the husk and topped the tamale with extra goat cheese. Feel free to serve them wrapped up, in a magically-disappearing pile.

Herb-Battered Calamari
Total kitchen time: 20 mins
Makes: 1 platefull

Shopping list:

• 1/4 lb fresh squid tubes (and tentacles, if you like)
• 1 cup all-purpose flour
• 2 tbsp lemon thyme, finely chopped
• 2 tbsp cilantro, finely chopped
• 2 cloves garlic, finely chopped
• 1 white pepper (a small, sweet pepper), roasted and finely diced
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/4 tsp fresh black pepper
• 1/3 cup Pacifico beer
• 2 cups Safflower oil, for frying

1. Clean the squid and remove any beaks or laser rifles attached to the tentacles. Cut the tubes into 1/4 inch slices. Pat all squid pieces very dry with paper towels.
2. Combine the remaining ingredients (except for the oil) in a shallow dish.
3. Dip the squid pieces into the batter and shake off the excess. Arrange on a plate until ready to fry.
4. Heat the oil to 350F in a big-booty heavy-bottomed skillet (in which the oil is about 1″ deep). Working in batches, fry the calamari until it is lightly golden brown, flipping once. This should be quick, about 30 seconds per side. Remove and drain on a stack of paper towels.
5. Serve! (you’ll like it)

  These skewers are great grill fare. Sweet fruit, such as mango and cantaloupe pair very well with hot spices. In this case, I’ve used mace (yes, the stuff you spray at your creepy uncle) to add heat. The acid in the marinade chemically cooks the shrimp before they ever reach the grill, so cooking time will be short. This means succulent, tender shrimp, which is what you paid for in the first place.

Makes: 6 spicy shrimp stabbers
Total kitchen time: 20 mins, plus marinading time

Shopping list:

• 6 skewers (metal or bamboo, soaked in water)
• 1 lb jumbo shrimp, raw, deviened, shells removed, tails on
• 1 mango, skin removed, cut into 1″ pieces
• 3 limes, cut into 8ths (halved, then halved, then halved), plus 4 limes, juiced
• 3 tbsp white wine vinegar
• 1/4 cup dark brown sugar
• 1 oz dark rum
• 2 tsp grated ginger
• 1 tsp mace
• 2 tsp paprika
• salt and pepper to taste

1. Combine the wet ingredients (including sugar) and spices in a large, shallow baking dish. This is a good time to taste the marinade and adjust accordingly. It will be very strongly acidic – this is good.
2. Assemble the skewers as shown in the picture above: use limes at each end to hold the other ingredients firmly in place. When you skewer the shrimp, pierce it in 2 places – near the tail and near the fat end. This will help it stay on the skewer.
3. Cover with plastic wrap and marinate 2-4 hours in the refrigerator.
4. Preheat your grill on high heat and lightly oil the grates. If you’re using wooden skewers, wrap the blunt ends in foil to prevent burning. Grill about 1 minute per side..

If you’re cooking for a fire-loving crowd, adjust the mace accordingly. Or substitute with Indian or South American powdered spices. These skewers go very well with a refreshing glass of white wine sangria! [Food modeling courtesy of my sister, Jill]