Here Fishy, Fishy...

I like fish.  Raw fish, pan-seared fish, baked fish...I love it any way it's prepared.  The added bonus for a working girl like me, is that it's usually simple and quick to fix for a weeknight meal.  It can also be fancied up for a dinner with friends, especially the vegetarian variety (assuming they eat fishy fishy as well).  I think Salmon is a classic.  You really can't go wrong with most salmon recipes, and I'd say the majority of people love it.  A few years ago I asked my mom for her Laquered Salmon recipe because it was one that always stuck in my mind as being uniquely delicious.  And most importantly for me, I remember her commenting on how easy it was to make.  Sold!  It's now become one of my regular dishes in rotation for easy, mid-week meals or hosting a simple dinner at home.

Laquered Salmon

1 cup soy sauce

1 tbl. cornstarch

1 tbl. sesame oil

1 tbl. minced, peeled ginger

1 tbl. rice wine

1/2 tbl. honey

1/2 tsp. Tabasco

1/2 tsp. ground black pepper

1 garlic clove, minced

1/4 tsp. turmeric

4-8 oz. salmon fillets, 1" thick

1 bunch green onion (or asparagus - which I prefer)

1/3 cup water, if needed

(Suggestion: make with Jasmine rice - a great combo with the sauce that drips down from the fish)

Puree first 10 ingredients 'til smooth.  Preheat oven to 400 degrees.  Lightly grease medium baking dish with oil.  Place whole green onions (or asparagus) in dish.  Place fish on top.  Pour 1/2 sauce over fish and bake 'til fish is just cooked through, basting frequently with sauce (add a little water if sauce begins to burn), about 20 minutes.  Arrange fish and asparagus on top of rice mounded in center of plate.  

The arrangement of the asparagus on the mound of rice with the salmon is very dramatic and appetizing.  Makes me want to eat fishy, fishy even more!

-- the daughter

Niner Sliders

Really nothing better than watching your home team in the playoffs…Go 49’ers!! I thought witnessing our team in battle deserved a special food offering and what would make more sense than tailgate type fare? Since we were watching from the comfort of home (we didn’t have to deal with any pesky foam fingers in our face), it made the preparation a lot easier and the menu could be a little more interesting. I decided on making build-your-own shrimp sliders, cole slaw, and sweet potato fries.

(I made a smaller version of my shrimp cakes as sliders!)

Shrimp Louis Sliders

1 lb. medium shrimp, peeled and deveined

1 Tbl. butter

½ cup finely chopped celery

¼ cup finely chopped onion

1 ½ cup panko, divided

1/3 cup mayonnaise

1 large egg

1 tsp. lemon zest

½ tsp. sea salt

½ tsp. dry mustard

½ tsp. freshly ground black pepper

½ cup vegetable oil

Louis Dressing (if desired)

Mini burger/slider buns, split*

Cole Slaw (if desired)

Pulse shrimp in a food processor 4 or 5 times or until chopped. Spoon into a medium bowl.

Melt butter in a small skillet over medium heat; add celery and onion, and sauté until tender. Add to shrimp in bowl; gently stir in 1 cup panko and next 6 ingredients. Shape mixture into approx. 8 patties (about 1/3 cup each). Place remaining ½ cup panko in a shallow dish; dredge both sides of patties in panko. Place patties on a foil or parchment-lined baking sheet; cover and chill 1 hour.

Fry patties in hot oil, in 2 batches, in a large skillet over med-high heat 2-3 min. on each side or until golden. Drain on paper towels.

Place about ¼ cup cole slaw* on bottom bun, place shrimp patty on top, add dollop of Louis dressing, if desired, and cover with top half of bun.

*I served the cole slaw separately so the guest could decide whether they wanted it on the slider or on the side as a salad.

**Trader Joe’s makes a great mini-burger bun

This must have been a “lucky” menu. Not only was it delicious, but the Forty-Niners went on to victory in an exciting finish. Maybe I should make it again next week to insure another win. Wouldn’t want the vision of a Superbowl trip to go slip-sliding away!

--the Mother

Everything's Better with Bacon

I'm a little bit of a nut when it comes to pasta. I'd have it every day of the week if it weren't a carbo over-load! But nothing beats a big bowl of pasta for its yummy-ness, and it's easiness to prepare during the week. Though I'd be happy with just some noodles and olive oil, I try and spice things up a bit to make it look truly gourmet (like I'd been slaving away for hours). So when I found this recipe in Real Simple, and believe me...it was certainly real simple to make!...I knew it'd be a mid-week hit.

Spaghetti with Bacon Meatballs

1 small onion, coarsely chopped

3 slices bacon, coarsely chopped

2 cloves garlic, peeled

1/4 cup fresh flat-leaf parsley

1 lb ground beef chuck

1/2 cup grated parmesan cheese

3 tablespoons bread crumbs

1 large egg

kosher salt & black pepper

12 oz spaghetti

3 cups marinara

Heat broiler. Bring a large pot of water to a boil for the pasta. In a food processor, combine the onion, bacon, garlic, and parsley; pulse until finely chopped, 10 to 15 times. Transfer to medium bowl, add the beef, Parmesan, bread crumbs, egg, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and mix gently to combine.

Form the beef mixture into 16 meatballs (about 2 tablespoons each) and place on a foil-lined broilerproof rimmed baking sheet. Broil, turning once, until cooked through, 10 to 12 minutes. Meanwhile, cook the pasta according to the package directions.

Heat the marinara sauce in a large skillet over medium heat, 2 to 3 minutes; add the meatballs and toss gently to coat. Serve over the pasta and sprinkle with the shaved Parmesan.

Really nothing to this recipe, and yet it tastes as if you ordered it in your favorite Italian restaurant. I think it has something to do with those bacon meatballs. I guess it's true, everything is better with bacon.

-- the daughter

Birthday Bash in the Wine Country

Seems we're always talking about wine country trips (yep, we're "winos"!)...but this past weekend was something very special...Meg turned 30. Gather up all your friends and family, rent a too-cool farmhouse in a vineyard, sample wine all day and then cook like crazy at night. The "crazy" part was mine.

While the guests were outside playing a rousing game of bocce ball, I headed to the kitchen to start the birthday dinner preparations. This one seemed like a big hit and was fairly easy to prepare.

Pear and Blue Cheese Tart

1 sheet frozen puff pastry, thawed

1 large egg

2/3 cup gorgonzola dolce cheese

½ small onion, halved and sliced

1 Tbl. olive oil

1 ripe pear, thinly sliced

2 Tbl. fresh thyme leaves

Preheat oven to 425˚.

Lay dough flat on rimmed baking

sheet lined with parchment paper. Poke holes all over

dough with a fork, leaving the outer inch untouched.

Bake until dough starts to puff, about 8-10 min.

Whisk together egg and cheese until smooth and spread

over dough, using a spoon to move mixture toward

the corners. Sauté onion in oil in frying pan until

softened. Scatter onion over cheese and arrange pear

slices on top. Bake until pastry is golden brown and egg

has set, about 15 min. Sprinkle with thyme and cut

into squares.

Not only was the presentation pretty, it had the added benefit of bringing forward the tastes that pair so well with wine…fruit and cheese. Festive for fall and just right for a group of oenophiles! Great time but my only concern now is…how the heck are we going to top that when she turns 31?

--The Mother

Throw a Little Shrimp on the Barbee

More sizzling than a sunburned redhead…these delectable kabobs grill up with the right combination of ancho chile-rubbed heat and cool, luscious summer peaches. It just seems fitting to end a long hot day of summer with this tongue-tingling creation.

Grilled Chile Prawns and Peach Kabobs

1 Tbl. packed brown sugar

1 tsp. ancho chile powder

1 tsp. sweet paprika

½ tsp. ground cumin

¼ tsp. cayenne pepper

Salt and Pepper

1 lb. large shrimp, shelled and deveined

3 medium peaches, cut into 1” chunks

1 bunch green onions, cut into 2” pieces

Lime wedges, for serving

(If using bamboo skewers, soak skewers in cold water at least 30 min.

to prevent burning.) Prepare outdoor grill for direct grilling on high.

In large bowl, combine brown sugar, chile powder, paprika, cumin,

cayenne, ¼ tsp. salt, and ¼ tsp. freshly ground black pepper. Add

shrimp, peaches, and onion; toss until evenly coated. Thread alternately

onto skewers.

Grill 3-4 min. or until browned and shrimp just become opaque throughout,

Turning once. Serve with lime wedges.

I served the kabobs over a brown rice that I cooked with half water and half orange juice and some orange zest to infuse some citrus-type flavor, enhancing the taste of the peaches. I threw a handful of roasted almonds into the rice as well.

The shrimp and peaches cooked surprisingly equal (the peaches didn’t get mushy), but I believe next time I will par-boil the green onions prior to threading them onto the skewers…they were slightly undercooked. I like vegetables to be crispy but these tasted almost raw. Still, the simple combination of spicy shrimp, cool peach and tangy green onion was a palate-winner.

--The Mother

Strike Up the Grill

I came across an interesting recipe for Grilling Pork Medallions accompanied by a Grilled Apple that I thought I’d try. Given that it’s barbecue season, I took this somewhat unlikely summer combo (I think of pork and apples as being more in line with fall fare), and give it a whirl.

Grilled Pork Medallions with Grilled Apples

1 lb. park tenderloin

4 apples, cored

4 small rosemary springs (plus extra for garnish)

4 tsp sugar

Marinade

2 Tbl. olive oil

1 garlic clove, finely chopped

4 shallots, finely chopped

4 Tbl. orange juice

2 Tbl. honey

1 Tbl. Worcestershire sauce

1 tsp. Dijon mustard

3 Tbl. white wine vineyar

1 rosemary sprig, finely chopped

Make the marinade: Heat oil and cook the garlic and shallots over low heat, stirring occasionally, for 5 min., until soft. Stir in the remaining marinade ingredients and let simmer gently for 5 min. Remove from the heat and let cool completely.

Cut the pork tenderloin into medallions about ½” thick and place in a shallow dish. Pour in the marinade, turning to coat. Cover with plastic wrap and let marinate in the refrigerator overnight.

With a sharp knife, score through the skin of each apple around the center. Place each apple on a square of foil and put a rosemary sprig and 1 tsp. sugar in each cavity. Enclose the apples in the foil and cook on a medium bbq, turning occasionally, for 25-30 min.

About 10-15 min. before the apples are ready, drain the pork, reserving the marinade. Grill, brushing with the reserved marinade for about 5 min. on each side. Serve 3-4 medallions and an unwrapped apple on each plate. Garnish with extra rosemary sprigs and serve.

Not only do I think it was yummy…it was very simple (but remember to marinade overnight, so plan ahead). I was a little skeptical that grilling medallions would make the meat overdone. The meat did grill quickly but managed to stay very moist due, no doubt, to the really nice overnight coating it got, and the apples didn’t really take that long either…making this a good choice to serve at a summer dinner with friends. So take an extra dip in the pool and enjoy your guests. This one is a dream to fix.

--The Mother

Dinner for Eight

We sent out the request to a few couples for a sit-down dinner at our place, and got a resounding “yes” from everyone. Uh-oh…didn’t really have space at the table for all eight yeses! We dusted off the dining room table, borrowed a bench from mom & dad (since we didn’t have enough chairs), and pulled out the boxes of our china from storage. Three years after getting married – we’re finally able to use our china! Of course that meant de-stickering and washing eight place settings with the stemware to match! Maybe eight people for a sit-down dinner was overly ambitious for our first dinner party?

With a few pescetarians in our mix, I thought fish was the best route. That’s not an easy feat, particularly when you’re trying to cook eight pieces of Salmon

perfectly while entertaining & getting other dishes out on the table. But I was willing to give it a try. If it didn’t work out, then hopefully I could get our friends drunk enough that they wouldn’t notice the overcooked Salmon. Thankfully, I didn’t have to resort to that – because the fish was perfectly cooked. It was crusted with white bread, parsley, salt and pepper – which was so easy (shhh, don’t tell my guests!) I put it over a heaping bed of Mediterranean-style orzo. We had such a wonderful feast…including the almond torte and pear sorbet for dessert (recipes from my mom). And although I was absolutely exhausted when it was all over, I’d happily do it again. Great friends around the table, delicious food and amazing wine. What more could you ask for? Well, maybe a bigger table and more seating. Oh, and one more place-setting of china (hint hint, mom).

Endive & Watercress Salad

1 tablespoon malt vinegar or cider vinegar

1 teaspoon Dijon mustard

1/2 teaspoon finely chopped fresh thyme

1/4 teaspoon minced garlic

1/4 teaspoon salt

1/8 teaspoon black pepper

1/4 cup extra-virgin olive oil

1 lb Belgian endives (4 large), cut crosswise into 1-inch pieces

6 oz red endive or radicchio di Treviso, cut crosswise into 1-inch pieces, or 1 medium round head radicchio, torn into bite-size pieces

2 cups loosely packed watercress sprigs (2 ounces)

Whisk together vinegar, mustard, thyme, garlic, salt, and pepper in a large salad bowl until combined, then add oil in a slow stream, whisking until emulsified. Cover vinaigrette and let stand 1 hour. Add salad greens to vinaigrette and toss to coat.

Source: Epicurious/Gourmet 2004

Herb-Crusted Salmon

3 slices white bread

1 cup fresh parsley

2 tablespoon olive oil

Salt & ground pepper

4 skinless salmon fillets

2 tablespoons Dijon mustard

Preheat oven to 450 degrees and line a baking sheet with foil. In a food processor, combine bread, parsley and one tablespoon oil, salt & pepper. Pulse until coarse crumbs form. Place salmon on baking sheet and season with salt and pepper. Spread top of fillets with Dijon, top with crumb mixture, pressing gently to adhere. Roast until salmon is cooked through – about 10 to 13 minutes.

Source: Martha Stewart Living

Mediterranean Orzo Salad with Corn

1 lb orzo pasta

2 cups fresh corn kernels, cut off cob

1 cup finely chopped sweet red pepper

1 cup black Kalamata olives, pitted and cut in half

½ cup thinly sliced scallions

2 tablespoons chopped regular or opal (purple) basil

2 tablespoons drained capers

¼ cup packed fresh parsley

¼ cup olive oil

3 tablespoons wine vinegar

Salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Add the orzo and cook, stirring occasionally, for about 7 minutes, or until tender. Drain well and transfer to a large serving bowl.

Add the corn, red pepper, olives, and scallions and toss well. Add the basil, capers, parsley, oil, vinegar, salt and pepper and gently toss. (Salad can be made 2 hours ahead of time. Cover and refrigerate until 30 minutes before serving)

Source: Stonewall Kitchen Cookbook

Almond Torte

½ tsp. sugar

½ tsp. flour

7 oz. almond paste

½ cup unsalted butter

¾ cup sugar

3 eggs

¼ tsp. baking powder

¼ tsp. almond extract

1 tbl. kirsch (substitute pear liqueur if making pear sorbet to accompany torte)

¼ cup sifted flour

Confectioner’s sugar for dusting

Topping: 1 cup raspberries (eliminate if making pear sorbet)

Preheat oven to 350º. Butter an 8” round cake pan (I use a springform), then sprinkle with a mixture of ½ tsp. sugar and ½ tsp. flour. Tap out any excess from pan.

With an electric mixer, cream the almond paste and butter until smooth. Beat in ¾ cup sugar, scraping sides of bowl. Add eggs, one at a time, beating well after each addition. Add baking powder, almond extract, and kirsch. Fold in ¼ cup flour. Spread batter in prepared pan and smooth the top with a spatula.

Bake 30-35 min., or until a knife inserted in center comes out clean. Cool and remove from pan. Dust with confectioner’s sugar. Top with raspberries, if desired.

Pear Sorbet

2 lbs. ripe Bartlett or Anjou pears, peeled, cored, and chopped

1 ½ cups extra-dry or brut sparkling wine, divided

¾ cup sugar

2 Tbl. light corn syrup

Put pears and ¾ cup sparkling wine in a medium pan over medium-high heat. Bring to a boil, then lower heat to maintain a steady simmer. Cook, stirring occasionally, until pears are tender, about 10 min. Whirl pear mixture and sugar in a blender until smooth. Stir in corn syrup, cover, and chill.

When mixture is cold, stir in remaining ¾ cup sparkling wine and freeze in an ice cream maker according to manufacturer’s directions. Transfer to a freezer-safe container, cover, and freeze until ready to serve.