Lenny did grow up eating octopus, traditionally for holiday meals.  His mother still makes a traditional Portuguese recipe during the season, but, I am not a fan of the big daddy octopuses that she uses, so Lenny indulges for the both of us.  I prefer the small, tender morsels that were plucked from the sea much too early, but they are almost bite size and succulent.

I made a version of this particular recipe from Gourmet Magazine, a few years ago, but when this hunkering overtook me, I decided to change things around a bit.  While the original recipe is wonderfully delightful, I am definitely a fan of this new version.  Normally the recipe calls for using canned octopus as well as vinegar and tapenade.  I liked the slightly pickled taste, but was not in love with it.  This time I still opted to use fresh octopus, and I loaded the dish with chili peppers, olive oil, onion, garlic (lots), lemon zest and white beans.  The finished dish was spicy but fresh, the octopus was tender and the beans and potatoes made the broth rich and creamy.  It was so perfect served in deep bowls with warm crusty bread along side.

The post Octopus Stew appeared first on Chez Us.

Lenny is traveling this week.  I have a busy week of work that will keep me occupied.  And I have a full weekend planned.  Brunch with some ladies who I admire;  tremendously.  Checking out the abandoned train station near our home;  I cannot wait.  A special night with MEM, complete with pizza, movies projected on the wall and a sleep-over.  YEAH!  Making chocolate chip waffles in the morning.  Getting a long over-due mani and pedi.  A bubble bath and maybe a glass of bubbles.

Even though I get some “me time” when he travels, I miss having my best buddy, my partner and my lover around.  I miss looking over from this key board and seeing him at his desk.  I miss teasing him about not putting the dishes in the dishwasher.  I miss middle of the day hugs, just because.  I miss him making me laugh … all the time.  I miss him sticking his arm out during the night to keep me on my side of the bed.  I miss lazy weekend mornings laying in bed drinking coffee until 10.  Most of all, I just miss him being here, with me.  The house isn’t as warm and it is too quite.

Dinner for one.  Solitude.  Time to read while eating.  And it can be delicious.  I found some very pretty cockles (pretty little clams) at the market the other day.  I grabbed some leeks (he hates them) and fennel (we both love it).  Came home and put Angus and Julia Stone on (my newest music obsession) and poured a glass of wine Burgundy.  And made this for dinner.  Lovely.  Simple.  Perfect for one or even two.

Happy Sunday.

More Steamed Clams

Steamed Clams in White Wine, Garlic, and Butter – Savory Sweet Life

Thai Styled Steamed Clams – Rasa Malaysia

Sake Steamed Clams – Just One Cookbook

Carrot, Orange, and Sweet Potato Soup with Clams – La Tartine Gourmande

The post Steamed Clams appeared first on Chez Us.

The beginning of this year, I was reintroduced to Lindsay Olives, when I participated in Kitchen PLAY.  Who knew that foodie event, would open the door to new opportunities, but it did.

Last month Lindsay Olives approached me about doing some freelance work for them, styling and photographing some of their recipes, for their website.  It was a lot of fun as Lindsay Olives let me pick which recipes were of interest (which was a very hard choice), and then I got to run with styling and shooting.

The first recipe I chose to photography is this healthy fish fillets with warm tomato olive vinaigrette recipe.  I loved working with this recipe, for many reasons.  One being it was visually appealing with the gorgeous red tomatoes next to the deep black olives.  As well it was incredibly easy to make, which meant I had dinner on the table in no time.  It is the perfect for the working couple who wants a romantic dinner at home after a long day, or the rushed soccer mom who likes to feed her family a healthy meal.

The recipe suggests using a firm white fish, such as cod, orange roughy or snapper.  I used  true cod as I like the meaty texture and mild flavor.  The warm vinaigrette is made with a mixture of Lindsay olives, sweet cherry tomatoes, fresh herbs and a splash of white wine vinegar to add some tang.  I love how gently warming tomatoes releases all their juices, creating a delicious sauce.  The marriage of flavors between the olives and tomatoes goes very well with the creamy cod.

Love olives as much as we do?  Head over to Lindsay Olives and check out their Facebook Page and follow them on Twitter to learn more about their products.

photo credit:  denise woodward

Disclosure: Lindsay Olives supplied me with their products and compensated me for shooting this project.

Recipe

The post Fish Fillets with Warm Tomato Olive Vinaigrette appeared first on Chez Us.

This week over at the Back Burner, we are sharing recipes from restaurants, that have stayed with us.  I, took a trip down memory lane, to a favorite little Italian restaurant, Carlo’s.  Carlo’s was an intimate Italian bistro in San Rafael, CA.  It was owned by a quirky Italian couple, Carlo and Marie Avola.  The witty personalities filled the small dining room nightly, and their home-cooked Italian food kept you coming back for more.

A highlight of mine was the gently poached salmon.  Carlo poached it in sparkling wine, and it was lightly seasoned with garlic, rosemary and fresh vegetables.  It was like butter … melting on your tongue with each bite.  This recipe is perfect for a romantic evening at home or even as a bridal luncheon.

Head over to read more stories from the talented recipe developers of the Back Burner;  they will be taking us all down memory lane this week.

Recipe:  Carlo’s Fresh Salmon

The post Carlo’s Fresh Salmon appeared first on Chez Us.

Who knew that the Lobster Roll was such a controversial sandwich.  I mean it is a sandwich with lobster.  Not true our friends.  Some like it cold.  Some like it hot.  Some like celery.  Some like relish.  One thing everyone does agree on is that it has to have lobster!

When I developed a cold lobster roll recipe for Eat Boutique, little did I know what would happen.  By the time I woke up the morning after Maggie posted the recipe, I had a slew of twitter comments about how “the broads on the West Coast” don’t know how to make a decent lobster roll.  I mean common, what is up with the “green stuff”.  Geez, it is only a summertime sandwich, folks!

For the record, one of these “broads” is actually not a “broad”.  Being a regular reader;  you already know this.  For those of you that may be new to our site, Laudalino (aka … Lenny) is the other half.  He is also a former New Englander.  Lenny does know his lobster and has very strong opinions about it.  For instance, he doesn’t even think it should be made into a roll or other known sandwich type meal; he humors me and actually liked these lobster rolls.  He also does not think one should drown their lobster in butter;  rather it should be eaten plain or dipped into Joe’s spicy Azorean sauce.  Like all lobster lovers, there is not right nor wrong way to enjoy the crustaceans;  it all is pretty personal.

I have been doing my lobster roll research since the said incident happened, and two things are common in almost all recipes, 1) there is something green, from relish all the way down to celery;  2) almost all recipes call for “good mayo” such as Hellmans/Best Foods or homemade;  no knock-offs or no-names.  The other option is to serve your lobster roll hot, which basically is drowned in good butter;  and don’t forget the “green stuff”.

The same time us broads were developing our lobster roll recipes we decided to also throw in a hot version, after all, the one we had at Neptune’s was outstanding.  We kept it simple;  really good butter (not margarine) and a little bit of the “green stuff”.  It was damn good.  Buttery, slightly spicy and tangy.  Even the “broad” who is not a “broad” could not decide which he liked better, the cold version or the hot version and he doesn’t even like east coast lobster rolls.

Guarantee it doesn’t matter what coast, continent or country you are in if there is lobster around and you like a good roll, you will love either of these easy and delicious recipes.  Happy summer!

Recipe:  Homemade Hot Buttery Lobster Roll

• 1 1 1/2 pound live lobster (or if you are in a pinch, on a budget, or can’t find live go ahead use frozen tails – precook according to directions on package)
• 1 lemon, cut into quarters
• 1 celery stalk, minced
• 3 green onions, minced
• 1/4 lemon juiced
• 1/4 cup good quality butter, melted
• 4 hot dog buns
• Butter

If you like this recipe, check these out:

• Lobster Roll – Sassy Radish
• DIY Lobster Roll
• Classic Lobster Roll
• Mini Lobster Rolls
• Lobster Roll – Food and Wine
• Lobster Roll – A Thought For Food
• Lobster Rolls
• The Last Word on Lobster Rolls

What to learn how to catch you own live East Coast Lobster?

The post Homemade Hot Buttery Lobster Roll appeared first on Chez Us.

We came back from holiday, just in time to receive another shipment of freshly caught Copper River Salmon;  this time it was gorgeous sockeye.  It really is a beautiful thing, to tear away the packaging, take a breath, and have the fresh caught smell of fish, completely engulf you…….hmmmmm!  I have been thinking about this shipment since the last one, and have some glorious things planned.  Stay with me for a bit ….

Copper River sockeye are the most abundant species that is harvested from the Copper River, and the season lasts for three months.  That is right, premium quality protein from May to August.  Like the king, sockeye are a lean protein and is high in omega 3s;  the same distinctive deep red color, firm texture and mouth-watering flavor as the king salmon.  Sockeyes are small, they average between 4 – 10 pounds, and don’t grow more than 3 feet long.  Low in calories but high in protein, makes for a healthy addition to one’s diet.

Copper River salmon is about as sustainable as you can get.  Since the late 1950s, Alaska has been protecting their natural resources, and their constitution mandates that the fish be utilized, developed, and maintained.  Their fisheries are closely monitored, and Alaska’s successful management practices are a model of sustainability that rest of us should be following.

One of the things that I find romantic is that the Copper River is home to generations of fishing families;  not only is the season their source of income but it is a passion, a way of life.  The crews are small, they work together.  The fish are caught, brought onboard individually, handled, bled and chilled immediately;  which guarantees a premium product for us, the consumer.

Sockeye is wonderful cooked on the grill, roasted in the oven, or even poached.  I opted to lightly poach some of the sockeye in white wine, and to use it in an Asian inspired salad.  I used a mild butter lettuce, as I did not want bitter greens to over power the salmon.  The addition of fresh cilantro, gave the greens a refreshing surprise.  I made a dressing of fresh lime juice, toasted sesame, ginger, yuzu kosho and avocado.  The avocado gave the dressing a nice creamy texture.  Fresh sugar snap peas and crispy wontons brought the dish together as a memorable main entree.

Will you be preparing some Copper River sockeye salmon this summer?  What is your favorite way of doing so?

If you live outside of the Bay Area you will want to follow one of the four writers who is closest to you to see where you can find the freshest Copper River Salmon.  In the meantime, keep checking back, we have dedicated a page to the Copper River Salmon, and will be updating as we find it in the Bay Area.  You live in the area?  You may have seen it somewhere we missed;  please reach out, and I will add it to our update.

Boston Area: Tiny Urban Kitchen

New York: The Manhattan [Food] Project

Dallas: Joylicious

Chicago: What’s Cookin’ Chicago and City Girl Chicago

Recipe:  Salmon Salad with Creamy Asian Avocado Dressing

* serves 4

• 1 pound copper river sockeye salmon
• 2 cups water
• 1 cup white wine
• sprinkle of salt
• 5 tablespoons fresh lime juice
• 2 tablespoons toasted sesame oil
• 7 tablespoons canola oil
• 1/2 teaspoon fresh ginger
• 1/2 teaspoon yuzu kosho
• 2 avocados
• 1 head butter lettuce, washed, torn into bite size pieces
• 1/2 cup cilantro, torn into pieces
• 3 green onions, sliced thinly
• sugar snap peas, handful
• 8 wonton skins, cut into thin strips
• grapeseed oil

In a large saucepan (big enough to fit your piece of fish), add the water and wine;  bring to a simmer.  Add the fish, cover with a lid, and gently poach for 8 minutes.  In another small sauce pan, bring some water to boil.  Once it is boiling, add the sugar snap peas, and cook for 2 minutes.  Remove from the heat.  Run under cold water, drain, and lay on a paper towel to remove mositure.  Remove the fish from the heat, set aside to cool.  In a blender, add the lime juice, sesame oil, canola oil, ginger and yuzu kosho;  blend for 1 minute.  Add 1/2 avocado, blend until creamy, and season with salt, to taste;  set aside.  Cut the remainder of the avocado into medium sized pieces.

Fill a large frying pan with the grapeseed oil;  heat over medium heat, until it is hot enough to lightly crisp a wonton.  Cook all the wonton strips until golden brown.

In a large salad bowl, add the butter lettuce, cilantro, and green onions;  lightly toss with 1/2 of the dressing.  Using your fingers, flake the salmon, into medium sized pieces.  Add the salmon, along with the avocado and sugar snap peas to the bowl of lettuce.  Lightly toss.  Sprinkle the crispy wontons over the top.  Serve the remainder of the dressing on the side.  Serve.  Eat.

The post Copper River Salmon Salad with Creamy Asian Avocado Dressing appeared first on Chez Us.

We were contacted by the fine folks over at the Copper River Salmon Board last month about becoming partners during the summer months, when Copper River Salmon is abundant. We were intrigued, but at first felt we should decline. Why you are probably asking? Mainly because we had given up buying salmon at our local market, because of the quality that was being sold as well we were comfortable about our fish industry being on the up-and -up. We have missed eating salmon, so the timing was right. After a couple emails back-and-forth, and some research on the Copper River, we said yes. After all, deep down in our bellies, we were more than honored to be one of the five that was chosen as part of the Copper River Fresh Catch Crew.

Let me tell you a bit about Copper River Salmon before sharing with you about what you can expect from us over the next few months. Copper River Salmon is wild and sustainably harvested, like all Alaska salmon, but the season is short, and the availability depends on Mother Nature. What makes this salmon so special? Well, mainly the Copper River.  Nestled in a rugged, and wild eco-system in Alaska lies the Copper River.  It is icy cold, pristine, and as pure as they come.  These elements make the perfect recipe for producing amazing salmon. For hundreds of years, the river has produced an array of salmon, from King to Pink. Copper River salmon travel up to 300 miles from the ocean to their spawning ground the Copper River, a journey that is rugged and requires energy in the form of fat. Fat, in the form of high levels of omega-3 fatty acids, not only produces the amazing flavor of the Copper River salmon but also the great texture.

May brought us fresh Copper River King Salmon. We were so excited when a package arrived on our doorstop; so fresh, that we could still smell the cool, crisp waters glistening over the silvery skin. King is the largest of the salmon from the Copper River. They can weigh up to 50 pounds; can you imagine how exciting it would be to catch one of these beauties. We received a gorgeous fillet. It was a deep red color, had very firm flesh, and silvery skin. We had a feeling it was going to be special, so we keep it simple. We grilled the fish on cedar planks. We were taking a chance by using the cedar planks as we had never used them; but, once we got the grill going, and laid the planks that had been soaked in a mixture of white wine and water, on top of the hot grill, we knew we were in for a treat. A gentle smoke wrapped around the fish; it smelled of green grass and hot cedar. It was perfectly cooked, and the flesh peeled off of the skin in large pieces of fleshly fish. Along side the grilled fillet we served a dill pesto, which really complimented the slightly smoky salmon. The King salmon had an amazing buttery flavor, and a firm texture, that flaked with every touch of the fork. We both loved that the salmon was not “fishy”, instead it had a really clean taste, and melted on our tongues with every bite.

What can you expect from us? Well, the Copper River summer salmon season runs May through September. The salmon that is available will be different throughout the season: End of May/beginning of June brought us King Salmon, Sockeye in June/July and Coho in August. Come September it is time for smoked salmon. Throughout the Copper River Salmon, season we will be sharing delicious recipes that we have developed using seasonal Copper River Salmon.  As well we will be sharing with you where you can find this amazing fish in our area.  WE have dedicated a page on Chez Us, where we will update it as we see the Copper River Salmon available in our area.  If you run across some, give us a shout-out, and we will add it to the page.

If you live outside of the Bay Area you will want to follow one of the four writers who is closest to you to see where you can find the freshest Copper River Salmon.

Boston Area: Tiny Urban Kitchen

New York: The Manhattan [Food] Project

Dallas: Joylicious

Chicago: What’s Cookin’ Chicago and City Girl Chicago

Do you have a favorite way to prepare fresh salmon?  Please share with us, and we may feature your recipe on a future Copper Rive Salmon post.

Recipe: Dill Pesto

• 1 cup fresh dill
• 3/4 cup italian parsley
• 1/4 cup toasted pinenuts
• 1 small shallot
• 1 clove garlic
• 1 teaspoon dijon
• 1/2 lemon juice and zest
• 1/2 cup olive oil
• salt to taste

In a food processor add everything except the olive oil; process until a smooth paste is formed. With the food processor running, add the olive oil. Keep running until mixed well; about 2 minutes. Serve alongside your favorite fish.

The post Grilled Copper River Salmon with Dill Pesto appeared first on Chez Us.

Salt cod may not be a basic in your home, but in many European homes, it is.  It can be tossed into your morning eggs, or mixed with potatoes to make a delicious side dish;  can be stuffed into peppers, or fried into small coquettes as an appetizing starter.  It is a luxury here in the states, as it can be quite expensive, and traditionally it is only found on the tables during special holidays or important meals.

Bacalhau (Portuguese),  bacalao (Spanish), bakailao (Basque), bacalla (Catalan), and morue (French) are  just a few of the many names that salt cod goes by.  Whichever name you want to call it, salt cod is all made the same;  salt, cod, and time.  Traditionally it was left outside to dry in the sun.  Modern times have it made with the same ingredients, but the drying process is helped along with refrigeration or dryers.  The drying of food preserves it, and the drying of fish gave it an added shelf life of many years.  The method was cheap and could be done by the fisherman’s family, and the finished product was easy to transport to the neighboring village markets.

My heritage is Basque;  unfortunately, I don’t remember ever having salt cod on the table.  We ate many other things that some would consider “odd” such as tongue, brains, sweetbreads;  you get the picture.   I have a feeling salt cod was a bit of a luxury  for my family.  The first time I had salt cod was at a Basque restaurant in the city.  I loved it.  The salted cod was stuffed in roasted piquillo peppers, which finished with a drizzle of really good olive oil.  I adored it, so much that I contacted the restaurant for the recipe;  they never gave it to me.  It wasn’t until I started dating Lenny that I had it again, and this time it was at his family’s home during the Christmas holiday.  I could not get enough of it.  After coming back to San Francisco, I searched for it, but always had a hard time finding any, and when I did, it was very expensive or I did not like the quality.  I knew there had to be a way to make it.  Then I saw Matt’s post about how he made his own salt cod.  I was excited and could not wait to try it out on my own.

Don’t be intimidated, making salt cod at home is simple.  With a little salt and some planning you can have fresh salt cod on the table in a few days.  The hardest part was finding “true cod”.  I would check with my market, once a week, to see if true cod was in.  Never! I did not give up, and finally it arrived.  I had the fishmonger pick out two pounds of pure white, and fleshly cod for this curing project.  I did not want thin pieces nor did I want any skin on it.  I lined a glass baking dish with kosher salt, and then buried the cod in it;  covering the top, and sides until I could not see any fish.  Then I put it into the fridge and forgot about it. 48 hours later, I gently rinsed the salt off, and dried the salted cod with paper towels.  Then I  wrapped it in cheesecloth, put it back in the fridge, and forgot about it until it was firm, 7 – 10 days.  After the cod is dried, you can use it right away, or freeze it for another time.  The finished product cost me about $10 for a pound.  It was flaky and very flavorful.  I liked having control of the cut of fish, and that it did not have any dark meat, skin, or bones.  Just perfectly dried cod.

Salt cod is about to become a basic in our Portuguese~Basque home.

Recipe:  Homemade Salt Cod

What you need:

• 1 pound true cod, rinsed, and patted dry
• kosher salt
• cheese cloth
• deep glass dish
• small metal rack

What you need to do:

In a deep glass dish, fill the bottom with kosher salt;  lay the cod on top.  Cover the top, and sides of the fish with more kosher salt, until you cannot see any flesh.  Put it into the fridge, and forget it for 48 hours.  Remove the cod from the salt, rinse off with cold water, and pat dry;  very dry.  Wrap in a single layer of cheese cloth.  Clean out the same glass dish, and dry well.  Put the small metal rack in the dish, and set the cheese cloth wrapped cod on top of the metal rack.  Return the cod to the fridge, and keep there until the fish is stiff, and dry;  about 7 – 10 days depending on how thick the fish is.  When the fish is dry, you can put it into a Ziploc bag, and put into the freezer to use at a later time, or use it after soaking for 24 hours (very important to soak for 24 hours before cooking with it).

If you like this recipe, check these out:

Making Salt Cod

Salt of the Cod

Salting Cod

The post Homemade Salt Cod appeared first on Chez Us.

At first the clams caught my eye because they were so small and oddly, cute.  I bellied up to the make shift oyster bar, slurped down a couple sweet oysters and made my decision.  The last two dozen of clams would be coming home with me.  I knew they would be plump, sweet and delicious by themselves, so I decided not to get too crazy with cooking them.  Something simple.  On the drive home I decided I would steam them with yellow onion, lots of garlic, piri piri and white wine. I served them simply over a big bowl of fresh made pasta with a loaf of warm crusty bread ….. all that was left was to pass the wine!

Recipe:  Spicy Clams with Homemade Pasta

1 yellow onion, small dice

6 cloves garlic, minced

4 tablespoons piri piri sauce – portuguese hot sauce

3 tablespoons olive oil

2 lbs small clams, scrubbed clean

1/2 bottle white wine

parsley, handful, roughly chopped

kosher salt, to taste

fettuccine, we like to make ours

Heat olive oil in a large dutch oven.  Add onion, cook over low heat, until soft, about 15 minutes.  Add garlic and piri piri sauce, give a stir.   Add clams, give a couple good stirs to mix ingredients.  Pour in about 1/2 bottle white wine.  Cover with a lid and let steam until clams pop open.  Season with salt.  Stir in parsley.  Pour over a big bowl of pasta.  Serve.  Eat.

The post Spicy Clams with Homemade Pasta appeared first on Chez Us.

We are huge taco fans ever since we had the “real” tacos of Sayulita.  When ever I have a little extra fish or veggies and tortillas  laying around, I opt for the simplicity of delicious tacos.  This week has been all about cleaning out the fridge and freezer so this is exactly what I decided to do, when I found tortillas, snapper and some chipotle in the freezer.  With the addition of one small cabbage, a little red onion and sour cream in the fridge, I knew we had something good brewing.

I seasoned the snapper with some cumin seeds (loving cumin these days), sea salt and black pepper, very simple and very flavorful.  Then we quickly grilled them until charred and crispy on the outside but still moist inside.  When the fish was marinating and grilling, I created a chiptole creme sauce and a slaw out of cabbage, red onion and a little rice vinegar.  I find rice vinegar so clean and not complex, it really complimented the other flavors.  Last minute I wanted some black beans but could not find any, so I substituted chick peas and made a re-fried mash with them.  I used my basic re-fried bean recipe but with chick peas – equally delicious.  The flavors of the snapper, chick peas, cabbage and chipotle all came together really well – slightly spicy but cooling with the cabbage.  A great little taco!

Recipe:  Snapper Tacos with Refried Chick Peas

1/2 lb snapper, cleaned and patted dry

3 teaspoons cumin seeds

sea salt, to taste

fresh cracked pepper, to taste

1 can chick peas

2 tablespoons olive oil

1 red chili, minced

1 glove garlic, minced

1 tablespoon butter

1 small cabbage, thinly sliced

1/2 red onion, thinly sliced

sprinkle of rice vinegar

sprinkle of canola oil

sea salt to taste

1/2 cup sour cream

1 chipotle pepper, minced

tortillas

Heat the grill.  While the grill is heating, season the fish with cumin, salt and pepper, set aside until ready to grill.  Heat olive oil in a frying pan, add the chick peas with liquid, chili and garlic, bring to a boil and then lower heat to a simmer.  Stirring occasionally and gently mashing when doing so.  Once the chick peas are soft and liquid is almost gone, about 15 minutes, turn off the heat and mash to the consistency that you prefer.  I like to have a few whole beans just left, on the rather rough side.  Then add the butter and bring up the heat to medium and heat through while stirring.  While the beans are cooking you can make chipotle cream by combining the sour cream with chipotles, set aside.  To make the slaw combine the cabbage, red onion, rice vinegar, canola oil and salt, set aside.   After you have grilled the fish, you are ready to put together your taco. Warm a tortilla on the stove top, lay on a plate, put a small layer of the chick peas, top with the fish, the slaw and then the chipotle creme.  Serve.  Eat.

The post Snapper Tacos with Refried Chick Peas appeared first on Chez Us.

When we were wandering through the farmer’s market and came across peppercress.  I instantly thought it must be related to watercress, which we love as a salad or as an addition to a salad.  All I could find on this new mystery green is that it is part of the mustard family.  It is crispy, slightly peppery and very refreshing.  I knew it would make a great addition to part of our weekly menu ….

Every since we spent time in Sayulita we have been “authentic” taco eaters.  Mind you it is not always easy to find a taco that is not smothered with cheese, guac and sour cream;  folks, that is not an authentic taco.  We love the way they make them in Mexico and have adopted the same practice at home:  flavorful meat or a veggie filling, a slaw of some sort,  salsa and pickled onions.  A while back we made a black bean taco using this concept and it was fantastic;  tonight we wanted fish.

We seasoned some red snapper with ground cumin, salt and pepper and then pan grilled it until crispy on the outside but moist  inside.  We served the fish on warm tortillas which cradled a bed of peppercress.  Originally when planning the fish tacos I was going to make them with a cabbage slaw, instead I thought, during the process, that the peppercress would be an interesting alternative, I was right.  It was clean, spicy and gave a nice crisp bite to the delicate taste of the red snapper without overwhelming the fish.  Since we were not following tradition, we tossed together an avocado and tomato salsa to serve on the tacos, the acidity rounded out the taco perfectly.  Pass the margarita…..

Recipe:  Avocado and Tomato Salsa

1 avocado, cut in chunks

1 heirloom tomato, cut in chunks

1/2 small red onion, minced

1 jalapeno, diced

1 garlic clove, minced

cilantro, handful, minced

1 lime, squeezed

kosher salt to taste

fresh cracked pepper to taste

Mix everything together in a bowl.  Set aside to let the flavors come together for about 30 minutes before serving.  Eat.

The post Snapper and Peppercress Tacos appeared first on Chez Us.

Remember the package David of Earthy Delights sent us?  It is the package that keeps giving!  Every time, I start to use something new, I just smile, as it is always so much fun.  This time was no exception.  David, was so kind to include this culinary must have, Aged Black Garlic.  I thought it would go really well with a simple stir fry of shrimp with rice noodles (gluten free).  The depth and the sweetness of the garlic added a very intense flavor to the dish, almost syurpy.  For veggies I used what was on hand, celery, carrots and green onions and I only cooked them until they were slightly warmed though and still crunchy.  The noodles added a nice silky texture to tie the dish together.

Recipe:  Aged Black Garlic Stir Fry Shrimp

1 lb peeled and devined shrimp

4 celery ribs, sliced thinly at a slant

4 green onions, sliced thinly at a slant

2 carrots, sliced thinly at a slant

1 head of aged black garlic, peeled and sliced thinly

1/4 cup canola oil

1 package rice noodles, soak for 8 – 10 minutes, drain well

1/8 cup sesame oil

4 tablespoons soy sauce

1 tablespoon sugar

2 tablespoons mirin wine

1 teaspoon fresh ginger, minced

Make sauce, by combining sesame oil, soy sauce, sugar, mirin wine, and ginger, stir and set aside.  Heat 1/2 of the oil in a wok or deep dish saucepan until very hot, add shrimp, cook until pink, about 5 minutes.  Remove from heat and set aside.  Add rest of the oil, garlic, onions, celery and carrots and stir fry for about 10 minutes, until warmed but still crispy.  Remove from heat and set aside.   Add noodles to the pan and stir fry for about 3 minutes, add sauce, veggies and shrimp and warm for about 3 minutes.  Serve.  Eat.

The post Black Garlic Stir Fry Shrimp appeared first on Chez Us.