Category Archives: Fish and Seafood

Sushi at home

Sushi is one of the items that were on my culinary to-do list. Well it is not an actual to-do list, it is not even virtual, it is a series of dishes that always run through my mind as things that I want to make. Sometimes it is because it is a dish that I particularly like, sometimes it is because it contains specific techniques and some other times it is just because that dish is something plain challenging and it will give me a sense of accomplishment for actually being able to cook it right. Somehow they also are the funnest to cook.

Continue reading

Spring Rolls Project

Spring rolls are one of the things on my culinary to-do list. I know we all have those to-do lists and mine extends to basically any cuisine. Sometimes it is a dish I like, sometimes it is something that is not easily found around and sometimes it is just because it offers a challenge.

Back to Spring Rolls, crunchy or soft, Chinese, Thai or Vietnamese these babies rank high on my favorite foods list.  Eating Chinese is never complete for me if I don’t have spring rolls. Not to mention they are fun to eat, always something new to discover. Whether it is with the stuffing or the dips the possibilities are appealing.

Continue reading

Halibut with Mango Salsa

I have been feeling the cooking bug this week for some reason. I made a few unique dishes over the course of the week that might have been nice to post, but I have been too crunched for time to snap photos and make a blog entry. Today was a little different. I went to my parents’ house with the kids and realized they were both going to be working for the next several hours. This was the perfect opportunity to prepare dinner for them and to give my cooking fiend mom a night off.

Continue reading

Seafood Jambalaya for Easter Lunch

I decided to cook Jambalaya for Easter lunch and to make it with fish and shrimp base. We have invited my uncle and his family for lunch, so I had to double the recipe.

Continue reading

Wild Rice Jambalaya with Turkey Kielbasa

I had the opportunity to make dinner for the family today, so I decided to go ahead and do the challenge recipe. I wanted to make a healthier version of the jambalaya, so I decided to use shrimp, chicken breast, and turkey polska kielbasa sausage as meats in this dish. I noticed that the turkey sausage only had about 1/3 of the fat of any of the other sausages available and so it seemed the likely candidate. I also decided to use a mix of whole brown and wild rices as the base for the more health-conscious alternative to the white rice.

Continue reading

Challenge 9: Creole Jambalaya

Jambalaya has been a favorite dish of mine for years. I enjoy the spiciness the dish delivers in addition to the multiplicity of meats. It was created in Louisiana by Spanish settlers attempting to mimic paella with the new and available ingredients in their new location. The Creole versions and the Cajun versions are similar, the major difference being that the Creole version includes tomatoes.

Jambalaya offers flexibility in its preparation as one can use any combination of meats/seafood they desire and it can be served in combination with either rice or pasta. For a basic recipe, I have included one of Emeril Lagasse’s (which I believe is incorrectly dubbed “Cajun Jambalaya”). This recipe looks similar to the ones I enjoy and should give us a good foundation on which to build. I hope you will find a satisfied palate with this challenge.  Bon Appétit !

Recipe: http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-jambalaya-recipe2/index.html

Asian Sunday

I decided to go for an Asian meal on Sunday and my sister-in-law was invited to share the meal. My brother is in a business visit to China till the end of the month and it had nothing to do with it really. It was a more earthly reason: A soy sauce bottle that will soon expire.

Continue reading

Challenge 6: Chicken Pasilla Pasta

This recipe has been a family favorite of ours for several years now. It is not too difficult to make, but really delivers in the flavor department. It is a versatile one, so feel free to mix it up according to your individual tastes. I hope you all enjoy it as much as I do! Have fun with it!

Continue reading

Non Holiday Feasting: Baby Octopi with Red Wine and Rosemary and Potato Gnocchi with Tomato Sauce

Among my co-authors I am the only one who did not have a holiday to celebrate, but that does not mean it is an excuse not to feast. Well I did not exactly feast since the two recipes I am including have been made on different days. The common thing between them is that they are both first timers for me.

The first is baby octopi, the second is gnocchi. I have tried both before in restaurants or at friends, but I never made them myself.

The experience with gnocchi varied from the Italian perfection at Piazza Navona in Rome, with two streets dancers performing a tango on a dolent melody, to the extreme flop in a supposedly good local restaurant, where it seemed reprehensive to laugh.

The octopi experience has always been pleasant to me so I had no bad memories to compensate, so I was able to experiment.

Continue reading