Garides Saganaki

Say what?  Speak English.  Ok.  It's Shrimp with Tomatoes and Feta.  I had this wonderful dish this past spring while on a cruise of the Greek Isles.  It is so good and wonderful with bread.  I know some people don't like to eat shrimp with their heads still attached.  Come on.  It adds a lot of flavor to the dish.  But if you want to be a sissy, go "ahead" and remove them.  Leave the tail on.  It makes them easier to eat.  Opah! This recipe courtesy of Diane Kochilas from "Seaside Saganaki".

ENLARGE IMAGECredit: Todd Coleman

SERVES 4

INGREDIENTS

4 tbsp. extra-virgin olive oil
4 cloves garlic, minced 
4 scallions, minced 
1 tbsp. tomato paste 
½ cup white wine 
1 tsp. dried oregano 
½ tsp. sugar 
¼ tsp. crushed red chile flakes 
4 medium tomatoes, grated 
3 tbsp. chopped fresh mint 
16 large shrimp (about ¾ lb.), peeled and deveined 
Kosher salt and freshly ground black pepper, to taste 
4 oz. feta 
1 lemon, halved 
1 tbsp. minced fresh parsley 

INSTRUCTIONS

1. Arrange a rack 4" from heating element; heat oven to broil. Heat oil in a 10" skillet over medium heat. Add garlic and scallions; cook, until soft, 3 to 4 minutes. Stir in tomato paste; cook for 2 minutes. Add wine; cook until reduced by half, 3 to 4 minutes. 

2. Add oregano, sugar, chile flakes, and tomatoes; boil. Reduce heat to medium-low and cook, stirring often, until slightly thickened, 12 minutes. Stir in mint and shrimp, season with salt and pepper; crumble feta over top. Broil until bubbly, 3 to 5 minutes. Squeeze lemon over top. Garnish with parsley.

Cocktail sauce with Red Onion and Jalapeno

When in a hurry, have you found yourself purchasing a jar of prepared Cocktail Sauce?  Not that there's anything wrong with that, says the bitchy gourmet, but sometimes it's great to have a simple recipe on hand to make it extra special.  This recipe I found in Fine Cooking magazine.  If you've not tried Fine Cooking magazine, go to their web site http://finecooking.com.  Great recipes and superb ideas.
Cocktail sauce with Red Onion and Jalapeno (Again with the jalapeno!)Makes 1 1/4 cups

1/2 cup tomato ketchup (Realage.com says to use organic to get more lycopene)
1/2 chili sauce
1/4 cup grated red onion, using the large holes on a box grater
1/2 tsp finely chopped fresh jalapeno (use gloves!)
3 tbls prepared horseradish
1 tbls lemon juice to tatse
1/8 tsp kosher salt; more to taste
if needed for extra spice, a drop or two of Tabasco

Put all the ingredients in a bowl and stir to combine.  Chill, covered, until ready to use.  This sauce is best made a day in advance and keeps for a week.  Just before serving, taste and add more lemon juice, salt or Tabasco. 

Red Snapper with Tomato Sauce and Olives

Huachinango Veracruzano

I have had this recipe for at least 30 years. I don't even remember where it came from. So, I can't give credit where credit is due. There are many variations on Huachinango Veracruzano or Red Snapper with Tomato Sauce and Olives. This is my favorite. I actually use the sauce to top any firm white fish, grouper, halibut, flounder, tilapia, and even shrimp. I usually just serve the fish with rice and a simple green salad with perhaps some diced avocado on top and a simple vinaigrette. The sauce is so striking that it pairs well with the blandness of the rice and the simpleness of the salad.

Serves 8

So, with no further ado, here is my version of Huachinango Veracruzano:

1 or 2 jalapeno peppers (I often use canned and then chop)
2 med. onions, chopped
1 clove garlic, chopped
2 tablespoons olive or vegetable oil
1 15 oz can tomato sauce
1 tabls lime or lemon juice (I prefer lime)
1 teaspoon salt
1/2 tsp. sugar
1/8 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp. pepper
1/4 cup all purpose flour
1 tsp salt
1/8 tsp pepper
2 pounds fish of choice cut into serving pieces
1/4 cup olive oil or vegetable oil
1/4 cup sliced pimiento-stuffed olives or capers
parsley


Preparation:

If using fresh jalapenos, remove stems, seeds and membranes (unless you want fire in the belly) and then finely chop. Over med. heat, cook and stir the onions and garlic in 2 tbls oil until the onion is tender. Don't burn the garlic! Add jalapenos, tomato sauce, lime juice, 1 tsp salt, sugar, cinnamon, cloves, and pepper. Bring to a simmer and lower heat to med. low. Cover.

Wash the fish fillets and blot dry. Put the flour, salt and pepper in a large dish. Dredge the fish in the flour mixture shaking off any excess flour. Heat the oil until shimmering. Cook the fish until the bottom side is golden. Flip and cook until the fish is cooked through. Don't keep flipping because the fish will come apart. Usually you cook these types of fish until they are cooked through and flaky. Put on a warm platter. Now add the olives/capers into your sauce. Adjust sauce for seasoning. Spoon sauce over fish and sprinkle with parsley.