Baked Halibut with Tomato, Caper, Jalapeno Sauce

I was having lunch with my girl friends the other day and we were discussing the local fish store, Kathleen's Catch.  I said I had bought the most wonderful halibut fillets.  Well, Bitchy, they queried, how did you prepare them?  I had posted in a much earlier blog "my favorite sauce for fish".  In that recipe it calls for you to fry the fish.   In keeping with low fat cooking, I baked the halibut in foil packets.  Here's the recipe:

Ingredients: Serves 4

1 or 2 jalapeno peppers (I often use canned and then chop)

1 med. onion, chopped

1 clove garlic, chopped

1 15 oz can tomato sauce

1 tbs 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 sliced pimiento-stuffed olives or capers

1 tbs parsley, chopped

4-6 oz firm white fleshed fish i.e. halibut at least an inch to an inch and a half thick

Method: 

If using fresh jalapenos, cut jalapenos lengthwise and remove seeds and membrane (unless you want fire in the belly).  In a medium sized non reactive bowl, mix all ingredients together.

Meanwhile, preheat your oven  to 425 degrees.  Tear a length of heavy duty foil to accommodate the fish and the sauce and then to seal.  Place foil packets on a baking sheet.  Place fish fillet in center of foil and salt and pepper  both sides.  Top each fillet with about 1/4 cup of sauce.  Sprinkle with parsley.  Seal tightly.  Bake for 20 minutes or until  cooked as desired.

Fettuccine with Pancetta, Peas & Arugula

Here's another quick pasta recipe:




Fettuccine with Pancetta, Peas & Arugula 
This recipe is an adaptation of one from Matt Abdoo, chef de cuisine at Del Posto in New York

6-8 servings

INGREDIENTS
1 lb. fettuccine
Kosher salt
8 oz. pancetta (Italian bacon) or sliced bacon, diced 
4-5 garlic cloves, thinly sliced
1 large white onion, chopped
1 cup dry white wine
1 cup low-salt chicken broth
1 10-oz. package frozen peas
3 cups baby arugula 
2 Tbsp. (1/4 stick) unsalted butter
1 cup finely grated Parmesan
Extra-virgin olive oil
Ingredient Info: Pancetta is available at Italian markets and in the refrigerated deli case of many supermarkets.

PREPARATION
Cook fettuccine in a large pot of boiling salted water until almost tender and still quite firm to the bite. Drain. 

Meanwhile, cook pancetta in a large heavy skillet over medium heat, stirring often, until crispy, 6-8 minutes. Using a slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 2 Tbsp. drippings from skillet. Add garlic and cook until slightly golden, about 30 seconds. Add onion and cook, stirring often, until soft and translucent, 7-8 minutes. Add wine and chicken broth, increase heat to high, and boil until liquid is reduced by half, about 5 minutes. Add peas and pancetta to mixture and cook until peas are just warmed through, about 1 minute.

Add fettuccine to sauce and cook, tossing often, until pasta is al dente and has absorbed much of the sauce, about 2 minutes. Add arugula and butter, tossing and stirring so the arugula just wilts and butter melts. Transfer to a large wide platter. 

Garnish pasta with grated Parmesan cheese and a drizzle of oil.



Photographs by Matt Duckor

Fresh Tortellini with Asparagus, Peas, and Mint

It's the time of year for thinking of something light to eat.  This is a quick and easy pasta dish because you are using a fresh product that you buy at the store.  The brand I use, if I don't make my own (the bitchy gourmet is very good at making pasta), is Buitoni.  I know you can find it at Kroger and Publix.  I'm sure you can also buy fresh pasta at Whole Foods.  This is also easy because you cook the pasta, asparagus and peas in the same pot.  What's better than that!?  Serves 4-6 Courtesy of Fine Cooking

Kosher salt 
1/3 cup extra-virgin olive oil 
2 medium cloves garlic, pressed or minced 
1/8 tsp. cayenne 
1 lb. fresh cheese tortellini 
1 lb. asparagus, trimmed of tough, woody stems, and cut crosswise into 1/2-inch pieces (leave the tips whole) 
1 cup shelled fresh peas (or thawed frozen peas) 
1/3 cup pine nuts, toasted 
1/4 cup coarsely chopped fresh mint 
2 oz. fresh goat cheese, softened 
Freshly ground black pepper 

---

In a 6-quart covered pot, bring 3 quarts well-salted water to a boil over high heat.
In a large bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt.
Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, 2 to 3 minutes.
Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture. Add  the pine nuts, mint, and  goat cheese and stir until the cheese melts into a sauce, adding cooking water as needed to moisten the pasta. Season to taste with salt and freshly ground black pepper and serve.

nutrition information (per serving):
Calories (kcal): 450; Fat (g): 25; Fat Calories (kcal): 220; Saturated Fat (g): 6; Protein (g): 16; Monounsaturated Fat (g): 12; Carbohydrates (g): 44; Polyunsaturated Fat (g): 4.5; Sodium (mg): 620; Cholesterol (mg): 35; Fiber (g): 5;

photo: Scott Phillips

Basic Roasted Red Bell Peppers

Growing up in Texas, I never ate roasted peppers.  Stewed, fried, pickled but never roasted.  So when I met my future husband and visited his I-talian mother in Little Italy, she made roasted red bell peppers in olive oil and served them on the finest Italian bread.  She taught me how to make these.  Now, she didn't have a grill to roast hers but she used the oven and the broiler.  If I can, I always use the grill.  But you can use the same procedure just use a non stick baking sheet and broiler.  Or use the product I mentioned earlier by Rick Bayless to roast on the stove. They'll keep in the fridge for about three days.  Remove from fridge to allow to come to room temp before eating.  Or else you'll be eating congealed olive oil.  Serving size depends on how much you want to eat!

Ingredients:

6 large red bell peppers, room temp
1/4 cup EVOO
3-4 cloves garlic, minced
cracked red pepper, to taste
sea salt to taste
basil, if you want, minced


Heat your grill to high, gas or coals, whichever.  The purpose is to char the skin on the peppers.  As the grill is heating, cut the peppers in half from stem to bottom, or if you're particular, vertically.  Remove stem and all seeds and white membrane.  With the skin side facing you, sort of mash the pepper half flat with the palm of your hand.  With metal tongs holding a paper towel dipped in oil, season the grill grates with the oil (don't be a doofus and let the paper towel catch on fire).  Place the peppers skin side down on the grill.  Close lid and do not disturb for 5 minutes.  My grill has some hotter spots than others so I always have to move the peppers around to char them evenly.  This is what your pepper should look like with proper charring:    Have at ready a large plastic zip lock bag or a container that tightly seals.  As the peppers take on the charred look, as above, drop them into the plastic bag or container and seal.  When all of the peppers are in the bag or container, let them sit to steam so the skin is easily removed and so they don't burn your fingers as you're removing the skins, 10-20 minutes.  With a bowl at ready to receive the cleaned peppers, run some cold water in a light stream.  Put the pepper under the water and gently begin to pull off the charred skin.  It's OK to leave some on.  It gives the dish a great smokey flavor.  After you've removed the skin, tear each pepper into strips and put in bowl.  Add the olive oil, garlic, cracked red pepper and sea salt, stir.  If using basil, add right before serving to add a nice fresh herb flavor.  Here is what your finished dish will look like:   Use these to top toasted slices of bread and top with parmigiano reggiano or baked potatoes and they are an excellent side for any grilled chicken or beef dish.

Pickle Juice Slaw

I know this doesn't sound good but trust me, it is.  I love pickles so this was a perfect recipe for me.  This is a delicious slaw that I've used over my beer braised brats.  Since grilling season, at least here in the south, is right around the corner, I thought I'd throw this recipe out there.  It's tangy and creamy and not overly sloppy with mayo. You can always add more to your taste.  Happy grillin'!

Makes enough for 4:

For the slaw
1 cup very thinly sliced red cabbage 
1/4 cup mayonnaise 
3 Tbs. pickle brine (from a jar of pickles, preferably dill) 
4 tsp. cider vinegar 
2 tsp. granulated sugar 
Kosher salt and freshly ground black pepper 
2-1/2 cups very thinly sliced green cabbage 
1/2 cup grated carrots 
1/4 cup finely chopped white onion 

Make the slaw

Soak the red cabbage in a bowl of ice water for 15 minutes to prevent its color from bleeding. Drain and pat dry. In a large bowl, whisk together the mayonnaise, pickle brine, vinegar, sugar, 1/4 tsp. salt, and a grind of pepper. Add the red and green cabbage, carrot, and onion and toss well to combine. Refrigerate for 2 to 4 hours.

From Fine Cooking 121 , pp. 42

Seared Scallops with Asian Lime Chili Sauce

I guess you can tell I like all kinds of flavors.  Bold is always better for me.  But these scallops with such a mild flavor are set off spectacularly with the Asian chili lime sauce. Keep in mind, leaving the seeds and the membranes in the chilies will make them HOT!  Serve over rice or Asian noodles.  Only 153 calories per serving which is 4 scallops.  Enjoy!



Ingredients:

• 1 small garlic clove, chopped
• 1 small fresh hot chile (2 1/2 inches long, preferably red), chopped, including seeds
• 2 1/4 teaspoons sugar
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons Asian fish sauce
• 1 1/2 tablespoons water
• 1 tablespoon fresh lime juice
• 16 medium sea scallops (1 pound), tough muscle removed from side of each if necessary
• 1 tablespoon olive oil

• Special equipment: 4 (8-inch) bamboo skewers

preparation

Soak skewers in water 30 minutes.

Pound garlic, chile, and sugar to a fine paste with a mortar and pestle. Stir paste together with vinegar, fish sauce, water, and lime juice. (Alternatively, purée sauce ingredients together in a blender.)

Pat scallops dry. Thread 4 on each skewer (flat sides facing out; see photo), then brush both sides with oil (2 teaspoons total for 4 skewers). Season scallops with salt and pepper.

Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking. Sear scallops, turning over once, until just cooked through, about 6 minutes total.

Serve scallops with sauce spooned over.

Cooks' note:Sauce may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Read More http://www.epicurious.com/recipes/food/views/Seared-Scallops-with-Asian-Lime-chile-Sauce-105027#ixzz2OxDuJtiF

Spicy Turkey Sloppy Joes

You're not going to believe this, well, maybe you will, but my husband does not know what a Sloppy Joe is. I'll grant that he was born and raised in Little Italy in New York and I doubt that there were many Sloppy Joe's being eaten.  But they've been around since the 1930's and became very popular in the 50's and 60's.  He went to a guys thing last night and I had some extra ground meat and canned tomato sauce, some jalapenos, ground chili, some sweet peppers, onion, garlic and grated mixed Mexican cheeses.  Voila!  The Sloppy Joe!  I told my husband this and he said, "that sounds awful".  What does he know...So, here's an updated version of the Sloppy Joe and it's a leaner version. I eat mine open faced:  From Epicurious:

Ingredients: Serves 6
3 tablespoons olive oil
1 1/2 pounds ground turkey
1 large green bell pepper, chopped
4 large garlic cloves
3 tablespoons chili powder
1 1/4 cups ale or beer
3/4 cup bottled chili sauce or ketchup
1 4-ounce can diced green chilies
2 tablespoons Worcestershire sauce
1 cup finely chopped green onions
1/2 cup low fat grated Mexican cheeses

6 sourdough rolls, split, toasted
2 cups shredded romaine lettuce or packaged garden salad mix (you could leave off the lettuce and serve a salad with the Joe's instead.  Gotta get the green in there.)

Heat oil in heavy large pot over medium-high heat. Add turkey, green pepper and garlic and sauté until turkey is no longer pink, breaking up meat with back of fork, about 10 minutes. Mix in chili powder; stir 1 minute. Add next 4 ingredients. Reduce heat to medium-low and simmer until mixture thickens, stirring often, about 15 minutes. Mix in green onions; season with salt and pepper.
Arrange rolls on plates. Spoon Sloppy Joe mixture over; top with lettuce and cheese.