We’re doing something a little different today. . .cooking a whole fish! Don’t be intimated — it’s actually a little easier than cooking a single fillet and you can even make stock with the leftover bones and pieces! If you’re fortunate enough to catch a fish yourself, that’s great, but you can also find one…
Refreshing Watermelon Gazpacho
Summer in Florida can be intensely hot, so I take any opportunity to prepare meals that don’t require a stove or a grill (not as easy as you might think!). Gazpacho is a perfect dish because it’s easy to make and you can be creative and flexible with the ingredients, depending on what you have…
Shrimp & Scallop Zoodle Saute
Remember when I told you how much I love that spicy sausage called chourico (see Portuguese-Style Fish Stew)? Basically, I will seize just about any opportunity to use it in my recipes! So, when I realized I had a small piece left over from that stew, I decided to put it into action with some…
Sugar-Lemon “Cured” Sockeye Salmon
I’m fortunate to have access to a lot of great fish, but there’s one I can’t catch myself — salmon. Because it’s so good for us, and so tasty, I try to serve it at least once a week, so I’m always trying new ways of cooking it. I recently picked up some fresh Alaskan…
Zoodles with Tomato, Corn & Basil
Zucchini noodles (“zoodles” as they’re now called) offer a nice alternative to pasta, so they’re particularly great for folks on gluten free or paleo diets. I finally got on the bandwagon last year and have to say I enjoy them AND it’s fun using my spiralizer tool! I don’t know about you, but I love…
Field Trip Friday – Shrimp & Lobster Fest
(Field Trip Fridays capture interesting, fun, food-related and/or fishing adventures that I like to share with you! At a minimum, you’ll see one post each month). Recently, the Sarasota Farmer’s Market hosted its 5th Annual Shrimp & Lobster Fest. My husband and I made our way downtown, happily willing to brave the ridiculous heat and…
Orzo Salad with Tomatoes, Basil & Balsamic
A caprese salad (Insalata Caprese) is one of my favorite dishes — tomatoes, mozzarella and basil, drizzled with olive oil. It’s good as a starter to a meal, or even as a main course served with fresh greens (arugula makes a nice addition), crusty bread or grilled meat or veggies. It’s a classic flavor combo…
Yellowfin Tuna, Grilled Peach & Ginger Salad
Yellowfin tuna (commonly known as ahi tuna) is a game fish readily found in Gulf waters off the coast of Louisiana, one of the few locations that offer a year-round tuna season. It’s a fast, aggressive swimmer, known to be a tough fighter once you hook it, so it’s challenging to anglers, but the rewards…
Portuguese-Style Fish Stew
When I was a kid my family regularly visited my grandparents in Fall River, Massachusetts — a city known for not only textile manufacturing, but also, a unique culinary history. It all started in the late 1800s, when the Fall River and New Bedford areas attracted Portuguese folks from the Azores seeking work in the…
Blueberry Galette
A galette has to be one of the easiest desserts you’ll ever make. It’s rustic, yet elegant. If you’re not familiar with it, “galette” is a French term for any free-form, flat, round cake or pastry. It’s sometimes used interchangeably with “crostata” (which is Italian for a baked tart or pie). It’s made with one…
Boston Baked Beans – A Beantown Favorite
Homemade beans are not only yummy but, they also bring back fond memories. As a kid, one of my favorite meals was Boston Baked Beans, Boston Brown Bread and steamed hot dogs. It wasn’t the most colorful meal, but on a cold, dreary day in New England, it hit the spot. In our family, beans…
Mangrove Snapper with Peach Peppadew Salsa
My love affair with sweet piquante peppers (branded as “Peppadews”) started five years ago. I bought a package because they looked interesting and I thought they’d be a nice addition to an olive/cheese platter I was making for a party. How could I have known how much I would love these sweet, mildly spicy little…