Roasted Corn and Poblano Soup with Grilled Shrimp

Since Brett is STILL out of town, I got a little creative in the kitchen last night, mixing new flavor combinations. I was brainstorming at work thinking about the items in my refrigerator and the veggies from last week that were on their last leg. Corn was specifically on my list, and I had a poblano that I frequently have in house, but am not always sure on how to use it- salsa, huervos rancheros or fajitas are my go-to's.

So I'm not going to lie- I had one hell of a time getting this soup to taste right. Mainly because it was a little outside my comfort zone, even though going through the process I was super confident. I spent forever trying to fix the flavors, but I digress...

I wanted to share this with you to give you some food for thought (literally), on this flavor combination, or to get you thinking about how you would do it differently!

Here is what I did...

Prepare poblano pepper by fire roasting over an open flame until completely charred, place in a glass bowl, cover with plastic and allow to steam for 5 minutes to allow the skin to easily peel off. After 5 minutes, place under running water and begin to peel off skin. Remove top, seeds, and gills and cut into squares.

While poblano is steaming, begin to saute 1/2 a red onion and begin to cut away the corn kernels from the corn cob (2 ears of corn). Add corn, diced poblano, 2 cloves minced garlic, salt & pepper, and allow to saute for 10-15 minutes to allow corn to cook. Add just enough water to cover vegetables, and allow to simmer for another 5 minutes.

Add in increments to food processor, blending on high until smooth, replace back into pot. Add more seasonings to your liking. Here is where it got crazy on me... I tried adding cilantro, butter, milk, cumin, red pepper flakes, lime and even sugar (because I tasted a slight bitterness). To no avail, guys!

I topped my soup with simply grilled shrimp, sour cream, cilantro and a squeeze of lime.



Maybe it will be better today, but let me just say I wasn't too impressed, and thankfully Brett wasn't home otherwise I would have had a hungry husband (shout out to my favorite English teacher for that alliteration- Trisha).

Maybe my corn to poblano ratio was off... Even re-reading this recipe, I think it sounds amazing, but it left me hanging for some reason. I'll try again later and let you guys know how it goes.

Have a great day!

Simple Salads

Happy (belated) Mother's Day to all the super moms out there!

Picnicking in Fort Greene Park!

While I technically am not a mother, I do claim ownership to three feisty kitties and one amazing dog, making me quite the fur-mom. And let me tell you, I had a wonderful Mother's Day!

Most of my family lives in Ohio and since I won't be in that part of the country until this upcoming weekend, I spent the day perusing Brooklyn with my husband, our friend Jessie, and Charlie, our labrador/basset mix.

We began the day at the park, enjoying a picnic of various little sandwiches, a selection of cheeses, and some fresh berries. For dessert we had pieces of chocolate smothered in a very decadent white chocolate peanut butter. Truly divine!

Following the picnic, we went for a leisurely bike ride around the neighborhood and through Prospect Park (Brooklyn's "Central Park"). I recently purchased a 1986 Peugeot road bike from the Brooklyn Flea Market for a really great price--although the low price may actually be reflective of the fact that it's a child's bike... What can I say? I'm short!--and boy is it a joy to ride! I just can't get enough of it.

After our ride, we decided to cool down with a little gardening. My husband and I started a backyard container garden last month and we really enjoy spending time tending it together on the weekends. We tried our hand at a smaller garden last year and while we got some produce we decided to try for more this year. All together we planted 13 plants, including yellow and green zucchini, pickling cucumbers--I'm fantasizing about making Mary's homemade pickles recipe from complete scratch!--Japanese long eggplant and traditional eggplant, 5 types of peppers including jalapenos, Caribbean red peppers, and sweet Italian peppers, and 3 types of tomatoes. We also planted a windowbox spice garden with tarragon, mint, basil, rosemary, sage, oregano, dill, and thyme. I'm so excited for everyone to grow big and tall so we can eat them!

Speaking of eating, enough of my Mother's Day... It's time for some recipes! For today's post, I'd like to celebrate the joy of warmer weather, being outside, and container gardening with three delicious, nutritious, and super simple salads. Every Saturday a local farmer's market forms at the park down the street from my apartment. Not only does the market collect compost and provide a space for recycling textiles, but it's obviously a great place for us to purchase our veggies for the week. This past weekend they had a great selection of lettuce and I admittedly went a little crazy, buying several types out of excitement. So here, dear reader, you have the result of a week's worth of salads.

Cobb Salad
2 hardboiled eggs, diced
1 tomato, diced
blue cheese, crumbled
sunflower seeds or another type of seed or nut
broccoli and/or cauliflower
turkey or chicken, diced
avocado, sliced

With this salad, I simply rough chopped the lettuce and then I tossed the lettuce and broccoli in the dressing before adding the toppings. I kept the dressing simple with a mixture of aged apple cider vinegar, lemon juice, chive and dill infused olive oil, hemp oil, and some salt and pepper. I also would have tossed in some mushrooms but I didn't have any in the house at the time. I must say, cobb salads are amongst my favorites because I feel they're pretty well-balanced, with a variety of protein sources, healthy fats, and fiber.

Smoked Salmon Salad
1 package smoked salmon
1 red onion, diced

1 tomato, diced

mushrooms, diced

Olives

Capers

Feta cheese or blue cheese, crumbled

For this salad, I again started by rough chopping the lettuce and then added the toppings. I enjoy the smoked salmon because it takes a simple salad to the next level by providing protein and omega-3's. The capers and olives add a nice saltiness to balance the smokey fish, and the red onion and tomato add just a dash of sweetness. For the dressing, I again kept it simple with a mixture of aged apple cider vinegar, olive oil, hemp oil, and pepper.

Frisee Salad

Frisee lettuce

2 eggs, poached

cooked duck bacon

pine nuts

For this salad, I used frisee lettuce rather than typical greens to be adventurous; however I think the same concept would be successful with a variety of lettuces, especially endive, boston, or bibb lettuce, although mesclun or arugula would also work I'm sure. I began by tossing the frisee and the bacon in the dressing, which again was a mixture of aged apple cider vinegar, blood orange infused olive oil, hemp oil, and salt and pepper. I then topped the salad with the two poached eggs and pine nuts. You could also add some diced shallot, blue cheese, roasted red bell peppers, and/or tomatoes, but I decided to keep this salad simple since the real bonus is the runny yolk from the poached eggs. Yum!

And... in case you didn't scope it, the picture at the beginning of this post is a card I handmade for my mother-in-law using a page from an old dictionary I found on the street and an image from a recycled advertisement! :) 

Almond Crusted Striped Bass with Sauteed Kale

Today is expected to be a beautiful 70 degree day in Brooklyn, and already I'm crawling out of my skin to get out of my office and into the sunshine! When it's this beautiful out, I prefer to spend my evenings either jogging at the park or sitting at a sidewalk cafe, sipping wine or a cold beer--which means that dinner prep needs to be quick!

I came up with this meal idea one night when I had some extra fish from another meal that I didn't want to go to waste. It was late, and I'm not a fan of eating right before bed, so I wanted to make something quick yet healthy. I've always known about the health benefits of eating fish, but I also felt skeptical about the whole mercury and seafood issue, so when I stumbled upon this NPR article many of my concerns about where and how to safely obtain my omega-3's were demystified.

I decided to use kale as the side in this meal because, as I'm learning more and more, kale is a superhero of the vegetable family. It takes 15 minutes or less to prepare, whether as chips, a salad, or served sauteed or steamed, and its nutritional values are numerous: Kale is unusually high in fiber and other important vitamins and antioxidants, which can help prevent heart disease, osteoporosis, and cancer. Additionally, kale promotes healthy cognitive function as well as a positive mood, making it a great brain food to boot! I literally can't get enough of it!

Sauteed Kale

1 bunch kale, cleaned and rough chopped
3-4 cloves garlic, minced
1 onion, diced
salt and pepper

Preheat about 1 tbsp extra virgin olive oil in a medium skillet over medium heat. Add the onion and cook for about 2 minutes, or until translucent. Add a dash of white wine to deglaze. Then add the kale and garlic and cook for about 5 more minutes, or until the kale cooks down. Add the salt and pepper to taste. I also like to add other vegetables I have lying around, such as fresh tomatoes or red and yellow peppers. Remember, the more color, the merrier (and healthier!) the meal.

Also, if you are looking for increased health benefits from the kale, I'd recommend skipping the saute pan and steaming the kale instead. To enhance flavor, steam the kale with garlic; not only do the two pair well, but the health benefits of garlic are also through the roof!

Almond Crust
1/2 c unsalted almonds
1 tbsp flour
2 tsp cayenne pepper
1 tsp coriander
1 tbsp fresh dill, chopped
zest of 1 orange

Season the fish lightly with salt and pepper on both sides. Set aside.

Place almonds in a food processor and process until crushed. Add flour, orange zest, and spices. Then coat both sides of each piece of fish with almond mixture.

In a medium skillet over medium heat, preheat about a tablespoon or two of olive oil. Cook for about 8-10 minutes per side, being careful not to tear the fish when flipping.

I like to serve the fish atop the bed of kale, but you can also put it on the side. Also, because I didn't have lemon in the house when I made this dish, I simply substituted orange, a decision I'd pass along to you, dear readers, as it proved to be a fresh twist on a classic fish.

Grilled Mahi Mahi with a Saffron Cream Sauce

Fish Special:  Grilled Mahi-Mahi with a saffron cream sauce and served on a bed of lemon rice and roasted asparagus

On Sunday, after my husband and I finished 9 holes of golf, I cooked up this beautiful and delicious dish. Earlier in the day, I stopped by the local fish market and picked up a fresh piece of Mahi-Mahi. I initially had wanted to pick up a piece of halibut for this dish, but the halibut was a bit expensive, so I went with another white fish, a little more in my price range. As always, use what looks best to you.

The fish had been flown in that morning so it was super fresh. In order to not overpower the natural flavor of the fish, I used a simple seasoning of salt and pepper. I cooked the fish on the grill, skin-side down for 10 minutes and at the last minute, I squeezed 1/2 a lemon on top of the fish. (See the bottom of this entry for tips on cooking fish on the grill)

A big part of this meal was the timing. I started the rice first, estimating it would take about 40 minutes. Once the rice was on, I started preparing the saffron cream sauce. After 25 minutes, I started the asparagus and dropped the fish on the grill after 30 minutes.

I wrapped the asparagus in aluminum foil with butter, garlic powder, red chili flakes, fresh thyme and salt & pepper. I placed the asparagus on the top shelf of the grill and let cook for 15 minutes.

Saffron Cream Sauce

Saffron is pretty expensive, so if you don't have it in your house, simply exclude it from the sauce and you will still have a lovely cream sauce to go with the fish. Also, there are many recipes for a saffron cream online, however I thought it would tasty and visually appealing to add tomatoes to the sauce. It sure did give the fish one last pop of color and texture. However, be sure not to cook the tomatoes too long otherwise they will break down and become mush.

1 diced shallot

2 minced garlic cloves

3 tbls butter

1 medium tomato diced

1/2 cup dry white wine

1/2- 1 cup heavy cream

2 pinches saffron

Cayenne pepper (to taste)

Saute shallots and garlic in the butter over medium high heat until shallots are translucent and garlic is lightly browned. Add tomatoes and saute for one more minute. Add white wine and cook until wine reduced by half- couple minutes. Then add heavy cream, saffron and cayenne pepper.

Lemon Rice
For the rice, I used slow cooking brown basmati rice.  I don't follow the cooking instructions on the bag, because I find that I never have enough water to properly cook the rice, based on the instructions. Here is how I do it, based on 1 cup of dry rice:

Step 1: Fill sauce pot with 2- 3 cups of water, add a pinch of salt and a bit of oil to the water. Bring to a boil.
Step 2: Add rice and lower heat to medium, a gentle boil
Step 3: Watch the pot over the next half hour, adding more water in 1/4 cup increments as needed. Continue tasting rice throughout cooking process to measure doneness.
Step 4: When rice is the texture of your liking, turn heat on high to remove any residual water, and squeeze a half of a lemon in the rice.

Cooking tips for cooking fish on the grill:

• Don't mess with it once on the grill: I only cook fish on the grill if the skin is still on it, otherwise I will use a piece of aluminum. I don't like dealing with the filet falling apart, so I also do not flip the fish. 
• Simple seasoning: When cooking with high quality fish, use only a simple seasoning of salt and pepper as to not mask the flavor of the fish.
• Cook for 8-15 minutes depending on the thickness of the fish. When the fish is done, it should be flaky with a fork.
• Lemon: When the fish is almost finished cooking, squeeze half a lemon on top.

Would you try this dish? Did you know that Dolphin Fish is the same thing as Mahi-Mahi?

Bon Appetit!

Mary 

Roasted Shrimp Cocktail & Roasted Brussels Sprouts

My husband and I stayed local for our Easter celebrations this past weekend. My parents were kind enough to purchase us a Honey Baked Ham, so all I had to do on Sunday was prepare a few side dishes and an app or two.

After an hour and forty-five minute Easter Sunday mass, paired with a mile walk home in 4 inch heels, I was ready to sit on the couch and watch sports all day.  The prep work for these dishes was so simple and I was able to enjoy the company I sooo love to keep!

 When I went shopping for my Easter dinner, I stopped at the local Produce Market and Fish Market and drew inspiration from what was in the stores. Every time I walk into the produce market, I try to find an ingredient that I have never worked with. This winter I began cooking with poblano peppers, butternut squash and kale. For Easter I decided to make a fresh shrimp cocktail and roasted brussels sprouts.


Roasted Shrimp with a Homemade Cocktail Sauce

So here is my take on homemade cocktail sauce... Although it may be easier to purchase cocktail sauce than make it on your own, a homemade sauce brings the dish to a whole new level, especially pairing roasted shrimp with this cocktail sauce!

I had all these ingredients in the house besides the horseradish. Instead of purchasing the cocktail sauce, using only half and then throwing the rest away, I now have stocked my refrigerator with horseradish sauce that I can eventually use in other recipes. And I believe the horseradish sauce was cheaper than the cocktail sauce.

Typically I try to make things homemade so that I can limit the amount of preservatives and "unknown" ingredients, but I don't think that applies here, because the ketchup and the horseradish sauce probably include lots of ingredients I cannot pronounce.

Roasted Shrimp
1/2 lb - 1 lb raw shrimp, shelled and deveined (leave tail on for dipping)
1 tbs Olive oil
Red pepper flakes
Garlic powder
Salt & pepper to taste

Place shrimp on baking sheet, add spices and olive oil and toss shrimp until oil coats the shrimp. Roast at 350 degrees for 8-10 minutes or until pink.  Allow shrimp to fully cool in refrigerator before serving ~30 minutes.

Cocktail Sauce
1/4 cup Ketchup
2 tbs Horseradish sauce (more or less depending upon your taste)
1 tsp Worcestershire
1 tsp Chili powder
1 tsp Garlic powder
1/2 tsp Cayenne pepper

Mix ingredients together and adjust ingredients based on your tastes.


Roasted Brussels Sprouts with shaved Parmigiano-Reggiano

Brussels sprouts

Garlic powder

Oregano   

Red chili flakes

Parmigiano-Reggiano- freshly grated

  Olive oil

   Salt & pepper to taste

Toss brussel sprouts in olive oil and add spices, mix well and place on baking sheet. Roast at 350 degrees for 40 minutes, or until brussel sprouts are brown. Shake the sheet a few times during roasting to ensure even roasting. Add parmesan after taking the baking sheet out of the oven. Serve immediately.

Hope you are having a good week! What are some of the dishes you had for Easter? Please share!!

Thankss!

Mary

Beer-Battered Fish and Chips

Happy St. Patrick's Day! 

This year, I decided to approach this favorited green-beer holiday in a new way -- by honoring my Irish forefathers with a homemade meal, straight from Dublin.

Originally, I had my eyes set on corned beef and cabbage. However, mere hours before dinner time I realized corned beef takes days to prepare due to the brining process. So, after some thought, I decided upon today's fried feature. Now, I'm sure you're thinking, "But Maegan, isn't fish and chips an English dish?" And to you I say, it sure is! But, such fried glory doesn't stop with just England. In fact, around the same time the dish became popular in Great Britain, an Italian immigrant sold the first "one and one" outside pubs in Dublin, making this meal the perfect accompaniment to your St. Patty's Day bar crawl.


Chips
2-3 medium potatoes, cut to preferred chip thickness
1 small bottle organic canola oil

Heat oil over medium heat in a heavy-weight, high-walled pan. I use a cast-iron dutch oven. Place a popcorn kernel in the oil; it will pop when the oil is ready for frying. Using a fry basket, begin to fry the potatoes in batches until golden brown. Remove from oil and drain on a paper towel. Reserve the frying oil for the fish.

Lightly season the chips with sea salt and fresh-cracked black pepper. I also added chopped dill and bourbon smoked paprika for zest.

Beer Batter

1 1/2 - 2 lbs pollack

3 c flour
1/2 tsp baking soda
1 tbsp Kosher salt
1 egg, beaten
10-12 oz smoked beer or porter
1/2 bunch fresh dill, chopped
pepper

In a large bowl, combine all the dry ingredients and spices. Using a whisk, slowly add the beer until the mixture is like a really thick soup.

While the oil reheats, clean and skin the fish and cut into 6-8 pieces. When choosing the fish for this dish, you want to look for a white, flaky fish such as pollack or haddock. Many stores will also sell cod; however, Atlantic cod is overfished, making it an unsustainable choice.

Drop the fish into the batter, coating the entire surface. Then slowly lower the fish into the hot oil. Fry in batches until golden brown. Remove from oil and drain on a paper towel.

Serve the fish and chips on newspaper with a wedge of lemon and tartar sauce. You can make a quick homemade tartar sauce by mixing together mayo and dill pickle relish. For added flavor, we also sprinkled on a 10-year aged apple cider vinegar... Yum!

Enjoy!

Maegan