We went fishing in Montauk again last weekend and once again caught SO many striped bass. Get ready for another week of bass recipes - starting with ceviche.
Thursday, September 11, 2014
This is a great South Asian inspired way to make quinoa. I served it with fish and it was really tasty. Takes about half an hour and is a great side. It also made good leftovers for lunch prompting a few "that smells great"s at the office. The coconut makes it creamy and steeping it with lemongrass and habanero gives it extra flavor and a little heat.
1 cup water
1 cup coconut milk (I used light)
1 stalk lemon grass
A few strips of lime zest
2 crushed garlic cloves
1/2 tsp sugar
Big pinch salt
1 tsp fish sauce
1 cup quinoa
1 tbsp coconut oil
Handful of cilantro, chopped
2 small scallions, thinly sliced
Juice of 1/2 lime
1/2 tsp minced jalapeño or serano pepper
Tuesday, September 9, 2014
Monday, August 18, 2014
Thursday, August 14, 2014
This is awesome! Jamie and I picked up two cedar planks a while back and hadn't gotten around to using them until last night. I wasn't sure it would make a huge difference, but wow, it definitely does! It gives the salmon this amazing, smokey, camp fire flavor. It was so, so good and I can't wait to try it again. I made a balsamic glaze to put on top which complemented it perfectly. You just have to soak the plank for at least an hour beforehand and you're ready to go.
Tuesday, August 12, 2014
I got out to Southampton Friday night and we didn't feel like going to the grocery store, but needed dinner. If you have eggs, bacon, parm, and onion (and pasta), you can make it. I went out to the garden and grabbed some zucchini and parsley to lighten it up a little. It was so easy and really tasty, and the zucchini gives it a bit of a summery bent - and it's a good way to use up zucchini if you have a lot.
5 strips of bacon, chopped into 1/4 inch pieces
2 small zucchini, cut into match sticks
1 large leek (or onion) thinly sliced
1 clove garlic, minced
1/3 cup parm or pecorini
small handful of parsley, chopped
salt and pepper
Friday, August 8, 2014
Dinner Party Hors d'Oeuvres - Chicken Liver Pate and Caramelized Onions, St. Andre Cheese and Fig Butter
We had friends over for dinner last night and I made a nice little appetizer spread. My sister in law, Katie, gave Jamie this slate cheese board which is so fun if you have chalk because you can write out what everything is. I made this delicious chicken liver pate (but with half the butter - still amazing) and wanted to serve it with caramelized and slightly pickled onions, a la Vinegar Hill House. Yum! It was so delicious. Onion recipe below. I also picked up some fig butter from Trader Joe's and paired that with a wedge of St. Andre cheese and served it all with thin crostini.