Marcella Hazan’s Sicilian-Style Swordfish

This was such an elegant, fresh, tasty, and quick-cooking dish. It is part of a recipe collection that Food and Wine published for their 40th anniversary titled “Food & Wine: Our 40 Best-Ever Recipes.”

The recipe was contributed to this special issue by Marcella Hazan. I modified the ratio, using less swordfish but the same amount of sauce. By serving the fish over a bed of rice, the rice absorbed all of the extra deliciousness.

Yield: Serves 3 to 4

• 2 tablespoons fresh lemon juice
• 2 teaspoons table salt (I used coarse salt)
• 2 teaspoons chopped fresh oregano or 1 teaspoon dried
• 1/4 cup extra-virgin olive oil
• freshly ground black pepper
• 1 1/2 to 2 pounds swordfish steaks, cut 1/2 inch thick (I cut 1-inch thick steaks in half)

1. Light a grill or preheat the broiler.
2. Make the Sauce: In a small bowl, mix the lemon juice with the salt until the salt dissolves. (I used coarse salt- which took quite a while to dissolve.) Stir in the oregano. Slowly whisk in the olive oil and season generously with pepper.
3. Grill the swordfish steaks over high heat (as close to the heat as possible), turning once, until cooked through, about 3 minutes per side (6 minutes total).
4. Transfer the fish to a platter. (I covered the platter with a bed of rice first.)
5. Prick each fish steak in several places with a fork to allow the sauce to penetrate. Using a spoon, beat the sauce, then drizzle it over the fish (and rice, if desired). Serve at once.

One-Pan Shrimp Scampi with Orzo

This is an incredibly full-flavored one-pan dish. I made it when my mom was visiting because she is such a fan of shrimp. She loved it! 🙂

This recipe was adapted from The New York Times, contributed by Ali Slagle. Fast and fabulous.

Yield: Serves 4

• 1 pound large shrimp, peeled and deveined, patted dry
• 3 tablespoons extra-virgin olive oil, divided
• 1 tablespoon fresh lemon zest plus 1 tablespoon juice (from 1 lemon)
• 1/4 to 1/2 teaspoon red-pepper flakes
• Kosher salt and freshly ground black pepper
• 4 garlic cloves, minced, divided
• 2 tablespoons unsalted butter
• 1 cup orzo
• ⅓ cup dry white wine
• 2 cups boiling water, seafood stock, or chicken stock
• 3 tablespoons finely chopped parsley

1. In a medium bowl, stir together the shrimp, 1 tablespoon olive oil, the lemon zest, red-pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper and half the garlic. Set aside to marinate (this step can be done up to 1 hour in advance).
2. To a medium skillet, add the butter, the remaining 2 tablespoons olive oil and remaining minced garlic; heat over medium.
3. When the butter starts to bubble, add the orzo and 1/2 teaspoon salt and cook, stirring often, until the orzo is toasted, about 2 minutes, adjusting the heat as necessary to prevent the garlic from burning.
4. Carefully add the wine (it will bubble) and stir until absorbed, about 1 minute.
5. Stir in the water or stock, reduce heat to low, cover, and cook until the orzo is al dente, about 12 to 16 minutes.
6. Add the shrimp in a snug, even layer on top of the orzo, cover, and cook until all the shrimp is pink and cooked through, 2 to 4 minutes.
7. Remove from heat and let sit, covered, 2 minutes.
8. Sprinkle with parsley and lemon juice, season to taste with salt and pepper and serve immediately.

Baked Shrimp Risotto with Pesto

We’ve had a touch of spring for a couple of days in Long Island. It has been SO sunny, warm and nice. 🙂 It made me think of this dish because the pesto and lemon gave it a lot of brightness. Fortunately, I freeze giant cubes of freshly made pesto made after my final summer basil harvest.

This recipe was adapted from Food and Wine, contributed by Kay Chun. I added shallots and onions and increased the stock, garlic and the amount of lemon juice. The original recipe doesn’t incorporate white wine, and the dish was lovely without it, but I may consider adding some for extra flavor next time. I also used uncooked shrimp; it cooked very quickly in the hot risotto.

Even though I love making risotto in my pressure cooker, I’m not sure why making risotto on the stove is even necessary when it’s so simple to prepare in the oven! This dish was beyond easy to make, quick, and really delicious.

Yield: Serves 4 to 6

• 2 tablespoons extra-virgin olive oil
• 1 large shallot
• 1/2 large yellow onion, finely diced
• 7 garlic cloves, sliced
• 1 cup arborio rice
• 4 cups low-sodium chicken broth
• 1/2 to 1 cup of white wine, optional
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
• 24 shelled shrimp (I used 1 pound of 21-25 count shrimp)
• 1 tablespoon unsalted butter
• fresh lemon juice from 1/2 lemon
• coarse salt
• pesto sauce, for serving (I used one giant cube of basil pesto, about 2-3 T)

1. Preheat the oven to 400°, preferably on convection.
2. In an enameled medium cast-iron casserole or pan with a lid, heat the olive oil.
3. Add the shallots and onion, and cook until soft but not brown.
4. Add the garlic and rice and cook over moderate heat, stirring, until very fragrant, 2 minutes.
5. Stir in the broth and bring to a boil.
6. Cover and bake for about 20 to 22 minutes, until the rice is tender.
7. Stir in the 1/2 cup of cheese, the shrimp, butter and lemon juice; season with salt. (The shrimp is cooked when it becomes fully pink.)
8. Serve drizzled or mixed with pesto. Garnish with cheese.

One Year Ago: Chicken & Sausage Jambalaya

Two Years Ago: Classic Shrimp & Grits

Three Years Ago: Greek Red Lentil Soup

Four Years Ago:

• Mushroom Risotto with Spring Herbs
• Roasted Salmon with Herbed Yogurt

Five Years Ago:

• Shrimp in Spiced Tomato Sauce
• Lentil-Kielbasa Soup
• French Onion Soup

Shrimp in Yellow Curry

I have difficulty getting together the energy to cook after a long day at the beach. Life is rough! 😉 I’m always looking for new fast and fabulous meals to try.

This is a bright, flavor-packed, quick, and delicious weeknight dish. Perfect after a long day outside. It could be prepared any time of year as well.

The recipe was adapted from The New York Times, contributed by Mark Bittman. I modified the proportions, used Maharajah curry, and incorporated spinach and a red bell pepper into the dish. We ate it over brown Basmati rice. Wonderful!

Yield: Serves 4 to 6

• 2 tablespoons peanut or vegetable oil
• 1 yellow onion, minced
• 1 tablespoon minced garlic (I used 7 cloves)
• 1 tablespoon minced galangal or ginger
• 1/2 teaspoon minced hot chili, or crushed red pepper flakes, or to taste
• 1 tablespoon curry powder, or to taste (I used Penzeys Maharajah curry)
• 13.5 oz fresh or canned coconut milk
• 1 red bell pepper, cut into slices
• 6 oz baby spinach
• 1 ½ to 2 pounds medium-to-large shrimp, peeled with tails intact
• coarse salt and freshly ground black pepper
• 1 to 2 tablespoons fish sauce, or to taste
• ¼ cup minced cilantro or mint leaves
• brown Basmati rice, for serving (I used 1 1/2 cups rice to 3 cups stock)
• naan, for serving, optional

1. Place the oil in a large, deep skillet and turn the heat to medium. (I used enameled cast iron.)
2. Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty.
3. Add red pepper slices and sauté until starting to soften.
4. Add the curry and cook, stirring, another minute.
5. Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry.
6. Add the shrimp and spinach, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink, and the spinach is wilted.
7. Add 1 tablespoon of fish sauce, stir, then taste and add the rest if necessary.
8. Garnish with cilantro and serve with rice.

One Year Ago:

• Weeknight Red Curry

Two Years Ago:

• Curry Noodles with Shrimp & Coconut

Three Years Ago:

• Grilled Cilantro-Lime Shrimp Tacos with Cabbage & Corn Slaw

Four Years Ago:

• Makhani Dal (Butter Dal), Mogul-Style
• Lebanese One-Pot Mujadara with Spring Greens

Charmoula-Spiced Salmon with Za’atar Roasted Vegetables

I am always thrilled to make a healthy and flavorful dish that incorporates TONS of vegetables from my CSA share. This recipe seemed to be created for the box I had just received which contained kohlrabi, baby bok choy, parsley, and cilantro. This dish was loaded with wonderful spices as well. It truly was one of the best salmon dishes I’ve ever prepared.

This recipe was adapted from Food and Wine, contributed by Chef Jared Wentworth of Chicago’s Longman & Eagle. I used one large piece of salmon instead of fillets, grilled the fish instead of pan-cooking, modified the oven temperature, used potatoes and kohlrabi instead of beets, whole carrots instead of baby carrots, and modified the proportions in the sauce. It was beyond delicious!

For the Roasted Vegetables:

• 1/2 pound red potatoes (5) or baby golden beets, scrubbed and quartered
• 1-2 kohlrabi, peeled and cut into medium-pieces (I used 1 1/2)
• 3 large carrots, halved lengthwise and quartered
• 1/4 pound shiitake mushrooms, stemmed and quartered
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons za’atar
• coarse salt
• freshly ground black pepper
• 3/4 pound baby bok choy, chopped into ribbons (I used 9 heads)
• 2 tablespoons fresh lemon juice

For the Charmoula
:

• 1/2 cup lightly packed parsley leaves
• 1/2 cup lightly packed cilantro leaves
• 2 large garlic cloves, crushed
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper
• 4 T extra-virgin olive oil
• 2 T fresh lemon juice
• coarse salt
• freshly ground black pepper

For the Salmon:

• 1 1/3 pound whole wild salmon fillet (or four 5- to 6-ounce salmon fillets)
• coarse salt
• freshly ground black pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper, optional (I omitted it)
• 1 tablespoon extra-virgin olive oil

To Make the Vegetables:

1. Preheat the oven to 400°, preferably on convection roast.
2. On two large rimmed baking sheets, toss the beets or potatoes, kohlrabi, carrots and mushrooms with the olive oil and za’atar and season with salt and pepper.
3. Roast for about 30 minutes, until the vegetables are tender.
4. Immediately transfer the vegetables to a large bowl and fold in the bok choy until just wilted.
5. Stir in the lemon juice and season with salt and pepper.

To Make the Charmoula:

1. In a food processor, combine everything except the salt and pepper and puree until nearly smooth. (I used a mini-food processor.)
2. Scrape into a medium bowl and season with salt and pepper.

To Make the Salmon:

1. Season the fish with coarse salt and black pepper.
2. In a small bowl, whisk the ground coriander and cumin with the paprika and crushed red pepper. Season the salmon with the spice mixture.
3. Meanwhile, preheat a grill set to moderate heat.
4. Place the fish on the hot grill skin side down and press gently with a spatula to flatten. Cook the fish over moderate heat until the skin is golden, about 3 to 4 minutes.
5. Flip the fish and cook until medium within, about 3 minutes longer.
6. Serve the fish topped with charmoula over the roasted vegetables. Serve extra charmoula on the side, as desired.

Note: The charmoula can be refrigerated overnight. Bring to room temperature before serving.

One Year Ago:

• Shrimp a la Mexicana Tacos

Two Years Ago:

• Pork Tenderloin with Warm Harissa, Couscous, & Roasted Vegetable Salad
• Spaghetti with Corn Carbonara & Crab

Three Years Ago:

• Grilled Pork Chops with Fried Sage Salsa Verde & Sage Potatoes
• Milk-Braised Pork Loin

Four Years Ago:

• Pinchos Morunos or Pork Kebabs with Moorish Seasonings

Seared Scallops with Bacon-Braised Chard

More CSA chard! Just when my husband thought that he couldn’t eat any more greens, I cooked them with bacon and topped them with scallops. 🙂 I served this dish with corn muffins on the side too- just to be absolutely sure that he would be happy.

This recipe was adapted from Food and Wine, contributed by Top Chef Stephanie Izard. The scallops are first pan-seared and then basted with butter halfway through the cooking process over lower heat. Rich and delicious!

Yield: Serves 3 to 4

• 2 thick slices of bacon, cut crosswise into 1/4-inch strips
• 1 small yellow onion, cut into 1/4-inch dice
• 2 garlic cloves, minced
• 1 medium tomato, seeded and diced
• 1 3/4 pounds rainbow chard—stems sliced crosswise 1/2 inch thick, leaves cut into 1-inch strips
• 2 tsp soy sauce
• coarse salt and freshly ground pepper
• 12 large sea scallops (1 to 1 1/2 pounds)
• 2 T extra-virgin olive oil
• 1 T unsalted butter

1. In a large, deep skillet, cook the bacon over moderate heat until crisp, 4 minutes. Spoon off all but 2 tablespoons of the fat.
2. Add the onion to the skillet and cook, stirring, until slightly softened, 3 minutes.
3. Add the garlic and stir until tender but not browned, 2 minutes.
4. Add the tomato and cook until it begins to break down, 2 minutes.
5. Add the chard stems and cook until crisp-tender, 4 minutes.
6. Add the chard leaves and cook over moderately high heat, tossing, until wilted, 5 minutes; drain off any liquid.
7. Add the soy sauce and cook until the leaves are tender, 2 minutes longer. Season with salt and pepper and keep warm.
8. Dry the scallops and season with salt and pepper.
9. In another large skillet, heat the oil until just smoking. Add the scallops and cook over high heat for 30 seconds. Reduce the heat to moderate and cook until golden on the bottom, about 3 minutes.
10. Turn the scallops and add the butter. Cook, spooning the butter on the scallops, until just white throughout, about 3 minutes.
11. Spoon the chard onto plates, top with the scallops and serve.

One Year Ago:

• Ottolenghi’s Sweet Corn Polenta with Eggplant Sauce
• Broiled Salmon with Asparagus & Shiitake Mushrooms

Two Years Ago:

• Milk-Braised Pork Loin
• Grilled Pork Chops with Fried Sage Salsa Verde & Sage Potatoes

Three Years Ago:

• Warm Lentil Salad with Seared Tuna & Fresh Herb Vinaigrette
• Pork & Green Chile Stew

Shrimp a La Mexicana Tacos

Let me tell you something… (This information may actually be quite obvious to some of you…) Cooking the shrimp in bacon drippings made this dish ultra-delicious. ULTRA. 🙂

I usually cook bacon in the microwave. (gasp!) I know that this may not be the best cooking method, but, as a complete neat freak, this method does eliminate a major cleanup. Fortunately, I pan-cooked a serious amount of bacon at some point in time and reserved the drippings. Yay! Perfect for these wonderful summertime tacos.

We ate these as a belated Father’s Day celebratory meal with skillet creamed corn, brown rice, and refried beans. The skillet corn consisted of fresh corn kernels which were also sautéed in bacon drippings. The mixture was then combined with a little bit of sour cream and seasoned with salt and pepper to taste. SO good.

My husband is a great dad and deserved a super tasty celebration. He always selects his menu and really wanted tacos on his special day for two reasons. Not only does he absolutely love tacos, but, after a thorough search, he gave me fabulous taco racks as part of my birthday gift- he really wanted me to use them ASAP. 😉

He found a local company that makes functional and pretty stainless steel taco racks: www.TacoRack.com. The racks make assembling and serving tacos so much easier. I have always needed such an item in my kitchen! A great birthday gift for me turned into a yummy Father’s Day meal for him. 😉

This recipe was adapted from Rick Bayless.com. Great.

I’m sharing with Angie’s Fiesta Friday #129 co-hosted by Jhuls @The Not so Creative Cook and Colleen @Faith, Hope, Love, & Luck. Enjoy!

Yield: Serves 4 generously

• 3 T lard, vegetable oil, bacon drippings, fat rendered from chorizo, or even butter
• 3 serrano OR one large jalapeño, stemmed
• 1 small yellow onion, diced
• 1 ripe medium-large tomato, cored and diced
• 1 pound shrimp, peeled, deveined, tails removed, and chopped into 1/2 inch pieces (I used large/21-25 per pound shrimp)
• a few sprigs cilantro, finely chopped
• a big squeeze of fresh lime juice
• 10-12 corn or corn & wheat tortillas, for serving

1. Melt the lard or other fat in a medium-size skillet set over medium heat.
2. Seed the chiles then chop them finely and add to the skillet, along with the onion and tomato. Cook, stirring frequently, until the onion has softened but is not brown, about 5 minutes. Reduce the heat to medium-low.
3. Add the shrimp to the skillet, letting the shrimp cook until they’re almost done through, about three minutes.
4. In the meantime, warm the tortillas in a tortilla warmer or on a plate covered by a moist paper towel and plastic wrap. (I place a damp paper towel over the tortillas in my tortilla warmer, cover, and microwave for 1 minute.)
5. Add a big handful of chopped cilantro and a squeeze of fresh lime juice, then scoop into a warm tortilla.

One Year Ago:

• Greens & Chayote Enchiladas with Salsa Verde

Two Years Ago:

• Chipotle Shrimp Tostadas
• Shortcut Enchiladas Verdes

Three Years Ago:

• Mexican Scrambled Egg & Bacon NYSSMA Celebration Tacos
• Cinco de Mayo Chicken Tinga Tacos