Pan-Seared Jumbo Scallops with Sweet Potato Mash

Do you know how easy it is to cook scallops?

Simply dusting them with salt and pepper and searing them up in a pan produces a fantastic result. They cook fast. Maybe a little butter to jazz them up. Some lemon.

That's all you need.

Why mess with something so good in the first place?

For this recipe, I did just that. They're served over a simple sweet potato mash. To make it, I back sweet potatoes in the oven. Then I allow them to cool and peel off the skins. Add butter, salt and a dash of cinnamon. Mash them with a fork. They're so tasty!

The sweet potato mash gives this dish a nice seasonal flare, don't you think?

Without further ado... here's the recipe. Enjoy!

Pan-Seared Scallops with Sweet Potato Mash
Serves 2 people
Cooking time: about one hour (including baking the sweet potatoes)
Gluten free

Ingredients
6 jumbo scallops
2 tablespoons grapeseed oil
3 medium sweet potatoes
2 tablespoons butter (preferably pastured like Kerrygold brand)
1 lemon, halved
1/4 teaspoon cinnamon
pinch of smoked paprika (optional)
salt and freshly ground pepper
fresh chopped parsley (optional)

Directions
Preheat the oven to 400 degrees.

To make the sweet potato mash, poke holes in the sweet potatoes. Bake them in the oven on a lined baking sheet for 45 minutes, or until tender. Remove from the oven and allow to cool. Peel the skins off the potatoes and place in a bowl. Add the butter, cinnamon, and salt to taste. Mash with a fork.

Meanwhile, to cook the scallops, heat the grapeseed oil in a pan over high heat, until almost smoking. Rinse the scallops and pat them dry. Season with salt and pepper, and smoked paprika if desired. Gently add the scallops to the pan so that they're not touching. Sear them, turning once, for about 1 1/2 minutes per side. They should form a golden crust. Remove the scallops from the heat and finish with a squeeze of fresh lemon juice.

To plate, spoon some of the sweet potato mash on the bottom of the plate and top with three scallops per plate. Garnish with fresh parsley. Enjoy!

Panko-Crusted Red Snapper with Avocado Cream Sauce

Panko-Crusted Red Snapper with Avocado Cream Sauce

Can you believe that it's already Thursday?

This week is flying by. Lots of social engagements, and the winding down of my awesomest birthday week ever. I've been working, working, working on the revisions (minor) to my novel, and they're going great (yay!!). Listening to a lot of bluegrass (I'm obsessed with the new Alison Krauss and Union Station album that my parents gifted me for my birthday). I need to get my tuckus to the gym today!

The Adorable Monster is continuing his life of leisure in our household. Yesterday, a great mobile groomer called Puppy Love came to the house. He got bathed, cut, and fluffed to within an inch of his life and looks soooo ridiculous. On our way back from the pet store, people keep looking at him in my car and just laughing. At least, he brings people joy! He's currently in his favorite spot on our porch, chillaxing to the max, like he does every morning.

I'll join him soon for my daily morning yoga routine, which wakes up my body and gets my mind ready to write and write and write...

But before I make myself breakfast and begin my morning contortions, I'll leave you with a lovely late summer recipe for Panko-Crusted Red Snapper with Avocado Cream. Now, there's no actual cream in the sauce--rather, avocados contain so much glorious, healthy fat that they become like a cream when transformed into a sauce, with lemon and cilantro.

Red Snapper, one of my favorite fish, is crusted with Japanese breadcrumbs called panko (though normal breadcrumbs would work, too). This gives the fish great texture. I served the whole dish over a bit of my homemade gazpacho (it's a nifty trick that it works great as a sauce with fish), but this step is optional.

This is a lovely, delicious late summer dish that you'll want to make again and again. The flavors are reminiscent of south of the border. Enjoy!

Panko-Crusted Red Snapper with Avocado Cream
Serves 2 people
Cooking time: about 30 minutes
Dairy-free
Print Recipe

Ingredients

• 2 fillets of Red Snapper (about 4-6 oz. each)
• 1 cup all purpose flour
• 2 eggs, beaten
• 2 cups panko breadcrumbs
• salt and freshly ground pepper
• 2 tablespoons grapeseed oil
• 1 avocado, seeded and peeled
• 1/2 teaspoon ground cumin
• juice of 1 lemon
• 1/4 cup fresh cilantro, packed
• 1/2 cup homemade gazpacho (optional)

Directions

1. Heat the grapeseed oil in a saute or frying pan over medium-high heat.
2. Rinse the snapper fillets and pat dry. Season them with salt and freshly ground pepper.
3. Working with one fillet at a time, coat the tenders with flour, shaking off any excess. Then, dip it in the egg mixture, also shaking off the excess. Finally, coat the fillet with the panko breadcrumbs. Repeat with the other fillet.
4. Place the snapper in the pan, cooking for a few minutes on each side, until golden brown and cooked through. 
5. Meanwhile, to make the avocado cream, place the avocado, cumin, lemon juice, cilantro, a pinch of salt, and about 2 tablespoons of water in a food processor or blender. Puree the ingredients together, adding more water as needed for desired consistency.
6. To serve, ladle a little gazpacho onto the bottom of a bowl (this step is optional). Top with a fillet and spoon some of the avocado cream on top. Finish with a little chopped cilantro and freshly ground pepper if desired. Enjoy!

Source for Ingredients

• red snapper, avocado, cilantro, lemons, eggs, and gazpacho ingredients from the West Hollywood Farmers Market
• organic ground cumin from Whole Foods
• grapeseed oil, flour, and panko breadcrumbs from Trader Joe's 

Blackened Swordfish with Tarragon Yogurt Sauce

Blackened Swordfish with Tarragon Yogurt Sauce

If the recent heat wave means anything, we're already deep into the heart of summer. In Des Moines last week, the temperatures topped out at around 100 degrees. Same in Denver when we flew through the airport. And back in LA, it wasn't much better. Upper 90's for days. Today it has finally cooled down. A bit.

The net result is that I've been firing up my grill a lot. Not only do I love the flavor, but it doesn't heat up my house (which is NOT air conditioned). It also makes me feel like summer is here. Standing in my carport, glass of wine in one hand, grill tongs in the other, the Adorable Monster scratching desperately at the front door, begging to be let out so that he can be in closer proximity to grilled meat smells.

The other night, I came up with a delicious grilled swordfish recipe. First, I rubbed it with Cajun seasoning for some spicy kick, and then grilled it up.

I topped the blackened fish with a Tarragon Yogurt Sauce, which adds a cooling element that counteracts the spicy rub

I did have one minor almost-disaster.

When I snuck outside to throw veggies on the grill first, the Adorable Monster pulled a raw piece of swordfish off a plate and try to chow it down. Luckily, Kuzak caught him in the act and rescued our dinner. Whew! He really is a little monster sometimes!

Disaster averted, we had a lovely summer dinner. And the poor Adorable Monster got to lick absolutely not plates afterward...

Blackened Swordfish with Tarragon Yogurt Sauce
Serves 4 people
Cooking time: about 15 minutes
Gluten-free
Print Recipe

Ingredients

• 4 swordfish fillets (about 4-6 ounces each)
• 4 tablespoons Cajun seasoning
• 1 cup nonfat plain Greek yogurt
• 1 tablespoon fresh lemon juice
• 1/4 cup fresh tarragon, stems removed (or cilantro would be great)
• salt

Directions

1. Preheat the grill.
2. Wash the swordfish fillets with cold water and pat dry. Rub with the Cajun seasoning, dividing it evenly between the fillets and coating them well.
3. Quickly, grill the swordfish, flipping once until cooked through (a few minutes on each side depending on thickness). Remove and allow to rest for about 5 minutes before serving.
4. Meanwhile, make the Tarragon Yogurt Sauce by placing the yogurt, tarragon, a pinch of salt, and lemon juice into a food processor or blender. Process the mixture until smooth. Check seasoning and adjust if needed.
5. To serve, place a piece of swordfish on a plate and top with a generous amount of the Tarragon Yogurt Sauce. Enjoy!

Source for Ingredients

• wild caught swordfish, Cajun seasoning, organic lemons, and organic tarragon from Whole Foods
• organic nonfat Greek yogurt from Trader Joe's

Sole Meuniere with Wilted Spinach

Sole Meuniere with Wilted Spinach

Looking for a fabulous dish that cooks up quickly in one pan?

Then check out my recipe for Sole Meuniere with Wilted Spinach published this week in my "Farm to the Table" column in West Hollywood Patch.

Click here to view the recipe

Simple Suppers: Smoky Shrimp and Grits with Roasted Cherry Tomatoes and Goat Cheese

Inspiration can come from a variety of sources. It can strike when I'm browsing the Farmers Market, or flipping through a cooking magazine, or falling asleep at night, dreaming of the things I want to eat the next day. It's an elusive and wonderful thing, inspiration, and when it strikes, you have to seize on it.

The September 2010 issue of "Food & Wine" magazine takes on Southern cooking in a modern and delightful way. I've been whipping up several recipes inspired by their articles, including this one for Smoky Shrimp with Grits.

Last weekend, bored with the same old lunch, I made this shrimp dish, a warm hearty meal, perfect for the start of football season (Kuzak is a massive UMich fan). I always keep raw, frozen shrimp in my freezer. Lately, I've been enjoying pink Gulf Coast shrimp (while I can). The shrimp is sauteed with garlic and smoked paprika, which turns into a lovely red-tinged sauce when reduced with wine, and served over grits with roasted heirloom cherry tomatoes and goat cheese. I served it with a plate of lovely mixed greens.

This dish would be great for lunch or dinner (it cooks up in a jiffy), and pairs best with a rich California Chardonnay. Enjoy!

Smoky Shrimp and Grits with Roasted Cherry Tomatoes and Goat Cheese
Adapted from "Food & Wine" Sept. 2010
Serves 4 people
Cooking time: 30 minutes
Print Recipe

Ingredients
1 lb medium shrimp, shelled and deveined
1/2 teaspoon smoked paprika (pimenton)
2 large garlic cloves, peeled and thinly sliced
1/4 cup dry white wine
2 tablespoons olive oil
salt & pepper

grits:
3/4 cup quick-cooking grits
salt & pepper
2 cups cherry tomatoes, halved
1 tablespoons olive oil
1/4 cup fresh goat cheese (chevre)

Directions
Preheat oven to 425 degrees.

Place the cherry tomatoes in a roasting pan. Drizzle with the olive oil and sprinkle with salt and pepper. Roast in the oven until soft and bubbling (about 20 minutes). Remove and set aside.

Meanwhile, to make the grits, in a medium saucepan, bring 3 cups of water to a boil. Gradually add the grits and add a generous pinch of salt. Cover and cook over low heat, stirring occasionally, until the grits are thick and porridge-like (about 7 minutes). Stir in the roasted cherry tomatoes and goat cheese. Season to taste with salt and pepper. Cover the grits and keep them warm.

In a large skillet, heat the olive oil with the garlic over high heat until fragrant (about 30 seconds). Add the shrimp and paprika, season with salt and pepper and cook until the shrimp are opaque (about 2 minutes). Add the white wine and cook until the shrimp are white throughout and the garlic-paprika sauce is slightly reduced.

Spoon the grits into bowls and top with the shrimp and sauce. Enjoy!

Source for Ingredients
frozen wild caught Gulf shrimp, smoked paprika, and organic grits from Whole Foods

organic garlic and Soledad Farms goat cheese from Hollywood Farmers Market

organic heirloom cherry tomatoes from Trader Joe's

Pan-Roasted Pacific Rockfish With Fresh Tomatoes, Capers And Garlic

Nothing cooks faster than fish in a saute pan - we're talking under ten minutes.  And few things are healthier than fresh fish full of protein, omega-3 fatty acids and other nutrients.

Even better, top the fish with a mixture of fresh tomatoes, capers and garlic all smothered in lemon juice and olive oil.  And you have today's Simple Suppers recipe!  When I made this dish, I used a lovely piece of Pacific Rockfish, but Red Snapper would be an excellent substitution.  Enjoy!

Pan-Roasted Pacific Rockfish With Fresh Tomatoes, Capers And Garlic
Serves 2 people
Cooking time: 10 minutes

Ingredients
2 4 ounce Pacific Rockfish or Red Snapper fillets
2 tablespoons grapeseed or canola oil
2 tomatoes, chopped
1 garlic clove, peeled and chopped
1 teaspoon capers
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme or fresh basil
salt and pepper

Directions
To cook the fish, rinse the fillets with cool water and pat dry.  Then, sprinkle both sides of the fish with salt and pepper.  Heat the grapeseed or canola oil in a saute pan over high heat until almost smoking.  Add the fillets and quickly cook on each side, until cooked through.  Remove from heat.

Meanwhile, place the tomatoes, garlic, capers, olive oil and lemon juice in a bowl and toss to combine.  Season to taste with salt and pepper.

To plate, place a piece of fish on a plate and top with a heaping portion of the tomato-caper-garlic mixture.  Enjoy! 

Source For Ingredients
pacific rockfish, organic capers, organic garlic, organic thyme and organic lemons from Whole Foods 

Wine Pairing
For this dish, I'd recommend a crisp, citrusy California chardonnay, such as Windy Oaks.  Or, if red wine suits your tastes, try a Burgundian-style California Pinot Noir from a producer like Windy Oaks or Anthill Farms.

Swordfish Involtini Alla Siciliana (Adapted From The Babbo Cookbook)

Ever since my first trip to Osteria Mozza (and meeting Mario Batali on a subsequent trip to Pizzeria Mozza with my Top Chef Brother), I've been in love with his regional approach to Italian cuisine.  In most cities, the streets are littered with Italian restaurants, most of which server what I consider to be Americanized Italian food (c'mon, we've all eaten it!).  While it can be tasty, it doesn't get my heart all pitter-paterring in food excitement.  Osteria Mozza did - and The Babbo Cookbook by Mario Batali likewise has been a goldmine of cooking inspiration.

I've been steadily working my way through it, whipping up fresh pastas, and now tackling several of the seafood dishes, including Sauteed Skate And Rock Shrimp In A Saffron Clam Cironette and Halibut with Carciofini Al Mattone And Tomato Anchovy Vinaigrette, but my favorite seafood dish so far has to be Swordfish Involtini Alla Siciliana.  To prepare this dish, you must first make a basic tomato sauce, and then it's laden with olives, capers, red pepper flakes, pine nuts, currants and white wine.  Into the braising pan the sauce goes, followed by Swordfish fillets topped with a yummy herb/bread crumb mixture.  The whole thing gets baked together, and then served with the sauce ladled on top of the fish.

Holy cow!  This sauce is something to write home about!  The combination of briny capers and olives, spicy chili flakes, sweet currants and rich pine nuts sets off a chain reaction of flavor that will have you licking your bowl.  The Swordfish with the bread crumbs is also fabulously moist and meaty, and goes amazing with the sauce.  I've since made this dish several times, and it's quickly becoming one of my favorite household staples.

Swordfish Involtini Alla Siciliana (Adapted From The Babbo Cookbook)
Serves 4 people
Cooking time: about 1 hour (including making basic tomato sauce)

Ingredients
1 1/2 cups basic tomato sauce (see below)
4 swordfish fillets (totaling about 1 1/2 pounds)
4 tablespoons extra virgin olive oil
1/2 cup Gaeta olives
1/4 cup salt-packed capers, rinsed and drained
1 tablespoon hot red pepper flakes
2 tablespoons pine nuts
1/4 cup currants
1 cup dry white wine
1 cup fresh bread crumbs
1/4 cup flat-leaf parsley, chopped
salt & pepper

basic tomato sauce (makes 4 cups)
1/4 cup extra virgin olive oil
1 Spanish onion, finely diced
4 garlic cloves, peeled and thinly sliced
3 tablespoons fresh thyme, chopped, or 1 tablespoon dried thyme
1/2 medium carrot, finely shredded
2 28 ounce cans peeled whole tomatoes
salt

Directions
To make the basic tomato sauce, heat the olive oil over medium heat.  Add the onion and garlic and cook until softened (8-10 minutes).  Add the thyme and carrot and cook for 5 minutes, until carrot is very soft.  Crush the tomatoes with your hands (I love this part!) and add them and their juices.  Bring to a boil, stirring often, and then lower the heat and simmer for 30 minutes.  Season with salt.  This sauce keeps for 1 week in the fridge and 6 months in the freezer.

To make the swordfish, preheat the oven to 450 degrees.

In an oven-proof skillet or braising pan, combine 1 1/2 cups of the basic tomato sauce with 2 tablespoons of the olive oil, the olives, the capers, the red pepper flakes, the pines nuts, the currants and the wine.  Bring to a boil over medium heat and then remove from heat and set aside.

Meanwhile, in a small bowl, combine the bread crumbs, parsley, the remaining 2 tablespoons of olive oil and season with salt and pepper.

Rinse the fish and pat dry.  Season each piece with salt and pepper.  Place each piece of fish in the oven-proof skillet and top with a heaping spoonful of the breadcrumb mixture.  Transfer the skillet to the oven and bake for about 10-12 minutes, or until each piece is cooked through.

To plate, place a piece of fish on a plate and spoons the sauce over it.  Enjoy!

Source For Ingredients
wild-caught swordfish, organic onion, organic garlic, organic carrot, organic thyme, organic flat-leaf parsley and local Mission olive oil from The Hollywood Farmers Market

organic whole-peeled tomatoes, olives, capers, red pepper flakes, pine nuts, currants and Ezekiel bread (for making bread crumbs) from Whole Foods

Cookbook
The Babbo Cookbook by Mario Batali

This is hands down, my favorite recent cookbook purchase.  Inspired by a trip to Osteria Mozza and at the urging of my Top Chef Brother, I purchased it along with my pasta attachments for my stand mixer.  Since then, I've been cooking up a storm and loving ever minute of it!  This is exciting food bursting with flavor and made accessible to the home cook.  I gave it to my mother, The Original Diva, for Chrismtas, and she loves it, too.  I may not be able to afford to eat at Osteria Mozza every day - but now I can bring the Osteria to my house.

Simple Suppers: Blackened Tilapia with Soft Polenta

Happy Friday Divas!

Here's the deal.  We should all eat more fish.

Not only more fish, but fish that's sustainable, low in mercury, in this economy, affordable, and oh yeah, tasty, too.

Whew!

Is anyone else overwhelmed by all the requirements?  Making good dietary choices can be like navigating through a minefield without losing a limb (did you see the ads and read about the new Taco Bell Drive-Thru Diet?!). One of the most readily available fish in the supermarket is farm-raised Tilapia.  It's tasty, easy to cook up and inexpensive.  But does it meet the above guidelines?

I've done the research, and while there are some asterisks that I'll discuss, the answer is yes.  Seafood Watch rates farm-raised tilapia a "best" choice when it's raised in the United States.  It's high in protein and an excellent source of phosphorus, niacin, selenium, vitamin B12, and a good source of potassium.  It's also exceptionally budget-friendly, which is important.

However, unlike the touted salmon, farm-raised tilapia is not a great source of omega-3 fatty acids.  But this isn't the poor little tilapia's fault - rather it's caused by the corn-based food most farm-raised fish are fed (this is the same reason why our meat supply is so unhealthy).  You are what you eat, and this holds true for fish as much as people.  Wild fish eat a diet rich in algae, which is the reason they contain so many omega-3's, which then trickle up the food chain to us (by the way, the same holds true for grass-fed meat).  So this could be corrected by reforming our farming practices to feed the fish a diet rich in omega-3's.  It's that simple. 

But when you consider all the choices out there and shake it out, I believe that tilapia can be part of a healthy, varied diet.  Just make sure you scoop up a handful of walnuts to get your daily dose of omega-3's from another source.

Here's a fast recipe that I whip up from time to time.  While I made it with tilapia, it would be great with catfish or snapper, too.  I serve the blackened fish over a quick soft polenta.  Just pair this meal with a veggie and you're all set (I recommend my Roasted Broccoli with Garlic and Parmesan Reggiano).

Also, don't forget to click click click away on my blog Domestic Divas!  In conjunction with Blog Away Hunger, I'm donating 100% of my January ad revenue to the World Food Program's disaster relief efforts in Haiti.  So browse through my archives - the more you view, the more money gets donated.

Blackened Tilapia with Soft Polenta
Serves 2 people
Cooking Time: 20 minutes

Ingredients
2 tilapia fillets
2 tablespoons Cajun seasoning
2 tablespoons grapeseed or canola oil
1/2 lemon, juiced
1 cup polenta (or grits), cooked per package instructions
2 teaspoons fresh thyme
salt and pepper

Directions
To make the soft polenta, cook the polenta per package instructions (should cook quickly - about 10-15 minutes).  Stir in the fresh thyme and season to taste with salt and pepper.

To make the tilapia, thoroughly coat both sides of each fillet with the Cajun seasoning.  Heat the grapeseed oil or canola oil in a saute pan over high heat until almost smoking.  Add the tilapia and reduce heat to medium.  Cook for one to two minutes, and then flip.  Continue cooking until cooked through (only a few minutes depending on thickness).  Remove from heat.

To plate, spoon some soft polenta onto a plate.  Top with a piece of fish and finish with fresh squeezed lemon juice.  Enjoy!

Source for Ingredients
farm-raised tilapia, Cajun seasoning, organic thyme and polenta from Whole Foods

Simple Suppers: Grilled Salmon Steaks with Dill and Whole Grain Mustard

Whew, what a whirlwind week!

Between my two new columns, the blog AND trying to finish my novel, I've been going nonstop, but it's all in the service of putting out the best articles and recipes for you, my lovely divas.  I believe that this is the year for all of us to make our dreams come true, whether that's something as simple as eating healthier, or as big as launching a new career, or as daredevilish as learning to skydive, this is the year!

Say it with me one more time.  "This is the year!"

If you haven't had a chance yet, check out my new Flicks and Food with the Domestic Diva column and recipe on GeekWeek, a Hollywood news and entertainment website.  I'm creating recipes inspired by my favorite films for them, and this week, it's "Unforgiven" Spicy Pork Chili (click here for the direct link).  It's a to die for recipe, for a to die for movie, one you won't want to miss out on!  So click the direct link and check it out.

Now let's get down and dirty with a new Simple Supper for your viewing pleasure.  Today I'm writing up my recipe for Grilled Salmon Steaks with Dill and Whole Grain Mustard.

I love the flavor that grilling brings out in fish, especially salmon, smoky, seared deliciousness that's hard to achieve with any other cooking method.  You're probably used to buying fillet cuts of salmon, but I LOVE the steaks, which are actually whole cross sections of the fish with the skin on.  They hold up great to grilling because of the bone structure and aren't prone to falling apart when flipped.  I recommend leaving the skin on because it gets all crackly and crispy (and tastes amazing!). 

Now that we've squared away our cooking method, we all know that great grilling necessitates a great marinade (hello Bobby Flay, I'm looking at you).  In the case of this recipe, I threw together a marinade with whole grain mustard, the sexy star of the mustard world, and dill, one of my favorite herbs (either dried or fresh will work).  These flavors are a classic pairing with salmon, quick to throw together, and the resulting dish is amazing for your health and positively scrumptious!  Pair the fish with some whole grain rice and a vegetable, and you're all set for a complete meal.

Note:  If you don't have access to a grill in winter, or have an indoor grill in your kitchen, you can broil the salmon.  A broiler actually functions like an upside down grill (click here to read my article on broilers).

Grilled Salmon Steaks with Dill and Whole Grain Mustard
Serves 2 people
Cooking time: 30 minutes (including marinade)

Ingredients
2 salmon steaks
1 tablespoon whole grain mustard
1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
1 tablespoon lemon juice plus 2 wedges for garnishing
1 garlic clove, peeled and chopped
2 tablespoons olive oil
salt and pepper

Directions
To make the marinade, place the lemon juice, mustard, garlic and dill in a nonreactive bowl.  Whisk together first, then slowly whisk in the olive oil.  Season to taste with salt and pepper.  Then, add the salmon steaks and allow to marinade for at least 20 minutes (this will also allow them to come up to room temperature for grilling).

Meanwhile, heat your grill.  Once you've finished marinading the fish and allowing it to come up to room temperature, place the salmon steaks on the grill and cook covered for 5 to 7 minutes.  If any pieces are cooking too fast, move them to a cooler part of the grill. Flip the fish, and continue cooking covered for another 5 to 7 minutes, or until the fish has cooked through.  Remove from the grill and allow to rest for 5 minutes.

To plate, place whole grain rice or vegetables of your choice in the bottom of a plate and top with a piece of grilled salmon. Garnish with lemon wedges and sprinkle with fresh cracked pepper.  Enjoy!

Wine Pairing
For this dish, toss the whole you have to pair white wine with fish out the window.  If you ask me, Pinot Noir is the go to wine for salmon.  There's something about the pungent, silky, buttery texture of the fish that just calls out for this varietal. In the case of this dish, due to the tangy marinade, I'd suggest pairing a New World Pinot Noir, which will be bigger and fruitier, rather than a Burgundy-style, which tend to be subtler and more earthy. 

The Rivers Marie 2006 Sonoma Coast Pinot Noir is drinking spectacularly right now (we had a bottle this week).  Recently, I've also loved the Anthill Farms 2007 Comptche Ridge Pinot Noir and the Pisoni Estate 2007 Santa Lucia Highlands Pinot Noir.  Any of these wines would be a brilliant choice!  Click on the names of the wines to read my previous articles on them.

Source for Ingredients
salmon steaks, whole grain mustard, organic lemons, organic garlic and organic olive oil from Whole Foods

Lobster "Bouillabaisse" with Poached Yukon Gold Potatoes & Bacon

Today I'm bringing you a very special dish - something I whipped up for The Wine Lover, The Original Diva and Kuzak on Christmas Eve! 

It's sort of my take on a Bouillabaisse, a traditional Provencal fish stew with a saffron broth. 

Sort of.  

Well, let me start at the beginning of my thought process here, something about which I often get asked.  I believe that creating and constructing new recipes is my biggest strength as a chef, especially considering that I have no formal training whatsoever.  So I'll let you in on the secret process.

It all began with lobster meat, which The Original Diva had lovingly procured from Indigo Farms, her rockin' local fish supplier.  We had this great protein - already shelled and ready to use - but how were we going to use it?  I'd already planned to make a homemade ravioli dish, but after careful consideration, I decided against a lobster ravioli.  The lobster just wasn't going to work with the other flavors I already had in mind (goat cheese, caramelized shallots, "bruleed" delicata squash, red kale, roasted pepitos).  Rather, it would have proven a pricey distraction. 

How did I decide that?

Before I ever set foot in the kitchen or hand on saute pan, I envision the complete dish and do a virtual taste test in my mind, something at which I prove rather adept.  So after I nixed the lobster ravioli idea, opting to make the goat cheese ravioli with whole grain spelt for a starter instead, I concentrated on a main course that would showcase the lobster as the star.

The Diva Making Goat Cheese Ravioli

After careful pondering, and many glances at the snow-filled landscape, I decided a rich soup would be perfect for that chilly day.  Rich, warm, comforting, decadent, sumptuous.  But what kind of soup?  The Original Diva can't eat cream or milk, and I prefer to limit my consumption, so after surveying the cupboard, I settled on making a homemade bouillabaisse-like fish stock as the base for the soup, using saffron, achoveys, herbs, tomatoes and a bunch of other flavors.  This is my original recipe.

With that settled, I finalized my components.  The lobster would be quickly poached in butter.  I had purchased some stunning Yukon gold fingerling potatoes.  I planned to poach those in the saffron-based stock, which would transform them into a gorgeous yellowy-orange-ish color. 

Ravioli Filling (Goat Cheese, Parmesan Reggiano & Caramelized Shallots)

The final major component?  Bacon!  Not only does bacon, like butter, make most things taste awesomer, but I loved the meaty, smoky, fatty, indulgent flavor it was going to bring to an otherwise rather austere dish.  I knew it would compliment my flavors, rather than overwhelm them, especially since I planned to crumble the bacon over top, adding punches of flavor rather than a whole chunk of meat.  Luckily, I had purchased a package of applewood smoked, center cut bacon (nitrate-free of course!) earlier in the week.

Goat Cheese Ravioli with "Bruleed" Delicata Squash, Red Kale & Pepitos 

All of this, and I hadn't even stepped into the kitchen yet.  This is how I work.  I let my ingredients guide me, rather than trying to force what's available into a preconceived mold.  I find that I turn out better, more creative food that way that conforms to the seasons, rather than the other way around.

I sort of hate being right all the time, but this was a spectacular dish!  I labored over my stock all day, simmering it, straining it, and further reducing it to a pure, rich broth (and this was sans dairy or thickening agents).  The plating, the flavors, everything came together into a restrained, comforting, tasty soup.

What's left but to give you the recipe? 

Lobster "Bouillabaisse" with Poached Yukon Gold Potatoes & Bacon
Serves 4 people

2 cups lobster meat, poached in butter, removed from shell and seasoned with salt & pepper
2 cups Yukon gold fingerling potatoes, quartered
4 slices thick cut bacon, chopped
2 tbsp parsley, chopped
1/2 lemon, juiced
salt & pepper

bouillabaisse stock:
1 shallot, chopped
1 carrot, chopped
2 garlic cloves, peeled
2 tbsp tomato paste or 2 fresh tomatoes, chopped
1/2 cup white wine
4 sprigs thyme
4 sprigs parsley
1 bay leaf
1/2 tsp black peppercorns
1/2 tsp saffron
3 anchovy fillets packed in olive oil, rinsed, patted dry & chopped
6 cups filtered water
2 tbsp olive oil
salt & pepper

Directions:

To make the bouillabaisse stock, add the olive oil to a pot and heat over medium-high heat.  Add the shallot and carrots and saute for a few minutes, until softened.  Add the garlic and anchovies and cook for another minute.  Push the mixture to the side and add the tomato paste or tomatoes, cooking it alone for a minute before stirring it into the mixture.  Cook for another minute.  Add the white wine and simmer for 5 minutes.  Add the herbs, saffron, peppercorns and filtered water and simmer uncovered over low heat for about ninety minutes (can cover and continue simmering longer).

"Bouillabaisse" Stock After Straining

Remove from heat and strain the stock.  Return to a sauce pan and continue to simmer until reduced to about 4 cups.  Season to taste with salt & pepper.

To poach the potatoes, simmer them in the stock until tender and cooked through, about ten minutes.  Using a slotted spoon, remove them from the stock and season to taste with salt and pepper.

To cook the bacon, quickly saute it over medium heat until crispy.  Drain on paper towels. 

To plate, arrage some of the potatoes in the center of a wide-bottomed bowl.  Top with a generous portion of butter-poached lobster.  Ladle the broth over top.  Finish with crumbled bacon, chopped parsley and fresh cracked pepper.

Enjoy!

Business mentioned in this post:

Indigo Farms
(540) 763-2323
indigo@swva.net

Serving the New River Valley since 1993, they're providers of fresh seafood and specialty meats.

CLICK HERE to visit their website and see their schedule!

Source for Ingredients:

lobster meat from Indigo Farms (Floyd, VA)

Yukon gold fingerling potatoes, thick-cut nitrate-free bacon, saffron and anchovies from Harvest Moon (Floyd, VA)

Simple Suppers: Black Cod with Mushrooms & Miso Sauce

Here we go with another simple suppers!  This is one of those easy to make dishes that looks harder than it is, and is sure to impress anyone who tastes it.  The dish can be prepped, cooked and plated in under 30 minutes, which is why I'm featuring it in my Simple Suppers series.

What else?  It's healthy!

Black Cod, also known as Sablefish, has a buttery texture that's made it popular with serious cooks and high-end restaurants alike.  It's a great source of protein, healthy fish oil and minerals, such as iodine, phosphorus, magnesium, copper, iron, zinc and calcium. Also, wild caught Black Cod from Alaska or British Columbia is considered sustainable (less so if it's from California, Oregon or Washington), making it a good choice for the environment, too.

The inspiration for this dish was Nobu's melt-in-your-mouth Black Miso Cod, but that dish requires a 24 hour marinade, and I wanted to come up with a quicker preparation.  I chose to reconstruct the dish by quickly broiling the fish and then serving it with the marinade as a sauce.  I added some lovely, tiny Beech Mushrooms (also known as Bunashimeji Mushrooms) to give the dish an extra component, but any sort of mushroom would work.

The result?

Complete deliciousness!  This is one of my favorite dishes that I've cooked lately.  I served my fish over a blend of whole grain and wild rice.  I also made a salad with baby arugula, dried cherries and pepitos (make sure you get your green vegetables!) for a complete meal.

New to broiling?  Check out this great article I wrote about how to use your broiler!  CLICK HERE TO READ!

Black Cod with Mushrooms & Miso Sauce
Serves 2 people

2 4 oz. fillets of black cod
1 cup beech mushrooms, bottoms cut off (may sub other mushrooms like sliced cremini mushrooms)
3 tbsp olive oil
salt & pepper

Miso Sauce:
1/4 cup mirin
1 tbsp white miso paste
1 tbsp tamari
1 tbsp fresh ginger, minced
1/2 tsp chili flakes

Directions:

Set the oven to broil.

Rub the fish with 1 tbsp of the olive oil and sprinkle with salt and pepper.  Quickly broil the fish for about 5-6 minutes, depending on thickness, until cooked through.

Meanwhile, heat the remaining olive oil in a small saute pan over medium heat. Add the mushrooms and saute them for a few minutes, until softened.  Season to taste with salt & pepper and set aside.

To make the sauce, using the same pan where you cooked the mushrooms, add the ginger and chili flakes and cook for a minute over medium heat.  Add the mirin and simmer for 2 minutes, then add the miso and tamari and simmer for another 5 minutes until the sauce thickens.

To plate, place a piece of fish and top with some of the mushrooms.  Spoon with the sauce and enjoy!

Source For Ingredients:

black cod, organic white miso paste, mirin, tamari, organic beech mushrooms, organic olive oil from Whole Foods

fresh ginger from Hollywood Farmers Market

chili flakes from Trader Joe's 

Nutrition Facts: 

Black Cod with Beech Mushrooms & Miso Sauce

2 Servings 

Amount Per Serving:

Calories 326.1

Total Fat 21.4g

Saturated Fat 2.9g
Polyunsaturated Fat 2.1g

Monounsaturated Fat 15.1g

Cholesterol 62.3mg

Sodium 862.5mg

Potassium 405.5mg

Total Carbohydrate 4.6g
Dietary Fiber 0.5g 
Sugars 0.7 g

Protein 27.9g

Simple Suppers: New Zealand Trout with Cilantro-Lime Vinaigrette!

As we're coming up on crunch time for our Thanksgiving binges (I'll be in the great city of Des Moines this year!),  I thought I'd share a quick, light, tempting little dish that I threw together for dinner the other week!  It's New Zealand Trout with Cilantro-Lime Vinaigrette!

I simply broiled the fish and then threw all the vinaigrette ingredients into my mini-prep food processor, and dinner was done in under thirty minutes.  I served my fish over quinoa, and a nutty, protein-packed whole grain that cooks up in fifteen minutes flat. I loved the vinaigrette so much, that I was eating it on my breakfast burritos for days afterward!

Note: if you don't have access to NZ Trout, Arctic Char or Salmon would both work beautifully with this recipe.   

New Zealand Trout with Cilantro-Lime Vinaigrette
Serves 2 people

2 New Zealand Trout Fillets (may substitute Arctic Char or Salmon)
1/4 cup olive oil
1 serrano pepper
1 garlic clove
1 shallot
1 lime, juiced
1/4 cup cilantro
salt & pepper

Directions:

Set the oven to broil.

Meanwhile, rub the fish with 1 tbsp of the olive oil and sprinkle with salt and pepper.  Quickly broil the fish until cooked to preference (I like salmon and this type of trout slightly medium rare) and then remove from oven and allow to rest for 5 minutes.

To make the vinaigrette, using a blender or mini-food processor, blend together the remaining olive oil, lime juice, cilantro, pepper, shallot and garlic.  Season to taste with salt and pepper.

To plate, place a piece of fish on a plate and top with the vinaigrette.  Enjoy!

Source for Ingredients:

New Zealand Trout from J&P West Coast Seafood (Hollywood Farmers Market)

organic serrano peppers, organic garlic, organic shallot, organic cilantro and organic lime from the Hollywood Farmers Market

Music on Tap:

Them Crooked Vultures

Them Crooked Vultures, a/k/a DAVE GROHL (Foo Fighters, Nirvana), JOSHUA HOMME (Queens of the Stone Age) and JOHN PAUL JONES (Led Zeppelin), is the new supergroup!  They played a surprise show at the Roxy on Monday and a show at the Wiltern last night, to which the A-Girl offered me a ticket, but alas I'd already committed to hosting my book club and made an ungodly amount of turkey meatloaf.  But here's their brand-new, just released debut album!  So check it out - I know I just ordered mine!

CLICK HERE TO LISTEN CHECK OUT THE ALBUM!

Pan-Roasted Halibut in Dashi Broth with Bok Choy and Baby Shitake Mushrooms!

I love to cook fish of all kinds, and I'm always looking for a fresh way to prepare it at home!  So for this recipe, I was inspired by Japanese cuisine and the halibut and baby shitake mushrooms I procured at the Hollywood Farmers Market.

I know the concept of making dashi broth may sound intimidating, but I promise you that it's actually really simple and works well with all seafood dishes!  It's also the perfect way to prepare fish for the fall. The broth just warms you up from the inside out. The other components of this dish were all prepared simply - I blanched the bok choy and sauteed the mushrooms - each preparation only take a few minutes. 

When it finally came time to sit down with Kuzak in my "bistro" and eat, we both loved this comforting dish.  It was refreshing, thanks to the ginger, and hearty at the same time, with both sweet and savory flavors, and even had some earthy umami flavor thanks to the wonderful baby mushrooms. I loved sipping the dashi broth from a spoon after I'd finished the fish, slurping it down to the last drop.  It was the perfect way to end a great meal!

Pan-Roasted Halibut in Dashi Broth with Bok Choy and Baby Shitake Mushrooms
Serves 2 people 

2 4 oz. halibut fillets
1 cup baby shitake mushrooms
2 tbsp olive oil
2 tbsp grapeseed oil
3 cups bok choy, blanched
1 tbsp sesame oil
salt & pepper

dashi broth:
2 tbsp tamari soy sauce
2 tbsp ginger, minced
2 tbsp mirin
1 tbsp red miso paste
3 cups vegetable stock
1 tsp sugar

Directions:

To make the dashi broth, add the stock, tamari, ginger, mirin, miso and sugar to a pan and bring to a boil.  Simmer the stock for 20 minutes and season to taste with salt & pepper.  Keep warm.

To make the mushrooms, heat the olive oil in a saute pan over medium heat.  Add the mushrooms and gently cook for a few minutes until tender.  Season to taste with salt and pepper.

To cook the fish, season both sides of the fillets with salt and pepper.  Then, heat the grapeseed oil in a saute pan over medium high heat.  Add the fish, cooking for a few minutes on each side, until golden brown and cooked through.

To plate, place the bok choy in the bottom of a wide-bottomed bowl.  Place a piece of fish on the bok choy and top with the mushrooms.  Ladle the broth over the fish, drizzle with the sesame oil and top with some fresh cracked pepper.

Enjoy!

Source for Ingredients:

halibut from J&P West Coast Seafood (Hollywood Farmers Market)

baby shitake mushrooms and ginger from Hollywood Farmers Market

organic bok choy, sesame oil, organic red miso paste, mirin, organic sugar & organic vegetable stock from Whole Foods

Local Amberjack with Pea Tendrils & Roasted Butternut Squash Mash!

Divas, hope you're all feeling fabulous today!

This morning, I'm bringing you a recipe for a great dinner I made on Monday night.  The inspiration were ingredients I bought at the Farmers Market on Sunday, including a lovely fillet of local amberjack, a few big handfuls of organic pea tendrils, a rare and delicate ingredient, and the butternut squash that's so plentiful right now.  Because my ingredients were so fresh, I handled them minimally, wanting to make a clean-tasting, flavorful dinner.  I simply broiled the yellowtail and finished it with a little lemon juice, sauteed the pea tendrils with garlic, and roasted and mashed the butternut squash.

Wow, it was so delicious, it had Kuzak all but licking his plate, wishing there was more butternut squash mash!  The pea tendrils also tasted tender and sweet, with a hint of the peas they produce, and the amberjack pulled the whole dish together with its bright, clean flavor and texture!

While I'm writing up the entire dish I prepared with all the components, the Roasted Butternut Squash Mash is a versatile dish that could be prepared to go with almost any type of fish or meat.  It's a fantastic holiday side dish, or puree it with a garlic clove and some vegetable stock for a tremendous soup!

Note: If you can't find fresh amberjack, almost any fish would work, including halibut, salmon or red snapper!  Also, spinach would be a delicious substitution for the often elusive pea tendrils.

Local Amberjack with Pea Tendrils & Roasted Butternut Squash Mash
Serves 2 people

2 amberjack fillets
1 tbsp lemon juice
3 tbsp olive oil
3 cups pea tendrils, chopped with twisty parts removed
1 garlic clove, chopped
salt & pepper

butternut squash mash:
1 large or 2 smaller butternut squashes,  halved and seeded
2 tbsp olive oil
1 tsp ground cardamom
1 tsp chili flakes
1 tsp thyme
1 tbsp butter
salt & pepper

Directions:

Preheat the oven to 350 degrees.

To roast the butternut squash, rub the inside with the cardamom, thyme, chili flakes, olive oil and sprinkle with salt and pepper.  Place the squash face down in an oven proof dish and poke holes in the tops.  Fill the pan with 1/2 inch of water.  Place in the oven and roast for 50 minutes, or until the squash is tender.

Once it's cooked, remove from the squash from the oven and allow to cool.  Then, scoop out the flesh into a bowl, add the butter and mash it with a fork.  Season with salt and pepper to taste.

Meanwhile, rub the fillets with 1 tbsp of the olive oil and sprinkle both sides with salt and pepper.  Then either broil or grill the fish until just barely cooked through (about 5 minutes depending on thickness).  Remove from oven, sprinkle with the lemon juice and allow to rest for a few minutes.

Finally, make the pea tendrils, heat a pan over medium high heat.  Add the remaining 2 tbsp of olive oil and allow to warm.  Then, add the garlic and saute for 1 minute.  Add the pea tendrils and cook, stirring occasionally, until wilted (only a few minutes).  Remove from heat and season to taste with salt and pepper.

To plate, place a good heaping of the butternut squash mash on a plate and top with the pea tendrils.  Place a piece of fish on top and enjoy!

Source for Ingredients:

local amberjack from J&P West Coast Seafood (Hollywood Farmers Market)

organic pea tendrils, organic butternut squash, organic garlic, organic lemon and organic thyme from the Hollywood Farmers Market

ground cardamom and organic butter from Whole Foods

chili flakes and organic olive oil from Trader Joe's

Simple Suppers: Moroccan-Style Red Snapper Tagine (Fish Stew)

I'm back with another "Simple Suppers" recipe!  With the advent of cooler weather, there's nothing like richly spiced stews to warm and comfort you.  This dish is inspired by a Moroccan tagine, which is a slowly simmered meat, fish or vegetable dish.  They're usually cooked in earthenware dishes, which flavor the food, but in my case, I used my handy, all-purpose All-Clad braising pan.  For my protein, I used Red Snapper - I'd scooped up some fresh fillets at the Studio City Farmers Market.

I'm including this dish in my "Simple Suppers" series because it meets all my criteria!  It's super healthy, with fish protein, fresh vegetables and healthy fats, and it cooks up in under thirty minutes on the stove top.  I'd recommend serving this dish over brown rice, or if you're feeling extra fancy like I was, serve it over my Raisin-Walnut Spiced Rice (CLICK HERE for recipe).

Moroccan-Style Red Snapper Tagine (Fish Stew)
Serves 3-4 people

3-4 red snapper fillets
1 onion, chopped
1 garlic clove, chopped
1 tbsp fresh ginger, peeled and minced
1 tsp cumin
1 tsp tumeric
1 tsp paprika
1 cup cherry tomatoes, halved
1 bell pepper, seeded and chopped
1 tbsp parsley, chopped, plus more for garnishing
1 tbsp cilantro, chopped, plus more for garnishing
1/4 cup green or black olives, pitted and halved
1 cup vegetable stock
2 tbsp tomato paste
2 tbsp olive oil
salt & pepper

Directions:

In a saute pan, heat the olive oil over medium high heat.  Add the onion and saute for about 5 minutes, or until softened.  Add the garlic and ginger and saute for 1 more minute.  Add the cumin, tumeric and parprika and stir into the mixture.  Cook for another two minutes.

Next, add the cherry tomatoes and bell pepper and cook until softened.  Add the vegetable stock, parsley, cilantro, olives and tomato paste.  Bring to a simmer and reduce by half.  Season to taste with salt and pepper.

Meanwhile, salt and pepper the fish on both sides.  Once the stew has thickened, add the fish and cook for about five minutes, or until the fish is cooked through.  The fish should be one solid color and flaky.

To plate, place some brown rice or raisin-walnut spiced rice in the bottom of a plate and top with a generous portion of the stew.  Sprinkle with chopped parsley, chopped cilantro and fresh ground pepper.  Enjoy!

Source for Ingredients:

red snapper, organic cherry tomatoes, organic bell pepper, organic cilantro, organic onion from the Studio City Farmers Market

organic parsley, tomato paste, organic tumeric, organic cumin and organic paprika from Whole Foods

organic vegetable broth from Trader Joe's

Music on Tap:  

Bonnie Raitt - Bonnie Raitt

As many of my girlfriends may know and much to Kuzak's chagrin, my recent guilty pleasure has been Taylor Swift.  And I don't need to plug her on this blog - she's a young country prodigy who writes all her own music and has shot to superstardom.  Her album was the bestselling album of last year.  However, listening to her made me remember one of my favorite albums of all time by another young country music phenom - Bonnie Raitt.  Her self-titled debut album, recorded when she was only 21, already showcases her slide-guitar skills and holds up to this day!  Now she would go on to massive mainstream success, with songs like "I Can't Make You Love Me," but if you've never heard this early gem, I highly recommend picking it up, and if you have it, but haven't popped it in your CD player in awhile, give it listen!

CLICK HERE TO READ ABOUT THIS ALBUM!

Upcoming Show: Slipknot at the Palladium tomorrow night!  Woo-hoo!

Pan-Seared Wahoo with Clams, Cranberry Beans, and Kale

Happy Friday Divas!

So far, I've had a great start to my day! 

I managed to drag my sorry ass out of bed for my 7AM cardio class at my gym, no small feat.  While getting up is freaking hard - even the busting with crazy puppy energy at all times Adorable Monster isn't ready to wake up at the dark hour of six o'clock - I always feel fantastic after an hour of climbing up and down steps with weights.  It's such an ass-kicking class, that I only have to go a few times a week to stay in excellent shape.

Simple Suppers: Curried Shrimp with Brown Rice

Hey Divas, today I'm bringing you another installment in my "Simple Suppers" series!  These are meals that can be cooked up quickly after a long day at work. They require minimal cooking time and typically can be made using one pot.   They're also healthy, featuring my signature combination of protein, fresh vegetables and whole grains.  To view all of my Simple Suppers, CLICK HERE!

Today's recipe is a delicious Curried Shrimp dish that can be made in one pot!  I got the inspiration for this dish at the Studio City Farmers Market on Sunday, where I found a great fish vendor with fresh shrimp for sale.  I also scooped up the organic bell pepper, organic cilantro and organic yellow cherry tomatoes used in this recipe!  I combined these ingredients with some other great flavors, and served the resulting dish over an organic long grain brown rice.  It was so delicious, that I plan to keep this recipe in my regular rotation!

Note: As I've mentioned in previous postings, shrimp is both a healthy source of protein and cooks up quickly!  My Diva Secret of the day is that I always keep a bag of frozen raw shrimp in my freezer to use in a pinch.  It defrosts quickly and tastes delicious.  

Curried Shrimp with Brown Rice

1 lb raw shrimp, peeled and deveined
1 bell pepper, seeded and chopped
1 onion, chopped
2 garlic cloves, chopped
1 tbsp fresh ginger
1 tbsp curry powder
1 cup tomatoes, chopped (I used yellow cherry tomatoes)
1 cup low sodium vegetable broth or filtered water
2 tbsp cilantro, chopped
2 tbsp olive oil
salt & pepper

rice:
1 cup brown rice
2 cups filtered water
1 tbsp olive oil

Directions:

To make the rice, place the rice, water and olive oil in a pot and bring to a boil.  Reduce heat to low, cover and simmer for about 40 minutes, or until all the water is absorbed.  Allow to rest for about 10 minutes and then fluff with a fork.

Meanwhile, heat the olive oil in a saute pan over medium high heat.  Add the onion and saute until translucent (about 5 minutes).  Next, add the garlic, ginger and curry powder and saute for another minute.  Add the bell pepper and tomato and continue cooking until softened, about 5 more minutes.  Add the vegetable stock and simmer for a few minutes until reduced by half.

Add the shrimp and stir to combine.  Cook the shrimp for about five minutes in the sauce, or until cooked through.  Season to taste with salt and pepper.

To plate, place some of the rice on a plate and then top with the curried shrimp.  Garnish with cilantro and fresh pepper.  Enjoy!

Businesses Mentioned:

Studio City Farmers Market
Ventura Place
Studio City, CA 91604
(818) 655-7744

Taking place on Sundays from 8am-1pm, this is a great market featuring a variety of vendors, including a few excellent organic ones, and lots of fun stuff for kids, such as a petting zoo and pony rides when I visited last week!  I especially loved the specialty olive oil vendor and scooped up two bottles of locally made California olive oil!  Stop by to taste test their olive oils and balsamic vinegars.  A great alternative to the larger Hollywood Farmers Market if you're looking for a smaller, easier to manage market.  

CLICK HERE TO VISIT THEIR WEBSITE!

Source for Ingredients:

black shrimp, organic bell pepper, organic onion, organic cilantro & organic yellow cherry tomatoes from Studio City Farmers Market

organic garlic and ginger from Hollywood Farmers Market

organic long grain brown rice from Whole Foods

organic low sodium vegetable broth from Trader Joe's

Simple Suppers: Mahi-Mahi with Garlic Spinach

Happy Monday!

First I'm very sad to report the demise of the Adorable Monster's beloved frisbee (CLICK HERE to read about it).  After months of chowing down on it, he finally chewed a huge whole through it!

I now request a moment of silence on behalf of the frisbee.

R.I.P. Frisbee

The Monster's first birthday is coming up next month!  Wow, time sure flies!  So I think I know what his present is going to be! A brand new frisbee for him to chew up!

Now onto more important business!  Today, I'm back with another "Simple Suppers" recipe in support of Jaime Oliver's cause to teach American how to cook!  When I conceptualize dishes, one of my main goals is to include:

1) 4 oz. of high quality, lean protein (mostly fish)
2) at least one organic vegetable (often leafy greens)
3) whole grain

From careful study and practice, I've found that this balance of foods is the healthiest way to eat!  This is a simple, inexpensive dish that I make all the time at home.  I love Mahi-Mahi - it's a clean, delicious protein source that usually costs around $14/lb or less.  It also only contains moderate mercury, making it safe to eat a few times a month (CLICK HERE for detailed mercury information). It's great broiled or thrown on the grill!

I bought the Mahi-Mahi used in this recipe from J&P West Coast Seafood, one of my favorite vendors at the Farmers Market! They always have super fresh fish and seafood and the BEST smoked salmon on the planet Earth which they make in-house!  I'll be bringing you more recipes using their product coming up!  Here's what makes their seafood so great:

Most restaurants and grocery chains buy their fish prefiltered to keep costs down, which compromises the quality.  By keeping the fish whole, as J&P does, the excellence is maintained, yet it requires the committment and several caf'e lattes to jump start the process of filleting on site.  Pete is up at the crack of dawn to meet the fishing boats that bring in whole fish for him and his staff to fillet.  Fish are beheaded, gutted, and cut just hours before they arrive at the farmers market for purchase. J&P only purchases fish caught within twenty-four hours.  The best way to select your fish is to check the moisture - the more moisture the better.  If its dry, it's been sitting for too long.  This is often the fate of supermarket purchased fillets. 

To round out my meal, I paired it with garlic spinach, which cooks up in a literal flash, and served it over a whole grain wild rice, but it would be great over any sort of whole grain from quinoa to barley, depending on your preference.  Try this dish out at home!  I promise you'll love it.

Domestic Diva's Mahi-Mahi with Garlic Spinach

2 Mahi-Mahi fillets (I serve 4 oz per person)
1 tbsp olive oil
1 tbsp lemon juice
salt & pepper

garlic spinach:
4 cups spinach
4 garlic cloves, sliced
1 tsp chili flakes
2 tbsp olive oil
1 tbsp lemon juice
salt & pepper

Directions:

To make a quick marinade for the fish, pat the fillets dry and place on a plate.  Season both sides with salt and pepper and then drizzle with the olive oil and 1 tbsp of the lemon juice.  Allow to rest for about 15 minutes, both to absorb a little marinade and to come up to room temperature.

Place the fish under the broiler and cook for about five minutes, or until cooked through.  Alternately, the fish may be grilled for a few minutes on each side.  Remove from the heat and allow to rest for a few minutes.

Meanwhile, to make the garlic spinach, heat the olive oil in a saute pan over medium-high heat.  Add the garlic and chili flakes, reduce heat to medium, and saute for a minute.  Add the spinach and stir it for about three minutes, until it's cooked down.  Add the lemon juice and season to taste with salt and pepper.

To plate, place the spinach on the plate and top with the fish.  Enjoy!

Businesses Mentioned:

J&P West Coast Seafood, Inc.
2210-12 Signal Pl.
San Pedro, CA 90731
(818) 681-9748 

A fantastic seafood vendor, I make sure to hit their booth every week when I venture to the Hollywood Farmers Market.  In fact, they are always one of my first stops (I always buy proteins first)!  Not only do they have a large assortment of super fresh fish and shellfish, but they also have the BEST smoked salmon on the planet Earth!  They make it in-house, which must account for the quality and the fact that it's much less salty than most other cured salmon I've tried.  Stop by and ask Marilyn (owner) for a free sample.  I promise you won't be able to leave without buying some!  CLICK HERE FOR THEIR WEBSITE!

Source for Ingredients:

Mahi-Mahi from J&P West Coast Seafood (Hollywood Farmers Market)

organic baby spinach from Kenter Canyon Farmers (Hollywood Farmers Market)

organic garlic & organic lemons from Whole Foods

Music on Tap:

Air - Love 2

One of my favorite bands, this "French duo" has a brand new album out!  I've been cooking up a storm to it all week long!  CLICK HERE TO CHECK IT OUT!