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Tag Archives: Seafood

Miso-Glazed Cod

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With Spicy Garlic-Braised Baby Bok Choy.


I love cod, but I always think it looks like a prehistoric creature once it hits the plate.


I must have had teenager bok choy because I could only fit half of it in the pan.

I love when you have two dishes that can cook at the same time and the same temperature.

A six-ounce portion of cod and two heads of bok choy make the perfect little 400-calorie meal.

Thanks, Candice Kumai/Cook Yourself Sexy.

Eat Well and Savor.



Shellfish and Okra Gumbo

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Sometimes I struggle with a good opening line.  Today my progress is impeded by a really good episode of General Hospital.


I learned a thing or two about gumbo.  One is that you should start with a really dark roux, which explains why I had to sit on a stool and stir this goop for 20 minutes.  Goop being the roux, of course.


I also learned that gumbo with herbs used to be served on Good Friday and contains at least seven greens for good luck.  Not pictured:  parsley and scallions.


I still want to know where the tomatoes are, though.


It’s a good thing I love okra.  Let’s just say that I got Jake’s share too after he pushed them all aside.


Lucky for him there was some sausage too.


Another Comfort Food Fix from Ellie Krieger.

Eat Well and Savor.




Linguine with Shrimp, Scallops, and Chorizo

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Oh, I do love a recipe title that uses the Oxford comma.  Thank you, Brian Boitano.


I also love a recipe that uses 1-1/2 cups of white wine.


That’s pretty much the end of the story.  Just sauté some diced chorizo and shallots in olive oil, then add the wine and simmer until reduced.  Cook the seafood in batches so that you don’t overdo it and then just toss it all together.

If you happen to be a wimp when it comes to spicy you may want to be particular when you pick out your chorizo.  In other words, don’t make the same mistake I made.

Eat Well and Savor.


Lobster Cobb Salad

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I grew up in Maine, y’all.  This is not how we ate lobster.


Sorry that the telltale red color isn’t there.  I was too lazy to deal with a whole lobster; so I just got the tail and baked it in the toaster oven.  I’m not sure they’ll let me go home after that.  Yes, I love some lobster mac when I get the chance.  But the old boiled and dipped in butter combo cannot be beat.

All right.  I’m done with that.

I got this recipe from Barefoot Contessa Family Style.  Unfortunately, there’s really not much to say about it.  I mean, it’s a cobb salad.  Been there.  Done that.

Here’s a little secret:  I don’t really like gorgonzola unless it’s on  cheese plate.  It’s just too overpowering.  You see the things I do for you.  Don’t worry; the avocado and bacon more than made up for it.


One more thing:  those couple of pieces of yellow pear tomatoes represent the extent of my tomato harvest this year.  Six plants + 40 days of rain = no sunshine and time to start building the ark.  Don’t even ask about the zucchini plant.

Eat Well and Savor.


Shrimp Cocktail Tacos

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No offense to Hungry Girl, but I’m not sure you can call this cocktail without cocktail sauce.


But here’s a big hooray for already cooked shrimp.  In other words, already cleaned and deveined!  Just toss it with some black bean and corn salsa and throw it in the taco shell with some lettuce and you’re done.  HG said it was okay to use a little fat-free sour cream.  Maybe it’s the time of year, but I think a little extra corn would have worked well too.


Just in case I haven’t made it clear, I’m a wimp when it come to spicy.  This medium salsa from Paul Newman was too much for me, so you should be proud that I gave it a shot.

Recipe from Hungry Girl to the Max.

Eat Well and Savor

Seared Tuna Romesco

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You’ll never guess where I got this recipe from.


I’ll give you a hint:  it’s the Happiest Place on Earth.

That’s right Epcot Food & Wine Festival usually puts out a cookbook and of course I have to buy it when I’m there.  This particular version if from the 15-year anniversary.

It’s just your basic romesco sauce from Spain.


Add some roasted red peppers and tomatoes, along with some olive oil and you’ve got a tasty sauce that goes with fish and vegetables.


I do have a couple of complaints, however.

First, the recipe called for jarred red peppers.  Seriously?  I roasted my own.  It’s so easy:  broil 20 minutes, turning every 5.  Then put them in a plastic bag until room temp and peel.

Second, the direction was to grill the tuna for 3 to 4 minutes each side for medium-well.  WTF?  I almost fell for it.  I really thought medium-well tuna was a thing of the past.

This version of the sauce from Whole Foods is simiar to the one I made.

Eat Well and Savor.

Paella Sliders

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Am I the only one that thinks that eating outside isn’t all that it’s cracked up to be?  Lately I’ve been having a fight with all of the living creatures in my yard, but that’s really not the point of this post.   However, it did interfere with getting a good picture of the finished product.  As soon as it was done I was ready to chow down and get back inside.


If this were Jeopardy the answer would be What Would Brian Boitano Make?  If you haven’t seen the show you should at least check out his book.  Or just treat yourself and make this recipe.  It’s pretty easy.


This is a wonderful combination:  ground chicken, chorizo, and scallops.


Brian says to make 20 two-inch patties.  I think next time I might make them a smidge bigger.


It may not be knocking your socks off in this picture, but that there is pimento mayo.  Uh, I might have used it to dip some chips.  P.S. that’s lettuce from my garden.


You know I have a firm policy on toasting buns.  Do it.

Based on this inaugural recipe from BB, you should expect to see more of him around here.

Eat Well and Savor.