There’s nothing like super fresh, simply prepared seafood. We’re lucky to be on the Gulf where seafood is both fresh and abundant. Tonight we started with some sautéed shrimp (just sauté in EVOO and/or a little butter with a bit of garlic and whatever spices you like, i.e. pepper, blackening seasoning, chili peppers).
Then, for the main course, I blackened some fresh cod and baked for 20 minutes at 350 degrees (I cooked the cod over some sliced Vidalia onion for flavor). It was perfectly cooked. Cod is mild with large flakes and needs to be seasoned. This is the same fish that I use for fish and chips. I bought a one pound piece of cod, which was enough for two people. I found no bones in the cod, which is usually the case.
My new penchant for blackening seasoning started with this Old Bay product. I love it and it’s not super salty.
I plated the cod over broccoli rabe with some of the onion from the baking dish. Of course serve with fresh lemon. Enjoy!
As I’ve mentioned, my daughter and her boyfriend recently got their own apartment about 20 minutes away from us, it’s a milestone for us all. They came for dinner last night. The day before, I asked the princess what she wanted me to cook. Her response was, “Can you send me a few options and I’ll pick one. Also mommy, I’d love brie and crackers as an appetizer…” So you see what I’ve created here.My fault, entirely.
We settled on polenta, broccoli rabe and sautéed shrimp. This is a super easy, dish that’s healthy, tasty and filling. I start by preparing the broccoli rabe, which if you read this blog regularly you’ll know the drill. Boil water with chicken bullion, add chopped broccoli rabe, cook for 6 minutes, strain, blanche and set aside. Then, sauté shrimp with chopped garlic, salt and pepper, and a little EVOO (I actually used sesame oil because I was out of EVOO. This added an aromatic flavor that really went well with the shrimp.) Then add the strained broccoli rabe to the shrimp. Add a little crushed red pepper and set pan aside.
Now to prepare polenta – I use chicken broth to make the polenta, this gives it a rich taste. Follow the instructions on the packaging. Basically – don’t stop stirring! I use a whisk. You’ll need to add more polenta very slowly to get the desired consistency. Some folks like polenta very thin and soupy, others like it thicker and more like a pasta – we’re in the middle. When it’s nearly done I add a tablespoon of butter and two tablespoons of mascarpone to thicken it up and flavor it. I also top with a few chopped scallions to add a crunch and a pop of color.
Pro-tip: When we were in Mexico last year we found this great seasoning that I like to add to seafood. It’s called Tajin – it’s actually a combination of dried chili peppers, dehydrated lime, and sea salt. I seasoned my shrimp in this before sautéing. I also think this would be great to use to rim a glass for a Bloody Mary. I may need to try that this weekend – I’ll let you know!
That’s it! This entire dish took about 20 minutes to prepare so it’s a good work week go-to recipe. Enjoy!
Last night’s dinner was a go-to for us. Chicken cutlet with bruschetta. My bruschetta changes depending on what looks fresh in the produce department. I was lucky enough to be in Astoria the other day and shopped at my favorite grocery store (shout out to Berry Fresh on Ditmars). So for this bruschetta I incorporated fresh cucumbers, dill, tomatoes, red onion, chopped Greek olives, a fabulous feta cheese and a good quality EVOO. I mix this all together with a little kosher salt & pepper and let it get cozy in the fridge for about an hour so that all the flavors come together. Take it out of the fridge about 20 minutes before serving.
You can use this bruschetta on top of any protein you like. Last night I fried up some chicken cutlets and plated it all on top of some of steamed broccoli rabe and a side of tzatziki.
Pro-tip: when you steam the broccoli rabe add a bullion cube to the boiling water, this takes the bitterness out of the broccoli rabe. Also, I drain the cooked broccoli rabe then quickly sauté it with a little garlic, salt, pepper and crushed red pepper flakes (just long enough to incorporate all the spices).