Category: Catholic Friday Suppers

Pan-Roasted Glazed Mahi-Mahi with Pineapple Fried Rice

Way back when, in another life, I was introduced to Mahi-Mahi. It really didn’t seem to matter how it was prepared – each dish was different from any other Mahi-Mahi I had ever tasted. I so loved the Mahi-Mahi in this prior life, that I looked for it every day. The fish itself was superior in flavor and texture with meat that was firm and sweet, with just the right amount of flake.  It became the Mahi-Mahi by which all others are compared and fail to measure up to expectations. To be honest, it’s not a very fair comparison. My first introduction to Mahi-Mahi was on the island of Bora-Bora, so beautiful they named it twice.

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Portuguese Marinated Surf and Turf on Rosemary Skewers

This year, I want to plant some Rosemary bushes in the back yard. I love the smell of Rosemary. It will be a few years until I can “harvest” clipping for skewers. In the meantime an early morning stroll through the farmer’s markets is always a joy.

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Dover Sole Piccata

Have I mentioned that I simply adore Piccata dishes?  There’s something extraordinary about the way the buttery, lemony wine and capers sauce dances on my tongue that is out of this world!

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Snow Crab Leg Clusters in Garlic Butter

Snow Crab. While not as meaty as our favorite, the King Crab, Snow Crab is sweeter and less expensive. I adore the added garlic-butter flavor that seeps into the meat during the warming process. Unless you live in a coastal town, or get your crab from a large fish tank, all crabs are cooked when they’re caught then quickly flash frozen for transport. You’re basically just heating them up, whether that be with steam, on a grill or in a large pan with lots of butter. Once killed, crab has a very short shelf life and can be dangerous to consume. It’s how you choose to warm the crab that makes a difference in flavor.

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Colorful Spicy Lemon-Garlic Shrimp Linguine

This recipe was inspired by a recipe I found a while at Menu Musings of a Modern American Mom (http://menumusings.blogspot.com/2011/08/spicy-garlic-shrimp.html). Don’t you just love the title of her blog?

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Spicy Shrimp Skewers

I’ve been searching my recipes for anything grill worthy, preparing for yet another awesome grilling season ahead. When I came across a clipping from allrecipes.com; I knew I had to share. The ingredients reminded me of another favorite around here, Filipino Barbecue – an awesome skewered dish for another day. It was the familiar use of garlic and banana ketchup that struck a chord in me. I would even be willing to bet these barbecued dishes would be terrific served together.

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Grilled King Crab Legs with Garlic

cowboy_steak-1Since just before Thanksgiving, our local Costco has had a seafood and meat case in the middle of the fresh food section. It looks like those cases in the old-time butcher stores, with offerings behind glass and an apron-clad clerk waiting to take your order. The steaks and roasts in the cases are enormous! You know those Cowboy Cut Rib Eye Steaks that were making the rounds on the cooking shows a while back, but you couldn’t seem to find them at your local grocery store? Yep, they got them! One steak will feed an entire family. And those big steaks come with an equally big price tag.  While the presentation is on a grand scale, you are paying a good deal of money for a handle bone that you cannot eat.  Did I want to buy one? You bet. However; I just could not justify the cost.

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Cajun Fish Fry

One of the things I like about this Fish Fry recipe is that everything is to taste. You can make it as spicy or mild as you wish. Recipes like this one invite the chef/home-cook to be creative, to use their senses and follow their hearts.

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Shrimp and Orzo Pasta with Pan Seared Tomatoes

This mild yet flavorful shrimp dish will take longer to prep than it does to cook. The cooking (with the exception of the Orzo) is quick – a few minutes here, a minute there, adding ingredients as you go. The easiest way to approach this dish is to have all the ingredients ready and waiting ahead of time, lined up on the counter and waiting to go. In the time it takes to cook the pasta (9 minutes) everything else will cook. In this dish; timing is everything – so prepping ahead of time lets it all flow flawlessly.

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New England Cod on Potato Shingles with Zapped Broccoli

The absolute best part of the Lenten Season is that the supermarkets are jam-packed with fish and seafood – and just about everything is on sale!  It gives me a chance to stock up on all sorts of yummy things to keep in the freezer. (Yeah, I know fresh is best, but when you live on a budget sales are even better!)

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Filetti di Salmone Pacchi with Provence Mixed Green Salad

First off, this recipe came to me about four years ago from That Skinny Chick Can Bake; who adapted it from her friend over at Manu’s Menu. So I wanted to give credit where credit is due and thank you both for the superb inspiration. As always, I did a little tweaking of my own, and I hope you do the same. The original recipe was part of Manu’s Italian Christmas Menu. I mention this with good reason . . .

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Pan-Roasted Halibut with African Chermoula

If you aren’t familiar with Chermoula, it’s a condiment or marinade of sorts that hails from North Africa. It is a delicious blend of fresh herbs, rich spices and a kiss of lemon.

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Baked Cheese Tortellini Casserole

The first time I read this recipe, I had my doubts. Alfredo sauce and Spaghetti sauce blended together – really? I like them both, although with cheese filled pastas and seafood filled pastas, I’ve always been partial to a light, creamy sauce such as an Alfredo over the robust, tomato-based Spaghetti sauce. It never occurred to me to marry the two together in one dish. Oh my stars, what a great combination!

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Sizzling Chili-Garlic Shrimp on a Bed of Rice

How would you like to have dinner on the table in under ten minutes? Mind you, this doesn’t count for the time it takes to peel, devein and remove the tails from your shrimp. If you do that little chore in the morning or the night before, then cook to serve is under ten (count ’em 10) minutes.

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Shrimp Arrabbiata – What a Spicy Dish!

Wow! This dish is awesome!!! A few years back, Shrimp Arrabbiata had been on the menu for a few months as a Friday Night dinner selection, but I kept putting it off. Every week, I’d put it on my meal planner for Friday only to take it off again BEFORE investing in fresh, plumb shrimp. That’s pretty much the way it had been. Time wasn’t the issue. This sumptuous dish cooks up quickly – as shrimp usually does. So why all the procrastinating?

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