When I was barely knee-high to a grasshopper (meaning very young for those of you who are scratching your heads), my Dad often showed up at my elementary school. He wanted to go fishing, and wanted to take his fishing buddy along. Way back then, anywhere along the Sacramento Delta was good for fishing. All you needed to do was to find a wide spot in the road, pull over to park, then hike down the embankment to the wide, lazy river.
Category: Catholic Faith
Buttery Tuna Melts on Sourdough
We have been eating a lot of well-prepared, planned and dutifully executed meals of late. Don’t get me wrong, I love spending time in the kitchen. It’s stressful to balance so many component of a beautiful meal flawlessly, but it’s the kind of stress that brings great satisfaction and a smile to my face – not to mention my men folk. As I’ve said before, we try to keep meat off the tables on Fridays, as was the way of the Church when Hubby and I were growing up.
Capelli d’angelo with Creamy Roasted Pepper Sauce
After a long day away from home, we all yearn for a supper that is easy to prepare, visually stimulating and satisfying to both our taste buds and hungry tummies. What could be easier than to boil a big pot of pasta, then toss all that delicate Angel Hair goodness in a rich, creamy sauce? I love this sauce, be it over pasta (today’s featured entrée) or chicken or better yet gently sautéed shrimp. If you like, this particular pasta dish could be elevated even further simply by adding a handful of sautéed garlic shrimp just before serving. Why only a handful? The pasta in its rich, creamy pink sauce is the star of the evening.
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Cajun Sea Scallops over New Orleans Style Risotto
Years ago, Hubby and I loved to dine out at a place called the Voodoo Steakhouse at the Rio in Las Vegas. While off the strip, the Voodoo Steakhouse; located on the 50th floor had a spectacular view of the city lights. The upscale steakhouse with a New Orleans twist served up amazing dishes and signature drinks.
Continue reading “Cajun Sea Scallops over New Orleans Style Risotto”Oven Baked Fish and Chips
In an effort to eat more healthy meals, Hubby and I have decided to include a nice helping of fish at least twice a week. At first, we thought this decision would create issues. After all, our tastes are different.
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!
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.
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.
Grilled King Crab Legs with Garlic
Since 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.
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.
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.
Continue reading “Shrimp and Orzo Pasta with Pan Seared Tomatoes”Easter Basket Cupcakes
Growing up, we could always count on Dad’s Easter Cake. He baked a layer cake, frosted it with green-tinted buttercream and topped his cake with coconut that had also been tinted green for the grass. Dad made a big handle for his Basket Cake by folding a large sheet of foil into just the right size and bending it into shape.
Welcome to Rosemarie's Kitchen 