Crispy-Fried Smelt Fish
February 23, 2008
Although deep-fried smelt is a favorite in my house, I balk at cooking it frequently primarily because of the amount of cleaning involved. Two to three pounds mean around 50 to 100 small fish I have to remove gills from, and two or three pounds sometimes is not even enough for the huge appetite we have for this dish. Read more
Galunggong Lumpiang Shanghai (Fish Eggroll)
February 10, 2008
Here is an alternative lumpiang shanghai recipe for Lent. It is a good way to enjoy filipino eggrolls if you are one who is refraining from the customary ingredient of either ground pork, beef or chicken. The process is laborious and time consuming, but the end result is well worth the extra effort! Read more
Pampano sa Kamatis (Golden Pompano and Tomatoes)
January 24, 2008
Pompano is highly regarded both as a food and a game fish. Its succulent, fat meat holds together well in various modes of cooking and its mild flavor tolerates different types of spice additions. It is very easy to filet and provides good yield. Although pompano inhabits waters from Massachussetts to Brazil, they are most abundant in Southern Florida. According to Read more
Crunchy-Fried Petra Sole Fish
January 21, 2008
Sometimes, the best place to find food ideas and recipes is not in cookbooks, or the Food Network, or even on the internet. Remember the promise I made to myself at the beginning of the year? About me asking next door neighbor, mailman, friends for recipes and cooking tips? Well, include fellow shoppers as when I went to grocery-shop last Saturday, I actively harrassed everyone Read more
Roasted Salmon with Cilantro-Pesto
January 14, 2008
This roasted salmon with cilantro-pesto recipe is a simple yet elegant entree that features a delicate blend of cilantro, nuts and garlic. It is delicious paired with tossed greens with vinaigrette and crusty bread. Read more
Spaghetti with Creme Fraiche and Smoked Salmon
January 11, 2008
This is my submission to Presto Pasta Night hosted weekly by Ruth of Once Upon a Feast. Read more
Shallot Toasts with Creme Fraiche and Smoked Salmon
January 11, 2008
This is a quick, yet, elegant appetizer idea. Creme fraiche, which delivers more flavor than whipped cream but has less of the tartness of sour cream, adds a gourmet touch to shallot-enhanced french bread slices. The creme fraiche mixture can also double as spaghetti sauce, and with a few slices of smoked salmon, makes for a satisfying dinner. Read more
Tuna with Pimiento-Stuffed Olives
December 29, 2007
This tuna and olives recipe is delicious way to greet your guests this holiday season! As the tuna steaks need to be marinated, start preparing the dish a day before it is going to be served. Make sure to cut the tuna steaks across the grain to form 1-inch thick cubes. Read more
Sinigang Big Head Carp (Carp Fish in Tamarind Broth)
December 26, 2007
This was my first culinary encounter with this asian variety of carp and I must admit it was a very pleasant experience. I found the fish very meaty and tasty, and with its firm texture, I am sure it will be as remarkable in fried, teriyaki, and sweet and sour dishes. And at a friendly price of $1.99 a pound versus $4.00 and up for salmon or halibut steaks, this ‘big-headed” fish is turning out to be my hands down favorite! Read more
Broil-in-Foil Tilapia (Broiled Mojarra)
December 21, 2007
A former classmate of mine, Monette, commented to me via a personal e-mail how she’d love to have easy-to-prepare, 30-minute type recipes. I agree! With career, traffic, household chores, picking up kids from school, taking care of hubby, PTA meetings etcetera, etcetera, a mother and wife has indeed quite a few balls to juggle. Who wants to sweat in the kitchen after a day of running around trying to please the boss at work? We want to whip up a meal and zip out of the heat in thirty minutes flat, right? Read more
