Donna's Daily Dish
Inspiring people to create every day recipes
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Inspiring people to create every day recipes
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I couldn’t resist taking advantage of the ahi tuna sale at Whole Foods (prime members $14.99/lb.) As I didn’t have any idea of what to make for supper, I used the food app, epicurious.com, and found an interesting recipe for Fennel-Crusted Ahi Tuna with Lemon Aioli Over Couscous. The recipe originally appeared in Bon Appetit Magazine in August 2005. It’s a beautiful morning, John Elliot from CBS2 News says the humidity will be increasing as the week goes on. You’ll need something easy to make and won’t make you or the kitchen hot. Using your outdoor grill is a solution to your supper plans this evening. Yesterday my husband requested shrimp for supper. I’ve made shrimp part my of pasta dishes but hadn’t made it the center of a meal in a while. I recalled a grilled shrimp recipe that I had in my files, spicy grilled shrimp. Many years ago, this recipe appeared in a column Too Busy to Cook in Bon Appétit Magazine. The recipe was the submission of Selma Brown Morrow and Alessandra S. Brophy. I turned my iPad on Friday morning and I discovered my daughter had texted me the night before. She and my granddaughter were coming down to go to the beach. My sister was also down the shore, which worked out well for my daughter as she had some help for going to the beach. While they were gone, I had to figure out what to make for supper that evening. I asked my daughter for a suggestion and she wanted either fish or shrimp. I went to my usual online sources to look for a quick and seasonal entree. The NY Times Cooking app, had a recipe by Melissa Clark for Roasted Fish with Brown Butter Corn. For the fish you could use striped bass, flounder or red snapper. My son loves to fish. Be it off the jetty or on the ocean he’ll spend his summer days fishing whenever he can. Last week he was fortunate to have a friend invite him on their boat. They left the marina at 6 AM and by 7:30 had caught their limit. My son caught three large strip bass. Lucky for me and his sister, he was kind enough to give a large fillet to each of us. I prepared mine the other evening very simply to let the freshness of the fish shine through. I made my fish en papillote, meaning I placed the fish on a sheet of parchment and proceeded to enclose the fish in a pouch. I did this to keep the fish moist as it baked in the oven. I seasoned the fillet with salt, pepper, EVOO, a sprinkle of panko breadcrumbs and fresh chopped parsley. With the arrival of warmer weather, soft shell crabs are coming to market. While shopping at Wegmans today, they had in their fish case cleaned soft shell crabs for $6 ea. However, I went down the aisle a bit and saw they had a package of two pre-cooked, tempura coated soft shell crabs for $10. I couldn't resist an easy meal, so I picked up a package pre-cooked crabs for myself. The soft shell crabs had to be heated in a 350° oven, 10 minutes per side. Since my husband doesn't care for soft shell crabs, I picked up a half pound of scallops for him ($14.99/lb.). I prepared the scallops using Wegmans Pan Searing Flour ($2.99) and sautéed them in a bit of butter and extra virgin olive oil. What an awful morning it was today. Despite the downpour this morning, grocery shopping had to be done. While checking off the items on my Wegmans’ shopping app, I was trying to figure out supper for tonight. My initial plan was to prepare a pasta casserole, but then saw Wegmans reduced the price of scallops. The fishmonger said that over the weekend and today, scallops had a special price of $14.99/lb., down from a high of $18.99/lb. I couldn’t resist this impulse purchase. This past Sunday while shopping at Wegmans, I was trying to decide what to make for supper. Wegmans has a terrific seafood department. Their prices are competitive and they carry some local seafood. I love their crab cakes; you can purchase separately for $11 each or in their meals to go for $12 (an entree and two sides). After going back and forth with so many options, I decided on monkfish fillets. Now that the holidays are around the corner, my husband will be staying later at work. In rummaging through my freezer the other day, I was looking for something lighter to have for supper. My last package of fluke was tucked in there. In my recipe file I had a recipe for fish fillets over lentils and vegetables that I found in Prevention Magazine back in March 1999. The recipe has shredded carrots, sliced onions and baby spinach over lentils. |
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