Here’s another recipe based on a similar one from the Alaska Seafood website I mentioned in a previous post. The original recipe has a more Southwest flavor, which I’m not particularly fond of. So I made adjustments and came up with something different. Here’s the frittata all puffy and hot from the oven… (more…)
When you mention tetrazzini, you get visions of pounds and pounds of turkey sitting in your refriegrator days after Thanksgiving. You normally would not associate tetrazzini and canned salmon…but it’s a great way of serving fish to your family.
We all know how good Omega-3 fatty acids are for our health. It’s not just good for the heart. Did you know it’s beneficial for diabetes, rheumatoid arthritis and even your mental condition? Not that my mental condition needs improving…but hey, if it’s our mental health, we all need a boost!
I really wanted to introduce more fish into our diet and canned salmon is such a convenient way…if only I could serve it more creatively. Thankfully, there’s a website hosted by the Alaska Seafood Marketing Institute that has a variety of recipes for Alaskan seafoods, including canned salmon. I tried the Smoked Salmon Jardiniere when I was back home and even the kids loved it. So here I am again, trying another of their recipes.
I first tried this dish at a small Chinese restaurant somewhere around the Timog/Circle area of Quezon City. For some strange reason…like a failing memory…I cannot recall the name of the place! It was a favorite lunch choice of my officemates and I, quite affordable and consistently serving good, simple Chinese cuisine. I heard they closed some years ago, quite a surprise since they were always full.
Some 4 years ago, Spouse and I went to visit my sister in New England and had a chance to visit New York and New Jersey. I made it a point to go to NYC’s Chinatown and specifically requested this dish at a non-descript Chinese eatery. They didn’t have it on their menu. But with a little explanation from this non-Chinese speaking Asian, they came up with exactly the same thing I had in Quezon City. I was so excited to have it again! (more…)
I found an interesting fish recipe that had two classic Filipino flavors: vinegar and garlic. There are so many Filipino dishes and food preparations that are essentially nothing more than garlic and vinegar. There’s paksiw, longganisa, vinegar dips for almost anything - all with plenty of garlic. Even the popular adobo can be cooked without the soy sauce - but you need to have the whole head of garlic and vinegar….
Yup, Filipinos are big on garlic, much more than the Italians I would say. So this recipe for Tuscan Grilled Trout was a very appealing and easy choice for lunch. (more…)
Mussels with my spaghetti is something new to me….oh, but I loved it! It was another great way of serving pasta which I stil have to get over. The lemon juice was a nice contrast to the sweetness of the mussels and tomatoes…the garlic gave it just the right kick and the parsley added freshness. Of course, the extra virgin olive oil at the end will make a big difference. Add it after you turn off the heat for maximum flavor.
The mussels were frozen with some of its juices. Unfortunately, we don’t farm mussels in Colorado. I bought the pack with the idea of making it into a Filipino adobo like my dad used to make.
Today, Spouse and I were at the Pike’s Peak Library and I was thumbing through a magazine when I chanced on this recipe. It was simple and satisfying, plus something I’d never tried before. Best of all, I had all the ingredients waiting at home. (more…)
After cooking a dish a couple of times, and introducing some of your own innovations, it becomes yours. Like this Fish with Blackbeans and Tofu which has become one of mine and Spouse’s favorites. This recipe is based on a couple of recipes I used in the past.
It’s evolved to be a quick and easy dish, preparation-wise, much simpler than the original versions. I’ve also eliminated the use of cornstarch since I prefer my sauce lighter.
The only difficult step here is the frying of the fish and tofu. I dislike frying anything because of the cleanup that’s required after. But for this, it’s a necessary evil - both the cleaning and the frying… (more…)
I made this easy Shrimp Gambas to go with my shrimp-less paella from yesterday.
For starters, I took some 200 grams of peeled shrimp and just heated some olive oil in a pan and stir-fried them with some crushed garlic, salt and white pepper. Soon as I spied some browning in the shrimps, I turned the heat off.
Simple really…hope it was good….but I will never know!
Tapas, the Little Dishes of Spain
Food allergies are a terrible thing to live with, especially if it’s shrimp and crustaceans you cannot eat anymore! Does one really have a choice when the last lobster meal I had sent me to the emergency room half dead? Goodness, but hat meal was worth it….
Spouse loves shrimps. He has a nose like an English hound for the best deals on “Eat All You Can Shrimp” promos from here to Iowa. For Valentine’s Day, I just had to make him a shrimp dish to make up for all the shrimp he cannot have all the rest of the year. (more…)
