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Skewered Fish With Couscous Is an Easy, Any Season Meal

partysugar — Fri, 25 Sep 2009 09:15:59 -0700

In terms of cooking seasonal cuisine, late September and early October can be a confusing time. The farmers markets are still overflowing with heirloom tomatoes, while butternut squash and apples begin to appear, too. I can't help but wonder, am I supposed to make Caprese salad or butternut squash soup?

Instead of obsessing over what to make, I like to select dishes that are virtually season-less, like this skewered fish with couscous. The fish chunks are coated with a store-bought tapenade before being cooked under the broiler. Served with a quick-cooking couscous, it makes for a healthy, balanced meal that comes together in minutes. To offer it to your family, check out the recipe and read more.

Mahi-Mahi Skewers With Tapenade and Couscous
From Bon Appétit

Ingredients

1 cup plain couscous (about 6 ounces)
1 teaspoon coarse kosher salt, divided
1/3 cup purchased tapenade
3 tablespoons fresh lemon juice
1 teaspoon freshly ground black pepper
1 pound mahi-mahi fillets, cut into 1-inch cubes
1 cup purchased pico de gallo, drained
Special equipment: Metal skewers

Directions

Preheat broiler.
Bring 1 cup plus 2 tablespoons water to boil in heavy medium saucepan. Stir in couscous and 1/2 teaspoon coarse salt. Remove from heat. Cover and let stand until water is absorbed and couscous is tender, about 10 minutes.
Meanwhile, stir tapenade, lemon juice, 1 teaspoon pepper, and 1/2 teaspoon coarse salt in small bowl to blend.
Transfer 31/2 tablespoons tapenade mixture to another small bowl and reserve for couscous.
Thread fish pieces onto 4 metal skewers; arrange on broiler tray. Brush fish on both sides with remaining tapenade mixture. Broil fish until just opaque in center, about 4 minutes per side.
Fluff couscous with fork. Gently stir in reserved tapenade mixture. Stir in pico de gallo or serve it alongside. Mound couscous on plates. Top with fish skewers.

Serves 4.

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The Basics: Pico de Gallo

partysugar — Fri, 15 May 2009 08:00:34 -0700

During the Spring and Summer, you can almost always find the ingredients for pico de gallo in my fridge. This delightful Mexican condiment has a fresh tomato base and is flecked with raw onions and minced jalapeno. Just-squeezed lime juice adds a refreshing tartness. If I have cilantro, sometimes I'll stir that in, too.

To simply enjoy the pure flavor of pico de gallo, serve as a dip with crunchy tortilla chips. Or use the versatile mix in a number of creative ways. Place on top of grilled fish or steak. Stir into a salad of mixed greens or fold with cooked couscous. Toss with shredded chicken and you've got a quick filling for tacos or enchiladas frescos. Place in between soft tortillas with cheese and make quesadillas. Puree in the food processor for salsa.

See? The possibilities are endless. Get this recipe that you'll be making well into next Fall when you read more.

Pico de Gallo
From Emeril Lagasse

Ingredients

1 1/2 pounds plum tomatoes, cored, halved, and seeded (about 2 1/2 cups)
3/4 cup finely chopped white onions
1/4 cup chopped fresh cilantro leaves
2 tablespoons fresh lime juice
2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium)
1 teaspoon minced garlic
1/2 teaspoon salt

Directions

Cut the tomatoes into 1/4-inch dice and place in a bowl.
Add the remaining ingredients and stir well to combine. Cover and allow to rest at room temperature for 1 hour for the flavors to blend.

Makes about 3 cups.

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Not Your Regular Nachos: Crab Nachos

partysugar — Thu, 10 Apr 2008 11:41:19 -0700

What do you get when you combine crispy, salty chips with spicy, melty cheese and fresh, flaky crab? Some amazingly delicious nachos! Between the newly-picked crab, the homemade pico de gallo, and the pepper-jack béchamel, these nachos are more gourmet than ghetto - who said Mexican food can't be high end?

The recipe calls for blue corn tortilla chips, but any tortilla chip would work. I used frozen corn - make sure it's thawed, you don't want soggy nachos - because fresh isn't in season. These nachos were incredibly tasty and I'm definitely making them again. To look at the recipe, read more.

Crab Nachos
From Emeril Lagasse

Ingredients

4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups milk
1 small can chopped green chiles, drained
1 1/2 cups grated Pepper Jack
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 (9-ounce) bag blue corn tortilla chips (8 to 10 cups)
1 pound lump crabmeat
1 cup cooked fresh corn kernels, from about 2 small ears of corn
2 cups grated cheddar
1/4 cup green onions, finely sliced
3/4 cup sour cream, for garnishing
2 tablespoons chopped fresh cilantro leaves, for garnishing
Pico de gallo, for serving, recipe follows

Directions

In a medium saucepan, melt the butter over medium-high heat and whisk in the flour. Cook, stirring constantly, for 2 to 3 minutes. Do not allow the flour to color.

While whisking constantly, add the milk in a steady stream. Add the green chiles and bring the sauce to a boil. Cook, stirring frequently, for about 5 minutes, or until the sauce is thickened and bubbly.
Add the pepper jack, salt, and cayenne pepper and stir until the cheese is melted and the sauce is smooth. Cover and remove from the heat.
Preheat the oven to 400°F.
In a large, ovenproof shallow casserole or on a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the crabmeat, half of the corn, and half of the cheddar cheese.

Top with the remaining tortilla chips, crabmeat, and corn.
Pour the hot cheese sauce over the crab and corn, then evenly spread the remaining grated cheddar over the top.
Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes. Garnish with the sliced green onions, sour cream, and cilantro. Serve with the pico de gallo alongside.

Serves 6.

Pico de Gallo:

3 ripe plum tomatoes (about 3/4 pound) or 1(14-ounce) can whole tomatoes, drained
1/4 cup chopped yellow onion
2 tablespoons minced cilantro leaves
1 jalapeno pepper, stem and seeds removed, finely chopped
1/4 teaspoon salt
1/2 teaspoon red hot sauce (recommended: Emeril's Hot Sauce)
2 teaspoons fresh lime juice
1 clove garlic, minced

In the bowl of a food processor, combine all ingredients and pulse until the salsa is of uniform consistency but still slightly chunky, about 7 pulses.
Transfer to a bowl and set aside until ready to serve the nachos.

Makes about 1 cup.

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Pico de Gallo

partysugar — Thu, 14 May 2009 17:26:07 -0700

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Fast & Easy Dinner: Grilled Shrimp Tacos

partysugar — Wed, 16 Sep 2009 08:00:56 -0700

Happy Mexican Independence Day! Although many Americans confuse Cinco de Mayo with Mexico's independence, it's actually celebrated on Sept. 16. To commemorate the occasion, how about offering your family these quick yet delicious shrimp tacos? Served on warm soft tortillas with a simple sour cream-cumin sauce, these shrimp are plump and succulent. Although the recipe requires that you grill the shrimp, it also explains how to cook them under the broiler. If you have extra time on your hands, consider making a homemade Mexican fiesta complete with pico de gallo, guacamole, and salsa. Get the uncomplicated shrimp taco recipe now.

Taste Test: Doritos Late Night Tacos at Midnight

YumSugar — Fri, 24 Jul 2009 03:30:32 -0700

In the interest of living a healthier lifestyle, I've been trying to cut out my habit of late-night snacking. Unfortunately, it hasn't gone so well, as that's my favorite time of the day to snack. And the fact that Doritos sent me a bag of special-edition Late Night Tacos at Midnight? That doesn't make it any easier, either.

These chips are intense: each triangular bite is densely covered in a blizzard of burnt orange powder and flecked with black spices. Upon first trying them, I wasn't too crazy about their seemingly artificial taste. They had a flavor that I couldn't pin down - but by the 15th chip or so, I'd figured it out. To find out what they taste like, keep reading

Happy Hour: Tomato Water Martini

YumSugar — Mon, 29 Jun 2009 14:00:55 -0700

When the Summer's in full swing, I pretty much live on tomatoes. I eat them out of hand and in salads, drink them in gazpacho - and now, thanks to Michael Chiarello, I can swim in them! In addition to making fresh mozzarella on the spot and singing the virtues of sustainable agriculture, chef Chiarello also introduced the audience to a savory martini made from tomato water, a clear liquid with a delicate, acidic flavor that's produced when tomatoes are strained of their juices. When paired with bocconcini and a chiffonade of basil, this genius non-alcoholic martini resembles a caprese salad in a glass.

The best part: make use of beloved tomatoes by reserving their remains for another recipe (pico de gallo, anyone?). Make this distinctive drink when you read more

Taste Test: Jalapeño Kettle Chips

partysugar — Mon, 18 May 2009 12:50:30 -0700

The other day when I went to purchase chips for a barbecue, I was surprised to see a new flavor on the supermarket shelves. Dubbed "a fiesta in a bag," jalapeño is the latest addition to the Kettle Brand family. Since I'm a huge fan of Kettle Chips, I grabbed one of the green bags - the fiery red jalapeño looked so enticing! To find out how these chips taste, read more.

With a thick crispness and satisfying crunch, the texture of the chips is signature Kettle. A slightly sweet onion flavor hits the tongue first, and it's followed by the unmistakable punch of fresh green jalapeño. In each bite there is a nice heat that's not too spicy or overpowering. There's nothing artificial about these all-natural chips, and they're incredibly addictive. While the chips are delicious on their own and a nice accompaniment to a sandwich, I wasn't too crazy about them with dip. When I dipped a chip into pico de gallo, the flavors clashed and did not complement each other. Still these chips are good; if you enjoy jalapeños, give them a chance.

Have you tried jalapeño Kettle Chips? What did you think of them?

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What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 16 May 2009 09:30:53 -0700

Delightful pico de gallo tastes great in tacos, atop grilled steak, or folded into couscous.
Test your ingredient knowledge of classic cocktails.
Party plans a Mediterranean-inspired belly dancing bachelorette.
A sneak peek at San Francisco's unique dining experience, Mission Street Food.
Frank Bruni, the New York Times's restaurant critic, is stepping down.
Six ways to cut libation costs when planning your wedding.
Learn the real reason onions make you cry.

Burning Question: Why Do Raw Onions Make You Cry?

YumSugar — Thu, 14 May 2009 03:30:38 -0700

If you've ever chopped raw onions to add a bite to pico de gallo or crunch to a hamburger, chances are, you've found yourself tearing up over the cutting board. But why is this single vegetable, only in raw form, solely responsible for a great deal of weeping?

Along with chives, garlic, and leeks, onions fall under the allium genus. These plants are known to absorb sulfur from soil, which aids in the formation of volatile molecules called amino acid sulfoxides. When an onion is cut, it releases enzymes that break these sulfoxides down. Then a second type of enzymes converts into a gas that irritates the eyes. When the onion's vapors reach your face, the cornea of the eye signals gland cells to wash the irritant away with tears.

While green onions, shallots, leeks, and garlic produce the same gases, these vegetables produce much less of them, and won't make you cry. When you cook an onion, you're actually rendering certain enzymes inactive, so vapors don't burn your eyes. Although a tearless onion has been developed, if you don't have one on hand, simply remember to chop onions last.

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