As you know, I am “Flay – Fanatic”, always trying his recipes. This tirado de mahi mahi is one of the best things I’ve ever eaten so it’s going on my “Flay-favs” list. Here’s the recipe: Mahi Mahi.
With apologies to my friend Kat who owns SlimGenics and knows a thing or two about a nutrition, I served this with red beans and rice. (She advised me to avoid white rice and switch to brown.)
The Divas dish on Mimi’s dish. Mimi: The only change I made to this recipe is that I cooked 1 pound of mahi mahi because it was just for me and my husband. Other than that I followed the recipe to the letter. I wasn’t sure about marinating cooked fish or serving it at room temperature but, really, who am I to question Bobby Flay? Also, the avocado, mango salsa? You can’t save the leftovers. The avocado turns brown and mushy — yuck! Sue: Mimi cracks me up when she gets going on her Bobby Flay kick. If she ever met him, I bet she’d faint. She is right though, his food is delicious. This would be a great meal to cook this summer for my family. I could serve it with my Confetti Rice (click here) . Since I will serve it at room temperature, we can hang out having drinks and chips and salsa before. We love a party!
Easter morning sunrise. All that beautiful snow … caused our flight to Mexico to be canceled last Wednesday. So, what better way to celebrate than to head out to church early (7:30 AM service!) and then make a fabulous champagne brunch?
I wanted to start with something “fancy” so I made a lobster, mango, avocado salad with citrus vinaigrette. No recipe, just throw things together and serve on arugula. Such an indulgent brunch called for something a little healthy — steamed asparagus drizzled with olive oil and lemon juice, sprinkled with lemon zest and sea salt. No recipe, just wing it. Ina Garten’s recipes are fool-proof — her spinach and cheddar soufflé was diva-licious. Follow her recipe to the letter and it’s a snap to make Ina’s Soufflé.
Ina’s spinach and cheddar cheese soufflé
Mimi’s lobster salad
Don’t forget the champagne … Deutz Brut Classic — one of my favorites!
The blizzard rolls into NYC…
…leaving streets empty.
This storm was so big, it had a name: Jonas. With nearly record-breaking snowfall what’s an apartment bound New Yorker to do? Cook and eat of course!!!! We love sitting around and sharing a cheese and meat plate before dinner. This soup is real comfort food and perfect for the first night of a blizzard. Get the recipe here. Comfort Soup
Get started with a cheese and meat board…
…finish with a hearty soup.
Day 2 brought plenty of sun…
…piles of snow…
…a trek to Central Park…
Dinner that night was my grandmother’s Irish stew. A real stick to your ribs meal.
…now THAT’s comfort food… stew with dumplings.
If you simply follow the steps in my handwritten recipe, you’ll create a great stew. The dumplings are right here: Dumplings!
The Divas dish on Sue’s dish. Sue: I’ll mention a couple of things about the stew and dumplings. You can use chuck cut into 2 inch pieces for the stew. Be very patient browning it. If you crowd too much in the pot at once the meat steams rather than browns. Use 2 tbsp of butter to brown the meat. Add more butter if you need to — it’s just stew not some secret formula. When making the dumplings don’t over mix them. The batter will be very lumpy. When you drop them into the stew it thickens the broth. Mimi: It absolutely tickles me to go through Sue’s ancient recipes and discover these handwritten, well-worn pieces of paper. That’s how you know it’s good food … they’ve stood the test of time. I’m not a big root vegetable or leek fan so I’ll pass on the soup. But, that stew with dumplings …oh boy… get in my belly now! My first attempt at making dumplings was a real mess so, I definitely should give it another shot.
July 24,2015 I posted pasta puttanesca — the summer version — you don’t cook the sauce, just toss the ingredients. Here’s the winter version which is just as delicious and easy, easy easy!!! I used Rachael Ray’s recipe but honestly there’s a million puttanesca recipes online. Just google it.
The Divas “dish” on Mimi’s dish. Mimi: What can I say? When I’m feeling lazy (that’s my version of being a “bad girl”), this is a go to meal. Other than using Kalamata olives, I followed Rachael’s recipe to the letter. Some people don’t serve this with grated cheese because anchovies and cheese don’t go together. I kind of like the cheese. Sue: In our family, serving the cheese would be a big no no! Traditional Italians do not put cheese on this pasta. When I make it I leave the capers out — no one in our family likes capers. Cheese? … capers? … like I always say: “to each his own”.
The guy at Whole Foods suggested I try paiche as an alternative to halibut. At 1/3 the cost of halibut per pound, I figured, why not? How bad could it be? I served it with a quinoa pilaf that I found on the Whole Foods website. The fish and pilaf were delicious. Here’s the recipe I adapted for my meal: Quinoa Pilaf.
The Divas “dish” on Mimi’s dish Mimi: Google paiche and you’ll see what I mean by ugly. It’s not for nothing that the reality show “River Monsters” featured this hideous fish. UGH! So, anyway it’s very mild and tastes great. I used a very light touch with cajun seasoning that I rubbed on the fillets before sauteéing them in a little olive oil. The large tomatoes didn’t look so great so, I substituted grape tomatoes which are always sweet and diva-licious. Sue: Hmm … quinoa isn’t really on my “go to” list for side dishes, but this looks like a great pilaf, especially with the spinach and tomato combo. There’s probably a lot of different nice, mild, white fish that could be substituted in this recipe. I think I’ll give halibut a try since my husband and I love it.
New Year’s resolution number one: go back to eating healthy, the party’s over! I’m always looking for interesting fish ideas and this recipe in the January issue of Food & Wine Magazine just jumped off the page. Jonathan Waxman is known for mastering the perfect roasted chicken … and I’d say he’s also mastered this delicious Asian influenced red snapper recipe. Red Snapper in a snap!
Divas “dish” on Mimi’s dish. I had to make a number of changes in this recipe. I couldn’t find fermented black beans (or black bean sauce) so I skipped that ingredient. Even though it’s not a substitute, I added a dash of fish sauce. The store had no small bok choy so I just bought the large. Finally, I had no rosé wine, so I used a dry but creamy chardonnay. Even with all these changes, the meal was so good it’s now on my list of “go to” fish dishes. Sue. My husband and I love red snapper so, I’ll definitely be trying out this recipe. I’m pretty impressed with Mimi’s substitutions … she’s usually “by the book” so this was pretty daring for her!
I think if I was willing to make them, my husband would eat huevos rancheros every day of his life. For a special new year treat, I whipped some up this morning. I adapted this recipe, which seemed fairly simple, from an article in the Wall Street Journal. Huevos Rancheros
Divas “dish” on Mimi’s dish. I made the sauce a day ahead of time so the flavors would meld and I adjusted the recipe to include refried beans and chorizo sausage. Instead of garnishing with avocado, I used queso fresca … simply because this is the way he likes his huevos. There is an old wives’ tale that what you do on the first day of the year sets the tone for the rest of the year. As far as this breakfast, I’m sure my husband hopes this is the case! Sue. I make a hearty breakfast for my husband every morning … this might be a little too much for a weekday. But, after a celebration with much wine, food and song, a breakfast like this might be just what the doctor ordered!