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!