Shrimp and Tofu Tostadas
Thank you all for the get-well wishes. My engine is almost fully functional again. And if you have not gotten your flu shot yet, please do so asap. On a tastier note, I have something interesting for you to try this weekend. An appetizer that adds a delicious Asian twist to a Mexican dish — Shrimp and tofu tostadas. Wonton wrappers replace tortillas to create a crispy bed for grilled shrimps and tofu slices that have bathed in a ginger, soy, honey and sesame oil marinade. Continue reading Shrimp and Tofu Tostadas
By Raissa Nebie on January 21, 2010 | 0
Shrimp in a Blanket
The holiday season is here and wherever you turn, someone is having a party. Sadly, I’m not having a holiday party this year, for various (good) reasons. But if I were, there is one appetizer that would have a guaranteed spot on my table: shrimp in a blanket. I used to order these babies from a Thai restaurant in my neighborhood until it dawned on me one day that making my own would save me a lot of dough.
I’m usually wary of frying because it’s a messy activity, but these appetizers are well worth the effort. Continue reading Shrimp in a Blanket
By Raissa Nebie on December 21, 2009 | 4
Mussels: An Inexpensive Route to a Romantic Dinner
Are you inviting your new sweetie over for a private dinner at your place? Fresh mussels steamed in a fragrant broth of white wine, shallots and fresh herbs is seduction in a bowl. Best of all, it just might be the least expensive romantic meal you’ll ever cook.
Most mussels available for sale (and served in restaurants) in New York City are farmed mussels from Prince Edward Island (P.E.I.) in Canada. The current pricing around the city for these shell fish is about $3-$3.25 per pound. The P.E.I. mussels will work fine for this recipe, but If you’ve ever had mussels in Europe you might have noticed that they tend to be smaller and more delicately flavored, that’s because they’re wild instead of farmed. Lucky for us, Alex and Stephanie Villani of Blue Moon Fish sell wild mussels from the Shinnecock Bay in Long Island at several of New York City’s Greenmarkets. Best of all, the price is currently $2.50 per pound — yes that’s right, they’re cheaper and they taste better. The Shinnecock Bay mussels are usually in season from May to July but depending on the temperature of the water they can be available through the autumn as well. Let’s everyone hope this cool weather we’ve been having continues, okay? Continue reading Mussels: An Inexpensive Route to a Romantic Dinner
By Kathryn McGowan on July 6, 2009 | 0
Skip Dinner. Eat A Snack.
Like everyone, I’m tightening the ole belt these days, and have been trying, with some success, to limit my eating out budget. But here’s the hard part: cutting corners without cutting quality. So, something I’ve been doing differently lately is eating smaller meals throughout the day. Besides the fact that nutritionists argue that smaller more frequent meals reduce one’s tendency to overeat and provide our bodies with continuous energy, snacking out instead of eating out can save you a lot of cash. Continue reading Skip Dinner. Eat A Snack.
By Erin Patinkin on May 25, 2009 | 0
A Healthy Spin on Fish and Chips
Many people equate comfort food with mac’n cheese. But for me, the ultimate comfort food comes in the form of fried fish strips and thick-cut potatoes. Hot and crispy, fresh out of the grease bath. If it were up to me, I would eat fish and chips once a week. But that would not be very healthy, would it?
So, when I need my potato and Nemo fix, I turn to my guilt-free rendition of the classic: Whole Roasted Fish and Rissole Potatoes. That’s fancy for roasted fish and potatoes. Though I’m using Porgy, the ugly duckling of fish in this recipe, you’re free to use any fish you like. Red snapper, Branzini and trout are good choices. You can also use fish fillets or fish steaks if that’s what you fancy. I like roasting my fish whole because it preserves the flavor and it looks pretty. But that’s just a personal preference. Continue reading A Healthy Spin on Fish and Chips
By Raissa Nebie on May 8, 2009 | 0
