fish pasta

Ever wondered what to do with leftover cooked fish?  For the record, I am not a fan of eating day-old cooked fish.  However, Mr. S is and he enjoys constructing a cold fish sandwich…eww!  However, this fish pasta has changed my view.  Last week I was in the mood for pasta but didn’t fancy a…

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monkfish stew - a taste of the Med

As a cook, one needs to be flexible.  The other day I was cleaning out a cubby hole where a pile of paper with scribbled recipes waited; some were tossed either because the dish was made or it wasn’t something I wanted to make.  I cook according to my mood and when I am at…

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prosciutto-wrapped monkfish

Over the last decade I have made a conscious effort to support farm-to-table and know your farmer or fisherman, but sometimes not knowing what your food looks like before it lands on the table is good thing!  Let me explain. Take monkfish, for example, it’s one helluva an ugly fish!  Its body is composed mainly…

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fish wellington - light & delicate

We have Julia Child to thank for making beef Wellington popular.  The dish was aired in 1965 on a New Year’s day broadcast.  I have eaten it maybe two or three times during my adult life; I enjoyed it but sometimes the meat was overcooked and when buying in a restauarnt, it isn’t cheap.  It…

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lime and cashew fish rolls

This is the second time I’ve made this dish. The first was the week of the new year and I was in search of something different from the food I usually make during the holidays.  Lime and cashew paste smeared over the fish sounded so good – it was delicious!  But…I struggled with the rice…

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fish tacos

“What’s for dinner?” asked Mr. S.  I said I was thinking of fish and he said good!  We haven’t had fish in a while but these days with the way my memory works it was most likely only a week or so ago.  Cinco de Mayo (the 1862 victory of the Mexican militia over the…

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Fish cheeks? The first time I heard this we were living in Hong Kong. The Chinese love fish and the prized part is the cheek. Why?  The cheeks are the tastiest and sweetest part of the fish…I kid you not! Tender chunks of flesh that smell like the ocean and are opaque. A smaller fish…

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Looking to serve fish in a fun, slightly messy way?  Tacos have been around for hundreds of years and we all have our favorite fillings but have you tried using fish?  Baja California is considered the birthplace of the fish taco – TweetFacebookLinkedInTumblrStumbleDiggDelicious

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Anyone who knows me knows of my phobia of fish bones. As a kid, I choked on one too many and as a result I steer clear of fish that isn’t filleted. And, if I do find a bone in a piece of fish, it’s akin to an appetite suppressant and am turned off by…

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This is my new go-to BBQ sauce…I want it on everything!  On Tuesday I attended a cooking class compliments of my daughter (for Mother’s Day) and really wasn’t sure what to expect.  The menu appealed to me but I wasn’t sure how the instructor would come across.  It’s so important to hit the ground running…

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