Tag Archives: capers

under the sea…

Tonight I ventured out of my comfort zone regarding dinner… I am quite adventurous in regards to trying different [sometimes strange] dishes, but one of the areas I am skeptical to delve into is seafood [shellfish is another story]…
I have never been a huge fan, but try once in a blue moon to incorporate these savages of the sea into our meals, and today was the day!
After picking up a beautiful piece of swordfish, it was now the decision of what the hell to do with it… first things first, a seasoning of s&p on each side. While the seasoning penetrated the swordfish, I diced up an onion, fennel and minced some garlic. Once everything was softened, a can of plum tomatoes went into the pan and received quite some destruction! The sauce was coming together, but in many of my dishes some wine needed to make an appearance, along with some chicken stock. As everything started to really get to know each other, a quick taste happened, an extra dash of salt came into play and lastly some briny capers joined in the fun. The chunky sauce now was told to play the waiting game.
Now the swordfish, after sitting aside, was gently placed into a screaming hot cast iron skillet and cooked for roughly four minutes on each side. The center was becoming a beautiful white color and the exterior a gorgeous brown…
As soon as cooked through, it was time to plate and then enjoy! The swordfish was rested high atop the beautiful sauce, garnished with a sprinkle of fresh lemon juice and a hint of lemon zest.
The flavors were incredible and brought everything on the dish to life. Slightly salty from the capers, sweet from the fennel and onion, meaty from the swordfish, while a bit of zip from the fresh lemon… could we be converted?

at a low simmer…
-R

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al fresco dining under the NY[City] stars…

Tonight started off with a much needed happy hour in the infamous Meatpacking District. After a few drinks with a dear friend, it was time to move on to dinner reservations at Crispo. Upon arrival, we were whisked away to a tucked away outdoor area to enjoy an amazing dining experience! Choices were not easy to make thanks to a scrumptious menu, but the waitress would not have that!
To start the dinner off, I ordered us three different appetizers. First were mozzarella risotto balls, fried to a golden hue and served with classic marinara sauce. The first bite was a crunchy surprise that revealed a silky, creamy interior. Our second was a childhood favorite, eggplant caponata. A wonderful mixture of eggplant, green olives, capers, pine nuts and other lovely flavors married in to a medley of deliciousness. Our third appetizer was an amazing crispy pork belly served with figs and bitter greens… Need I say more! For my main course I ordered bucatini alla amatriciana.
This dish was classic Italian… a fresh spicy tomato sauce mixed with guanciale (cured pig jowl), chilies covered with a flurry of pecorino cheese! Smokey, slightly sweet and just an all around hearty dish with rich flavors!
After eating this masterpiece, there was no room left for dessert… perhaps something sweet will make its way into my belly tomorrow night!

at a low simmer…
-R

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catch of the day!

Normally you don’t catch me cooking fish… once in a very blue moon usually, but I have been trying to incorporate this into menu planning and our diets!
So thanks to a very talented fisherman, I was offered a fresh caught trout. What better way to try fish, than one that was caught and immediately brought to my house. This task was not for the faint of heart however, cleaning the fish was not the most appealing thing I have ever done in my culinary career… The fish was staring me right in the face the entire time!!
Anyhow, after a thorough cleaning and filleting, the trout was ready to become a sexy dish… I decided to pan fry the trout and do a meunière-style preparation. For the sauce, rather than using lemon, I twisted things up and replaced lemon juice with lime juice, added some capers and white wine! added a bit of cayenne pepper to the flour for a kick of heat!
I dusted my trout filet in flour that I spiced up with some cayenne for a little punch of heat. Before cooking, I spanked off the excess flour and immediately placed it into my screaming hot oiled pan. A few minutes on each side and then it was time to prep the sauce… butter, some briny capers, fresh thyme, the lime juice, a touch of white wine and that was it!
For a touch of freshness and color, a bit of lime zest was gently caressed across the trout, and the lime butter caper sauce draped over…
The flavor… AMAZING! I know we will be having trout again really soon!

at a low simmer…
-R

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