priligy lietuvoje

Archive | Recipes RSS feed for this section

RECIPE | Spicy Chicken Cannelloni

By on October 11, 2011 in mmm! - mini mangia memoir, Recipes

Spicy Chicken Cannelloni

Happy Birthday to Tony! This was made with L-O-V-E!

I don’t know if it was like this in your house growing up, but when your birthday rolled around, that meant you got to pick your “Birthday Meal”.  I can tell you my husband’s —pork chops, apple sauce, Mrs. Weber’s famous Mac & Cheese, and baked beans. BAM! And who says I don’t listen!

Well, I’ve also heard Tony’s.  And Tony’s is a pain in the ass.  He always wanted either homemade spaghetti and meatballs (nothing like rolling raw meat for a good 2 hours) OR he wanted stuffed cannelloni (nothing like trying to fill a tubed pasta and having the damn pasta break).

I decided it was worth the hassle for my dear friend, especially since I will be out of town on his actual birthday.

Our Mangia Memoir (what we’ll remember):Irmaliz kneading homemade dough

Tony was closing at JCrew and Adam was out of town, so Irmaliz and I decided to have a little girls night in.  I mentioned that I wanted to surprise Tony with a pre-birthday meal and she was down for some fun in prepping it.

I made the spicy marinara before Irmaliz got here, so we could concentrate on making the homemade pasta.  Yes, the old way. We did the infamous dough “well” and used a pasta crank that is older than God. Irmaliz was quite the kneader too.  She even managed to look super fine while grinding the hell out of dough.

It was fun to make everything from scratch.  I’d never made fresh pasta sheets (like lasagna size) before. We usually just make the dough and it turns immediately in to ravioli.  It was pretty scary.  The sheets just kind of undulate in the water, folding and unfolding –almost dancing.  Beautiful.  But beware, when you take those things out, they are hotter than hell, especially when you are trying to get them to lay flat on the paper towels.

Ingredients

  • 1 lb cannelloni store bought or homemade
  • Spicy Marinara sauce store bought or homemade with addition of red pepper flakes
  • 1 lb shredded chicken
    • 1 tsp garlic powder
    • 1 tsp paprika
    • 1 tsp cayenne
    • black pepper to taste
    • salt to taste
  • small container of ricotta cheese
    • 1/2 tsp nutmeg
    • 1/2 tsp cinnamon
    • 1/2 cup parmigiano
    • 1/2 tsp garlic powder
    • black pepper to taste
    • salt to taste

Directions

  1. Have the sauce pre-prepared and simmering.  Take the cooked shredded chicken and add to the simmering sauce, so it soaks up the flavor.
  2. If you are making homemade pasta, prep the dough and let it sit for 20-30 minutes.
  3. In the meantime, prep your ricotta cheese with the seasoning above. Be sure to mix well.  Let sit for half hour.
  4. If making homemade dough, roll out the dough into lasagna style sheets.
  5. Strain chicken from the marinara sauce (be sure to reserve the sauce), then add the seasoning above and mix well.
  6. If using homemade pasta sheets, cook in boiling water for about 30 seconds or until al dente.  If using, store bought, follow box instructions.
  7. Line the pasta sheets out on to damp paper towels and start assembling the cannelloni.
  8. Add the spoon full of chicken, followed by ricotta and roll the lasagna sheet 1-2 times to create a tube shape, then cut the tube from the rest of the dough sheet. Place tube into casserole pan seam side down and repeat for remaining.
  9. When casserole in filled with tubes, laddle spicy marinara over the top and shred a layer of parmigiano on top.
  10. Bake in over 350 for approximately 30 minutes.

 

 

Share
Comments { 0 }

RECIPE | Mango Basil Bellini

By on October 6, 2011 in mmm! - mini mangia memoir, Recipes

Looking  for a new Happy Hour concoction? Look no further.

Mango Basil BelliniTony’s Lip Smackin’ Mango Basil Bellini

  • 1 extra ripe mango
  • 1 bottle Prosecco
  • 6 basil leaves
  • pinch salt
  • Cut mango into small, manageable pieces. Place a pinch of salt, along with 4 torn basil leaves and mango into container and muddle to a fine puree.  Pour puree into serving glasses and top with chilled Prosecco. Garnish with basil leaf.

Our “Mangia Memoir” (what we’ll remember)

It’s 4:00p on a Friday. Tony and I both happen to be home.  We sadly look at the mango that Kelvin bought us from a local farmers market and realize we didn’t eat it in time. It’s gone to mush.  But do we fret…NO! When life gives you lemons, errrr….too ripe mangos…make lemonade…I mean…Mango Basil Bellini!  We step outside to our balcony garden, pinch a few basil leaves, turned on some Adele on Pandora and got to work.  We waited for hubby to get home to toast to the weekend!

Share
Comments { 0 }

In Honor Of…Nat’l Coffee Day

By on September 29, 2011 in In Honor Of..., Recipes

Affogato with nutella gelato and espresso

We wish every day was National Coffee day, so we could enjoy this treat — Affogato!

Affogato is an indulgent, super fun way to get your coffee kick.  And it’s a great “quick dessert” when you have unexpected guests.

Affogato with Nutella gelato, chopped Hazelnuts and grated cocoa

  • 2 scoops of gelato
  • 1 shot of espresso
  • chopped hazelnuts
  • bar of dark chocolate for grating
  • Scoop gelato into serving glass, slowing pour the espresso around the sides of the ice cream, top with chopped hazelnuts and grate chocolate over the top.   I topped mine with a little bit of cinnamon just for fun :)

 

 

 

 

 

 

 

Share
Comments { 0 }

RECIPE | Amatriciana with Tagliatelle Pasta

By on September 26, 2011 in mmm! - mini mangia memoir, Recipes, Travel Eats, Uncategorized

Amatriciana Sauce with Tagliatelle Pasta

While living in Rome, I used to go to this little familypiece of guanciale owned restaurant near my friend’s apartment at the Policlinico stop on the blue line.  Money was tight, so we ate a lot of pasta.  One of my favorite meals was Sugo all’amatriciana.  They usually served it with beautifully al dente spaghetti or bucatini.  I thought it was time to bring this dish back to the states.

My family and I visited Jungle Jim’s International market and were able to find the number 1 ingredient for Amatriciana… Guanciale (aka pork cheek).  To read more about the Jungle Jim’s adventure, click here Jungle Jim’s Post

Our “Mangia Memoir” (what we’ll remember)

I know why my dad took us to Jungle Jims.  It’s because he knew I’d loooove it. And then we’d get to come home and cook together.  In the kitchen where I grew up.  At the dining room table where we’ve had so many meals.  Nostalgia.  Food brings people together. And in my family, cooking brings you even closer.  My dad and I busted each others chops all night.  “You are doing it wrong”.  “Move over, you’re hogging the counter”.  “When’s the pasta gonna be done?!”  “What are we gonna make Jaclyn?” (Jaclyn is my brother Nick’s lady friend that is a vegetarian.  I guess pork jowl would be considered meat.)  But, busting’ chops in my family is a sign of love.  I cherish these moments.

Ingredients for AmatricianaAmatriciana with Tagliatelle Pasta

  • ¾ pound guanciale sliced thin and in pieces.
    • If you can’t find guanciale, you can use pancetta
  • 4 garlic cloves sliced super thin.
    • I like it garlicky, so you can add/subtract to your taste
    • I sliced the garlic with a razor blade. Yes, alla Goodfellas.
  • 1 red onion, halved and sliced 1/4 inch thick.
    •  Some recipes say to do it 1/2 thick, but I prefer thinner.
  • 1 ½ teaspoons hot red pepper flakes.
    • Obviously add/subtract based on how hot you and your guests like it.
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cups chunky tomato sauce
  • 1 pound Tagliatelle or whatever long pasta you prefer
  • 1 bunch of flat-leaf parsley, leaves only
  • Pecorino Romano, for grating

thinly sliced garlic using a razor blade (alla Goodfellas)

Directions

  1. Start a pot of water to boil for the pasta.
  2. After cutting the guanciale into small pieces, put into a skillet (no extra oil) and begin to sautee.  Cook until it loses about half of it’s fat.  Do not overcook it, because it will turn into crispy pork bits.  Delicious, but not what we are looking for.
  3. Remove guanciale from skillet and place onto plate with paper towels.  Pour almost all of the fat out of the pan. Reserve enough to sautee garlic and onions.
  4. Add in onion and sautee until translucent. They should not have a “bite” or “crunch” to them.
  5. Throw in thinly sliced garlic.  It will basically melt away into the pan. Thanks Paulie from Goodfellas.
  6. Toss in the tomato sauce and simmer for about 10 minutes.
  7. Add in the reserved guanciale and parsley and simmer for 5-8 minutes.
  8. Add in cooked Tagliatelle pasta and let it set in the sauce for a few moments to soak up the flavor
  9. Place into serving dish and grate cheese over top

The Verdict

  • 4 stars
  • Would You Eat It Again? Yes, for sure, but will most likely have to use pancetta instead of guanciale, since I probably won’t be able to find it in Miami, unless Laurenzo’s Italian Market has it.
  • What Would You Change?  I committed a terrible offense and overcooked the pasta.  Was trying to do too many things at once.  Also, I left the guanciale in the skillet for too long and ended up with those pork bits I mentioned we don’t want.  So next time, I’d be sure to remedy these things.

 

 

Share
Comments { 1 }

mmm! | Welcome Home Cocktails

By on September 22, 2011 in mmm! - mini mangia memoir, Recipes

 

Negroni Cocktails

Find out what a Negroni is.  It might just be your new favorite cocktail!

Our favorite Italian friend, the infamous Vincenzo Gregorio Modugno (say that 3 times fast) has been working in Sante Fe for the summer, so when he finally resurfaced in Miami for a cameo appearance before heading home for a visit to Chicago, we threw an impromptu dinner to celebrate.  Gracious as ever, Vince came equipped with his own little surprise… a new signature cocktail.

Negroni Sbagliato by Vince ModugnoVince’s World Famous Negroni Sbagliato

  • 4 parts Prosecco
  • 1 part Campari (Italian bitters)
  • 1 orange slice
  • 2 Cerignola olives skewered
  • Pour prosecco over rocks, add Campari and stir gently.  Squeeze a splash of orange in, then rim glass and garnish.  Add skewered olives and serve

Negronis in general can be an acquired taste.   Campari (Italian bitters) are, well… quite bitter, so having the squeeze of orange is great, especially for beginners.  You can also substitute Campari, for it’s cousin Aperol, a sweeter version.

For  other variations of the Negroni cocktails, including the original version that has gin and sweet vermouth, check out this very informational blog post.

Our “Mangia Memoir” (what we’ll remember)Welcome Home to Vince

Vince walked in the door, with that beautiful hair of his, all smiles.  Hugs were had and moments later, it felt like he had never been gone.  Everyone resumed their  spots and did the usual -  ate, drank, laughed and told stories.  Welcome Home Vince!

The Meal: Rosemary/Lemon Chicken Quarters and Homemade Pesto

The Details: We seasoned the chicken with garlic powder, salt, black pepper and a squeeze of lemon, then oven-baked. We also placed a sprig of our garden rosemary beneath the chicken before placing it onto the baking pan, in order to infuse the rosemary flavor through the chicken while cooking.  We garnished with a lemon slice for individuals to add at their liking.  Pesto was just some of the frozen walnut pesto we made a while back.

Lemon Rosemary Chicken

The Verdict:

  • 4 stars
  • It was nothing “special” but definitely a solid meal. One of those meals that you plan and execute in a matter of minutes that turns out to be pretty darn good.
  • Chicken quarters are so much less expensive than chicken breasts and maintain so much more flavor, so if you have a crowd that is willing to do a little work cutting, they are perfect.
  • Would You Eat It Again?: Yep.  We didn’t have any leftovers, so we’ll take that as a good sign.
  • What Would You Change? Nada.  It turned out just fine!
Share
Comments { 0 }

COTFN | Leftover Bolognese = Great Spaghetti Pie

By on September 4, 2011 in COTFN - Clean Out the Fridge Night, mmm! - mini mangia memoir, Recipes

spaghetti pie with leftover bolognese

Leftover bolognese meat sauce can be a perfect “spaghetti pie” in NO time!

The bolognese meat sauce you made turned out alright, huh?  But now you are stuck with a mound of leftovers and don’t really want to eat pasta for the next week straight…so whattya do?  Do what I did and turn it into a “spaghetti pie” and impress your friends!

I never really understood the fascination with “spaghetti pie”.  To me, it just sounds like a huge pain in the ass and a lot of work– Make the sauce, make the pasta, mix the the pasta and sauce, let it cool….blah blah blah.  All for a damn “pie” that I’m going to cut into that will probably fall back in to looking like a plate of regular ‘ol spaghetti anyway?  Eh, not for me.   BUT, if I’ve already served a meal and have leftovers, well, that is a different story!

Our “Mangia Memoir” (what we’ll remember)

At 11:00pm, while dumping our leftover bolognese and linguine into a pie-pan and pouring eggs over it….

Husband: “what the hell are you doing?”

Me: “making spaghetti pie, duh.”

Husband:  “Interesting.”

The Meal: “Spaghetti Pie”

The Details: We tossed in our bolognese and pasta leftovers. Instead of just a couple eggs, we added about 8 to make it  like a frittata, so it could be eaten morning, noon or night. And it was.  It never appeared on the dining room table, but it disappeared over the course of the week, devoured by little creatures that quietly snacked late-night after a couple brewskies, or first thing in the morning before any one would notice.  Naughty.

The Verdict:

  • 4 stars
  • I think it was a little difficult for some to get over the “frittata” factor.  The extra dose of eggs helped to keep the pie shape and you literally could eat it with your hands. No plate necessary, which was convenient! But, I could see where normal folks might find it weird to eat this for breakfast.
  • Would You Eat It Again:  2 votes yes, 1 vote “I guess”
  • What Would You Change: I’d love to own a spring-form pan.  It would make it a LOT easier to get this little puppy out. This time, I had to let it cool and then give it a hearty WHACK! to get it out. Also, I’d add more parmigiano into the sauce prior, then still add the cheese layer to the top as a final crust.
Share
Comments { 0 }

RECIPE | Bolognese Meat Sauce

By on September 1, 2011 in mmm! - mini mangia memoir, Recipes

Bolognese meat sauce over linguine

Bolognese meat sauce is the perfect Sunday Night meal. Maybe this weekend?

The Meal: homemade bolognese meat sauce over linguine. Shared with friends on a Sunday evening to unwind from a busy weekend and get charged up for Monday morning.

The Details: combination of pancetta, various ground meats, “soffritto”, fresh bay leaves and a slow 3 hour cooking time.

The Verdict:

  • 5 stars
  • Everyone joined the “clean plate club” this night and we purposely made extra so we’d have enough for “to-go” containers for lunch the next day.  Bolognese is the gift that keeps on giving.
  • Would You Eat It Again?:  Everyone agreed, yes!
  • What Would You Change?:  serve a nice light salad with this dish. Between the meat and pasta, it is quite a hearty dish and it’s nice to something light between bites.

bolognese meat sauce clean platesOur “Mangia Memoir” (what we’ll remember):

Gathering around a table for dinner with friends on a Sunday night, makes it feel like family. It’s nice to have this Miami “family” to be able to relax, unwind and just feel at ease.   Kelvin smiled from ear to ear the whole night (because Bolognese is his favorite), while there was a silence over the table as everyone devoured their food. Sometimes, words aren’t really needed to feel completely content.

The Recipe: (inspired by Williams-Sonoma Pasta Cookbook)

What I changed from recipe below: substituted additional pork/beef instead of using veal because it can be pricey. I use half/half instead of heavy cream and totally skip on the veal demi-glace. I feel like there is enough going on this sauce, that for a normal night, we don’t need to spend another billion dollars or add another million calories.

Ingredients:

  •  4 Tbs. (1/2 stick) unsalted butter
  • 2 Tbs. extra-virgin olive oil
  • 3 thin slices pancetta, finely chopped
  • 1 large yellow onion, cut into small dice
  • 1 carrot, peeled and cut into small dice
  • 1 celery stalk, cut into small dice
  • 1/2 lb. ground beef
  • 1/2 lb. ground pork
  • 1/2 lb. ground veal
  • Salt and freshly ground pepper, to taste
  • Freshly grated nutmeg, to taste
  • 1/2 cup dry white wine
  • 2 cups unsalted beef stock or canned broth
  • 2 large tomatoes, peeled, seeded and finely chopped
  • 5 fresh sage leaves
  • 1 bay leaf
  • 1/3 cup heavy cream
  • 1/4 cup veal demi-glace
  • 1 lb. homemade tagliatelle (see related recipe at left) or purchased fresh fettuccine
  • 1 cup grated Parmigiano-Reggiano cheese

Directions:

In a Dutch oven or large, heavy flameproof casserole dish over medium-low heat, melt 2 Tbs. of the butter with the olive oil. Add the pancetta and sauté until just starting to crisp, about 3 minutes. Add the onion, carrot and celery and sauté until aromatic and very lightly golden, 8 to 10 minutes. Add the ground beef, pork and veal, stir to break up, season with salt and pepper, and add a generous pinch of nutmeg. Increase the heat to medium and sauté until the meat is lightly browned. Add the wine and simmer until it is almost evaporated.

Add the stock and cook until reduced by half. Add the tomatoes, sage and bay leaf. Reduce the heat to low, cover and simmer, stirring occasionally, for about 1 1/2 hours. If the sauce seems thin, cook it, uncovered, until thick and fragrant, about 10 minutes. Skim the surface of excess fat. Add the cream and demi-glace. Taste and adjust the seasonings with salt and pepper. Remove the bay leaf and discard.

Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook until al dente (tender but firm to the bite), 1 to 3 minutes, depending on the freshness of the pasta. Drain and transfer the pasta to a warmed large, shallow bowl. Add the remaining 2 Tbs. butter and 2 Tbs. of the cheese. Toss until the butter melts. Add the sauce and toss gently. Serve immediately. Pass the remaining cheese at the table. Serves 4 to 6.

Adapted from Williams-Sonoma Collection Series, Pasta, by Erica De Mane (Simon & Schuster, 2001)

 

Share
Comments { 0 }

mmm! | Let’s make Rellenos de Papa

By on August 29, 2011 in mmm! - mini mangia memoir, Recipes, Travel Eats

papa de relleno

I might not be a Latina, but my SOUL is. Rellenos de Papa are AMAZING!

When we visited Puerto Rico, our friend’s Irmaliz and Ignacio gave us the local tour. They introduced us to this roadside restaurant called “Donde Olga”. We relaxed and drank local beer called Medalla and had some Puerto Rican noshes. While dining outside, we enjoyed the cool breezes and scents of smoked meat and fried treats. We had tons of things we’d never heard of before… alcapurrias, chicken and beef pinchos, bacalaitos(salted cod fritters) and our favorite Rellenos de Papa (basically a stuffed and fried mashed potato, usually has beef).

Since, then I’ve heard the constant yearning from both of the gentlemen in the house for rellenos de papa.  So, on one random weeknight as a little surprise, I finally tried to make these things. And let me tell ya, it really was a pain in the A$$.   There are a lot of steps involved, but it was an adventure and I”m glad we tried.

This YouTube video from “Elba” is what I watched to get the jist of it.

The Meal: Rellenos de Papa

The Details: mashed potatoes stuffed with seasoned beef, rolled in to balls and fried.  We served over a nice light salad.  These little guys are a standalone meal.

The Verdict:

  • 2-3 stars
  • Given that is was our first time making these, I think we were did alright.  Were they as good as the ones we got in Puerto Rico?  Not even close.
  • Would You Eat It Again? Yea, but would prefer eating them in Puerto Rico or a restaurant that has them down pat.
  • What Would You Change? Ours were not as crispy as they needed to be and were a little dense, so we’d need to figure out how to get that nice crunch.  Probably use corn starch and a little more oil so they were submerged more and we didn’t have to roll them as much.

Our “Mangia Memoir” (what we’ll remember)

The smells that were taking over the house kinda took us back to that weekend we had in Puerto Rico.  And gathering around the kitchen, rolling, stuffing and frying these bad boys was really a group effort.  I think it made us appreciate these meat filled treasures a little more.

Share
Comments { 1 }

RECIPE | Homemade Walnut Pesto

By on August 23, 2011 in mmm! - mini mangia memoir, Recipes

homemade walnut pesto ingredients

Basil harvest, means homemade pesto time!

This year, we decided to plant a little urban garden on our skyscraper balcony.  We have flourishing basil, parsley and dill.  Unfortunately, the cilantro died a frightful death.  It was not a fan of these Italian fingertips.  I should have had my Puerto Rican friend Irmaliz nurture that little plant! Better luck next time.

So, our flourishing basil quickly turned into a jungle tree, so we need to make pesto, stat!

The Meal: Homemade walnut pesto over thin spaghetti, topped with shaved parmigiano, served with a savory Malbec wine

The Details: ever notice how expensive pine nuts can be? Ever realize how restaurants substitute walnut for pine nuts and we all think it’s to make it “fancier”?  Well, it might be that, but it might also be because walnuts are cheaper and they go a lot further. Walnut, basil, parmigiano blended in a food processor, streamed in with olive oil and salt/pepper to taste

The Verdict

  • 4 stars
  • For our first basil harvest of the year, it turned out great.
  • Would You Eat It Again?: yes, for sure. It’s the perfect quick meal. Plus pesto is easy to freeze and defrost for a weeknight meal when you don’t feel like cooking.
  • What Would You Change?: I think I went a little crazy on the garlic this time, so next time I’d pay attention to the number of cloves I was throwing in the food processor

Our “Mangia Memoir” (what we’ll remember)

It’s kind of an awesome feeling when you sit down to eat and realize that the tasty meal you are about to enjoy has come from the fruits of your labor.  One Saturday, on the 11th floor of our skyscraper, we got our hands dirty and planted these basil seeds, then watched them grow into this monster of a plant that is now feeding our family.  I think it made it taste that much better :)

The Recipe

  • 1 cup toasted walnuts (helps get the oil out and more flavorful)
  • 2-3 cups of packed basil (if you wash it, let it dry on some paper towels before putting into the food processor)
  • 2-3 cloves of garlic
  • 1/2 cup or so of extra virgin olive oil (I usually eye-ball this based on the texture I want. Some people like their basil chunky and others smooth)
  • 1/2  cup or so of parmigiano reggiano cheese (this can also be to taste, but keep in mind that the cheese changes the texture as well)
  • Salt/Pepper to taste
  • Secret Ingredient (Optional) – couple flecks of lemon zest and juice of 1/2 – 1 lemon.  It can really brighten up the flavor and be a nice unexpected twist
  • Blend walnuts, basil and garlic in food processor. Add cheese and blend.  Stream in olive oil while blending until desired consistency is achieved.  Salt/pepper to taste.  If adding lemon zest, include in the initial blend and juice at the end.
Share
Comments { 1 }

MMM! | Blog Launch Party with Crazy Creations

By on August 23, 2011 in MMM! - Major Mangia Memoir!, Recipes

red snapper

Adventure anyone? What better way to celebrate the launch of a food blog than with fresh whole fish, a raw meat concoction and great friends? I don’t thing anything!

My loving husband decided that we needed to have a “launch party” for the birth of Mangia! Memoirs because of the hard work that went into it.  I believe that to be true, but I also think he may have been looking for a good excuse to have friends over, eat some food and down some wine.  Regardless, the impromptu launch party took place and let me tell you, we went on a culinary adventure joy ride!

beef carpaccioWe were thinking to go big or go home, so ended up creating food items that we had never ever made before and honestly, really had no idea how to.  First up, beef carpaccio.  For those not familiar with carpaccio, I’ve included a link, but it’s basically very very thinly sliced raw “something”.  There are seafood carpacci, beef carpacci, vegetable carpacci – you get the point. We’ve had these many times in restaurants, but the real kick here is that it is 100% RAW and I was serving it IN MY HOME.Blog Launch Party

I’d tried to do all the gruesome meat pounding before everyone got here, in order to salvage their appetites, but I’d have to say my favorite quote of the evening from our pal Kelvin, (as I lay delicate slices of meat on a plate), was “Soooo, uhh…that was marinated like ceviche, right?”  NOPE! Sorry, buddy, when I said raw, I meant RAW.  I honestly got a little nervous after that point, thinking “Alisa, what the hell are you doing serving raw meat to your friends?!  But the show must go on.  We served up the beef carpaccio with fresh arugula and shaved parmigiano, olive oil and fresh cracked pepper.  Overall, a HIT.

The “sleeper” favorite of the evening ended up being the pasta.  I really just made this as a “filler-up” dish from things we had lying around. Fusilli lunghi (long spirally pasta that looks the way someone’s hair would look if they got electrocuted)  pasta in a mildly spicy artichoke heart, tomato, garlic and white wine sauce.

Next up was the MAIN EVENT.  I’d been wanting to cook a whole fish for sometime (just to see if I could do it), and this ended up being the perfect night for it.  My husband and I went to the local fish market, Garcia’s Seafood, and purchased two jumbo red snapper and decided to follow the directions of 2 awesome ladies from Florida that demonstrated an ancient technique for baking fish.  Naturally, we found this on YouTube.  You can stuff the fish with any herbs you like (I chose lemon, rosemary and thyme), then pack the fish in course sea salt, creating a salt cast that develops over the fish and keeps it moist while baking.  The craziest part, is that the salt becomes hard like concrete and you have to literally CRACK the mold to get the fish out.  It was totally wild and so much fun! I used my grandma’s rolling pin for extra drama – thanks Gram.

The Verdict:

  • 5 stars!
  • Would You Eat It Again?: Heck, yea with multiple exclamation points
  • Would Would You Change? Buy more fish.  For a party of 6, two fish was a bit of  stretch as a main course.

Our “Mangia! Memoir” (what we’ll remember):

This was a food event worth remembering and I definitely recommend it.  The fish was moist and fell right off the bone.  The herbs that we had stuffed within the fish cavity infused the fish with flavor. And surprisingly, even though the fish was encased in salt, it wasn’t salty (Heads up, though – there were a few salty areas, mostly around the edges where the fish was right up against the salt cast).  Since this was a new technique for everyone, the whole party was centered around seeing this come to life, which ended up being pretty darn cool.

Every one watched in anticipation as the fish was stuffed, packed in salt and then put into the oven.  We then held our breath as the rolling pin smacked open the cast and inside lie the fully in tact and cooked fish.  Once we slid the fish from the bones, everyone, as if on on queue, starting picking at the remnant pieces.

I mentioned that the fish cheek is supposed to be very succulent and instantly everyone started going for it!  Then conversation shifted to how if you are ever stranded, you should eat fish eyes, because there is water in them.  Next thing I know,  people are going for the EYES!!  It was like be shot back to caveman era – everyone was so primal!

 

Share
Comments { 0 }

Switch to our mobile site