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Showing posts from June, 2015

Pan Seared Mediterranean Swordfish

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Swordfish is a mild white fish that is easily prepared, delicious when seasoned with all different flavors. I like to try different styles of preparing swordfish but one of my favorite is to just pan sear with great spices, lemon, capers, olives and tomatoes reminding me of dinning over looking the blue Mediterranean sea!


Pan Seared Mediterranean Swordfish
Ingredients:

two 1-inch-thick swordfish steaks, each about 6 ounces
2 tablespoon olive oil
2 cloves garlic, chopped
1/2 teaspoon crushed red pepper
2 tablespoons fresh lemon juice
1 tablespoon drained capers, chopped
1 tablespoon water
1/4 cup sliced Kalamata olives
1/2 cup sliced cherry tomatoes
4 thin lemon slices


Preparation:

Pat swordfish dry and season with salt and pepper. In a heavy skillet heat butter and oil over moderately high heat until foam subsides and sauté garlic with crushed red pepper, stirring, 1 minute. Push shallots to side of skillet. Add swordfish and sauté until golden, about 3 minutes. Turn fish over and add lemon juice, …

Beautiful Old Fashioned English Roses perfect addition to your garden.

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As an avid passionate gardener roses have always found a place in my garden and my heart. Roses have the reputation of being divas, demanding many hours dead heading, protecting against invading pest and leaf mold. Although I love show stopping long stem roses my favorite rose variety for my garden is old fashion English Roses purchased from David Austin Roses. Old English Roses are not princesses like their high maintenance sisters instead they are quite beauties that remind me of paintings of flowers by the old masters or a charming cottage in the English countryside surrounded and covered with rioting blooms of roses. Maybe that is why I love these little jewels not only are they low maintenance but once established in the garden their proliferation of flowers is magnificent. Old fashion roses still have a delicate scent that permeates my garden especially early in the morning when the dew is lightly glistening on their delicate petals. A morning stroll with a cup a tea is instanc…

Seafood Pasta for Two

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Seafood Pasta for two
2 tablespoons olive oil
2 cloves chopped garlic
1 shallot chopped
1 can chopped tomatoes
1 bottle clam juice
2 teaspoons Italian seasoning, I like Penzy’s Tuscan Sunset
pinch saffron
pinch sea salt
1 teaspoon black pepper
1 teaspoon crushed hot red peppers
1/2 pound clams
1 pound mussels
1/4 sea scallops
1/2 pound spaghetti

Heat oil in pan adding garlic and shallots cooking until translucent just releasing the flavors. Add tomatoes, clam juice, Italian seasonings, saffron, salt, black pepper and red pepper. Simmer for 20 minutes stirring occasionally. Add clams, cover and simmer for 5 minutes. Then add mussels continuing to simmer for another 10 minutes until clams and mussels are open. Add scallops combining with sauce, simmer for 3 minutes. While the seafood is simmering cook spaghetti according to package instructions. Drain pasta and put in a large bowl. Add seafood lightly toss. Serve with Parmesan cheese.

Enjoy!

www.gooddinnermrsmellen.com

Mediterranean Potato Salad

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Mediterranean Potato Salad
Summertime means salad, lots and all different combinations of tastes and textures to spice up your pallet. I love making old favorites with a twist to change it up. Lately my in my potato salad I'm using those beautifully colored gourmet potatoes that are popping up in your local market or you can find an even more variety at farmer's market. These little jewels so colorfully flavored need just a little dressing, I don't like to cover up their beauty with a heavy mayonnaise dressing so I do a light olive oil with a Mediterranean flare, feta cheese, olives and so much more!
Ingredients: 1 cup Israel couscous, cooked according to package instructions 1 28 oz bag gourmet confetti potatoes 1 bunch scallions, chopped, whites part only 1/2 cup chopped kalamata olives 1/2 cup feta cheese 2 teaspoon pesto, freshly prepared or from market 1/2 cup olive oil 1/4 cup fresh lemon juice 1 tablespoon fresh chopped basal or 1 teaspoon Penzy's Tuscan Sunset …

Summertime Soft Shell Crabs

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Soft Shell Crabs
Soft Shell Crab season is short but sweet. The first time I ordered soft shell crabs I was hooked on this seasonal delight so I started making my own crabs which are so easy. You can change up the seasonings for a different flavor. In this recipe I used the traditional Old Bay seasoning but I've used Chinese Five spices or Herbs de Provence. Have fun with cooking by putting your own signature on your creations!. When you buy the crabs just ask the store to clean them for you. 
Ingredients 4 soft-shell crabs, cleaned and patted dry
Salt and freshly ground black pepper 1/2 cup flour 1 tablespoon Old Bay seasoning
2 tablespoon extra-virgin olive oil
3 garlic, chopped 2 tablespoons capers, drained
1/2 cup white wine
1 tablespoon butter
Few chive blades, chopped

Directions

Combine four and Old Bay. Season crabs with salt and pepper and dredge in the flour mixture, shaking off excess. Set aside.

In a large skillet over medium high heat, add the oil and saute the crab…