TRENDING: #SLAB OF BABY BACK RIBS

Sunday’s supper will be oh so good. Looking forward to lovingly rip this beautiful slab (pork ribs) apart. I’ll  devour each morsel of slightly sweet, tart and mouth-watering flesh which was cooked to perfection. A fork-tender goodness comes to mind.

It has been some time since I’ve been down this culinary route. And, by golly, from a taste-test of this specimen, already my taste buds are leaping with joy. When it comes to food as this, I can’t help myself; it’s all fingers in. They will be sticky and that’s alright. Each bone will be handled just right. I’ll gnaw and suck each one until I’m satisfied.

Sunday’s supper is looking up alright.

WILD ALASKAN SALMON FROM MY PANTRY #SALMON PATTIES

Didn’t have to venture on high seas and contend with choppy and perilous waves to get my wild Alaskan salmon to my kitchen. Thanks to those hard-working fisher men/women, I was able to fetch a can of this omega food in my hands.

I had the perfect plan. Decided to make a few salmon patties to crave the hunger within. Drained canned salmon and added a few other ingredients:

  • egg (1)
  • Panko bread crumbs (1/4 cup)
  • finely chopped onions
  • capers/olives (optional)
  • paprika
  • pinch of salt and sprinkle black pepper
  • olive and canola oil for frying
  • fresh lime juice

After combining all ingredients, eight patties were made.

SALMON PATTIES FOR PAN FRYING
SALMON PATTIES FOR PAN FRYING

Patties were pan fried in a combination of  canola/olive oil under low to medium heat until warmed and cooked on the interior and brown and flaky on the outside. Salmon patties were topped with a dollop of sour cream and finely chopped scallion.

 

BROCCOLI AND KALE SOUP ##FIBER!!

 Time was of the essence. When it comes to this time of the year (approaching summer), perishables get a beating. Had some of nature’s wholesome foods (kale/broccoli) on hand. From the looks of a portion of same, they were heading downhill.

BROCCOLI, KALE AND OTHER INGREDIENTS FOR SOUP
BROCCOLI, KALE AND OTHER INGREDIENTS FOR SOUP

Decided to transform them into a creamy and smooth dish in the form of broccoli and kale soup. Did someone say ‘FIBER!!’ Added a few other ingredients like:

  • diced onions
  • garlic
  • veggie bouillon
  • water
  • olive oil
  • salt and black pepper
  • milk
  • sharp cheddar

In a stock pot, diced onions  and crushed garlic were sautéed in olive oil. Then kale and broccoli were added to the mix; making sure to season along with salt and black pepper. Water was added along with vegetable bouillon. This simmered until tender.

After cooling, this was added to standing blender for pureeing.

BROCCOLI AND KALE SOUP IN BLENDER
BROCCOLI AND KALE SOUP IN BLENDER

This was poured into stock pot under low heat. Warm milk and sharp cheese were then added. This brought it further to a creamy consistency. Served same with garnish of broccoli and a dollop of sour cream.

SEARED SNAPPER IN COCONUT MILK WITH A HINT OF CURRY

My palate had the craving for  a slightly bold yet creamy taste for my resident snapper fish.  Decided on coconut milk with a hint of curry powder. So glad that I had freshly squeezed coconut milk in freezer. Defrosted same and allowed it to simmer under low heat until it was thick and cream in consistency.

COCONUT MILK WITH A HINT OF CURRY
COCONUT MILK WITH A HINT OF CURRY

Sauce was seasoned with:

  • curry powder (pinch)
  • cumin (pinch)
  • crushed garlic
  • finely chopped onion
  • finely chopped scotch bonnet pepper
  • fresh thyme (sprig)
  • scallion (stalk)
  • grape tomatoes
  • crushed pimento (all spice)
  • salt and black pepper
  • vinegar
  • pinch of sugar

After sauce simmered on low to my preference, seared snapper were added.

SEARED SNAPPER
SEARED SNAPPER

Fish absorbed all the tasty and exotic flavors of curry/coconut milk sauce. Fish simmered in sauce on low heat for an extra minute on each side.

SNAPPER IN COCONUT/CURRY SAUCE
SNAPPER IN COCONUT/CURRY SAUCE

A SUMMER WRAP-UP #GRILLED AND SKEWERED SHRIMP

With summer on its way out I thought I would fire-up my in-door pan grill. And so I did with the sweet and crispy corn on the cob along with bell peppers and onions.

CORN ON THE COB, ONION AND BELL PEPPERS FOR GRILLING
CORN ON THE COB, ONION AND BELL PEPPERS FOR GRILLING

Corns were brushed with a little olive oil and added to piping hot grill so as to wake up the beautiful flavors within.

CORNS, AND BELL PEPPERS ON GRILL
CORNS, AND BELL PEPPERS ON GRILL

In no time, I got the other veggies into the mix.

SLICED ONION RINGS AND SCALLION ON GRILL
SLICED ONION RINGS AND SCALLION ON GRILL

After grilling I allowed corns to cool; then, I let my knife do the talking in removing the kernels from the cob. I also did a rough chop of all the veggies.

LOOSE CORN READY AND VEGGIES FOR COCONUT RICE
CORN READY AND VEGGIES FOR COCONUT RICE

Grilled veggies were tossed in with steamed coconut rice. Of course, I even got some skewered shrimp in on the action. With a drizzle of olive oil, a pinch of salt and black pepper, paprika, and crushed garlic, these were placed on skewers.

On a hot grill under low heat, shrimp were grilled for approximately two minutes per side.

GRILLED SHRIMP ALONG WITH LEMON
GRILLED SHRIMP ALONG WITH LEMON

Grilled skewered shrimp were served on a bed of coconut steamed rice with grilled corn and other veggies.

 

A RUSTIC MOOD #GRILLED WHOLE SNAPPER AND VEGGIES

Though the temperatures are flirting in the triple digits, it’s evident that summer is disappearing before my eyes. I guess the dwindling days have placed me in a grilling frame of mind.I couldn’t help myself. Didn’t have the craving for nothing else so I fired up my indoor grill pan. I was on a mission. I intended to grill everything in sight. My poor scotch bonnet pepper wasn’t going escape the cooking process.

Had me a whole snapper fish for roasting; however, that plan was quickly altered. With glee I scored my fish and seasoned with a sprinkle of black pepper, salt and crushed garlic. I made sure to season inside the head (love me the head) and cavity.

When it was time to grill I removed garlic and drizzled with olive oil inside and out and stuffed fresh tarragon and thyme within for more intense flavors. I also chopped an onion, wedges of  different color bell peppers and okra.

PREPPING SNAPPER AND VEGGIES FOR GRILLING
PREPPING SNAPPER AND VEGGIES FOR GRILLING

I made sure to do a quick one minute pre-cook of the hearty okra before I brushed same and other veggies with a warm tarragon and thyme oil. First, I started with the veggies.

VEGGIES ON GRILL
VEGGIES ON GRILL

I removed the okra and onions and sprinkled a very light layer of whole-wheat flour to prevent fish from sticking.

SNAPPER FISH AND VEGGIES ON GRILL
SNAPPER FISH AND VEGGIES ON GRILL

I smiled as I also added scotch bonnet pepper in on the action. My snapper needed a few minutes internal cooking But first, I removed the other veggies. Then, I placed it in the oven for another five minutes at 360 degrees with the squeeze of fresh lime.

My fish came out  a little crusty on the outside and quite flaky within. Each bite was full of amazing flavors that were spicy and lemony. The tarragon and the thyme gave the snapper an even more flavorful and aromatic taste. As for the veggies, the grilling brought out all the natural sugars that reminded me of summer. On the side, a creamy/cheesy polenta (turned cornmeal) was served.

THE PALATE WANTS WHAT IT WANTS ##ZUCCHINI FRITTERS

Who says one has to consume the typical supper/dinner items? Well, my palate wasn’t in the mood to partake of the norm. So, I went with the flow. Actually, I had eaten my supper for lunch. I was overly tired and didn’t feel like preparing anything from scratch. My freezer is a god-send. Once again, it came through for yours truly. Well, tucked away in close proximity to the some frozen cream corn, I found some left-over stewed peas and rice.

I thought I stuck gold. So, I let my microwave did the talking and thus I had dinner for lunch. Fast forward to supper time, my sensitive and smart palate just didn’t feel like consuming the typical supper menu. As a result, I went with the flow. I knew I had three zucchini from my last shopping trip.

I thought about doing some grilled zucchini with cheesy scrambled eggs. But somehow, that didn’t appeal to me and I dropped the idea. Funny how things just pop in the head. You see, I got a culinary brainstorm of sort. And, that’s how zucchini fritters became my supper.

I fetched my main ingredients and apparatus: I used my box grater to shred zucchini and  cheeses (jalapeno/cheddar).

MAIN INGREDIENTS AND APPARATUS FOR ZUCCHINI FRITTERS
MAIN INGREDIENTS AND APPARATUS FOR ZUCCHINI FRITTERS

Ingredients:

  • Zucchini (medium/large) shredded
  • Onion (half of medium) finely chopped
  • Scallion (1 stalk) finely chopped
  • Parsley (1 teaspoon) finely chopped
  • Eggs (2 med) beaten
  • 2% Milk (half cup)
  • Jalapeno and sharp cheddar cheese (1/3 cup)
  • All purpose flour (3/4 cup)
  • whole-wheat flour (1/4 cup)
  • Salt and black pepper to taste
  • Garlic (clove) to flavor oil
  • Combination of olive/canola oil for frying

Method:

  1. In a large bowl, milk was added to beaten eggs.
  2. Onion, scallion, parsley, flour, salt,black pepper were combined.
  3. Zucchini and cheese were then added and folded with other ingredients.

    ZUCCHINI BATTER READY FOR PAN-FRYING
    ZUCCHINI BATTER READY FOR PAN-FRYING
  4. In a hot skillet, garlic was added to oil and slowly heated so as to flavor. Then was tossed.
  5. Fritters were pan-fried two at time under low to medium heat until they were crispy on the outside and perfectly cooked on the inside.
    ZUCCHINI FRITTERS IN SKILLET
    ZUCCHINI FRITTERS IN SKILLET

    Guys, I was super-happy with the results. I served them with a dollop of sour cream. Fritters were crispy on the exterior and full of flavors on the inside. My palate and I were very delighted.

A SWEET/SOUR/SPICY SNAPPER FISH DISH

I had a couple of snapper fish left out for thawing overnight in refrigerator. Fast forward to this afternoon, they perched on the square plate looking firm yet limp awaiting my attention. Clearly, they were fully thawed and ready for action. Guys, to tell you the truth, I wasn’t in the mood for fish. That happens sometimes, my dear palate made a last-minute switch on yours truly. However, I knew I had to make a dish with same as I hate to re-freeze seafood.

Thank God, it was an unseasonable dry day. Finally, spring has arrived in South Florida, USA. The temperatures were mild (Florida-style) and the humidity was low. As I flung open my windows and sliding doors, I smiled and thought, “great day for fishing.” I hate to cook fish in an enclosed space. I made my merry way to my kitchenette and did a quick scoring of my fish. I seasoned with salt, black pepper and crushed garlic. My plan was to make a sweet, sour and spicy snapper dish.

As the beautiful fluttering Florida breeze hit my drapes, I dried my fish with paper towel and removed the trace of garlic. In a hot skillet with canola oil covering the bottom, fish was pan-fried on both sides with a stuffing of fresh thyme in the cavities for extra flavoring.

PAN-FRIED SNAPPER FISH
PAN-FRIED SNAPPER FISH

My plan was to cook a crispy exterior and flaky flesh. And bingo, that was accomplished. I drained the excess oil from fish on paper towel and then discarded the used oil from skillet. To skillet, I added a drizzle of oil under low heat and tossed in carrots,onions, finely chopped scotch bonnet pepper, thinly sliced lemon along with pimento seeds.

I made sure to season with a pinch of salt and pepper. Veggies were sautéed until they were translucent Then, I diluted a teaspoon of sugar, vinegar (mainly distilled/red wine) and fresh lemon juice. This was then added to veggies and simmered to a sticky, sweet, sour and spicy consistency.

As soon as I ladled this on the fish, they sucked up every square inch of the sauce. I allowed that to soaked up all the goodness and later paired on a bed of warm corn and purple cabbage succotash.

SWEET/SOUR/SPICY SNAPPER FISH ON A BED OF CORN/PURPLE CABBAGE SUCCOTASH
SWEET/SOUR/SPICY SNAPPER FISH ON A BED OF CORN/PURPLE CABBAGE SUCCOTASH

My palate surrendered and we both became united. To say that I was happy is an understatement; I was ecstatic with the final dish.

FIBER!!!!!!!#FIBER FEST ##ZUCCHINI/KALE FRITTERS

I’m a great lover of nature.I can’t help myself. I’m that bird who tries to catch that worm (now, if only I could catch a few ‘worms’, but, I’m still trying). Anyway guys, I guess you could consider this a good ‘worm’ story; sort of a food idea. Well, my community is populated with quite a few ducks. I reckon it’s because of the waterways in the form of canals. Canals are so essential for excess water from those precipitous months of the year here in South Florida.

Moreover, these canals beautify and attract animal lives in the form of my dear ducks. Oh, I love to watch them do their flips for worms/fish and form their famous ‘V’s’ as they paddle across the canal. Anyway, these adorable ducks also love dry land and grassy vicinities. What I’ve observed is that they garner quite a lot of their food from the grass. They graze for extended times. As I thought about same, I smiled and said to myself, “Hmm, no wonder they poop so often”.

Believe or not, that’s when I got a brainstorm. I realize that these birds’ diet is made of enormous fibers. And perhaps, we humans could learn a little from these creatures. So, after my sweat fest on the outskirts, I made my way to my kitchenette and whipped up a fibrous batter that contain kale and zucchini. I created a zucchini/kale fritter dish.

MAIN INGREDIENTS AND APPARATUS FOR ZUCCHINI/KALE FRITTERS
MAIN INGREDIENTS AND APPARATUS FOR ZUCCHINI/KALE FRITTERS

With the aid of my box grater, I shredded a small zucchini and finely chopped a handful of kale. I tried to keep a fine balance; so, I combined half and half of whole wheat and all purpose flour, pinch of salt, black pepper, baking soda, nutmeg, finely chopped onion, scallion, one beaten egg with a splash of milk.

I made a simple batter with the addition of some tap water to dry ingredients. Then, I added all the other ingredients and folded them together.

ZUCCHINI AND KALE BATTER READY FOR PAN-FRYING
ZUCCHINI AND KALE BATTER READY FOR PAN-FRYING

In a hot skillet, I input a combination of canola and olive oil under medium heat. It was time; so, I dropped each fritter and watched them brown to perfection. After a few minutes (6 to 7 minutes on each side), I flipped each one.

ZUCCHINI/KALE FRITTERS IN SKILLET
ZUCCHINI/KALE FRITTERS IN SKILLET

I made sure to drain my fritters on paper towel to remove excess oil. Zucchini and kale fritters were served with toppings of finely chopped kale and strips of zucchini. On the side, I also added a dollop of sour cream for dipping with a couple wedges of orange slices.

ZUCCHINI/KALE FRITTERS
ZUCCHINI/KALE FRITTERS

As I sat and devoured my fritters, I thought of my dear ducks. I do think that they would love this dish. Eh.., there would be a food fight(me and those ducks).