April 19, 2005


Ok, let me just establish that a. asparagus is $.99 lb. everywhere these days, and b. we LOVE asparagus! When it’s "in season" or just plain cheap and available we eat as much as we can in a variety of ways. However, when we have fish, we drizzle it with olive oil, sprinkle with salt and pepper and stick it under the broiler for a few minutes. It’s simple and allows the taste of the fish to be the main attraction.

In the past couple of weeks we had a couple different seafood dishes that were amazing. J seasoned a hunk of salmon with two different spice mixes – a barbecue influenced rub and an ancho cile rub. Slide under the broiler for 10 minutes and oh boy - delish. On the side I prepared sweet potatoes simply by baking in the oven. Lightly oil the baking dish, cut up the potatoes, sprinkle with salt and pepper. I don’t even top it with any kind of "butter" later on because the potatoes are so sweet and flavorful naturally.

Another dinner featured fresh sea scallops, perfectly seared by J. Served on a small pool of and drizzled with a cilantro and walnut sauce. On the side this time was a cous cous pilaf. To stretch and flavor rice or cous cous, I add finely dice veggies and garlic that I’ve sautee until slightly browned. Damn, it’s tasty.

Eat at home!

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