July 8 - Brioche Crusted Halibut

I noticed that if I only serve fish as the main dish (meaning not serving any meat dish with it), the kids will most likely finish their fish serving.

Tonight, I decided to prepare Brioche Crusted Halibut. It was an alternative to brioche crusted loup de mer which I had the pleasure of eating at Cafe Boulud. Loup de mer is Mediterranean sea bass or Branzino. I have learned to love Branzino. The meat is so tender and sweet. But rarely do I see Branzino fillets being sold in the market.

I tried using my new Cuisinart griddler for faster cooking, but I discovered that the bread burnt easily. So my advice is to go the regular way which is roasting the brioche crusted fish in the oven at 400 degrees Fahrenheit.


Brioche Crusted Halibut


Ingredients
1.5 lb Halibut fillet, cut in 4 servings
French Bread Baguette, cut in the same size as the fish fillet
1 fresh lemon, squeezed
salt and pepper
olive oil
For the grilled vegetables:
red and green peppers
zucchini
yellow squash
1 large onion
For the rice and red beans:
8 cups cooked Basmati rice
2 cloves garlic, minced
1 Spanish onion, minced
1 can small red beans
1 tsp turmeric
salt and pepper




Preparation/Cooking Time (40 minutes)
Season the fish fillets with lemon, salt and pepper.
Let it marinate for 30 minutes.
Meanwhile, cook the rice with red beans.
Heat 5 tbsp olive oil in a wok.
Saute the garlic, then the onion.
Add the red beans and the rice.
Season with turmeric, salt and pepper.
Let it warm in low setting while grilling the vegetables and fish.
Heat the grill.
Toss some olive oil on the vegetables.
Grill the vegetables, 5 minutes on each side.
If you are cooking the fish in the oven, heat the oven to 400 degrees Fahrenheit.
In a shallow pan, pour some olive oil.
Arrange the fish fillets in a single layer.
Drizzle some olive oil on the bread slices.
Neatly place slice on each fish fillet.
Cook the fish for 10 minutes or until the bread is browned.
If you are cooking the fish in a contact grill (i.e. Cuisinart), arrange the fish in a single layer, topped with a bread slice on top of each fish fillet.
Close the griddler.
Bake for 10 minutes until the bread is browned and crispy.
Serve the fish immediately with grilled vegetables and rice.

July 6 - Beef Picadillo

It's heatwave week once again in the East Coast. Kids just started their summer camps and the ACs were not working in the gyms. There were no kids in the park. My kids opted to hang out in the public library where they have the comfort of air-conditioned rooms.

S0 it's time for another comfort food, beef picadillo. It's one of my favorites growing up, and a specialty of my Papa. But this following recipe is more Cuban-style. Seasonings include the classic oregano, parsley and basil. Zap it with minced Spanish olives and a dash of cumin.

My kids ate it with tortilla wrap while I had mine with white rice.

Beef Picadillo

Ingredients

2 lbs ground beef sirloin

3 cloves garlic, minced

1 Spanish red onion, minced

3 large Yukon potatoes, small cubes

1 red bell pepper, chopped

1 green bell pepper, chopped

4 colossal Spanish olives, minced

3 tbsp salt

1 tsp parsley flakes

1 tsp oregano

1 tsp basil

1 tsp cumin

12 oz tomato paste

5 tbsp olive oil

Cooking Time (45 minutes)

Heat the olive oil in a Dutch oven pan.

Add the garlic.

Add the onion and saute for 5 minutes.

Mix the ground beef with the garlic and onion and let it cook for 10 minutes.

Add the salt.

Add the potatoes and cook for 10 minutes.

Add the peppers.

Add the tomato paste.

If you prefer to make a thinner sauce, you may 1/2 cup of water.

Season with oregano, parsley, basil and cumin.

Before serving, add the minced olives.

Serve with white rice or warm tortilla wraps.

July 3 - Glaze It For Dinner

Still trying to persuade my kids to eat more fish (besides fish sticks and fish and chips).

This glazed salmon dish fared well on the dining table. Served with glazed nectarines, the salmon was a welcomed treat.

I also tried the same glazed recipe with hangar steak and served it on top of sauteed green beans with onions.

Glazed Salmon, Hangar Steak and Nectarines

Ingredients
2 lbs salmon fillet

3 pcs beef hangar steak

1 cup brown sugar

1/4 cup olive oil

2 lemons, freshly squeezed

1 tbsp dill weed

1 tbsp salt

1 tsp freshly ground pepper

For the glazed nectarines:

4 nectarines (cored and sliced)

2 tbsp brown sugar

2 tbsp olive oil

For the sauteed green beans:

3 tbsp olive oil

2 lbs green beans

1 large onion minced

Preparation Time (30 mins)

Mix the brown sugar, olive oil, lemon juice, dill weed, salt, pepper.

Set aside half of the mixture.

Pour the sugar mixture on the salmon and hangar steaks.

Let it marinate for 30 minutes.

Meanwhile, saute the green beans.

In a wok, heat 3 tbsp olive oil.

Saute the minced onions.

Add the green beans and cook for 15 minutes, covered.

Add salt and pepper to taste.

Serve it on big, shallow platter.

For the next 10 minutes, grill the glazed nectarines.

Turn the nectarines once.

Arrange them on a big, shallow platter, too.

On the same grill, place the hangar steaks and salmon, with skin side down.

Turn the hangar steaks once in a while.

Grill them for 10 minutes.

Serve the salmon with the nectarines.

Slice the steaks and arrange them on top of the beans.

As for the remaining sugar mixture, heat it in the microwave for two minutes.

Pour it over the steaks and salmon.

June 15 - Creamy Basil and Tomato Pasta

It's always a choice between marinara sauce and creamy Alfredo sauce. But today, it's a crossover of these two wonderful pasta sauces - creamy basil and tomato.

For a livelier taste, use freshly chopped tomatoes and basil.

Creamy Basil and Tomato Pasta

Ingredients

Olive oil

1 lb jumbo shrimps, peeled and deveined

salt

freshly ground pepper

5 cloves garlic, minced

medium onion, minced

5 ripe vine tomatoes, chopped

1 cup milk

4 tbsp grated Parmesan cheese

10 fresh basil leaves, chopped

16 oz pasta noodles, preferably angel hair or spaghetti

Cooking Time (30 minutes)

Cook the pasta as instructed (about 8 minutes).

In a wok or big saucepan, heat 4 tbsp olive oil.

Fry the shrimps for 5 minutes.

Season with salt and pepper.

Set the shrimps aside.

Saute the garlic, then the onions in the same pan.

After 5 minutes, add the chopped tomatoes and saute for another 5 minutes.

Add the pasta.

Add the milk, 2 tbsp salt, 1 tsp pepper and 4 tbsp grated Parmesan cheese.

Before serving, add the fresh basil and 2 tbsp olive oil.

Top the pasta with the cooked shrimp.

June 14 - A Delectable Mushroom Sauce for Steaks And Salmon

Creating mushroom sauce without the use of Campbell's cream of mushroom is a challenge.

Kids do not like a strong mushroom taste. So when preparing the sauce with thinly sliced fresh button mushroom, I tried not to overcook the mushroom.

It's great with filet mignon and salmon, as well.

Salmon with Mushroom Sauce

Ingredients
3 Alaskan King Salmon filet (0.4 oz each)
or 3 Filet Mignon steaks (0.4 oz each)
2 cloves garlic, minced
1 medium onion, minced
10 oz fresh button mushrooms, thinly sliced
dash of pepper
1 cup water
2 tbsp brown sugar
8 tbsp soy sauce
2 tbsp flour
olive oil for cooking



Cooking Time (15 minutes)
Heat up an iron griddle on high heat.
Place 3 tbsp olive oil.
Cook the filet mignon and/or salmon for 7 minutes on each side.
In a medium size saucepan, heat 3 tbsp olive oil.
Saute the garlic and onion for 5 minutes.
Add the mushrooms and saute for another 5 minutes.
Mix the flour, soy sauce and brown sugar with 1 cup of water.
Pour it on the mushroom and stir consistently until the sauce is thick.
Add a dash of freshly ground pepper to taste.
Serve over filet mignon and/or salmon filet.

May 22 - A Birthday Cake for Harry

It is always a delight to bake a birthday cake. My husband always gets one for his birthday. He loves cakes especially one with a thick, white sugar frosting.

But this year, I became more adventurous and baked a strawberry gelatin cake with custard filling.

Strawberry Gelatin Cake with Custard

Ingredients

For the cake:

Duncan French vanilla cake mix

eggs

vegetable oil

For the custard filling:

3/4 cup brown sugar

4 tbsp flour

2 cups milk

5 egg yolks

For the Strawberry gelatin:

2 envelopes Strawberry Jello

2 cups boiling water

1/2 cup brown sugar

1 cup cold water

20 fresh strawberries, thinly sliced

Cooking Time

Bake the cake as directed using a 10" spring form round cake pan.

In a small pot, mix all the ingredients for the custard filling.

Bring it gently to a boil.

Stir constantly until it thickens.

Remove from the heat and let it cool.

In another small pot, boil 2 cups of water.

Pour the Jello and stir until it has completely dissolved.

Remove from heat and stir in 1/2 cup of sugar and 1 cup of cold water.

Chill the gelatin in the refrigerator.

Spread the custard filling evenly on top of the white cake.

Arrange the fresh strawberries in a single layer on top of the custard filling.

Once the gelatin is cold enough, pour it gently on top of the fresh strawberries.

Chill the cake in the refrigerator until the gelatin is firm.

May 1 - Muffins for Breakfast

This is the first breakfast that I have dared to serve muffins. I shy away from baking cupcakes and cakes.

This muffin recipe though (except the brown sugar), looks healthy enough, so I gave it a try.

The kids loved it. They want to have muffins for breakfast again!


Strawberry Banana Nut Muffin


Ingredients
1 cup strawberries, chopped
1 cup brown sugar
2 tbsp brown sugar
1 ripe banana, sliced
2 large eggs
8 tbsp olive oil
2 tbsp lemon juice
2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp ground nutmeg
1 tsp ground cinnamon
1 cup chopped walnuts



Preparation and Cooking Time (45 minutes)
Mix together 1 cup of brown sugar and 1 cup strawberries in a large bowl.
Add the banana, lemon juice, eggs and olive oil.
Using a handheld blender, puree the fruit mixture.
Add the flour, cinnamon, baking soda, nutmeg, salt and mix together.
Fold in the chopped walnuts and 2 tbsp brown sugar.
Pour the mixture equally in a muffin/cupcake tin lined with muffin liners.
Baked for 30 minutes at 350 degrees Fahrenheit.