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Posts Tagged ‘Seafood’

Mango Salsa

Mmmmm...Mango Salsa shown over a baked pork chop with white rice.

Mango Salsa is such a gourmet type of spread.  Whenever I hear the phrase thrown out I always think of some fancy restaurant using it as a toping for some work of food art.  Well in all truth creating a delicious mango salsa is super easy, rather in expensive and is sure to bring a positive light and many complements to any meal.  Use this with pork, poultry, seafood, beef, rice, chips, just about anything you’re in the mood to spice up.

Total Cost: $6.35

Feeds 4 – 6 people

Ingredient List:

  • Cumin – 1 table spoon
  • Oregano – 1 teaspoon
  • Salt – 1 table spoon
  • Pepper – 1 teaspoon
  • Cilantro – 4 oz (minced)
  • Lemon Juice – 2 oz
  • Apple cider vinegar – 2 oz
  • Mangos – 8oz (chopped)
  • Red Onion – ¼ diced
  • Red pepper – ½ diced
  • Jalapeno Peppers – 2 diced
  • Garlic – 1 clove (minced)
  • Sugar – 1 teaspoon
  • Tomato – 2 (diced)
  • Chili Powder – 1 teaspoon

 

Step 1: Prep Fruit and VegetablesDice up red onion, red pepper, tomatoes and mangos.  As far as the mangos go you can buy fresh mangos, cut them off the pit and then dice it up or you can buy pre cubed frozen mango and dice that smaller to fit your salsa.  I prefer the frozen mango chunks for ease.  Of course nothing is going to beat the taste of a fresh mango, but it is a bit work husking it from the pit and then dicing it.  Next take the jalapenos (I use the mildest because Im a little girl when it comes to hot spices, but you can select yours accordingly), cut in half, chop the top off, then remove all the seeds and insides with a spoon.  Dice the remaining jalapeno shell.  Mince the cilantro and garlic.  Place all prepped ingredients in a medium size bowl.

 

Step 2: Mix Wet IngredientsIn a measuring cup measure out and mix the apple cider vinegar and lemon juice (can be used from fresh lemons, but not necessary.  I currently have a lemon tree in my back yard so I have the pleasure of fresh lemons whenever I so desire).  Add the Cumin, Oregano, Salt, Pepper, Sugar, and Chili Powder and stir.

 

Step 3: Put it all togetherPour your concoction from step 2 in with your diced fruits and vegetables from step one and thoroughly stir together with a spoon.  Serve over whatever you wish to enjoy it with. 

Your finished Mango Salsa.

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Tilapia in a Lemon Dill Sauce
With Brown Rice Risotto In a Garlic Basil Sauce and a Baked Potato

Tilapia is the poor man’s fish and myself being a poor man on occasion will resort to this thrift of the sea.  At 2.99lb you cant go wrong.  By itself tilapia is a far from a tasty fish but accompanied with this Lemon Dill Sauce it is rather scrumptious.  You know a cut of tilapia to the untrained eye looks a bit like cat fish so one could fool unknowing guests and they will think pure elegance while eating smut.

Cost: 8.75 including sides
Feeds about four people

 

Ingredient List:

  • Tilapia – 4 4oz pieces
  • Lemon Juice – 1 cup
  • Dill Leaves – 2oz (Dry)
  • Olive Oil – 3 Table spoons
  • Garlic – 1 ½ Clove (minced)
  • Salt  – 2 Tea Spoons
  • Pepper – 2 Tea Spoons
  • Butter – 8 oz
  • Corn Starch – 4 oz

 

Step 1: Marinate Tilapia – In a small mixing bowl combine ¼ cup of Lemon Juice and/or squeezed lemons, ½ table spoon of Dill Leaves, 1 table spoon of Olive Oil, ½ clove of Garlic, Salt, Pepper and stir together.  Lay tilapia pieces in a baking pan large enough to accommodate and pour contents of mixing bowl over pieces making sure to cover both sides. Bake in oven at 350 for around ten to fifteen minutes.

 

Step 2: Make Lemon Dill Sauce – In a small saucepot melt butter (8oz).  When melted combine Lemon Juice (1/2 cup) , Dill Leaves (2 oz), Olive Oil (2 table spoons), Garlic (1 clove), Salt (1 teaspoon), Pepper (1 teaspoon) and bring to a boil.  Let boil for three minutes and stir constantly

 

Step 3: Create a Slurry To Thicken Sauce – Bring down the flame to low. Take 4 oz of cornstarch and put it in just enough cool water to dissolve it.  When corn starch is dissolved stir it into sauce.  Turn off heat and stir.  As sauce cools it will get thicker as a result of the slurry.

Step 4: Serve – Pour sauce over cooked Tilapia.

 

Sides:

Baked Potato: Take a russet potato and wash it.  Bake in preheated oven 375 F for around 45 minutes till soft.

Brown Rice Risotto in a Garlic Basil Sauce

Your finished fish.

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Shrimp Scampi
Over White Rice with Balsamic Roasted Vegetables

 

Little pumpkin in the foreground for the season.

 

I have not eaten shrimp scampi in years.  It was always one of my favorite dishes as a kid to order at restaurants.  Then on a family vacation to Charleston South Carolina I ordered shrimp scampi for dinner before getting on our flight home.  Half way through the flight I threw up all over myself and this oversized toy rubber fly I must have picked up on the trip.  I was unable to get the barf bag out and opened in time.  I always have been one of the worst barfers in the business.  As a result I had an unpleasant association with shrimp scampi and refrained from eating it up until just recently when I made it myself.  There is nothing like introducing a recipe like a story involving vomit.

Total Cost: $10.25
Feeds about 4 people

Ingredient List:

  • Shrimp – 1lb (unshelled)
  • Butter – 2 tablespoons
  • Salt – 1 tablespoon
  • Pepper – 1 teaspoon
  • Garlic – 2 teaspoons (minced)
  • Vermouth – ¼ cup
  • Lemon Juice – 2 tablespoons
  • Parsley – 2 teaspoons
  • Lemon Zest – ¼ teaspoon (grated)
  • Oregano – 1 teaspoon (Dry)
  • Basil – 1 table spoon (Fresh, Chopped)
  • Olive Oil – 1 ½ table spoon
  • Cayenne Pepper – 1 teaspoon
  • Parmesan Cheese – 4 teaspoons (Grated, Optional)
  • White Rice
  • Roasted Vegetables

Step 1: Prepare the Shrimp – take the shells and legs off all shrimp.  Lay all shrimp in a plate flat and pat completely dry with a paper towel.  Put shrimp in a medium size mixing bowl.  Combine Salt, Pepper, Oregano, and Cayenne pepper with shrimp and dry rub all the spices with the shrimp till all are evenly coated then lay all shrimp back flat on a plate.

Step 2: Cook The Rice – See Cooking White Rice Blog.

Step 3: Cook Balsamic Roasted Vegetables – See Balsamic Roasted Vegetable Blog

Step 4: Fry The Shrimp – In a large frying pan melt 2 tablespoons of butter with 1 ½ tablespoon of Olive Oil on a medium flame.  When fully melted place plate of shrimp over the pan and let shrimp fall as they laid in plate so that all sit flat in pan and raise heat to a high flame.  Squeeze some lemon juice over shrimp.  Cook shrimp for about a minute with out moving them.  Then add garlic and turn shrimp over.  Cook for two minutes more.  Remove shrimp from pan.

Step 5: Make the Sauce – In the same pan you cooked the shrimp pour in ¼ cup of Vermouth (if you do not have Vermouth you can substitute White Wine) and 2 tablespoons of lemon juice.  Boil on high flame for about 30 seconds till it thickens a little bit.  Lower flame to low and scrape any brown bits from bottom of pan.  Add lemon Zest and Parsley to Sauce and stir it in.  Return shrimp to the pot and stir it all together constantly stirring for about a minute or so.  Serve over white rice and sprinkle parmesian cheese over the top of shrimp.

 

This is how your finished shrimp should look.

 

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