Baked Mahi Mahi with a Bruschetta Topping

Baked Mahi Mahi with a Bruschetta Topping

Ingredients:
4 10-12 oz Fillets Mahi Mahi, skin-on
Salt and Pepper to Taste
2 Tbsp Butter, divided
Olive Oil just a drizzle

Bruschetta Topping
6-8 Plum Tomatoes
2 cloves Garlic, minced
1 yellow Onion, minced
1 Tbsp Capers, minced
1 tsp Balsamic Vinegar
1 Tbsp Olive Oil, divided
2-3 Tbsp fresh Basil, chopped fine
1 Tbsp fresh Flat-Leaf Parsley, chopped fine
Salt & Pepper to taste
Water for Parboiling

Directions:

  • Bring a pot of water to a boil on your stove. There should be enough room for the Tomatoes, but they should not yet be put in the pot.
  • Remove from the heat, and place the tomatoes in the hot water for 1 minute.
  • Using tongs, remove the Tomatoes.
  • Carefully remove the skin with a knife; and then cut in half and remove the seeds and juice.
  • Dice the Tomatoes and set to the side in a large bowl.
  • Add the minced Garlic, Onion, Capers, Balsamic Vinegar, Herbs, 1 Tbsp of Olive Oil, and Salt and Pepper to taste; Stir well, and leave to marinate. Chill.
  • Preheat the Oven to 425°F.
  • Drizzle a little Olive Oil on an aluminum foil lined baking sheet.
  • Place the Mahi Mahi skin-side down, and sprinkle with Salt (liberally) and Pepper.
  • Bake for 20 minutes, or until the fish is flaky.
  • Dab each Fish with 1/2 Tbsp of Butter,  and continue to cook for 5 minutes.
  • Use a spatula and to remove the fish and plate.
  • Taking a large spoon, divide the Bruschetta among the four fillets. I recommend draining as much liquid as you can from each spoonful.

Makes: 4 servings.

NOTES: Mahi Mahi is the Hawaiian name for the Dolphinfish, meaning “very strong”. It is a mild fish, similar to a tuna in texture, though the filet is white and usually sold skin-on. Though I’m using a Hawaiian/Caribbean fish, this dish is more of a fusion dish that I came up with when I read somewhere that tomatoes bring out the flavor of the fish.

You may also choose to try this Grilled.  I recommend if you do that, to keep the high heat, but to wrap the fish in aluminum foil or cook it on a closed grill.  Grilling would also provide some smoky flavors to the fish which are amazing!

Salsiccia Dolce con Peperoni e Cipolle – Sweet Italian Sausage with Peppers and Onions

Salsiccia Dolce con Peperoni e Cipolle

Ingredients:
6-8 links of Sweet Italian Sausage
1 Red Bell Pepper, sliced in strips
1-2 Peperoncini or Banana Peppers, sliced in strips
1 Yellow Onion, cut in wedges
2 cups Plum Tomatoes, diced
4-6 cloves Garlic, sliced
1/2 cup Water
1/2 cup Pinot Grigio or other dry white wine
1/2 tsp dried Oregano
1/2 tsp dried Thyme
1/2 tsp dried Basil
1/2 tsp Salt
1/2 tsp Pepper
Parmesan, shaved for garnish.

Directions:

  • Poke the Sausage with a fork one or two times.
  • Place the Sausage in a skillet on medium heat with the Water, and cook for 10-15 minutes. Only flip the Sausage once or twice. You are basically poaching the Sausage, but by the time it is cooked, the water will have evaporated.
  • Remove the Sausage to a broiling pan, and place in the Broiler.
  • De-glaze the Skillet with the White Wine.
  • Add the Peppers, Onions, Garlic, Tomatoes and Herbs to the Skillet.
  • Heat through, stirring often so that nothing sticks or browns; about 5 minutes.
  • Check on the Sausage, and flip so that both sides get broiled.
  • Continue heating the Onions and Peppers for about 2-3 more minutes. If the skillet is small, and thus the mixture very deep, you should cover and let the steam help cook the Onions and Peppers.
  • Plate the Onions and Peppers on a platter, and then arrange the Sausage on top. Serve the Parmesan on the side.

Makes 6-8 Sausages

NOTES: This dish is great by itself or divided into Hoagies. You can use Salsiccia Piccante (Spicy Italian Sausage) if you prefer. Additionally, you may choose to top with Mozzarella, though I think the crunchy nutty flavor of the Parmesan can’t be beat. You can also do the Sausages on the Grill. If you do this, you can cook the Peppers and Onions in the Skillet starting with the adding of the Wine.

Tabbouleh – تبولة

Ingredients:
1 cup Bulgur Wheat
2 cups Boiling Water
3 Plum Tomatoes, seeded and diced
2 Cucumbers, peeled and diced
3 Green Onions, diced fine
4 cloves Garlic, minced
1 cup fresh Flat-Leaf Parsley, chopped
1/3 cup fresh Mint, chopped
1 tsp Cumin, ground
1 tsp Salt
1/2 tsp Black Pepper, ground
1/2 cup Lemon Juice
2/3 cup Olive Oil

Directions:

  • In a large bowl, soak the Bulgur Wheat and Boiling Water for 30 minutes.
  • Using a cheese cloth, squeeze out any excess liquid from the Bulgur Wheat.
  • Return to a bowl and combine all ingredients. Mix well.

NOTES: Tabbouleh was another New York discovery for me – not having ever experienced it in Georgia or Ohio. I fell in love with it. It is light and fluffy and highly flavorful. Thanks to my love Michael for introducing it to me.

Salade Niçoise à l’Américaine – Niçoise Salad (American Style)

Ingredients:
4 Tuna Fillets (about 6 oz each)
1/2 Tbsp Olive Oil
1/2 tsp Sea Salt, or coarse Kosher
1/2 tsp Black Pepper, ground
12 baby Red Pontiac Potatoes
1 Roasted Red Bell Pepper
4-6 oz Green Beans, trimmed
4 Eggs
Water for boiling
1/3-1/2 lb Butterhead Lettuce
1/2 cup Fresh Basil
2 Tbsp Fresh Thyme
1/4 cup Fresh Mint
4 Plum Tomatoes, Quartered
2 Tbsp Capers
12 Niçoise Olives
4-8 Anchovies (optional)
1 cup Niçoise Vinaigrette

Directions:

  • Prepare the Tuna:
    • Heat a skillet on medium heat with 1/2 Tbsp of the Olive Oil.
    • Cut the Tuna into 2″ x 1″ strips.
    • Rub with the Salt and Pepper.
    • Place the Tuna in the pan, and sear each of the four long sides, watching the small sides to make an even searing to desired done-ness.
    • Set in the Refrigerator.
  • Place the Eggs in a pot and cover with water.
  • Bring to a boil.
  • Turn off the heat and let sit for 12-15 minutes.
  • Remove and run under cold water, and peel the eggs; in the Refrigerator.
  • Return the Water to a boil.
  • Add the Potatoes and the Green Beans
  • Cook for 4 minutes, until the Green Beans turn bright Green.
  • Remove the Beans first, using tongs, and then the Potatoes.
  • Run both under cold water and set in the Refrigerator.
  • Give all the ingredients at least 20 minutes to cool.
  • Prepare wide bowls or salad plates for plating by dividing the Lettuce evenly.
  • Tear the Basil and Mint, and divide with the Thyme among the salad plates.
  • Quarter the Tomatoes, Potatoes, and Eggs.
  • Decoratively divide the Tomatoes, Potatoes, Eggs, and Green Beans among the salad plates. Usually this salad is deconstructed with the different items in piles next to each other on the Lettuce.
  • Slice the Tuna pieces perpendicular to the seared sides, in 1/4″ slices, and add to the Salad.
  • Add the Capers and Anchovies, and drizzle the Vinaigrette over it.

Serves 4

NOTES: Despite being what one would commonly find in most restaurants and diners in America and what Julia Child’s recipe calls Salade Niçoise, it is strikingly different from a true Salade Niçoise from Nice, France or the Côte d’Azur. Most noteworthy is the use of Blanched Potatoes and Green Beans–something not commonly used in the French namesake. Additionally, Mescaline salad would be used, and other items like Artichokes would be present. Still this is the version most Americans will know and recognize, and I find it tasty (without the Anchovies, which I have not yet come to like).  OH I should also mention that many of the French recipes  use Canned Tuna–I can only assume theirs is not “Chicken of the Sea”, though I’ve seen some marinated vacuum-sealed Tuna that may serve the purpose–and Lord know’s most diners use canned.

This salad, is often served as an Entrée, in a similar manner to the Cobb Salad.

I do have to share what Julia Child says about this sald in her book Julia’s Kitchen Wisdom:

Of all main-course salads, the Niçoise is my all-time favorite, with its fresh butter-lettuce foundation; its carefully cooked, beautifully green green beans; its colorful contrast of halved hard-boiled eggs, ripe red tomatoes, and black olives; all fortified by chunks of tunafish and freshly opened anchovies. It’s a perfect luncheon dish, to my mind, winter, summer, spring, and fall — an inspired combination that pleases everyone.

Antipasto di Pomodoro e Pesto – Tomato & Pesto Canapés

Antipasto di Pomodoro e Pesto

Ingredients:
5 Plum Tomatoes
4 slices Prosciutto
5 slices Provolone
6 Tbsp Basil Pesto

Directions:

  • Prepare the Tomatoes: Stand the Plum Tomatoes up, stem-side down. You will be “shaving” off the sides of the tomatoes–think 4 sides per Tomato. Using a sharp serrated knife, slice off each of the four sides with a gentle sawing motion. The pieces will look like little boats. Remove any seeds and membrane. Set to the side.
  • Prepare the Prosciutto: Do this to each Prosciutto individually. Lay each slice flat–the slices are generally rectangular in shape. You want to cut each piece into 5 smaller pieces. Set to the Side.
  • Prepare the Provolone: Cut each slice into quarters.
  • Plate the Tomatoes, inside facing up like a bowl.
  • Place a piece of Prosciutto into each “bowl”. I recommend rolling the small pieces and placing them into the Tomato neatly.
  • Place a piece of Provolone on top of the Prosciutto. It will extend over the edges of the Tomato.
  • Using two teaspoons, shape oblong dollops of Pesto. Place the dollop on the top, center of the Provolone, in the same direction as the Tomato slice.

Makes 20 pieces.

NOTES: The tongue-shaped slice of the plum Tomatoes make them perfect to fit in the mouth. The salty prosciutto, creamy sharp provolone, and basil pesto are amazing. I came up with this wanting to use up some left over tomatoes and pesto from another recipe. This is simple, and quick, and like I said, very flavorful.

Bruschetta al Pomodoro – Tomato Bruschetta

Ingredients:
1 Baguette
1/4 cup Parmesan
6-8 Plum Tomatoes
2 cloves Garlic, minced
1-2 cloves Garlic, whole
1 tsp Balsamic Vinegar
1/4 cup + 1 Tbsp Olive Oil, divided
2-3 Tbsp fresh Basil, chopped fine
1 Tbsp fresh Flat-Leaf Parsley, chopped fine
Salt & Pepper to taste
Water for Parboiling

Directions:

  • Bring a pot of water to a boil on your stove. There should be enough room for the tomatoes, but they should not yet be put in the pot.
  • Remove from the heat, and place the tomatoes in the hot water for 1 minute.
  • Using tongs, remove the tomatoes.
  • Carefully remove the skin with a knife; and then cut in half and remove the seeds and juice.
  • Dice the Tomatoes and set to the side in a large bowl.
  • Add the minced Garlic, Balsamic Vinegar, Herbs, 1 Tbsp of Olive Oil, and Salt and Pepper to taste; Stir well, and leave to marinate.
  • Preheat the oven to 450°F.
  • Slice the Baguette into 1/4″ thick rounds, on a diagonal.
  • Using a pastry Brush, liberally brush on the 1/2 cup of Olive Oil. You may need more or less, depending on the baguettes.
  • Place in the oven and toast for about 5 minutes, or until the the bread begins to turn golden.
  • Remove the croutes from the oven, and while warm, rub the whole garlic over the tops of them.
  • Sprinkle liberally with the Parmesan. You may use less or more, depending on the size of the croutes.
  • When ready to serve, spoon the Tomato topping onto the croutes.

Serves about 10 as an appetizer.

NOTES: You can use bigger bread pieces and serve this as a salad or meal. With regards to serving as an appetizer, you can also choose to leave the tomatoes in a bowl with a spoon, and arrange the Parmesan croutes on a tray, and allow the guests to top their own. Bruschetta is a central Italian food, that consists of grilled bread with Olive Oil, Salt and Pepper, and other toppings like Prosciutto or grilled vegetables. I prefer the traditional tomato-basil relish, myself. This used to be my favorite appetizer when we would go to Italian restaurants–a special occasion as they were always expensive in Georgia. Who knew the food was so inexpensive and EASY to make!

Variations:
Ṽ›Ɣ – Use a Vegan bread and omit the Parmesan.

Salade Andalouse aux Crevettes – Andalusian Salad with Shrimp

Ingredients:
1 cup Rice, cooked
8 large Shrimp, veined, steamed, cold, chopped
6-8 Pimento-Stuffed Olives, sliced
2 Plum Tomatoes, chopped
2-4 Tbsp Mayonnaise
1/2 tsp Paprika
1 clove Garlic, minced
1 tsp Chives, minced
Salt and Pepper to taste
Butterhead Lettuce for Plating
Fresh Flat-Leaf Parsley for Garnish

Directions:

  • In a bowl, combine the Mayonnaise, Paprika, Garlic, and Chives.
  • In a large bowl, combine the Rice, Shrimp, and Olives.
  • Mix in the Mayonnaise.
  • Line the Salad Plates with Bib Lettuce.
  • Divide the mixture into 4 portions (this dish makes 4 portions, so if you have made more or less, divide the mixture into the appropriate portions.
  • Spoon the Portions on top of the Bib Lettuce. You can use pastry rings or a plastic lined ramekin stuffed with the portion of the salad inverted over the plate to make a fancier salad as well.
  • Top the Salad with pieces of Tomato, a Salt and Pepper to taste, and Fresh Parsley.

Makes 4 servings.

NOTES: Andalusian Salad is a French Salad that captures the romantic flavors of of Al-Andalus (الأندلس‎) region of Spain and Portugal. You can always kick up the spice by adding some Cayenne Pepper. If you prefer to serve this from a large bowl, rather than individual portions, then chop the lettuce and garnish the salad with an outer ring of lettuce, and an inner area of tomatoes, topped with Parsley in the middle.

Pollo alla Romana – Roman-Style Chicken

Pollo alla Romana

Ingredients:
6-8 fillets of Chicken Breasts, thin sliced, boneless, skinless
1 Roasted Yellow Bell Pepper, chopped
1 Roasted Red Bell Pepper, chopped
6 slices Prosciutto, chopped
2 Plum Tomatoes, diced
1 head of Roasted Garlic
1/2 cup Pinot Grigio
1 cup Chicken Stock
2 Tbsp fresh Basil
1 Tbsp fresh Oregano
1 Tbsp fresh Thyme
1 tsp Crushed Red Pepper (optional)
2 Tbsp fresh Flat-Leaf Parsley
1 Tbsp Capers
1 Tbsp Olive Oil
Romano Cheese, grated

Directions:

  • Do all necessary roasting ahead of time.
  • In a large skillet, brown the Chicken Fillets in the Olive Oil.
  • Remove the Fillets to the side.
  • Add the Peppers and Prosciutto, and cook until the Prosciutto starts to crisp, about 4 minutes.
  • Squeeze the Garlic into a Mortar and Pestle, and grind.
  • Add Garlic, Tomatoes, Chicken Stock, Wine, Basil, Oregano, Thyme, and Crushed Red Pepper Flakes to the skillet.
  • Heat for 10 minutes, and then add the Chicken Fillets back to the skillet.
  • Cover and cook for 20 minutes.
  • Just before serving, stir in the Capers and Parsley.
  • Garnish with grated Romano Cheese.

Serves 3-4 people (portion 2 fillets per person)

NOTES: So it was a long weekend, and my partner volunteered to cook. He loves chicken, so he started looking online for a chicken recipe. I should mention he is not a good cook–toast and oatmeal he does well, but not much more than that. So he found a recipe for Roman-Style Chicken by Giada DiLaurentis. I had a feeling he would not end up cooking, and by the time we got back from the store, it dawned on him how much work would be involved. So it was saved for another night. I don’t like to do other people’s recipes, so I compare them to similar recipes and then make my own version with my own variations. This is my version of Roman-Style Chicken that resulted from my research and comparisons. I decided to add some different herbage, deepen the flavors with roasted peppers and garlic, as well as adding Romano cheese over the top. This is a light summery Italian meal, and it does not need a side of pasta!

Oven-Roasted Tomato Parmesan

Oven-Roasted Tomato Parmesan

Ingredients:
4 Plum Tomatoes, halved vertically
2 Tbsp Bread Crumbs
3 Tbsp Parmesan, shredded
1 tsp Parsley, dried
1/2 tsp Oregano, dried
1 tsp Basil, dried
2 cloves Garlic, minced
1-2 Tbsp Olive Oil
Black Pepper to taste

Directions:

  • Preheat Oven to 400°F.
  • Place the Tomatoes cut-side up on an aluminum foil-lined baking sheet, and crimp the Aluminum foil to act as an edge around the tomatoes. Prick the Tomatoes with a fork several times.
  • In a bowl, combine all other ingredients, and mix well.
  • Use your hands or a spoon, and divide the topping on each of the Tomatoes
  • Bake uncovered for 10 minutes.
  • Lower heat to 250°F, and roast for another 30 minutes.

Serves 4.

NOTES: I love roasted tomatoes. This is a quick and easy way to make them, that you can start before you start cooking, and let cook till you’re ready to serve. It is also very hard to mess up, unless you spill one onto the floor! You can try to grill them as well. To do that, you will cut them, rub with olive oil, and grill. Then place on an aluminum-lined grate, and cover with the topping.

Pollo Pesto al Forno – Pesto Chicken Bake

Pesto Chicken Bake

Ingredients
1/4 cup All-Purpose Flour (for coating)
1/4 cup Bread Crumbs (for coating)
2 Eggs (for coating)
1/2 tsp Salt
1/4 tsp ground Black Pepper
1/2 tsp dried Oregano
1/2 tsp dried Basil
4 Chicken Breasts, skinless, boneless, butterfly cut and pounded about 1/4″ thick
2 cups Pesto
4 Plum Tomatoes, sliced
2 cups shredded Mozzarella Cheese

Directions:

  • Preheat Oven to 350° F
  • Set up a dredging station using three pie pans. In one pan put the Flour, in the next the Eggs (beaten with a little water), in the next the Bread Crumbs
  • Season the Chicken with Salt and Pepper on both sides
  • Dredge the chicken in the Flour, then the Eggs, then the Bread Crumbs and set to the side
  • In a large skillet, brown each piece of chicken on both sides in the Olive Oil. When each piece is browned, remove from the skillet.
  • Spread the Pesto sauce over both sides of the Chicken, coating it completely.
  • Place Chicken in a baking dish, and cover with a layer of Tomato Slices followed by the shredded Mozzarella.
  • Bake for 10-15 minutes, or until the cheese has melted and begun to brown.

NOTES: The first time I ever had this, my mother had used Shake ‘n’ Bake. Though I prefer to use herbed bread crumbs, this is a quick option that also does not require the use of eggs.