Last night Beth and I had the pleasure of dining at the home of our friends, Kelly and Lisa. They have a lovely home not too far from where we live. Kelly took the original house down to it’s foundation and rebuilt it himself. He has landscaped the yard, complete with pond, into a showcase that could be featured in a Home & Garden photo spread. But best of all, he has a man-cave garage to beat all garages. All I’ll say about it is that I have a severe case of garage envy.
Okay, I’ve been off on a bit of a rant lately, so I figured it’s time to get back to the core of what this blog should be about. Not to mention that Valentine’s Day is soon upon us, and this works great as an easy dinner for 2. So today I give you another way to prepare pacific cod. I used cod for this, but any firm white fish, like halibut would do just as well.
One of my favorite dishes in the world is Cioppino, Italian style fish stew. As with most dishes, there are probably as many recipes for Cioppino as there are people who love it. Not wanting to be left out, I offer up my take on the classic dish. As always, look at this as a starting point. Take away items you don’t like, add in ones that you do. Have fun!
We love fish, but after a while it all starts to taste the same. Smoked, grilled, grilled on cedar planks, steamed, it all gets boring after a while. Sure, you can make heavy sauces and such but that’s just masking the fish. I wanted something new that would allow me to have a new taste, but still know I was enjoying a good piece of fish. So last night I tried steaming some cod on pineapple, and the results were quite tasty. This is really drop dead simple to make. Give it a try, I really think you’ll like this one.
Last Saturday was an “SiS.” Stay in Saturday. I like those kind of days because it means I get to cook and try new things. It’s been a while since we’ve had ceviche, so I headed to the market with the idea of getting “fixins” to make one, and see what else looked good for the rest of the dinner. I like to experiment with new things on these days, creating dishes based totally on what looked good in the market. As usual though, I made enough for 4, so…um…we ate twice (coughs)
Steamed in citrus juices with a pear cider reduction sauce
Gregor’s Pub Scallops
Large fresh scallops sautéed with bacon, topped with caramelized bananas and served with a coconut rum sauce
A squid and scallop ceviche with coconut and lychee
Roasted Asparagus Spears with Apple Wood Bacon
Roasted spears of fresh asparagus with julienned smoked bacon