fish and seafood
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Mussels with Fennel Italian Sausage & Pernod
I love this recipe. I had it on my menu a million years ago back when I had to special order fennel pollen by mail from the one farmer in California who sold it. It has stood the test of time and is so super delicious. There's fennel in all its guises, yet it is not overwhelmingly fennel-y.
Zippy Salsa Tonnato Cold Tuna Sauce
This is basically a rustic pantry pasta sauce turned flavor-bomb condiment, and it's pretty versatile: It works as a dip (think bagna cauda or pinzimonio); or tossed with pasta and a little of its cooking water; or to sauce a plate of seared wax beans and assertive greens (such as arugula). I think it would also be the cat's pajamas spread on an open croissant, topped with sliced tomatoes and cheese, and put under the broiler to make an upscale tuna melt.
White Fish Escabeche Tacos
This is in my post-beach dinner rotation in the summer. It's all prepped ahead and the only thing left to do is warm the tortillas and make yourself a drink.
John Besh s Green Olive Tapenade
This recipe is adapted from Cooking From the Heart by John Besh.
Vernal Greens Pasta with Seared Scallops
While grocery shopping I spied some sprightly fava greens for sale in the produce section. I had been considering adding some greenery to a pasta dish, so dropped a bunch into my basket. The nearby fennel bulbs looked particularly fresh, so into the basket one went. That got my mind thinking about pairing fennel, scallops, and lime -- one of my favorite flavor combinations -- so the idea for this pasta dish came together quickly. The dish requires a little multi-tasking, but comes together fairly quickly. The bright and fresh tasting pasta and sweet scallops pair perfectly with the melon, fresh grass, and citrus flavors of the 2011 Uproot Savignon Blanc.
Tuna with Mint Oil and Pepperonata
You will have a fair amount of mint oil left over, perfect for a lemon-y vinaigrette, the base of a punchy aioli, or drizzled plainly over those tomatoes.
Mexican Chorizo and Garlic Shrimp Burger
Everyone knows chorizo and shrimp are in love, and there's no reason why this romance wouldn't extend deliciously into the world of burgers.
Grilled Scallops Skewers with Ruby Red Grapefruit and Chile Glaze
My friends love me, but they really only want to come to Maine in the summer time. And when they arrive they want the beach and seafood, in that order. Grilled scallops have become my go-to après beach meal because they are quick, delicious and go very well with the French rosès I like to drink in the summer time.
Bagel and Cream Cheese Strata
My family started the tradition of eating a bread, egg, and sautéed veggie strata -- that we've always called a frittata -- for Christmas morning breakfast many years ago. When I got married, I found my husband's family eats bagels with cream cheese and lox and/or smoked salmon for Christmas breakfast. This year I decided to combine the two traditions into a strata made with bagels, cream cheese, and salmon. The unique texture of bagels makes this a very sturdy strata, which is nice and hardy, but you can also use regular bread if you prefer a softer, eggier texture.
Chopped Kitchen Sink Salad with Yogurt Dressing & Bottarga
This isn’t a shy salad: It should be a combination of many elements—the seasonal vegetables, a powerful dressing, and a crunchy textural accent. For me it’s the perfect way to repurpose leftovers into something new and delicious, and a great way to avoid wasted food.
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