This quick and easy pasta sauce is ready in the time it takes to boil the water and cook the pasta to al dente. The mix of seafood includes squid, crab, shrimp, mussels and steamer clams. Mixed seafood is available in most supermarket freezers or at your local fish monger. This sauce also works with flaked marlin, swordfish, halibut, or tuna. Get creative and add one of your favorite ingredients… perhaps capers, sweet peas, ramps, mushrooms, or cardoons.
Posts Tagged ‘cooking with wine’
Living alone and cooking for one it seems there are always leftovers. This dish was just a spur of the moment concoction thrown together with leftover polenta slices, a paillard of chicken breast, some mushrooms and a handful of baby spinach leaves. It ended up being a tasty main that I will downsize for a starter dish the next time friends come for dinner.
The polenta was seasoned with Rosemary Salt, butter and grated parmigiano then poured into a mini loaf pan and refrigerated overnight. The next day it popped right out of the pan and was super easy to slice 1/2-inch thick. I sauteed the slices in nutty brown butter until they turned golden brown.
If you’d like a list of ingredients and more specific information leave me a comment below.
Dad learned to cook in the Navy during WWII aboard a ship in the Virgin Islands. After the war he was a chef at the Top Hat Cafe in Bremerton, Washington, a naval port and my birthplace. The words Bolognese and Ragu were not common in the 1940s so it was called Italian Spaghetti Sauce and the star of the dish was Meatballs. In fact, I can’t remember ever eating pasta as a child except for spaghetti and meatballs and macaroni and cheese. Anyway, I inherited this recipe in the 1970s and tweaked the ingredients as our culinary world advanced into the 21st century. My Italian friends from Milan and Naples love this sauce…and that’s quite an endorsement. I think fresh herbs is the secret.
Comfort food seems to be appropriate for cold weather and one wouldn’t expect Puerto Rico to be cold but when the thermometer drops from 84° F. to 74° F. it feels like soup weather. Albeit one’s blood is thinner in hot climes it’s all relative to the climate zone and season. Its actually the dry season now in the Caribbean but we’ve had an unusual amount of rain for the last 2 weeks.
One can never have too many soup or chowder recipes and even though they all start with a basic mirepoix the star of the soup is the main ingredient which distinguishes one soup or chowder from the next.
So, okay I was cleaning out the freezer and frig and dumped it all into a pot of happy mirepoix in white wine. A fillet of tilapia, a piece of salmon, a small seabass fillet, one russet