Oven Baked Blackened Tilapia with Mango-Pineapple Salsa

Is it time for your bi-weekly serving of Omega-3? This fish recipe is quick, easy, healthy and delicious! What more could you ask for?






Ingredients:
3-4 tilapia filets
1 mango, diced
4 fresh pineapple slices, diced
1 jalapeno with seeds, diced
small bunch of cilantro, chopped
juice of 1 lime

Dry rub for fish:
2 tblsp. chili powder
2 tblsp. paprika
2 tsp. garlic powder
2 tsp. freshly ground pepper
1 tsp. salt

Directions:
Set oven temperature to 400 degrees.
Mix dry rub ingredients in a small bowl and set aside.
Mix mango, pineapple, jalapeno, cilantro and lime juice. Place in fridge to chill.
Place fish in shallow baking dish and season generously with dry rub, covering top completely. You may need to double the dry rub recipe depending on how many filets you are cooking.
Slowly cover bottom of pan with 1/4 inch of water, being careful not to pour over fish. The water keeps the bottom of fish from burning and helps to retain moisture for a flaky, tender fish.
Bake for approximately 20-25 minutes.
Using a spatula, transfer fish filets to a plate. Top generously with mango-pineapple salsa.

Jasmine rice or asparagus accompanies this dish nicely...Que sabroso!

Layered Red Velvet Cake

I made this dessert for the first time on New Year's Day 2011. While it does call for a number of ingredients, it was pretty easy to make. Below is the recipe, courtesy of Sunny Anderson from the Food Network.





Ingredients for cake batter:
2 sticks butter, room temperature
1 1/2 cups sugar
2 ounces red food coloring (a standard tube of food coloring from the grocery store is about .3 ounces, so I used the entire bottle and then supplemented with a few drops of water)
3 tablespoons cocoa powder
Pinch salt
2 eggs
1 cup buttermilk
1 teaspoon vinegar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
Butter, for pan

Ingredients for frosting:
5 tablespoons all-purpose flour
1 cup milk
1 cup sugar
2 sticks butter
1 teaspoon vanilla extract
1 1/2 cups chopped pecans

Hint: I used this exact recipe and my frosting was a bit thin. I would recommend adding 1 more tablespoon of flour for a slightly thicker frosting.

Directions:

Preheat oven to 350 degrees F.

Using a mixer, cream butter and sugar until light and fluffy. Using a small bowl, make a paste out of the red food coloring, cocoa and salt. (Remember, I used a few drops of water to supplement until a thick paste was formed.) Using a spoon, mix in paste to the creamed butter. In a measuring cup, stir eggs with buttermilk and add to batter. Mix in vinegar and vanilla, and then add flour and baking soda. Mix until combined but do not over mix.

Butter a sheet pan. Lay parchment paper (same as wax paper) on top. Butter the parchment. Pour batter into pan and smooth the top to even the batter out, using a spatula. Bake cake until a toothpick comes out clean, about 30 minutes. Remove from oven and cool in pan.

While cake is baking, make the frosting: Heat all ingredients in a medium saucepan. Whisk until sauce thickens, about 15 minutes. Let cool slightly before using. (Be sure not to turn your burner too high or the milk will scald and burn on the bottom of pan.)

Invert cake onto a cutting board and slice into quarters from the longer side. To assemble cake, spread 1 of the quarters with some of the frosting to cover. Sprinkle with a quarter of the pecans. Add another layer of cake and repeat. Continue until last layer is added. Frost the top of that and sprinkle with remaining pecans.

Prosciutto Minis

This yummy treat is a compilation of different appetizer recipes I found containing prosciutto. I made these cute little mini sandwiches last week for the first time. We loved them! Whereas most recipes called for watercress or some other herb, I opted for dill. The taste is extremely distinct and flavorful, and it complimented the other ingredients nicely. This appetizer is wonderful with a glass of pinot grigio.

Ingredients:
mini french bread crostinis
prosciutto (I bought a 4 oz. package), sliced in thin strips
Granny Smith apple, very thinly sliced
red onion, very thinly sliced
aged Gouda, cut into bite sized pieces
Dijon mustard
fresh dill sprigs
3 tblsp. cider vinegar
2 tblsp. brown sugar
1/2 cup water
cracked black pepper
extra virgin olive oil

Directions:
Bring water, vinegar and brown sugar to boil. Add onions and remove from heat. Cover and set aside until it comes to room temperature.
Take one crostini and smear on a bit of Dijon mustard.
Build the minis in this order: apple slice, cheese, prosciutto, onion, dill
Drop a tiny bit of olive oil on each mini and sprinkle with cracked pepper.

Hint: For a nicer presentation, wrap the prosciutto around the mini.

Seared Ahi Tuna with Wasabi Vinaigrette

The first time I tried seared ahi tuna was in San Diego. Most restaurants in the city have this item on the menu, although I am partial to Cafe Sevilla's spicy version. Seared ahi tuna has sentimental value for me, as I made it for Jose when we celebrated our first New Year's Eve in 2005.



Main Ingredients:
assorted salad greens (my favorite is arugula)
carrots, thinly sliced in long strips
cucumbers, thinly sliced in long strips
large cherry tomatoes, halved
white or black sesame seeds
fresh ahi tuna steak(s)
extra virgin olive oil
cracked black pepper

Ingredients for Wasabi Vinaigrette:
2 tblsp. rice vinegar
1 tsp. sesame oil
1 tsp. wasabi powder
1 tblsp. light soy sauce
1/4 cup canola oil
salt & pepper, to taste

Directions:
Add vinaigrette ingredients to small bowl and whisk thoroughly. Set aside.
Arrange salad greens on large plate and dress with carrots, cucumbers & tomatoes around the edge.
Empty sesame seeds onto a plate. Add a generous amount of cracked black pepper and mix well. Evenly coat tuna steak(s) on all sides with sesame seed/pepper mixture.
Heat a small skillet, add oil to pan (1/4 inch). Sear the tuna, approximately 2-3 minutes per side. Remove from pan and place on cutting board. Using a sharp knife, slice tuna in 1/4" sections.
Arrange tuna filet on salad and drizzle vinaigrette over top.

Sentimental Sangria Spritzer

The way my husband and I met was pretty much like something out of a romance novel. We were both new to San Diego and had signed up for a salsa class at Cafe Sevilla in the heart of downtown. The following would be my husband's description of that fated encounter: He saw me from across the room, taking into account every detail of my presence...from the tiny barrette clipped neatly just above my ear, right down to the tiny heart applique on my toenail. As I approached the bar to order a drink, he leaned over and asked if I would like to join him for a Sangria. The rest, folks, is history.

Every so often, I like to remember that special day and enjoy a Sangria with my husband. Last night, however, was the first time we made it from scratch.... and after pairing it with our red wine marinated mushrooms and pan seared scallops, it will certainly not be the last!!

Most Sangria recipes will call for Triple Sec, Cognac or some other type of Brandy, but I didn't use any of those. Here is my super easy & simple recipe for Sangria Spritzer -

Ingredients:
1 - 1.5L chilled bottle of any rose wine or sweet red wine (I chose a white Merlot because the color is a little deeper than a traditional rose wine)
simple syrup, to taste
1 California orange, thinly sliced
1 Granny Smith apple, thinly sliced
1/2 pint fresh raspberries
sliced lime, for garnishment and a splash of taste
fresh mint, for garnishment (and smell!)
Club soda


Directions:
In a large pitcher, combine wine and fruit. Add simple syrup, just a small amount at a time, until desired taste is achieved. Stir well. Cover with lid and refrigerate for at least an hour, but up to one day. When ready to enjoy, pour liquid into a chilled glass and scoop in a generous amount of fruit. Garnish with fresh mint sprigs and a slice of lime. Add a splash of club soda, if so desired.

I highly recommend this drink. It is SUPERB!!

Barefoot in the Summertime

My husband and I never get out of the house for dates, so we arrange to have them at home in our very own kitchen! After watching an episode of Barefoot Contessa and 30 Minute Meals by Rachael Ray, I found my new inspiration and was ready to have another "kitchen" date night! On this particular occasion, we successfully pulled off our date night by having an early dinner and putting our two year old down for a very late nap. In the meantime, our 12 year old was spending time with a neighbor and our two boys were occupied with a movie -- upstairs and away from the kitchen. :)

So, I made a quick trip to the grocery store this morning to pick up fresh herbs, lemons, salad greens and pork tenderloin, among other things. I also bought three bunches of fresh flowers. When I got home, I cut the stems really short and arranged in a clear drinking glass. Then I stuffed a few springs of thyme in my flower arrangement for a nice herbal touch.... and voila! I had a cute little centerpiece for my table.

Below is the recipe for lemon herb marinated pork tenderloin, courtesy of Barefoot Contessa.

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Ingredients:
1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
high quality olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
freshly ground black pepper

Directions:
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

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I was quite pleased with how my pork tenderloin turned out. It was very tender and juicy, almost to the point of melting in our mouths. Yes, it was very pink in the center, but pork is SAFE to eat if cooked to an internal temperature of at least 137 degrees Fahrenheit.

(For further information on the subject of pork, please check with the National Pork Board at www.theotherwhitemeat.com)

I served my tenderloin with arugula salad & lemon dijon vinaigrette, and Summer corn goulash (I will link up those recipes soon!). It was fantastic, I must say! As my husband finished his third helping, he commented that I was a "cocina sin fronteras".....that would be a "kitchen without borders." Isn't he just the best??

Fresh Salmon Patties with Lemon Herb Cream Sauce

I have been preparing salmon for our family for several years now, but I have never ventured farther than a baked or grilled piece of whole fish alongside rice and asparagus. I remember eating salmon patties as a child and to be quite honest, I don't think I was ever crazy about them. However, my taste has changed quite drastically as an adult and so I figured it was time to put my culinary skills to the test once again and create something new! After my husband took his first bite, he told me I "hit a new high." SCORE!!! :)

After getting a few pointers from my mother and reading through several recipes, I tweaked the information into my very own recipe for salmon patties with lemon herb cream sauce.

Ingredients for Salmon Patties:
1.5 to 2 pounds fresh salmon filets
small bell pepper, diced
small yellow onion, diced
1/4 cup Italian parsley, chopped
3-4 garlic cloves, minced
1 tblsp. lemon juice
2 eggs
1.5 to 2 cups herb seasoned bread crumbs (I used Progresso)
2 cups Panko bread crumbs
2 eggs
vegetable oil
1.5 tblsp. olive oil
1 tblsp. water

Directions:
If your salmon still has skin, I would suggest NOT attempting to remove with a knife unless you completed culinary school. No need for severed limbs. So, simply place large pan on stove top and bring to high heat. Place salmon filets (skin side down) in pan and allow to cook for approximately 30 seconds or just long enough for skin to stick to pan. Using a spatula, carefully slide between salmon filet and skin. The fish should easily peel away. You do not want to cook fish, only remove the skin.
Cut or dice salmon into small chunks, maybe 1/4 to 1/2 inch. In large bowl, combine salmon, bell pepper, onion, garlic, lemon juice, parsley, 1 egg, herb seasoned bread crumbs, salt and pepper. Mix thoroughly with hands. Taking a small handful at a time, form into patties and place on a shallow pan lined with parchment paper. If the patties fall apart, you may need to add more breadcrumbs. Once your pan is lined with patties, place into freezer for 15 minutes so as to allow them to firm.
Once patties are firm, pour vegetable oil (1/2 inch or so) in saute pan and bring to high heat. While pan is heating, beat remaining egg and add olive oil & water. Set egg mixture alongside plate of Panko breadcrumbs. Take one patty, dip in egg mixture allowing excess to drip. Gently cover with Panko breadcrumbs, being sure to maintain the form of the patty. Carefully set patties in pan and cook for 3 minutes or so, until deep golden brown. Turn with spatula and cook another 2-3 minutes or until deep golden brown. Transfer patties to a paper towel covered plate to absorb remaining grease. Serve with lemon wedge and a dollop (or two or three) of lemon herb cream sauce.


Ingredients for Lemon Herb Cream Sauce:
1/2 cup mayonnaise
1 tblsp. Italian parsley leaves, minced
1 tblsp. thyme leaves, minced
1 shallot, white & green part, minced
2.5 tblsp. lemon juice
1/2 tsp. salt
ground black pepper

Directions:
Mix all ingredients in bowl. Cover and set in refrigerator to chill.