I am currently obsessing over dill. I simply can't get enough. So when I came across this recipe in my Barefoot Contessa book How Easy is That?, I knew I had to try it. Lobster and Shells Kosher salt Good olive oil 1/2 pound small pasta shells Kernels from 4 ears of corn 6 scallions, white and green parts, thinly sliced 1 yellow or orange bell pepper, seeded and small-diced 1 pint cherry tomatoes, halved 1 pound cooked lobster meat, medium diced 3/4 cup good mayonnaise 1/2 …
Cracker and Parmesan Crusted Fish Fillets
I love fish but it's something we really don't eat enough of. In an effort to cook more fish, I tried this recipe I had ripped out of a Racheal Ray magazine a few years ago. I have been advised by the family that I can stop looking for other fish recipes. This is the one they like. Cracker and Parmesan Crusted Fish Fillets 1 cup oyster crackers* 1/3 cup Ritz crackers (a generous handful) 3/4 cup parmigiano-reggiano cheese 1/3 cup flat-leaf parsley leaves 3 tablespoons chopped …
Grilled Shrimp with Sweet Chili-Lime Sauce
My mother found this recipe in a House & Home magazine and it has become an instant favorite in our family. The shrimp is delicious, but it's really all about this sauce. The sauce is a flavour explosion. BAM! This is great for an appetizer at a party because it can be made ahead of time. It's also really great in the summer over a bed of cold Asian noodles or with a side salad. Grilled Shrimp with Sweet Chili-Lime Drizzle Ingredients: 2 454 g packages raw peeled large shrimp …
Mussels Dijonnaise
When my husband and I were in NYC two years ago, we ate at a restaurant called Rue 57. We ordered the Mussels Dijonnaise and practically fought each other for the last mussel, they were that good. When we got home we scoured the net for a recipe that would come close. We ended up mixing a couple together. Now, sometimes on a Friday night, instead of ordering a pizza we make a mess of mussels, cut up a French baquette and reminisce about New York City. Mussels Dijonnaise 2 tbsps …
Sole Food
I love sole. It's such a light, delicate fish and it cooks super fast. Plus, fish is brain food. That's what my dad always told me anyway. Try it. Give your kids a spelling test after dinner. Mississippi is always fun. Pan Fried Sole 4 six-ounce fillets of sole 1 cup all-purpose flour 2 tbsps Old Bay Seasoning 2 large eggs 1 cup panko bread crumbs 1/2 cup grated Parmigiano-Reggiano 2 tbsps fresh thyme leaves Zest of one lemon Preheat the oven to 250F. Place a …
