Showing posts with label Daisy Cooks. Show all posts
Showing posts with label Daisy Cooks. Show all posts

Thursday, June 27, 2013

Meatless Monday Recipes: Salmon & Red Snapper

Today I want to share two of my favorite pescatarian dishes for your Meatless Mondays.

The first is a Nut-Crusted Salmon, which I adapted from a recipe I found online:

Almond basic crust for salmon
Almond basic crust for salmon (Photo: Gudlyf)
Marinade:
1/2 cup white wine
1/4 cup lemon juice (you may add fresh -squeezed orange or grapefruit juice too)
2 tablespoons olive oil
1 teaspoon chopped garlic
1/2 teaspoon crushed oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
4 (8 ounce) salmon fillets, skin on

 Crust:
1 cup finely chopped walnuts (you can substitute pine nuts or pecans, etc)
1 tablespoon chopped dill/cilantro
1 tablespoon chopped chives
2 tablespoons olive oil 2 tablespoons lemon juice

Mix marinade ingredients in a baking pan. Add salmon, turn to coat, and marinate for at least 30 minutes to an hour.

Preheat the oven to 400 degrees

In a small bowl, mix walnuts, dill/cilantro, chives, olive oil, and lemon juice. Place on foil lined baking sheet, skin side up. Place in the broiler for 2 minutes until skin is seared and crispy. You can also grill. Remove and turn fish over and lightly brush with marinade. Sprinkle crust on top, skin side down. Bake for 4 to 8 minutes, or until the salmon is cooked to the desired doneness and the crust is golden.

***

The next recipe is Broiled Red Snapper adapted from Chef Daisy Martinez. Some people may be put off by serving a whole fish, head on but I promise you this dish will not only taste delish but will make you look like a pro.

Ingredients:
Two 1 ½-pound cleaned red snappers, left whole
Dry Adobo, homemade or store-bought
2 lemons, cut in half
Juice of  orange,
Mojito or Ajimojili for serving

Makes 4 servings

Sprinkle the fish inside and out very liberally with the adobo.
Line them up side by side in a baking dish large enough to hold them comfortably.
Squeeze the lemons over the inside and outside.
Cover and refrigerate the fish for up to an hour (longer and the lemon juice may start to cure the fish).

Broil the fish, turning once, until the meat along the backbone close to the head is opaque and firm, 15 to 20 minutes. The skin should be golden and crispy in spot. Serve whole.

To serve the fish, place whole on plate and top with aoili and lemon slices.

Saturday, February 17, 2007

Ever Stay in Bed All Day Long?


Every now and then, I like to indulge myself in a day of relaxation, by sleeping in late, not answering the phone or even charging my cell, surrounding myself with my laptop, my books and ignoring the outside world. Sometimes I don't even bathe, comb my hair or brush my teeth.

The next day, I radiate. Maybe it has to do with a full day's rest or just a well fed spirit, I don't know but it works wonder even if it is a little lonely at the end of the day.


Some cool new books and other stuff to check out, mi gente:


The Virgin of Flames by Chris Abani

Still Water Saints: A Novel by Alex Espinoza

Puerto Rican Poetry: A Selection from Aboriginal to Contemporary Times by Roberto Marquez

Hecho en Tejas: An Anthology of Texas Mexican Literature by Dagoberto Gilb

The Brotherhood of the Holy Shroud by Julia Navarro and Andrew

Butterfly Boy: Memories of a Chicano Mariposa (Writing in Latinidad) by Rigoberto Gonzalez

I found this cool article on "Reinas de la Cocina" featuring one of my sister favorite TV Chef, Daisy from Daisy Cooks, amognst these others:

WHO: Isabel Cruz
ORIGINS: Puerto Rican raised in L.A.
LATEST PROJECT: The book "Isabel's Cantina" WEB SITE: www.isabelscantina.com


WHO: Zarela Martínez

ORIGINS: Chihuahua, Mexico
LATEST PROJECT: Zarela Casa, her housewares line at Wal-Mart WEB SITE: www.zarela.com


WHO: Daisy Martínez

ORIGINS: Puerto Rican raised in Brooklyn
LATEST PROJECT: "Daisy Cooks!" on PBS WEB SITE: www.daisycooks.com

WHO: Ingrid Hoffmann
ORIGINS: Colombia

LATEST PROJECT: "Delicioso" on Galavision/Univision WEB SITE: www.delicioso.com


You can read the article here:
http://www.signonsandiego.com/news/features/20070214-9999-lz1f14reinas.html


I also want to check this out, it's here in NYC and looks captivating:



From the ad:

BE daring.

BE bold.

And BE the first to experience the new show from Mayumana, the world-renowned performance troupe that ignites your senses with an intoxicating display of color, texture, sound and motion.

Now, this internationally acclaimed group—which has performed for millions worldwide—debuts the brand new, eye-popping creation BE, an explosive 90-minute production that takes you on a thrilling journey and never lets go.

Don’t miss your chance to see them live and BE a part of this exuberant performance.


Watch here: video

DISCOUNTED TICKETS:

1. BY PHONE: Call the Union Square Box Office at 212-505-0700 or Ticketmaster.com at 212-307-4100 and use code PBIL1

2. ONLINE: Visit Ticketmaster.com and use code PBIL1

3. VISIT: Bring this page to the Union Square Theatre Box Office, 100 E. 17th Street @ Park Avenue South (box office opens Feb 19)

For group orders of 8 or more, call Showtix at 800-677-1164

Performances:
Tuesday-Friday at 8pm; Saturday at 7pm & 10pm; Sunday at 3pm & 7pm

Union Square Theatre
100 East 17th Street

*Conditions: Offer is subject to availability and prior sale; not valid on prior purchases; cannot be combined with other discounts or promotions. Not valid 3/13, additional blackout dates may apply. Limit six (6) tickets per order. No refunds or exchanges. Telephone and Internet orders are subject to standard service fees. Offer is valid for all performances through March 23 but may be revoked at any time. $39 offer for all performances except Sunday at 7pm (Reg. price $60). $35 offer for Sunday 7pm performances (Reg. price $40).


 
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