Swordfish and Scallops, A Sweet Savory Combo

Summer pickings from the local fish and farmers market. Hubs came home (I should've gone with him) with a very large bag of very big summer squash. What was I going to do with all of this. I chopped and froze most of it, but saved two large ones to make an old favorite- as a teenager we ate at a restaurant which served southern home cooking, Black-eyed Peas. One of my favs was squash casserole. There was something about it, because my mom never made it. We ate mostly corn, potatoes, peas, green beans and green toppers.

I will share it next, but have altered the restaurants recipe, very little sugar and brown. The fish market had day boat scallops and swordfish. While hubs and I were Cape Cod for my poetry fellow we picked up a jar of roasted garlic and onion jelly. I had been wanting to use it and decided to season the seafood with pepper, salt, and and a smoky paprika.

I heated some butter and olive oil in a hot pan and stirred some of the jelly in and then placed the scallops in for three minutes and then flipped them over. In a separate pan I did the same with the swordfish, a bit longer thought, since it was much denser.

I served it with the squash and an Asian slaw- carrots, cabbage, red bell pepper, and a wasabi mayo (1/3 wasabi paste mixed with 2/3s mayo). The sweetness and bite of the two went well.

Canadian Mussels and Raclette Eating

 My Chef friend Randi joined us for a Raclette Dinner. We began with mussels, and then we cooked shrimps, scallops, and vegetables (which were pre-steamed).

I picked four goat milk cheese, and one raclette cheese slices to place on toast under the broiler.
  Goat milk brie- soft
   "        "      semi-soft gouda
   "        "      hard parm like
   "        "      racklette

Some of the soup from the mussels were placed in a small pitcher and was poured over the toast, cheese added with any other ingredients you wished. It was a fabulous meal. We served two wines- Gewürztraminer and Riesling; both slightly dry and sweet. Nothing too sweet.

2 lbs fresh mussels
1 onion 4 garlic cloves
1 small green pepper
 1 cup tomato pasta sauce, preferably spicy
1 tsp dried basil
1/4 cup water

Method

Rinse mussels and pull off  (Whole Foods has them already prepared and toss any that are open). Otherwise discard any that are open. Slice onion in half, then into thin wedges. Mince garlic. Lightly oil a large pasta pot and place over medium heat. When hot, add onion and garlic. Stir occasionally until onion starts to soften, about 3 min. Chop pepper. Add tomato sauce and basil to pot. Bring to a boil over medium-high heat.

Stir in mussels and cover. Stir in pepper and water after mussels have cooked 3 min. Continue cooking until mussels open, 3 to 4 min more. Discard any mussels that don’t open. Serve mussels and sauce in large deep soup bowls with crusty bread to dip.

Off The Boat!

My main character of this themed meal is Cuban black beans. The scallops, blue corn, and fried plantain chips, as well as pureed tomatillo-cilantro cream are just the supporting cast of this show boat. After work on a Saturday my friend Gen and I went to eat at a very popular local diner. I noticed under 'Specials' they had Cuban black beans. Ordering enough to take home and feed hubby I noticed at first taste they were the best of the lot. Even the following day for brunch, they were still rockin' my hunger boat!

I had to duplicate the flavor. How long had I eaten in a good Cuban, or Puerto Rican restaurant? I knew this recipe had to be carefully watched. Simmering all afternoon in bacon, cumin, paprika, chili powder, garlic, onions, tomato pieces, and finished off with a splash of red wine vinegar, my goal was accomplished. These little babies were doing the rumba across my palate.
















The day scallops I picked up at a local fish market were seared in a cilantro oil, and some black bean juice; then taking a tomatillo, pureeing it with some cilantro, onion, and cream helped kick this boat around the oceanic foodie plate. I hope you took your 'Drama'mine!
















Black Bean History-

Black beans is thought to have originated in southern Mexico and Central America over 7,000 years ago, and have long been a protein-rich staple food of many Latin cultures.

Black beans, botanically-known as Phaseolus vulgaris, are native to the Americas. One of over 500 varieties of kidney beans, black beans are also known as turtle beans, caviar criollo, and frijoles negros. Today, black beans are enjoyed by most cultures around the world.















'I decided to make Black Bean cakes and fritters. Anything fried taste good, right? Not as healthy but darn tasty. Feel free to play a Marc Anthony CD in the back ground as you swing your hips during the cooking process, as it adds flava to the experience...'
















Black Bean Cakes-

Soak a package of dried black beans, and then cook them according to a Cuban Black Bean recipe of your choice; then take 3 cups drained beans, 1/2 cup or more bean juice, 1 cup blue corn flour, 1/2 cup plantain chips (crushed, and save a few for garnish if you dare!), 2 eggs, and mix well. Drop into hot oil until brown, and flip- repeat. Drain on paper towels till ready to serve. Great dipped in the tomatillo-cilantro cream while you are waiting for the spouse to arrive home for supper...

My last post for the week, as I am working solid the next few days...'Friday Shoot Out' is over at my other site...so come check out 'The Garden State' photos I shot...