Poached Mahi Mahi with Papaya Mango Salsa

Today’s dinner is subtle, spicy, and sweet: a delicately prepared filet of Mahi Mahi, poached in a light, spiced wine, topped off with the tropical flavors of a mango and papaya based sauce.

Poached Mahi Mahi with Papaya Mango Salsa

The holidays have come and gone and now we’re on to that Tuesday/Wednesday part of the year. With the holidays, vacation has also passed.

Despite living in Florida, my wife and I relaxed a little further south in Key West (still Florida) with my family. We had a good time and ate a lot of good food. Fish and the sea were a large part of the entire trip, whether it be the SCUBA, the restaurants, or the sport fishing. Everything had its ups and downs–for instance, much to my surprise, sea sickness is quite common among SCUBA divers, or at least, the ones on the boat with me that day. They don’t teach you what to do when your dive partner chums the waters more… click to read more…

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Sausage Stuffed Shells

Some times, I like to really doll up a meal to make it something delicate and decadent. Other times, I just want something hearty and quick. This is one of those times: lasagna’s less popular, ugly step-brother: stuffed shells.

Sausage Stuffed Shells

This is nothing terribly fancy–pasta, tomatoes, sausage, parmesan, and ricotta–but hey, it’s good. For no good reason at all, I was just in the mood for shells instead of lasagna, even though really, they would both be largely similar. I don’t have pasta terribly often, and when I do, its usually some quick linguine kind of dish, so having a filled pasta just seemed like a nice change. Plus, it can be hard to write a ton of posts ahead of time before you go on vacation so bear with me! 😉 (this is the last one–I’ll be back and cooking fresh soon! Think of this as “leftovers”)

  • 1 box of shell pasta
  • ~ 1-1.5 lbs sausage (I use

click to read more…

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Risotto alla Milanese (Saffron Risotto)

Risotto is a quick and easy dish to make–it just requires that you pay it some attention. As long as you stick around to keep stirring, you should be in good shape–this isn’t a dish that you just set on heat and come back to in 20 minutes. Your reward is an amazingly creamy and rich side dish.

Finished saffron risotto

Risotto is traditionally an Italian dish made from a special kind of rice. When you treat risotto the way its meant to be treated, you tease the creaminess out of the rice without cooking the entire dish down into mush–each grain will still have its own individual, slightly firm and distinct shape. The result is a side dish that is always a pleasure to eat–bursting with flavor, creaminess, and the familiarity of rice. This particular version (and oh are there many!) enhances the flavor of the risotto in a very traditional fashion: with broth as the cooking liquid and both saffron… click to read more…

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Poached Mahi Mahi in Vanilla Cream Sauce

Fish…and vanilla?

Poached Mahi Mahi in Vanilla Cream Sauce

This dish was inspired by Lydia over at The Perfect Pantry. A while back, she had posted a recipe for Sea Bass with Vanilla Cream Sauce that just intrigued me as I had never seen vanilla used for anything outside of dessert and baked goods, let alone with meat/fish. I mean, there’s fish…and vanilla. Huh?

There’s really no reason vanilla can’t be used for other things (e.g. a la chocolate and chicken), but its funny how you just sort of typecast things. Kind of like how my colander is only for pasta–it was embarrassingly shocking for me when I realized I could also use it for boiling potatoes (…or anything other than pasta). Vanilla with fish seemed like another such “aha!” kind of moment…just… click to read more…

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Upside-down Cardamom Praline Pear Cake

This is the time of year where pears are at their best, so what’s a fruit-based dessert junkie to do? This was a delicious, sweet and nutty upside-down cake, topped off with some caramelized pears.

Upside-down Cardamom Praline Pear Cake

Cardamom is one of those spices that you’ll find featured a lot in Indian cooking, but outside of that, it seems to be a pretty rare thing. If you’re not sure if you’ve ever had cardamom before, I’d recommend you try to pick some up with next week’s groceries–its interesting and you’ll find some good uses for it. I try to experiment with it a lot in other dishes, and I was delighted to have it featured in this dessert. The cake batter has three really strong flavors at play: cardamom, hazelnut, and almond, and having them all together at once is a really nice combination. No one flavor overpowers the other, but rather, they all just provide a well-rounded sweet/spicy/nuttiness to the batter… click to read more…

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Happy Holidays!

I just wanted to wish everybody happy holidays this year. I hope you have a good time…and good food. 😉

As you read this, I will be out of town and with family for a short vacation. But have no fear, loyal readers–I’ve written up many a post in advance and if everything works right, they should continue to come online at a fairly regular schedule until I return home in January. Just thought I owed you an explanation in case I seem to M.I.A. in the comments. 😉

So anyways, again, happy holidays!

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