Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts

Sunday, September 15, 2013

Does this make you hungry?

For me it sure does!  Only a few more days till you get this recipe and more from my post about my trip to the San Juan Islands.  Check out The Art of Manliness on Sept 19th to get all the details!


Tuesday, May 7, 2013

Reverse Marinade

Writing about food can be tough.  After all, there are only so many recipes one can write - re-takes on classics, healthy versions of comfort food, or creative twists on the mundane.  After a while, it seems like I'm just re-hashing the same old stuff.  Ok I get it - I'm bitching about small potatoes (pun intended).  Food writing isn't tough like running a marathon or anything.  Perhaps I should say sometimes I'm less than 'inspired'.

That's why I love coming up with new techniques - such as this 'reverse marinade'.

A few weeks back, I was having some friends over for a 'Greek' themed meal - Charcoal Roasted Chicken, Oven Roasted Potatoes w/ Lemon Thyme Oil, and my famous Greek Salad - all with a fresh heaping of Tzatziki for dipping anything and everything.

Minutes before serving - I realized my friend had a deathly aversion to cucumbers - the tzatziki just wasn't going to do it.  So, I whipped up this quick dressing instead - doused it on top of his chicken, and viola - I was a genius in his book.

Moral of the story?  The next time you are grilling up Turkey, Pork, Fish, Chicken, Steak, or Wild game - skip out on the lengthy marinade process.  Instead - cook your meats to temp - rest - slice - and pour this tangy 'dressing' over the top.

I can promise you will not be let down.  In fact - It'll be hard for me to go back to eating a steak w/out it.



Reverse Marinade - good for use on basically any protein
(Prep 5 mins, Yeild 6 - 8 servings, Keeps 1 week covered in fridge)

1 Cup Extra Virgin Olive Oil
1/3 Cup Red Wine Vinegar
1/4 Teaspoon Crushed Red Pepper
1 Tablespoon Spicy Mustard
1 Shallot, minced
4 Cloves Garlic, minced
1/4 Cup Chopped Parsley
Kosher Salt + Pepper, to taste

Whisk all ingredients until combined - pour over sliced meat.  If prepped in advance, bring back to room temperature, mix well and serve.

Wednesday, June 20, 2012

Pan Seared Salmon + Zucchini + Vine Ripe Tomatoes

I took a spin over to the Nashville Farmers Market yesterday to pick up some farm fresh tomatoes and zucchini.  Unfortunately, the confines of my urban living situation do not allow me to grow simple things like tomatoes, herbs, etc.  For the next few months, I'll be relying on my friends at the farmers market to supply me with such greatness.

I always love the changing from Spring to Summer.  I eat less, and I eat lighter.  In other words, I get back down to my preferred fighting weight without much fuss or hassle.  I'm not tempted by those heavy stews, gumbos, or chili's of Fall and Winter - much less the heavy Amber beers or Whiskey cocktails.

This meal was quite simple.  A fresh, wild piece of sockeye salmon seared in my cast iron skillet for a few minutes on each side.  Seasoned up with kosher salt, fresh cracked pepper, and a dash of lemon juice - this salmon was absolutely perfect.  I tossed in some roughly chopped zucchini and hit them with some EVOO, salt and pepper, and sauteed them alongside the salmon until just tender and warmed through.  Finally, I quartered up some fresh tomatoes and brought out their flavor with just a bit of salt and pepper.

The result?


Looking good has never eaten so well.


Tuesday, August 30, 2011


 Just yesterday, I bantered about the onslaught of Fall, hinting that some of my favorite foods and opportunities for entertaining come during this season.  I thought I'd share one of my favorite recipes that makes use of plenty of fresh seafood.  Enjoy!


Cioppino - A San Francisco staple, done southern style with plenty of fresh seafood from the gulf.  This hearty and satisfying stew is a nice dish to fight back the chill of autumn.  Substitute any of your favorite seafood below to create your own spin on this classic.

4 Tablespoons Extra Virgin Olive Oil
1 Large Vidalia Onion
Kosher Salt
Fresh Cracked Pepper
4 Cloves Garlic, minced
¼ Teaspoon Red Pepper Flakes
¼ Cup Tomato Paste
1 Bottle Amber Ale or 1 ½ Cups Dry White Wine
1 Large 28 oz Can San Marzano Whole Peeled Tomatoes, broken apart by hand with juices reserved
4 Cups Seafood Stock
2 Bay Leaves
1 lb Littleneck Clams, scrubbed
1 lb Mussels, scrubbed and debearded
1 lb Large Fresh Gulf Shrimp, peeled and deveined with tail on
1 lb Halibut or Salmon Filets, cut into thick chunks
Parsley, chopped for garnish

Add olive oil to a Dutch oven over medium heat.  When oil begins to shimmer, add onions, salt, and pepper; saut矇, stirring on occasion for 10 - 12 minutes, or until onions are translucent and tender.  Add garlic and red pepper flakes and saut矇 for another 2 minutes.  Next, add tomato paste, mixing well to combine with the onions.  Deglaze the pan by adding either the beer or wine, scraping up any of the browned bits from the bottom of the pan using a wooden spoon.  Add the tomatoes and their juice, seafood stock, and the bay leaves; cover and reduce heat to medium low, simmer for 30 minutes.  Next, add clams and mussels to the pot and cook covered for 5 minutes.  When clams and mussels have just opened (discard any that do not open), add the fish and shrimp, cover and cook until both are just firm, about 5 more minutes.  Remove from heat and serve in large bowls, ensuring an even distribution of seafood and broth.  Garnish with parsley and serve.

Tuesday, May 10, 2011

Cajun Broiled Speckled Trout with Crab Salad and Balsamic Braised Spinach

Nothing beats Southern hospitality.

Aside from a phone call from a beautiful woman, there's nothing I love more than hearing the following statement when answering the phone.

"Hey man, I ___________ (caught, killed, grew) some extra ___________ (fish, wild game, vegetables), would you like some some?

Yes, yes!  Done and done.

My call came Sunday when friend Henry and Henry Sr. arrived with about 15 lbs of fresh Speckled Trout caught on a trip down in Apalachicola, FL.  Of course, in true Southern fashion, the first thing we did was have ourselves a fish fry on Sunday.  Sorry you weren't invited.

Nevertheless, I saved a few filets for a 'healthier' Weeknight supper.

Piece of advice.  If the phone rings - Answer it!

Cajun Broiled Speckled Trout with Crab Salad and Balsamic Braised Spinach

Crab Salad
1 Cup Lump Crab Meat
1/4 Cup Sliced Grape Tomatoes
1 Tablespoon Red Onion, finely diced
1 Tablespoon Chives, finely diced
1 Tablespoon Mayonnaise
1 Teaspoon Creole Mustard
1 Lemon, juiced

Combine ingredients into a mixing bowl and mix until combined, careful not to break apart crab meat.  Cover and refrigerate until ready for use.

2 6 - 8 oz filets Speckled Trout (Flounder, Rainbow Trout, Tilapia)
Extra Virgin Olive Oil
1 Lemon
Cajun Seasoning

Heat broiler to high.  In a non-stick baking sheet, coat filets in olive oil and season liberally with cajun seasoning.  Sprinkle with lemon juice.  Broil for 5 - 7 minutes, or until fish is firm and flakes.

Extra Virgin Olive Oil
4 Handfuls Fresh Baby Spinach
Balsamic Vinegar

In a skillet over medium heat, add a few tablespoons of oil.  Add spinach and saute until just wilted.  Lightly splash with vinegar, remove from heat and serve.

To Serve:  Plate fish and spinach side by side.  Top filet with crab salad and garnish with chives.

Wednesday, April 13, 2011

5 Ingredients or Less

These days, it seems that everyone is obsessed with recipes that contain only five ingredients.  Books, magazines articles, and even television shows are all represented by this philosophy of cooking.

I must admit - my original title to Have Her Over for Dinner was How to Get Laid in 5 Ingredients or Less . . . but being a Southern gentleman, I just couldn't go through with it.  Besides, it takes a lot more than 5 ingredient cooking to win the right kind of girl.

Anyways, I figured that after yesterday's diet and lifestyle post, I would provide a simple, affordable, and healthy recipe - with only 5 ingredients to boot!

Never afraid to take a shortcut here and there, I've utilized a store bought fresh salsa from Fresh Cuts to finish off the meal.  It's a great condiment to keep on hand at all times - it also makes for an easy and quick add to a veggie omelet in the morning.

Keep it Simple - Keep it Healthy - Keep Peaceful!

Pan Seared Tilapia over Black Beans
1 Can Black Beans
1 Tablespoon Extra Virgin Olive Oil
2 6 - 8 oz Talapia Filets
Cajun Seasoning
Fresh Salsa

Add entire can of black beans into a small pot over medium heat.  Bring beans to a slow simmer, lower heat and leave uncovered to reduce and thicken.  Meanwhile, heat a 10 inch non-stick pan over medium high heat; add oil.  Season fish filets liberally on each side with Cajun seasoning and add to pan.  Pan fry for 2 - 3 minutes on each side, turning once.  Begin plating by placing a generous portion of black beans on one half of the plate.  Carefully rest the fish filet on top of the beans, and top the filet with fresh salsa. Serve.

Tuesday, November 23, 2010

Pan Seared Salmon with Whole Grain Spaghetti Pesto

Thankfully, training season - and my marathon - is over (for the year).  I probably won't miss logging 60+ miles per week, but I am going to miss my ability to eat whatever I wanted without feeling any guilt.  Especially carbs.

Daylight savings time is pretty depressing for someone like myself.  The idea darkness arriving by 4:30 p.m. everyday is frustrating - especially if you want to be outside taking in the sights and sounds of mother nature.

Nevertheless, there is comfort in a heaping bowl of pasta.  I've never been much of a sweets guy, so I typically drown my sorrows in a bowl of Linguine rather than a quart of Rocky Road.  To each his own, right? 

Anywho, I thought I would share one of my favorite training dishes that makes use of lean protein and Omega 3's with whole grain pasta and a fresh pesto.  Honestly, this ain't that bad for you... good fats, good carbs, and lean protein. 

Pike's Peak Marathon and the Grand Tetons - I'm coming for you.

Oh - and for those of you looking for great Thanksgiving recipes, please shoot us a request at with the item you are looking to prepare.  We'll do our best to shoot you an outstanding recipe before the big day.

Pan Seared Salmon with Whole Grain Spaghetti Pesto

1 8 oz Salmon Filet
Kosher Salt
Fresh Cracked Pepper
4 oz Whole Grain Spaghetti
2 Cloves Garlic
2 Tablespoons Pine Nuts
1 Cup Fresh Basil Leaves
1 Tablespoon Lemon Juice
2 Tablespoons Parmigiano Reggianno Cheese
1/4 Cup Extra Virgin Olive Oil

In a cast-iron skillet over medium heat, add salmon filet and season liberally on both sides with kosher salt and fresh cracked pepper.  Cook for 4 - 5 minutes per side, remove from heat and set aside to rest.  Meanwhile, heat a large pot of salted water to boiling and cook spaghetti until al dente, about 8 minutes, or box instructions.  In a food processor, pulse together the garlic, pine nuts, and basil leaves until broken down and smooth.  Add the lemon juice, cheese, and season with kosher salt and fresh cracked pepper and pulse to incorporate.  Finally, with the processor running, slowly stream in olive oil to create an emulsion.  Remove and strain pasta and toss in the pesto sauce, ensuring an even distribution of the pesto in the pasta.  Top with salmon filet and serve.

Sunday, November 14, 2010

Chef Challenge-Something Fishy

Editors Note:  This is a guest post from Colin.

Meal One is an easy recipe, which was the point.  It also is a healthy one, supposedly, so this will be something new for me.  No cheese, tortillas, or condiments on a meal I make is a rarity.  Taking on something as potentially volcanic as actually preparing fish to cook is a first.  My only other firsthand experiences with flippers involve grilling frozen tilapia straight from the freezer to the George Foreman, and restlessly getting sunburned with a bobber in the water while "fishing."  The former experience I gave up on after a few bad meals, and a few inedible meals.  The latter I finally learned was just an excuse to drink beer outside, and now something I quite enjoy.  Not that I actually catch anything, though.  But a tuna fillet?  I thought tuna only existed in-between bread, with mayonnaise and pickle relish.  Neverthless, I rolled up my sleeves, un-wrapped my catch from the butcher, and dove into this fishy first feature of the Have Her Over For Dinner Chef Challenge.

Tuesday, June 8, 2010

Pan Seared Ahi Tuna over Arugula Salad

Any fan of Seinfeld will agree that Lloyd Braun was probably one of the better characters to ever make an appearance on the show.  For me, "The Serenity Now" episode has to be my favorite.  You remember, Lloyd convinces Frank Costanza and Kramer to use an old trick he learned while spending time in the mental institution.  Whenever something caused stress, each character would repeat "serenity now" over and over as a sort of calming mechanism.  I won't spoil the ending - but I must admit I'm a little in fear of my future fate.

Thankfully, it's not stress I'm worried about.  Instead, I think my crux of late has been Ahi Tuna Steaks.  Perfectly seared with a cool, rare center, these have been my go-to choice for basically every meal of late.  I seriously cannot get enough.  It's becoming a problem.

Before you cry "mercury poisoning", let me share one of my favorite weekday meals that can be on the plate in less than 15 minutes.  Besides, there are worse things to obsess over, right?  hoochie-mama!

Pan Seared Ahi Tuna over Arugula Salad
Extra Virgin Olive Oil
Red Wine Vinegar
Two (2) 6 - 8 oz Ahi Tuna Steaks (Sashimi Grade)
Kosher Salt
Fresh Cracked Pepper
4 Handfuls Fresh Arugula
1 Ripe Hot House Tomato, quartered
1/4 Cup Black Olives, thinly sliced
1/4 Small Red Onion, thinly sliced

Preheat a cast-iron skillet over medium-high heat.  Generously coat each tuna steak in olive oil and season liberally with kosher salt and course ground fresh cracked pepper.  Add tuna steaks to pan and sear on each side, 30 seconds - 1 minute, careful not to overcook.  Remove from heat and set aside to rest.  Meanwhile, combine 3 tablespoons extra virgin olive oil with 1 tablespoon red wine vinegar.  Season the dressing with a pinch of kosher salt and fresh cracked pepper.  Wisk mixture until oil and vinegar have emulsified, or combined.  In a mixing bowl, toss dressing with arugula until each green is well coated.  Plate a few handfuls of arugula on a serving plate and arrange the last three ingredients on top of greens.  Using a sharp non-serrated knife, carefully slice the tuna steak into 1/2 inch slices and place on top of salad.  Serve immediately.

Saturday, April 3, 2010

Grilled Salmon & Meyer Lemon with Roasted Potatoes and Spring Mix Salad

Pan Seared Tuna Steak with Wild Rice and Sugar Snap Peas

Wednesday, February 24, 2010

Grilled Coho Salmon with Brown Rice and Asparagus

Thursday, January 14, 2010

Pan Seared Sea Bass with Mango/Pineapple Salsa and Black Beans

Sunday, January 10, 2010

Grilled Amberjack over Chorizo Maque Choux