Block Island Blue Fish Gratin

The blue fish were running while we spent time on Block Island, a small island in the northern Atlantic.  Some of the family went fishing and brought back more than we knew what to do with.  My brother in-law Glen, made a fine blue fish en pappiotte for dinner, but there was way more than the family could eat - I love leftovers.

Blue fish is a fairly robust, and slightly oily fish, and leftovers should be handled accordingly - that is, not just re-warmed, but rather cloaked with a nice sauce or dressing.

Here, we flaked the leftover bluefish and combined with carrots, dill and a creamy Bechamel sauce.  A crispy crust made with Panko combined with crushed rye crisp crackers helped brown up a bubbly casserole.
1-1/2 lb cooked bluefish fillet, skinned and cut into bite sized pieces, about 4 cups
2 carrots, peeled and sliced
2 Tbsp fresh dill, minced or 1 tsp dried

1/4 cup flour
2 Tbsp canola oil plus 2 Tbsp butter
2 cups milk
1/2 cup sour cream
1 tsp dry mustard powder

1/4 cup panko crumbs
1 Rye Crisp cracker, crushed
Palmful fresh parsley, minced


Preheat oven to 375F.

Steam the carrots in a few tablespoons water in the microwave for about 3-5 minutes, just to soften them up a bit. Drain.

Make a Bechamel sauce by frying the flour in the oil and butter for about a 2-3 minutes. Add the ,ilk and bring to a very gentle boil, just to start thickening, whisking almost constant;y. Add the sour cream and mustard. Salt and pepper to taste. Adjust the thickness with milk if necessary to achieve a sauce that coats the back of a spoon and pours well.

Distribute fish and carrots in an oiled 9x13-inch casserole. Top with the dill.

Pour white sauce over the fish. Mix together the Panko, rye crisp and parsley and scatter over sauce.

Bake in oven for about 30 minutes, until brown and bubbly throughout.

Serves 4-6.

Eggplant Ricotta Strata with Pesto and Ajvar

I love fresh, ripe tomatoes from the garden in late summer.

And I'm also a big fan of no-boil lasagna sheets.  Purists may frown, but these are so much quicker, and I'm making so many more stratas when I don't have to pre-cook the lasagna (and then clean up!).  You just have to make sure you add just a little more liquid to your dish to help soften the pasta.  The juices from these fresh, ripe tomatoes are just the ticket.
1 eggplant 7-8 slices lengthwise

Ricotta mix:
1 lb fresh ricotta
1 egg
1/4 parmesan grated
1 cup grated monterrey jack
1 tsp garlic powder
2 green onions, sliced

5-8 oz pre-washed fresh baby spinach and/or baby kale mix
2-3 pieces no-boil lasagna noodles (depending on your casserole size and shape)
1/2 lb fresh mozzarella, sliced
1 very large or 2 medium fresh ripe tomatoes, sliced (7-8 slices)
1/4 cup pesto
1/4 cup Ajvar (eggplant, red pepper, garlic spread)
1/4 cup parmesan shaved for topping

Crumb topping:
1/4 cup pank crumbs
1/4 cup grated Parmesan cheese
1 clove garlic, passed through a press
2 Tbsp fresh parsley leaves, minced
1 Tbsp olive oil

Preheat oven to 425F. Spray or brush olive or canola oil lightly on the eggplant slices and lay them on two baking sheets. Bake eggplant for 10-15 minutes per side, until softened and browned. Remove eggplants from oven and reduce to 375F.

Meanwhile, mix together the ricotta ingredients in a medium mixing bowl. Sauté the greens with a tablespoon olive oil in a pot over high heat. Allow the greens to wilt and release all the water they will. Salt and pepper to taste.

Lay 3-4 slices of eggplant on the bottom of a rectangular baking casserole.

Lay the spinach on top of the eggplant and scatter half the mozzarella on top of the spinach.

Lay lasagna noodles on top of cheese and spinach.

Spread ricotta mixture over noodles.

Top ricotta with 3-4 more slices eggplant.

Top eggplant with tomato slices.

Scatter remaining mozzarella over tomatoes, Dot the pesto and the Ajvar on top and then scatter the Parmesan chess over everything.

Bake casserole at 375F for 30 minutes. Meanwhile stir together to crumb topping ingredients in a small bowl.

After 30 minutes, scatter crumb topping on top of casserole.

Bake another 15 minutes, until the casserole is browned and bubbly.
Serve with crusty bread and lemon wedges. Serves 6.

Cook's Note:  Ajvar is a spread made with roasted eggplant, red pepper and garlic.  It is used throughout the Middle East and especially in Bulgaria, Serbia and Turkey.  You can find it in ethnic food stores, and a good version has also been available from Trader Joe's under a generic eggplant spread name.

Braised Hoisin Chicken

This is quick and flavorful -faster than take-out, I bet you.  Few ingredients, few pans - great for small apartments.
4 chicken thighs, trimmed

Sauce:
1 Tbsp hoisin sauce
1 Tbsp soy sauce
1 Tbsp Nam Pla, Thai fish sauce
2 Tbsp pale dry sherry
1 Tbsp sesame oil
1 tsp chili paste with garlic

Heat a dash of canola oil in a large non-stick skillet to shimmering. Place chicken thighs, skin-side down and brown for about 5 minutes. Salt and pepper generously. Shake pan often. Turn thighs over and brown second side about 2-3 minutes.

While the other side browns, whisk together the sauce ingredients. Carefully pour the sauce alongside the chicken thighs, but not on top. Allow the thighs to braise in the sauce for about 10-15 minutes, covered, until the thighs are cooked through and the juices run clear.

Serve chicken with rice and some vegetables, and perhaps some thin Chinese pancakes as in moo-shu dishes, if you have some.

Serves 4.

Linguini with Point Judith Shellfish

Block Island is a small island in the Atlantic, off the coast of Rhode Island.  An hour's ferry ride from Point Judith, one of Rhode Island's active fishing ports, you get cool sea breezes, dramatic bluff-banked beaches, and some of the very best fresh seafood caught in the local Atlantic.

The fish markets there get swordfish and shellfish from the fisheries at Point Judith, fresh daily.  My brother-in law, Glen and I tossed up some linguini with this fresh shellfish, brightened with fresh parsley, garlic and lemon.  Simple summer beach house pleasure.
2 dozen little neck clams, washed
1 lb mussels, washed
1 lb sea scallops, shelled
1 lb linguini
1 onion, diced
3 cloves garlic, minced
2 Tbsp butter plus 2 Tbsp olive oil
1 cup chicken or fish stock
1/2 cup dry white wine
1 cup reserved pasta cooking water
Palmful fresh Italian parsley, minced
2 lemons cut into wedges

Bring a large pot with 1-1/2 to 2 quarts very well salted water to a boil for the pasta.  Bring another large pot with about 2 cups water to a boil for the shellfish.

Meanwhile, heat 1-2 tablespoons canola oil in a non-stick skillet until on high shimmering (I normally use a ceramic non-stick for this purpose as you are not supposed to heat polymer non-stick skillets to high heat). Carefully slide in the scallops and sear the first side for about 1-2 minutes, until nicely browned. Flip each scallop and cook the other side for about a minute.

Don't overlook the scallops or they will toughen. Set scallops aside.

Place pasta in boiling water, stir and cook just until al denote, about 7-8 minutes. Stir every once in a while.  Also put the mussels and clams into the pot with the smaller amount of boiling water.  Cover and steam the shellfish just until they open - about 3-5 minutes.

Discard any shellfish that do not open. Remove from heat and remove the shells to a bowl with a slotted spoon. Shell about half these mussels and clams.

While the pasta and shellfish cook, melt butter in the olive oil in a wide, deep skillet. Add the onions and cook about 5-8 minutes, until softened and beginning to brown.

Add the garlic and cook another 2-3 minutes. Add the stock and wine and bring to a gentle boil and add the shelled mussels and clams.

Cover and cook about 3-5 minutes over medium heat.  Reserve a cup of pasta cooking water and drain the pasta. Tip the pasta into the pan with the broth. Tip in most, but not all of the parsley, and gently toss the pasta together, adding as much of the pasta cooking water as necessary to maintain a nice saucy consistency.

If desired pour the pasta into a preheated serving dish. Garnish with the unshelled clams and mussels, the remaining parsley, some lemon wedges and Parmesan cheese, if desired.

Serves 6-8.

Northern Light House, Block Island

Lime Chipotle Beef With Rice and Black Beans

A friend recently asked me where inspiration for recipes come from.  The answer is truly - all over.  The unlikely source for this was a billboard I saw in Boston for a Mexican restaurant, describing "Avoca-do's and Avoca-don'ts".  The backdrop was a good looking dish of grilled beef on top of rice and beans.  All adorned with a beautiful guacamole.  I'll have to try their version one day.
Steak Marinade:
juice of 1 lime
2 Tbsp olive oil
1 tsp cumin powder, or crushed seeds
1 tsp fennel seeds, crushed
3 cloves garlic, minced
1 medium jalapeño pepper, minced
1 tsp Chipotle pepper seasoning

3/4 lb flank or other favorite steak, at least 1/2-inch thick
1 cup long grain rice
2 cups water
1/2 tsp salt
1 can black beans, rinsed and drained
1 fresh ripe tomato, cubed
1 cup favorite guacamole
mint leaves
1 lime, cut into wedges

Whisk together the ingredients for the marinade in a small bowl.

Transfer to a zip lock bag and place steak in bag. Seal, and allow steak to marinate at least an hour, or otherwise overnight in the refrigerator. When ready to cook, bring steak to room temperature if refrigerated.

Preheat BBQ grill to high.

Toss the rice in a medium pot with a dash of canola oil. Toast the rice for 2-3 minutes and add the water and salt. Bring to a gentle boil, stir, and reduce heat to the lowest simmer. Cover and cook 15-20 minutes, until all the water is absorbed. Fluff rice with a fork and fold gently together with the beans. Keep warm.

Drain steak and grill over high heat, about 2-3 minutes per side, until cooked to your liking I like medium rare. Cube steak.

Now plate dish by placing about a cup or so of beans and rice on each of four plates (you will probably have leftover rice and beans for another use). Divide the tomato cubes about the plates, sprinkling over rice mixture. Scatter steak cubes over rice and top with guacamole. Garnish with mint if you have it, and serve with lime wedges.

Serves 4.

Cook’s Note: I use a coffee grinder to powder my cumin and fennel seeds.

Orange Lemon Basil Turkey Paillards

I keep asking myself why we don't eat more turkey.  Actually many markets such as Trader Joe's have wonderful turkey tenderloins throughout the year which are gems to prepare in many different ways.

As basil becomes plentiful in the garden, try this quick stove-top pan preparation; no hot oven work in this summer heat.  Don't wait for Thanksgiving to ask yourself once again...
1-1/2 lb boneless turkey breast
Dash dried red pepper chili flakes
1 cup basil leaves, chopped
juice of 1 orange
juice of 1/2 lemon

Slice the turkey breasts about 1/4-inch thick, at a steep angle, to make 8-10 medallions (paillards). Heat a bit of olive oil in a large non-stick skillet. Add the turkey paillards and brown the first side over medium-high heat for about 3 minutes.

Sprinkle with red pepper flakes and add half the basil.  Flip the turkey paillards to brown the second side, another 3 minutes or so. Salt and pepper to taste. Sprinkle with remaining basil and remove pail lards to a plate. Cover to keep warm.

Add the orange and lemon juices to the pan and boil down a minute or two to make a glaze. Plate the turkey and drizzle with the citrus glaze. Serve with your favorite sides.

Serves 4.

Thai Sweet Chili Salmon

This is a light, brisk preparation for salmon, with Thai flavor notes and accessible to a wide range of palates.

I often grill salmon flesh-side down for about 5 minutes (without touching it!!) and then flip.  But I have had trouble when grilling salmon marinated with a sweeter marinade - it sometimes sticks.  My sister in-law Julie taught me to simply grill skin-side down, as she does for her fantastic uber-famous Asian grilled salmon.  Her's is soy based; this is Thai sweet-chili based.  Both work wonders on the grill this way.

1-1/4 lb salmon fillet, cut into 2 portions

Marinade:
1/3 cup Thai sweet chili sauce
2 Tbsp seasoned rice vinegar
1 Tbsp fish sauce
2 cloves garlic, minced
1/2-inch fresh ginger, peeled and minced
1/4 cup canola oil
palmful fresh cilantro leaves, minced

lime wedges
black sesame seeds for garnish

Whisk together the marinade ingredients and reserve a scant 1/4 in a small container. Pour remaining marinade in a large zip lock bag. Put the salmon fillets in the bag with the marinade and seal. Marinate for at least an hour.

Preheat grill to medium high. Bring the salmon to room temperature. Remove the salmon from the marinade and place skin-side down on the grill. Generously spoon some marinade onto the fish, and then discard the remaining marinade in the bag.

Cover the grill and cook about 10 minutes per inch thickness of the fillet. Halfway through, check that the fish is grilling slowly and nicely, and baste with a few tablespoons of the reserved marinade.

Cut each portion in half and serve over rice or noodles.  Garnish with veggies of choice, lime wedges and black sesame seeds, if you have.

Serves 4.

Cook’s Note: I used thin Thai rice noodles as a base, steeped according to package directions. I also roasted some cauliflower, broccoli and red peppers in the oven to serve alongside. How about roasting them on the grill in a grill pan - next time!

Cocoa Chipotle Adobo Wings or Ribs

This smokey sauce has mole sauce in its DNA.  Cocoa, raisins and smokey chipotle peppers in adobo sauce come together for a rich note with a spicy kick. You can use this sauce and marinade for ribs as well, or for just baking chicken in the oven.  Its a handy sauce to know.

Get your summer grill cooking with this.
Cocoa Chipotle Marinade and sauce:
1 jalapeño pepper, quartered
3 cloves garlic, halved
1 Tbsp golden raisins
palmful of fresh mint
2 green onions, coarsely chopped
juice of 1 lime and 1 lemon
2 tsp Kosher salt
1 Tbsp cocoa powder
1/2 cup crushed tomatoes
1/4 cup olive oil
2 Tbsp honey
2 chipotle peppers with 1 Tbsp Adobo sauce

3 lbs wings, separated, or boneless pork country ribs, Cut 1-inch thick

Place the jalapeño, garlic and raisins in a small food processor and pulse until minced. Add the green onion and mint and pulse again until minced. Then add the remaining marinade ingredients and process until smooth, about 30 seconds. This should make about 1-3/4 cups.

Pout just over half of marinade into a large bowl, and reserve there remainder for basting later. Tip the wings or ribs into the marinade in the bowl and stir well. Allow to marinate for at least 2 hours or even better, overnight.

Heat grill to medium. Pour half the remaining sauce into a small bowl for the table side.  Grill wings or ribs for 5 minutes one side, then baste with remaining sauce. Flip and grill five minutes the second side. Baste the second side. Flip and grill on high another 5 minutes, basting generously with sauce. Watch carefully to avoid burning the wings which can occur with the high sugar content of the sauce.

Serve with remaining sauce on the side and with lemon and lime wedges.

 Serves 4-6.

Cook’s Note: Alternatively, you can take Mark Bittman’s approach of the NYT, and heat the grill to high. Then turn one half off and place the wings on the 'off' side. Close and cook for about 15 minutes. Then come back and finish the wings with about 2-3 minutes per side on the hot side. This is a good way to avoid burning.

Chopped Salad with Cauliflower and Pomegranate Dressing

Summer veggies and herbs are calling.  Hear the call without the heat, and make a fresh chopped salad.

We sometimes gravitate towards cooking veggies, but many veggies lend themselves to raw preps which are not only crispy good, but preserve as much of the nutrients they hold for us. Pair what veggies you find from your garden, the farmer's market, or your best local grocer, with fresh herbs (home grown is so worth it; try it next year if you haven't already) like basil, parsley, mint and lemon balm.

I paired this fresh combo with pomagranate vinegar for the rich, rounder sweet and sour it brings, which complement the sharp crisp edge of the fresh herbs.  If you don't have it, use another vinegar - you can't go wrong with this combination.
6-inches English cucumber, cut into quarter-moon slices
2 cups cauliflower, cut into very small, bite-sized flowerettes
1/2 red pepper, diced
1/2 orange or yellow pepper, diced
Kernels from one fresh ear of corn
2 green onions, sliced
8-10 leaves fresh basil, julienned
Palmful fresh mint, minced
Palmful fresh parsley, minced
Palmful lemon balm, minced (optional - if you have it)

Pomegranate dressing:
2 Tbsp pomegranate vinegar
1 Tbsp sherry vinegar
1 tsp dijon mustard
1/3 cup walnut oil
1/4 tsp salt
fresh ground pepper

Toss all the veggies together in a bowl.

Whisk together the dressing and toss with the veggies.  Allow to marinate for at least 30 minutes before serving.

Serves 4.

Cook's Note:  This is a great salad when fresh basil and mint are growing in your garden.

Black Bean Pasta with Tofu

Get your pasta with lower carbs and higher protein - black bean pasta!
Sauce:
1 Tbsp Korean sweet soy paste
1 tsp soy sauce
1 tsp sesame oil
2 Tbsp pale dry sherry

12 oz black bean pasta
1 Tbsp canola oil
10 oz 5-spiced baked tofu, sliced
1 red pepper, cut into matchsticks
1/2 cup corn kernels
1 leek, cleaned and sliced, about 1 cup (or equivalent amount of diced onion)

Dash toasted sesame seeds

Whisk together the sauce ingredients in a small bowl. Bring 2 quarts of salted water to a boil in a pot. Add the pasta and cook according to package directions, just until al dente. Drain well.

Meanwhile heat oil in a wok or large skillet. Toss in the tofu and cook for about 5 minutes, to heat through and brown up a bit.

Set tofu aside in a bowl. Toss pepper, corn and leek into the wok and stir fry for about 5 minutes.

Now gently fold in the pasta and tofu into the veggie mixture in the wok.

Tip in the sauce and mix well, gently. Heat through and serve.

Serve with a crispy raw salad. Serves 4.

Pineapple Shrimp with Asparagus over Fire Roasted Salsa Verde

Even if you can't make it to the islands, at least make this sweet, spicy shrimp number.  This will help you think of palm-lined beaches.
dry mix:
1 tsp red pepper flakes
1 tsp black pepper
1 tsp kosher salt
2 tsp sugar
dash fresh grated nutmeg

16-20 large shrimp, peeled and patted dry with a paper towel
1 bunch asparagus, trimmed and cut into 1-1/2 inch pieces, tips set aside
1 jalapeño pepper
1 rounded cup diced fresh pineapple
2 cloves garlic, minced
1/2-inch piece fresh ginger, peeled and minced
1 cup favorite fire-roasted salsa verde

Mix the dry ingredients together in a medium bowl.

Toss in the shrimp and mix well and set aside.

Meanwhile, heat a bit of canola oil in a non-stick skillet and add the asparagus. Cook over medium heat for about 4-5 minutes, until the asparagus heats through and just begins to soften. Add the jalapeño pepper, pineapple, garlic and ginger, and turn heat to high. Allow mixture to sizzle and brown just a bit, about 4-5 minutes.

Slide the mixture out to a bowl and add a dash more oil to the pan. Toss in the shrimp and shake as the shrimp sizzle over high heat for about a minute or two. Turn the shrimp over and toss in the asparagus tips.

Shake the pan as the second side of the shrimp cook through and the asparagus tips just heat through.

Return the pineapple mixture to the pan and gently fold everything together. Divide the salsa among four plates and top with a quarter of the shrimp mixture. Serve with rice.

Serves 4.