To Cook Is To Heal

Our gone fishin' Wednesday has produced yet another wonderful catch . Cobia Our fishmonger recommended we try Cobia mainly because it was fresh caught, and for its firm flesh. Flesh that would hold up to sautéing, grilling, and even frying. His cooking recommendation was to split the thick fillets, coat them with blackened seasoning and sauteing the fillets. Served as a sandwich or on its own, with sides. Once Rylee heard the word blackened, I knew how she wanted our fresh catch to be prepared. I also prepared a smaller fillet w/o for Nana incase the blackened spices where to strong for her. To prepare the Cobia all of the pieces (both sides) were brushed with black garlic/black truffle EVOO, and one fillet had just salt and pepper sprinkled on both sides. The remaining pieces had one side coated with a blackened seasoning mix. Then all fillets were sautéed on medium heat in a mix of EVOO and coconut oil for 2-3 minutes per side until lightly browned.  Tonight's dinner; Blacken...

For many years I have wanted to try a recipe that sounded delicious and appears somewhat daunting. Fried stuffed squash blossoms. Classic recipes call for stuffing them with a cheese mixture usually Ricotta based, different ways of breading, and various frying oils.  Squash Blossoms This recipe is an original creation, using ingredients from various recipes and combined cooking techniques.  I wanted to start out "easy" and economically, so off to the cupboard I went. First choice was the cheese mixture and since I did not have any ricotta, it was time for me to experiment with the Italian shredded 5 cheese mix in my fridge. Looking at the shape of the blossoms, I started by forming cheese "cylinders" that would fit inside my blossoms. What I noticed first off was that the shredded cheese would not stick together properly. Adding in some whipped cream cheese and dried finely grated parmesan cheese, my cylinders stuck together perfectly. Now onto the blossoms... 7 Che...

Our gone fishin' Wednesday adventure produced another delightful keeper to add to my every expanding recipe book. Blackened Mahi mahi.  Rylee and I had talked about making a blackened fish dish in the past and today was the day to give it a go.  When we get to the counter of our local fishmongers, I always ask what is fresh and good today. Today's advice was the fresh Mahi mahi. This is a fish that I have not prepared before so I asked how he would prepare the fish. He graciously shared one of his favorite ways of cooking Mahi, added pointers, asked me a few questions, then found us two nice filets and packed them up. He then showed us the Blackened Seasoning mix that he uses, and advised me how to prepare the filets for cooking.  Thanks Henry. Last nights fare; Blackened Mahi mahi with sides of fresh local sweet corn and sautéed Edamame.  The filets (both sides) were brushed with Black garlic/Black truffle EVOO, grated black garlic, and then coated with a ...