by Paula D. on July 21, 2016 10:01 am in Food / Recipes
Summer is the best time to eat fresh fish! I love it and so does my husband. I’ve been trying to make fish once a week. Rockaway people – if you can’t make it to the Cross Bay Market, Stop and Shop on 70th street actually has a great selection. I recommend buying your fish the day of, wherever you get it.
I found this tasty recipe on the FoodNetwork.com. It’s easy to make and only takes about a half hour, start to finish. The sauce is Indian inspired – creamy and full bodied with a kick.
You can find the original directions here. As per usual, I changed things up a bit, I wanted a crispier texture to the tilapia so I opted to pan-fry instead of baking the fish. Here’s what I did…
Canola oil spray
Four 6-ounce pieces tilapia fillet
1/4 teaspoon kosher salt, plus more for seasoning
1/2 cup light reduced-fat coconut milk
1/2 cup cilantro leaves, plus more for garnish
1 teaspoon peeled chopped fresh ginger
1/2 teaspoon garam masala
2 garlic cloves
1/2 jalapeno pepper, seeded and chopped
3 cups cooked brown rice, for serving
1. Combine the coconut milk, cilantro, ginger, garam masala, garlic and jalapeno in a blender and pulse until fairly smooth. Transfer into a pot and heat on the stove top.
2. Pan fry the fish on high until the outside is crispy, lower the heat and cook for about 10 min. Plate the fish and pour the mixture over the fish. Garnish with cilantro and serve with rice.
I imagine this would taste great with other fish as well, like a tuna or salmon steak. Enjoy!
Here’s a recap of the best instagrams of last week. If you want the day to day follow me here!
Lil Lefty hanging out in a box – I have a hard time getting rid of them because I know how much the cats enjoy cardboard.
Tacoway for dinner! The weekends are jam-packed at The Surf Club so I like to grab a beer and tacos mid-week. I just hop right off the train after work and dinner awaits.
We’ve been spending a lot of time at Low Tide Bar, all weekend they have a variety of live music. This weekend we saw The Forms (above), Reckless Citizen, QOL and Tim Otto’s funky jazz band. Good times!
QOL – my new favorite music!
Above, the furnishings at The Rockaway Brew Co. Find their new warehouse location at 415 Beach 72nd and Amstel Blvd. They play records, serve great beers, and have a no-frills relaxed vibe. Also. it’s close to Goody’s!
The Beach 91st Street Community Garden is in full season. I wanted to share some photos of the delicious foods growing inside. But first, note the beautiful new fence that has replaced the plywood, which was barely standing for quite some time. Before…
After! The group organized a go fund me to help with the cost and members installed the fence last weekend. Thanks guys!
So what’s growing?
A few garden members are growning corn!
And red leaf lettuce.
Beautiful purple tomatoes… I believe these are indigo rose?
Japanese greens – I had to google this one:
The taste of mizuna has been described as a “piquant, mild peppery flavor… slightly spicy, but less so than arugula.” It is also used in stir-fries, soups, and nabemono (Japanese hot pots).
Sea of thyme.
In addition to the vegetable garden, members have planted florals – making the garden that much more beautiful and diverse!
Ohh hey GT fans! Long time no speak. As most of you know, I had a baby girl this past April, Annie Cassidy Gehrhardt. Yes, she is the cutest baby you have ever encountered. Here she is rocking a Queens onsie.
Being a mother is the best job I have ever had and I am loving every minute of it. Since pregnancy, I haven’t been cooking as much. While I was pregnant, I was working the same hours I had been prior to pregnancy and making dinner at night was replaced by an 8pm bedtime. Now that Annie is here, my energy is somewhat back, but now I have a little one to look after. I usually wake up, spend what seems to be a few minutes with Annie and then somehow it’s 7pm. It’s difficult to get dinner on the table and care for a newborn. Here are a few ideas that I thought I would share for those new moms out there that I have tried – that have helped get dinner on the table fast. They’re mostly crock pot centric!
Sausage and Peppers
This one is an old GT recipe you can find here.
Beef and Broccolli
This beef and broccolli recipe I adapted from this recipe. I thinly sliced the steak, but I found it started shredding when I was serving, so don’t bother to thinly slice it if you’re too lazy! Make with some instant white rice to round out the meal.
2 pounds flank steak, thinly sliced and chopped into 2 inch pieces
1 cup beef broth
⅔ cup low sodium soy sauce
⅓ cup brown sugar
1 tablespoon oil (the recipe calls for sesame, but you can use olive oil)
4 cloves minced garlic
¼ teaspoon red chili flakes (optional)
4 cups steamed broccoli florets
2 tablespoons corn starch + 4 tablespoons cold water
Grease the inside of a slow cooker. Add steak, beef broth, soy sauce, brown sugar, oil, garlic, and chili flakes. Cover and cook on high for 2-3 hours or low 4-5 hours.
Minutes before serving, uncover the slow cooker. In a small bowl whisk corn starch and water until dissolved. Add to slow cooker and stir. Cover and allow to cook another 20-25 minutes.
Add in broccoli and cook for an additional 10 minutes. Serve and enjoy!
Pulled pork is so easy to make. There are a lot of recipes you can find with the crock pot, but for this one I did it in the oven, mostly because the pulled pork weighed in at 7lbs and it wouldnt fit in the crock pot. I adapted a Tyler Florence recipe for the below. There is a BBQ sauce in there that is really vinegar-y, we werent keen on. If you make it, I would suggest you cut the vinegar in half.
Make sure to get Martins Potato Rolls or Bread to go with this. You can get store bought potato salad or coleslaw and pickles to go with this. This recipe here is a good simple coleslaw dressing that isnt difficult and much better than store bought coleslaw. I would buy the coleslaw pre-cut bags bag and dress it with the sauce above.
This is great to make in the early days when you have a lot of visitors. Freeze half right away for a rainy day when you dont feel like cooking!
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Martins Potato Rolls to serve with
For the Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
1.5 tablespoons coarse salt
1 tablespoon cumin
Mix the paprika, garlic power, brown sugar, dry mustard, salt and cumin together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, 1 hour or up to overnight, covered, in the refrigerator.
Preheat the oven to 300 degrees F.
Put the pork in a roasting pan and bake for about 6 hours. Roast the pork until it’s falling apart. Once done, remove the pork and shred with forks. Serve with Martins Potato rolls or as desired.