Sweet Love and Ginger

Seafood

Clams with Sausage & Cannellini

By

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Clams with Sausage & Cannellini

This past weekend I celebrated my 28th birthday. It was a pretty laid back kind of birthday. Sleeping late, with Chuck and Brody, a good breakfast, a trip to the grocery store, 60 degree weather, all came together to make a pretty awesome day for me.

People sometimes thin that I’m crazy for wanting to spend my whole birthday cooking, but when you love to do something then it’s really enjoyable and it doesn’t feel like work at all. Chuck took me to the store (I totally wore sweatpants and slippers, because I could) and we picked up everything I needed to make this dish. I had originally planned to bake bread, and a few other things, but ended up taking a nap on the couch instead; I’m not even mad.

This dish though, it was perfect. A few ingredients combined in a way that’s just divine. I found the original recipe in a recent issue of bon Appetite, but used the beans instead of homemade pasta, because slow carb. Also using beans took a whole bunch of steps out of the recipe, so it came together in less than 30 minutes giving me enough time to toss some arugula in a lemon dijon dressing for a side dish. It’s kind of perfect for a weeknight meal don’t you think? I do.

Clams with Sausage & Cannellini

Clams with Sausage & Cannellini
Prep time:
Cook time:
Total time:
Serves: 2 Servings
Ingredients
  • 2 tablespoons olive oil
  • 4 ounces Italian sausage, casings removed
  • 4 cloves of garlic
  • 1 lb little neck clams, scrubbed
  • 1/3 cup dry white wine
  • 1 (15.5 ounce)can cannellini beans, drained
  • Salt & pepper to taste
  • 1 tablespoon unsalted butter
  • 1 tablespoon finely chopped parsley
Instructions
  1. Heat oil in a large skillet over medium high heat. Add sausage and cook, crumbling it into small pieces, until browned, about 5 minutes.
  2. Add the garlic and cook for 1 minute.
  3. Add clams and wine. Cover and let cook, shaking the pan occasionally until the clams are all opened, about 5 to 6 minutes. Remove any that do not open.
  4. Stir in beans and cook for another 2 minutes, or until warmed through. Add butter, parsley and toss. Adjust seasoning and serve.

 

Clean Spanish Style Seafood Stew

By

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This is a clean and healthy version of a typical Spanish Style Seafood Stew.

Spanish Style Seafood Stew

Sometimes you just need a hearty, spicy stew to clear out your sinuses and fill your belly.

I’m thinking this is that stew for me….

Read More

Thai Glazed Salmon in foil

By

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This is a recipe for Thai Glazed Salmon in Foil that comes together in minutes with fresh Asian style herbs and spices.

Thai Glazed Salmon in Foil

So I think Chuck and I found our new favorite salmon recipe. Chuck even said he might like it better than the Maple Salmon that I usually make him, and this is a man who eats maple everything.

I myself could not get enough. The sauce it sweet, and tangy with a little heat at the end, and it goes great slathered over rice, and veggies. The little chunks of lemongrass, garlic, and ginger add little bursts of flavor that send the whole thing over the moon.

Thai Glazed Salmon in Foil

I like the idea of cooking it in foil because it keeps all the juices in, while the last few minutes of broiling add a wonderful char, caramelizing and a bit more flavor.

Thai Glazed Salmon in Foil

Thai Glazed Salmon in foil
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 2 tablespoons fresh grated lemon grass
  • 2 tablespoons grated ginger
  • 3 cloves garlic, minced
  • 1/4 cup low sodium soy sauce
  • 3 teaspoons sesame oil
  • 1-2 teaspoons Sriracha (to taste)
  • 1/4 cup honey
  • 2 tablespoons rice wine vinegar
  • 2 lbs salmon
  • Hand full of green onions for garnish
Instructions
  1. Preheat the oven to 375 degrees
  2. In a small bowl whisk together lemongrass, ginger, garlic, soy, sesame oil, sriracha, honey, and vinegar.
  3. Lay a large piece of foil (large enough to wrap the salmon) on a baking sheet and place the salmon skin side down.
  4. Spoon the sauce over the salmon and fold up the sides of the foil creating a sealed packet.
  5. Bake for 17-20 minutes.
  6. Turn up the oven to broil and open the packet. Cook for another 2-3 minutes. The sauce should caramelize and the salmon will flake with the flat side of fork when cooked through.
  7. Garnish and serve.
Thai Chicken Burgers

Thai Chicken Burgers

Chopped Thai Chicken Salad

Chopped Thai Chicken Salad

Easy Lemon Pepper Fish

Easy Lemon Pepper Fish

 

Mahi Mahi Fish Tacos with Easy Chipotle Mayo

By

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Mahi Mahi Fish Tacos with Easy Chipotle Mayo


I always thought fish tacos were kind of weird. In my house growing up tacos contained ground beef, and a spicy sauce that came out of a packet and magically made the meat sauce thick and creamy. Sure we had fajitas, or the chicken version of a taco (in my mind), but fish? That’s not right.

Then this summer we were vacationing on the beach and one of the restaurants we went to had a mahi mahi fish taco special, and it came with chipotle mayo. I LOVE mahi mahi and am completely head over heels for chipotle anything, and typically keep chipotle mayo around out house on a regular basis. So I took the dive and tried this thing that I have been seeing around the internet for a while, and always thought was just so wrong.
Guys I was the one that was wrong. So very wrong.
They were and explosion of deliciousness in my mouth that I just couldn’t comprehend. The texture wasn’t at all as mushy as my mind had envisioned, in fact the slaw on top made it crunchy while also balancing the heat from the mayo.

I knew that when I got home I was going to recreate it. It took me some time to get the measurements just right but I think I have them. I made the mayo with chipotle powder in order to keep the recipe simple, since not everyone wants to fool around with blending up chilies and all that jazz. It still tastes amazing, I mean how could it not?

Mahi Mahi Fish Tacos with Easy Chipotle Mayo

 

Also if I can make the suggestion to serve this with something that is chipotle mayo scoop-able. Something such as chips or fries, something you want to dip into the fish-juicy mayo-y mixture that will inevitably squirt all over your plate, it’s so good you don’t want it to go to waste. These fries are a great option for that.
Mahi Mahi Fish Tacos with Easy Chipotle Mayo
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 1 pound wild caught, mahi mahi
  • 2 tablespoons olive oil, divided
  • 1 ½ teaspoon paprika
  • ½ teaspoon chipotle Chile powder
  • ¾ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ tsp salt
  • 1/3 cup plain mayonnaise
  • 2-3 teaspoons chipotle powder
  • 1 tsp lime juice
  • Flour or corn tortillas
  • 1 cup prepared broccoli slaw
  • 1 spring of cilantro for garnish
Instructions
  1. In a small bowl whisk together the oil, paprika, chipotle chile powder, garlic powder, onion powder, oregano and a pinch of salt and pepper.
  2. Rub the Mahi Mahi all over with this combination and set aside.
  3. Prepare the Chipotle Mayo by whisking chipotle powder with mayo
  4. and lime.
  5. Heat a skillet over medium high heat. Add the marinated mahi mahi, and cook for about 4-5 minutes. Flip and cook another 4-5 minutes. The fish should be crisp and cooked through. Remove from heat and with a fork or
  6. chop into chunks.
  7. Assemble the tacos with fish, slaw, mayo and clitantro to taste.

and

Maple Chipotle Veggie, Bacon Quesadillas

Maple Chipotle Veggie, Bacon Quesadillas

Fajita Spice Mix

Fajita Spice Mix

Thai Glazed Salmon

Whole Roasted Brown Trout

By

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

I have never whole roasted a fish before, even though I have
eaten a lot of fish. I mean I grew up fishing, and have an obsession with sea
food. I don’t know whether it’s relaxing in the boat with a book that I enjoy
more or the actual fishing, but it’s definitely an activity that Chuck and I enjoy
together. Even in the winter cold, ice fishing is pretty fun too.

Last weekend I let Chuck run off with his cousin Shecky (don’t
ask where these names come from, I promise you that the stories are unoriginal)
for a day of ice fishing sans women. It has to be done once in a while, or the
poor guy ends up with estrogen overload and develops a little tick. That and it
was ranging between one and zero degrees out that day. I took one for the team
and stayed warm home practicing my camera skills.

I was pretty impressed that Chuck not only managed to remain
fairly sober, but was also able to catch an actual fish between beers and
shenanigans. I don’t want you to get the wrong impression and think that Chuck
is a bad fisherman, it is more the fact that when these two hooligans are
together very little of what they set out to accomplish actually gets done, unless
of course their goal is to finish the thirty rack, they can handle that one
pretty well.

Anyway somehow between the two of them they managed to get
this fish, so of course it was up to me to cook it. I have wanted to try
roasting a whole fish for a while. Everyone says it’s easy, they look
beautiful, and I was hoping they tasted as good as they looked. I scanned a few
recipes before I came up with this one, and was pretty impressed with the
result.



Whole Roasted Brown Trout

1 large whole trout, gutted and cleaned

1 tbsp olive oil

Salt & pepper

1 lemon, sliced

1 bunch fresh thyme

Preheat the oven to 425 degrees. Rub the trout with oil, salt
and pepper inside, and out. Then Stuff the stomach cavity with lemon and thyme.
Roast in the oven on the middle rack for 20 to 30 minutes or until the ski is
crisp and meat flakey.

Along with this I chose to serve potatoes. If you have been
following along recently you have probably noticed an upswing in the simplicity
of my meals. This is an extremely simple side dish that is adored in our
household. You can swap out these fingerlings for chopped russets or red
potatoes as well, whatever your preference.



Garlic Roasted Fingerling Potatoes

1-2 tbsp extra virgin olive oil

3-4 cloves of garlic, sliced

1 lb fingerling potatoes, halved

Course sea salt

Preheat the oven to 425 degrees. In a large oven safe
skillet heat oil and garlic over medium high heat for 1 minute. Add potatoes
and toss to coat. Place in the oven for 10 to 15 minutes, or until potatoes can
be pierced with a fork. Remove from heat, sprinkle with salt and serve.