Month: August 2014


Aug
2014

Fish Week!! Shrimp Jambalaya Over Red Quinoa!

categories: Around Pittsburgh, Dinner, Healthy Living, Learn From An Expert, Recipes, Shopping

Ever hear of Monterey Bay Aquarium Seafood Watch? If you are worried about seafood safety, this is your app! Whether you are buying fresh fish or ordering in a restaurant, the Seafood Watch app recommends ocean friendly seafood and gives up to date information regarding how each item should be fished or farmed.

https://itunes.apple.com/us/app/seafood-watch/id301269738?mt=8

My fish mongers at Penn Avenue Fish Company in Pittsburgh’s Strip District introduced me to this cool app! Have you found your fish monger, yet?

Enjoy another easy fish week dinner! On the table in 30 minutes!!

Shrimp jambalaya served over red quinoa!
Shrimp jambalaya served over red quinoa!

Shrimp Jambalaya

Ingredients:
2 cups shrimp, cleaned and deveined.
1 35 oz. can whole peeled San Marzano tomatoes
1 tbsp. chopped thyme
2 garlic cloves, pressed
1 small onion, chopped
1 bell pepper, chopped
1 15oz. can white cannellini beans
2 tbsp. cayenne pepper
1 tbsp. chili powder
Salt/pepper
1 tsp. Red pepper flakes ( and a little extra to sprinkle on top)

Directions:
Heat olive oil in your deepest frying pan on medium heat.

Add garlic, onions, pepper and cook for a few minutes to soften the veggies.

Remember, if the heat is too high you will burn the garlic! Start over it will ruin the dish.
Remember, if the heat is too high you will burn the garlic! Start over! No shame. I do this weekly.

Add tomatoes, shrimp, beans, herbs, and spices.

Let it cook and stir after a few minutes. Mix up the shrimp so they cook evenly. Shrimp on the bottom will cook faster.
Let it cook and stir after a few minutes. Mix up the shrimp so they cook evenly. Shrimp on the bottom will cook faster.

Cook until shrimp are cooked through -approximately 7 minutes with the lid on. The shrimp will lose their translucency and pink/whiten up when cooked.

Red Quinoa
Directions:

1 cup uncooked quinoa, rinsed and drained, for 1-1/2 cup water.
Heat water and quinoa to a boil.
Simmer until liquid is absorbed.

Serve the shrimp jambalaya over the red quinoa and top with extra red pepper flakes for an extra kick!

I have been watching "Beat Bobby Flay," have you? This dish could totally win! Delicious!
I have been watching Food Network’s  “Beat Bobby Flay,” have you? This dish could totally win! Delicious!

Ciao!

Penn Avenue Fish Company
2208 Penn Ave. in the Strip
http://pennavefishcompany.com/fresh_fish.html


Aug
2014

Fish Week! Grilled Foil Packet Tilapia And Spicy Grilled Green Beans!

categories: 20 Minutes or Less, Around Pittsburgh, Dinner, Grill, Healthy Living, Learn From An Expert, Recipes, Shopping

Why are we scared of fish? Is it our lack of fish knowledge? Our ability to overcook fish EVERY TIME!? (Yep, this was me!)
Meet Henry Dewey, co-founder of Pittsburgh’s hip fish market/restaurant Penn Avenue Fish Company! Pittsburgh is lucky to have Henry and his team of fish mongers!

These guys know their stuff, always providing excellent customer service as well as the highest quality product.
These guys know their stuff, always providing excellent customer service as well as the highest quality product. Mark Clowney, left, Henry Dewey, right.

Henry explained that everyone needs a knowledgeable fish monger to navigate them through the fish buying ocean. “Find someone you can trust,” Dewey says, “and build a loyal relationship.” That way, there is no question about the origination or freshness of the fish.

Tilapia is a great starting point when introducing fish into your cooking. Talapia is not fishy and it is easy to determine when it is cooked.
Tilapia is a great starting point when introducing fish on your menu. Tilapia does not have a fishy taste and is easy to determine when it’s cooked.

Grilled Foil Packet Tilapia

Ingredients:
1lb 8oz.-or 6 count tilapia fillets (thawed if fresh frozen)
1 large tomato chopped
2 cloves of garlic, roasted (foil packet on grill for 3- 5 mins. during grill heat up) and finely chopped
4 tbsp. olive oil
6 very small, thin pats of butter
Freshly grated parmesan
Course salt/pepper

Directions:
Heat grill to medium heat 300-350 degrees.

Place tilapia fillets on 6 aluminum foil sheets large enough to fold and seal.

Looking for portion control help? The packet grilling method ensures portion awareness!
Looking for portion control help? The packet grilling method ensures portion awareness!

Top each fillet with 1/2 olive oil, 1 small pat of butter, 1/6 chopped tomatoes, 1/6 roasted garlic,a shake of freshly grated parmesan, salt and pepper.

Fold foil to seal packets.

I chose to add chopped tomatoes to my packets this time. The fish is delicious with or without them!
I chose to add chopped tomatoes to my packets this time. The fish is delicious with or without them!

Place packets on the grill for 5-7 minutes or until the fish flakes and turns white, losing its translucency. (I guess that’s a word! Ha!)

Place packets a few inches apart on the hottest part of the grill- the lower grate.
Place packets a few inches apart on the hottest part of the grill- the lower grate.
Perfect! The fish flakes when poked with a fork and has turned an opaque white! Done!
Perfect! The fish flakes when poked with a fork and has turned an opaque white! Done!

Spicy Grilled Green Beans

Mix one pound of fresh green beans with 2 tbsp. olive oil, 1 tbsp. Dijon mustard, and 1 tbsp. Sriracha in a Ziploc bag.

Coat the beans in the bag.

Place beans evenly on your grill’s vegetable grate or foil.

Cook for 5 -7mins. or until cooked and hot, but still crunchy.

Grilling vegetables on the tray or right on the grill give them the extra char!
Grilling vegetables on the tray or right on the grill gives them the extra char!

Enjoy!

Ciao!

Stop in and try the fish tacos! The kids and I think they are the best in the Burgh!
http://pennavefishcompany.com/home_strip.html
2208 Penn Ave. in the Strip!


Aug
2014

Cool Off With Infused Water!

categories: Drinks, Healthy Living, Recipes
May I offer you a glass of water?
May I offer you a glass of water?

Fruit and vegetable infused water hydrates in the heat while adding a flavor burst. Water is essential, but so so boring!! Why not jazz it up? As a healthy alternative to sugary drinks, fruit and veggie infused water has found itself at the top of diet plans and cleanses. It’s sexy, it’s “in.” Well, for right now!

Serve this to your guests as a non-alcoholic beverage! They will be wowed!
Serve this to your guests as a non-alcoholic beverage! Add a beautiful garnish and they will be wowed!

With combinations like carrot-ginger and pear-cucumber-mint, anything goes! Try different flavor combinations or do what I did and use what you have in the refrigerator!

Some fruit floats and some will sink! Chill overnight to ensure infusion.
Some fruit floats and some will sink! Chill overnight to ensure infusion.

Here is the recipe:

Peach Raspberry Mint Infused Water

Ingredients:
2 quarts of water
3 peaches sliced
1/2 cup of raspberries
1/4 cup mint

Directions:
Chill for at least 8 hours!

Enjoy! Experiment! Please share your favorite flavor combinations!

Ciao!