I went to Costco yesterday with the sole purpose of buying a package of their fantastic ahi tuna. If they didn’t have any, I had no idea what I was going to make for dinner… I was craving ahi and ahi it was going to be… hopefully.
Connor came along with me and as we walked toward the back of the store, we passed an very tall older gentleman wearing a blue pinstripe seersucker suit. He was holding an extra-large reusable “cold” bag. You know, the insulated kind you take shopping to help keep your groceries cold on the way home. He was talking rather loudly and animated to the guy selling the cell phones. Not in a mean tone, just really loud and attention drawing.
On our way to the seafood, we got distracted by some cool maps we saw, and in the process, Mr Seersucker passed us by. When we arrived at the seafood area, he was already there, filling his bag with salmon, crab legs, lobster tails, and more. Basically, he was just going down the aisle, putting one or two of every sort of seafood in his bag. As I scanned down the open refrigerator for the ahi, I walked past him. There it was, at the far end of the refrigerator, the ONE and ONLY package of ahi left. I snapped it up and put it in our cart. Out of the corner of my eye, I could see Mr Seersucker, near the center of the long refrigerator, looking in my direction, he did not look pleased.
Connor and I headed to the bakery to get the rolls for our ahi sandwiches and I watched as Mr. Seersucker called over an employee and proceeded to ask him about finding some more ahi tuna for him. The employee shook his head, and told Mr. S. that no, there was no more ahi today.
Linda Scores with a mere second or two to spare! Sorry, Mr. Seersucker, the crab legs, lobster, and salmon will have to do.
The other thing from Costco that I used was this tasty Roasted Pineapple & Habanero Sauce as my marinade. But use whatever sort of marinade you like, such as teriyaki sauce.
The ever-popular roasted raspberry-chipotle sauce would be a great choice too.
July 25, 2012 3 Comments
Before we get to today’s recipe and before I forget, I need to tell you that I’ll be on NBC – Channel 12 Valley Dish tomorrow – Wednesday, June 29th. It’s going to be an especially important and good show, so tune in at 3:30, if you can… or there’s always TiVo! xoxo
They say that spicy food cools you off in the summer. Strange, but true; hot spicy food make you sweat, then your body temperature actually dips. But then you’re sweating, not my favorite cup of tea. In hot weather, I generally gravitate towards cool and refreshing foods like yesterday’s grape cooler cocktail, or ice cream, or watermelon.
If you lean more toward spicy food to bring your body temps down, give this grilled dish a try. And even with the addition of all that spice, just the sight and idea of sweet juicy peaches sounds nice and cool!
June 28, 2011 1 Comment
I’ve made these sliders so many times in the past couple of weeks, that I’m afraid they’ve worn out their welcome. When I first made them, all family members were clamoring for more. So I made them again and everyone raved. After FINALLY freeing the house of all things “Christmas” yesterday, I served them again, and this time… the response was barely lukewarm. Oh well, onward and upward.
Give them at try, at least once, I’m sure your family will be delighted. BTW, the reason for the odd amount (1 1/4 pounds) of ground turkey – that is what our grocery stores sell as a package size, but if you find a 1 pound package, that is fine too. And the buns that I find most readily available are of the King’s Hawaiian Bread variety. I kinda like the sweetness of the bread against the spiciness of the chipotle. Perfect yin-yang.
January 10, 2011 1 Comment
If your house is anything at all like mine, then you’re always waiting for that last person to get home before dinner can be served, or finish being made. All of the components for these tacos need to finished at the last minute. Although not as hard or as much of a pain as it sounds!
You can prep everything for the salsa well ahead, just don’t dice or mix in the avocado until the last possible moment. The slaw and its dressing can also be made well ahead, don’t mix together until just before serving though, or it’ll get soggy. And the spice mix for the tuna should be ready to go, but since the tuna only takes a couple minutes to sear, again wait until the very last moment. As proof of how far ahead it can done, I had plenty of time to prep out everything, take and Photoshop the picture of the prepped stuff, and write this entire blog post and recipe, while waiting for that elusive family member to arrive… maybe I’ll call now and begin my nagging … “What time DO you think you might be home? We are hungry!”
September 3, 2010 1 Comment
I just realized that this is the third rellenos (or stuffed poblano pepper) recipe on the site, and the 2nd in the past two weeks… but honestly, rellenos rule! Here is what Wikipedia has to say on the subject:“The chile relleno, literally “stuffed chile,” is a dish of Mexican cuisine that originated in the city of Puebla. It consists of a roasted fresh poblano pepper (a mild chili pepper named after the city of Puebla), sometimes substituted with non-traditional Hatch green chile, Anaheim, pasilla or even jalapeño chili pepper. It is stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca (traditionally), or picadillo meat made of diced pork, raisins and nuts, seasoned with canella; covered in an egg batter or simply corn masa flour and fried…”
Here is what I have to say: “Fill a poblano with anything you like, skip the batter and frying! There is no way you can go wrong.”
Announcement: Today begins a countdown. To what, you ask? You shall find out soon enough…
August 9, 2010 2 Comments
Connor and I spent the entire day yesterday unpacking and finding places for all his dorm stuff. And since I’d left all his bedroom belongings in Marissa’s room after the new carpet was installed last month, we had the added fun of putting his room back together. Marissa’s room has wood floors and because she is still at school, it has served as the perfect “storage” space all this time. Needless to say, Connor (and I) deserved a nice relaxing meal last night. Welcome home sweet boy!
Unfortunately, I took the picture before the sauce was poured on, so you’ll have to just imagine it there…
May 8, 2010 1 Comment
One of my favorite songs by The Killers is All These Things That I’ve Done. The chorus, “I’ve got soul, but I’m not a soldier” is my favorite part and was used in a Nike advertisement during the last summer Olympics (Click here to watch). Hence the title: I’ve got sole… My niece, Raina, had a post on her facebook page, right before Easter, that totally cracked me up… ”I’ve got ham, but I’m not a hamster.” I really did laugh out loud at that one!
I was the lucky and happy recipient of an “over-purchase” of fresh fillet of sole and banana leaves after Wednesday night’s cooking class at Les Gourmettes. That meant that Thursday’s dinner was on the table in less than 10 minutes! Fresh banana leaves are available at Asian markets, and are very inexpensive, give them a try! The leaves tear easily, so it is important to quickly pass them over an open flame to make them more pliable and easier to handle. The exposure to heat brightens them and releases the leaf’s natural oils and fragrance. When steamed, the leaves tend to loose their vibrant green color and turn a darker shade of olive green. Click here to make the chipotle mayonnaise, if you don’t already have some on hand.
April 9, 2010 No Comments
On Sunday, my friend and neighbor, Ronnie had a party to introduce and welcome new neighbors to “the hood”. She made this colorful fresh and flavorful salad that we all went crazy for. It is inspired by a recipe she found in a cookbook by Rick Rodgers. I had two servings, and would have had a third if I could have gotten away with it! The original recipe called for 3 ears of corn to be roasted on a grill. This simple take on that uses frozen roasted corn kernels found at Trader Joe’s. One medium cob of corn yields about 3/4 cup of kernels. So that is convenience item number one. And here is number two … a new way to freeze and store chipotle peppers. As you know, chipotle peppers are sold in cans and they are packed in adobo sauce. The sauce is just about as good as the peppers themselves, spicy and smokey and just so addictive. I can’t think of a time when you would use an entire 7-ounce can of the peppers, generally recipes call for just a few peppers and then you have the rest of the can to deal with. In the past I have placed the remaining peppers on a small greased baking sheet, frozen them, then removed the frozen peppers and placed them in ziplock bags to freeze. But now… I have an even better way. In the majority of recipes the peppers are very finely chopped, so why not freeze them that way? First place all the remaining peppers and all the adobo sauce left in the can in a food processor and puree it. Next, carefully spoon the puree into the little holes of an empty garlic cube package. What is a garlic cube package, you ask. In a prior post, I told you how much I love to use the minced garlic cubes sold at Trader Joe’s. My freezer is full of them… so I reuse those empty containers and now I always have chipotle cubes on hand too. One chipotle cube equals about 1/2 chipotle pepper. Plus they pop out just as easily as the garlic does.
March 31, 2010 3 Comments
So, before we get to today’s recipe – how about that picture above? Those are just 3 of about a dozen cool cocktail napkins I have which have fun riddles for parties to work out. When using them, it is best to have guests try and solve them before too many beverages are consumed – just a helpful little FYI. Study them and leave me a comment if you figure out all three! (And just in case the top one isn’t completely visible – it reads, “52 C in a D +2 J’s”). Plus if you are a fan of the Les Petites Gourmettes Fan page on facebook, you already know something special, so put on your thinking caps and comment as soon as possible!
Last night I had two of my very best friends, Peggy and Anne, over for a little happy hour to celebrate Peggy’s upcoming birthday, which is actually on February 26th. Happy Birthday, Peggy-Sue! Now that all of our kids are teenagers (and beyond, in Marissa’s case!) – we just don’t get together as often as we used to or anywhere near as often as we would like. So when we do – men and children, be forewarned -watch out! As the aforementioned kids know, all too well, we love to be together! I made these spicy little empanadas, crab cakes (that recipe to be posted tomorrow), and grapefruit-cranberry martinis … love you girls! (and even with all the love I have for you both – you may not comment on the riddles – although I would still love to get a comment of any other sort!) xoxo
February 23, 2010 5 Comments
Lately, I’ve had a seriously strong craving for spicy food. I finished off the chipotle mayo that was used for the Jamaican sliders from the neighborhood Progressive, eating just a little each day for lunch, and now that it is gone… I want more! So I Googled (Oh, how I love Google) “What does it mean when you crave spicy food?” and found this;
“…people crave it in part because it releases endorphins in the body. When capsaicin, the element of chili peppers that cause the “spicy” sensation, comes into contact with the tongue, the body is tricked into believing that it is in pain and releases the pain-relieving endorphins. This explains why, like anything that releases endorphins, spicy food can become somewhat addictive. People may crave it and build tolerance levels.”
and then there was this;
“When people have trouble cooling down they may crave spicy foods to make them perspire. Some research also suggest that people can become addicted to the rush of spicy food that is associated with spiked blood pressure, accelerated heart rate and rapid breathing says Tammy Shames, R.D. People that crave spicy food are perfectionists. They love order, hate wasting time, and pay attention to all the details.”
OK, now every little bit of that makes sense to me; I naturally have low blood pressure, I do like order and details, etc. And just like Kathleen Turner’s character, Matty Walker, in the 1981 movie Body Heat, “My temperature runs a couple of degrees high.” Plus if I can get my endorphins from food instead of from the so called “runner’s high” and actually having to run… Bring It On!
If you want to tone down the spiciness, just leave out the chipotle pepper.
February 6, 2010 1 Comment