Start to marinate your tuna steaks at least an hour in advance in the juice of 3-4 limes, a touch of white vinegar, a chopped red onion, some black pepper and a touch of salt. Turn the steaks upside down occasionally and then simply sear in a hot pan with some olive oil. Serve with avocado slices and a light salad. YUUUUUM!
Sautee half a diced onion in some olive oil with salt and pepper. Add a cup or so of white wine and when it starts to heat add a dozen little neck clams. Cover on low heat, check back in 10-15 minutes and they should be opened, steamed and ready to eat. DELICOUS.
This is something my mother makes every Easter and one of my favorites since I was a kid.
At the same time, steam or boil a bunch of large asparagus then cut into 1-2 inch pieces.
Italian bread.
Okay okay, I know this is a sad photo to have up on my blog but A. my camera is still in the shop and B. I didn't think of using my phone camera till after. This was hands down the best snapper i ever made. When I was at the fish market with my dad I asked them to clean the fish but leave the head on- when we got home in a low pan I made a "basket" with aluminum foil, laid the fish inside, I filled the cavity with sliced fennel, red onion, lemon slices and sprig of rosemary. I scored the upper side of the fish with a knife the cracked sea salt and made another layer of lemon slices then poured about 1/2 a cup of anisette in the bottom of the basket. I then lifted the sides of aluminum foil and wrapped the fish closed (make sense?) 25-30 minutes in the oven at 275-300 degrees and out comes the most aromatic, fresh tasting steamed fish you can ever imagine. The anisette lifts the fennel to another level and adds such an intense aroma without overpowering the fish. The red onions add a touch of sweet and the lemon gives such a fresh after taste. Definately worth a try and I'll post a better photo next time!
Half the people I know don't eat half the greens they should. If you need to get more green in your diet but have a hard time stomaching it just make the salad work for you. The other day, i made fresh bacon bits, hard boiled eggs, sliced avocado, I chopped dried figs, grated cheddar cheese and cut up some jicama on top of a huge bowl of romaine lettuce. Salt pepper, oil vinegar and that's it. This is by no means the healthiest salad on Earth but probably healthier that what you'd get out. Get creative, mix flavors and textures. If you have to add meat and cheese go for it but cut back on dressing (just use oil and vin) to watch calories.
So a couple days ago I made some chicken stock and immediately froze it in a Pyrex container for the future. Well, I was short on groceries so I threw the frozen stock in a large pot and let it thaw on low to medium heat. Once it came to a boil I added 2 cups of wild rice, a chopped onion, carrot, a hot pepper and a fist full of parsley. I let it cook for 45-55 minutes (till the rice was cooked and the liquid absorbed) then just before serving I threw in a large handful of grated mozzarella. THATS IT. Yum!
Sometimes I call them turkey muffins. Hahaha, I know it sounds gross but I decided to jump on the cupcake craze myself. I have a whole line of savory cupcakes... well.. actually these are oversized meatballs baked in a cupcake tin. For these I cot a container of ground turkey breast, breadcrumbs, an egg, parsley, chopped onions, chopped carrots, shredded cheddar cheese, horsradish, salt and pepper. Roll them into large balls, drop them in a cupcake pan sprayed with Pam and throw it all in the oven at 275 ish till they're nice and brown. This is a fun novelty at a dinner party or a just a GREAT idea to make a batch (as lean and healthy as you like.. or not) early in the week and take two for lunch th rest of the week (Try these with ketchup, mayo, hotsauce, wasabi- or anything else that blows your skirt up).
Quite impressive for simple dish. Buy a number of fresh cleaned sardines (2-3 per person), if you can buy them butterflied, do that, if not, when you get home all you do is open the cavity and run your thumb nail under the spine (starting from where the head was) to the end of the fish and breaking off the bone just before the tail. So you basically have one flat filet of sardine meat with the [decorative] tail at the end. Lightly flour each side and lay them flat on a work surface skin side down. In a large mixing bowl combine breadcrumbs, one beaten egg, a fair amount of 
Basically, you just make the standard Abrusci meatball mix (we usually like pork or a pork/beef 
mixture). Mix the meat with breadcrumbs, eggs, salt pepper, fresh parsley and grated cheese. Roll them into tini meatballs slightly larger than a marble then quickly drop them in a pot 
of hot oil for just a minute or two till they brown evenly. Drain them on a paper towl and from here they go GREAT in a tomato sauce, add them to any soup, serve them at a party with a couple toothpick
s, or just snack on them the way they are. If youre worried about frying then just bake them on a cookie sheet. Kids will love them, they're so delicious and just fun for any dinner.
(sorry my camera's in the shop so the rez is terrible on this) A traditional Bahraini dish I learned from my friend Zain years ago, just make a little plain rice, if you can add a little saffron, salt, pepper, capers or whatever your favorite seasonings are and at the same time sautee a couple shrimp (I took the shell off and split them down the middle to butterfly them) in olive oil and some chopped garlic. Add the two together and THATS IT. It incredible how fast you can get a top not meal.
