Tommaso’s Sinful Delights

In honor of my recent trip to Barcelona, I decided to throw a Tapas party for a few friends and give them a real taste of Spain (for those who have never been.)  I truly appreciate how Spaniards eat, as I’ve always eaten my meals in small quantities and often.  Even as a child, I never understood eating three large meals per day.  Eating small portions, often, is a direct correlation to high metabolism and maintaining a healthy weight.  Tapas parties are also fun and allow you and your guests to sample many different types of dishes, without overeating.  It’s a win-win!

Below, I’ve re-created some of my favorite dishes I had in Spain (one with the help of Martha) and do hope you enjoy.

Pulpo Salteado y Vieiras
(sauteed octopus and Scallops)

1lb baby octopus, cleaned
1lb bay scallops
2 TBSP flat-leaf parsley
2 garlic cloves, minced
1/4 c olive oil
4 TBSP fresh lemon juice
1 tsp old bay seasoning
salt and pepper

Mix all ingredients together and let sit for a few minutes to marinate.  Coat nonstick fry pan with olive oil and heat over a medium-high flame.  Throw octopus and scallops into the pan and saute for about 5 minutes.  Be careful not to overcook as both will get tough.

Serve hot.

*Note: I sauteed the octopus and scallops separate as someone had an allergy to scallops.  I tossed some white wine in, while sauteing scallops, for flavour.  You can create 2 different dishes out of this one recipe.

Chorizo salteado y tomate  con Manchego
(Smoked sausage with tomato and manchego)

6 oz chorizo
2 roma tomatoes, diced
2 TBSP manchego cheese, shredded
2 TBSP flat-leaf parsley

Saute the chorizo over medium-high heat until browned.  Place in a serving bowl and toss with diced tomatoes.  Finish by sprinkling manchego cheese and parsley on top.

Serve hot.

Almejas con Caldo de Azafrán
(clams with saffron broth)

2 dozen little neck clams
pinch of saffron
4 cloves garlic, minced
2 shallots, chopped
1/2 c dry white wine
1 roma tomato, chopped
parsley for garnish

Heat 1c water in a large pot with saffron and bring to a boil.  Add remaining ingredients to the pot, cover and steam clams for 10 minutes, or until clams are opened.  

Place clams in a large bowl, spoon broth on top and sprinkle with parsley.  Serve hot.

Recipe (slightly tweaked) from: MarthaStewart.com

Ceviche de Bacalao
(Cod Ceviche)

1lb fresh cod fillet, cut into 1/2 inch pieces
1/2 c fresh lemon juice
1/2 c fresh lime juice
1/4 c red onion, diced
1/4 c purple or red pepper
1/4 c green pepper
2 TBSP olive oil
salt and pepper to taste

There is no cooking required for ceviche as the acidity of the lemon and lime juice “cooks” the fish.

Combine all ingredients in a stainless steel or glass bowl.  Cover tightly with plastic wrap and refrigerate for 6-8 hours, stirring occasionally.

Serve cold.

Yes, you read that right.  I recently discovered them at the farmer’s market held every Saturday on 9th and 56th St. in Manhattan.  Much like when I visit a restaurant, when I go to the market my eyes are drawn to something specific — usually in season — that pops out at me.  This past week, that  happened to be red scallions.  I’ve never cooked with them, and since I must always try something I’ve never eaten before, bought a bunch.  I’ve since made a few meals, incorporating them into my dishes. 

How do they taste?  They taste like a mild version of a red onion, complete with the sweetness.  After doing preliminary research, they’re actually baby versions of a red onion,

Where can you buy them?  I suspect won’t be available much longer since they’ll soon be large red onions.  No, Whole Foods does not carry them (at least the Columbus Circle location) so, look for them at a farmer’s market or local farm.   

How do you incorporate in your dish?  Wash thoroughly and cut off the roots and tips as you would a traditional scallion.  Thinly slice and substitute for scallions or add to your favorite salad.

Suggestions?  An excellent addition or substitution in the following recipes on my site:

Flank Steak Fajitas
French Potato Salad with Green Beans
Zucchini, Yellow Squash and Cannellini Beans
Chicken with Green Curry Paste
Chicken and Vegetable Stir-Fry
Jerk Kielbasa with Rice and Black Beans

I love zucchini and yellow squash.  Quite often, it becomes like boneless, skinless chicken breasts though — boring.  However with the right ingredient additions, these tasty summer squashes become even more delightful.

Zucchini, Yellow Squash and Cannellini Beans

-2 small zucchini
-2 small summer squash
-1 can cannellini beans, rinsed
-1/4 c parmesan cheese, shredded
-2 TBSP fresh thyme, chopped
-4 TBSP olive oil
- salt and pepper to taste

Slice zucchini and yellow squash in quarters, then cut into cubes.  Toss in a bowl with 2TBSP olive oil, thyme, salt and pepper.  Heat 2 TBSP olive oil in a frying pan over medium-high heat.  Add zucchini and squash to pan and saute for 3-4 minutes.  Remove from heat and add to bowl.  Add rinsed cannellini beans and Parmesan cheese and toss until coated. 

Serve warm or chilled.

Pairings:
Breaded Pork Chops
Polenta Crusted Chicken
Horseradish Burgers

I know what you’re all thinking: ughhhh, curry!  I assure you though, this is a flavorful dish you’ll enjoy if you like semi-spicy flavours.  Green curry paste is sweet and spicy and is traditionally used in Thai dishes. It should not be associated with red or yellow curry, as the flavour is very different.

Chicken with Green Curry Paste

1c long grain brown rice, cooked according to instructions

Cube the chicken breasts and marinate in soy sauce in a bowl.  While chicken marinates, mince garlic and ginger and place in a medium bowl.  Chop the carrots and scallions and add to the bowl.  Add rice vinegar, sugar, fish sauce and green curry paste. Mix until all ingredients are blended.

Heat vegetable oil over medium-high heat in a wok (or saute pan.) Add marinated chicken and saute for 5 minutes.  Add chopped vegetable mixture to the chicken and stir.  Cook an additional 3-4 minutes, stirring occasionally.

Serve over brown rice.

So the old saying goes, an apple a day keeps the doctor away.  In keeping with a well-balanced diet, we need more than a daily dose of fruits and vegetables to maintain a healthy lifestyle.  The American Heart Association recommends eating fatty fish at least twice a week.  Salmon is a great source of omega-3 fatty acids.   This Asian-inspired heart-healthy recipe kicks the flavor up a notch and infuses the fillets with both sweet and savory.  To a healthy heart….

Sesame Crusted Salmon with Soy-Honey Glaze and Wasabi

-2 salmon fillets (8oz each)
-2TBSP fresh lemon juice
-2TBSP soy sauce
-2tsp honey
-1TBSP sesame seeds
*optional - Wasabi sauce

Whisk together lemon juice, soy sauce and honey.  Coat a nonstick frying pan with nonstick cooking spray and heat over medium-high.  Sear salmon with the skin side up for 3 minutes to form a crust.  Flip fillets over and sear for 3 minutes longer.  Spoon the soy-honey mixture over each fillet and continue cooking for one minute.  Watch that the glaze doesn’t burn in the pan.  Remove fillets from pan and sprinkle sesame seeds on top to finish it off.

Plate the salmon and add optional wasabi sauce on the side for a little spice.

Pairing suggestion:
Asian Coleslaw
Noodles with Peanut Sauce

As you all may well know from previous posts on this blog, I have a sweet tooth.   My sister and I blame my mother for always having a delicious homemade pie or cake for dessert, almost every night.  Though I’m a firm believer in that love comes in the form of butter (one of my favorite quotes from Paula Deen) let’s be honest here, it’s not very healthy to consume it all the time.

Before I head to bed, I often get these strange cravings.  One might think I was pregnant.  Pickles and cheese, popcorn with Parmesan cheese, Ciao Bella® gelato or sorbet, or a berry smoothie.  This is one of my favorite smoothie recipes that I whipped up one evening, with a few ingredients I had in my fridge.  The secret to the flavor is Ciao Bella® Blood Orange sorbet.  It is one of Oprah’s favorite things after all, as well as mine!

Blueberry Yogurt Smoothie

2 cups no-fat vanilla yogurt
1 cup frozen blueberries
1 cup skim milk
1 scoop Ciao Bella® Blood Orange Sorbet (may substitute orange Gatorade.)

Combine all ingredients in a blender and puree until smooth.   Enjoy!

I was never a fan of mayonnaise on my potato salad.  Add hard boiled eggs and celery to that mix and the thought alone makes me ill.  In my never-ending quest to stay in the best possible shape, it of course involves eating healthy.  At a time when alot of fitness buffs cut their carbs during summer months, I pave my own path and continue to eat them.  After all, the body does require a balanced diet — which includes carbs.  Remember, all in moderation!  Here is a healthy, fresh way to get your daily serving.

French Potato Salad

2 lbs red new potatoes
16 oz green beans
1/2 c good olive oil
1/4 c white wine vinegar
1 TBSP honey
1/4 c scallions, chopped
2 TBSP fresh parsley, chopped
2 TBSP fresh tarragon, chopped
salt and pepper

Cut and quarter potatoes and place them into a large saucepan.  Throw a small handful of sea salt and cover with cold water.  Bring to a rolling boil and cook until potatoes are tender (about 10-15 minutes.)  Drain potatoes and run under cold water until potatoes are cold. 

Bring water in a saucepan to a boil and blanche the green beans for about 4 minutes.  Drain and run under cold water to stop the cooking process and until green beans are cold.

In a large bowl, combine olive oil, white wine vinegar, honey, scallions, herbs, pinch of salt and pepper.  Emulsify with a whisk.  Toss cooled potatoes and green beans with the vinaigrette.

Serve cold.

Pairings:
-Baked salmon with dill seasoning
Grilled Lemon Chicken

This is a tasty, healthy meal that requires very little of your time using seasonal ingredients.

Chicken with Eggplant, Barley and Tomatoes

-Olive oil
-salt and pepper
-2 boneless chicken breasts, cubed
-1 medium eggplant, cubed
-1/2 c barley
-2 c chicken stock
-1c grape tomatoes
-1c fresh mozzarella, cubed
-1 tbsp Italian seasoning
-1/2 tsp dried thyme

Liberally salt the cubed eggplant and allow to sweat for 30 minutes.

While eggplant sweats, add barley and chicken stock to a sauce pan and bring to a boil.  Reduce heat, cover and simmer for 30 minutes.

Heat olive oil in saute pan on medium-high heat.  Season cubed chicken with thyme, salt and pepper.  Saute in oil until browned, about 8 minutes.  Remove from saute pan and set aside in a large bowl.  Wipe the saute pan with a paper towel.

Heat olive oil in saute pan on medium-high heat.  Add eggplant and saute for about 5-6 minutes, or until soft.   Add eggplant to the chicken in the large bowl.

Add tomatoes and mozzarella to chicken and eggplant.  When barley is au dente, add to mixture in bowl and stir.  Season with Italian seasoning, salt and pepper. 

Serve hot.

Many people dislike meatloaf.  It may be the perception of a “low-class” or peasant meal, or that the meatloaf you’ve had simply didn’t taste right.  Meatloaf can easily be made into a quick, tasty meal if done correctly.  It can also taste bad if you don’t put the right flavors in and will come out dry if over mixed.  Here’s the perfect recipe and you won’t even have to turn the oven on!

Pan Seared Meatloaf

-1lb ground beef
-1 lb ground pork
-1 small onion, finely chopped
-3 cloves garlic, minced
-1 tsp Italian seasoning
-1 tsp dried thyme, plus more for sauce
-2 tbsp dried parsley
-1/4 tsp cayenne pepper
-salt and pepper
-1c seasoned bread crumbs
-1 tbsp Worcester sauce
-1 egg
-1/4 cup flour
-1 large onion, sliced
-1 cup dry vermouth
-1 cup beef stock

Mix the beef, pork, chopped small onion, minced garlic, seasonings, bread crumbs, Worcester sauce and egg.  Fold mixture together carefully.  Do not over mix.  Once everything is combined, form into a loaf. 

Heat olive oil on med-high heat in a large saute pan.  Sprinkle flour onto a flat surface and carefully roll meatloaf, fully coating in flour.  Place loaf in the hot oil and sear for 2-3 minutes per side.  When the loaf is browned on all sides, add vermouth and dried thyme to hot pan and reduce by half.  Add the beef stock and reduce.  Then, add sliced onions and cover with a lid.  Cook for 20 minutes on stove top. 

Serve with your favorite side dishes.

This is a great dish to make when you’re strapped for time and considering picking up that phone to order Chinese take out.  If you have 30 minutes, and the right ingredients, you’ll save yourself alot of calories and enjoy a much more flavorful dinner.

Chicken & Vegetable Stir-Fry

2 TBSP vegetable oil
2 boneless, skinless chicken breasts, cubed
2 TBSP low-sodium soy sauce
1 TBSP sesame oil
1 TBSP rice wine vinegar
1 TBSP ginger, minced (optional)
2 cloves garlic, minced
1 package of frozen stir fry vegetables
1 c chicken stock + amount that rice calls for
1 c brown rice (cooked according to instructions)
1 tsp sesame seeds, toasted*
salt and pepper to taste

Mix the soy sauce, sesame oil, rice wine vinegar ginger and garlic in a medium bowl.  Add cubed chicken and marinate for 15 minutes.

Heat vegetable oil in a saute pan.  Remove chicken from marinade, but reserve the liquid for later use.  Sauté chicken until browned, about 5 minutes. 

Add frozen vegetables to chicken and continue cooking until vegetables thaw, for about 3 minutes.  Add reserved liquid to sauté pan and 1c chicken stock.  Cook for 5 minutes longer, or until vegetables are cooked thoroughly and liquid is reduced. 

Serve over rice and top with toasted sesame seeds.

*To toast sesame seeds, place in a frying pan on a medium flame and cook until browned.  Be careful, they will burn easily.