Tommaso’s Sinful Delights

Grilled Swordfish with Kumquat Vinaigrette & Fiddlehead Ferns

Alot of my inspiration comes from the farmer’s market or supermarket promotional/seasonal items.  I more or less create my meals around what I’ve been inspired by, rather than heading to the market with a recipe in mind.  It’s much more fun this way and allows my creative juices to overflow.  This is also a great way to make sure you’re using seasonal ingredients, that will not only save you money (sometimes), but the end result will be of higher quality.

My intent this past weekend was to create a meal around fiddlehead ferns, as they’re in season and I’ve had a craving.  OK, so I had some sort of a idea in my head when I went into Whole Foods, but I needed to to add layers to the dish, prefably something I’ve never tried before.   There I spotted kumquats being promoted!  I’ve actually never made anything with a kumquat, so I was drawn like a moth to a flame.  I immediately thought of a vinaigrette.   Into the basket they went.  As I approached the fish monger, I saw a special on swordfish.  Boom!  Sauteed fiddlehead ferns over smashed potatoes and grilled swordfish with a kumquat vinaigrette.   

Tip: Note that fiddlehead ferns are available once a year and now is the time to get them, so do so before they’re gone until next year!
Taste: Fiddlehead ferns have a grassy-like flavor and taste like a mild form of asparagus.
Wine pairing:  fruity, aromatic Sauvignon Blanc. 

Grilled Swordfish with Kumquat Vinaigrette   

2, 1/2lb swordfish steaks

For vinaigrette:
1/2c kumquats
1 TBSP shallot
1/4c rice wine vinegar
2TBSP honey
pinch of salt and pepper
1/4c olive oil

Combine all ingredients except olive oil in a blender.  Pulse until thoroughly blended.  Turn blender on and add olive oil, slowly, to emulsify mixture. 

Place half vinaigrette in bottom of a non-reactive dish.  Place swordfish steaks on top and pour remaining vinaigrette on top.  Let marinate for at least 30 minutes, preferably an hour.

Heat grill pan on med-high heat and drizzle olive oil to coat pan.  When pan sizzles and is hot, add swordfish steaks.  Grill 4-5 minutes per side, depending on thickness. 

Fiddlehead Ferns

1/2lb fiddlehead ferns
2TBSP shallot, minced
olive oil
salt and pepper to taste

Bring water a saucepan to a rolling boil.  Salt the water.  Add fiddlehead ferns and blanche for 1 minute, then drain and set aside.  In a nonstick frying pan, heat 1TBSP olive oil over medium-high heat.  When pan is  hot, lower flame to medium and add ferns.  Saute for 3 minutes, then add shallots.  Continue to saute for 2 minutes longer.  Season with salt and pepper.  A great food pairing is to serve over smashed potatoes.

If you are making your special Valentine dinner this evening, try this dish.  It’s super-quick,  easy, fresh and high in omega 3 fatty acids (in other words, besides being healthy, well-known for increasing libido.)  Also, mangos are in season right now; they’re super sweet.  Enjoy!    

Trout with Mango Salsa

1 ripe mango, peeled, pitted and diced
1/2 red bell pepper, diced
1/2 shallot, minced
1/2 cucumber, diced
1/4 c fresh cilantro, chopped
1/2 lime, juiced
2TBSP olive oil
1 lb fresh trout fillet
1 tsp Old Bay Seasoning

Preheat oven to 350°.

Combine mango, red pepper, shallot, cucumber, cilantro and lime juice in a non-reactive bowl.  Stir to combine and set aside.

To plate, use a biscuit cutter (or similar circular tool) and place mango salsa to create a tower.  Plate the trout and serve with a slice of lemon.  Great pairings are brown rice or quinoa.

Serves 2

This is one of my favorite soups that is on the menu at one of my favorite Mexican restaurants, Arriba Arriba in Midtown.  As if I’m not there enough (a few times a month) I decided to create it at home.  Score!  Tastes just as amazing.  Beside being extremely flavourful, this soup is very healthy (of course, only if you omit the dollop of sour cream and cheddar as garnish.) 

Mexican Chicken Soup

2 TBSP olive oil
2 breasts of chicken, skin on, cooked*
1 large onion, chopped
3 stalks celery, chopped
3 carrots, peeled and chopped
3 cloves garlic, minced
4 jalapeños sliced
1tsp cumin
1/2 tsp dried coriander
6 cups chicken stock
15oz can whole peeled tomatoes
1/4c fresh cilantro, chopped
salt and pepper to taste

for garnish: sour cream and shredded cheddar

Heat olive oil in stock pot over medium-high heat.  Add onion, celery and carrots.  Saute until the onions are translucent (about 5 minutes.)  Add garlic and jalapeño and cook for an additional minute.

Crush the whole peeled tomatoes with your hands in a separate bowl and stir them into the pot.  Then add shredded chicken, stock, cumin and coriander.  Bring to a boil, then reduce heat and simmer uncovered for 1 hour, adding the chopped cilantro the last 15 minutes of cooking.  Season with salt and pepper.

Serve hot with a dollop of sour cream and shredded cheddar on top.

*Note: you may use skinless, boneless chicken breasts as a low-fat alternative.  If doing so, you can thinly slice the chicken and toss it in uncooked.

There are never enough hours in the day, but I always cut out at least 30 minutes to prepare dinner. To me, it’s imperative to do that as I strive to eat as healthy as possible by coupling my meals into my rigorous exercise program.  Here’s a great weekday meal that is uuber healthy and fresh.  I would prepare the brussel sprouts first, as the salad needs to marinate, followed by the quinoa and lamb.

Shaved Brussel Sprout Salad with Citrus Vinaigrette

1/2lb (or about 10) brussel sprouts, thinly sliced
Juice of 1 meyer lemon (may subsitute regular lemon)
Juice of 1 blood orange (may use any orange of your choice)
1/4 c olive oil
2 TBSP shallot, minced
salt and pepper to taste
1/4 c shaved pecorino cheese
1/4 c slivered almonds, toasted

Thoroughly wash brussel sprouts in a colander and discard any browned leaves. Set aside and let drain. Juice lemon and orange into a non-reactive bowl. Toss in minced shallot. Start whisking and add olive oil to mixture to emulsify. Next, hold each sprout by its stem and thinly slice. Place in in bowl with vinaigrette and toss. Season with salt and pepper.

Let salad marinate for about 30 minutes, tossing it with a spatula every so often. Serve with toasted almonds and shaved pecorino on top.

To toast almonds:  Heat a small frying pan on a medium flame. Toast the slivered almonds, shuffling the pan often, until they start to brown (about 3-5 minutes.) Be careful not to burn!

Quinoa with Feta

1c quinoa
2c chicken stock
1/4c feta cheese

Prepare quinoa according to instructions.  Use chicken stock, rather than water for full-bodied flavor.  Once the quinoa is cooked, cool slightly and toss in feta cheese.

Broiled Lamb Cubes

1lb cubed lamb (2″-3″ cuts)
2 TBSP fresh rosemary, finely chopped
olive oil
salt and pepper to taste

Preheat broiler on high. Coat a 13×9 baking dish with olive oil. Season lamb cubes with salt, pepper and rosemary. Place in baking dish and broil for 3-4 mins, per side (depending on thickness of cubes) for medium-rare.

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!