Your Dreams Coming True In The Kitchen

Engraulis Enrasicolus is commonly known as the European Anchovy and is excellent for ceviche. This is how...

Summer is coming to an end. September however is the best time of the year when the sea is still warm, kids are back in school and don't bother you on the beach,and the weather is fantastic. The best food you can eat in a fish tavern by the sea while sipping ouzo would be prawns and sardines. You get all the aphrodisiac advantage of the prawns and  the omega 3 from the sardines to keep your heart pumping good while enjoying the many beautiful moments of life.... To cook the prawns and the sardines at home all you need of course are the shrimp, the sardines and a grill to set on your gas stove top or on your bbq. 24 medium large prawns. 24 large sardines. Finely chopped parsley. A few lemon wedges. Some olive oil. Method: Clean prawns from the sand in their spinal cord by cutting using a pair of scissors the shell from the base of the prawn head till you reach the tail. Clean the black stuff and wash well. Clean the sardines as already mentioned in my how to...

O nce you went through all the trouble of making a batch of 1 kg of fresh pasta which you can cut anyway you like, it is worth your while to use it with different toppings. Last week I made a batch of 1 kg. Cut in half and used it for a meat sauce competition between friends living in the same building where we got second prize! First prize went to our friends from the third floor, and third prize went to our friends from the fourth. We all ate a lot and drank a lot. We live on the sixth and last floor. The other half of the batch we used to eat with smoked salmon and salmon roe. Fantastic....

Fideuá  is a  Spanish noodle seafood dish in which noodles replace the rice...

I have already spoken to you my friends regarding Omega 3  and how essential it is for your health. Well today we are having sardines but in a different way...

Bacalao With Za'atar, Jalapeño Peppers, Garlic,Cilantro & Olive Oil Bacalao known as Cod in English, is one of the tastiest fish existing in the seas and oceans of mother Earth. Bacalao is not only very much eaten  by the P.I.G.S. (Portugal, Italy, Greece and Spain) but also in France and the United Kingdom. Bacalao or the Atlantic Cod is easily distinguished from most other marine fish by its three rounded dorsal fins and two anal fins that are mirror images of the second and third dorsals. Wheels Of Bacalao Ready For Baking. It also has a prominent barbel ("whisker") on the chin. The Atlantic cod occasionally reach lengths in excess of 5 to 6 feet and lives in about 300 feet of water. Bacalao does not travel in schools but in small groups when searching for food. Bacalao is healthy, has no fat, and 93% protein  http://nutritiondata.self.com/facts/finfish-and-shellfish-products/4045/2 .  We all remember the Cod liver oil our mothers used to give us to...

Friday 13th Omega 3 Fish Eating Day! T oday is Friday and good Christians must not eat meat. So since we are good Christians we ate fish. We had poached fresh salmon and roasted fresh sardines.  We usually eat salmon and/or sardines once every 15 days because we know that these particular fish have high Omega 3 content. On the other hand, though, we try not to exceed eating such fish because of their alleged heavy metal content. We are therefore limiting our intake to twice per month. I would recommend eating fish in general more than any other protein (meat or chicken) but as mentioned above, only twice per month fish rich in Omega 3. I would on the other hand advise not to offer fish in general to your guests. Unfortunately the majority of people like meat and chicken. Here is how we had them. Serves 4. Ingredients:  600 gr fresh filet skin on one side of salmon  all bones taken out (you know the vertical line of big bones running on the side from up to down...

Fresh Trout Not Very Visible. OK I said enough,  it is time, at least on a Sunday, to eat something normal. We had a trout in our deep freeze and I hadn't the foggiest idea how to coo it. I have never eaten fresh trout. So I opened the "Petit Larousse De La Cuisine" given to me for Christmas by a very good friend in 2009. Under "trout" I made the first recipe this book had. ( This book has 1800 recipes). The recipe calls for butter, and I did use butter!! This morning my sugar level went from 100 yesterday to 125!! but it was delicious. Trout flesh is delicious. I had it only smoked in the past which I love....

P lease read my posting on March 25th 2011. As known, Greece was under the Ottoman Empire from 1453 A.D. to 1821A.D. It was on Tuesday 13th ( no wonder why Tuesday the 13th is considered an unlucky day in Greece--something like Friday 13th) that Greece fell under the Ottoman rule. It was on March 25th that the Archangel Gabriel came to tell the Virgin Mary that she was going to give birth to our Lord Jesus Christ. Therefore this date is held in Greek history as the date that a priest by the name Paleon Patron Yermanos rose the Greek flag and said "That's It" no more Turks! It is also a custom that on this particular day Greeks eat fried Bakalao fish (salted cod) with a heavy on garlic paste made with a mixture of wate r soaked old bread, potato, lots of garlic, vinegar and extra virgin olive oil. Because I have stopped eating white bread made from wheat, I looked into the internet to find some other recipe to make this paste. All I had to do was to look at my ow...

O ur surpermarket decided to bring in fresh fish everyday. Found these baby Mackerel to help us with our Omega 3 and heavy metal intake!!(I'm joking about the heavy metal). Ingredients: - 4 baby Mackerel heads cut off, gutted, opened and cleaned. - 2 cloves of garlic finely sliced. - 1 medium onion, finely chopped. - 2 inches worth of ginger finely grated. - 2 tsp. za'atar (Lebanese origano) - 1 Tbsp. olive oil. Method: - Cover small baking dish, with baking proof paper. - Lay the four fish and fill stomachs with garlic and onion. - Sprinkle rest of onions on top of the fish, - Sprinkle the za'atar. - Pour the oil. - Distribute the ginger. - Bake for 20 minutes at 200 degrees C. Delicious! Bon Appétit, Stelio

Found a beautiful piece of Fresh Salmon skin on weighing 1.2 kg  at our Supermarket and it was love at first sight.....I knew exactly what to do with it. It served 4.

A Persillade is a mixture of parsley, garlic, olive oil, herbs and vinegar all blended together to make a smooth paste. My persillade is just parsley, garlic, and oil blended together to give a smooth paste and added to any food especially to fish needing the freshness of parsley and garlic. You could add hot chili peppers if you wish to make things more interesting....

Garbanzo Beans otherwise called Chickpeas, are delicious. Everybody knows Humus. Well, humus is made with garbanzo beans. People in the desert eat garbanzo beans that is why these beans are very much consumed in the Middle East. Please allow me to share with you the benefits before I go to the more interesting part....the eating! Nutrients in Garbanzo Beans 1.00 cup cooked (164.00 grams) Nutrient%Daily Value -  molybdenum164% -  manganese84.5% -  folate70.5% -  fiber49.8% -  tryptophan43.7% -  protein29% -  copper28.9% -  phosphorus27.5% -  iron26.3% -  Calories (268)14% (Courtesy of  "The World's Healthiest Foods".  www.whfood.org) 

T he idea here is to cook the black eyed peas in lots of water add whatever needs to be added then finally to poach the fish filet on the surface during the last 10 minutes or so.  This is a warm, light, tasty meal to enjoy on a week day for lunch.  The orange piece you see is pumpkin.

 W hen buying your salmon filet ask the fish monger not to take off the skin...just make sure that the scales have been scraped and washed away.  I have personally seen my friend Chef Rotureau prepare this dish for a number of people at the three Michelin star hotel and restaurant in St. Jean de Luz, south west of France, 30 km south of Biarritz.

Nile Perch i s readily found in Greece and it is a good fish to eat.  It is also cheap and can be very nicely cut into filets.

Ok that's it! This posting is the last of the Mohecans! Four hundred and sixteen postings of every kind with pictures by somebody who had no idea at all what Blogging meant, is not bad. As from tomorrow I will start enjoying the holidays ....what holidays??....I am always on holiday, I am retired!! Now I don't even have to think myself to sleep every night thinking of what I am going to be cooking next day.  It was just like counting sheep!! However... in a few days you will be getting my Haxe with, beer, and sauerkraut boiled potatoes recipe. Haxe is the pig's hock in German which are presently being cured and should be ready in about a week. In another 5 gallon plastic container I have two pork boneless hams also being cured which should be ready in about 8 days.  Then there is the smoking which will take 1 day then our Holiday treats will be ready!...

Pacific Wilde Pink Salmon From Alaska. A s we have already mentioned in my previous posts on salmon, wild salmon is leaner than the that obtained from  aquaculture. The wild salmon has ocean as its habitat with lots of exercise while the other has a limited space crammed with other salmon and does nothing except eat and swim around lazily in its confined space. A leaner salmon means a salmon whose fat does not nauseate you. By eating more fat does not mean ingesting more Omega 3. Pacific Salmon is pink by nature and does not have this strong orange color as that of the Atlantic fisheries which sometime even add dye to make them "appear appetizing". In conclusion whenever we can find Pink Pacific Salmon from Alaska we buy it and is at a fraction of the price of the other one. Today I wold like to share with you plain saute salmon with lemon,butter,sage sauce....

A ccording to Wikipedia" this article is about the fish that fall under the term tilapia in common usage. For species belonging to the genus Tilapia, see Tilapia (genus) . Tilapia Nile tilapia ( Oreochromis niloticus niloticus ) Scientific classification Kingdom: Animalia Phylum: Chordata Class: Actinopterygii Order: Perciformes Family: Cichlidae Subfamily: Pseudocrenilabrinae Tribe: Tilapiini Genera Oreochromis (about 30 species) Sarotherodon (over 10 species) Tilapia (about 40 species) and see text Tilapia (   / t ɨ ˈ l ɑː p i ə / ti- lah -pee-ə ), is the common name for nearly a hundred species of cichlid fish from the tilapiine cichlid tribe . Tilapia inhabit a variety of fresh water habitats, including shallow streams, ponds, rivers and lakes. Historically, they have been of major importance in artisan fishing in Africa and the Levant , and are of increasing importance in aquaculture . Tilapia can be...

T oday we are having "White Fish" slices for lunch. For my Greek friends and specially one friend living in The Hague White Fish is Γλαύκος or Σφυρίδα.They are big round slices which look very appetizing. We buy them frozen from the supermarket.  We must eat fish at least once a week. In other words we must eat everything which contains lots of water....and on top of that we have to drink at least 8 glasses of water per day. Except for some crazy appetites, we try to eat healthy! I would like to share with you this wet, cold, sad Sunday a recipe which is coming out of my blue (not "the"blue, my blue)...Oven grilled White Fish with various spices served with steamed cauliflower...