Tonight I served fish. I had 1 frozen tuna steak and 2 frozen salmon fillets on hand. I prepared the fish simply; sea salt and black pepper then under the broiler. If using frozen fish, remove from freezer in the morning and place in a dish and wrap in plastic in the refrigerator for the evening meal. You can also do this the night before. The tuna needed 10 minutes under the broiler and the salmon only 5. Depending on the thickness of the fish you are serving adjust accordingly.
Homemade Tartar Sauce
1/2 cup mayonnaise (homemade recipe follows)
2 Tablespoons relish
1 Tablespoons fresh dill (or 1/2 teaspoon dried; lightening kept me indoors!)
1 teaspoon prepared horseradish
sea salt and fresh ground black pepper to taste
MIx ingredients together and set aside in the refrigerator until ready to use.
2 Tablespoons white wine vinegar
1/2 teaspoon salt
dash white pepper
1 cup extra virgin olive oil or canola oil
If you have an emersion blender crack an egg into a pint size jar (I used an old almond butter jar), add the vinegar, salt and pepper. Measure out the oil. With the blender running in the jar with the egg etc slowly pour in the oil and watch the magic of mayo. If you have a food processor same thing add all but the oil, turn on and slowly add the oil. This will also work in a blender.
Because this is fresh mayonnaise keep refrigerated when not using (don’t leave it out on the counter while waiting to prep etc) and it will only keep for a week but since it is extra delicious it probably won’t last anyway!
Roasted Sweet Corn with Red Pepper
1 Tablespoon extra virgin olive oil
1 lb bag of frozen corn
1/2 red bell pepper; finely chopped
1 teaspoon red pepper flakes (or to taste, you choose the heat)
1/4 teaspoon sea salt
dash fresh ground black pepper
Preheat a large heavy bottom skillet (I use cast iron) to medium high. Add olive oil to coat the pan and the remaining ingredients. Stir only occasionally letting the corn heat thoroughly and just start to brown. We like it when it gets rather dark and it has a slightly smokey flavor. It takes about 10 minutes.
Stovetop Kale Chips
1 large bunch kale (ours is farm fresh from Dinebergs Farm); rinsed, dried, stem removed and torn into 1-2 inch pieces.
1 Tablespoon extra virgin olive oil for the skillet
sea salt to taste
Preheat a large heavy bottom skillet (I use cast iron) to medium high. Add olive oil and kale. Using kitchen tongs stir and turn the kale so it cooks evenly. It takes 3-6 minutes to cook thoroughly. Remove from heat and sprinkle with salt