tilapia piccata w/ snap peas

It's been awhile since I've made a good, new fish recipe. Everytime I'm hungry for some tasty fish, I resort back to the dijon mustard salmon recipe from awhile back. It's delicious, but every now and then you need to try something new. Tonight I tried a new tilapia recipe, it was very subtle, but the snap peas really made it light and fresh. And it took all of 25 minutes, start to finish. Here's what you'll need:

• 1 tilapia fillet
• 1 teaspoon salt, divided
• 2 tablespoons cup fresh lemon juice
• 1 teaspoon capers
• 6 ounces snap peas
• 1 red potato, cubed pieces
• 1 tablespoon butter
• 2 tablespoons white wine

steak w/ tomato-caper relish

Sometimes I post old favorites that I know are delicious. Sometimes I find recipes that I haven't tried before, but know I'll love. And sometimes I find wild cards. The ones that don't work out tend to go down in burning flames, never to be mentioned on here. But every once in awhile, something strange catches my eye, I try it and it turns out to be amazing. Tonight was one of those times. I love a good steak, but I have to say this relish that goes on top was so, so good that I ate half of it just while it was marinading. Seriously. Here's what you'll need:

• 2 teaspoons salt, divided
• 1 garlic clove, minced
• 1 tomato, cut into 1/3-inch cubes
• 3 tablespoons coarsely chopped, pimiento-stuffed olives
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons extra-virgin olive oil, divided
• 1 tablespoon drained capers
• 1 fresh lime, juiced
• 1/4 teaspoon dried oregano
• 2 rib-eye steaks (each about 1 pound)
• 2 teaspoons ground cumin
• 3/4 teaspoon freshly ground black pepper

Place 1/4 teaspoon coarse salt and garlic on a cutting board. Using the flat side of knife blade, smash garlic and salt together until paste forms (this might sound weird, but it works). Transfer the garlic paste to a medium bowl. Add the tomatoes, olives, cilantro, 2 tablespoons olive oil, capers, lime juice and dried oregano and toss to blend well. Season to taste with salt and pepper. Let stand at room temperature while you prep and cook the steaks. This can be done up to an hour in advance.

Sprinkle steaks on both sides with cumin, pepper and salt. Heat the remaining 1 tablespoon olive oil in a heavy, large, non-stick skillet over high heat until very hot, about 2 minutes. Or if you're lucky enough to have a grill, but all means, grill away. Either way, add the steaks to the heated source of your choice. Sear/grill the steaks until browned and cooked to medium-rare, about 6 to 7 minutes per side. Transfer the steaks to cutting board and let rest 5 minutes or so.

Thinly slice steaks crosswise. Overlap slices on plates and place the relish on top. Feel free to be generous with the relish portion sizes - as I said about, it's freaking delicious.

Bon chappétit!

puttanesca

So I've been reading and hearing about this "puttanesca" for quite awhile, but never tried it until last night. Granted, what I made might not have been terribly close to a true puttanesca, but it wasn't a bad dish.  And to boot, I tried anchovies for the first time! They're actually not nearly as bad as I'd expected (actually, almost good). Here's what you'll need:

• 8 ounces pasta (I used angel hair)
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 5 medium tomatoes, cut pretty small (I used stem tomatoes)
• 1 jar of anchovy fillets, in oil (3.5oz)
• 3 tablespoons capers
• 20 Kalamata olives, pitted and coarsely chopped
• 1/2 teaspoon crushed red pepper flakes

I started by sautéing the garlic in the olive oil (all 1/2 cup of it...it's necessary, don't skimp.)  Once that began to brown, I added the chopped tomatoes and let those go for a good 10 minutes on medium to medium-high heat. I forgot how quickly tomatoes will cook down to a natural sauce (and how awesome that sauce smelled!) After this, add in all the other ingredients: capers, olive, red pepper flakes and anchovies (which I rinsed pretty thoroughly) and simmer for about another 10 minutes. I was actually impressed at how quickly the anchovies basically dissolved into the sauce. You really couldn't tell they were in there by the time this was done.

While that's simmering, go ahead and boil the pasta of your choice.  When it's done, combine and serve!

Now, was this puttanesca an all-time favorite? No, not really.  However, it was a really decent dish that was a bit different from my usual, and it's always nice to change things up a bit. It's definitely got a lot of flavor, a real spice to it.  And as a note: don't add any salt! Between the anchovies and other ingredients, you won't need it.

Bon chappétit!

pasta salad

This is an old favorite that takes me back to the old days of childhood summer picnics. It's not exactly how my mom used to make it, but I really dig how it came out. Here's what you'll need:

• 1 lb cherry (or grape) tomatoes
• 1/2 cup olive oil
• 1/2 basil leaves, torn into pieces
• 1/2 lb bufala mozzarella (the ball in the water)
• Salt and pepper
• 1 lb conchiglie or other short pasta
• 1 cup kalamata olives
• 1 tblspoon capers
• Red pepper flakes
• 1 or 2 cans of tuna in oil, depending on how much you like tuna (some people like anchovies in their pasta salad, but I just can't bring myself to try them)

Cut the tomatoes in half and toss into a bowl with the torn basil leaves and olive oil. Set aside at room temperature, allowing the flavors to blend while preparing the other ingredients. Next, cut the mozzarella into 3/4" cubes and set aside as well (though not in the tomato bowl). Try not to eat it all while it's chillin' over there - I found this to be my greatest challenge during this dish.

Boil the pasta per box directions. Just before pasta is done, add 1/2 teaspoon salt and few grinds of black pepper to the tomatoes. When pasta is done, drain and transfer to serving bowl. Put the tomato mixture in with pasta. Add the capers, olives, tuna (drained) and a sprinkle of red pepper flakes. Let pasta cool, about 5 minutes, then stir in the mozzarella. Pasta should be cool enough so that cheese does not melt. And just like that, you're done.

This works perfectly well as a all-in-one meal, or as a side dish. And like so many great concoctions, it's increasingly better the next day.