Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
Wednesday, December 28, 2011
Cheesy Seafood Mashup
No, really -- this woman is a trained dancer, has traveled around the world, is highly intuitive, speaks several languages (she teaches French and Spanish), is one of the most attentive hosts I have ever met in life and is an excellent cook.
While vising her just recently, she made this amazing conglomeration of Mahi Mahi, crawfish and scallops.
It was decadent. One of the best home cooked meals I have had, I am sure. It was very slightly spicy with the right amount of fish and shellfish -- and that sauce!
I was surprised to learn that she used Brianna's dressing (which I blogged about earlier) for the sauce. I knew I would have to try and replicate this when I returned home.
But, alas, my grocer did not have any fresh scallops or Mahi Mahi in stock. Indeed, the fish is not in season at the moment, so I went with a frozen version. NOT my favorite thing to do. I also went with crawfish and shrimp.
The recipe is quite simple: Cook the fish alone, then set aside while you cook the shellfish. Add the two before pouring in the requisite amount of sauce. You can add the whole bottle if you like. Really, it comes down to how saucy you like it.
You need no seasoning whatsoever in producing this dish. Just allow the dressing to do all the work. No kidding -- no salt necessary. You don't have to dress the shrimp if you do not want to. I did go with seasoned crawfish, but that was not at all necessary.
I write this off as a culinary mashup because it seems somewhat counterintuive to meld fish and shellfish with salad dressing -- and a cheesy salad dressing, no less.
Served with a green bean casserole and a few slices of bread, this made the perfect, round meal. I am sure you can do this with chicken or a whole range of vegetables. It seems quite versatile. Thank you Elaine!
High Traffic Posts
Yeah! It's time to make some Louisiana style catfish and shrimp! Just let me get my handy dandy Louisiana Fish Fry and let's ge...
I was quite impressed with my recent Trader Joe's purchase of two thick cuts of sashimi grade ahi tuna. The look alone is so perfec...
Oooh, a culinary mashup! Haddock and bean sprouts seem to have nothing in common. That was my thought. But do keep reading. What woul...
I cannot say that I was excited about using uncooked flour tortillas. I had never purchased uncooked flour tortilla before. I figured tha...
I have been enjoying Milton's Healthy Multi-Grain Bread for many months now. I have decided that not only is it my favorite multi-grain...
There is this amazingly rich dish that is quite popular here -- Mariscos Chihuahua 's camarones culichi. In the many, many years I hav...
French toast. Blue agave syrup. An egg. Those three simple ingredients were met with so many Oohs and Ahhs. And why not? The slightly ch...
Oh, goat cheese, how I love your smooth, pungent flavor. This was my first time purchasing the Private Selection Crumbled Goat Cheese -...
Quiche -- it can be vegan or vegetarian, hearty or mild, sweet or savory (through traditionally savory), hot or cold. What a wondrous, versa...
This office challenge item was long overdue. One of the student workers in my office requested this months ago. "Be sure to cook...