Weeknight Wondermeal: Simple Baked Salmon with Spuds and Spinach

2014-02-16 18.51.03Many of my Harvard kids (I teach and work at the University) complain that they don’t know how to cook.  I mean, why should they?  Their parents have taken care of them up to the point that they arrived here, and once here the dining halls take care of the rest.  But even though we educate their minds, we don’t do such a great job teaching them about the practical logistics of life after graduation.  Since most of them know about my gastronomic pursuits, they always ask me to teach them how to cook; this blog is one avenue for those lessons.  So, kiddos: here’s a SUPER easy one for ya.  It’s got 3 basic ingredients, a few items from the pantry, and requires only a cookie sheet, a pyrex baking dish, and a big ol’ bowl – but it’s delicious, healthy, and pretty enough to serve up to company, like when your parents come to visit you during that gap year to see where all the money they’re sending you goes…

I forgot to take a set-up shot, but here’s what you’ll need:

Simple Baked Salmon with Spuds and Spinach (for 2)

1 lb fresh salmon fillet
12 oz baby spinach
1 lb baby red potatoes
1 lemon
EVOO (extra virgin olive oil), white vinegar
sea salt, cracked black pepper, crushed red pepper, dried oregano

2014-02-16 18.09.55Start by washing your spuds, cutting them in half, and then tossing them with about 3 tablespoons of EVOO and your spices.

2014-02-16 18.11.42Lay those bad boys out, cut side down, on a foil-wrapped cookie sheet, douse with another glug of EVOO for good measure, and throw in the oven on 350 for 30 minutes.

2014-02-16 18.23.42Meanwhile, place your fillet of salmon into a baking dish large enough to hold it (this is an 8″x8″ pyrex).  Cut your lemon in half; squeeze one half of it over the fish, and slice the other half into thin rounds.  Pour a glug of EVOO over the fish, too, sprinkle with salt and pepper, and then layer the sliced lemon over the top.  Throw this in the same oven as the potatoes and bake for 20-25 minutes.

2014-02-16 18.26.07Using the same bowl in which you tossed the potatoes (which you needn’t have cleaned out), add your spinach, some salt and pepper.

2014-02-16 18.44.07The potatoes are done when they can be a) easily pierced with a fork, b) their outer skins have gotten all wrinkly, and c) the cut sides are crispy and brown.

2014-02-16 18.45.54Spill these into the bowl over the spinach with all the hot oil which has accumulated on the pan, add a glug of vinegar (about a teaspoon or so), and toss this very well. The heat from the spuds and fat will wilt the spinach.

2014-02-16 18.48.22The salmon is done when it is completely opaque.  The oil and lemon juice will help keep the fish nice and moist; just use a spatula to divide the fillet in half and to slide the fish onto your waiting plates.

2014-02-16 18.51.37And there you have it: succulent, juicy, flavorful, healthy salmon served with creamy-interior, crunchy-exterior roasted potatoes and gently wilted spiced greens.  Serve with or without some crusty French bread, and call it a day.  You will be impressed with yourself, and your guests will think you’re the tops!  All this only takes 30 minutes of cook time, and a mere handful of ingredients.  If you can’t make this, my dear Harvard children, then you should have spent less time planning to change the world and more time tending to your diet.  Lucky for you, I’m here to help you through. You can thank me later, when you win those Nobel prizes and become CEOs of your own Fortune 500 companies.  Don’t worry – I can wait.

Potato Wrapped Cod with Bacony Garlicky Greens

2014-01-03 19.36.09Happy New Year, my dear blog friends!  I hope you and yours have had a healthy and happy holiday, and that you’ve eaten as well as I have since the last time I checked in.  It’s been a whirlwind couple of months for me – filled with friends and frolic – but I’ve missed sharing with you what Lolita has been making and eating.  I’ll start back again today with an elegant, delicious meal I’ve tried a few times before with limited success.  It’s the technique really; I’d never effectively executed the pan-searing of this lovely piece of scallop-potato wrapped whitefish before, at least, not without the potato slices falling off whenever I tried to flip the fillet.  But I’m not one to give up, especially on a succulent meal, and after doing a little research online about how others have made this lovely spud-swaddled delicacy successfully, I tried it again with incredible results.  A crispy wrapping of thinly sliced potatoes is *exactly* what a plank of cod needs to make it something extra-special, and when served atop a bed of bacony garlic greens, it makes a perfect meal: balanced, light, and helluva tasty, yo.

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Potato Wrapped Cod with Bacony Garlicky Greens

1lb cod fillet
2 slices bacon
1 large russet potato
4 cloves garlic
1 bunch lacinato kale
2 tablespoons butter
4 tablespoons EVOO
hickory smoked garlic salt, crushed black pepper, crushed red pepper
freshly grated parmesan cheese
1 qt frying oil
(Ignore those mushrooms and that onion; I didn’t end up using them)

2014-01-03 15.39.10I start by peeling my potato, removing as many surface blemishes as possible.

2014-01-03 15.55.19Using my mandoline’s lowest setting, I slice my potato into the longest wafers I can.  I drop these into a bowl of water to keep them from turning color.

2014-01-03 15.58.20I layer the slices of potato between sheets of paper towel to dry them once I’m finished slicing up the whole spud.

2014-01-03 16.03.02After heating my quart of oil to 375, I drop a few slices of potato into the fat at a time, par-frying them for barely a moment.

2014-01-03 16.04.23Fishing them out with a slotted or mesh spoon, I lay them in a single layer across some fresh paper towels (with a paper bag underneath for extra absorption) to soak up all the excess oil.  This par-frying technique softens the slices by leeching off a good deal of the starch; this makes them easier to wrap around the fish.

2014-01-03 16.18.58Speaking of which: look at that beautiful thing.  I asked the fishmonger at Whole Foods for this mostly uniform sized and shaped plank of cod, so I could cut it into two equally sized pieces – one for me, and one for the husbandman.

2014-01-03 16.20.23Some dear friends of mine (Hey, Montana Palmers!) sent me a lovely care packages of their homemade spices as a Christmas present, and I’ve been working them all into my recipes ever since they arrived.  This hickory smoked garlic salt was just the fit for this meal.  I sprinkle it, and some cracked black pepper, generously over my fish.

2014-01-03 16.23.09After laying down a large piece of plastic wrap, I assemble my slices of potatoes by overlapping them at the very edges and ends to form a “sheet” large enough to accommodate my plank of fish.  It takes 8 slices for each piece.

2014-01-03 16.27.17I place my piece of fish on the center seam of spuds…

2014-01-03 16.27.43… and using the plastic wrap, I wrap one half of the spuds over the fish.  I lay that part of the plastic wrap on the counter again…

2014-01-03 16.28.10… before using the other side of the wrap to lift and layer the other side of the spuds over the fish, overlapping the potato slices already in place.

2014-01-03 16.28.46Then I tightly seal the plastic wrap around the whole package, before repeating with the other portion of fish.  I place these beauties in the refrigerator to chill for about an hour.

2014-01-03 17.52.51Meanwhile, I cut my two slices of bacon into inch long pieces before frying them out in a large pan.

2014-01-03 19.05.27I also prep my kale by removing the stems and cutting each leaf into bite sized pieces.  I also mince my 4 cloves of garlic.

2014-01-03 19.08.19After an hour, my potato slices have adhered to the fish planks nicely, and they’re ready for cooking.  I sprinkle salt and pepper on both sides of each “package”…

2014-01-03 19.24.45… and place them in a hot pan in which I’ve heated my butter and EVOO to frothy and sizzling.  I cook these arroser, which means I use a deep spoon (I use a miso soup spoon, actually; the flat bottom is very helpful!) to scoop up the fat from the pan and baste the tops of my fish packets while the bottoms sear on the pan’s surface.  Since I have thick pieces of fresh cod, and I want to make sure any worms are safely destroyed (look it up, people – there are Lernaeocera branchialis in most fresh white fish, but cooking to 140° kills ‘em good), I sear on each side – basting continuously – for about 5 minutes.

2014-01-03 19.26.38Meanwhile, I add my kale to the pan with the bacon and cook until slightly wilted.  Then I throw in all my garlic, a few shakes of crushed red pepper, and some salt, and I stir it around really really well.  I don’t want the garlic to burn or brown, but I do want it nicely heated through and thoroughly blended with the greens.

2014-01-03 19.28.42At the last moment, I remove the kale from the heat, shave some parm on it, and plate it.

2014-01-03 19.29.18My fish is ready when each side of it is nicely browned and crispy.

2014-01-03 19.35.47I mix a little Greek yogurt with crushed black pepper and a little lemon juice, stick that into a squeeze bottle, and use it to garnish my lovely fish.  The crispy, potato exterior is the perfect compliment to the flaky fish ensconced within.  The greens are perfectly wilted – still a little toothsome, but not stringy – and the abundance of garlic offsets the unctiousness of the bacon like a champ.  Each bite of this meal is like warm heaven…

Monkfish, Roasted Broccoli, Vidalia Onion Wedges, Bleu Cheese Bacon Cream Sauce

DSCN5080I wanted to eat healthy, so I bought some fish.  But then I bathed it in sauce made from heavy cream cut with butter, bacon, and rich bleu cheese.  Contradiction: meet Lolita’s kitchen.

Who cares?  Tonight I decided to screw healthy and embrace HEAVENLY!!!! (In my mind, I hear boychoirs singing; timpani pulsating; swells of orchestral drama.)  A buttery, sharpcreamy, unctuous pork-bit-laden white sauce enrobes tender-but-toothsome pan-seared poor-man’s-lobsterfish and is accompanied by crunchy caramelized broccoli bites — resulting in a super-sin-fulfilling supper, one my hard-working and intensely studying (for his nursing degree) husband richly deserves, especially between a long day on the clock and a long night of hitting the books.   Warm, rich, and delicious: what else does one need as a digestif to prepare the body for future rounds of intellectual consumption?

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Monkfish, Roasted Broccoli, Vidalia Onion Wedges, Bleu Cheese Bacon Cream Sauce

1lb monkfish
3-4 slices bacon
1-2lb broccoli
1/4lb nice, sticky, quality bleu cheese
1 Vidalia onion
EVOO, sea salt, cracked black pepper, spices, flour
1 cup vegetable/canola oil
1 tsp sugar
2 tbs butter
1 cup heavy cream

DSCN5064I start with the broccoli, because it takes a while to roast — like 30 minutes at least on 350° F.  I cut it into florets, spread it on a baking sheet, generously douse it with EVOO, sprinkle it with sea salt and cracked black pepper, and finally…

DSCN5065… I very loosely scatter about a teaspoon of granulated white sugar over the broccoli crowns.  Why?  Because it makes magic! A touch of sugar + salt + oil + heat = crunchy but tender, toasted-tipped, uber-broccoli-flavored broccoli.  Just trust me — try it — and you will believe.  I shove the baking sheet into the oven and roast everything for the next 30-40 minutes.

DSCN5067While the broccoli roasts, I fry my bacon.

DSCN5068Vidalia onions are super-sweet.  You can eat them like apples – really! (Although you may not want to hook up with anyone right afterwards without a visit from Uncle Listerine.)  I saw them at the market, bought one, and had sliced it up for frying before I even really knew what I was doing.

DSCN5069I threw some flour and this seasoned salt I bought in Chinatown who-knows-when into a ziplock bag….

DSCN5070… then threw the onions into the bag, and shook ‘em up real good to coat.

DSCN5072I added about a cup of vegetable oil to the bacon grease I’d reserved in the pan, heated it it sizzling over medium high heat, and then shook my onions free of flour before chucking them into the fat. Because they are fairly thick (I cut wedges about 1/2″ thick), they contain a lot of water, so they take some time to fry — about 10 minutes, with me constantly turning them to cook them evenly.

DSCN5073When they are crunchy on the outside and tenderhot on the inside, they’re ready.  So, you get to taste test until they’re right.  It’s a hard life (and, as it turns out, this is mostly just a garnish).

DSCN5074The monkfish I cut into roughly 4 equal planks, then I toss them in salted flour.

DSCN5075I get my butter and a glug of EVOO hot in the same pan from whence I fried my onions, only I’ve wiped it out first.  I think monkfish looks like something HR Giger would dream up – but he would probably include in his twisted vision their deliciousness.  It is truly one of the sea’s ugly suckling ducklings.  (Read: it tastes good, but looks beastly – alive or filleted.)  But regardless of their off-putting appearance, I saute them in the hot fat, spooning the butteroil over the exposed surfaces while the undersides deeply pan-sear.  I flip them each time the underedge crisps to golden (so about 4-6 times, every 2-3 minutes).

DSCN5076Once the fish has cooked mostly through (about 10 minutes total), I add my heavy cream and bacon, which I’ve roughly chopped.

DSCN5078I then crumble some of my bleu cheese into the baconcream, which I let simmer until completely melted, messing impatiently with it every once-in-a-I’m-ready-to-eat-now! while.

DSCN5079If you are on a diet, don’t eat this.  But if you need to pamper yourself with rich sumptuousness, go for it.  I did.  Tender, buttery fish, creamy bleu cheese sauce, crunchy broccoli and sweet fried onions – a symphony of tastes and textures. We ate.  Lustily.  And Clayton is currently – after indulging in this soul-strengthening heartfilling repast – conquering micro-bio with determination, vigor, and intelligence.  Tomorrow, maybe I’ll make a salad.  Today: WE DINED.  You should, too.

Queen Grits: Scallops, Shrimp, Serrano Ham, and Ouzo Cream with Chives

DSCN4681There are a handful of pseudo-cliches I could start this posting with, like “you can take a girl out of the South, but you can’t take the South out of a girl”, and “once a redneck always a redneck,” and “roots run deep” – but I couldn’t possibly do that, could I?  Instead, I’ll straight up admit it: I love shrimp and grits.  It’s a classic dish o’ mine, stemming from a season working at Jim Shaw’s on Vineville after college, where they serve their grits as a side dish, but where the perfect compatibility of shellfish and hominy first entered my consciousness.  A few years later, in the Florida pan-handle, I enjoyed the Boss Grits at Boss Oyster, the first time I’d seen OTHER stuff thrown into the bowl – like bits o’ pork and a sweet white sauce.  Tonight’s dinner is a variation on this theme: succulent shrimp and seared scallops atop cheddar grits with sauteed Serrano ham and my favorite ouzo cream.  The meal is warm and satisfying, steaming and buttery, fragrant and briny, unctuous and sweet: a perfect plate, in less than 30 minutes.  If you’ve never married grits to sea critters before, I urge you to correct that discrepancy in your gastronomic resume.  You’ll be glad that you did.

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Cheddar Grits with Shrimp, Scallops, Serrano Ham, Chives, and Ouzo Cream Sauce

1 cup grits
4 1/2 cups water, salted
4 tbs butter
1/4# slab Serrano ham (about 1/2″ thick)
4 large shrimp
2 large scallops
1 cup shredded cheddar cheese
1 cup cream
1/2 cup Ouzo
3 tbs chopped fresh chives
sea salt, cracked black pepper, Adobo seasoning, paprika

DSCN4669This is, at heart, a very simple meal.  I start by getting a few tablespoons of butter melting in my largest non-stick fry pan, while I get my water boiling for my grits on the back burner.

DSCN4670Once the foam has subsided, I throw my chopped Serrano ham into the lightly browned fat to saute and crisp.

DSCN4671Moving these meat bits around often, I toast them up really good.  I add a dash of black pepper and some paprika to the pan as well, which combines with the smoked pork to make a dizzying aroma.

DSCN4672Once my water comes to a boil, I stir in my grits well, lower the temperature to simmer, and cover the pan for about 10 minutes – reaching in to stir only once or twice.

DSCN4673I wish I had a flat grill, but alas.  Instead, I’m crafty.  I push all my cooked ham to one side of my pan, which I slide off the burner and balance on the raised edge of my stove – which is at the same height as the burner itself.  This leaves an exposed half of my pan directly over the heat, and allows my pork to stay warm but without the element underneath.  When you have a crappy kitchen, you learn to improvise.

DSCN4674On the exposed surface of the pan, which is still glistening with porkypaprika-y goodness, I layer my shrimp (which I’ve peeled to just the end of the tail) and my scallops, which I’ve sprinkled with salt and pepper.  I let them sear for about 3 minutes on each side, until the shrimp is perfectly opaque, and my scallops are seared to a crispy golden brown exterior.

DSCN4675Meanwhile, my grits are cooked perfectly, so I toss in 1 tbs butter and all my shredded cheddar cheese, which I mix in well.  I also add a dash of Adobo seasoning – which has garlic and pepper in it as well as salt. This I blend well until all the cheese is melted.

DSCN4676At the last few moments, I remove my proteins from the pan, and put them aside on a warm dish.  I put the pan back on the burner, add my last tablespoon of butter until it melts, then in goes my sweet sweet ouzo.  I let this reduce for about a minute over high heat.

DSCN4677In goes my cream, which I whisk in very well, leaving the heat on high so it can bubble and boil.

DSCN4678It thickens nicely.

DSCN4679A steaming mound of warm, sharp cheddar grits are surrounded by a pool of fennel scented rich cream.  Mounded on top of this tempting pile are the buttery shrimp, sweet seared scallops, and salty crispy-edged tidbits of Spanish jamon, scattered with the mild oniony tang of snipped chives.  Wholesome, delicious, and heart-warming.  What better for a weeknight dinner after a long day’s work?

Reconstructed Deconstructed Seafood Paella

DSCN4546Last week wasn’t a great one for Lolita.  While Nemo buried us in two feet of snow, the tumultuous passage of a delightful kidney stone began its painful descent through my bowels, knocking me out for almost 4 days.  Needless to say, I missed Valentine’s Day; it passed me by in a Percocet fueled haze.  I had promised the husband-man to make him whatever he wanted for V-Day, and he requested paella – something very difficult to make in the traditional way with the crappy electric stove I’ve got. But never one to back down from a challenge, I did – in my more lucid moments – ponder how I could create a paella -type meal for the ol’ man given my kitchen’s limitations.  By Saturday, I’d both birthed that stone and had figured out this dish: a deconstructed paella construct, replete with all the flavors we’d tasted that glorious spring in Barcelona when we ate panfuls of the stuff along the sparkling Mediterranean coast.  My creation contains all the seafood I could pack into the dish — scallops, shrimp, cod, clams, and lobster – along with deep roasted peppers, a chicken chorizo risotto, and a saffron butter-cream.  With a some toasted baguette served ala pa’ amb tomaquet, each bite transported us back to our Iberian adventures in a way only good food can do.

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Reconstructed Deconstructed Seafood Paella

1 red pepper
1 green pepper
1 cup arborio rice
3-4 garlic cloves, minced
1/2 cup minced onion
1/2 cup dry sherry
1 tbs tomato paste
1 quart seafood stock
1 large chicken chorizo sausage
chili powder, hungarian paprika, black pepper, sea salt, EVOO
2 tbs butter
1 cup heavy cream
4-5 threads of saffron
4 littleneck clams
2 lobster claws
1/3lb cod
2 large scallops
4 large shrimp

DSCN4532aBecause it takes a little while, I start by roasting my peppers.  It’s easy: roll them around in EVOO, lay them on a baking sheet, and sprinkle them with salt and pepper before throwing them in a 400° oven.  Roast for about 10 minutes, rolling them over every few minutes so the skins blacken.  Remove them from the heat, toss them and all the juices from the pan into a bowl, and cover with plastic wrap until cooled.  Then you can remove the skins very easily.  Set this aside for now.

DSCN4529I make risotto all the time — just search for it here on my blog and you’ll see several different preparations.  This one was different for me, though, since I usually aim for a white risotto and not a red one, but it still started the same: I sauté my minced garlic and onion in EVOO in a small saucepan until just translucent, then I add my rice.  I stir everything to coat well with the oil, and to toast the grains of rice a bit to make them more receptive to the liquids I’ll be adding.

DSCN4530First addition is wine: a nice glug or two of dry sherry, which I stir in well, cooking over low heat, until all the liquid is absorbed.

DSCN4531Then I start adding my seafood stock, which is simmering in another pot on the stove.  You want to use warm stock, which will keep the rice cooking instead of cooling it down with each addition.  I add about 4 ounces at a time, stirring well continually, until each batch of liquid has been absorbed by the rice.  It takes about 30 minutes to stir a good pot of risotto.

DSCN4532At about the halfway point, I decide to add a tablespoon of tomato puree.  Traditional paella always has a bit of tomato in it, and this concentrated condiment gives just the right of sweetness and acidic kick to the dish.  Oh, and I keep adding stock and stirring.

DSCN4533My risotto is almost done.  It has increased in volume significantly, and when I test a grain with my tongue and teeth it is just tender all the way through, with a slightly al dente center.  At this point, I add all the juices from my roasted peppers, which have been sweating all their delicious goodness into the bowl all this time.

DSCN4536I’ve cooked my chicken chorizo and chopped it up real good like.

DSCN4537Along with my chopped roasted peppers, the chorizo adds the unctuousness needed for a good paella – where chicken and sausage definitely belong.  I keep this warm on the back burner until I’m ready for it.

DSCN4538To prepare my seafood, I create a poaching liquid, starting with butter and saffron and the last 4 ounces of my seafood stock.

DSCN4539I whisk the contents of the pan vigorously, emulsifying the butter and stock into a rich base.

DSCN4541I then add my cream, and layer my seafood into the pan to gently poach.  My cream/butter has been tinted a thrilling yellow from the saffron threads, and the scent emanating through the kitchen is divine.  I cover the pan, shaking it from time to time to encourage the fishy stuff to swim around, before using tongs to flip each piece so it can cook through thoroughly.

DSCN4543When the clams are open, and the shrimp and scallops are opaque, everything is ready to serve.

DSCN4542Here’s where the “reconstruction” bit comes in.  I’ve been obsessing about forms these days, ‘cuz I love the idea of stacked meals.  I’m too cheap to spend the $20 or so on real cooking forms, so I have a tendency to cannibalize all sorts of stuff in my kitchen to make shapes I can work with.  This is a tea canister from some swanky over-priced tea shack, but with the bottom removed it makes a decent, entree-sized form for my purposes.  I start by laying my strips of pepper out on the plate, before spooning a layer of rice into the form, followed by bits of the cooked cod, another layer of rice, then a layer with my shrimp and scallops, before topping it off with more risotto.

DSCN4547Crowning my tower of delight is my succulent lobster claw, which is flanked by eat-me clams and standing in a rich, sweet pool of saffron butter-milk.  I’ve toasted some slices of baguette, rubbed them with garlic, and served them with a tomato half doused with EVOO, garlic, and sea salt – which is scraped across the crusty bread, leaving a swathe of tasty red yumminess to compliment the dish.  All the component parts of a paella are here: fresh, tender seafood, rich, creamy rice, roasted peppers and spicy sausage, chicken, and of course, saffron.  An elegant meal in honor of a long love affair: with both my husband, and food glorious food.

Scallop, Shrimp, and Cod Skillet with Parmesan Grits and Spinach

DSCN4347Those of you wonderful people who follow my blog know I have a weakness for anything cooked in a cast-iron skillet.  There is something so old-timey about cast iron, and I love how they serve today as both cooking equipment and serving platter – as they do in my house.  Maybe it’s the weight of them; maybe it’s just the tradition of them — I don’t know, but everything seems to taste better in cast iron.  No wonder, then, that tonight’s offering is a one-pan meal: a mixed grill of seared scallops, shrimp, and cod filet, served with piping hot cheese grits and some quick wilted spinach.  Light, healthy, and warming — just the thing for a chilly winter’s night.

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Scallop, Shrimp, and Cod Skillet with Parmesan Grits and Spinach

6 large shrimp, peeled
2-4 large scallops (8oz total), adductor muscles removed
1/2 lb cod filet
6 oz spinach
1 cup grits
4 tbs butter, melted and divided, plus 1 tbs butter, cold
1/2 cup grated parmesan cheese
1 lemon

This meal was inspired largely by the super-huge scallops on display at Whole Foods.  They were simply enormous, and my soul ached for them at first glance, but my pocketbook was unprepared for the hefty price-tag which came along with them.  So instead of doing without entirely, I purchased the two fattest bivalves I could find (they came to almost 1/2 lb on their own!), and augmented them with some more reasonably priced seafare — some large tiger shrimp and a nice codfish loin.  The shrimp I peeled while raw, and the fish I cut into bite sized pieces.

DSCN4333This is actually a *very* quick meal, and super-easy — it’s just  the expense that sort of knocks it out of the Weeknight Wondermeal category.  I started by melting my butter, which rather cooled back to room temperature before I started cooking in earnest, while I assembled everything else.  I wash and spin dry my spinach, grate my cheese, and get my grits all measured out.

DSCN4339I divide my melted butter roughly into 6ths, placing 1 dollop into each skillet, which I then position over hot burners.  As soon as the butter has begun to brown, I layer in my seafood, starting with the scallops and fish, which I let sear on one side for about 4 minutes, before flipping each piece carefully.

DSCN4340I then add the shrimp, with a dollop more butter on top to melt over them, which I cook for 2 minutes on each side, making a total of 4 minutes for the fish and scallops.  Y’see, the shrimp doesn’t take as long as the other stuff …

DSCN4341I remove the protiens briefly to a warm plate, which I cover with plastic wrap for a few minutes.

DSCN4338The skillets remain on the heat with their butter still bubbling hot.

DSCN4342In goes my spinach, which I sort of roll around in the butter and let wilt over the heat.

DSCN4343Meanwhile, I’ve made my grits according to the package directions (1 part grits to 3 parts water is the magic ratio), and have added my cold tablespoon of butter and most of my grated cheese, reserving a bit for garnish.

DSCN4344After only a few moments, my spinach is almost completely wilted, with some bits browning and crisping nicely on the pan’s surface.  I push all this to one side, and divide my grits between the two skillets, pouring them next to the spinach.

DSCN4345The fish, scallops, and shrimp get placed back into the skillets, with my last dollops of butter placed on top, before I throw both in a very hot oven for about 8 minutes to heat completely through.

DSCN4346A dash of salt, a sprinkling of pepper, a cross-hatching of shredded cheese, and a wedge of lemon are all the compliments needed for this rich, warm, satisfying seafood dinner.  Each protein brings something different to the plate: the cod is flaky and tender, the shrimp is fresh and firm, and the scallop is sweet and seared to a crisp.  Along with the stick-to-your ribs corn grits and helping of verdant greenery, this is a complete dinner in virtually no time at all.  Dig in and enjoy, my friends.  I sure did.

Ravioli and Lobster with Garlic Roe Cream

Lobster roe is under-appreciated in our philistine American culture.  Along with the greenish black tomalley, it’s what’s found inside the lobster meat – either under the carapace (tomalley) or running down the seam of the tail (roe).  It is not lobster shit, as many people erroneously think – instead, it is the liver and eggs of the seabug, and it’s all edible – and in some cases quite delicious.  For tonight’s simple pasta dinner, I decided to use the roe in the sauce to amp up the lobster flavor, and to add to the beauty of the dish, since I think all those little orange dots are super pretty.  And since lobster season is almost over, I need to get me as much of it as I can…

Star Market, of all places, had a good sale on lobsters the other day ($5.99/lb with free steaming), so I picked up a couple bugs and…

… harvested all the meat out of them using my kitchen shears.  Only one was female, so I only pulled out about a tablespoon of roe – which was just enough.

Ravioli and Lobster with Garlic Roe Cream

10-12 oz fresh steamed lobster meat (harvested from 2 lobsters)
1 package fresh cheese ravioli
1 tsp tomato paste
4 tbs butter
3 cloves garlic
1 cup half & half
1 tbs lobster roe
parmigiano reggiano cheese (as needed, but about 1/2 cup will do)
chopped scallions for garnish

I’ve made several recipes quite similar to this one – which illustrates quite clearly how I like to eat my lobster: in cream sauce.  (You can check those out here, and here, and here for starters.)  To make this garlic cream, I start by melting my butter.  (Meanwhile, I bring a pot of water to a boil so that it will be ready for my pasta.)

I’ve minced my garlic…

… which I add to my melted butter to gently saute for a few moments…

…. before straining out the solids (both garlic and butterfats), to make a garlic scented clarified butter.

To this I add my broken up roe…

… and my cream, which I whisk together over medium heat.

I add my tomato paste to give it a little acidic balance…

… and my cheese (about 1/2 cup), since – well, it’s cheese, and I never need an excuse to add cheese to anything!  I add my lobster meat to the sauce for a few moments to heat it back through.

And that’s it!  After whipping up a quick salad and cooking off my pasta for a few minutes (until they just float), I plate up this simple, elegant meal and dive into it face first.  The pink sauce is studded with flavor-intensifying roe, and is gently scented by garlic and cheese.  The raviolis soak up the cream, and the tender lobster meat is buttery and rich and sweet.  My salad compliments all this richness with tangy feta and briny olives, making a perfectly light seafood supper.