DINING WITH BATALI

STUFFED SARDINES WITH SWEET AND SOUR PEPPERS: Sarde in Agrodolce

I just learned that my friend's dad passed away....oh no! I hope she's doing well---since the family won't accept flowers and have requested to have something sent to a charity that the dad supports,  I might as well grab a sympathy card for her...

...still so early here and I have not taken my breakfast yet! But I love the opportunity to have a good Starbucks coffee.....**yawn - ---so sleepy** (and no time for makeup or even a lipstick yet hhaaay)

 

Oh!  I am cooking fish today. Yes...real fish with the head (I hate the cleaning part --but somebody has to do it -- yuck). Mario used 20 fresh sardines  --but it's only me and one girl who will be eating this--and the fact that I hate leftovers make me skipped on the 20 and so I cooked only two (thanks to the freezer selection at the Asian deli -we got these precious fish!).

 

 In the recipe, Mario cooked the sauce separately in a pan and baked the stuffed fish for 25 minutes. Well, I have deviated and fried the fish for 3 minutes and then tossed them in the baking pan with the sauce and proceeded with the baking part.

 

De- lish! The combination of sweet and sour goodness is so heavenly! Now I am kicking myself -- I should have encouraged myself to cook 20! Oh well - - We have a full belly now as we ate these with steamed rice and scrambled eggs on the side (yeah -- kinda weird!).  Speaking of fat belly -- am NOT buying that book ! Enjoy

Mario Batali's version: Page 278

Maria B's version

fresh sardines, cleaned and scaled
3 tbsp olive oil
anchovy fillet (I used approximately 1 tbsp)
1/4 cup bread crumbs
1 tbsp raisin (Original used dried currants)
1 tbsp sliced almonds
2 tbsp chopped italian parsley
zest and juice of one orange
1/4 onion, sliced
1/4 green bell pepper sliced
dash of hot pepper flakes
1/4 cup red wine vinegar
1 tbsp sugar

HERE'S HOW:

• Cook anchovies and garlic in olive oil till medium brown Add bread crumbs and toast, stirring constantly for 2 minutes.
• Transfer to bowl and add currants (raisins) almonds, parsley, orange zest and half of orange juice. Mix well. Set aside.
• Lay fish on work surface and place filling inside.
• Preheat oven to 350 degrees
• In a pan, saute onion and pepper. Add red wine vinegar and sugar. Stir well until it boils
• Place pepper stew sauce in a baking pan. Arrange fish on top (Remember, I deviated and cooked the fish in the frying pan - -but Mario recommends that you place the fish raw as is)
• Bake uncovered for 25 minutes
• Serve hot

 

SHRIMP FROM THE DEVIL PRIEST: Gamberoni fra Diavolo

It's either I am getting old, blackberry is not working or just too busy  but  either way ...I almost missed my dental appointment today! What's wrong with me? I have been focused on a work project that I totally spaced out.

 

Finally, Walmart has shrimps with the head  again  - goodie! I can go cook my way back to the Batali fish section. A friend of mine wanted me to write more about my thoughts on ingredients ad food preparation. Hmmm love to do that but I am not a good resource on topics related to food.  This blog is really like my diary and I just happen to have this Batali project and my goal to finish the book. We can talk about marketing strategies but my brain is dead as far as kitchen talk is concern. I joined one foodie website since I am impressed how other people are so passionate about their food .  Great opportunity for me as I am absorbing every recipe, experience and tips they share everyday. Which reminds me...I need to fax some document to be part of their  foodie groupies ( Do I really have to do that? ) 

This will go perfectly with my JAMBALAYA (same recipe but I added olives, carrots and beans)

Mario B's version: Page 269

Maria B's version:

This takes literally less than 10 minutes to make. While cooking the shrimp, broil/toast bread (italian or peasant) until golden brown on both sides. Lay flat on plate and serve shrimp on top.

1/2 cup extra virgin olive oil
2 tbsp minced garlic
1 jalapeno (seeded and cut into strips)
1 tsp hot red pepper flakes
2 cups tomato sauce
1 cup dry wine
2 lb shrimp
bread slices
2 tbs dried marjoram leaves

HERE'S HOW:

<

BLACK BASS WITH TOMATOES: Spigole in Guazzetto

We have nothing planned for this holiday so it's going to be a looooonng weekend at home.  I tried to convince the teens to learn how to clean a fish but everybody bailed out on me.

This fish is huge! I have no idea how to scale it, so I  initially tried using my hand and picked on the scales one by one - -duh - -it won't work! Plan B - I used the back of the knife - -and uhhhmm - -it's working but the scales splattered all over the sink. Waaahhhh..total kitchen disaster !  Fish sliding between my fingers and so slippery I almost cut my left ring finger when I was slicing this big dog.

Anyway, It's so simple yet reminds me of a simple dish our maid used to serve us - - I think she used sugar cane vinegar (instead of wine)  and will add eggs a few minutes before the fish is totally cooked - - -- Not sure how it's called - -but it taste the same.

Mario B's version: Page 281

Maria B's version:

Be sure to season the fish generously with salt and pepper

1 big black bass (cleaned, scaled and cut)
1/4 cup extra virgin olive oil
1 onion, diced
 1 tbs diced garlic
1 tbsp copped mint
1 tsp red pepper flakes
1 15 oz can whole tomatoes
1 cup dry white wine
 slat and pepper
 italian parsley chopped

HERE'S HOW:

BEAM IN A PACKAGE: Orata al Cartoccio

I got my "fish with the head" stash from the asian store and I am so excited to break the fish section of the book. Yikes...the frozen fish is not clean yet! Not a good idea to clean the fish so early in the morning - - so I let it soak in the water  while we start with the non Mario meals for Sunday brunch. Yes - -lots of food in this house. For reference, below are the recipe (based on the last time I made them)

PORK STEAK

BANANA BREAD

MAC AND CHEESE

BEEF TAPA

I can't remember the last time I cleaned a fish, probably more than 20 years or so?? Not difficult at all ... I should teach our teens how to do this next week....

Mario Batali's version:Page 290

 

Maria Belinda's version:

The book featured a fish called  sea beam but unfortunately they don't have it at the Asian store (I'll try next Wednesday when new shipment comes in).  After I seasoned them with salt and pepper (aggressively both in and out), the rest is so simple --- just toss all ingredients together and place them in a parchment paper/ aluminum foil and bake at 400 degrees for 15- 20 minutes. I like the skin crispy so I opened the foil and let it sit in the oven for another 5 minutes.Serve with lemon wedges on the side

indian mackarel
salt and pepper
4 cloves garlic
1/4 cup white wine
2 tbsp dried thyme
4 tbsp olive oil
lemon juice
hot red pepper flakes

SHRIMP SKEWERS: Spiedini di Gamberoni

Someone sent me an email asking me why are we wearing chef jacket at home...hehee..obviously he has not discovered yet that we are wearing crocs too. Short answer?  Just silly people messing up my kitchen. No rules in this house --just good food!

I used to live in Asia where I have access to fresh food (and my maid to get it) but the nearby grocery here don't sell shrimp with the head. Excuses, excuses...Mario may be sighing now and screaming at me, telling me -- "Hey girl - move your fat ass and find a farmer's market!" Waaaaahhh -- back off italian guy! I'll make this recipe work! It's my lunch , not yours!

 Now this brings back memories where we spend summer vacation at  BORACAY ISLAND and we can order freshly caught shrimp (still in the net) either as steamed or grilled  - -and the only flavor that they placed was lemon juice - -that's it! Bucket after another bucket , we'll eat those sumptuous lemon flavored shrimp until our bellies explode (figuratively speaking). Yikes! 

Anyway, my lesson learned from the Master Batali today is: " I need to buy those shrimps with the head" --Why oh why do I have to make this difficult everyday?

Mario Batali's version: Page 271

 

Maria Belinda's version

2 lb shrimp (no head this time - -promise, I'll find a farmer's market)
wooden skewers
grated zest and juice of 2 lemons
3 tbsp of dried oregano (Mario used fresh)
 limoncello (I only have 2 tbsp left -- this will do!)
1/4 cup olive oil

 

HERE'S HOW:

MONKFISH SCALOPPINE WITH CHIANTI AND SAGE: Coda al Chianti

Yes, I have the same eyeglasses with my mini-me. The difference is: I am totally blind without my contacts and she wants the glasses for a fashion statement. Last week, we changed all teens eyeglasses as part of the back to school preparation ( MY LIFE: EYE CARE EXPENSE)and good thing that we shopped early as we really  got a good deal on their lenses compared to this week's ad.

Still on Day 11: My issue with the Batali fish recipes is that he loves using fish with the head attached to it. Yes, my picky family will frown at me, so I am delaying those recipes (along with the livers, oxtails,octopus etc etc). I think I should set up a page on dishes I can't commit to create.

Anyway, for this dish, I mixed fillet monkfish and flounder ( I am cleaning up my freezer) and the second teen who loves basic steamed fish adored this one. Typical of Mario to use, tomato sauce and wine combo but expect some twist on the flavor as the sage brings some earthy taste to it.

Mario Batali's version : Page 299

 

DAY 11
Maria Belinda's version:

6 pcs fillet fish ( combination of monk fish and flounder- -sorry, I run out of monk fish)
1/4 cup extra virgin olive oil
1/2 cup all purpose flour seasoned with 1 tsp salt and 1 tsp pepper
1/2 medium onion
1 tbsp dried sage leaves
1 cup red wine
1 cup jumbo olives, sliced
1/2 cup tomato sauce
2 tbsp unsalted butter
 chopped italian parsley

HERE'S HOW:

JUMBO SHRIMP MARSALA HOUSEWIFE - STYLE: Gamberoni alla Casalinga Siciliana

Happy Sunday ...Today is Day 7! We usually go to our favorite Japanese restaurant for a sushi lunch, but today we are eating in. For lunch, we are having shrimp  (without the shrimp head) and instead of using marsala (a sweet wine), I substituted white zin and I passed on 1 tbsp currant ( I can't find this at Walmart today)

This is really a refreshing dish, and you can even place this on top of your pasta. I am serving this with white rice and some left over BAKED PASTA WITH RICOTTA AND HAM: Pasticcio di Maccherono Enjoy!

Maria Batali's version:Page 266

 

DAY 7

Maria Belinda's Version

extra virgin olive oil
 1/2 onion, cut into cubes
1 rib celery
2 tomatoes, cubes
1 tbsp pine nuts
2 tables capers
1 cup marsala
1/2 tsp fennel seeds
1 bay leaf (
2 lb jumbo shrimp (I used the headless shrimp from the grocery)
salt and pepper

HERE'S HOW: