It turned out delicious, though I did make it too spicy hot for my boys to eat, but my husband and I thought it to be “perfetto”. I used a full 1/2 tsp of red pepper flakes. So I made up for it by sautéing some of the fish and scallops separately for them, which they loved.  What a treat this Fish Stew is! Serves 4 Ingredients 1 1/2  lbs. skinless fillet of cod or any white fish like halibut, whiting, hake, red mullet, John Dory – Cut into 1 inch chunks 1 lb. bay scallops or prawns or mussels  (or any assorted seafood, such as eel, squid, small octopus, cuttlefish and crawfish) Be adventurous! 2-3 TBS extra virgin olive oil 1/4 tsp red pepper flakes for medium spicy hot (or 1/8 tsp just a hint of spice; 1/2 tsp for a high level of spice) 1 medium onion, chopped small 2 celery stalks, chopped small 4 cloves garlic, chopped small or minced 24 oz. chopped tomatoes (use Pomi chopped tomatoes or other canned chopped tomatoes) 1/4 cup chopped parsley 1/4 cup chopped basil 3/4 cup white wine 1 1/4 cup warm water 1/2 tsp fish sauce kosher salt or sea salt ground pepper Prep above ingredients ready to be used. Heat oil over low heat in a large Dutch or French oven (Le Creuset) or stew pot.  Add celery, onions, garlic, and red pepper flakes; cook slowly until veggies are soft, about 10 minutes.  Sprinkle 1/2 tsp Kosher salt Add the chopped tomatoes, parsley & basil.  Stir all together. Turn the heat up to medium and add the wine.  Cook off the alcohol and reduce liquid to half, about 5 to 8 minutes. Add water and fish sauce. Stir and turn heat to low again.  Taste it!  Add salt if needed and add a few grinds of pepper. Simmer for 20 minutes with lid slightly open. Add the fish and other seafood, and turn the heat up just a little, med-low. Cook stew for about 10 minutes with lid on.  Add more water if it needs some liquid.  Serve immediately.  My advice not to put the fish and seafood in stew for a long time before serving.  You can prepare the soup base ahead, and toss the meat in 15 minutes before ready to serve. Be sure to add more water if it needs. Garnish with a little fresh chopped parsley. Serve with toasted garlic & butter bread.  Tastes really great to eat the bread soaked in juices finishing all remnants in your bowl. Buon Appetito. #cacciucco #fishstew #Tuscanfishstew

We get big chunks of decent Manchego

When Costco has fresh mahi mahi, its a tremendous value. We picked up a pound in two clean strips for under $10. I’d planned to blacken it in our cast iron skillet, BUT Kellie decided today was a day to make Tarte Tatin! So, I still used the blackening spice, but grilled the fish on very high heat. Excellent! Grilled Mahi Mahi with Blackening Spice and Chipotle Lime Butter Ingredients 1 lb Fresh Mahi Mahi, cut thick 2 TB blackening spice (we like Whole Foods‘ own blend – Blackened Cajun Seasoning) 1 TB vegetable oil For the butter: 2 TB unsalted butter, softened 1 med garlic clove, minced 1 TB honey 2 tsp zest of lime (more to your preference) 1 tsp chipotle chili powder Preparation You can prepare the butter ahead of time. Just mix the ingredients together in a bowl and refrigerate. Brush the Mahi Mahi with oil on both sides and dust with the blackening spice. The moisture from the oil should make it darken, looking wet. Heat grill to High for at least 10 mins. Brush the grill with vegetable oil or use a grill spray to prevent the fish from sticking. Grill the first side approximately 4 mins. Flip with a flat, heat-resistant spatula, turn heat down to medium high and grill for another 4-5 minutes. Remove, plate immediately and put a pat of the but on top to start melting. Great accompaniments include grilled Nan bread (imagine soaking up the butter and juices – mmmm) and a nice crisp salad. Simple and tasty! #BlackeningSpice #ChipotleLimeButter #MahiMahi

Serves: 6-8 servings Ingredients 1 stick unsalted butter – soften to room temperature 1 egg, lightly beaten 1 1/2 TBS cold water 1 tsp vanilla 1 pinch salt 1 2/3 cups plain all-purpose flour, sifted 2 TBS sugar Caramel Apple Filling: 1/2 stick unsalted butter 3/4 cup sugar 6 – 8 hard apples or pears peeled, cut in 4 pieces,  remove core (recommended: hard Granny Smiths or Reine de reinette) and 1/2 cup dried  craisins, apricots or any small dried fruit 1 tablespoons sugar, for sprinkling Directions Preheat oven to 400 degrees F. Make the pastry: Either by hand or using a stand mixer with paddle attachment, put butter in bowl and turn on low speed for a few seconds. Add the egg followed by the water, & vanilla. Mix for a few seconds and then add the salt, sugar and the flour.  Work fast because the gluten in the flour makes the dough go elastic. Stop the mixer once it gets clumpy, before the dough turns into a ball. Using your hands knead into a ball and flatten into a circle about 6 inches wide. Place plastic wrap over a plate, placing dough on top, then wrap and place in the refrigerator for 1 hour minimum to 24 hours. This lets the gluten relax and when you roll out the pastry it stays flat. Caramel Apple Filling: Cut the butter into little bits and scatter on a 10-inch baking dish or oven proof pan (my 10″ cast iron pan worked great). Shake the sugar over it and add 2 tablespoons of water to keep it from crystallizing. Caramelize the sugar by placing the dish on a medium heat, for about 5 to 8 minutes. When you see it start to brown, using a spatula, stir around a bit to even the browning. Turn off the heat. Once the butter and sugar have caramelized take the pan off the heat. Place the pieces of apple vertically on top of the caramel in the baking tin, taking care to fill the gaps with more pieces so they stick together in a solid mass. Sprinkle in small dried fruit. Sprinkle 2 tablespoons of sugar over the apples. Put the dish back on a heat at medium-low until the caramel starts bubbling up through the apples, for 8 to 10 minutes . Preheat the oven to 400 degrees F. Roll the pastry out to about 1/4 inch thick or a little less and place over the apples folding it in at the edges. Make 3 – 4 slits with a knife to let steam out when baking. Bake for 18 minutes and then let it rest for 45 mins to 1 hr to cool completely to room temp. It is important that you do this otherwise the apples will fall apart when you turn it over. Using a knife, loosen the crust from the side. Then take a dinner plate and put it over the baking pan. Turn it over.  Slowly remove the baking pan, the Tarte Tatin should release. Serve with vanilla ice cream, heavy cream or whipped cream. My experience: Fantastic Tarte Tatin recipe! I made it with Granny Smith apples. The crucial point about recipe is timing. It takes experience to decide the exact point when to stop cooking the sugar/butter and start adding the fruit. It also takes experience to decide the exact point to stop cooking the fruit layered in the sugar/butter before adding the crust. The outcome of the fruit and the dish as a whole will be determined based on that timing. Though it worked for me the first time. #apples #TarteTatin

1 small eggplant, peeled and 3/4-inch diced 1 red bell pepper, 1-inch diced 1 yellow bell pepper, 1-inch diced 1 red onion, peeled and 1-inch diced 2-3 garlic cloves, minced 1/3 cup good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 pound Orzo or rice-shaped pastaFor Salad Dressing: 1/3 cup freshly squeezed lemon juice (2 lemons) 1/3 cup good olive oil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Ingredients to finish: 4 scallions, minced (white and green parts) 1/4  cup pine nuts, toasted 3/4 pound good feta, goat cheese, or mozzarella 1/2 dice or large crumbles 15 fresh basil leaves, cut julienne Directions Roast Veggies: Preheat the oven to 425 degrees F. In a large bowl, toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper. Pour contents of bowl onto a large sheet pan and spread out in a single layer. Roast for 20-30 minutes, until browned, turning once with a spatula. Allow to cool on pan before adding to Orzo. Cook Orzo: Meanwhile, cook the orzo in boiling salted water for 7 to 8 minutes, to al dente. Drain and transfer to a large serving bowl. Drizzle a little of the dressing (or extra virgin olive oil) to keep Orzo from sticking together and allow to cool to room temperature. Combine: Add the roasted vegetables to the Orzo pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl. Toss lightly. Add the finish ingredients scallions, pine nuts, cheese, and basil. Make Dressing: Whisk to emulsify the lemon juice, olive oil, salt, and pepper in a small bowl. Pour 1/2  dressing over the pasta and vegetables. If needed, add more of the dressing. Check the seasonings, and serve at room temperature. This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook and adapted for Barefoot Contessa Parties! #eggplant #Orzo #Salad #vegetables

Serves 2 to 4; Prep time – 5 minutes; Cook time – 12 minutes Ingredients: 2 large eggs 1/2 cup all purpose flour 1/2 cup milk 1/2 tsp vanilla 1/8 tsp salt or a dash 2 TBS butter Directions: Place a cast-iron skillet, or other oven-safe skillet into oven; preheat oven 450 degrees F. For a larger serving, double the amounts and use a heavy roasting pan. In a medium bowl combine eggs, milk, & vanilla. Measure the flour in a dry measuring cup, but don’t combine. Once the oven has finished preheating, pour the flour into the egg mixture, and add the dash of salt. Using an electric mixer on low, combine the flour in the wet mixture. Then on medium/high beat for 1 minute. This can also be accomplished by hand, vigorously whisk for about a minute. With the hand method, the end result is that it will not puff quite as high, but still has a good presentation and the flavor is the same. Remove skillet from oven, add butter to pan and swirl around to cover bottom as it melts. Then pour the batter into the pan. Carefully place pan in oven. Bake for 10 to 12 minutes. It should be puffed up and golden when ready, with edges slightly brown. Remove from oven. It’s best served immediately. Cut pancake into slices and serve with maple syrup. Also this is really delicious served with sprinkled powdered sugar and a little fresh lemon. #dutchbaby #eggs #BREAKFAST #pancakes #bake

Just donated to this effort to outfit doctors in Tanzania with two motorcycles. Check it out: Long Way Up #Fundraiser

Kellie and I share our food passion. And I’m pretty much never at a loss for words, opinion or comment about what we make or eat when out. I learned how to prepare a meal helping my mother in the kitchen. I appreciate flavor subtleties because I ate her great meals and my father’s sophisticated tastes provided me countless gourmet experiences.  Another inspiration for all of us is my Nonna Piccia from Chiavari, Italy. Every summer of my youth visiting her was food joy – simple ingredients, prepared exceptionally. [print_link] #Emilio

Use to marinate about 1¼ lbs. of meat, skirt steak or flank steak, chicken thighs, chicken breasts or fish.  It’s also awesome spread on slices of baguette then toasted! 1 cup packed fresh cilantro, remove large stems 1 cup packed fresh flat-leaf parsley, remove large stems ¼ cup packed cup fresh oregano, leaves and soft stem part 4 cloves garlic, peeled 1 teaspoon crushed red pepper flakes 1½ teaspoons kosher salt ½ teaspoon freshly ground black pepper ¼ cup red wine vinegar 2 tablespoons freshly squeezed lemon juice ¾ cup extra-virgin olive oil First combine above ingredients, except for liquids – vinegar, lemon juice and olive oil, in a food processor (or blender); pulse to combine. With the motor running, add the vinegar, lemon juice and olive oil, and process to make a thick, pureed sauce with some texture, about 2 to 3 minutes. Taste it! Adjust the seasoning as needed with salt, black pepper, crushed red pepper flakes and vinegar. The chimichurri should be highly seasoned. Place the meat in a large, plastic zip-top bag, and pour in about one-third cup of the chimichurri. Reserve the remaining chimichurri to use as a sauce. Seal the bag, removing as much air as possible. Refrigerate for at least 2 hours or overnight, turning occasionally. Remove the meat from the marinade, and discard. Shake off the excess, then pat dry with paper towel; allow to come to room temperature for 30 minutes. Preheat the grill to medium-high. Clean the grates with a stiff brush, then oil liberally to prevent sticking. Grill meat, poultry or fish to preferred/appropriate doneness. Important Tips The recipe makes about 2 to 2¼  cups chimichurri Sauce. Store leftover sauce, tightly covered, in the refrigerator for up to 3 days. The sauce will dull in color, but it will still taste delicious served over chicken, pork or tuna dishes! Additional flavorings such as paprika, oregano, cumin, thyme, cilantro (coriander), lemon, and bay leaf (laurel) may also be added. #Chimichurri #Sauce

Ingredients 1 1/2 cups seeded, diced tomatoes 1/4 cup diced red onion 1 TBS diced jalapeno peppers, or to taste 1 TBS minced garlic Juice of 2 limes 2 TBS cilantro, plus extra for garnish Salt and pepper to taste Combine all ingredients in a bowl and let sit for at least 30 minutes. #picodegallo #Salsa

GENOVESE PESTO Serves 4 to 6 medium to small size portions. Ingredients and Prep 3-4 cups packed fresh basil leaves, large stems removed and any small buds 1 garlic clove ¼  to 1/3 cup of finely grated fresh Parmigiano Reggiano (Parmesan cheese) 2-3 tablespoons of pine nuts 1 teaspoon kosher or sea salt ¼ cup of extra virgin olive oil (approx.) 1 lb. pasta – suggestions Trofie, Gemelli, Linguini Directions Blanch basil leaves in boiling pot of salty water for 30 seconds. This quick process helps release the oils and preserves green color. Immediately, drain and rinse with cold water in a mess strainer. Place strained basil in blender and add the other 5 ingredients (some water in the leaves is fine). Pulse the blender, give a few whirls to get the ingredients chopped.  Then blend/puree to make it a sauce, 1 minute or two.  The consistency should be like a runny paste, able to pour a thick sauce out of blender.  If it doesn’t pour, add a little water and/or a TBS or two of extra virgin olive oil.  Taste and add more salt if needed. Cook your pasta to al dente as directed on packaging. Strain pasta and place in a large serving bowl. Immediately pour sauce over warm, just drained pasta and toss to completely coat. Reserve a little pesto sauce on the side for people to add additional. Serve immediately! Suggestions/Tips: If not immediately serving, pour a very thin complete layer of extra virgin olive oil over the top of the sauce, cover with plastic wrap touching surface of pesto or oil, then refrigerate. This will prevent air from blackening it. Warming… Because pesto is an uncooked sauce, to warm place pesto in a heat proof container in a pot of water on the stove on medium-low heat. Just warm the sauce stirring occasionally, do not cook or boil. DO NOT warm on direct stove heat or in the microwave. Storing… To store pesto for much later use, you can freeze it. Here’s how! Prepare as above, but omit adding the parmesan cheese. Place portions in small freezer zip-lock bags, removing any air. When you take it out of the freezer to use, let it thaw in warm water, place in blender and add the 1/3 cup parmesan cheese. Pour pesto sauce over cooked, just drained pasta. #Pesto

This has a rather mild amount of spice for Tandoori chicken.  Add a heaping 1/4 tsp of cayenne powder for a spicier flavor. For 4 to 6 Ingredients 1½ TBS ground cumin 1½ tsp curry powder 1 tsp garlic powder ½ tsp ground ginger ¼ tsp cayenne 1½ tsp kosher salt 2 TBS vegetable oil; more for the grill 3 TBS red-wine vinegar ½ cup plain yogurt 2 to 2 ½ lbs. boneless/skinless chicken thighs, fat trimmed 3 TBS chopped cilantro or flat leaf parsley for garnish Mix the first 6 spices together in a medium bowl. Heat oil in an 8-inch skillet (NOT non-stick) over low heat. Stir the spices into the oil and heat until it bubbles and becomes fragrant, 30 to 60 seconds (don’t overheat). Return the heated spices to the bowl, stir in the vinegar and then the yogurt. Add the chicken thighs and toss to coat evenly. Let sit 10 minutes at least, or cover and marinate in the refrigerator for up to 12 hours. When ready to cook, prepare a hot charcoal fire or heat a gas grill on high for 10 min.  Lubricate the grill grates with an oil soaked paper towel or oil spray. Put the chicken on grill, covered, until one side has dark grill marks, about 4 to 5 minutes, depending on how large thighs are. Flip them and continue to grill until well marked on the other side, about 4 to 5 minutes longer. Move the thighs to a plate, cover with another plate and let rest for 5 min. Sprinkle with chopped cilantro and serve. Kebabs To prepare as kebabs, trim the thighs and then slice them lengthwise into 1-1/2- to 2-inch-wide strips. Toss chicken with the prepared mixture; then thread chicken onto about six 8 or 12 inch skewers (soak wood skewers in water for at least 20 minutes first). Grill the kebabs for 3 to 5 minutes as dark grill marks form, turn them and grill another 3 to 4 minutes. Serve with: This tandoori chicken goes well with sliced tomatoes drizzled with XVOO and a little vinegar and torn basil leaves, warmed pita bread grilled. #Chickenthighs #grilledchicken #tandoorichicken