Pecan-Crusted Fish with Crab Salad and Crushed Corn Sauce

Commander’s Palace
When we decided to head to New Orleans, I knew the one thing that we had to do was have dinner at Commander’s Palace, an icon of the New Orleans culinary tradition. It has launched the careers of many a celebrity chef and earned countless awards along the way. There was no way I was not eating at this establishment. I made our reservations the minute the date was available, two months prior to getting on a plane.

By far, the hardest thing we had to do was not eat too much during the day. It wasn’t easy but somehow, we muddled through.

The sacrifice was worth it. We feasted on classic Cajun fare and had to be rolled into our Uber. There was turtle soup (I know, but we had to give it a try). There was gumbo and crawfish. There was also the world-famous bread pudding soufflé.

My choice for dinner was the iconic Pecan-Crusted Fish with Crab Salad and Crushed Corn Sauce. A longtime staple on the menu, the fish was perfectly cooked, the corn sauce was amazing and don’t get me started on the crab on top. Both my husband and I agreed it was the best choice between the two of us (though perhaps not as healthy as we might have hoped).

I wasn’t able to find the exact recipe in either of my Commander’s Palace cookbooks, but I was able to find it online thanks to the Today Show.

Pecan-Crusted Fish with Crab Salad and Crushed Corn Sauce Recipe
Adapted from Today and Commander’s Palace
Yields 6 servings

Crunchy pecans add texture and nutty flavor to mild white fish. The sweet crab salad and fresh corn sauce, round out this signature dish that is not difficult to prepare at home. Read more…

Tandoori Prawns

Tandoor Oven Dreaming
Long ago, on a continent far, far away, I ate a meal that I can still taste twenty-three years later. I have talked about the trip I took to India a few times through the years, but I don’t think I have specifically talked about the night we went to Trishna in Mumbai. (If I am wrong, I apologize. I ask that you indulge me and let me reminisce…)

I can’t remember what I was expecting food-wise when we decided to go to India. Did I expect some really good curry? Yes. Did I expect to eat it for breakfast? That would be a no. Did I expect the most amazing and uber-authentic hot Chai every morning despite the oppressive heat outside? No. Was it the greatest way to wake up ever? Absolutely one hundred percent, yes.

The fact is there is no way to visit India without tasting some of the best things you will ever taste. I mean Indian spices have been revered for centuries for a reason, right? I was surprised to find that not everything I ate was screaming hot. I mean, sure, there were plenty of chilis involved no matter what we ate.

But, the best thing I ate was super simple—the tandoori crab from Trishna. Known for its amazing seafood, Trishna’s menu is immense, but the crab is the one item on the menu that you just can’t miss. It was essentially an entire crab drowning in butter, some chilis, and an insane amount of garlic. The crab was either cooked in a tandoor oven or in a wok. (I am not completely sure which.) I am certain there was more to it than that because I have tried to recreate the dish but can’t no matter how hard I try. (Guess we just have to go back. Oh darn…)

And despite how fondly we both look back on that dinner, my husband draws the line at installing a tandoor oven in the backyard. He’s no fun…

The one dish I have been able to recreate from that night is the Tandoori Prawns. So much flavor!! Full disclosure, the prawns we ate were giant Indian Ocean tiger prawns. You would be hard-pressed to find some here but definitely opt for a larger prawn to make these, though medium prawns will work too, especially for a crowd.

Tandoori Prawns Recipe
Yields 4 servings

These Tandoori Prawns are fairly quick and easy to throw together and make a nice change of pace for a mid-week dinner when the temperatures go up. Read more…

Sheet Pan Salmon with Green Beans and Miso

Rain Sheets and Sheet Pans
So here we are, swimming our way into January. Seriously, can someone turn off the water? I’m sure the last thing that most of us are thinking about while dodging raindrops, falling trees, and torrents of water, is dinner…but ya gotta eat.

In recent years I have become a big fan of sheet pan dinners because of how easy they are to throw together. And, also because the relatively small amount of cleanup avoids the nightly discussion about doing the dishes. This is important if you have teenagers in your household. Sheet pans are the workhorses of any well-stocked kitchen. If you don’t yet have a decent set of sheet pans, do yourself a favor and get at least one. You will find you use it for everything.

There are so many options when it comes to cooking your dinner entirely on a sheet pan. There is literally nothing you can’t do with a sheet pan. Fish, beef, pork sausage, shrimp…the sky is the limit people!! And, for whatever reason, it sort of feels like you are eating healthier (whether it is true or not). We all have our own delusions. This is just one of mine…

The Sheet Pan Salmon below actually is healthier. And, it’s a nice way to rebound from the bacchanalia that is the last two weeks of December. I make this New York Times recipe often. Though, I have adapted it to my tastes. The original version was just too sweet for me…

Sheet Pan Salmon with Green Beans and Miso Recipe
Adapted from New York Times Cooking
Yields 4 servings Read more…

Tuna Burgers

California (Super Bowl) Love
I can’t decide if I am excited about the Super Bowl this weekend or not. The weather is going to be really nice. So, the idea of being outside is very appealing. Plus, I don’t really have a dog in the hunt. There are reasons to cheer for both teams since the 49ers didn’t make it. But, do I care enough to waste an 80-degree day?

The jury is still out. But, I am sure I will end up watching the game mostly for the halftime show, a few adult beverages, and the food…and because I have teenage boys.

Given the temps and the location of the game, I’m thinking margaritas and tacos for the game day nosh. But, you would never go wrong with wings and burgers. I even have the perfect burger. It’s a very “California” tuna burger that is just as satisfying as a beef burger.

The original Tuna Burgers recipe comes with an olive tapenade that is good. But, I like it better served with good quality tartar sauce or a lemon-herb aioli. Add your favorite chips or a salad on the side and you have a very LA feast. They would also be great as sliders.

Tuna Burgers Recipe
Adapted from Bobby Flay and the Food Network
Yields 4 servings Read more…