Take it Easy - Warm Avocado with Prawns

Bonjour from bed!
After an insanely busy two weeks I have finally found time to eat the avocado sitting in my fridge. Trust me, I was pretty excited.Now, I was going to make my fabulous guacamole, but that would require me making my fabulous nachos, and that seemed a bit to involved for me today. So instead, I threw this together for a quick snack. The warm avocado with the spicy shrimp is awesome, try adding quinoa to this, it would be great.

Swinging with Springsteen - Smoked Salmon Scrambled Eggs

Brace yourself. 

I'm back. 

And have A LOT of smoked salmon to eat. 

That said, welcome to dinner at my place. On the books for tonight, an order of The Best of Bruce Springsteen and smoked salmon scrambled eggs. 

Perhaps not the snazzy thing to make, when you think of everything you can do with this particular ingredient, but it's easy and simply wonderful. So, in my opinion, make it the perfect Monday meal. I bought frozen smoked salmon, my grocery store didn't have any fresh, fresh is best, but frozen will do almost as good.

Never Say Never - Seared Scallops with Pink Grapefuit

"I will never eat grapefruit" These words have crossed my lips more times then I care to count. I hate the stuff, it's sour and tart. Why would anyone want to eat that, especially when you can eat so many other wonderful things. People have tried to convince me that I should give it another go. What can I say, I'm a willful soul. Plus, I hate the stuff - right?
Wrong.
I made this tonight and I have reevaluated my opinion.

For The Love of Veggies - Tempura

Tempura is so easy. I never took any notice before, but it really is. And again, like most easy things (muffins, sloppy joe's, gravy...) you could go to Safeway and pick up a tempura mix, add water and go. But (again), why would you when this is so much easier and better? I will admit that while I was making this for dinner for myself the timing was a little tricky, word to the wise - asparagus and carrots take the longest. I used a wok filled with canola oil, but if you have a deep frier, that would work perfectly too. I do believe that you could do a gluten-free version of this, I will let you know what I find. I suppose this really isn't the healthiest way to enjoy veggies, but some days - like today - that just doesn't matter.

Summer Salad Series - I Left (my heart in) San Francisco

 Salads inspired by songs?
Maybe... But mainly I love music. I love food. Why not marry them? Even if only briefly.
I was in San Francisco a few years ago and nearly died of over indulgence from all the crab cakes I ate. It would have been so worth it. This recipe makes six cakes, and serves as more of a larger appetizer then a true side. But I've never had any complaints regarding that. Plus, it's totally easy to put together when company arrives, since it can be made pretty much ahead of time.

Summer Salad Series - Florida Sunshine

This salad came into being while I was rocking out to one of my favourite obscure indie bands, As Fast As. They have the most awesome song called, wait for it, Florida Sunshine (ha - you didn't see that one coming did you). I wont torture you with a rendition myself (Google it yourself, it's fantastic) but it's everything this salad is, punchy, catchy and little fresh. 

Little Bubba - Coconut Shrimp

 I had the best coconut shrimp in Miami a few years ago at Bubba Gump's.
These are almost just as good, plus totally easy and inexpensive (and a great party dish!).

Fishin on the Bow - Halibut Fillets

May was a good month. Everything worked (well, everything except my attempt to make brussel sprouts more appetizing - truth is, sprouts are about as good as they are ever going to get.)
Anyway, I digress, this herbed butter works well with pretty much every white fish, but I like it with halibut best. If you're into wine paring (I drink pretty much whatever really. I'm not fussy) then light white would go well, try a Pinot Gris from Argentina or Chili.

Ivory Coast - Citrus Seared Scallops

I like scallops, but they have never been one of those food that I ever make at home. I'm not sure why. Perhaps it's because they seem so fancy and foreign. I'm not sure. But Since I like them I should try making them, right?

You can use a variety of spices on seared scallops, from lightly salted with fresh ground black pepper to squeezed lime and a dash of chili powder (balsamic dressing is also awesome). I, however, saw an opportunity to further expand my spice drawer, and I picked up West-African Citrus Spice from Silk Road. The beauty of scallops, or really any seafood, is the diversity it has. I added these to a bed of  mixed greens. Experiment with different spices and sauces. You never know what you'll come across!

Cheaper Than Flying - Beer Battered Cod

There is something about fish and chips that makes me feel all warm and fuzzy. I take a bite and suddenly I'm on a quiet street in north-east England with my dad, picking off tiny bits of grease soaked, day old newspaper from piping hot fresh from the fryer pieces of fish. But, seeing as that scene is a 9 hour flight away (not to mention thousands of dollars) I have settled for the local version. And being creative and slightly adventurous, I wanted to give it a go myself.

This is a good dinner meal, served with homemade fries and salad. It's cheaper then flying to England. (I'm working on trying it with Gluten Free flour - updates to come.)

Check fillets for bones before battering, running your finger against the grain of the flesh usually works to find them. I keep a pair of tweezers in the kitchen for pulling out fishbones, but fingers work just as well.

Red City - Slighty Spicy Salmon

I love salmon that tastes like salmon.

Sounds stupid doesn't it? But just think about that for a minute. So many times you end up just tasting the glaze or marinade, not the actual meal.

That's why I love this simple salmon dish. Not only is it fast and incredible easy, but it brings out and enhances the natural flavour of the fish. Which, when you think about it, is the point anyway.