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Archive for the ‘Fish’ Category

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I’ve always been a huge fan of Bobby Flay, but after finding this recipe, I’m his number one fan. These tacos are some of the best I’ve ever tasted; they have an incredible complexity of flavors and textures, from the flaky, cinnamon-chile rubbed halibut to the crisp citrus slaw. I’m getting giddy just thinking about eating the leftovers for lunch today!

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I’ve been fighting a cold all week, so I’m just now posting the dinner I made my mom and family for Mother’s Day. My mom requested I make this dish, as she made it for a dinner party and said it was an absolute hit; and boy, was she right. Not a drop of food was left in anyone’s bowl.

The “crazy” water was delicious, but the halibut stole the show. The slightly crunchy parmesan, pesto and panko crust perfectly juxtaposed the flaky fish. I will most definitely make this again soon.

(FYI, I made this meal for five people, so I tripled the recipe below).

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Happy hump day! Hope everyone is having a wonderful week so far. Per usual, it’s been pretty hectic over here, but I’ve got to say, these tequila-lime mahi mahi tacos made everything much better.

Though the marinade didn’t flavor the fish as much as I’d hoped, the honey-lime sour cream and vinegar-soaked cabbage brought the tacos to life. Serve alongside an ice cold beer and you’ve got yourself the perfect summer meal.

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I’ve had this honey walnut shrimp recipe filed away ever since Joanne from Fifteen Spatulas posted it a while back. So, I apologize for the non-seasonal post, but I felt it was time to finally make the dish. I’m so glad that I did. Seriously, go make it right now, it’s incredible! Sure, your kitchen might stink of oil for a few days (or maybe that’s just me because I don’t have a deep fryer/backyard), but it’s nothing a little Febreze and open windows can’t fix. :)

My thoughts and prayers go out to those in Colorado. x

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Sorry I’ve been MIA this week! I focused all of my time and energy on preparing and hosting my second lamb supper club. If you recall, the Tri-Lamb Group approached me last November to take part in the company’s supper club series. The Tri-Lamb Group is “a collaborative initiative of lamb producer organizations from the U.S., New Zealand and Australia which focuses on educating Americans about lamb.” The company selects food and lifestyle bloggers in LA, Boston and Washington, D.C.

Just as last time, the Tri-Lamb Group provided me with a recipe and all the ingredients. I was only in charge of providing hors d’oeuvres and side dishes.

I kicked off the night with a few simple appetizers, including fresh shrimp with homemade cocktail sauce, veggies with homemade ranch dressing and an out of this world hot cheese dip (recipe below).

For the main course, I made the Tri-Lamb Group’s recipe for braised lamb shanks with white beans and tomatoes, served alongside a salad with dried cranberries, slivered almonds, feta cheese and balsamic vinaigrette. My friend Danielle concluded the dinner party with a divine three-layer strawberries and cream cake from Vanilla Bake Shop.

I want to thank McKinzey at Fleishman-Hillard, Inc. for all of her help throughout this supper club series. I had an absolute blast, and I know my dinner guests would say the same!

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Finally, I bring you a light and health(ier) dish. Considering my hectic work schedule this week, I’ll need to focus on eating fresh meals like these fish tacos.

My firm is hosting the Michael Jackson hand and footprint ceremony at the Grauman’s Chinese Theatre this Thursday. So, if you’re in the Los Angeles area, we’d love to have you there! Geni?? ;)

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By Estela

I hope everyone had a wonderful Christmas or Hanukkah with family and friends. The past few days here have consisted of relaxing, cooking, eating, drinking, watching movies, etc.–exactly how I wanted to spend my time off work.

Yesterday, our friend Estela and her daughter, Amy, came over to teach my mom and I how to cook some of their authentic Mexican dishes. I’m featuring Estella’s shrimp cocktail today, and will post her chicken verde later this week. Unless you’re planning on bringing this as an appetizer to a party, I suggest cutting the recipe in half. You’ll notice in the photos below that it makes a lot.

The preparation is time intensive, specifically de-shelling and deveining the shrimp (it took four of us 45 minutes); however, the end product overshadowed the time spent preparing.

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This marks my 100th post on Sweet Caroline’s Cooking. Can’t believe it!

Ever since my family and I dined at The Hali’imaile General Store in 2000, located in Maui, we’ve been making recipes from its Hawaiian-style cookbook.

This is by far our favorite and most visited recipe in the book. The moist and flaky halibut coated with the chile mayonnaise and sweet, mango-lime butter sauce is absolutely divine. Conveniently, for the non-fish eaters in our family, the ingredients also work wonderfully with chicken.

I guarantee your guests will be impressed and eternally grateful if you serve them this dish at a dinner party.

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