It’s Memorial Day weekend. Many of us will bring out the grills and have a good old fashioned BBQ. Standard fare will include hamburgers and hot dogs, but I’m going to give this seared tuna steak recipe a try. :)
1 firm-ripe papaya (about 1 lb.)
1/4 cup finely diced red onion
1 fresh jalapeño or serrano chili, rinsed, stemmed, seeded, and minced
2 tablespoons chopped fresh cilantro leaves
1 tablespoon lime juice
2 tuna steaks (each 5 to 6 oz. and about 1 in. thick)
2 teaspoons olive oil
Coarsely ground black pepper
1. Peel and seed papaya; cut into 1/2-inch cubes.
2. In a bowl, mix papaya, onion, chili, cilantro, and lime juice. Add salt to taste. Set aside while preparing fish or cover and chill up to 4 hours.
3. Rinse fish and pat dry. Coat both sides of steaks with oil and sprinkle all over with salt and pepper. Heat a 10- to 12-inch nonstick frying pan over high heat; add fish and cook, turning once, until opaque on both sides but still pink in the center (cut to test), 4 to 6 minutes total. Transfer steaks to plates and spoon salsa over servings.
Lately I just can’t get enough shrimp! This is one of my favorite recipes for coconut shrimp. Give it a try and let me know what you think!
1/2 cup all-purpose flour
2/3 cup beer
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
2 cups flaked coconut
3 cups oil for frying
- In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
- Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
- Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.
I’ve got spring fever. I am oh so ready for the summer. Scratch that, I’m ready for an island get-away. NOW!
Join me as I daydream about the beautiful W Retreat and Spa on Fesdu Island, Maldives. This private island is the perfect remedy for anyone in need of recharging their batteries.
Imagine with me if you will. Waking to a stunning sunrise. Sauntering over to the shower that has glass panels underfoot, allowing for majestyic views of the lagoon fauna below. Afterwards, you nibble on a delectable array of fresh tropical fruit, while relaxing on a a cushioned daybed by your private pool. Sound good?
He popped the question. You said yes. Now what? If you’re like me you’ve dreamed of a beautiful romantic wedding by the sea and now you are able to make it a reality.
Define Your Beach Wedding Style
Defining your beach wedding style early can help make subsequent decisions (like invitations, wedding favors, and decorations) infinitely easier.
What is your beach wedding style?
Until next time,
2 c flour
1 T baking powder
3 c oysters with juice, chopped
1 1/4 c cream
1/4 tsp salt
1/4 tsp pepper
Drain oysters and reserve the juice. Combine ingredients, mix well. Place oil in a frying pan and heat. Drop batter from tablespoon into oil ( be sure to get 2 oysters in each spoonful ). Brown on both sides, serve hot.