On The Road Again ~ ~ Thai on Hilton Head Island!

3 Spice Encrusted Red Snapper in Thai Chili Sauce

I need to have a Thai food fix more often than not!  Although my favorite food on the planet is Italian, Thai cuisine is to me the next most beloved food genre!  Having been to Thailand twice for extended periods of time, I have to admit that I'm really, really particular when it comes to finding excellent Thai food outside of Thailand.  I want the real deal now, and nothing less than that.  This quest has not been easy, because most Thai restaurants in this country are just 'so-so' . . . passable . . . and nothing to jump up and down over!  The real deal still lies in The Land of Smiles.  Only a handful of Thai restaurants in the U.S. have earned the stamp of authenticity by the country of Thailand as well.  I've never been in any one of those eateries but hope to be able to do so someday!

In the meantime, while on the island of Hilton Head for our "May escape/retreat", we decided to check out a very highly rated Thai restaurant, "Ruan Thai Cuisine".  We were not let down.  Everything was excellent, although not hot in 'heat' at all despite asking for "hot, but not Thai hot".  Some Thai restaurants in this country are overly mild on the heat due to our preferences here in the States.  However, if you want the real deal, folks, ya gotta go for the gusto and have some fire hot Thai food where your lips burn after every bite!  OK, I know most Americans won't do that, but even what is called "Thai Hot" in the States is as mild as butter compared to the real stuff that is served in Thailand.  What is considered 'mild' in Thailand is 'super Thai hot' here!

So back to our dining experience:  Ruan Thai Cuisine is a small, quaint, and very nicely decorated restaurant with soft spa-soothing music to take you away.  I've always loved the soft, gentle sound of water fountains upon entrance to Thai restaurants because it reminds me of the Thai tradition of graciously offering fresh cold water to guests when entering a home or business to refresh oneself from the intense heat of Thailand.

An immense, 3" menu is presented to you at the table.

Interiors decorated with a soothing, yet stimulating hue of salmon are filled with fresh linen dressed tables and lovely contemporary tableware.  No paper napkins at this place!

Another water feature (on the left) which I've just got to find for our home:  A clear glass wall with water fountain that continues to enhance the atmosphere of this darling restaurant.  The local Thai restaurant in our hometown has a ceiling to floor version of this water feature and I just love it!

To begin our dining experience we enjoyed the combination appetizer platter of chicken satay, spring rolls, pot stickers, and won tons.  Three sauces:  chili, soy, and peanut were accompaniments in addition to a small Thai cucumber salad to cleanse the palate.  Very nicely prepared and presented!

My husband enjoyed the Thai Mango Sea Bass with Thai salad (above) that was just marvelous.  He didn't leave one bite left on his plate and that says a lot for Mr. M. and P. (meat and potatoes).

This is a dish that really excites your taste buds, evoking many of Thailand's signature flavors that are light and fragrant!  For a side dish we are always served Thai rice which pairs perfectly with fish.  For this recipe, I've added a lovely fragrant Thai-style paste to enhance the rice to a higher flavor level.

Thai Mango Sea Bass with Steamed Rice

4 (6 - 8 oz.) sea bass fillets, skin scored
handful of snap peas
2 bunches green onions, long green stems leaves discarded, trimmed and finely sliced
1 - 2 fresh red chillies, de-seeded and finely sliced
lemon juice
Cilantro (stems and leaves)
1 - 2 limes, quartered
sea salt and freshly ground black pepper

Thai Paste Flavored Rice:
2 large bunches of fresh coriander, leaves picked and stalks reserved
2 thumb-sized pieces of fresh ginger, peeled
3 cloves of garlic, peeled
2 fresh red chillies, halved and deseeded, and stemmed
2 teaspoons sesame oil
6 tablespoons soy sauce
juice and zest of 2 limes
1 can of coconut milk
14 oz. Basmati rice (or more if desired)

In a food processor blend the following:  cilantro stalks and half of the cilantro leaves, ginger, garlic, halved chillies, sesame oil, soy sauce, lime juice and zest and the coconut milk.
Cook rice in salted, boiling water until it’s just undercooked.
Drain in colander.
Place a piece of aluminum foil on top and sides of a high-sided roasting pan.
Brush/spray some olive oil on foil.
Spread rice out onto pan.
Pour the Thai paste over rice, mix in well, then spread rice out flat in the pan.

For the Mango Salsa:
Prepare this in advance and let sit in the fridge for 1 - 2 hours.
4 large mangoes (Thai mangoes are best - the smaller yellow ones but the other big mangoes will work too as long as they're ripe)

1/4 red onion, chopped into small pieces.

Cilantro leaves

1 1/2 jalapeño peppers (seeds and stem removed), minced/chopped.

1 bunch fresh cilantro

2 - 4 limes, juiced

1 Tbsp. olive oil

Salt

Chop mangoes into a bowl.
Add red onion.

Add chopped jalapeño.
Add a handful of cilantro.
Add olive oil and lime juice.
Salt to taste.

For the Sea Bass:
Rub olive oil onto the fish (on top and sides – should be covered with a thin layer).
Sprinkle with sea salt and pepper (salt it generously).
Lay sea bass fillets on top of rice.
Scatter over the sugar snap peas, green onions onions, sliced chili and the other half of the coriander leaves.
Squeeze juice of half a lemon over the fish.
Cover the dish tightly with aluminum foil and put it in the preheated 400 degree oven.
Depending on the size of the fillets, bake for about 15 minutes.
Check by putting a fork into the thickest part of the fish. If the fork goes all the way through easily, it’s done.

To serve:
Place rice on each plate, lay a sea bass fillet on top of rice,
Top each with the mango salsa.
Place roasted snap peas, onions, chili, and cilantro on the side.
Garnish with a wedge of lime.
A purple iris flower and some decorative carrots also enhances visual appeal.


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Panko and Italian Herb~Crusted Perch Filets!

Everyone knows that we should try to enjoy more fish in our nutrition versus beef and/or pork.  When it comes to preparing fish, we usually choose grilling for simplicity and speed.  However, as we all know, doing the same thing all the time tends to get boring.  So I searched the web for some quick and easy fish entree recipes and came up with a compilation of about three recipes.  As with every recipe that I post, I always recommend that you put your own spin on a recipe.  Just know that picture doesn't lie and this crust is crunchy and yummy.  This fish recipe can be baked or fried.  

Either way that you choose to cook the fish, the panko breading sprinkled with herbs is delightful.  Panko is made from the center of bread instead of the crust.  Using it results in a larger, flaky bread crumb and a crunchier texture when fried.  We just love Panko!!  

I used perch fillets for this entree, but you can use any mild-flavored white fish as well (tilapia, cod, flounder).  If you can, try to use as freshly caught fish as you can.  Serve this encrusted fish with lemon-garlic butter or your favorite tartar sauce on the side for dipping.  This simple and easy fish pairs nicely with uncomplicated, colorful, fresh vegetables as well.  

Panko and Italian Herb-Crusted Perch Filets

4 lake or ocean perch (or any mild-flavored white fish)

1-1/2 cups panko bread crumbs

1/2 cup flour

1 tsp. lemon pepper seasoning

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. dried basil

1/2 tsp. dried oregano

2 Tbsp. freshly grated Parmesan cheese

1/2 tsp. salt

1 tsp. paprika

1/4 tsp. lemon zest

2 jumbo eggs

1/2 stick of butter (or more if desired)

1 cup canola oil

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Garlic Butter

1 stick butter

juice from 1/2 lemon (or more if desired)

1 tsp. garlic powder
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Blend all dry ingredients from the panko crumbs to the lemon zest in one medium sized bowl.

In a second medium sized bowl, beat the eggs.

Heat the butter and oil to hot on the stove OR pre-heat your oven to 400 degrees.

Begin dipping the fish filets in the beaten eggs.

Dip egg-washed fish filets into the panko-herb breading.

Dip AGAIN into the eggs.

Dip AGAIN into the breading.

Place the breaded fish filets into the hot butter-oil, cover with a lid.

Fry for about 3 to 4 minutes on each side, depending on the heat of the oil.

Keep your eyes on the fish so that they cook until a nice golden brown color on each side.

For the dipping sauce, melt the butter and add lemon juice and garlic.  

If you bake the fish, place them in a baking pan that has been sprayed with cooking oil.

Bake until golden brown.

Garnish with lemon slices or wedges.

Serve with lemon-garlic butter and/or tartar sauce.

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Parmesan, Garlic & Basil Crusted Tilapia!

I've been increasing the amount of fish in our nutrition lately and found this delightful recipe (among many) on the web (allrecipes.com).  Normally I like to prepare fish with a lemon-garlic-butter brushed on top, so I was ready to try something new.  This is very good and is quite adapted from the recipe on-line that sounded far too salty.

I combined it with a spinach and lettuce salad with avocado.  The baked potato is supposed to be a 'no-no', but since I'm not perfect, neither was this meal!  HA!

We enjoyed this delicious fish earlier this week and then prepared some salmon tonight with my trusty lemon-garlic-butter to get more of those healthy Omega-3's (click on the link in red italics for the recipe).  I'd prepare this tilapia recipe again . . . but next time, no baked potato!  Sweet potatoes are the acceptable healthier choice of potatoes now.  Baked sweet potato fries would be awesome!


Parmesan, Garlic & Basil Crusted Tilapia
adapted from "allrecipes"

1/3 cup freshly-grated Parmesan cheese (may add up to 1/2 cup, but taste as you go)
1/4 cup butter, softened (I'd also recommend an Olive Oil butter replacement)
3 tablespoons mayonnaise (I'd use reduce calorie mayo next time)
2 tablespoons fresh lemon juice
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder (not garlic salt)
a pinch of celery salt (if you happen to have it on hand; or use another seasoned salt such as Old Bay)
2 pounds tilapia fillets
paprika to sprinkle on for garnish

Preheat oven broiler.
Spray pan with cooking spray (I use Olive Oil Cooking Spray).
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice.
Season with dried basil, pepper, garlic powder and celery salt.
Mix well and set aside.
Arrange fillets in a single layer on the prepared pan.
Sprinkle the fillets with more pepper, only if desired.
Broil a few inches from the heat for 4 minutes.
Flip the fillets over and broil for 2 more minutes.
Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side.
Sprinkle with paprika for color.
Broil until the topping is browned and the tilapia flakes easily with a fork. Pin It

The Recipe for Pineapple Grill's Wasabi Pea and Pistachio Crusted Ahi Tuna

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We were told that some of the recipes from Pineapple Grill were posted on their web-site.  For real?  Is the chef really sharing some of these incredible dishes with the world?  YES!  Oh my goodness, here is the recipe for the mouthwatering, delicate, melt-in-your-mouth ahi tuna entree that I told you about on Mother's Day.  This is truly to DIE FOR!  I am going to try to re-create this for a special occasion!

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Wasabi Pea and Pistachio Crusted Ahi
With Coconut Scented Black Forbidden Rice and Hamakua Mushrooms
completely credited to Pineapple Grill, Maui, Hawaii, USA from their web-site
Serves 2 portions

Ahi Steak, a 6-7 oz piece
Black Forbidden Rice (cooked),1 cup (we were told that this is black Thai rice)
Coconut Milk, 1 cup
Cleaned Hamakua Mushrooms,1 cup (I imagine one could use other varieties)
Cleaned Spinach or Choy Sum,1 cup
Garlic, minced,1 tsp.
Wasabi Ginger Beurre Blanc (see recipe), 2 oz.
Salt and pepper, a pinch of each
Olive oil, 2 oz.

Wasabi Ginger Beurre Blanc
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Shallots, sliced, 2 pc
Whole garlic clove, 2 pc
Fresh ginger, 1 finger
Dry Sake, 2 cups
Rice Wine Vinegar, ½ cup
Heavy Cream, ½ cup
Unsalted Butter, cubed, ½ lb.
Soy Sauce, ¼ cup
Pickled Ginger juice, 2 Tbsp.
Wasabi paste, 1 Tbsp.

Combine sake, vinegar, shallots, ginger, garlic in a sauce pan.
Reduce until almost dry.
Add heavy cream, reduce by half.
Add soy sauce.
Slowly whip in cubed butter, on low heat, until incorporated.
Season with pickle ginger juice.
Whisk in Wasabi paste.

Wasabi Pea and Pistachio Crust
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Wasabi Peas, 1 cup
Pistachio Nuts, 1 cup
Furikake Mix, ¼ cup (I have no idea what this is, but one might find it either at an International Market or on-line)

Place nuts and peas in a ziplock bag, and crush lightly with a mallet or a fry pan.
Sprinkle in Furikake blend.
Place ahi steak in Wasabi pea mixture, season with salt and pepper.
Sear to rare in a hot skillet.
In a separate pan, reduce coconut milk.
Slowly stir in black rice, using a wooden spoon, until all becomes thick, just like risotto.
Season to taste.
Place rice in middle of plate.
In a separate sauté pan, sauté mushrooms in garlic, olive oil and spinach.
Season to taste.
Place mushroom mix next to rice, and place Ahi on top of both.
Finish with pouring some sauce around the plate.
Garnish with some green onion or herbs.

Mahalo to the Chef for sharing this recipe!
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Halibut in Prosciutto & Herb Cream Sauce

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While in the market this week, I was lazily walking by the fresh fish case when I read a sign "Halibut Is Now In Season". So I went over to check out the halibut to see if it was at least somewhat affordable to purchase. Well, to my disappointment, it was no less expensive than before. But I bought some anyway, because it would cost close to $25 - $30 as an entree in a good restaurant. Especially the way that these were prepared for dinner tonight! This is very gourmet and special, but very quick to prepare once all the prepping is done.

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The delicate halibut fillets are very light and have a coat of herbs dressing them with a heavenly sauce of lemon, white wine, butter, garlic and prosciutto drizzled on top. A side dish of asparagus in brown butter and pignoli (pine nuts) was perfect paired with the fish. 


Halibut in Prosciutto-Herb Cream Sauce

1 Tbsp. olive oil
1/4 cup sliced green onions/shallots
4 large cloves, garlic, minced
4 8-oz. halibut fillets
4 slices prosciutto, cut into strips
2 Tbsp. lemon zest
4 Tbsp. chopped fresh Italian Parsley
2 Tbsp. chopped fresh chives
1/2 tsp. freshly grated black pepper
1/4 tsp. salt
1 cup white wine
1 stick butter
1/2 cup heavy cream
juice of 1/2 a lemon
2 Tbsp. capers, rinsed

Preheat oven to 350 degrees (to keep fish warm while preparing everything else).
In a medium skillet, warm 1 Tbsp. olive oil.
Saute the green onions/shallots and minced garlic.  Do not brown the garlic.
In a medium bowl, mix together the lemon zest, Italian parsley, chives, pepper and salt.
Place the halibut fillets onto the mixture and coat all of the sides of the fish.
Place the herb-coated fish into the olive oil-shallots-garlic mixture in the skillet.
Toss in any remaining herb mixture to the skillet.
Cook the fish for 2 minutes on each side or until slightly golden.  Do not overcook.
Place fish in an oven-proof dish in the hot oven while preparing the rest of the ingredients (for the sauce).
In the skillet that the fish was cooking in, place the prosciutto slices in whatever onions, garlic, and herbs remain.  Cook for about 5 minutes.
Remove prosciutto and put to the side.
In the skillet, add the wine.
Cook the wine down to about a quarter cup of liquid.
Add the butter, cream, lemon juice, and the capers.
Re-add the prosciutto slices back into the sauce and warm. 
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Taste. Taste. Taste!!!

Adjust the ingredients to what you prefer . . . do you like more lemon?  Add a bit.  
Or do you like it with more cream?  Then add some more.  
Maybe you think it needs more butter to tone down the lemon or wine?  Add some.
I know that I played around with more butter and cream to tone down the wine and lemon from over-powering everything.  I'm glad that I did.  You be the judge for your own taste preferences.

Remove the fish fillets from the hot oven and plate them.
Pour the prosciutto cream sauce over the fillets and serve with a beautiful green vegetable!
Serve immediately!

Just look at the pale yellow sauce:  All lemony and buttery!

Halibut in Prosciutto-Herb Cream Sauce

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Blood Orange Vinaigrette on Grilled Salmon, Grapefruit & Manchego Cheese Salad

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Never give up . . . never, ever give up!  Those famous words of Winston Churchill!  Keeping that sentiment on the forefront of my mind, I've stayed motivated to reach my health goals.  The official date that marks when most people end their efforts to meet their goals (whether to lose weight, quit smoking, pray more, meditate, etc.) has come and gone.  But I'm still on this bus ride, so I continue to peruse more healthier and lower calorie recipes to try and then share with you.


Here is a nice recipe for a lighter salad for a filling meal.  I used salmon filets that we had left over from the weekend.  All of the other ingredients were on hand as well.  I've been so intrigued by blood oranges lately and the nice thing is that they are available in some markets right now.   Luckily, this recipe jumped from the pages of my Cooking Light cookbook.  It is quite easy to make and packed with Vitamin C.  Although the vinaigrette is a bit on the sweet side for my tastes, it was simple to add more Dijon mustard for a more savory blend in flavor.  If this vinaigrette isn't appealing to you, then you can always use your own favorite.
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Grilled Salmon and Grapefruit Salad with Blood Orange Vinaigrette & Manchego Cheese
(very adapted from Cooking Light)
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2 (6-ounce) salmon filets
Lemon pepper seasoning (my addition)
Mrs. Dash Garlic and Herb seasoning (my addition)
Nature's Seasons (my addition)
1 large red onion, cut into 1/2" slices and chopped
Cooking spray
8 cups mixed baby salad greens, or baby spinach, or combination of both
1 red grapefruit, halved, sectioned, and removed from skin, drained.
Manchego Cheese slivers (my addition)
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Prepare grill, pan, or heat oven to 350 degrees.
Season salmon filets.
Coat grill, pan or baking pan with cooking spray.
Grill, cook or bake fish until flakey when tested with a fork.
The onions can also be grilled, cooked, or baked with the salmon.
Place salad greens on 4 salad plates.
Arrange 2 ounces of salmon, the onions, grapefruit sections, and Manchego cheese evenly over the greens on each plate.
Drizzle Blood Orange Vinaigrette evenly over each salad.
(350 calories per serving, including vinaigrette)




Blood Orange Vinaigrette


1/3 cup freshly squeezed blood orange juice
2 Tbsp. minced shallots/green onions
2 Tbsp. honey (locally harvested, if possible)
1 Tbsp. Extra Virgin Olive Oil
3 tsp. Dijon mustard (I increased from 1 tsp.)
1/8 tsp. salt (preferably sea salt)
1/8 tsp. freshly ground black pepper
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Combine all ingredients in a small bowl; stirring well with a whisk.
(75 calories in 3 Tbsp.)
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The ingredients for the vinaigrette.  Look how RED the blood orange juice is on the upper right!  Wow! 

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The vitamin C-loaded vinaigrette once blended well.

Truly this was an unusual salad, with a slightly sweet, citrusy vinaigrette that was quite light and fresh.  I'm glad that I tried it!  
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Spa Food: Healthy Spaghetti with Salmon, Lemon and Basil

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As I continue to keep my promise to myself and my family to become healthier not only for a one-time (and very breakable) resolution, but rather for a life-long commitment, I turned to the inspiration from thin, beautiful, and kick-butt chef, Giada de Laurentiis for the "I Heart Cooking Club" for this week's "Resolutions" theme.  If you have her cookbook "Giada At Home", you may find this recipe on page 100; it is also presented on the web on one of the web-sites that feature her. 

My husband and I went out to dinner last night . . .  always a huge threat, tease, or challenge for those of us who have to watch our calories, carbs, fat, or whatever!  But I was faithful to my commitment; I mean, after all, one cannot stay at home and simply eat celery sticks!  I'm social, I love to go out, and I love seeing and chatting with friends and folks in this small little community.  I'm not a recluse, nor do I ever want to be.  So with fear and trepidation when hubby asked me to go out for dinner, I said to myself, "OK, don't sabotage everything that you've done, girl!  Stay disciplined and just order a salad and select a grilled/broiled fish for my entree, and no dessert whatsoever".

I kept my promise!  The grilled salmon was delightful, as it always is from one of our favorite eateries in town.  PLUS, I only ate 4 ounces of a huge salmon fillet, thus leaving me an already prepared, ready-to-simply-heat-up piece of salmon to add to Giada's recipe presented here.

I went to my pantry to see what I had on hand . . . oh good, I had some whole wheat and multi-grain pasta on hand; wow, I picked up some lemons, a new bottle of olive oil, some fresh baby spinach leaves, and some garlic yesterday; thankfully my brain worked this summer and I had frozen some of my garden-grown basil; and finally, YAY, I had a jar of unopened capers in the frig waiting to join the party!  PERFECT!  Everything was here to prepare Giada's recipe.

I made a few adjustments to improve this recipe though, which I've noted below for you:

For the recipe, click on "Read More" beneath my signature below.



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Aloha From The Islands ~ ~ Encrusted Ahi Tuna Pupus!

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Hello from tropical paradise!  My farm sitter is home with all my furry animal family and baking in the 100 degree temperatures while hubby and I escaped!  After a few days of soaking in the sun, taking in the aroma of all the tropical blossoms, listening to the waves gently washing ashore, we decided to venture out and try a new restaurant.  I simply love Thai food, so we chose Singha Thai due to all of the international accolades showered on the chef/owner and his culinary style.
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Little did we know that one of the appetizers or 'pupus' as they call them here in Hawaii, is one of the top favorite dishes that Chef Chai created and serves at both of his award-winning restaurants.  To me, no ingredient represents Hawaiian cuisine more perfectly than Ahi Tuna.  So as curious as I am, after we returned to our room, I googled the recipe!  To my surprise this is one of the recipes that he shares with his fans.  It is simply incredible and even my husband who despises raw fish/sushi/sushimi was impressed.

This delightful appetizer consists of beautiful, fresh, red Ahi Tuna dipped in a tempura batter and then encased in a panko crust.  Then the tuna is fried for just a few seconds only so that the tuna stays raw inside.  Finally, it is plated and beautifully presented in a perfectly spiced curry sauce with a wasabi sauce drizzled around for that extra little Asian bite!  A tropical mango salsa marriage tops it all off!

This is literally a tropical culinary paradise in your mouth!
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Sitting Buddha and Reclining/Sleeping Buddha statues among the Thai decor

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Crusted ‘Ahi Tuna Katsu, Yellow Curry Sauce and Fresh Mango Salsa
(Recipe courtesy of Chef Chai of Chai's Island Bistro and Singha Thai in Honolulu, Hawaii, USA)

Tempura batter

3/4 cup all-purpose flour
¼ cup cornstarch
1 egg, beaten
½ cup water
Salt and pepper, to taste

In a small bowl, combine all ingredients above until the batter has no lumps; set aside.

‘Ahi Tuna Katsu

2 blocks fresh ‘ahi (about 1½-2 lbs.), cut into an inch tube about 6 to 8 inches long
4 sheets nori (Japanese seaweed)
1 cup Tempura Batter (recipe above)
1 cup panko breadcrumbs
Vegetable oil, enough to fill a frying pan a minimum of 1-inch deep

Wrap each piece of ‘ahi tuna with two sheets of fresh nori.
Dip them into the tempura batter.
Coat with panko breadcrumbs.
In wok or deep fryer/cast iron pan, preheat oil to 375°F.
Fry fish until golden brown (about 30 to 45 seconds).
Slice into 8 to 10 ¼-inch-thick pieces.

Thai Yellow Curry Sauce

½ Tbsp. Thai yellow curry paste
2 cups coconut milk
1 Tbsp. fish sauce or Aloha Shoyu
½ Tbsp. curry powder
½ Tbsp. sugar

In a saucepan over medium heat, combine all of the ingredients above; bring to a boil.
Simmer on low heat for 10 minutes or until the sauce thickens to the consistency of mustard.

Mango-Tomato Salsa

2 Tbsp. ripe mango, diced
2 Tbsp. tomato, diced
½ Tbsp. Chinese parsley, chopped
½ Tbsp. onion, chopped
½ Tbsp. bell pepper, chopped
¼ Tbsp. lemon juice
¼ Tbsp. balsamic vinegar
¼ Tbsp. sugar
Pinch of salt, to taste
Dash of Tabasco, to taste

In a small bowl, combine all of the above ingredients.

Presentation: 
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Plate ahi tuna katsu slices on one side of plate.
Spoon some of Mango-Tomato Salsa next to tuna slices.
Ladle/pour some Thai Yellow Curry Sauce on the other side of plate.
Drizzle wasabi sauce around the outside of plate (for both taste/use as well as enhanced presentation).
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Mahalo (thank you) to Chef Chai and his aloha generosity for sharing this recipe!

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A Beautiful and Delicious Week on Hilton Head Island, SC

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I just spent a glorious week with my hubbie on Hilton Head Island in South Carolina for some simple and hard-to-find rest, relaxation, and rejuvenation for the mind, body and soul. This was just the restoration that both of us needed after nine months of teaching college students. We love staying at destinations before the Kindergarten through 12th graders get out of school so we have even MORE peace and quiet! Not that we don't love kids, of course we do, having four of our own and five grandchildren. It's just that when we want blissful serenity, we really seek it out!

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Here are just a few shots of what we experienced on this nature-preserve island of Hilton Head:

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The lighthouse above actually does work to warn both boaters and sailors. Restaurants are on top and bottom as well as surrounding it. Below is another view of it from the pier. To the right is the final hole of the PGA Verizon Heritage Professional Golf Tournament that takes place the week after the Master's Tournament.

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Hilton Head Island is only one of three islands in the U.S. that was purposefully developed to preserve nature at all times. Below are a few photos of the wildlife on and surrounding the isle: an egret and a bottle nose dolphin.

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An incredible array of dining options awaited us. We always refer to travel web-sites for reviews prior to making any reservations. We've been lucky enough to select some really outstanding eateries to break bread and drink wine and this week was no exception. Below is a sample of one of the local waters fish entrees that we sampled: Carolina "redfish", a robust flavored, firm salt water fish sauteed in brown butter and garlic, and topped with a Mediterranean medley of peppers, tomatoes, slivered garlic, kalamata olives, and feta cheese. Perfectly steamed broccoli rabe and velvety mashed potatoes finished it off. Just divine! Other fresh caught fish that we devoured were grouper, striped bass (in season now), and lobster and crab for my husband (I have the horrible shellfish allergy, so I just get to watch him enjoy those last two). But all of the fish were straight out of the Carolina coastal waters, so everything was super fresh!

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Here was the most interesting appetizer that I've simply got to put on my chef's hat and do my best to try and recreate: Sushi nachos! They were just out of this world incredible! A huge, crisp, spicy nacho chip with a sliced avocado topped with very rare ahi tuna slices, ginger, a spicy tomato topping with wasabi and sour cream drizzled on top. It's the spices that I will have to figure out! But, oh yum!

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After a superb dinner, we went out along the Marina to simply rock the evening away in Harbour Town where a soft breeze blew in from the ocean. What a life!

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The next day we boarded an excursion boat for a sunset dolphin and crabbing nature cruise. It just doesn't get any better than that!

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.Crabbin' South Carolina style! Blue stone crabs at that!

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Here is how you can tell whether or not the blue stone crab is female: by the orange markings on her claws.

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A graceful and quiet pod of dolphins swam swiftly by us for our utter enjoyment!

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Our captain drove the boat through the protected eco-system marshlands of the Lowcountry of the Carolina's and gave us detailed explanations of how Mother Nature makes it all work in harmony!

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And finally before the night enveloped us in darkness, we were able to sail during a delightfully, peaceful sunset with nothing but the wind to listen to and the waves lapping softly against our boat. Just bliss and pure beauty.

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May all of your travels this spring and summer be blessed with God's beauty and splendor! Please leave only small carbon footprints to keep this great country the gem that it is. And of course fellow foodies, don't forget to do your best to eat well too and experience the fresh, local cuisine specialties that you'll not be able to find when you return home!

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Happy travels (buona viaggio) . . .

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Lemon Garlic Salmon

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Lately, there has been a lot of discussion about the "super foods" that are recommended for us to increase in our daily lives. You know the oldies, but goldies of super foods: olive oil, garlic, almonds, tomatoes, avocados, blueberries, spinach, salmon, just to name a few. This year, there seems to be more chatter about Greek yogurt and several others. Well, it just so happens that my niece gave me one of Ina Gartner's Barefoot Contessa cookbooks (Back To Basics) for Christmas, in which she shared a creamy topping for baked potatoes using Greek yogurt. Hmmmm, I'd never thought of that and so I tried her recipe.

In Ina's recipe, she combines Greek yogurt with sour cream and chives in order to lighten it up. Sounds good to me, since I'm still trying to lose weight while eating delicious food. This is quite a challenge for me to achieve.
But what to prepare alongside the creamy topped potatoes? Well, don't forget . . . salmon is also on that super food list! So salmon baked in a lemony, garlic, olive oil sauce sang out to my heart to pair with Ina's potatoes. And it was both light, yummy, and oh so incredibly easy!
First, I want you to know that I went to Whole Foods to the fresh fish case and picked out the most gorgeous Wild Atlantic red salmon. The nutritionists have said that its best to use the 'wild' variety of salmon. Just look at these salmon fillets . . . unbelievable, intense color! They almost looks like ahi tuna!


Now this isn't a recipe that I found anywhere, I've been making this for years now from ingredients that I always keep in my pantry and frig: olive oil, lemons, garlic powder, butter, and lemon pepper. That's it!

Lemon-Garlic Salmon
What you need to prepare the salmon:
juice from 1/4 lemon
2 tsp. garlic powder
1 tsp. lemon pepper
Several shakes of Mrs. Dash Table Blend (no salt)
2 Tbsp. butter
2 Tbsp. olive oil
2 salmon fillets

What you need to do to make the salmon:
Melt the butter and blend with the olive oil, lemon juice, and garlic powder.

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Gently drizzle the mixture over the salmon fillets. Sprinkle the lemon pepper and Mrs. Dash Table Blend spices over the fillets.

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Cut up a few slices of lemon and lay them on top of the fillets.

Such beautiful color and contrast!

Bake in a 350 degree oven for about 15 - 20 minutes or until your preferred level of done-ness.


And now to make Barefoot Contessa's baked potatoes:

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What you need to have and do for the potatoes:

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1/2 cup Greek yogurt (low fat)

1/2 cup sour cream (I used regular, but you can also use low fat if you like)

2 Tbsp. chopped chives

salt and pepper

2 - 4 Idaho potatoes, scrubbed clean

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Bake the potatoes for 45 minutes to an hour in a 400 degree oven or until soft.

Blend the yogurt, sour cream and chives together.

Add salt and pepper to your desired level and blend well

Top the potatoes with this mixture.

That's it!

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Enjoy this really easy, tasty, flavorful, yet healthy entree and side dish!

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Amazing Macadamia Nut Crusted Mahi Mahi with Papaya Salsa!!

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Here is one of the MOST delicious, scrumptious, delectable recipes that I have ever made . . . and I've been cooking for many years! I cannot take credit for this because it was created by some real professional chefs in Hawaii. I don't just prepare Italian recipes, even though it is my favorite cuisine! I LOVE, LOVE, LOVE Pacific Rim Fusion cuisine and this recipe fits the bill perfectly! Plus it is SO INCREDIBLY EASY!!!! The chefs at the fabulous Four Seasons Hotel in Hawaii developed this dish and they deserve kudos in my (cook)book! I hope that you try this . . . please do write and comment back about what you think.

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I am dedicating this post to my lovely blogging friend in Hawaii, Esther (God bless you sweet friend!), who is very spiritual in her Faith, a great cook, and lover of animals.

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Macadamia Nut Crusted Mahi-Mahi with Papaya Salsa

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What you need for the fish:

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4 six-ounce mahi mahi fresh fish fillets

2 eggs, well beaten

1/4 c. Japanese panko bread crumbs

1/4 c. crushed macadamia nuts

1/2 tsp. grated fresh orange zest (or lemon)

1/2 tsp. grated fresh lime zest

1 tsp. garlic powder

1 tsp. chopped fresh chives

1 tsp. chopped fresh basil

Sea salt and freshly ground pepper, dash of each

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What you need for the Papaya Salsa:

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1/2 to 1 ripe papaya, diced into 1/4 - 1/3" cubes (I used a 1/2 papaya and it was plenty)

1 Tbsp. green or red pepper (I used green pepper for better color contrast with the papaya)

1 Tbsp. sweet onion (Vidalia in the South, or Maui on the West Coast)

1 tsp. chopped fresh cilantro

2 tsp. chopped fresh chives

1 Tbsp. chopped fresh jalapeno pepper

1/2 tsp. ground ginger

1 tsp. rice vinegar

Sea salt and freshly ground pepper, dash of each

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What you need to do to prepare this dish:

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I prepare the salsa first because IT CAN BE REFRIGERATED and made ahead (isn't that wonderful? Especially for entertaining!!!)

Mix the papaya with all other ingredients in a bowl. Cover and set aside in the frig while cooking the fish.

Mix macadamia nuts, panko bread crumbs, the zests, chives, and basil...throw in a dash of salt and pepper. Place in a bowl to dip the fish in.

Place the eggs in a bowl for dipping the fish.

Dip ONE SIDE of each fish fillet in the eggs.

Dip that same side ONLY into the bread crumb-macadamia nut mixture. Pat the mixture on to the fish gently if necessary to help the breading stick to the fish better.

Do not bread the rest of the fish fillet, ONLY ONE SIDE!

In a buttered skillet on the stove, saute' the fish fillets BREAD CRUMB/NUT side down for 3 minutes (you could also use olive oil; if you do, do not let the oil burn). Turn the fillets over and saute for another 2 minutes.

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Bake fish in a 350 degree oven for 10 minutes or until fish is white (or to your preference of doneness). Note: The chefs who created this recipe suggest 3 minutes, but the fish was not cooked enough to our preference, so we baked the fish for 10 minutes and they were perfect.

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Serve with Papaya Salsa, garnish with a green herb. Serve with a nice rice side dish which is perfect for Asian-inspired recipes.

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