Tags
capers, clam juice, dry sherry, Garlic, Leeks, marcona almonds, Monkfish, olive oil, olives, roasted peppers, sweet smoked paprika
Monkfish is an ugly, ugly fish, but I have memories of watching Julia years ago, with this massive, ugly fish, holding it up by the tail. When I’ve prepared it, I wasn’t happy with the results…I’ve grilled it, sautéed it, roasted it and while the flavor was nice, the texture was not to my liking. Let’s just say, it was a little too chewy. It always seemed underdone. Then, I tried braising it. Bingo! From now on, this is my go-to way to cook monkfish. Continue reading
I adore ensalada rusa, or Russian Potato Salad. When we were in Spain, I ate every version I could find and no two were exactly the same. Isn’t that what makes cooking and dining interesting? This version, which contains beets, if both beautiful and refreshing. 
Pimento Cheese Spread is synonymous with the Southern US. It’s everywhere and can be easily purchased in the deli section of most supermarkets. Now purists would have us believe, and they’re probably right, that the supermarket stuff is well, YUK! But, in a pinch, and when you don’t know what the “real thing” should taste like, it’s not too bad! 
This combines flavors from both the English-speaking, as well as the Spanish-speaking Caribbean. The best of both flavor worlds. 
The Goddess loves mayonnaise and tartar sauce is just so good. If she didn’t like fish as much as she does, tartar sauce alone would be reason enough to eat fish! 
This tapenade is salty, slightly bitter, slightly sweet and completely delicious. It works with meat, poultry, and fish. It can be stirred into sauces. Or smeared on a grilled cheese. Yes, it’s a flexible little minx, this one. 
Goddess Cooks 