Food!!

Seven Fishes with Acme Markets

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The holidays are coming to a close.  This past weekend on Christmas Eve my family celebrated La Vigila, the Italian dinner of the seven fishes.  I had the pleasure of partnering up with Acme Markets to make the experience that much better. 
Acme was a one stop shop for me, providing all the fresh herbs, produce and seafood to make my seven fishes dinner delicious.  I’m always a little picky about getting seafood at supermarkets.  It’s sometimes difficult to find good, fresh selections.  I always look for color and smell of seafood first.  Seafood should smell like the sea, not fishy.  The Acme seafood counter person was very helpful in telling me when shipment came in.  The seafood that I chose was fresh with no bad fishy smells, making me a happy customer. 
Below you will find 3 out of the 7 fish recipes I created for Christmas Eve. I hope everyone has a blessed new year.
Baccala fritters
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Ingredients: 
4 large russet potato, peeled and cubed
2 lbs baccala (salted cod) 
1/2 cup scallions, finely chopped 
1/2 cup parsley, chopped 
6 large eggs 
1 teaspoon cayenne pepper
1 teaspoon salt
Vegetable oil, for frying 
2 cups all purpose flour 
2 1/2 cups Panko bread crumbs 
1 teaspoon ground black pepper
Preparation: 
Before you begin the process you must keep salted cod in water for at least 24 hours and change the water 3 times a day. This will help remove the excess salt. 
    In a large saucepan add enough water to cover the potatoes. Bring to a boil and reduce the heat and cook just until fork tender, about 10 to 12 minutes. Drain and place into a large bowl to cool. Mash the potatoes with potato masher until smooth but still slightly lumpy. In a large sauce pan add cod and boil for about 10 minutes. Drain and let cool until easy to handle. Take a fork and flake the cod. Next add the cod, green onions, parsley, 4 eggs, the salt, and cayenne and mix until smooth. Place in the mixtures in the refrigerator for about an hour. In a large, deep, heavy pot heat enough oil to fry the balls,.  Temperature should 350 degrees F.  In a small bowl place the flour.  In another bowl beat together the remaining eggs.  In a third bowl, place the Panko crumbs. Now begin to form the balls to your desire. One at a time, dip the cod balls in the flour and roll to coat evenly on all sides. Shake to remove any excess flour, dip in the egg, and then roll in the breadcrumbs. Place on a baking sheet. In batches, gently add the balls to the oil and cook until golden brown on all sides, about 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately.
Lump Crabmeat Crostini 
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Ingredients:
1 16oz can Blu Lump crabmeat 
3 stalks of celery, diced 
1/4 teaspoon paprika 
1/4 teaspoon cayenne 
Salt & pepper, to taste 
Zest and juice of 1 lemon 
1/4 cup parsley, chopped
1/4 cup chives, chopped
1/2 teaspoon garlic powder 
1/2 cup extra virgin olive oil 
Crostini, for serving 
Preparation:
Drain the crabmeat and place in a medium bowl. Add all of the ingredients stir and serve with crostini. 
Baby clams and saffron risotto 
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Ingredients:
1 small shallot, diced
1-2 garlic cloves, minced
Salt & pepper, to taste
2 cups arborio
2 cups white wine, (Preferably Sauvignon Blanc)
6 cups chicken stock
2 tablespoons unsalted butter
2 tablespoons evoo

2 lb baby clams, rinsed 

Pinch of saffron
Zest of 1 lemon
1/2 cup fresh parsley, chopped

2 garlic cloves, minced

Preparation:

In a heavy large saucepan over medium heat. Add the baby clams, 1 cup white wine, garlic, lemon zest, salt and pepper. Cover and cook for 3 to 5 minutes. Set aside. 

Add the butter to the pan. Add shallots. Cook until translucent about 3 minutes. Add the rice. Stir until well coated and translucent (about 2 minutes). Add the remaining wine. Cook and stir often, about 2 minutes. Add the broth and season with salt, pepper and saffron. Increase the heat and bring to a boil, stirring continuously. Reduce heat to medium low. Simmer for about 15 minutes until creamy.

Pour risotto into dish and top with baby clams. Add fresh parsley. Serve.

Disclosure: Opinions are my own. Acme Markets provided gift cards for recipe development

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Food!! · Travel

Dorney Park Food Truck Rally

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Get ready for a Food Truck Rally rolling into Dorney Park from August 27th – 28th! With food trucks from across the region and all the thrills of the park, you get the kind of fun that’s only at Dorney Park & Wildwater Kingdom. The Food Truck Rally will be held during park operating hours on the Main Midway. Guests will be able to sample signature snacks and delicious treats from 10-15 different food trucks from the Lehigh Valley, Philadelphia and New Jersey. For a list of participating vendors, please visit http://www.dorneypark.com. Your admission to Dorney Park & Wildwater gives you access to this event!

Each truck will be offering a variety of specials and food will be available for purchase. On Sunday, August 28th, guests will be able to meet Nick Elmi from Bravo’s Top Chef from 12 – 3PM. Chef Nicholas Elmi has worked at some of the top rated French restaurants on the east coast, including Guy Savoy (Paris), Le Bec Fin, Union Pacific, Oceana and Lutece. Nicholas has built a solid French repertoire that is constantly inundated with influences from his travels as well as his upbringing in New England. In the fall of 2013, Nicholas opened French/American restaurant, Laurel, at 1617 East Passyunk Avenue in Philadelphia — the city he has called home for 13 years — with a focus on sustainability and simplicity.

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Guests can join the fun by purchasing their admission tickets online or at the park. Save up to $10 off the front gate price by purchasing a 2016 Good Any Day Admission ticket online in advance of your visit at http://www.dorneypark.com. About Dorney Park & Wildwater Kingdom Dorney Park & Wildwater Kingdom is owned and operated by Cedar Fair Entertainment Company, a publicly traded partnership that is listed for trading on The New York Stock Exchange under the symbol “FUN.” In addition to Dorney Park,

Cedar Fair owns and operates ten other amusement parks, three water parks, one indoor water park, and five hotels. Cedar Fair also operates the Gilroy Gardens Family Theme Park in California under a management contract. Visit http://www.dorneypark.com or connect with us on Facebook, Twitter and Instagram.

“Disclosure: This post is sponsored by Cedar Fair Entertainment Company in conjunction with Blog Meets Brand, and I have been compensated for my participation. All opinions are my own.”

Food!!

Tuna Meatballs

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I know this probably sounds crazy but tuna meatballs are super delicious.  This actually just fell into place tonight when I was making dinner.  I didn’t have enough time to run out and get ground meat; Especially since around dinner time the supermarket is always packed.  So of course I started to look through my cabinets and found my tuna cans.  I start talking to myself saying “I wonder if this would work,” and began to add some of the ingredients that I usually use for meatballs.  But since this is fish I added a zest of lemon for some freshness and I also ground up some pine nuts.

I made my pasta as usual (make sure to salt the water its your only chance to season your pasta.)  I also had a jar of vodka sauce in which I added the meatballs.  Super easy and affordable meatballs.

Ingredients:

3 cans Tuna in water, drained

1 teaspoon Lemon zest

2 eggs, beaten

1 cup Breadcrumbs

Salt & Pepper, to taste

1/2 teaspoon crushed Red Pepper flakes, optional

1 teaspoon dried basil

1 teaspoon dried parsley

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon onion powder

2 tablespoon pine nuts, grounded

Extra Virgin olive oil, for frying

Preparation:

Take a large bowl add all of the above ingredients except for olive oil.  Mix together and then begin to form golf size meatballs.  Next take large skillet on medium to high heat. Drizzle olive oil.  Don’t over crowd you skillet.  Fry for about 4-5 minutes until balls are golden brown, Place them on a paper towel.

After all the meatballs are fried place them into the sauce of your choice.  Simmer for about 25 to 30 minutes.  Plate and enjoy.

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Food!!

Mussels in White Wine Sauce

I was craving some yummy mussels.  So I decided to make a white wine sauce with mussels.  They were so good that I wanted to keep going back to get more.  Mussels are not complicated to make.  Start out with some butter a little olive oil, rosemary, garlic and add the mussels, then pour some white vino. Sprinkle a couple dashes of salt (optional, since seafood usually is a little salty), pepper and cayenne.  Place the lid on the pan and let cook for about 15 mins or so on med high heat.  Place in a bowl so you can get some of that yummy sauce for dipping some bread.  This is a great dish to entertain friends.  With some wine or beer you can’t lose.