Mediterranean Fish in Creamy White Wine Sauce

Dilemma – what to cook for dinner fast?

Answer – Fish!

Its, fast, and pretty much any flavor will do.  This is a quick recipe, one that I put together by simply opening my refrigerator and taking out what ever I had in hand.

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Poached Kingklip with Spicy Ginger Butter Sauce

I was craving a fish dish, which is not unusual, since I barely include meat in my diet. So, when I get these types of cravings I know my body is missing some type of nutrients that can only be satisfied with a heavy dose of protein. So when I stopped at the supermarket to buy carrots, I passed the fish counter and I took a peek.

And saw a nice filet of a fish that for all intent and purpose looked like grouper; but was way cheaper.

I asked the fish guys what it was and he responded with kingklip.

The hell?  So my next question was what type of fish was it? And his response was “it’s like a grouper.”

It was on sale, so off I went with my filet to ask the gods Google about kingklip. 

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Peel n’ eat Shrimp sauté or Shrimp Scampi

We were craving shrimp last night. And wanted something fast, easy and yummy. And we wanted to get our hands dirty and make a mess at the dinner table.  We wanted to peel n’ eat.

And dip.

So Tom showed up after work with a pound and half of shrimp and I showed up hungry!

This is a quick recipe.  You can have this in the table in less than 20 minutes top.  And that’s if you choose to do the dipping sauce.

The great thing about this is that you can do it with any liquor that you have around the house.  Tequila, Rum, Brandy, Sherry, Dry wine -  pretty much anything that will make them sizzle.

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Pork Cutlets with Tarragon-Mustard Sauce

When I was much younger, I use to belong to those monthly cooking clubs that would send you a pack of recipes every month divided by categories:  Meats, Cakes, Vegetables and so on and on.  They would send you a cheap plastic box holder with these colorful coded-code tabs and you end up collecting recipes cards, putting them in each of the slots until you end up with a lot of recipe cards.

After 20 plus years, I still have my plastic container, with about 500+ recipe cards.  During those 20 years I must have use this on and off, I was not a good fan of the cards,  they were laminated so you could not make any notes on them and once out of their plastic container I would easily lose them (I was not very organized back in those days).  Plus, once I discover cookbooks, these were put in a dark corner, never to be used again.

Why I still have them, I have no clue – call it nostalgic, I just cannot bring myself to give them away.

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