Cooking

Foodie Tuesday with Smarty Marty -Seabass with Red Pepper Sauce!

Hey Everyone it’s the favorite food day of the week…. Foodie Tuesday with Smarty Marty! This week Smarty Marty has a Super “Hot” Seafood Delight that will give your taste buds a little sizzle . This week recipe is Seabass with Red Pepper Sauce…. So get ready to mix up some flavorful delights for your family or share this with good friends. Let’s get ready to gather up all the necessary ingredients:

Seabass with Red Pepper Sauce Foodie Tuesday with Smarty Marty.jpg

2 Pounds of Chilean Sea Bass

  • 3 Garlic Cloves Minced

  • 1 shallot sliced

  • 1 red pepper sliced

  • ½ a cup of water

  • 1 tbsp of balsamic vinegar

  • A pinch of red pepper flakes more if preferred

  • Extra Virgin Olive Oil

  • Salt and Pepper

Seabass with Red Pepper Sauce Foodie Tuesday with Smarty Marty.jpg.jpg
Seabass with Red Pepper Sauce Foodie Tuesday with Smarty Marty.jpg.jpg
Seabass with Red Pepper Sauce Foodie Tuesday with Smarty Marty.jpg.jpg

Instructions:

Preheat oven to 450-degrees. Pour oil into a pan and heat on high.

  1. Once the oil heats up, place the fish into the HOT pan and allow to cook for five minutes. Turn over onto the other side and cook for 4 minutes.

  2. Place pan into the preheated oven for 5 minutes.

  3. Pour in some olive oil into another pan and turn the heat to medium high.

  4. Add shallots, garlic, red pepper flakes and sliced red pepper. Cover with lid and cook over medium heat until lightly browned and soft; about 5-7 minutes.

  5. Remove pan from the oven and place fish on a serving plate, tented with foil.

  6. Place the red pepper mixture into a blender or food processor and add in balsamic vinegar, salt and black pepper. Whizz it all up until super smooth. Taste for seasoning.

  7. Spread the coulis on a plate and serve fish directly on top. Serve with a wedge of lemon if desired.

Pictured here is the sea bass in a bed of pepper sauce with roasted potatoes embellished with lemon wedges.

Pictured here is the sea bass in a bed of pepper sauce with roasted potatoes embellished with lemon wedges.

Seabass with Red Pepper Sauce Foodie Tuesday with Smarty Marty.jpg.jpg

Food Styled and Prepared By Smarty Marty 

Recipe By - girlandthekitchen.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday with Smarty Marty- Chicken Alfredo

This week's delicious delight is created especially for our mother who celebrates a milestone this  year... She's says she not over 39, but we know that she has quite a bit of history under her belt! The BIG 80!!!! Happy Birthday!!!! So this week Smarty Marty cooks up one of our mother's favorite! Chicken Alfredo! So let's gather up the necessary ingredients and get started: 

38767285_436715486835382_2469915694838317056_n.jpg

INGREDIENTS

  • 2 tbsp. extra-virgin olive oil
  • 2 boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • 1 1/2 c. whole milk
  • 1 1/2 c. chicken stock
  • 2 cloves garlic, minced
  • 8 oz. fetuccini
  • 1/2 c. heavy cream
  • 1 c. freshly grated Parmesan
  • Chopped fresh parsley, for garnish

Preparation Directions: 

  1. In a skillet over medium heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Transfer to a plate to rest, then slice.
  2. To the pan, add milk, chicken stock and garlic. Season with salt and pepper and bring to a simmer. Add pasta, stirring frequently for about 3 minutes. Let cook about 8 minutes more, or to your desired doneness.
  3. Add cream and Parmesan and stir until combined. Simmer 2 more minutes, or until the sauce thickens, and season again with salt and pepper.
  4. Remove pan from heat and stir in sliced chicken. Serve immediately with parsley.
38749833_668735663525545_979498778258046976_n.jpg
38756582_254636421821029_131406336897318912_n.jpg

Dinner is Served! Happy Birthday to my Dear Mother!!! 

Food Styled and Prepared By Smarty Marty 

Recipe By -www.delish.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty

Foodie Tuesday- Kale & Smoked Turkey

what's+for+dinner-+Foodie+Tuesday+Banner+copy.jpg

This week Foodie Tuesday Smarty Marty is discovering her Southern roots with this classic Kale & Smoked Turkey. Let's Begin by gathering up the necessary ingredients

37256239_2390639427613659_2127784690302582784_o.jpg

INGREDIENTS

 

  • 1–11/4-pound smoked turkey wing or fresh turkey wing

  • 3 tablespoons olive oil

  • 3 cups thinly sliced onions

  • 1 teaspoon crushed red pepper flakes

  • Fine sea salt, freshly ground pepper

  • 1 pound turnips, peeled, cut into 1' cubes

  • 6 garlic cloves, minced

  • 16 cups (firmly packed) coarsely torn kale leaves (from about 1 lb.; center stems removed)

  • 1 tablespoon apple cider vinegar

  • 2 tablespoons (1/4 stick) unsalted butter

37291717_2390639310947004_2936121660241084416_o.jpg

RECIPE PREPARATION

  • Place turkey wing in a large pot. Add 12 cups water; bring to a boil. Reduce heat to medium-low, cover, and simmer until turkey is tender, about 1 hour. Drain, reserving 4 cups broth. Let wing cool. Coarsely shred meat, discarding skin and bones.

  • Heat oil in a large heavy pot over high heat. Add onions and pepper flakes. Season with salt and pepper. Saut é until onions begin to soften, about 4 minutes. Add turnips, garlic, and 2 cups reserved turkey-wing broth. Bring to a boil and cook for 2 minutes. Add kale. Cook, stirring often and adding broth by 1/4 cupfuls if dry, until turnips are tender and kale is wilted, about 10 minutes. Stir in reserved turkey meat. Season with salt and pepper. Drizzle vinegar over; add butter and stir until butter melts.

37265713_2390639354280333_1998311123048202240_o.jpg
37270848_2390639330947002_8764807256358256640_o (1).jpg

Food Styled and Prepared By Smarty Marty 

Recipe By - www.bonappetit.com

Atlanta Based Photography Elisha Akram (Kustom Kreation Photography) weekly food/recipe contributor Smarty Marty(My Older Sister) combines her love for cooking, photography and plating meals each and every Tuesday for this Segment entitled Foodie Tuesday. Join us each week for a variety of dishes prepared by Smarty Marty