This Week’s Menu: Two at the Table Menu Week of April 17 2016
After an unplanned hiatus of a couple of weeks, we’re back and with an almost exclusively seafood menu for the week. The dishes will also allow us to use up some of the things we have in the freezer. We’ll have beer with most of these dishes, since they lend themselves so well to being paired with it, but we’ll probably sneak in bottle of rose somewhere along the way.
We’re going to our first Yankee game of the season on Sunday afternoon and as is usually the case, we probably won’t feel much hungry for dinner Sunday night. If we do decide to make dinner (or to just make a few lunches for the week), we’ll make the Kitchn’s Quinoa Bowl with Kung Pao Edamame. We had this a few weeks ago and it was both simple to make and super-flavorful. Plus, we still have some edamame in the freezer.
Kim will be at a New York Junior League meeting Monday night, so Tony will be on his own for dinner. He’ll use up the remaining red snapper that we bought at the Southold Fish Market when we made out trip to Greenport, Long Island a few weeks ago. We usually make Elie Krieger’s version, which features a chipotle cream. Tony will mix things up a bit and have the fish tacos with avocado, cilantro, and lime dressing leftover from when we made Tuna and Black Bean Burrito Bowl with Cilantro-Lime Dressing.
On Tuesday night, we’ll use the rest of the monkfish we bought on our trip to Greenport to make The New York Times’ Monkfish Rolls. We both love lobster rolls in the summer time and we’ve read about monkfish being “the poor-man’s lobster” enough times to want to give this recipe a try.
On Wednesday night, we’ll continue the seafood theme and make Elie Krieger’s Baked Shrimp with Tomatoes and Feta (and Orzo). We haven’t made this dish in a while and are looking froward to making it again.
On Thursday night, we’ll keep with the theme of using up leftovers from the freezer and make two pizzas using dough we’ve been saving for a little while. The first is a standard Tomato, Mozzarella, and Basil and the second is one we dreamed up ourselves: Onion, Olive, and Goat Cheese, which will use the goat cheese we purchased at Catapano Dairy Farm.
One of the challenges of cooking in a small, New York apartment is that making anything that involves frying makes the whole apartment smell like oil. (Cooking fish sometime snakes the apartment smell very fishy, but that’s a risk with which we’re a lot more comfortable!) Plus, it makes a huge mess. From time to time, we try to make recipes that involve baking foods that are usually fried. We had great success with this approach when we made Spicy Oven-Fried Chicken over the summer. So, for our final dinner of the week on Friday, we’re going to try our hand at making The New York Times’ Baked Fish and Chips. We’re very curious to see how this comes out!