Monday, July 12, 2010
I found a yummy looking pre-packaged butternut squash ravioli that I just had to try. So we decided to pair it with the following delicious recipes. The cod and ravioli paired quite well. The cod was Allen's creation and it was to die for! While the cucumber was delicious it was not complementary to the others.
Pan-Fried Spiced Cod
1 lb wild cod
1 Tbsp EVOO
salt to taste
pepper to taste
1tsp lemon juice
dash or ground ginger
1/8 tsp cayenne pepper
Cucumber Moons Sauteed with Fresh Dill
2 large or medium cucumbers
3 Tbsp butter
3 Tbsp minced shallots or chopped green onions
2 Tbsp chopped fresh dill
salt and pepper
Peel cucumbers with potato peeler and clice in half lengthwise. Scoop out all the seeds with a spoon. Slice about 1/4 to 1/3-inch thick. Heat butter in large, heavy skillet over medium flame. Take care not to let the butter brown, but get it good and hot. Add the cucumbers and shallots and cook, tossing often, until cucumbers begin to get tender, about 4 minutes. Stir in dill plus salt and pepper to taste. Continue to toss and cook until crisp-tender, 1-2 minutes longer. Serve immediately. Makes 4-6 servings.
* Recipe from MACSAC in From Asparagus to Zucchini
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