Tuesday, February 23, 2010

Meat Drama

So I haven't blogged in FOREVER!
I've been busy these last few weeks, but everything is back to normal now. We have been pummeled by snow storms. Unfortunatly, this has effected my freezer. I only cook with halal meat, so I have buy it from a butcher shop. I usually get enough meat to last a month or two, and after the last snow storm, I have depleted our supplies. I decided to leave my cave last week and go to the dreaded butcher shop. Why do I dread it? Because it takes me six days to find parking, and after I leave the shop I smell like whatever they're cooking that day. ( The butcher shop has a tiny diner inside.)

After I headed over there on Friday, I was informed that they had run out of meat. The snow storms had delayed all their shipments. So I call them again on Monday, and hes like Yes we have meat come on over! So I get excited and leave the house. On the way there I decide to call my order in so that I don't smell for the rest of the day. They then informed me they ran out of meat. I mean are you serious? So I made an order that will be picked up on Wednesday at 12. Seriously, I have to make appointments now to get some meat? Isn't it also sad that I'm blogging about my meat dilema? I guess. What does this mean for the blog? It means I'm cooking seafood today. So I made the yummiest grouper ever.

I based it on a Giada recipe, except it was kind of bland so I jazzed it up:

- 6 Filets of Grouper, tilapia or any white fish.
- 1 pound of peeled and deveined shrimp 
- 1 12 ounce can of crushed tomatoes
- 4 cloves of minced garlic
- 1 diced small shallot
- 1 green pepper
- 2 roma tomatoes chopped
- 1 lime
- Old bay seasoning
- flour
- Olive oil
- Fresh basil, about a tablespoon

Take the tilapia and season it with the old bay seasoning ( I like the garlic and herb) and then a little salt and pepper. Dip it in some flour and coat it. Then, saute them in olive oil, about three minutes on each side, till they are golden brown.

Remove the fish, and cover it up to keep it warm. Take the same pan, wipe it with a paper towel, and add some olive oil over medium heat. Add the garlic and shallots and let them saute a lil bit till they are soft. Then add the green peppers and chopped tomatoes, and let them saute till they are soft. ( If you like it spicy, I'd throw in some diced jalepeno at this point.) Add the crushed tomatoes, and let it reduce a little bit, about 5 minutes. Add the shrimp and lime juice and cook them, and then put the fish back in the sauce with the basil. Cook it for two minutes. And its ready to serve!! It's DELICIOUS. =)


  1. YUM can't wait to try it =) I miss cooking with you! Luv ya!

    BTW remember that Lemon Picatta recipe you gave me? It's awesome with tilapia. Can't remember if I told you that...

  2. YASMINE! omg I love your blog! and omg I am totally making this recipe and the one with your yogurt invention, mohammad love & eats yogurt with everything and i love sea food! SO many yummy recipes and your so entertaining too my love! you are seriously super chef mashAllah BTW you are a great writer too, your writing reminds me of that book that I let you borrow once, it was like different recipes of food were cooked depending on the moods, and emotions! have you thought about a writing career? i say you open a restaurant and become a writer too, I think you can totally juggle it all! cooking is SO much fun,and you gotta add your own touch to it ta spice it up and make it perfecto, I am like you I never follow recipe exactly! I love u hayati! :-D. I wish we lived close and could cook toghether it would be a blast!