I Love Summer -Muccotash

One of the best things about Summer is the abundance of fresh vegetables, especially here in the Garden State. This is a variation on Succotash. Most Succotash recipes call for Lima Beans, but I hate Lima beans (goes back to my childhood, when my mother tried to convince us to eat the nasty legume by referring to them as "footballs", as in "Eat your footballs".) Needless to say, this recipe has no beans, but plenty of flavor!

Ingredients:

1. Olive oil

2. Chopped Onion

3. Okra - chopped

4. Fresh corn - kernels sliced from 2-3 ears

5. Chopped fresh Roma tomatoes

6. Sliced green zucchini

7. Seasonings (salt, pepper, cumin, etc)

Saute onion a bit in olive oil. When onions start to get soft add the okra (not only does the okra add flavor, but it makes the sauce nice and thick). Saute on med-low heat for 5-10 minutes. Add corn kernels and saute for another 5 minutes. Add tomatoes and occasionally stir as the vegetables cook for at least 20 minutes.

Season with salt, pepper, etc to taste.

At this point you can add the zucchini (you don't want to over-cook the zucchini). One option is to cook on low heat for 15-30 minutes. Another option is to put it in the refrigerator at this point and let the flavors combine and reheat the next day.

I love summer!

Cane Garden Bay Tuna Puttanesca

It has been over a year since my last post, but that is not due to a lack of traveling! Most of my travels have been limited to repetitive trips to work locations across the mid-Atlantic and New England. Never the less I have been out and about having fun whenever possible. Recently Lizzy and I, along with our great friends Mark and Laura spent a week sailing the British Virgin Islands.

I have hundreds of pictures and seven days of stories, which I may or may not find time to write about.

I'll start with our favorite recipe from this trip. This was a collaboration on the part of Laura and myself. Try it, I'm sure you'll like it!

Cane Garden Bay Tuna Puttanesca

Ingredients:

• 4 lb Fresh Tuna, filleted and skinned
• Onions
• Garlic
• Tomatoes (Fresh and/or canned)
• Red Wine
• An assortment of seasonings (Cumin, Rosemary, Thyme, salt, pepper, hot sauce)
• Olives
• Anchovies (can)
• Pasta
• Vegetables (for roasting)

1. Sail to a spakling Caribbean Harbor (Cane Garden Bay on Tortola works just fine) and anchor or pick up a mooring late in the afternoon.

2. Head to the beach and watch the local fisherman pulling tuna from their nets in the harbor while enjoying the special cocktail

3. Buy a 4 lb fresh tuna from the sister of the fisherman

4. Sweet talk the sister into cleaning the tuna

5. Enjoy the sunset from the beach with another cocktail

6. Return to the boat, take an open air shower off the stern

7. Saute the onion in olive oil

8. Add tomatoes and garlic and simmer. Add red wine, seasonings and olives. Simmer until flavors are well blended.

9. Cook pasta and roast vegetables (to serve as a side.)

10. Add tuna (cut into large bite-sized pieces) and anchovies. Cook until fish is just cooked. Add a dash more red wine.

11. Serve over pasta.