Smelts to just melt in your mouth.

I was hunting and gathering my way through the local Whole Foods this afternoon after work, and some fresh ‘on the ice’ wonders caught my eye in the seafood department.

This, my friends, is the way a great seafood department should be done.

Rarely, do I go through there and not see something that knocks my socks off and completely derails whatever I had in mind for dinner that night.

Today, it was the smelts.

Surpisingly, I’d never had smelts although I’ve seen them on menus all over Europe and such.

So, says I, why not?

 

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Spanish Paella: One pot meal

Paella is another thing I adore, being from Miami, where it’s always been very popular among the Cuban population. It’s so simple and versatile, in that you can use any seafood, any pork or poultry, any sausages. All you need is a paella pan - which I bought years ago and use a lot for many dishes requiring a large pan with a tight fitting lid -  or a large wok.

It’s also a great way to feed a lot of people at a party. Hmmmm. I’m entertaining tomorrow night, and this could really be the answer.

Everybody can have a bit of the what they like.

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Although Paella is traditionally Spanish, you’ll find delicious variations throughout the Basque country, southern France, as well as Central and South America.

This is a very forgiving dish when made like this at home. Even the rank beginner can look like an accomplished chef.

Serve a nice red wine ( Spanish if you can ) or even a Sangria, crusty bread and a crisp, fresh green salad with it. Dessert should be simple, such as fresh fruit.

Ming Tsai sears sea scallops

This is so easy, and a really impressive dish either as an appetizer or light main course. The sea scallops are often available at Costco either frozen or fresh packaged.

As Ming says, you’ve got to use a hot pan and dry scallops.

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