Hi everyone! Happy mid-August! With school coming near (ahhh), the summer feel beginning to wind down and the heat raising up to scorching heights, I figured I need to spit out all my summer dinners fast as I can so you guys can hopefully enjoy making them by the end of the summer!
I hate the fact that it is literally August 17th and I am already seeing back-to-school things in the media- well, that’s outrageous. All people talk about in August is how they are SO sad to end summer, but my logic is, why spend your time complaining while you could be enjoying the fun and soaking up the last rays of summer sun before, (sigh), it’s back to long days of math tests and long lessons.
This meal is an incredible meal for the summer. For a while, this fish that my dad would make was the only kind I would eat. And there is a good reason. For kids who don’t like fish, this is the perfect starter to get you into it. The thin filet of fish that glistens in the center is surrounded by the crispiest breading and perfect seasoning. Honestly, if you told toddlers that it was healthy french fries, um, they would eat it.
Watermelon is a word that sums up summer- refreshing, easy, delicious, fruity, sweet and liberating. Paired with tangy feta and bitter arugula to offset its sweetness, and vibrant tomatoes for a toast of summer, and dressed with a light dressing that enhances it but doesn’t steal the stage, well, it is stupendous.
For the dessert, I had a little fun. I wanted to make something easy, summery and perfect. We bought some vanilla bean ice cream, some fresh blueberries and raspberries and headed home. I literally put the berries in a pot with butter sugar, orange juice (of course) and some spices and stirred it until it was bubbling and saucy. Served hot over ice cream… so good.
These two past posts about summer dinners are really my pride and joy. If you are planning on cooking any of the recipes on my blog, cook those. Thanks! HERE WE GO:
Watermelon-Feta Salad with Arugula:
Inspired by Brooklyn Crab
- About 1/2 of a seedless watermelon, balled with a melon baller or chopped. You could also buy precut.
- Arugula to taste. I trust your judgement. Not too much, not too little.
- 1 cup cherry tomatoes, halved.
- Crumbled feta, to taste.
- Olive oil.
- Balsamic Vinegar.
- Balsamic glaze or crema, if you have it.
- Salt and pepper.
- A bit of lemon juice (optional)
- Mix together the watermelon and tomatoes in a large salad bowl.
- In a small bowl, mix the vinegar, oil and salt and pepper. Taste and adjust the levels of different ingredients.
- Add the feta. Sprinkle the crumbles, scattering around the bowl.
- Dress the salad, then add the arugula and toss. Serve immediately. NOTE: Arugula wilts in liquid very quickly, so if you are making it in advance, always add the arugula right before serving. Pour some balsamic glaze over it if you have.
Panko Breaded Pan-Fried Flounder with Lemon
Thanks to my dad
- 4 thin filets of flounder (or other flat fish such as sole)
- 2 cups of Panko (Japanese breadflakes. You can use regular as well.)
- 2 egg whites
- Olive oil
- Salt and pepper, to taste
- Take out two flat dishes. They can be any size BUT they must be big enough that a filet can lay flat in them. In one dish, put the egg whites. In the other, spread the Panko. Have more on hand, because you might need it.
- Remove any small bones you may see on the filets. Lay one filet in the egg whites, then flip. Put the filet in the panko, and sprinkle some salt and pepper on the face up side with no panko on it. Flip the fish in the panko. Put some more panko on top of the fish in addition to the panko that stuck to the egg wash.
- Meanwhile, heat a pan on medium-high heat with olive oil. When it is hot, put the fish into the pan. When the edges of the filet are golden and the filet looks kind of opaque, flip. (3-5 min. on each side).
- Repeat with other filets. Garnish with lemon.
Ice Cream with Warm Berry Compote
Spice ideas partially from Bon Appetit. They included garam masala in their recipe for peach pecan cobbler, for warmth and I thought it would add strong aftertaste.
- 1 pack of blueberries, washed
- 1 pack of raspberries, washed
- Orange juice
- Pinch of ginger
- Pinch of nutmeg
- Pinch of cinnamon
- Pinch of garam masala
- 2 tablespoons unsalted butter
- Vanilla Bean ice cream
- Put the berries in a pot over medium heat. Add the butter and stir. Let it simmer for a little while until the juices are partially released. Add a generous amount of sugar.
- Add the orange juice and spices and stir constantly until it looks saucy.
- Taste and adjust sugar levels. Pour on top of ice cream. Enjoy!
I hope you enjoyed this recipe! Comment if it sounds good, or “like” it!
Keep cooking 😉