Cooking with Val

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Smoked Sausage and Spinach Frittata

I love having frittatas for Sunday brunch. It's amazingly versatile in that you can pair it up with a savory side or a refreshing fruit salad. You may also dress it up as much as you want with vegetables, meat and even potatoes or keep it simple with just cheese. It's up to you so have fun with it! Ingredients 8 large eggs 1/2 cup diced smoked sausage 1/2 cup chopped spinach 1 small bell pepper, chopped 1/3 cup buttermilk 1/3 cup shredded cheese ( I use 6 cheese mix: Cheddar, Parmesan, Asiago, Romano, Fontina, Mozzarella) 1 tbsp vegetable oil 1 tsp baking powder 1 tsp Goya Adobo seasoning 1/2 tsp black pepper Preparation Preheat oven at 350 degrees Heat oil in a large skillet. Place diced sausage and sauté for 5 minutes. Add chopped spinach and chopped peppers and sauté for another 4 minutes or until spinach and peppers become limp. Whisk together eggs, buttermilk and baking powder. Add Adobo season and black pepper to egg mixtu...

Po'Boys

If you've never heard of a Po'Boy, you've missed half your life. There are many different variations, my favorite being the shrimp po'boy. Heaping amounts of shrimp is piled into warm toasted french bread and dressed with lettuce tomatoes. I don't like pickles so I always skip that. The sandwich is finished with a remoulade sauce which adds even more levels of flavor. If ever you take a trip to New Orleans, be sure to tantalize your palette with a Po'Boy. One of my favorite spots is Dress It restaurant on the corner of Camp and Gravier street. Drop by and tell them Val sent you!

Escoveitch Fish

Escoveitch Fish (or Escovitch) is a typical Jamaican dish, packed with bold flavors. Typically red snapper is used but one can use any white fish. Porgies or croakers work just fine and they are both cheaper than red snapper. I like going to stores where I can find fresh fish and have store associates scale and gut the fish for me. Ingredients 4 whole red snappers (or any white fish like croakers or porgies) 1 lime, juiced 1 tbsp adobo 1 tbsp all spice 1 tbsp red pepper flakes 1 tsp paprika 1 tsp black pepper 1 tsp garlic, minced 8 sprigs of fresh thyme 1/4 cup and 1 tbsp vegetable oil 1/4 flour for frying 1 white onion, thinly sliced 1 bell pepper, julienned 1 large carrot, julienned 1 scotch bonnet pepper, thinly sliced 3/4 cup white vinegar 1 pinch brown sugar Salt and pepper to taste Preparation Clean fish with lime juice and cold running water. Pat dry, with single use paper towel Using a knife, make 2 incisions on either si...

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