A while back I photographed a series of "tech tips" for Samsung and Demand Media Studios which covered a variety of topics. Lucky for me I had a bunch a fabulous and willing models to help with the project and we had a blast shooting around Cape May, NJ. I think the shore made for an awesome backdrop, what do you think?
While I was home over the summer I had a chance to do a shoot to add some new portrait and lifestyle work to my portfolio. My very talented sister-in-law did all the hair and makeup, my cousin(and her fabulous friends) modeled, my dad was my grip man and lighting assistant, and my Mother, Aunt, and Cousin all helped with prop styling. Seriously my family is incredible. I loved the way everything came together and each persons personalities were able to shine in their pieces of the shoot.
This is only a handful of the images(I could seriously post for weeks with images of these beauties!) and I will be adding them to my published portfolio soon. I will be sure to post the update here as well. Now, tell me, whatchya think?!
I’ve seen a handful of fish & chorizo recipes surface on pinterest, cooking sites, and magazines lately and I thought I’d post my version of this perfectly spicy dish. I’ve kept this super simple(only 1 pan!) and used the fat from the chorizo to cook the cod. I don't understood why anyone would trash it and then add additional oil back into the recipe. Its full of flavor and its already in the pan?! I guess I can thank my grandma for that since she taught us the same idea when cooking our morning eggs in a cast iron skillet with the bacon fat.
Cod with Chorizo and Oregano Breadcrumbs:
2 Slices of your preferred bread
Salt and Pepper
2 Tablespoons fresh Oregano Leaves
1 Small Shallot, thinly sliced
2 oz. Spanish Chorizo, diced medium
4 Skinless Cod fillets
Toast bread in toaster(or oven if you prefer), tear into large pieces, and pulse bread in food processor just until they form large bread crumbs. Season with salt, pepper, and oregano leaves. Set Aside.
Cook chorizo and shallots in a skillet over medium heat just until crisp. Remove from pan with slotted spoon. Set aside.
Season cod with salt and pepper. Add to chorizo greased pan cooking about 3 minutes on each side or until fish is cooked through(times on this depend on how thick your cod is cut).
Plate cod topping each with chorizo and breadcrumb mixtures.
Of course this recipe is delicious as is but with the summer heat and humidity ever present in NJ I figured a cold beer would be the perfect accompaniment. Q and I have been trying a bunch of new(to us) craft beers since we learned our local liquor store lets you mix and match six packs of micro brew singles. Its been fun doing our own little tastings but I just couldn't decide which would be best for this recipe so I asked my dear friend John for his personal recommendation. Of course the beer he suggested was a perfect pair so I asked him to write the recommendation for the post:
“The salt, smoke and spice of this dish require a beer that can hold its own to wash them down. Although it’s easy for me to lean towards IPAs all summer long when Kate asked me what beer I’d drink with this meal my first thought was a Saison. Ommegang’s Hennepin is one of the best Saisons I’ve had and I felt it would fit the bill just right. You will taste the citrus and spice flavors and finish with the fruity funk of Belgian yeast leaving your tongue ready for another chorizo infused bite. (Saison Dupont should work well here too if you can’t find Hennepin)”
Let us know what you think about the pair. Happy Friday blogland!
Its been entirely too hot(and muggy!) to turn my oven on for any extended period of time so when I saw this recipe only required a quick trip under the broiler I put it on my list for this last week!
Going with the super quick cooking theme I figured couscous was a worthy side dish and guess what I found on the side of the box? A decent recipe! My mom's famous story of a "failed recipe found on the side of a ketchup bottle" has nearly always deterred me from using any recipes that are part of the packaging but this one(minus the broccoli because I just didn't have it on hand!) seemed legit and you know what? It was pretty good!