Recipes for fall meals made for two
As much as my husband, Rock, and I like to entertain, there is something to be said for a cozy Sunday night dinner for just the two of us. The quiet time allows us to piddle around in the kitchen together and catch up on what’s going on in our lives.
Although the pan-roasted oysters are usually offered as an appetizer, the “Oyters Mosca” recipe makes just the right amount for two people to eat as a main course. Pictured here, Oysters Mosca, from Mosca’s Restaurant.
Occasionally, we experiment with new recipes we’ve seen on TV or snipped out of magazines, but most of the time we choose to do something easy, like grilling steaks or pork chops to accompany simply prepared vegetables such as asparagus, green beans or broccoli.
Every now and then, however, we fall back on some old favorites.
When the first cool snap of the season energizes us, Rock leans toward Mosca’s oyster pan roast. It’s a perfect excuse to drive to nearby Abbeville to pick up freshly shucked oysters. We usually slurp down a couple of dozen on the half shell and wash down them with an icy-cold brew while we’re there.
Although the pan-roasted oysters are usually offered as an appetizer, the recipe makes just the right amount for us to have as a main course, accompanied by an Italian-style salad composed of Boston lettuce, olive salad, artichoke hearts and anchovy fillets.
Oysters Mosca
Makes 4 appetizer servings
- 1/4 cup olive oil
- 1/4 cup butter
- 1/4 cup finely chopped green onions (green and white parts)
- 2 tablespoons finely chopped parsley
- 1 tablespoon finely chopped garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 10 to 12 freshly shucked oysters, drained
- 2/3 cup Italian-seasoned bread crumbs
- 1/4 cup grated Parmesan cheese
- Preheat the oven to 425 degrees.
Heat the olive oil and butter in a large, heavy skillet. Add the green onions, parsley and garlic and cook, stirring, until they are soft and translucent. Blend in the rest of the seasoning ingredients.
Arrange the oysters in one layer in a baking dish. Combine the bread crumbs and Parmesan, and spread the bread crumb mixture over the oysters. Bake until bubbly and hot, about 15 minutes.
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Although we prefer red snapper, redfish or speckled trout from the Gulf of Mexico, we often resort to salmon to satisfy our seafood yen. We’ve experimented with pan-roasted salmon enough to finally mastered a dish to suit our taste buds. Purchase the thickest fillets you can find for this recipe.
Pan-roasted Salmon
Makes 4 servings
- 4 salmon fillets, each about 8 ounces
- 1/4 cup clarified butter
- Kosher salt
- 2 to 3 tablespoons dry vermouth or dry sherry
- 1/4 cup fresh lemon or lime juice
- 1/4 cup chopped fresh dill
- Preheat the oven to 450 degrees.
Rub the fillets with the butter and season generously with salt. Heat a large ovenproof skillet over high heat until hot. Place the salmon fillets in the skillet and sear them on one side for about 1-1/2 minutes. Flip the fillets over and remove the skillet from the heat. Add the vermouth or sherry and place the skillet in the oven. Bake until the fish is just cooked through, 5 to 6 minutes.
Remove from the oven and sprinkle with the lemon or lime juice. Then garnish the fillet with a tablespoon of the fresh dill.
Serve with boiled new potatoes tossed in olive oil, salt and freshly ground black pepper.
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I am a big fan of sweet Italian sausage, and this has become one of my favorite dishes. Serve it with pasta tossed with olive oil, minced garlic and freshly grated Parmesan cheese. Oh, and some crusty Italian bread.
Italian sausage and peppers
Makes 4 servings
- 4 tablespoons olive oil
- 1 large red bell pepper, seeded and cut lengthwise into 1/2-inch slices
- 1 large green bell pepper, seeded and cut lengthwise into 1/2-inch slices
- 1 large onion, skinned and cut into thick slices
- 1-1/2 pounds sweet Italian sausage, sliced lengthwise in half
- 1/4 cup chicken broth
- 8 to 10 ounces angel hair pasta
- 2 garlic cloves, pressed
- Salt and pepper to taste
- 2 tablespoons chopped fresh flat-leaf parsley (optional)
- 1/4 cup (or more to taste) grated Parmesan cheese
- Preheat the oven to 350 degrees.
Heat 2 tablespoons of the olive oil in a large, ovenproof skillet over medium-high heat. Add the peppers, onions and sausage and cook, turning occasionally until evenly browned, 5 to 6 minutes. Remove from the heat and drizzle in the chicken broth. Transfer the skillet to the oven and bake until the sausage is cooked through, about 20 minutes.
In the meantime, cook the pasta, drain and return to the pot in which the pasta was cooked. Add garlic and the remaining 2 tablespoons olive oil. Season with salt and pepper, and toss to mix. Garnish with parsley and grated cheese.
To serve, arrange the pasta on a large platter and top with the sausage mixture.
