Updated 2011-09-09 20:16:00 ID=650:1

© 2011 The Romantic Table
©2011 The Romantic Table, Fish Tacos with fresh Anaheim Chili Salsa 2011-09-05 13:07:13:301
©2011 The Romantic Table

Fish Tacos with fresh Anaheim Chili Salsa turns a corn tortilla into a masterpiece.

The Lazy Hazy Days of Summer Coming to a Close as Fall Begins with some FUN recipes.

The carefree days of summer are taking their bow, while Fall is waiting to come on strong. But September's recipes, both fun and easy will keep you glowing when you serve these to your family and friends.

Our first recipe this month, Fried Green Tomatoes is so simple and straight-forward you hardly need a recipe! And with this year's crummy growing-conditions (too cool), for the tomatoes, here on the Central Coast of California, many of us unfortunately have an abundance of green or almost-ripe tomatoes on the vine. This recipe answers the question "what to do with them". And after you taste these after they're cooked, you'll be happy that you're fortunate to have green tomatoes available! They almost taste like mini-pizzas!

©2011 The Romantic Table 2011-09-05 13:10:46:302
©2011 The Romantic Table

Fried Green Tomatoes is so simple and straight-forward you hardly need a recipe
First you slice the tomatoes, dip in milk, then in flour, then a breadcrumb and grated Parmesan cheese mixture. Then all you do is quickly saute them and they're all set for eating pleasure. These are great as appetizers or could also be used as a side.

Our second recipe this month is one that I've been personally been craving for months but was disappointed multiple times by several different restaurants' versions, so I decided to dream-up my own version of the "ideal Fish Taco recipe." Our recipe for Fish Tacos Romantic Table Style is delicious! We like to make it with locally-caught firm fresh fish. Ideally you could make it here on the Central Coast using fresh Rock Cod, or the other local favorite- fresh Red Snapper. Either one turns a corn tortilla into a masterpiece! Your family and friends will LOVE it!

We start out by first making our special taco salsa: Anaheim Chili Salsa using some Anaheim peppers, a Jalapeno or two, a little garlic, some lime juice, fresh oregano and a a bit of green onions. Lightly pureed together it's a stunning sauce that not only treats the eye but the palate as well.

Now back to the Fish Taco prep. We lightly bread, in this case, the Red Snapper with a little flour, egg and dry bread crumbs, then quickly saute it until lightly golden on both sides. We then remove it from the pan and diagonally slice into chunks and set aside on a platter. Continuing on we pile in a heated hard-shell corn tortilla some lettuce, tomatoes, some of the fish chunks, with a little bit of our fresh salsa, topped then with
©2011 The Romantic Table, Eggplant Parmesan Romantic Table Style 2011-09-05 13:13:17:303
©2011 The Romantic Table

Eggplant Parmesan Romantic Table Style is based on my mother-in-law's old-time favorite of the much-loved classic
a little grated Parmesan cheese and bite in - and taste food-ecstasy! This combination of ingredients give the mouth a nice crunch and layers of Southwestern flavors of satisfaction. And the nice thing about this recipe, you can make the salsa in advance, as well as prep the fish and vegetables ready for making before your family or friends come. And because you're using the locally-caught fish, it's an economical meal!

Our third recipe, Eggplant Parmesan Romantic Table Style is based on my mother-in-law's old-time favorite of the much-loved classic. This too is an economical meal for a family that's easy to stretch to fit the number of guests at the table. Served as a main course, with a salad, some garlic bread and wine it'll satisfy the most discriminating vegetarian.Served as a side-dish, it'll feed a crowd!

Our pasta recipe this month is Gnocchi with Zucchini, Green Onions and Marjoram and wow! is it ever delicious and mellow. Using ready-to-cook store-bought Parmesan Gnocchi and summer's fresh-off-the vine zucchini that's been sliced lengthwise on a mandoline or by hand it's a real "recipe- sleeper!" We start by lightly sauteing the zucchini and make smooth with a light cream sauce that's punctuated with chopped- fresh marjoram, butter , cherry tomatoes and Parmesan cheese. It is so comforting and a real vegetarian-style "comfort-food" that will sooth and give renewed strength to the lucky diner.

©2011 The Romantic Table, Parmesan Gnocchi with Zucchini, Green Onions and Marjoram  2011-09-05 13:17:08:304
©2011 The Romantic Table

Parmesan Gnocchi with Zucchini, Green Onions and Marjoram made with ready-to-cook store-bought Parmesan Gnocchi and summer's fresh-off-the vine zucchini and cherry tomatoes is a real "recipe- sleeper!"
The first time we made this, we were still suffering with the grief of our wonderful German Shepherd's recent death. It had been a hard week and though we were hungry-just didn't know if we were "up" for a real meal or not. But we had been wanting to try this combination of our garden's efforts, so my husband and I made this one evening of the week our dog died.--Just cooking it together got us in a better frame of mind. We were elated by how good it tasted! Just simple ingredients thrown together but WOW it hit the spot and really did the trick to pick us up! -And it got us through the night! This is a recipe you'll love and want to turn to when you want a soothing, easy, quick and delicious pasta!

Well there you have it! Four new recipes to kick off the beginning of Fall and get back to "real life" and a regular schedule. These recipes all have a couple things in common: they all use locally grown ingredients that not only make the meals taste fresher but also keep the budget on track, while being easy and quick enough to make while we're still transitioning through the Summer-Fall erratic hot to cool temperatures that we continue to have this time of year. Enjoy!

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A tip from Sue!

Sauteing whole garlic

If your recipe calls for whole garlic, it doesn't burn as easily when in larger pieces. But you do need to score your garlic cloves all over in order to release the garlic juices and fragrance .Always be careful to avoid burning the cloves. It'll make the garlic cloves bitter and ruin what you're cooking.