Cajun Mahi Mahi Sandwich

The last month or two of entries have been a little complicated - not too challenging, but requiring a good bit of prep work in spots. We'll shift gears today, and go with something quick and easy that you can put together in 10 - 15 minutes. Purists beware, the only thing actually remotely cajun about this is the guy on the seasoning container. Everybody else: It tastes good.

Smoked Steelhead with Roasted Garlic Sriracha Schmear

I really miss my grill. It was nothing special - a decent Char-Broil propane grill -  but it was mine. It was also apparently a fire hazard on my 8th floor balcony. So, it got replaced by an electric unit that tries hard, but isn't quite the same. No fire, no char, and the grill marks kind of just taste burnt. As you might imagine, I was excited to recently discover some indoor options for smoking food. The good people at Nordic Ware have developed the lovely stovetop smoker to your right, and the better people at Amazon sold it to me at 40% off with free shipping. Imagine a sort of Aluminum dutch oven with a high domed lid, smoking rack, and built in thermometer. Visions of brisket and pork butt have been dancing through my head since I purchased it. And of course, it arrived right in the middle of our Meat Hiatus.

Bollinos (Fish Balls)!

So, it's been all together too long since we've had any balls here at Balls and Pie (Don't worry, we've had plenty of pie). If you've been keeping up, and read about our delicious curried tilapia tacos, then you know we're on a meat hiatus. I'm going to repeat that, just because I enjoy the term: Meat Hiatus. Well, except for fish, and according to Ron Swanson, (the official fictional libertarian of Balls & Pie) it's pretty much a vegetable anyway. So, in search of something appropriate to share with you, my internet overlords, I discovered Bollinos - Codfish Balls! They were a pleasantly tasty surprise.

Curried Tilapia Fish Tacos

In which our fearless heroes make delicious fish tacos, nearly from scratch. Also, some guacamole. Sometimes, things just come together. Hannibal would have loved it. So, a month and change of traveling, road food, barbecue and other excess has caught up to us here at B&P HQ, and we're going pescatarian for awhile. To celebrate the first opportunity to prepare something more exciting than Costco's Ultimate Fish Sticks, I decided to try something pretty different, and go for a latin/carribean/subcontinental sort of meal. So, with a refrigerator full of fish, and armed with a couple pounds of masa, I got to work.

Capellini Carbonara

I tend not to make a lot of italian food - in part because of my weird cheese issues, but largely because Mamma DiSalvo (and Sons) have probably fed myself (and brother Balls)  growing up more than mom@ballsandpie. While a bowl of whole grain pasta and some of Mamma's sauce is an easy go-to meal at B&P HQ, I don't often get more that complicated because I know I'm not going to come close. As of this entry...well, not much has changed, but I've found another good way to indulge my obsession with bacon and garlic. And if you do find yourself in the Dayton area, please give Mamma DiSalvo's Restaurant or DiSalvo's Deli a try.