‘Check, Please!’ contestant Tracy Hoover and Dirk’s Fish and Gourmet Shop

Tracy Hoover, finalist for the host of ‘Check, Please,’ joins Dean to explain the interviewing process for the host position. Also, Dean talks with the owner of Dirk’s Fish and Gourmet Shop about all of the wonderful seafood offered at the shop that you can enjoy during Lent! Check out all the delicious recipes from Tracy, and Dirk below.

Tracy’s Arugula Stir Fry with Broccoli and Cashews
Ingredients
  • 2 tablespoons dry sherry
  • 1 tablespoon reduced-sodium soy sauce
  • Cooking spray plus 1 teaspoon of Sesame Seed Oil
  • 1/2 cup sliced shallots
  • 1 teaspoon minced jalapeno, with seeds
  • 1/2 cup frozen corn kernels
  • 2 cups coarsely chopped red bell pepper
  • 1 cup small broccoli florets, halved
  • 1 5 ounce package arugula
  • 2/3 cup roasted cashews
  • 1/2 salt
  • 4 teaspoons grated Parmesan
Directions
1. In a small bowl, combine sherry and soy sauce.
2. Heat a large wok or skillet over high heat. Add oil and spray, shallots and jalapeno; stirfry 10 seconds or until fragrant. Add corn, pepper and broccoli; stir-fry 2 minutes or until broccoli is bright green.
3. Add arugula, cashews, salt and sherry mixture; stir-fry 1 minute or until arugula is just wilted, almost all the liquid has evaporated and vegetables are tender crisp. Sprinkle with parmesan.
NOTE: Feel free to add cooked chicken or steak.
Dirk’s Spicy Shrimp Enchilado
  • This Cuban creole recipe is just as good for a Mardi Gras celebration as it is on any weekday. Makes a wonderful party dish.
  • It is tasty, easy to make, colorful and very healthy, not to mention it has a kick!
  • Make the base ahead of time, it will keep in the refrigerator for a couple of days.
  • Use it with crab and crab claws, fish or chicken too!
  • If you would prefer to serve it over white rice, that is a great option too.

 

  ________________________________  Ingredients
  • 6 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons fresh garlic, finely chopped
  • 2 cups onions, sliced
  • 1 cup of red peppers, sliced
  • 2 cups canned tomatoes, drained and chopped
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1/4 cup capers
  • 1 tablespoon hot sauce( korean sriracha)
  • 3/4 cup dry white wine
  • 3/4 cup green olives
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 1/2 pounds small to medium raw shrimp, peeled and deveined

 

  ________________________________  Directions
  • Saute garlic, onions, and peppers in olive oil over medium heat. Cook 6 to 8 minutes until veggies are tender. Add all other ingredients except shrimp. Cook sauce for about 10 minutes over medium heat. Add shrimp, continue cooking about 6 minutes, stirring occasionally.
  • Ladle hot enchilado over white rice
  • Serves 8 to 10 people. Disfruta!

Ph. 773.404.3475    www.dirksfish.com

Dirk’s Avocado Pineapple Salad
  • This salad is one of our favorite quick summer salads. This ends up on the table as a side with many of our dinners.
  • This salad is made to size for the amount of people you are feeding. We do it by eye, so this recipe is an approximation of our “on the fly” recipe. Make it bigger or smaller as needed.
  • This salad is best made and eaten right away.

 

  ________________________________  

Ingredients

  • 2 parts avocado,chunked
  • 1 part pineapple, chunked
  • 1/4 part red onion, very thinly sliced
  • Kosher salt, to taste
  • 1 part red wine vinegar
  • 2 parts olive oil

 

  ________________________________  Directions
Simply add all ingredients to a large bowl and toss gently to coat everything well.Serves as many as you like! Enjoy!

 

DirkFucikFishMarket-30760670

Owner Dirk Fucik at Dirk’s Fish and Gourmet Shop. (Alex Garcia / Chicago Tribune)

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