Member Spotlight: Shannon Taliercio
Each month we’ll be highlighting a member of the Contemporary Club of Ho-Ho-Kus through a member profile here in the Blog section of our website. These posts allow us to learn more about the women who comprise our club, providing a snapshot of their interests, family and life. You may discover that you worked at the same company or that you love the same restaurant for date night. Or you may be stumped by the “Two Truths and a Lie” final question. Enjoy!
-I can do the entire dance from dirty dancing – including the lift
– I rushed the stage at a James Taylor concert and got my (homemade) I heart JT shirt signed.
(Editor Note: The below recipes are Shannon Taliercio’s original recipes)
Shisito Peppers with Miso and Pistachios
This recipe is inspired by a dish I had at Pubbelly in Miami. The only place I have found that sells Shisito peppers in the area is FreshDirect.
4 oz of shisito peppers (2 cartons)
Dressing
2 tbsp White Miso
2 tbsp Water
1 tbsp mirin (rice wine)
1 tbsp rice wine vinegar
1 tbsp sugar
Handful of pistachios, shelled and crushed
Steps:
- Combine all of the dressing ingredients in large bowl and mix until creamy. Set aside.
- Heat a skillet with a tsp of peanut or other mild cooking oil. When the oil is shimmering, add the shisito peppers. Be careful it may splatter. Let the peppers sauté, tossing occasionally, until they start to brown and blister, approximately 3 minutes.
- Throw the cooked peppers in the large bowl along with the miso dressing and toss to coat.
- Plate and sprinkle with the crushed pistachios
Swordfish with Smoked Paprika
Serves 4
This dish is inspired by a very popular Spanish recipe, Pulpo a la Gallega. Cooking octopus is very labor intensive so I modified the dish to be prepared with swordfish for an easy weeknight dinner.
Ingredients:
2 lb swordfish chunks (Pete’s Fish Market sells them precut at half the price of a swordfish steak!)
1 ½ lbs of fingerling potatoes (1 bag)
Salt & Pepper
Olive Oil
2 cloves garlic, chopped
Paprika Sauce
2 tbsp smoked paprika (pimento)
½ tsp cayenne pepper (more or less to taste)
1/3 cup of olive oil
Juice of ½ lemon
Splash of Sherry Vinegar
2 pinches of salt
Potatoes:
- Preheat the oven to 400 degrees.
- Slice the potatoes in half lengthwise and toss with olive oil. Spread out on a large rimmed baking sheet and sprinkle with salt and pepper.
- Bake for 25 to 30 minutes until lightly browned and fork tender.
Swordfish:
- Combine all of the ingredients for the paprika sauce in a small bowl and mix. Set aside.
- Pat the swordfish chunks dry with a paper towel and sprinkle with salt and pepper.
- Heat oil in a large skillet over medium high heat. Once the pan is hot sear the swordfish on all sides until cooked all the way through. This should take approximately 5 minutes total. You might need to cook in batches.
- Once all of the swordfish is cooked through and the potatoes are cooked add the Pimenton sauce to the pan with the swordfish and toss to coat and heat through.
To serve, place some potatoes in the bottom of large soup bowls and spoon the swordfish over the potatoes. Add reserve sauce as desired.
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