Swordfish medallions with soy orange ginger marinade

2 lb. swordfish steaks, whole or cubed for skewers
1/2 c. vegetable oil
3 tbsp. soy sauce
2 tbsp. med. dry sherry
1 1/2 tsp. grated fresh ginger or 1 tsp. dry ginger
1 tsp. grated fresh orange rind
1/4 c. orange juice
Black pepper to taste
Vegetable oil

Place swordfish in glass dish. In bowl combine oil, soy sauce, sherry, ginger, orange rind, orange juice and black pepper to taste. Pour mixture over swordfish, turning to coat with marinade. Let stand, covered and chilled, turning occasionally for 2-6 hours. Preheat grill; brush with vegetable oil.


Place fish on grill, basting with marinade, and cook approximately 10 minutes per inch of thickness, turning halfway through cooking time. Garnish with parsley and orange slices. Makes 4 servings.

Pictured above with potatoes (coated with olive oil, pepper, fresh garlic and Herbs de Provence, then roasted at 425 until desired doneness), and creamed spinach.

Smoked, Cajun spiced Turkey on the Barbeque

Though she decided she didn't want to have a traditional Thanksgiving meal on Thanksgiving, two days later Valerie decided that turkey should be on the menu.

We usually cook just the Turkey breast, but for $8 I bought a whole turkey and decided to cook it non-traditionally. I removed the thighs, drumsticks and wings, and coated them with oil and a Cajun spice rub made for poultry I had in the spice drawer. I then mixed that same spice with a tablespoon or so of honey and some oil to make a paste, and then rubbed my Turkey breast in preparation for the smoker (be sure to get under the skin when you rub!).

I smoked the Turkey at approximately 250 until the internal temp reached 160 (about 4 hours), and also placed the other pieces on the grill (all on indirect heat). Apple and cherry woods were used for the smoke. When the Turkey breast reached abbout 140 I wrapped it in foil until done.

Taste was fantastic (and I have recieved the edict that all turkeys henceforth shall be smoked).This method gave me much more smokey flavor than roasting or smoking the whole bird.  This is important, because the leftovers of the pieces will then be removed from the bone and simmered with spices to make turkey tacos or burritos (more about that in a later post).

To go with the turkey, I made Whipped Potatoes with Cilantro Pesto, and a cauliflower-broccoli-carrot gratin. The garnish, instead of the traditional cranberries, was Black Currant preserves.

Whipped Potatoes with Cilantro Pesto

(Recipe Courtesy Bobby Flay)

This recipe is fairly simple to make if you have a simple food processor.

Mashed potatoes: Peel and boil the potatoes until fork tender.

While the potatoes are cooking, take

1C packed fresh cilantro leaves

1/4 C fresh parseley

1 coarse chopped garlic clove

2 TBS pine nuts

 and process them till smooth.

Add

 1/4 C parmesan cheese

 and some olive oil (till emulsified)

salt and pepper to taste.

Add butter to the potatoes as you mash them, and then and milk or cream and whip with a mixer until fluffy. Fold, do not mix, the pesto into the potatoes... finished look should be marbled rather than blended smooth.

For the Cauliflower-Goat Cheese Gratin:

 (Recipe Courtesy Bobby Flay)

1 head cauliflower, cut into florets
1 bu. broccolli, cut into florets
2 carrots, peeled and sliced

2 cups heavy cream
1/2 pound Monterey Jack cheese, coarsely grated (cooks note: I used Pepper Jack)
2 cups grated Parmesan
6 ounces goat cheese, cut into small pieces
Salt and freshly ground pepper

Directions: Preheat oven to 400 degrees F.

Layer the cauliflower, heavy cream, and the 3 cheeses in a large casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.

 

Irish Nachos for an American Thanksgiving?

So it is thankgiving day. I am sorta falling asleep and flipping channels when I stop on some channel (A&E?, Bravo?, Food Network?) when they are talking about "Bar Food". The restaurant they are talking about is J. Gilligans in Arlington, TX, and they are talking about this creation of "Irish Nachos"; Irish for the potatoes and topped like Nachos.

Now my wife likes nachos, and LOVES potato skins, so this looked like a great bet for her. She had told me earlier she didn't want a traditional Thanksgiving dinner...

My version goes like this:

the potatoes are cut into thick "cottage style" slices (about four times as thick as a potato chip) and then double deep fried till the consistency of crisp French Fries.

They are then layered in a single layer in an oven safe pan or skillet, and topped with pepper jack cheese, diced red onion, diced jalepeno pepper (remove the seeds if you want it a bit more tame), and fresh chopped Cilantro... then further top with shredded cheddar, and fresh cooked chopped bacon.

Put in the oven at 450 till cheese is melted and bubbly, and plate with fresh sliced avocado and diced fresh tomato.

For the dipping sauce, mix sour cream with some spicy mix found in your cupboard; I used a Cajun spice, but any spicy mix will work.

You'll need a fork for this one...

Oh, and Valerie? She said this was one of her absolute favorites...

Vegan Breakfast: Country Potatoes and Dragon Fruit?!

Recently I just had to get out of town, so I hopped in the car and drove to San Diego to visit my Daughter, son-in-law and my little grandson. Sitting on the floor for 4 days and watching a 1 1/2 year old play was just what the doctor ordered.


On morning, my daughter came to me (with those big little-girl eyes and a wistful smile) and said: "Dad, remember those potatoes you used to fix? The ones that you dice small and get crispy with the onions and peppers?"


Being the lazy slob that I am who is unmoved by any emotion, I sprang into action.


To do these right, as you dice the potatoes, put them in a bowl of water, and then drain and pat dry before you put them in a pan. In my opinion, you just have to cook them in a cast iron pan... heated before you put in the oil. Add minced or pressed garlic, salt and fresh cracked pepper, and then stir the potatoes for about a half-hour (or until crispy); add the red onion, red, yellow, orange and green peppers at the end to keep them colorful and fresh.





Since my daughter and son-in-law are vegan, we had recently been shopping and I had come across some fruit I had never seen... one of them was "Dragon Fruit"... at that point I didn't care what it tasted like, I just had to get it! The result below, with tomatoes and avocado added, was the perfect way to start the day...

Swordfish Steaks with Watercress Sauce

If you like swordfish, then run don't walk to the store to get all the ingredients!

This recipe is courtesy of Jamie Purviance in the "Weber's Real Grilling" cookbook.

Sauce:

1 large Garlic Clove, 1 C tightly packed fresh Watercress leaves, 1/4 C tightly packed fresh Basil leaves, 1/2 C sour cream, 2 tbs mayonaise, 1/2 tsp grated lemon zest, 1 tbs fresh lemon juice, 1/2 tsp worcestershire sauce, 1/4 tsp kosher salt, 1/8 tsp freshly ground black pepper

In food Processor, mince garlic and then add watercress and basil and process unitl chopped. Add remaining ingredients and process until smooth.

Season Swordfish steaks with minced garlic, paprika, salt and black pepper.

Grill over direct medium heat with woodsmoke of your choice.

Pictured above are oven roasted potatoes with Olive oil, garlic and herbs, and green beans sauteed with mushrooms and sweet red pepper, and pineapple orange mango salsa.