20th August 2009

    Grilled Mahi Mahi with Pan-Roasted Corn Salsa and Black Beans

    mahiblackbeancorn

    This recipe from Mccormick & Schmick’s Seafood Restaurant Cookbook was deeeelicious and a great summer meal. We needed the grill on for the fish anyway, so we grilled the corn on the cob for the pan salsa. The recipe as written in the book uses a lot more butter and store-bought salsa, but we had just received tomatillos in our CSA box so I decided to make a roasted tomatillo salsa and use that instead.


    Lisa says:

    Hey, it’s Black Bean Mountain!

    Chris says:

    Yes, but look what you get to eat at the summit.

    Lisa says:

    Mmmm… if only this was served at the top of *real* mountains…

    Chris says:

    Pretty good, huh? That corn salsa is good, and I’m glad I made that tomatillo salsa to go with.

    Lisa says:

    Yeah I’m a big fan of this one.

    Chris says:

    Can’t really go wrong with grilled fish — well, unless you overcook it…

    Lisa says:

    …which you didn’t, so no worries.

    Chris says:

    I heart summer!

    Grilled Mahi Mahi with Pan-Roasted Corn Salsa and Black Beans
    2 6-oz mahi mahi fillets
    4 oz barbecue sauce
    1 tbsp butter
    1/2 cup finely diced onion
    1/2 cup finely diced red bell pepper
    1/2 cup finely diced green bell pepper
    1 cup corn, fresh off the cob
    2 tsp cumin
    1 tsp salt
    1 tsp pepper
    2 tsp freshly squeezed lime juice
    1/4 cup Roasted Green Tomatillo Salsa
    1 28-oz can black beans, warmed

    Grill the mahi mahi, basting frequently with the barbecue sauce. Meanwhile, saute the onions, peppers, and corn in the butter until cooked but still firm. Season with the cumin, salt, pepper, and lime juice. Add the tomatillo salsa. Toss to blend. Place a mound of the black beans in the center of each plate and top with the mahi mahi fillets and corn salsa.

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    posted in Main Dishes, McCormick & Schmick | 1 Comment

    6th July 2009

    Catch-Up Post #5: Honey Sesame Shrimp

    honeyglazedshrimp

    This shrimp recipe from The Barbecue! Bible was fantastic — the shrimp come out plump, moist and delicious, with a sweet, slightly spicy honey glaze. Lisa and I loved this preparation and will definitely make it again. On an unrelated note, we’re almost done with the catch-up posts and will return to our regularly scheduled conversations shortly. :)

    Honey Sesame Shrimp
    1.5 lbs jumbo shrimp, peeled and deveined
    5 tbsp sesame oil
    3 tbsp rice wine, sake, or dry sherry
    3 tbsp soy sauce
    1 1/2 tbsp honey
    1 1/2 tbsp sesame seeds
    1 tbsp Thai sweet chile sauce
    1/2 tsp Chinese five-spice powder
    2 cloves garlic, smashed
    2 slices (1/4″ thick) fresh ginger
    2 scallions, trimmed, white part smashed, green part finely chopped and set aside for garnish

    Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade.
    Combine three tablespoons of the sesame oil, the rice wine, soy sauce, honey, sesame seeds, chile sauce, and five-spice powder in a large bowl and whisk to blend. Stir in the garlic, ginger, scallions, and shrimp to coat, then cover and let marinate in the refrigerator for 30-60 minutes.
    Preheat the grill to high.
    Using a slotted spoon, remove the shrimp from the marinade to a bowl and toss with the remaining 2 tablespoons sesame oil. Pour the marinade into a saucepan; remove and discard the garlic, ginger, and scallion whites using the slotted spoon. Bring the marinade to a boil over medium-high heat and cook, uncovered, to a thick, syrupy glaze, about 3 minutes. Remove from heat and set aside.
    When ready to cook, oil the grate. Arrange the shrimp on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp with the glaze as they cook.

    Transfer the shrimp to serving plates and or a platter and sprinkle with the scallion greens. Serve immediately.

    4 Servings

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    posted in Main Dishes, The Barbecue Bible | 6 Comments

    3rd May 2009

    Grilled Shrimp over Sliced Mango Salad

    shrimpmangosalad
    Grilled jumbo shrimp sits atop a slightly-spicy, slightly-sweet thin-sliced mango salad. in this “perfectly-utilizes-the-CSA-box” recipe that I stumbled across while browsing epicurious. The only thing we had to buy was the shrimp — everything else came from our veggie box or the planters outside! It was perfect served with the cilantro coconut rice.


    Chris says:

    Wow, what a great meal — makes it feel like summer!

    Lisa says:

    I’m so glad we’re actually able to grill again.

    Chris says:

    I’m just glad we’re not having another soup.

    Lisa says:

    Hey, what’s wrong with soup?

    Chris says:

    Nothing at all — it’s just, you know… soup. We have it a lot. Anyway, I really like this mango salad. It’s just a bit spicy, but not too much.

    Lisa says:

    I like the lime flavor in it — and you’re right. It’s not overly spicy. Mixing everything with the rice is awesome.

    Chris says:

    Yeah I can definitely see making this again. Maybe next time cutting the mango slices thinner, or cubing them.

    Lisa says:

    These slices are a bit big, but I don’t mind — they taste awesome.

    Grilled Shrimp over Sliced Mango Salad
    For mango salad:
    2 tbsp packed dark brown sugar
    2 tbsp fresh lime juice
    1 jalapeño, thinly sliced, without seeds
    1 medium shallot, thinly sliced
    1/4 cup chopped fresh cilantro
    2 tbsp chopped fresh mint
    1/2 tsp red pepper flakes
    2 firm-ripe mangoes, pitted, peeled, and thinly sliced

    For shrimp:
    16 jumbo shrimp, shelled, leaving tail and adjoining first segment attached, and deveined
    2 tbsp vegetable oil
    1 fresh jalapeño chile, minced, including seeds
    2 tsp ground cumin

    1/2 tsp salt

    Assemble the mango salad by whisking the brown sugar and lime juice in a large bowl until sugar is dissolved. Add the jalapeño, shallot, cilantro, and mint, whisking together. Add the sliced mangoes and toss gently. Set aside.
    To prepare the shrimp, insert a skewer lengthwise through each shrimp (starting at the head end), then transfer to a tray. Prepare the grill for cooking. Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
    Toss mango salad again and divide among four plates. Arrange four shrimp on top of each.

    4 Servings as a first course, or 2-3 servings as part of a meal

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    posted in Main Dishes | 4 Comments

    8th September 2008

    Beef Satays over Thai Salad

    Beef Satays over Thai Salad

    Tonight’s recipe comes from Food & Wine Magazine’s Quick from Scratch Herbs & Spices Cookbook, and is a great quick, light summer meal. Cubes of sirloin are marinated in lemon, salt, pepper, and lemongrass, quickly grilled, and served over a simple salad with a nuoc-chom-like dressing. We were lazy and served it with a quick out-of-the-box Thai Curry Rice.

    Chris says:

    I love these quick recipes.

    Lisa says:

    Especially when they’re this tasty!

    Chris says:

    Oooh, I think I timed the steak perfectly… and I like the lemongrass bits all over it.

    Lisa says:

    Yeah, it’s really good. I, of course, loved the minced garlic.

    Chris says:

    Also, it’s yet another recipe that uses up our mint.

    Lisa says:

    Wahoo! The rice is a nice accompaniment.

    Chris says:

    I knew if I didn’t make the rice you’d claim this was a snack.

    Lisa says:

    Hey! I just got back from a run.

    Chris says:

    I know! All I’m saying is I know what you like.

    Lisa says:

    I like food. Actually, I heart food.

    Chris says:

    Don’t we all…

    Beef Satays over Thai Salad
    1.5 lbs sirloin steak, cut into 1-inch cubes
    4 stalks lemongrass, bottom third only, peeled and minced
    2 cloves garlic, minced
    2 tbsp cooking oil
    2 1/2 tbsp lemon juice
    2 3/4 tsp sugar
    1/2 tsp salt
    1/4 tsp fresh-ground black pepper
    2 tbsp Asian fish sauce
    1 tbsp water
    3/4 tsp rice-wine vinegar
    pinch dried red-pepper flakes
    1 small head romaine lettuce, cut crosswise into 1/2-inch strips (about 1 quart)
    2 carrots, peeled into strips
    1 cucumber, peeled, halved, seeded, and diced
    1/2 cup lightly packed cilantro leaves
    1/4 cup chopped fresh mint

    In a medium glass bowl, combine the steak, lemongrass, half the garlic, the oil,1 1/2 tablespoons of the lemon juice, 3/4 teaspoon of the sugar, the salt, and black pepper. Set aside.
    In a small glass bowl, combine the fish sauce, the remaining 1 tablespoon lemon juice, garlic, and 2 teaspoons sugar, the water, vinegar, and red-pepper flakes.
    In a large bowl, combine the romaine, carrots, cucumber, cilantro, and mint.
    Light the grill over high heat. Thread the steak onto eight skewers. Grill the meat, turning, until done to your taste, about 5 minutes for medium rare. Toss the dressing with the salad and serve topped with the satays.

    4 Servings

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    posted in Main Dishes, Quick from Scratch Herbs and Spices, Thai | 6 Comments

    22nd July 2008

    Grilled Mint Chicken

    Grilled Mint Chicken

    Holy crap mint grows fast.  We ran out of sugar and limes, so mojitos were no longer an option for using up the mint that’s been going nuts in the planter out front.  I found this easy grilled chicken recipe on the kitchn, and it helpfully uses almost an entire cup of mint in the marinade;  shallots and vermouth are also key players.  The longer you can marinate this the better… we let it sit for two hours, and thought it could easily go another.

    Chris says:

    I heart having mint so readily available.

    Lisa says:

    I know… I can’t believe how much they charge for those little packs at the store…

    Chris says:

    I like this… although now I want to add rum and lime to it and make it mojito chicken.

    Lisa says:

    Yum!

    Chris says:

    And hey, it’s like I don’t even have to brush my teeth, my breath is so minty fresh!

    Lisa says:

    Um… how about you still brush.

    Chris says:

    I’m just sayin’.

    Lisa says:

    Yeah. Me too.

    Grilled Mint Chicken
    2 large shallots
    3/4 cup chopped mint leaves
    3/4 cup dry vermouth
    1/4 cup rice vinegar
    2 tablespoons olive oil
    2 tablespoons white balsamic vinegar
    1 pound boneless skinless chicken thighs

    Mince the shallots and mint leaves. Crush or muddle the mint leaves and pour the liquid ingredients over. Whisk thoroughly. Pat the chicken thighs with salt and pepper then put in a bag or bowl and cover with marinade. Marinate for at least two hours. Grill, brushing with extra marinade, for 10-12 minutes over medium heat or until they are only faintly pink in the center.

    2 Servings

    Grill It!

    Sig suggested I submit this for Grill It!, this month’s Monthly Mingle event … sounds good to me!

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    posted in Blogging Event, Main Dishes | 11 Comments


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