My wife and I spend the last two weeks of December with my family in Sarasota at my father’s place. We had a wonderful time with family. I always enjoy time with my father, sister, brother-in-law, nieces and nephew. Unfortunately, my wife and I ended very sick after our trip. To infuse our bodies with some much-needed vitamin C, I came up with this easy dinner.
First cut the skins off of 4 oranges like you see here then here comes the tricky part.
Carefully supreme the oranges and place them in a bowl. To supreme is to cut the orange segments from the membrane. I recommend you do this over another bowl to catch all the juice that will be running down your hand, you will need the juice for the sauce.
In a large sauté pan set over medium high heat put 2 tablespoons of butter in and cook the salt and pepper seasoned scallops for 2 to 3 minutes, turning once, until almost done. Take them out of the pan and set aside for few moments. Deglaze the pan with about a 1/3 of a cup of extra dry vermouth and reduce a little. Add the juice from the oranges, the segments, and the juice that has collected on the scallop plate to the pan. Add another 2 to 3 tablespoons of butter to the pan and remove from the heat. Carefully swirl the pan to not break the segments until all the butter has melted and thickened the sauce. Then toss in the scallops in at the last moment just to heat through.
This evening I served the scallops over some brown rice and some steamed broccoli. It was an easy meal to eat with our sore throats and a healthy meal to make us healthy again! Enjoy!
My dad came down to Florida to visit for a few days and I know he likes fish so I whipped this one up for him after getting him from the airport while he enjoyed the warm weather and the sunset.
Lightly oil a sheet pan and heavily season both sides of the fish with blackening seasoning.
Peel a nice ripe pineapple and cut into small pieces, toss into a mixing bowl add 1 of each finely diced red & green peppers and ½ of a red onion, 1 jalapeño finely diced, ½ cup of good quality olive oil, 1/4 cup fresh squeezed lime juice, a bunch or so of cilantro (some people love it and others hate it, it is up to you) and some salt and pepper. Mix well and set in the fridge of about an hour.
I had some zucchini in the fridge so I cut it up, rubbed it with some olive oil and dusted them with some seasoned salt. Headed out to the grill and fired it up on high.
Put the fish on a pan onto the grill and close the lid. Cook for about 10 minutes then flip over while you cook the zucchini on the other side of the grill maybe for another 10 minutes. You will know the fish is cooked when it flakes apart.
Take the pineapple relish out of the fridge before you head out to the grill so it comes to room temperature.
Today for dinner as you can see I served the blackened fish over some sweet potato mash with the pineapple relish and the grilled vegetables.
My wife loves fresh fruits and vegetables. Every day she has a combination of different fruits and vegetables. Here is one of her favorites. All you really need is a good blender and your favorite ingredients.
1 large watermelon
2 limes, squeezed
1 tsp honey
4-6 oz of fresh ginger (vary according to your taste)
Take all the ingredients and place into the blender. This will make at least a gallon of fresh watermelon and ginger juice. It is quite refreshing in the hot summer.
My wife loves to bake. She made a cake from fresh lemons and ginger. It is light and refreshing. To top it, she took apricot preserves and shaved white chocolate into it. It was very good. To top it off, I made a Chambord sabayon.
I have always enjoyed fresh ingredients. And I thought that a great way to start my new blog would be to show a couple of the fruit plates I have done for my friends and family. Granted these plates look fancy, but for me they are fun and easy.
You will notice with this plate the way the fruit is cut. Simple knife skills can make a huge difference in presentation. And it is always important to have a sharp knife, a dull knife will just leave you open to a possible accident. In the top left corner I used the pineapple top as a garnish but cutting the leaves off and placing the grapes around it. This fruit plate was for my wife to take to a gathering.
You can also have fun with the fruit. In this photo from 2010, I cut the watermelon to look like a fish hook. I used the pineapple tops to accent the rest of the tray. It looked great with the fishing theme wedding shower my wife and I hosted for her brother and his fiance.