Shrimp Bruschetta

We were having some people over and I was grilling dinner by the pool so I thought some shrimp bruschetta would be a light start to the meal that goes very well with some white wine.
Before the guests came I had already cooked the shrimp in some water, flavored with lemon juice, peppercorns and white wine,  shocked them in some ice water and cut them in half the log way.
I had some pesto and some roasted red peppers left over from making dinner a few nights ago so I used them also.
I had picked up a nice baguette from the bakery sliced it, brushed on a little olive oil and toasted them on the grill. Spread a little pesto on the bread, laid some of the roasted peppers on top, topped that with the shrimp halves laid out nicely. Then topped the shrimp with a piece of the roasted red pepper again and some chopped basil for garnish. Finished everything with a light sprinkle of good extra virgin olive oil and some coarse salt & pepper.
I have to admit they didn’t last long and they were really good.
shrimp bruscetta
~ Enjoy ~

Blackened Corvina with Pineapple Relish

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.

blackened fish

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.

pineapple relish

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.

seasoned salt zucchini

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.

plated fish with pineapple relish

Enjoy

London Broil with Brandy Sauce

For the money I like to cook London Broil Steaks, they are easy to cook and taste great.

  • Take the steak out of the fridge about an hour before cooking it to let it come to room temperature, rub a little olive oil and season heavily with salt and pepper.
  • Heat the grill as hot as it will go and cook about 5-7 minutes per side, or until internal temperature reaches 120 degrees, then remove from the grill.
  • Cover with aluminum foil to let the steak rest for 15 minutes.

london broil uncut

While the steak rests make the sauce.

  • For the sauce put 2 tbsp of butter in a sauté pan and heat it until melted.
  • Add 2  tbsp of flour and cook until it is slightly off white.
  • Carefully add 1/4 cup of brandy to the pan. Be careful it will catch on fire.
  • Cook until the flames go out, then using a whisk add ½ cup of heavy cream.
  • Add a cup of water mixed with 1 tsp beef base.
  • Let it cook stirring constantly until you achieve the thickness you desire.
  • Add black pepper to taste to the sauce. Beef base is already a little salty.

Cut the steak slightly on an angle or bias place in the plate.

london broil with rice and squash

Serve with some brown rice and the spaghetti squash that you started earlier, top with the sauce and enjoy.

Labor Day Meal

Well Labor Day is this coming weekend and here is a meal that is made with Red, White and Blue.

  • For the Red – a nice London Broil cooked to medium rare, just seasoned with salt & pepper. A common cut of meat we cook around my house.
  • For the White – a few large sweet onions cut into rounds, brushed with olive oil, and salt & pepper.
    • After charring on the grill they were placed in a bowl with 3 Tbsp of butter and  1 Tbsp of dried thyme then covered with some plastic wrap for 10 minutes so they would steam a little and become soft.p

Grilled onions

  • For the Blue  – Par boil the Blue potatoes and them shock them in cold water. Next out to the garden to get some rosemary and garlic and a baby onion chop the garlic and onion place in a bowl drizzle with some good olive oil add some salt & pepper. I have an iron grille plate that I heated medium hot on the grill place the potatoes on it cut side down for about 7 minutes then flip over for a few more. You can see that I was cooking the potatoes at the same time as the onions.

Red, Purple and White Potatoes

Cut Potatoes

Cut Potatoes

rosemary and garlic

 

 

rosemary, garlic

mixed potatoes

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  • Cut the steak, unwrap the onions, and put the potatoes on the plate and enjoy.

Done Plates1

Done Plates2

Grilled Corvina

Here is an easy meal to put together that is good for you too!

Ingredients:

  • Seafood
    • Corvina filet
    • Olive oil
    • 4 Basil leaves, finely chopped
    • 2 Lemons zested
  • Vegetables
    • 2 cloves of Garlic, diced
    • 2 lbs mini Zucchini, sliced in half the long way
    • 1 large Onion, chopped
    • 2 lbs Patty Pans, whole
    • Cherry tomatoes
  • Compound Butter
    • 2 sticks Butter, unsalted and softened
    • 3 Tbsp Lemon juice
    • 2 Tbsp Garlic, diced
    • 2 Tbsp Basil, finely chopped
    • 2 Tbsp Parsley, finely chopped
    • 1/4 tsp Salt
    • 1/8 tsp Pepper, ground
  • Rice
    • 1 cup Brown rice
    • 2.5 cups water
    • 1 tsp Olive oil
    • Salt and pepper to taste

Steps:

  • Compound Butter. Ahead of time make the compound butter.
    • Mix together the butter, lemon juice, garlic, basil, parsley, salt and pepper.
    • Place mixture on a piece of plastic wrap and roll into a log.
    • Place in a freezer for an hour to set.  After move the butter to the refrigerator.
  • Rice
    • Place the rice, water, olive oil in the rice cooker. (A rice cooker is handy so that you can easily multitask and the rice always comes out the way it should.)
    • Add a pinch of salt and pepper for flavor.
    • Cook.
  • Fish.
    • Rub a little oil on Corvina.
    • Sprinkle the fish with the basil, thyme, lemon zest, salt and pepper.
    • Let the fish rest for about 30 minutes.
    • Preheat the grill to high heat, place a skillet on the grill.
    • Place the fish on a skillet to sear.
    • Cook on the first side for about 11 minutes.
    • Then flip the fish over and cook for an additional 6-7 minutes.

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You know a white fish is cooked when the flesh flakes easily.

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  • Vegetables
    • In a large sauté pan, add a tablespoon of butter and a tablespoon of olive oil.
    • Add the zucchini, onions and patty pans.
    • Cook the vegetables on medium high until they are about 3/4 of the way done.
    • Add in the garlic and tomatoes into the pan.
    • Finish cooking until the vegetables they are tender.

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Put some of the brown rice on the plate, some of the vegetables, and garnish the fish with a slice of the compound butter. The cold butter melts over the hot fish making its own sauce.

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Enjoy!

Leg of Lamb with Mint Pesto

My wife’s family has been helping us repair our bathroom. So for a thank you dinner one evening we decided to cook up some lamb and potatoes. A unique twist to an Irish fare.

  • Lamb
    • 4 lbs lamb legs deboned and butterflied to an 1 1/2 in thickness.
    • Combine in a bowl:
      • 10-12 garlic cloves thinly sliced
      • 1/2 cup rosemary leaves thinly sliced
      • 1 1/3 cup olive oil
      • 4 lemons halved and squeezed
    • Put lamb in the bowl and cover with plastic wrap.
    • Place in the fridge overnight.
  • Potatoes
    • 5 lbs of small yellow new potatoes.
    • Parboil the night before.
    • Shock the potatoes in an ice-bath.
    • Place in a bowl and cover with plastic wrap.
    • Place in the fridge overnight.

Lamp Pics

  • Mint pesto for lamb.
    • In a blender combine the following:
      • 12 garlic cloves
      • 4 oz of pine nuts
      • 4 oz parmigiano reggiano
      • 1 cup basil leaves
      • 3 cups mint leaves
      • 1/3 cup extra virgin olive oil
    • Pulse a few times to start breaking up the ingredients.
    • Run the blender to make a paste, add to thin out the mixture:
      • 1/2 cup vegetable oil
      • salt and pepper to taste

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    • Heat the grill to medium high.
    • Place lamb on the grill with the fat side down.
    • Close the lid for 10-15 minutes.

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    • Flip the meat over.
    • Close the lid and let cook for another 10-15 minutes.
    • The lamb will need to be 130 F for medium rare.
    • Take lamb and place on a cutting board.
    • Cover with foil let the meat rest for 10-15 minutes.

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  • Potatoes
    • 2 bunches of scallions cut into 1-2 in strips.
      • Saute for 2-3 minutes
    • Add 2 tbsp chopped garlic
    • Add to deglaze the pot:
      • 1/2 cup white wine
      • 1/2 cup water
    • Add potatoes and cover the pot.
    • Turn down the heat and simmer for about 10-15 minutes.
  • Vegetables
    • Saute
      • 1 head of broccoli
      • 1 cup of cherry tomatoes
      • 1/4 cup lemon juice
      • 1 tbsp garlic, chopped
      • salt and pepper to taste

The final plate with the sliced lamb with the pesto sauce placed over it along with the potatoes and vegetables.

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