Fish is so good when we can get it
Because fish went on sale and it’s always grilling season …
Grilled Mahi Mahi with a Sesame Crust over Wilted Kale
For the Marinade
- 3/4 cup soy sauce
- 1/2 cup lemon juice
- 1/4 cup rice vinegar
- 1 tsp oyster sauce
- 1 lb Mahi mahi filet
Whisk ingredients together and let fish marinade in a non-reactive container for 30 minutes. Flip the fish once.
For the crust
- 1/8 cup sesame seeds
- 1/2 tsp sea salt
- 1 tsp black pepper seeds
Grind ingredients in a coffee grinder for about 15 seconds. Leave some rough bits, you don’t want it to be pulverized.
For the kale
- 1 bunch kale torn by hand
- 12 basil leaves chopped roughly
- 1 tsp minced garlic
- 1 tbsp vegetable oil
- 4 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp sriracha sauce
- 1 tbsp lemon juice
Whisk vinegar, oil, lemon juice and hot sauce. Season with salt and pepper. Set aside. Saute garlic over medium heat in vegetable oil. Toss in kale and cook until it begins to wilt. Add basil and continue to saute until basil darkens through. Remove from heat and toss with dressing.
For the fish
Pat fish dry and place skin down on a cedar plank. Pat sesame crust over flesh. Grill over indirect heat until done. Serve over warm kale.
Who doesn’t love a hearty pasta when the temperature drops? That’s rhetorical. If you answered no, you’ve come to the wrong place.
Baked Penne with Eggplant and Capers
This is healthy, the pasta’s whole wheat
This is not approved by my nana
Baked Rigatoni with Ricotta, Peas and Prosciutto
That is a landscape
And the mother of all baked pastas… the timpano
This feeds a family of four four times
Yeah baby so many crazy flavors of awesome
Greg was so supportive in my bid to create the world’s unhealthiest chili mac that I figured he deserved a reward. (OK, he was a bit of a cad, really, but we had some great blue cheese, some leftover chicken and we buy hot sauce by the gallon.)
First, let me say that if you eat your chicken wings with ranch dressing you’re doing it all wrong. The proper accompaniment is blue cheese. Period. Full stop.
Macaroni and Cheese With Buffalo Chicken and Blue Cheese
- 6 tbsp butter
- 1/3 cup hot sauce (preferably Frank’s, but we used Louisiana)
- 1 1/2 cups cooked, shredded chicken
- 1/3 cup flour
- 1 cup milk (not skim)
- 1 16-ounce package elbow macaroni
- 1/2 cup crumbled blue cheese, plus 2 tbsp
- 1/2 cup Camembert or other soft, mild cheese
- Bread crumbs
- black pepper to taste
Melt two tablespoons of butter in the microwave. let cool slightly. Mix with hot sauce and toss mix over chicken. Cook pasta in salted water to almost al dente. Drain and put in large mixing bowl. Stir the chicken mix in and set aside. Lightly grease a 9×12 baking dish. Heat milk in a small saucepan very slowly making sure not to bring milk to a boil or scald. Meanwhile melt remaining four tablespons butter in another sauce pan. Add flour and cook roux till medium brown color appears whisking constantly, about 5 minutes. Add warm milk to roux and whisk till thick and bubbly, about 5 minutes. Add cheese, lowering heat. Stir until combined. mixture. Pour cheese sauce over pasta and mix thoroughly. Spoon into baking dish and spread out evenly. Sprinkle remaining blue cheese over top. Then dust with breadcrumbs. Bake at 400 degrees till cheese is browned on top, about 20 minutes.
It will make you smashed
Don’t let the name fool you. This drink packs a punch. This recipe is adapted from one we found on Templeton Rye’s website.
- 2 oz rye
- 1 oz cherry herring or cherry bourbon
- 3/4 oz lemon juice
- 1/4 oz simple syrup
- 2 drops cherry bitters
- bourbon cherries for garnish
Mix everything but the bitters and cherries in a cocktail shaker with ice. Strain into a tumbler with ice. Shake in bitters. Garnish with bourbon cherries.
Tossing the salad with the dressing is a commitment to finishing all the salad in one setting
We hate the idea of throwing out green tomatoes. With the tomato plants finally pulled, we know it will be months before we see them again. But we also can’t fry them all. Some are simply too small. So we’ve been looking for ways to keep them from going to waste. This salad dressing hit the spot and was the perfect complement to a kale salad.
Green Tomato and Buttermilk Salad Dressing
- 1 cup, coarsely chopped green tomatoes
- 1/2 cup buttermilk
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp chopped fresh basil
- salt/pepper to taste
Puree green tomatoes with a tablespoon of the olive oil. Push puree through strainer. Reserve the juice discard the pulp. Stir in remaining ingredients and season to taste. Pour over a salad of mixed greens, kale, red cabbage and shredded carrot.
Stuffed with whatever is in the garden
Hey, how many different ways are there to stuff vegetables? This recipe takes advantage of fresh green tomatoes, turnip greens and hot peppers from the garden in October.
I know, October. It has been a weird year for the garden.
Bell Peppers Stuffed with Green Tomatoes
- 4 bell peppers halved and cleaned
- 2 cups finely diced green tomatoes
- 1 cup onion finely diced
- 1 tbsp butter
- 1 jalapeno diced fine
- 2 cups chopped turnip greens
- 1 lb ground pork
- 2 cups white rice
- 2 tbsp chopped fresh oregano
- 4 cups chicken stock
- 1 tsp paprika
- 8 slices melting cheese
In a large oven safe saute pan melt butter over medium low heat. Saute onion until golden, then add jalapeno and saute until browned. Add pork and brown breaking into small bits. Add rice and stir to coat in fat. Add green tomatoes and saute until everything is dried out. Add stock and bring to a simmer. Add oregano and paprika and season with salt and pepper. Add turnip greens and wilt, then place pan in oven and bake at 365 degrees until all liquid is absorbed stirring a few times. Remove from oven and let cool then spoon stuffing into halves of peppers and then place in a greased baking dish. Bake at 350 degrees until rice begins to brown then top with cheese and melt. Serve hot.