Such a meaty fish
Here is a quick simple way to grill salmon. The grilled oranges are especially good if they are Mandarin.
Grilled Orange Salmon
- 1-2 lb salmon fillet skin on
- 2 Mandarin oranges peeled and separated in half
- 1/2 cup fresh orange juice
- 2 tbsp lemon juice
- 1 tbsp fish sauce
- 2 tbsp soy sauce
- 2 tbsp finely minced ginger
- 2 tbsp olive oil
- Spinach washed and torn into bite sized leaves
Wash fish and pat dry. Season with salt and pepper. Combine remaining ingredients except orange halves and pour into a shallow dish just big enough to hold fish in 1 layer. Place fish skin side up into marinade and make sure it covers all the flesh. Let stand 30 minutes. Meanwhile prepare a fire. When coals are ready grill fish and orange halves until done. Meanwhile heat marinade to a boil and ten simmer until slightly thickened, about 5 minutes. Serve fish on top of a bed of spinach with sauce drizzled on top with grilled orange slices.
To us spring means strawberries and light drinks, sparkling and otherwise. Here are some of our favorites:
That drink is on a jungle safari
Leave this one to me
These strawberries are not quite in season
Hey that rooftop kind of looks like a mountain
It looks like the inside of an artichoke
This tart is fairly straight forward and a great way to use up apples.
Rustic Apple Tart
- 1 1/3 cup unbleached white flour
- 8 tbsp butter
- 1 egg yolk
- Pinch salt
- Ice water
- 1/2 cup sugar, plus 2 tablespoons
- 8 tbsp butter
- 1 egg
- 1 egg yolk
- 1 tbsp Grand Marnier
- 2/3 cup whole almonds ground to flour
- 2 tbsp unbleached white flour
- 4 large gala apples skinned, cored, halved and sliced very thin
- 1 tbsp lemon juice
Make pastry dough first. Mix dry ingredients together and cut in butter. Add egg yolk and enough cold water to form a smooth pie dough. Refrigerate for 30 minutes. Roll out into a 12″ circle. Place into a greased 9″ pie plate. Crimp edges to form crust and prick dough with a fork all over. Place pie plate in refrigerator. Toss apples with lemon juice and two tablespoons sugar in a large bowl. Let stand 30 minutes. Whip the butter and sugar for the filling until creamy. Add egg, yolk, and liquor and whip until smooth. Mix ground almonds with flour and add to sugar mixture. Beat until even. Spoon filling into pie shell. Working from the outside, stand apple slices around tart sticking one edge into filling. Continue until working in a circle until all apple is used up. Bake at 400 degrees for 20 minutes then turn down heat to 350 degrees and bake another 15. Sprinkle remaining sugar on top of apple slices and bake another 10-15 minutes until tops begin to caramelize. Remove from oven and let tart stand at least two hours before serving.
Bouncing back well
After the long winter it is finally time to get back out in the garden. After a good bit of weeding and pruning I have most everything ready for spring. The garlic and carrots survived the heavy, late snowfalls and are already beginning to grow again. I may have lost the turnip roots, but the greens are still salvageable after picking. Instead of a spring crop of turnips, I planted the butternut squash early. Next fall I plan to plant the turnip seeds in late August for a late November/early December harvest since the roots seem to dislike snow.
Of course this means it will not snow at all or snow in November just to spite me. Either way the quality of the greens alone makes them worth planting.
It was also time to add a layer of compost and turn the rest of the garden, as well as plant the spinach and arugula seeds. I can almost taste the garlic scapes and fresh wilted spinach and arugula stuffed into manicotti.
Is your grill still covered in snow? Then maybe bookmark this one for later. Spring is in full swing down here. Don’t be jealous. By mid-April we’ll probably need to turn our AC.
An edible dip bowl
Grilled Truffled Fingerling Potatoes
Purple, red, gold, we do love our jewel tones
Salmon in a Yogurt Sauce
That is a perfect portion of fish
Strawberry Basil Granita
Like something from a dinner on True Blood
It really should be called blueish green cheese
We concocted this on a day so cold, we even wanted our salad to warm us up.
Warm Pear Salad
- 1 bosc pear, thinly sliced and cored (Peeled or unpeeled)
- 2 tbsp butter
- 1 tbsp fig jam
- 4 oz blue cheese, crumbled
- 4 cups fresh spinach torn in bite sized pieces
- almonds, pecans or hazelnuts
Divide spinach among four small plates. Melt butter over medium heat in a skillet. When starting to bubble throw in the pears. Saute for about five minutes. Pears should be tender, but still have some bite. Stir in jam and toss to coat. Turn off heat and sprinkle with blue cheese. Stir until cheese is melted. Divide pears among four plates. Sprinkle with a few nuts if desired.
Check out the teeth on that fish
This is an easy and tasty way to prepare a whole red snapper.
Roasted Whole Red Snapper with Fennel
- 2-3 lb whole red snapper
- 2 bulbs fennel
- 1 lemon sliced into thin rounds
- 4-5 cloves garlic cut into thin slivers
- 1/4 cup dry white wine
- Olive oil
Cut fronds from fennel and slice into 1/4″ thick discs. Coat in oil, salt and pepper and roast in oven at 350 degrees for 20 minutes in a single layer in a large baking dish. Wash and dry fish. Cut 3 horizontal slits into main body of fish on each side all the way to the bone. Rub with oil and season with salt and pepper. Fill with half the garlic slivers. Remove fennel from oven and stir in remaining garlic. Place a line of lemon slices on top of fennel for fish to rest on. Stuff two slices lemon and fennel fronds into the fish cavity. Place fish on lemon slices and top with remaining slices lemon. Pour wine into baking dish and roast until fish is done and fennel begins to brown, about 30 minutes.