Grilled Halibut with Fava Bean and Oyster Mushrooms

Everyone should eat more fish

Recently bought a halibut.

Make sure the fava beans are really fresh, small and tender. They can also be called broad beans. If you do not have scallion scapes then garlic scapes will do. You could serve this on top of risotto instead. Serves 2.

Halibut Steaks with Fava Beans and Oyster Mushrooms

  • 1 lb Halibut steak
  • 4-6 scallion scapes chopped fine
  • 1 cup small fresh fava beans
  • 2 cups oyster mushrooms broken into small pieces
  • 1 tbsp parsley chopped
  • 1 tbsp basil chopped fine
  • 1/4 cup olive oil
  • 1 ear corn
  • 2-3 dashes Peychaud’s bitters
  • 1/2 lemon
  • 1 tsp zest
  • 1 cup vegetable stock
  • 2 tbsp butter
  • Polenta

Mix olive oil, bitters and lemon juice in a shallow baking dish and marinade fish 30 minutes per side. Prepare a fire in grill. Grill corn until done then chop from cob and set aside. Cut polenta into thick slices and grill until crisp on both sides. In a large saute pan melt butter over medium heat. Add mushrooms and fry until browned on both sides, then add scapes and basil and continue to saute until softened. Add corn and fava beans and mix well. Bring to a sizzle then add lemon zest and stock and reduce by half. Grill halibut over direct heat. Serve fish on top of grilled halibut, topped with fava sauce.

Posted in Dinner, Food, Garden, Grilling/Smoking, Italian, Recipes, Seafood | Tagged , , , | 1 Comment

Grilled Opah Salad

This is so healthy you can have 2-3 bottles of wine to make up for it

This is a great grilled salad. Opah is a mild firm flesh fish similar to swordfish. Splurge on good potatoes for this. This serves 3-4.

Grilled Opah Salad with Asparagus and Poatatoes

  • 1 lb fresh opah fillets 1″ thick cut into serving sizes
  • 1 tbsp garlic scapes chopped fine
  • 1/8 cup lime juice
  • 1/8 cup olive oil
  • 1/4 cup fresh dill chopped fine
  • 12-14 small purple/red or new potatoes sliced in half
  • 10-12 stalks asparagus
  • 1/2 head kale
  • 1/2 bunch spinach
  • Feta

wash fish in cold water, pat dry and season with salt and pepper. Mix scapes, lime juice, oil and dill and add fish. Marinate 4 hours flipping once. Boil potatoes in salted water for 10 minutes then remove and run under cold water to stop cooking. Mix greens together in a bowl. Prepare a dressing of 3 tbsp olive oil, 2 tbsp lime juice, 1 tbsp cider vinegar, and fresh dill to taste. Pour half of dressing over greens and toss well. Prepare barbecue and grill fish, potatoes and asparagus until done. Mix asparagus and potatoes into greens add remaining dressing and toss. Serve salad on plates, top with fish and crumbled feta.

Posted in Dinner, Food, Garden, Grilling/Smoking, Recipes, Seafood | Tagged , , | 2 Comments

In Our Kitchen – All Things B

Basil and arugula for pesto

The baker’s new blender

A bouquet from outside

Proofing bread

A local brew

A bushed dog

To get a peek inside other bloggers’ kitchens hop on over to Fig Jam and Lime Cordial for her monthly roundup.

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Seared Porcini Mushrooms

Fresh porcini are better than truffles

This requires at least 1 lb fresh porcini. Pick caps over stems.

Florentine Porcini Mushrooms

  • 1 lb porcini mushrooms
  • 1 whole head garlic
  • 8-12 leaves basil
  • 1/4 cup olive oil
  • 2 tsp dijon
  • Salt/pepper
  • Butter

Peel paper from garlic. place in foil, drizzle with olive oil and wrap up. Roast garlic in oven until golden and soft. Remove from oven and dump into a blender. Add basil, mustard, and olive oil and pulse until smooth. Season with salt and pepper. Remove stems from porcini, peel skin and cut stems into long strips. Melt 3 tbsp butter in frying pan over medium heat. Saute whole porcini caps and stems until browned on outside. Slice caps into long slivers and serve drizzled with garlic sauce.


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Creole Rabbit

Rabbit the better chicken

This is a great way to cook a whole rabbit.

Creole Rabbit

  • 2-3 lb fresh young rabbit cut into pieces
  • 1 onion diced fine
  • 2 ribs celery diced fine
  • 2-3 carrots diced fine
  • 4 cloves garlic minced
  • 1/4 lb pork belly cut into small dice
  • 2 cups dry red wine
  • 2 cups chicken stock
  • 1 28 oz can tomatoes crushed
  • 2 bay leaves
  • 12-14 basil leaves chopped
  • 4 tbsp butter

Soak rabbit pieces in a bowl of 6 cups water yo 3/4 cup white vinegar for 30 minutes. Rinse off, pat dry and season with salt and pepper. Place pork belly in a large stock pot and saute over low heat until browned and fat is rendered. Remove pork belly to a paper towel lined plate to drain. Place rabbit in pot, turn heat to medium high and brown quickly on both sides. Remove meat and add butter to pot. Melt then saute onion, carrot and celery until soft. Add garlic, bay leaves and basil and continue to saute for 3 minutes. Return pork belly and rabbit to pan and coat. Add wine and bring to boil. Turn to simmer and reduce wine by half. Add stock and tomatoes bring to a simmer the cover and braise in an oven at 365 degrees for 1 hour. Remove from oven uncover lid half way and simmer until sauce thickens and meat begins to fall off bones. Serve over a bed of creamy grits.

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Pickled Radishes

Right in time for a Mexican holiday

So aside from kale the only thing at the farmers market worth buying is radishes. Luckily this helps them taste a lot better. This fills one normal sized wide mouth ball jar.

Pickled Radishes

  • 1 bunch radishes tops removed and sliced very thin
  • 3/4 cup cider vinegar
  • 3/4 cup water
  • 2 tsp sea salt
  • 1 tbsp honey
  • 6-10 black peppercorns
  • 1/4 tsp mustard seed
  • 1/4 tsp dill seed
  • 1 tsp red pepper flakes

Clean and sterilize ball jar. pack in sliced radishes then top with dried spices except salt. In a small saucepan heat liquids, salt and honey to a boil. Pour over radishes and seal. Let soak overnight in refrigerator before serving.


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In Our (New, Shiny Red) Kitchen

After almost a year of rental living, we’ve bought a new home and are seeing red. We’re typically earth tone people and love green, but the previous owners picked a red palette for the kitchen and we’re making the most of it. We love the open layout, wood floors and, drum roll please, gas stove. The dishwasher is even quiet. We updated the lighting and added some seating, but don’t have plans to make other changes. It’s perfect the way it is, shiny red paint and all. We have two sinks, which is one more than we really need. And did we mention how spacious it is? Here’s what’s going on in our kitchen this month:

Some extra seating and a camera-shy dog

Some flowers from the front yard and a vase from an estate sale

An old friend

A new perch for Rocky

Some practical pottery

A wee bit of mint

A spice rack from Katherine’s parents

An antique buffet

Plenty of room for a dinner party

To get a peek inside other bloggers’ kitchens hop on over to Fig Jam and Lime Cordial for her monthly roundup.

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