Sunday, January 28, 2007

Ginger-Lime Swordfish with Pineapple and Mango Salsa

We haven't had swordfish in years because of overfishing and mercury concerns, but I figured last night it couldn't hurt...and now I'll have to forcibly restrain myself from having it every week. This meal was that good.

Before starting any other prep, start cooking some short-grain brown rice.

Ginger-lime swordfish
4 swordfish steaks, about 3 pounds all in
5 cloves garlic, minced
2 limes, zested and juiced
3 Tbsp fresh ginger, peeled and chopped finely
3 Tbsp soy sauce
1 Tbsp toasted sesame oil
1/2 tsp fresh ground pepper

  • Combine all ingredients except swordfish in a bowl, whisk.

  • In a glass baking dish or similar, lay the fish out and pour the marinade over. Let stand for about 30 minutes.

  • Grill over low heat for about 20 minutes, turning every 5 minutes and brushing with marinade

  • Pineapple and Mango Salsa
    1 fresh ripe pineapple, trimmed and cut into small chunks
    1 fresh ripe mango, trimmed and cut into small chunks
    1 lime, zested and juiced
    1 Tbsp fresh ginger, peeled and chopped finely
    3/4 oz fresh basil, cut into thin strips

  • Toss all of the above together, serve with the swordfish as a "sauce"

  • I also made a tossed salad with arugula, one avocado and three small tomatoes. I find the best way to dress such a salad is to drizzle the greens with a bit of olive oil and toss until the greens are well coated, then to add the rest of the ingredients, drizzle with balsamic vinegar and toss. Then add a bit of kosher salt and fresh ground pepper, toss again.

    Sunday, January 14, 2007

    Kota Soupa Avgolemono

    Mom had surgery on Thursday, which went very well. As a consequence, both of my siblings plus Sis's Beau came in last night. Sis had called me last week to relate my recipe for Avgolemono soup like Mom makes it, and I had been wanting it all week.

    It's bizarrely warm here right now, which meant we could eat on the porch. We had soup, Greek salad and crusty organic wheat bread for dipping. It was a lovely evening, and I think Bro, Sis and I are all feeling very fortunate and blessed that Mom was there with us, looking and feeling so well.

    3 large chicken breasts, bone in but skinless (Mom uses a whole chicken, but that takes longer, is more hassle and the soup ends up a bit too greasy unless you skim, skim, skim -- so this is my change)
    8 cups chicken broth, or 8 cups water plus 4 boullion cubes
    1-2 onions, chopped finely
    3 carrots, chopped finely
    kosher salt (if using unsalted or low-sodium broth -- for regular broth, there's already more than enough salt)
    fresh ground pepper
    2 lemons, juiced
    1 cup long-grain rice
    3 eggs

    • In a stockpot, bring chicken, broth, vegetables and fresh ground pepper to taste to a simmer, and simmer for 30-45 minutes, just until the chicken is done.

    • Remove the chicken and vegetables, add 8 cups of hot water, and bring to a boil uncovered

    • Add the rice, reduce heat to simmer, put on the lid and simmer until rice is done, about 20 minutes

    • Meanwhile, remove the bones from the chicken and cut it into cubes, and season the chicken and vegetables with kosher salt (if you used unsalted or low-sodium broth) and fresh ground pepper

    • When the rice is done, seperate the eggs into two bowls (I usually put the yolks into the bowl I have the lemon juice in)

    • Beat the egg whites until frothy, then add the yolks and lemon juice. While still beating, add a couple of ladlefuls of hot soup.

    • Continually beating (I use a big whisk at this point), add the avgolemono sauce into the stockpot. Then add the chicken and vegetables. It should be the right temperature to serve at once, or you can warm it gently. Keep stirring to avoid curdling the avgolemono sauce...but honestly, if you did the beating and slow addition of the broth properly, curdling is not likely to happen.

    Thursday, January 11, 2007

    Shrimp and Feta Stew

    I just had a request from Sis-in-law for this recipe. It is fantastic. We do vary it slightly by using cans of diced tomatoes with green chilis in them already, rather than plain diced tomatoes. Plus, sometimes we'll throw in a little grated goat gouda for a slightly thicker stew.

    Sorry for the long hiatus, I kind of burned out this holiday season. I didn't stop cooking or entertaining, but decided I could give myself a break and not blog about it for a while. :)

    I've been writing the recipes down, though...I have a backlog. Now I just need to start typing them in again.