Grilled whole fish

This is a recipe from Splendid Table with Lynn Rosetto Casper.
We used a pretty large fish, and increased the cooking time to
8 minutes per side and feel it could have had a few minutes
longer. It was adventure-some and tasted really good. After
dinner we cut the fish into serving sections,and froze 6 portions
to use for future dinners.
The fish had a subtle smokey flavor.

Your Basic Whole Grilled Fish Strategy

Your Basic Whole Grilled Fish Strategy

Chris Schlesinger, John Willoughby

From License to Grill, by Chris Schlesinger and John Willoughby.

THE NINE-STEP PATH TO GRILLED WHOLE FISH NIRVANA

Choose the right candidate and make sure it's really fresh. If you're grilling one whole fish per person (which is the best plan), you should look for fish that weighs between 1-1/4 and 2 pounds. Any larger than that, and you'll have trouble flipping them.

Start with a big hot fire and let it die down, catching it just as it turns from medium-hot to medium.
Make sure your grill grid is hot and clean. The best way to do this is to put the grid over the coals just after you light the fire, scrub it well with your wire brush, and then leave it on as the fire heats up and dies down.

Oil the fish very lightly before you grill it, and make several horizontal slashes about 1" deep in the sides of the fish -- these will help it cook more evenly and also make it easier to tell when the fish is cooked properly.

Lay the fish over the fire and don't fool with it for 4 or 5 minutes. You want a good sear to form between the fish and the grill, which makes it easier to turn when the time comes.
After 4 or 5 minutes, use your tongs to sort of worry the fish free of the grill surface, Don't turn it at this point, just clear it from the grill.

Continue to cook on that first side as long as possible, until it's just in danger of getting overdone on that side. At that point, roll it over gently ­ don't flip it, just roll it, as you would a sleeping bed partner. This is the only time you'll be turning the fish.
If the fish should rip apart when you are moving it, it's time to bail. Get a spatula, lift the pieces off the grill and onto a baking sheet, and finish it in a 350 degree oven, It will still taste great, but the presentation is going to suffer.
To check for doneness, probe around in the slits you made in the side of the fish. The flesh should be almost completely opaque with just a hint of translucence. Remove from the grill and eat immediately: you have arrived.

Marco Polo Short Ribs

 This recipe is a crock pot recipe, but I cooked it in the oven because it was a weekend and I had time.  The prep isn't long, but the cooking time is about 4 hours.  I'll tell you at the end why I liked it better than the crock pot.

 The title comes from the addition of tomato sauce and ginger, plus horseradish.  The flavors work great together.  Ingredients:
4 lbs beef short ribs
1 8oz can tomato sauce
1 cup beef bullion or water
1/4 cup red wine
1/2 onion sliced
2 TBSP prepared horseradish
1 tsp salt
1/4 tsp ground pepper
1 tsp ground ginger (or fresh grated)
2 TBSP cornstarch

 Brown the ribs on all sides, add sliced onions, and sauce.  Bake in oven heated to 350, then turn heat down to 325 or 300. The ribs were not frozen at all so I turned the heat down.  But if they were still thawing out I would have opted for 350 degrees.

 Bake for 2-3 hours.  The ribs will start to shrink and you can then add potatoes, and carrots.  Cook another hour or two.  When the potatoes are done and the fat on the short ribs has shrunk and made a transparent layer over the juice, remove the dish from the oven.

 Put the potatoes and ribs in a serving dish.  Then laddel the clear fat off the pan juices.  Make gravy with the cornstarch, water and pan juices.

Enjoy your tender meat!

Cajun Style Fish Steaks

This is really good for fish. Use Cod or Halibut or your favorite!
Serves four (or how many steaks you use)

Ingredients:
4 cod,halibut steaks each weighing about 6 oz
2 Tbsp plain yogurt
1 Tbsp lime or lemon juice
1 garlic clove crushed
1 tsp ground cumin
1 tsp paprika
1 tsp mustard power
1/2 tsp cayenne powder
1/2 tsp thyme
1/2 tsp oregano
Peanut oil

1 Rinse fish and pat dry on absorbent paper towels. Combine the yogurt and lime juice and brush lightly over both sides of the fish.

2. Combine the garlic, cumin, paprika, mustard powder, cayenne, thyme and oregano. Coat both sides of the fish with the seasoning mix, rubbing in well. I might have put the yogurt on a bit heavy. So I didn't rub too hard but made sure that all areas of the fish were covered.

3. Brush a ridged grill pan or heavy frying pan with a little peanut oil. Heat until very hot. Add the fish and cook over high heat for 4 minutes or until the underside is well browned.

4. Add more oil if necessary and turn over and cook for another 4 minutes or until the steaks have cooked through. I had my burner set on 7 and 4 minutes was just right. The steaks were about 1 inch thick. There is a large spine bone in the center which needs to get hot.

Serve immediately.
The "expert" sporting my new Apron!

Pumpkin, Pork and Apple Stew

This is a really tasty stew! It was going to be served to the Utah family when they came for Thanksgiving, but alas they didn't come, so we ate it ourselves.

This was in Relish Magazine for October.

I actually used half of the squash. A crock pot gets crowded pretty quickly.

With all the ingredients in the pot, you can see that there is not much room. Put the meat in first and then the veggies. Remember that crock pots don't loose water while cooking.
The finished product! In case you are wondering, I didn't have pork on hand like I thought, so I substituted chicken. But I can imagine the pork being really flavorful.

3 Tbsp all purpose flour
2 tsp crushed fennel seeds
1 tsp salt 1/2 tsp pepper
2 - 2 1/2 lbs of pork roast cut in chunks
3 Tbsp Olive Oil
1 onion, sliced
2 1/2 C chicken broth
1 1/2 Apple Cider
1/4 C Apple cider vinegar
3 C peeled fresh pumpkin or butternut squash
2 Carrots cut in chunks (be adventurous, buy parsnips for this recipe)
2-3 red potatoes cut in chunks
2-3 Granny Smith apples cut in chunks

1. Place flour, fennel seeds, salt, pepper and pork in a large zip-top plastic bag. Seal bag and shake to coat meat.
2. Heat 2 Tbsp Olive Oil in Dutch oven (or skillet if you cook the stew in a crock pot). Add half the pork and onions. Cook until browned, remove from pan. Add 1 Tbsp olive oil and cook remaining meat and onions until browned.
3. Put meat and onions, and vegetables in large crock pot. Add broth, cider, and cider vinegar. Set on high setting for 3 hours or so. Then reduce heat to low setting.
4. When ready for dinner, check the broth by moving some vegetables with a large spoon. If thin add cornstarch/water mixture. Pour it into the pot by holding some veggies away and then stir it a little. Do this in several places. Wait a few minutes (or give Cooper the 5 minute Elmo warning) and serve.
This is really, really good!!

Food in Hawaii

One of the restaurants we went to was Korean.


This image is from a newspaper. Every time we went to eat dinner, I didn't think about bringing my camera. Our first night we ate a Red Lobster. It was walking distance from our hotel, and we were very hungry. It was a good dinner, but not unusual or very interesting. The next night
we tried to find a restaurant, and when we couldn't find it, we went back to our hotel and ate there. The next day we tried not to walk too far, due to blisters, so we ate a big lunch, with two Mai Tais for each of us, and decided that was dinner. The following day we went to the Sea Side Bar & Grill. We had our choice of steak or seafood. It was standard fare, and good, but not the most amazing food, except for their Mai Tai. It was served in a huge goblet that held about a quart of liquid! We didn't finish our drink. Again, no camera. The next night, we stuck our necks out for an experience.

Then we went to the Kobe restaurant, and had a wonderful experience. We had our choice of various types of dinner including the kind that is cooked right in front of you. So we were seated at a table/grill with another younger couple. When the waiter asked them for their order, the lady went on about how she won't eat beef, or shrimp. She was putting all kinds of restrictions on what they could offer. When the waiter asked us, I told him that we didn't really know what we were ordering, but wanted an experience with Japanese cuisine. He moved us to another area in the restaurant, and we sat at a bar, and the man behind the counter took our order. We had yellow fin, and some sushi that was like a roll of rice with a piece of fish draped over it. We ate kind of fast, I don't know why. But anyway, we each had four of the rice rolls, plus three or four pieces of the yellow fin, and also 5 sushi rolls. It was soooo good. I was so sad that I didn't have my camera, because the food was arranged like a work of art!

We enjoyed that experience so much, we thought we should try another ethnic restaurant. We had dinner at another sushi restaurant called DoraKu Sushi. An amazing dinner. We had one warm dish and one cold. The vegetables were on the hot dish were usual sliced and fried with a wonderful butter fish. On the plate also was a mound of raw beet that was sliced so thin it was like red hair on the plate. It tasted good, too.

The Korean restaurant was very interesting. There was a lot of meet choices like sausage, pork bone, oxtail, beef rib, even snail soup. We had beef rib soup and it was wonderful.

On Saturday we walked to China Town and had lunch at Golden River Restaurant, Vietnamese and Chinese Cuisine. We had an interesting beverage with dried lemon in one, and the other dried plum. The had been reconstituted, I think like tea, in hot water, and then cooled. Refreshing because they were not too sweet.

I think Ed had fried pork, and I had fried chicken. There were several sauces on the table from soy to a hot dried pepper sauce. Lots of garlic (not my favorite).

This was our last night we went back to DoraKu Sushi and had another amazing meal. We liked to eat here because we could sit outside.

While we waited for our order I tried to get a photo of someone else's dinner but had a blurry picture because of my shyness, I didn't ask if I could take the picture.

Our dinner was fabulous. The sushi roll had a thin cucumber ribbon on the outer layer. It was crunchy and tasty. The other plate is the butter fish that we had again, note the red beets at the edge of the picture.

Dessert! Ahhh...Brownie tempura with ice cream! YUMM!!

Potato Crust Quiche

This recipe is one that I modified from the traditional pie crust lined Quiche. I like the potatoes for the crust because I think that it adds more substance for a dinner choice.

Ingredients:
Potatoes - two potatoes, .
Vegetable - two carrots, you can use vegetable you prefer, chopped broccoli is also a good choice.
Onion - can be any kind you like. I used scallions.
Roasted red pepper - remember your frozen ones that you made a few months ago? Also Cost Co sells jars of red peppers.
4 eggs (add 2 more eggs for a larger pan)
1 cup milk (2 cups for a larger pan)
2/3 cup grated cheese (increase cheese for larger pan) I used a creamy Asiago, but kids might prefer a more standard cheddar
2 Tbsp flour (increase to 4 Tbsp for larger pan)
1/2 tsp salt


Coat a 9 inch pie plate with oil, and line the pan with sliced potatoes. If you are making quiche for more than 3-4 people, you can use a 9 x 13 inch rectangle pan.

Put a layer of grated vegetables on top of potatoes. Microwave until potatoes are done, about 5 minutes at "vegetable" (medium?) setting.

While veggies are cooking, get eggs, milk and cheese ready. I didn't cook the scallions, but if you use raw onions and red pepper, do it now in a skillet. You can add flour to those ingredients if you like, or just mix flour into the egg-milk mixture. Break up any lumps of flour.

Put red pepper and onions on potatoes. Add the eggs, milk, cheese and salt.

Bake at 375 degrees for 20- 30 minutes or until a knife comes out clean when poked into the center.

Carmelized Upside-down Pear Pie

This tasty recipe came from my cookbook, Cooking with just four ingredients.
I choose it because we have a lot of pears on our Asian pear trees. If you are considering planting a fruit tree, Asian pears have no pests so they don't require spraying like apples and peaches do. We purchased ours from Stark Bros. catalogue. We need two trees to pollinate, and so we have 2 types of Asian Pears (there are three).
5-6 firm, ripe pears
1 cup powdered sugar
1/2 cup butter
8 oz. shortcrust pastry


1. Peel, core, and slice the pears. Toss with some of the sugar.


Melt the butter in a 10 1/2 ovenproof omelette pan. Ed suggested that I use a non-stick pan, which would have making the removal of the pie from the skillet.

Add remaining sugar. When it changes color, arrange the pears in the pan.

Continue cooking, uncovered, for 20 minutes, or until the fruit has completely caramelized.

Preheat oven to 400 degrees. Roll out pastry on a lightly floured board, slightly larger than the pan. Lay the pastry on top of the pears and then carefully tuck it in around the edge. My not-so-long fingernails cut the pastry, so be careful!


Bake for 15-20 minutes. Let the pie cool in the pan for a few minutes. To unmold, run a knife around the pan's edge, then using oven gloves, invert a plate over the pan and quickly turn the two over together.

If any pears stick to the pan, remove them gently with a spatula and replace them on the pie. The pie is best served warm.