By mlb, on March 22nd, 2009%
So, I originally made this one night for dinner when jwa was off doing some kind of geekery after work. Mainly, because he is not crazy about chili and is super picky about seafood. I tried this because I had frozen shrimp and bay scallops to use up and it sounded like an intriguing way to do that. But, wow, it was really good too!
I tweaked it a bit (original recipe was from the foodnetwork.com site), mainly by omitting clams, and adding the orange zest/juice and chicken broth. This is also a great use of frozen and defrosted bay scallops, as they are not being seared or anything, just cooked in the tomato-y broth.
Seafood Chili
1 tbsp vegetable oil
1 large white onion, chopped
3 garlic cloves, crushed and minced
1 red bell . . . → Read More: Really Flavorful Seafood Chili
By mlb, on December 11th, 2008%
I really like listening to The Splendid Table Sunday nights while I make dinner. A few weeks ago, I heard this recipe and could not wait to make it. I just did and wow, so good. jwa was raving.
Close-Roasted Pork with Mole-Inspired Spice Rub
from The Improvisational Cook by Sally Schneider, as heard on the Splendid Table
2 1/2 tbsp Mole-Inspired Seasoning (recipe follows)
1 tbsp plus 1/2 tsp kosher salt
1 tsp sugar
3-1/2 pounds pork shoulder, trimmed of excess fat, tied to make a compact Roast (bone-in is preferable, though boned is fine)
1 head of garlic, broken into cloves but not peeled
In a small bowl, combine the mole seasoning, salt, and sugar. Rub all over the pork shoulder and place on a plate. Marinate for 1 hour unrefrigerated, or 2 . . . → Read More: Close-Roasted Pork with Mole-Inspired Spice Rub
By mlb, on October 23rd, 2008%
First off, can I just say that I am looking forward (I think!) to Nov 5th? I am getting sick of having to obsessively check wonkette, fivethirtyeight and google news > elections like 50 times per day.
::sigh::
Anywho, this recipe is from Food & Wine, via Bobby Flay, and it was super good. I changed some things so I’m going to say that I adapted it from Bobby Flay. We like the Mahi Mahi as you can find it at Trader Joe’s, frozen, for about $6-something a pound. Woo-hoo! I’ve seen it both plain and marinated in a chimichurri-type marinade. This was that variety — I just wiped off the extra marinade after defrosting it.
If you have leftover pesto it is excellent with pasta, chicken or, uh, a . . . → Read More: BBQ Mahi Mahi with Cilantro & Yellow Pepper Pesto
By mlb, on March 21st, 2008%
This was so good. It satisfies the hungry-hungry-not-easily-appeased Mexican food craving but also it’s fish so it’s healthy for you. Not a lot more to say. I will let the images do the talking.
Oh, here’s a good thing to know — you will need at least two oranges for this recipe (based on halibut for two people). If your oranges are small or not very juicy you will need maybe three. So, uh, just buy three and be safe.
Chile-Glazed Halibut with Avocado-Tomatillo Sauce
Adapted from Bon Appétit magazine
Glaze
6 tbsp fresh orange juice (about 1 large orange)
6 tbsp honey
1 1/2 teaspoons minced canned chipotle chiles
1 garlic clove, coarsely chopped
1/4 tsp ground cinnamon
1 tbsp chopped cilantro
Sauce
1 large avocado, halved, pitted, peeled
1 big handful cilantro
1/4 cup tomatillo salsa
1/4 cup fresh . . . → Read More: Halibut + Oranges + Avocado = Awesome
