This is a great spring or summer meal. First of all, it has an easy one pot type set up (always a plus) and it’s Spanish in influence, which always makes me think of sunny weather. You could easily skip the chorizo if you can’t find any (this requires the real, cured Spanish variety) but if you can track some down it’s highly recommended.
In the oven, the broth, spices, and chorizo kind of work this magic and transform into a thick, flavorful broth. The potatoes are well, potatoey and get all infused with that awesome broth and the fish makes it healthy for you. If you added some bread and a hunk of manchego cheese on the side, you would be even happier. Trust me on that.
As a side note: I often wonder how I got along in the world before I discovered smoked paprika.
Baked Fish, Potatoes and Spanish Chorizo
Adapted from Real Simple magazine; serves two, easily doubled.
1 tbsp . . . → Read More: Baked Fish, Potatoes and Spanish Chorizo
French Fridays with Dorie this week was a peppery-oniony-delightful pot of tastiness, otherwise known as Chicken Basquaise. Lots of bell peppers, onions, a few tomatoes, garlic, chicken and some crusty bread to finish it off. Oh and some red wine.
I don’t have much else to say about this week’s recipe other than that we both really loved it. I don’t even think I changed too much — I didn’t have bay leaves, so I skipped that and added rosemary. No hot pepper on hand, so I used two GIANT green bell peppers and a small red and orange one. Oh and I’m sure I doubled the garlic, just because, why not?
Okay, everyone’s posts and my pictures below.
Four bell peppers and four tomatoes from the garden.
Peppers and onions the pot, cooking away.
Oh yeah, I threw a zucchini in there too.
Now everything is in there.
Chicken browned. Waiting…
Finishing the chicken in the peppery-tomato mixture.
Plated with a mix of wild and brown rice . . . → Read More: FFwD: Chicken Basquaise
The end of summer, huh…then how come we are still in the 80′s? Hopefully, this will be the last week of that and we’ll start to see more proper fall weather (cool and sunny). But in the meantime, I guess it’s still nice to be able to haul the grill out of the garage and whip up some succulent pork chops with a sweet and spicy peach sauce. Especially when the pepper in the sauce came from your own garden.
If you do want to make this dish in the late fall or winter, you could use some frozen peaches or a mango for the sauce. And I think you could also use an indoor grill pan and after searing, just finish the chops in the oven.
Also anise seed? Very underrated seed…it is a superstar.
Grilled Pork Chops with Anise Seed Rub and Peach Mojo
Adapted from Gourmet magazine. Serves 2. Note: If you have the time, brush the anise seed rub on the pork and refrigerate 3-4 hours before grilling.
1 small peach, peeled and coarsely chopped
2 Tbsp fresh lime juice
1 large garlic clove
1/2 jalapeño pepper, diced
1/2 salt, or to . . . → Read More: Grilled Pork Chops with Anise Seed Rub and Peach Mojo
Over Labor Day weekend jwa and I traveled to Port Townsend, WA for a long weekend. We’ve been going there every so often since we first moved to Portland, way, way back in 2000. The first time we visited, it was for a friend’s wedding (she’s from Port Townsend) and we both just really fell in love with the town. It’s full of crumbly bricks, water views, Victorian Era what-nots and it’s just a very unique place to visit. It’s one of our favorite Pacific Northwest locales.
A few trips ago, we first went to a restaurant called The Fountain Cafe and we finally made a return visit this year. I’m really glad we did — it was the best meal of the trip. If you are ever in that neck of the woods, you should definitely check it out.
The Fountain Cafe
920 Washington Street
Port Townsend, WA 98368
Unfortunately, it doesn’t look like they have a website, so no link. It’s a small restaurant, so if you go, try to get there early. And here are some pictures from our trip.
A sunny bench outside the Bishop Hotel.
. . . → Read More: Travels and Photos on the Olympic Peninsula
So, hey, welcome back summer! We’re even supposed to be at about 95 degrees on Friday. Why? WHYYYYYY??? Well, I guess the tomatoes will enjoy the heat. Myself, on the other hand, will not be enjoying it. I may have to resort to eating the leftovers from this cool chicken salad in the basement, with the fan going.
The cucumber gazpacho can easily be doubled. I used our one (so far!) super-large garden cucumber and the soup made two pretty generous bowls. And the salad…the salad was so good! It looks really pretty too, I think these little stuffed leaves would make a great party appetizer. Or you could just eat them down in your basement, trying to stay cool on a too-hot summer/fall day.
Cucumber Gazpacho with Melon
Adapted from a recipe by CuisinArt Resort & Spa; makes 2-4 servings.
1 large cucumber, peeled, seeded, and coarsely chopped
2 green onions (white and green parts), coarsely chopped
1/4 cup chopped cilantro leaves
1/4 cup chopped parsley leaves
1/2 tsp dried dill
1/2 tsp dried mint
1 (1/2-inch) piece fresh ginger, coarsely chopped
1 clove garlic, coarsely chopped
3 tbsp extra-virgin olive oil
1/4 cup plain low-fat yogurt
3/4 tsp kosher . . . → Read More: A Cool Dinner for a Hot Day: Cucumber Gazpacho and Crunchy Chicken Slaw in Endive