Tips For Grilling Fish

A common sense video giving tips for grilling fish. Some fish are just not meant for the grill and the cleaner the grill and oiled before grilling are key. I have grilled fresh swordfish before and made a mayonnaise and rosemary and lemon basting mixture which will eliminate the need to oil the fish itself.

If you are going to get some sword fish on sale, try this basting mixture on the fish.

• 1/4 cup of mayonnaise
• 1/2 tsp. freshly minced rosemary
• 1 1/2 tsp. lemon juice
• salt and black pepper to taste

1. Salt and pepper both sides of the fish.
2. In a small bowl combine the mayo, rosemary and lemon juice. Mix well.

Now view the video for the tips.

Summer Tomato Recipes

The arrival of fresh from our garden tomatoes, vegetables and herbs can't come soon enough. But I'm not wanting to wish my life away either. These seasonal recipes are delicious as a side dish or a light lunch.

We have so many to choose from now - varieties of cherry and grape tomatoes. Aren't they gorgeous?
Nothing like visiting your local farm stands to get the cream of the crop. We are planting cherry tomatoes along with larger tomato varieties this year. One (Jet Stars) will be planted by memorial day and the Super Sonic about two weeks later. That will give us a longer growing season for tomatoes.


This very first recipe is a Tomato Salad made with cherry or grape tomatoes - in any color combination you choose. Unfortunately, these tomatoes can be a tad pricey in the grocery store so purchase what you can on your budget. I've made a similar salad but without the nice garlicky croutons. This will be good.

Tomato Salad

• 1 - 2 pints of cherry or grape tomatoes - halved
• 8 oz. bocconcini mozzarella
• 1 large clove garlic - finely minced
• 1 tbsp. fresh basil - minced
• 2 dry measuring cups garlic/Parmesan croutons (Homemade Croutons recipe is on this site.) 

For the dressing whisk together in a bowl the following ingredients and add in the salad ingredients. Toss well to combine the flavors. As the dressing sits the flavor intensifies.

•  3 tbsp. red wine vinegar
• 1/4 cup olive oil
• salt and ground black pepper to taste.

  You could also add black olives or calamata olives to this salad if you like them.

Puff Pastry and Tomato Tart

 

• 1 sheet frozen puff pastry - thawed according to box directions
• 3  large tomatoes - 3/8 inch thick 
• 3-5 oz. feta cheese - crumbled
• 2 large cloves of garlic - minced
• 3 sprigs of fresh thyme - leaves removed from stem and rough chopped (about 1 tbsp.)
• 1 tsp. fresh parsley - minced.
• olive oil
• salt and pepper to taste
• a touch of all purpose flour - for rolling the pastry.
• parchment paper

1. Thaw the pastry according to the manufacturer's directions.
2. Lay a piece of parchment paper on your baking tray.
3. Lightly flour your work surface and roll the pastry sheet from bottom to top. Turn the sheet and roll again from bottom to top until you have the desired size you want. Place the puff pastry on the parchment paper. Cover with a towel and set aside.
4. PREHEAT your oven to 400° F.
5. Cut your tomatoes and lay the slices on paper towels to absorb some of the moisture. Lightly (as Feta cheese is salty already), salt the slices of tomato and grind some black pepper on them as well.
6. While the tomato slices are resting on the paper towels, crumble the feta cheese in a small bowl if you bought a small chunk of it.
7. Mince the garlic cloves and combine with the feta cheese. Mix well.
8. Prepare the fresh thyme as noted above and add it to the bowl with the feta and garlic and mix, or as I did just sprinkle the thyme leaves on top.
9. When the juices from the tomato have been absorbed (this may take a little time), begin to layer them on the pastry sheet leaving about an inch or so all the way around so that the pastry can get folded over.
10. Sprinkle on the fresh parsley then the feta cheese mixture over the slices of tomato. Drizzle on some olive oil.
11. When the oven is up to temperature, put the sheet pan in. Close the oven door and reduce the heat to 350°.
12. Bake for 40-50 minutes until the pastry is a nice golden brown. Remove from the oven and let it rest for just a couple of minutes then cut into nice sized squares.

Again, if you like olives, chopped them up and sprinkle in as well. Or, make this tart like caprese salad and do it with slices of fresh mozzarella cheese and fresh basil. Makes a great vegetarian meal.

I bought a box of the puff pastry, used one sheet and did not use all of the thyme or the feta cheese, which leaves me with a cost of $7.59. As a side dish feeding six people = $1.26 per person. As a main dish for lunch, probably 4 people at $1.89 per person.

If you want, use both sheets of puff pastry and you will use up more of the feta cheese and thyme. Ramp up on the number of tomatoes. This is absolutely fabulous! 

Grilled Lamb with Rosemary, Garlic Paste

It was quite a few years ago now that my daughter and I tried two different recipes for lamb. Lamb is not often purchased in our house for its' high price per pound. Out of the two recipes this is the one we all agreed came out best.
And speaking of price, this small 2.18 pound boneless leg of lamb was on special and cost $15.24. Comparing prices for pork roast and beef roast this was a good deal. Judging by it's raw state I guesstimate that it will feed 4-6 people a nice portion. 

The photo above is the lamb in the marinade.

• 1 boneless leg of lamb (about 2 lbs.)
• 1/4 cup fresh rosemary - chopped*
• 8 cloves garlic - peeled
• 2 tbsp. lemon juice (fresh preferably)
• 2 tbsp. paprika
• 1 tsp. black pepper
• 1 tsp. salt
• 2 - 3 tbsp. olive oil

1. In a food processor place all of the ingredients and puree until smooth. Use the 2 tbsp. olive oil to start then add a 3rd tablespoon if necessary.
2. Rub the paste all over the boneless leg of lamb and marinate in the refrigerator for at least 1 hour up to 24 hours.
3. Remove the lamb from the refrigerator at least 30 minutes prior to grilling.
4. Grill all sides over medium high heat for about 7 minutes per side to sear the meat.
5. Continue cooking for another 30 minutes on the cooler side of the grill and with an instant read thermometer check the temperature in the thickest part of the meat. Grill for another 20 minutes or longer for the doneness you desire. The cooking temperature below will help guide you.

* If you do not chop the rosemary first, the processor does not break it down well - lesson learned.

Cooking Temperatures for Lamb:

Rare: 120-130 °F (48-54 °C) Internal appearance very red; very moist with warm juices. Approximate cooking and resting time: 20-25 min./lb. plus 8-10 min. resting.


Medium-rare: 130-140 °F (54-60 °C) Internal appearance lighter red; very moist with warm juices. Approximate cooking and resting time: 25-30 min./lb.. plus 8-10 min. resting.

Medium (with a touch of pink): 140-150 °F (60-66 °C) Internal appearance pink red color; moist with clear pink juice. Approximate cooking and resting time: 30-35 min./lb. plus 8-10 min. resting.

Well-done: 150-165 °F (66-74 °C) Internal appearance no pink or red, slightly moist with clear juices.

Breakfast Burritos

Each year we receive a wonderful box of breakfast goodies from my Sister and her husband. The large roll of breakfast sausage was my inspiration for this meal. Eggs - check, tortillas - check, salsa - check, cheese-check. Using what I have on hand: all part of thinking on your feet in the kitchen and using what you have available so the fresh parsley will be a nice garnish.

• 8 eggs lightly scrambled eggs (meaning they must be soft)
• 2 tbsp. milk
• salt and black pepper to taste
• 2 or 3 good pinches cayenne pepper
• 1 - 1 1/2 cups cooked and crumbled breakfast sausage.
• 1/2 cup salsa (home made or store bought)
• Shredded Mexican cheese blend - about 1 - 1 1/2 cups
• 2 tbsp. butter
• oil (vegetable or olive oil or canola)
• Cooking Spray
• Fresh parsley for garnish

1. Begin by whisking in a bowl 8 eggs and 2 tbsp. of milk, the cayenne pepper with salt and black pepper to taste.
2. In a frying pan over medium low heat, melt the butter and when the butter is melted and the pan is hot add in the eggs. As the egg begins to form along the side and bottom of the pan stir with a large spoon. Let the eggs cook a bit and stir again until you have light fluffy eggs.
3. Set the eggs aside.

1. Take your tortillas and to be sure they are pliable, put them in foil in a low oven - 200° for about 8 minutes. While that is happening cook the sausage.
2. Take your roll of breakfast sausage and break it into a frying pan over medium to medium high heat. Using a wooden spoon, keep breaking down the sausage and stirring until it is a golden brown. Remove the pan from the heat. Place the sausage in a bowl and let it cool down. Use your hands to break it down even more if necessary.
3. When the components are ready place some of the egg mixture on the tortilla wrap followed by the cooked sausage. Spoon in a little bit of the salsa and add in some of the shredded cheese. Roll up.
4. Spray a baking pan with cooking spray and place the rolled up burritos in the pan. Brush a little oil on each one so that they crisp up when baking.
5. Bake in a preheated 375° oven, uncovered until the tops crisp up. About 25 minutes.
6. Add the cheese and baked for 5 minutes or so until the cheese is melted.
7. Serve salsa on the side if you wish.

Your family will really enjoy this treat. It's great for breakfast, a brunch or a breakfast at night meal. The cayenne gives it just a little extra kick and flavor to the eggs. ENJOY. These were very filling. I could barely get a whole one down!

Breakfast Sausage	$ 2.99
Shredded Mexican cheese	$ 2.99
Tortilla Wraps	$ 1.99
Butter, and spices	$   .21
Salsa	$  1.50
Eggs	$  1.52
Total cost for 5 wraps	$ 11.20
Per person cost for 5 people	$ 2.24 each