Category Archives: Dinner

Tasty Tuesday-Halibut and Veggies

November 6, 2013

Just finished another incredible dinner—decided to go ahead and write it up now so that I won’t forget what I made. Enjoy!

Final Product--Halibut over grilled asparagus with roasted purple potatoes and grilled artichokes

Final Product–Halibut over grilled asparagus with roasted purple potatoes and grilled artichokes

  • 1 head of roasted garlic
  • 2 cups low sodium beef broth
  • A little bit of slow cooked onions (not necessary, but I used ones from my soup last night)
  • ½ tbs of cornstarch mixed with 1.5 tbs cold beef broth

HALIBUT

  • Halibut- 6 oz. per person
  • Salt and pepper
  • Olive oil

 

GRILLED ‘CHOKES

  • Artichokes
  • Lemon
  • 3 pieces of garlic
  • Olive oil
  • Salt and pepper

To make the broth, blend the first three ingredients together. Put in a saucepan and bring to a slow simmer. Whisk the cornstarch and beef broth together, then slowly whisk in to the broth. This just thickens the broth so that it is more of a sauce. Let it simmer for about 10 minutes. It is incredible.

For the Halibut, simply s&p both sides. Heat a skillet with some olive oil, and when it starts to get shimmery, add the halibut. DON’T TOUCH IT FOR 4 MINUTES. This makes the crispy crust. If you move it, you are an idiot—it will fall apart. Flip after 4 minutes, then do the same for the other side. You’ll notice that I cook Halibut a lot—that’s because it’s the only fish at our fish counter besides Salmon (barf) that is not previously frozen. And it’s really good—not an aggressive smell, and guys will eat it.

For grilled artichokes, clean and trim the prickly points off your chokes. Bring a pasta pot full of hot water, juice of half a lemon, plus that lemon after it’s juiced, and the garlic to a boil. Add chokes and cook for 25-30 minutes. Take them out of the pot and let them cool for a few minutes. After they’ve cooled down, clean out the furry centers. Brush them with oil and s&p them. At this point you can put them on the grill for 3-4 minutes per side. I didn’t want to f*ck with the grill for one thing, so I used a grill pan. This whole meal is healthy and delish, and pretty hard to screw up. If you make it and manage to F it up, then that sounds like a personal problem, and you should stop trying to cook, and just order take out.

 

Having all the veggies prepped before makes a difference

Having all the veggies prepped before makes a difference

Artichokes with the fuzzies still in

Artichokes with the fuzzies still in

ArtichokesCleaned

Peace

Easy Halibut

October 17, 2013

Miso-Garlic Halibut

  • 1 lb halibut, cut into two filets
  • 1.5 miso paste (picture below)
  • 1 tbs olive oil
  • 3 cloves garlic, thinly sliced
  • ½ shallot, thinly sliced
  • Pepper

Ok, I don’t have a pic of this one, but people have been asking how I like to cook fish. The pic below is a little different from this preparation, but you’ll get the jist. Get two pieces of foil, about 16 inches long. In the middle of each, place your sliced shallots in the same shape as the fish. Lay the halibut on top and drizzle w/ olive oil. Rub the miso paste over the top and add the sliced garlic. Add as much pepper as you’d like—you’ll notice that I don’t call for salt, because Miso paste is suppppper salty. If you want to look like a sumo wrestler tomorrow, be my guest and salt away. Fold the foil into a pouch (tutorial here- http://www.tasteofhome.com/recipes/how-to-cook/how-to-make-foil-packets). This will steam the fish in the oven and keep it super juicy. Oh ya—right before you close the packet, pour like a tablespoon of white wine (any type) into the packet—it makes it even juicier. Cook in a 425 degree oven for about 8-12 minutes. Check it after 8, and if its super see through, cook a little longer, until flaky. You can sub any thick whitefish for halibut—I just use a lot of halibut because it’s the only fish that they have in Midland that is not previously frozen that I trust. I get it—I’m spoiled. I don’t care.

Miso Paste-In the Asian aisle

Miso Paste-In the Asian aisle

Miso style Halibut without the garlic or shallots and wine

Miso style Halibut without the garlic or shallots and wine

simple seared halibut w/ garlic salt and petter

simple seared halibut w/ garlic salt and petter

 

Crawdad wanted Crawfish

October 17, 2013

So Craw’s bday was on Tuesday, and he always talks about how his mom makes the best crawfish ettoufee. Blech-not a fan of etoufee, but I refuse to believe that someone makes something better than I can, so I decided to make it for his birthday dinner. I cooked for him and 3 other boys, and all the plates were licked clean, so I’d say I pretty much kicked ass.

Crawfish

the final product.

Crawfish Etouffee

  • ½ cup of a well browned roux (see here to make- http://www.foodnetwork.com/recipes/emeril-lagasse/how-to-roux-recipe/index.html) You don’t have to do this, just adds a little depth
  • 24oz frozen Louisiana crawfish (they aren’t in season, and even so, I still am not willing to peel that many crawfish to get that much meat-sue me)
  • 1 ½ Sticks salted butter
  • 1 cup chopped white onion
  • 1 cup chopped green bell pepper
  • 1 cup Mexican chicken broth
  • ¾ cup chopped celery
  • White rice
  • Parsley
  • Spices – creole, paprika, cayenne, chili pepper—you choose which one

 

Melt the butter in a large heavy bottomed skillet. I used a le creuset braising skillet. Once the butter is melted, add in the veggies, and cook until they are translucent. Add in the crawfish and sauté until they are cooked—they take about the same time as shrimp, so like 5-10 mins. Add in the broth and simmer for a few minutes. This is when I added in the roux to thicken the cooking liquid. Once it tastes good to you, serve over white rice and sprinkle with parsley. Not hard at all! PS-I am told that it was delicious, but frozen seafood sicks me out, so I made myself halibut—I’m not a brat.