Mahi Mahi and Tacos

So a friend of mine through one of the cooking pages I am a part of on facebook happens to have a grapefruit tree- and well I love fresh right off the tree grapefruit. So from her picking them, putting them in a box, they came in 2 days.

It came down to planning a meal around the usage of some really fresh grapefruit…so what better then cooking up some fish- and I went with Mahi-mahi.

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Easy enough, I basted the filets with some oil, sprinkled on some black-garlic salt, threw on a few slices of fresh cut grapefruit, some red onion slices and some rosemary branches. I then took this, wrapped in parchment and tossed on the grill.

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While that was happening, I took a mango, peeled and diced it. Similarily, I diced up a few apricots. I threw both of these in a pan which was already heated with some oil, diced garlic clove, and some sweet onion. I let this mixture cook until the fruit was nice and soft. In a bowl, I had diced up a few tomatoes (cold from refrigeration) and when the fruit mix was to my liking I tossed it in with the tomato to make my version of a mango-apricot salsa.

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From there, I just cut up some radishes, orange peppers, and spinach leaves. When the fish was done on the grill, I cut it into smaller strips and then it was time to piece together the tacos and chow down.

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Enjoy.

 

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A mixed variety day stemming from breakfast foods to snacks to Risotto

With the way rotating shift schedule is in the lab this happened to be the week where I have the “midweek weekend” while next week I will have a 3-day weekend. So on the second day of being off, I was getting a little too bored and started some extra meal/meal planning.

The midday point started off with making some muffins. I figure with the way the work schedule is (and the fact that until I move in October I have an hour or so commute) quick foods are the best bet and nothing is quite like homemade muffins (can also be frozen for future usage).

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I first started off with some blueberry-strawberry muffins with some added honey to the batter which turned out quite tasty (the berries inside were moist and juicy when first out of the oven. The second type I made was more of “hmm, what do I have lying around from other projects, snacks, etc.” so I gathered some bananas, some walnuts, and a white chocolate bar and made a muffin batter with said ingredients as well as some spices and boy were they tasty.

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On to the next food creation of the day. While at Wegman’s, I was in the mood for a good craft beer so I picked up some Ommegang Hennepin (highly recommended, awesome for this time of year with the spices of coriander, ginger, and orange peel. An all-around amazing Saison). So what would go good with this? How about some homemade salsa.

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I kept it simple yet amazing. I utilized some nice heirloom tomatoes, some red onion, scallions, cilantro, lemon juice, fresh avocado, and some poblano peppers (added a nice kick but not too strong as to offset the flavors of all the other fresh herbs and vegetables). A nice afternoon pairing with the ale.

Somewhere in between all of this I made up some homemade buffalo sauce with some very hot chilis (hotter than jalapenos and some mango) but that post will come when i actually make the wings (currently frozen drenched with sauce).

So on to the main course. At first I wasn’t sure what I wanted to add to this, but after a few purchases, I decided to go with a bit of a seafood combination. So the risotto I made had shrimp, squid, asparagus, and shiitake mushrooms (initially sauteed in oil, garlic, and lemon juice).

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The arborio rice was initially put in the deep skillet and slightly heated. For my first liquid addition I did a combination of a white wine/ stock blend (had a homemade chicken stock from a while back chilling in the freezer). I then stirred while it simmered. Overall you do this a cup at a time with the stock until around 5 cups (it takes somewhere around 20 minutes or so to go through that process. Towards the end, I added in the blend of vegetables and seafood and let simmer a few minutes longer as to incorporate all of the flavors.

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Enjoy.