Red Snapper on the Grill

Ahhh, so now with grilling season in full swing, it is time to have some fun and do some different things then the same old bbq chicken, hamburger (though I have made some insane versions), or steak (it does seem like this is something I can never get enough of). I do have a bit of a fondness for just about anything seafood (have not had the courage to try some raw oysters yet…possibly soon though), I decided to go with some Red Snapper.

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One of the things I love about shopping at Wegman’s is the vast variety of fish they start to bring in this time of year and it is not just filets but I can get the whole fish- and when it comes to grilling, the whole fish is the way to go.

On this particular day I was in the mood for some Red Snapper. After slicing it down the belly (and leaving it still intact as one piece) I seasoned it with some salt, peppercorn, sweet paprika, chili powder, diced scallions, and finished with some tangerine slices. I then closed the fish back up and coated the outside with some olive oil.

Before I tossed this on the grill (as it would not take too terribly long to cook) I had prepared some whole carrots which I peeled, cut slits into, and basted with a combination of brown sugar, honey, rum, and whiskey. This was wraped in aluminum foil and tossed on the grill to slowly cook and caramelize with the carrots.

While the carrots were on the grill, and then followed by the fish, I proceeded to make a simple mango sauce on the stove. I cut up a fresh mango into chuncks and hated on low. I proceeded to add in some diced sweet onions, some sherry vinegar, a pinch of sugar, and some salt and pepper. Upon completion of the fish, I then cut it into portions and topped with the mango sauce.

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Enjoy.

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A Mixed Cream of Vegetable Soup

I always enjoy going to a produce market as in most instances there is a variety of vegetables you do not normally see in the grocery store and there are typically a lot of very great prices. And in times like this, I get a tad overzealous and have more than I know what to do with so I start to try different combinations and types of meals and thus I came across an interesting soup combination: Cream of Broccoflower and Asparagus with sweet onion and lemongrass- topped with mild cheddar and sauteed broccolini.

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You can choose any stock you want as a base, but since yesterday I had made 5 quarts of fresh chicken stock, I went with that. I started off by pouring in a little olive oil and sauteed the sweet onion along with the lemongrass. I diced up the broccoflower and asparagus into smaller pieces and added them to this mix.

I let that cook for a few minutes and then added in 5 cups of stock and 5 cups of warm water and brought to a simmer. I then put the lid on the stock pot and let it cook for an hour or so.

At this point, I proceeded to add in 1 and half cups heavy cream and put the lid back on again. In a separate pan I sauteed some broccolini which I would later on put as sort of an edible garnish on the soup along with the cheddar.

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At the two hour mark, I took out my immersion blender and blended the whole thing right in the stock pot (saves time and effort of transferring to a blender/mixer etc. and doing it that way. I then poured the soup into the bowl tossed in the broccolini and some shredded cheddar.

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Enjoy.

A nice “earthy” meal

After my last post of broiling a steak, I figured I’d go in a bit of a different direction and stay away from meat for this meal.

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The first course I planned was a mushroom based tart. The tart you can either make the dough (as I did) or you can buy a pre-packaged phyllo dough and use as well. For this recipe I sauteed mushroom stems, garlic, and radish with some salt and pepper until nice and tender. Separately, I had roasted some walnuts with some cinnamon and allspice. Both of these were then blended together not quite to the extent of a puree. They were then placed into the tarts (I used small tart dishes) and then placed the mushroom caps on top and then baked for approximately 25 minutes on 400. I served with a garlic infused foam on the side.

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At first, the second (or main course) in this case was a  little harder for me to come up with as I usually have some form of meat or fish along with my meal (unless it is a strict pasta dish). In this case, I took a pasta-type approach and made some vegetable style ravioli/potsticker.

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Lately, Besides what I have been reading about, I had tried a few dishes out with beets and it seemed to be a nice direction to head in. Jean Georges has this nice recipe which utilizes a lighter dough (also thinner) dough than a traditional ravioli and incorporates beet greens into the filling. For my take, the filling consisted of beet greens and carrots (chopped up fine) and they were sauteed with garlic (also fine chopped). The beet greens upon completion were themselves chopped up finely. I then added both ricotta as well as parmesan cheese and let cool for about an hour. I then made the raviolis by hand.

For the sauce, the beet itself was utilized. It was rather simple too. All there was was slice up the beet, put in small pot and cover with water. I also added some butter. This was then put on the stove and then reduced down until only a few tablespoons of liquid was left. The beet slices themselves can also be served on the side.

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Enjoy.