An Ode to the Chili

I absolutely LOVE chili - eating them, growing them, cooking with them, decorating with them, you name it!  Whether you're just adding a pinch or really giving some heat to your dish, chili kicks it up a notch!  There are so many different varieties of chilies and nearly every country thinks their chilies are the best in the world.

A few of my favorite dishes featuring this beautifully spicy fruit:

• Grilled Tuna and Mango Salad
• Spiced Pumpkin Soup
• Chimichurri
• Pork Skewers with Thai Dipping Sauce
• Thai-style Grilled Whole Snapper
• Roasted Squash with Chili Citrus Sauce
• Tom Yum Goong
• Grilled Pineapple Skewers
• Gingered Apple-Squash Soup

 Must stop... my mouth is watering...

Find these and many more chili recipes on http://www.therecipediva.com/!

A Dish to Impress!

An elegant crown roast of pork will make a stunning centerpiece for entertaining friends and family. The butcher does most of the work and your guests will be in awe of the gorgeous meal you have created.

I chose to make my stuffing outside of the crown roast to ensure even cooking of the pork, but many people swear by cooking it inside to absorb all of those delicious juices from the pork.  Either way, you can't go wrong!

Crown Roast with Apple Sausage Stuffing



You can easiliy switch out your favorite stuffing recipe, but I'd stick with one with fruit in it.  Pork pairs so well with fruit.  

Check out the full recipe on The Recipe Diva website!

Pizza Off!!!!

I love trying out new, different, and sometimes even strange varieties of pizza.  I certainly have my favorites, but I'll always try out something new!  My fiance, on the other hand, not so much.  He grew up in Chicago, eating a lot of pizza... no, not 'Chicago-style', but the crispy thin-crust pizza that most Chicagoans prefer.  This, in his opinion, is real pizza and it's best topped with Italian sausage, mushrooms, green pepper, and onion.  He has very strong opinions about his pizza.  I think he might even believe pizza was invented in Chicago.

We have yet to ever find his magical combination in Australia so I knew how excited he would be if we re-created it at home.  I was also itching to get him to try some new varieties... this lead to the Pizza Off!!!  He was confident that there wasn't a combination out there that could beat his sausage version so I knew I had to bring out the big guns... a fancy buffalo mozzarella, is there anything better?!  I picked up a nice gorgonzola as well for a pear, gorgonzola and walnut version (which was deemed 'disgusting' when I mentioned it).

We made a big batch of pizza dough and got to work.  As we only had one pizza stone, I was selected to present my dish first.  So let's get to it..., Pizza #1:

Classic Margherita Pizza

Ingredients

1/4 pizza dough (see recipe below)

1 large ball of fresh buffalo mozzarella, sliced into rounds

10 basil leaves, chiffonaded

2 roma tomatoes sliced

1/2 cup roasted tomato sugo (see recipe below)

Directions:

1. Place pizza stone in the oven and preheat to 400 degrees F.

2. Flour a surface to roll out dough. Sprinkle with semolina and roll dough evenly to about 1/8 in thick. If available, place dough on a pizza pan or baking tray to slide onto pizza stone.

3. Spread tomato sugo over pizza leaving a 1/2 inch border.  Arrange toppings over pizza. 

4. Cook for 8-10 minutes until golden and crisp. 

The results?  You can't go wrong with margherita pizza.  The success of the combination of tomato, basil and mozzeralla is undeniable.  We both savored every bite but had to leave room for the next contender.  A minor set back for me was getting a little too excited and putting my pizza in before the stone was hot enough, the crust could have been a bit crispier on the bottom.

Onto Pizza #2:

'Real Pizza'

(Italian Sausage, mushrooms, pepper, and onion)

Ingredients

1 1/2 cups shredded mozzarella cheese

1/2 cup roasted tomato sugo
1/2 chopped onion
1/2 chopped green pepper
1/2 cup chopped mushrooms
1 Italian pork sausage (removed from casing)
1/4 teaspoon dried oregano

Directions

1. Place pizza stone in the oven and preheat to 400 degrees F.

2. Flour a surface to roll out dough. Sprinkle with semolina and roll dough evenly to about 1/8 in thick. If available, place dough on a pizza pan or baking tray to slide onto pizza stone.

3. Break sausages into small pieces and cook for 5-10 minutes or until sausage is about 3/4 cooked.

4. Spread tomato sugo over pizza leaving a 1/2 inch border.

5. Place Italian sausage pieces throughout as desired and then add chopped onions, green peppers and mushrooms in a similar manner.

6. Sprinkle mozzarella cheese and oregano over top of pizza.

7. Cook for 8-10 minutes until golden and crisp.

The verdict?  Both pizzas were fantastic, and very different which was nice!  Pizza #2 won due to it's perfect crust.  Grrrrrrrrrrrrr, need to work on my patience...  I demand a rematch!  I don't think our stomachs will mind.  Here are a couple of great recipes for dough and sauce that can be used for a variety of different pizzas.  The dough is enough for 4 pizzas (or calzones) and the sauce can be made in large batches and frozen for future use.  Enjoy!

Pizza Dough

Ingredients

1 3/4 cups lukewarm water

1 sachet of dried yeast

4 teaspoons superfine sugar
1 1/2 lbs “00” flour, plus extra for dusting
2 tablespoons fine salt
1/4 cup extra virgin olive oil
1/4 cup milk

Directions
 
1. Dissolve the yeast in a couple tablespoons of water. Add remaining water and sugar and still to dissolve.

2. Put flour and salt into bowl of a stand mixer with dough hook. Turn on low and slowly add yeast mixture. Mix until dough comes together, about 2 minutes.

3. Add oil and milk to bowl and mix until smooth and elastic, 4-5 minutes.

4. Dust a work surface with flour and empty out dough onto surface, making sure to scrape any off of the dough hook. Knead for a few minutes, adding more flour if necessary and shape into ball. Dust a baking sheet with flour and place dough on the sheet under a tea towel. Leave in a warm place for about 30 minutes to prove.

5. Divide the dough into 4 portions and roll into balls. Again, place on flour dusted baking sheet and cover with a tea towel. Leave for 30 minutes.

6. The individual portions are now ready to be rolled out on a floured and semolina dusted work surface.

Roasted Tomato Sugo

Ingredients

1 lb tomatoes, halved

1 garlic bulb, broken into cloves (skin on)
2 sprigs basil
2 sprigs oregano
1 sprig thyme
1 1/2 tsp sugar
3 tablespoons olive oil
2 tsp baslamic vinegar
salt and pepper

Directions
 
1. Preheat oven to 350 degrees F.
 
2. Place tomatoes, garlic and herbs on a baking tray and toss with olive oil, balsamic vinegar and sugar.  Season with salt and pepper, and arrang the tomatoes cut side up. 
 
3. Roast for 1 hour and peel tomatoes when cool enough and place in a blender.  Squeeze garlic from the skins and add to the blender.  Blend to a coarse puree and taste to adjust seasoning.

Crispy Snapper over Hot & Sour Broth

With all of this 'winter weather' lately - that term has a much different meaning in Australia than in the North America - I was beginning to feel like I was coming down with a bit of cold.  Not really in the mood for a chicken noodle soup fix, I decided to make a hot and sour soup, which is known to be a remedy for the common cold.  I went with some pretty classic Thai flavors to acheive that balance of sweet, spicy, and sour. 

To  make this tasty cold medicine into a full meal, I served a fillet of crispy skin snapper over the broth and added some rice vermicelli noodles for a bit of substance.  I threw some mung beans sprouts into the broth to add a crunch and a bit more nutrition and added a garnish of fresh herbs to brighten up the dish.

I must say, I was very pleased with the result and this it was DEFINITELY the best tasting cold medicine I've ever had!  Make sure to taste your broth to ensure you've balanced the flavors nicely.  With a beautiful broth as a base, you can really add any vegetables, herbs, etc. and will have a lovely outcome.  Throw in some tomatoes, enoki mushrooms, scallions, cilantro, whatever you want! 

Crispy Snapper over Hot & Sour Broth

Ingredients

4 snapper fillets, skin on
1 1/2 tbsp canola oil
4 cups chicken stock
2 Thai chillies
2 garlic cloves, sliced
1 thumb ginger, peeled and sliced
2 kaffir lime leaves, sliced
2 lemongrass stalks, sliced
3-4 tbsp fish sauce
3-4 tbsp lime juice
1 tbsp palm sugar
freshly ground black pepper
1/2 red onion, thinly sliced
2 tbsp mung bean sprouts
4 oz. vermicelli rice noodles

Garnish:
1 tbsp mint, sliced
1 tbsp cilantro, roughly chopped
1 tbsp basil, sliced and lightly fried

Directions

1. In pot or large saucepan, bring the stock to a simmer.  Slice the chillies in half lengthways, and add to sock with the garlic, ginger, lime leaves, lemongrass, fish sauce, lime juice, and pepper.  Simmer for 5-10 minutes.

2. Meanwhile, cook the rice noodles according to package instructions.

3. Taste and adjust the stock as necessary.  Strain and return to the pan, keeping warm.

4. Score the snapper skin and season the fish with salt and pepper.  Heat oil in a pan over high heat, but not smoking.  Cook the fish skin side down for about 4 minutes or until golden and crispy.  Weigh the fish down with another pan while it cooks to prevent it from curling.  Turn over and cook for another minute.

5. Stir onions and sprouts into the broth. 

6. To serve, place a mound of noodles into the bowl.  Spoon broth around, and place fish on top.  Add a bit of lime juice to the herbs and mound on top of the fish.

Even if your cold doesn't go away, at least you just had an amazing meal!

Spinach Stuffed Veal Rolls

Veal is the very tender meat from a young calf.  As it is very lean, you must take care to ensure that it does not become tough.  It is important to keep the meat moist as it cooks and make sure that you do not overcook it.  If cooked properly, it should have a smooth but firm texture with a very delicate flavor.

This recipe resulted from some veggies that I needed to use up and a few pantry staples.  The flavors complemented each other beautifully without overpowering the veal.  I will definitely be experimenting with dish again!

Spinach Stuffed Veal Rolls

Ingredients

3 tbsp raisins

3 tbsp olive oil

1 onion, chopped

2 garlic cloves, minced
8 oz fresh spinach
2 tbsp pine nuts, toasted and chopped
1/4 tsp freshly grated nutmeg
1 lb veal breast, pounded thin
1 celery stalk, chopped
1 carrot, chopped
1 cup dry white wine
2 cans crushed tomatoes
 
Directions
 
1 Preheat the oven to 350 degrees F.  Soak raisins in hot water for 15 minutes and finely chop. 
 
2. Heat 1 tbsp olive oil in pan over medium.  Add half of the onion and garlic and cook for 4 minutes.  Add spinach and cook for 2 minutes until wilted.  Squeeze any excess liquid off using a sieve.  Chop and season with salt, pepper and nutmeg.
 
3. Lay veal flat and season with salt and pepper.  Cover with spinach mixture.  Scatter raisins and pine nuts on top.  Roll the lamb tightly encasing the filling.  Secure in several places with kitchen twine.

4. In a dutch oven or large pot, heat remaining oil over medium high.  Brown the meat and all sides and set aside.  Reduce heat to medium and add the remaining onion, celery, and carrot and cook for 5 minutes.  Increase the heat and add the wine to deglaze.  Continue cooking until nearly all of the wine has cooked off.  Add the tomatoes and season with salt and pepper.  Return the veal to the pot. Bring the mixture to a boil, cover, and simmer for 45 minutes.

5. Remove the veal, tent with foil and let it rest for 10 minutes.  Meanwhile increase heat to reduce the sauce.  Remove the twine and slice the veal into rounds. Serve immediately spooned with the pan sauce.

The Perfect Roast Chicken?

I personally don't believe there is a 'perfect' method for roasting a chicken.  There are many different methods and techniques that will yield that crisp, juicy skin and succulent, tender meat.  It really depends on the result that you would like to acheive.  Are you looking for a burst of flavor?  Is presentation key?  Do you want perfectly moist chicken breasts?

I love experimenting with new approaches but I do have a few steps that I find key to getting my desired flavor and texture.  To start, I always rub butter under the skin to help keep the meat moist and add a bit of flavor.  Make sure to season your chicken well, both inside and out.  For added flavor, stuff the cavity with a combination of herbs and aromatics, not only to flavor the meat but the pan juices as well.  Take advantage of the pan juices!  There's nothing better to serve your chicken with than those juices that have been roasting away.  Look forward to a delicious, comforting dinner and leftovers for lunch!

Honey Roasted Chicken with Rosemary

Ingredients

1 (5 pound) chicken, rinsed and patted dry
5 sprigs rosemary
3 lemons, 1 quartered, 2 juiced and zested
3 tbsp butter
4 garlic cloves, peeled
1/2 onion, quartered
2 tbsp olive oil
1/2 cup honey
Salt and pepper
2 cups chicken broth

Directions

1. Preheat the oven to 450.

2. Chop 3 rosemary sprigs and combine with butter and lemon zest.  Use your fingers to separate breast and leg skin from the meat and rub butter mixture under the skin.

3. Stuff the chicken cavity with remaining rosemary, garlic, lemon quarters and onion and place in a roasting pan. 

4. Combine the oil, honey, and lemon juice and pour over chicken. Season with salt and pepper.

5.  Roast the chicken for 15 minutes.  Baste the chicken and add half of the broth to the pan.  Reduce the temperature to 375 degrees and cover with foil.  Roast for 45 minutes. Baste the chicken again and add the remaining broth.  Roast for an additional 30 minutes or until an internal temperature of 160 degrees at the thickest part of the leg.

6. Remove the chicken, cover, and let rest for 15 minutes before serving.  Pour the pan juices into small saucepan and spoon off fat.  Cook over medium high for 10 minutes to reduce.  You may also thicken sauce by adding a slurry of cornstarch (mixture of cornstarch with a bit of water).  Season and serve over chicken.

Any tips and tricks you'd like to share for your perfect roast chicken?

I HOPE the way to your heart is through your stomach!

I know I've been a bit MIA lately... I've been traveling for the last 5 weeks and it was hard to justify spending time on the computer rather than spending time with friends and family, playing with my neice, visiting my 90-year-old grandmother, relaxing on the beach, celebrating my future sister-in-law's wedding... and the list goes on.  Enough excuses, I'll leave it at that.  Please accept my apology and I'll attempt to make amends by offering up one heck of a recipe. 

I didn't have many opportunities to lose myself in the kitchen while I was in the States but I made sure to take advantage of the seasonal summer produce whenever I could.  There's nothing better than going shopping with an open mind and being inspired by the fresh and local produce.  On one of those rare nights that I was able to cook dinner, I was greeted by an enormous display of cherries upon walking into the grocery store.  That made for an easy decision!  Not only are cherries deliciously sweet but they also contain numerous health and healing properties.  I always make sure to look for those that are large, firm and have an even deep red coloring. 

A nice cherry and wine sauce over some browned pork came to mind.  When I hear cherries and wine, I immediately think Pinot Noir, done.  I picked up a few more items and hurried home to the tune of my stomach rumbling.  Let's get to it, I've talked enough.  Without going into any more description, it was too die for!

Spiced Pork with Pinot Noir & Cherry Sauce

Ingredients

Pinot Cherry Sauce:

1 1/2 tsp olive oil

1 shallot, finely chopped

1 1/2 cups fresh cherries, pitted and halved
1/2 cup Pinot Noir
1 tbsp brown sugar
1 1/2 tsp balsamic vinegar
1/2 tsp salt
1/4 tsp pepper

For the chops:
4 bone-in pork loin chops
2 tsp salt
2 tsp black pepper
1 1/2 tsp ground coriander seeds
1 tsp chili powder
1 1/2 tbsp olive oil

Directions

1. Preheat the oven to 425 degrees F.

2. For cherry sauce, heat oil in a sauce pan over medium heat.  Add shallots and cook for about 4 minutes or until soft.  Add remaining ingredients and increase heat.  Bring to a boil then reduce heat and simmer for 10-15 minutes until desired consistency. 

3. Meanwhile, mix spices for pork chops and season evenly.  Heat oil over medium high in an oven-safe pan and cook pork chops on one side for 4 minutes until browned.  Flip chops and place pan in the oven.  Cook for about 10 minutes until internal temperature reaches 150 degrees F (pork will continue to rise in temperature after removed from the oven).  Cover with foil and let rest for 10 minutes. 

4. Serve pork chops with sauce spooned over the top.  Sprinkle with fresh herbs such as thyme or parsley.

Hmmm... what to do with the rest of that bottle of Pinot... 

Grilled Tuna with Chilli Onion Salsa

Fresh, good quality tuna steaks don't really need much, just a little salt, pepper, and olive oil... but we all need a little variety in our diets right?  Whether it be fruit, or in this case, onion based, I love a tangy salsa served over tuna straight off the grill.  Tuna is so easy to grill due to it's firm texture, but be careful as it will dry out if overcooked.  It is typically served medium rare, seared on the outside and warm in the center.  Serving a sauce over the tuna does give you a bit of breathing room if it is slightly overcooked as the sauce will add moisture to your dish.

I was definitely in the mood for something with a kick, so this chilli onion salsa was just what the doctor ordered.  The tuna was perfectly cooked with a sweet crust and tender, juicy center.  Add more or less chilli but definitely don't leave it out completely!

Grilled Tuna with Chilli Onion Salsa

Ingredients

4 tuna steaks

2 tablespoons lime juice

2 tablespoons fish sauce
2 tbsp canola oil
1 tbsp rice wine vinegar
1 tbsp ginger, grated
1 tablespoon caster sugar

For salsa:

1 red onion, minced

6 stalks green onion, white and light green parts only, minced

2 red chillis, minced

1 stalk lemongrass, peeled and finely minced

1 tbsp vegetable oil

1 tbsp rice wine vinegar

2 tsp caster sugar

1/2 tsp salt

cilantro, to garnish

fried shallots, to garnish

Method

1. Combine lime juice, fish sauce, oil, vinegar, ginger and sugar for marinade.  Add tuna and marinate for 30 minutes.

2. Meanwhile, combine all ingredients to make salsa and let sit at room temperature until your tuna is ready to grill

3. Prepare grill for cooking over medium high heat and thoroughly oil.  I like to use to tongs and rub an oil soaked paper towel over grates.

4. Grill tuna for about 2 minutes on each side until the sugars have caused the outside to slightly caramelize and the it is cooked to medium rare.  Grill more or less to your liking. 

Chilli Grilled Kingfish

Kingfish, or Yellowtail Kingfish, is found off the south east coast of Australia.  It may be served cooked or raw if proper care is taken, but the most popular preparation method is probably on the barbeque.  Because the flesh tends to dry out a bit, be careful not to overcook it.  I made sure to use citrus and garlic in my marinade to help retain as much moisture as possible while it cooked.  This is a very simple recipe but the results are fantastic. 

Chilli Grilled Kingfish

Ingredients

4 kingfish fillets
3 chillis, minced
3 cloves garlic, minced
1 lemon, zested and juiced
1 small bunch flat leaf parsley, minced
1/4 cup oregano, minced
salt and pepper
olive oil

Directions

1. For marinade, add chillis, garlic, zest, herbs, and seasoning to a mortar and mash with pestle.  Add just enough olive oil to make a liquidy paste.

2. Marinate the fillets in the refrigerator for 1 hour.

3. Prepare grill for cooking over medium high heat.  Grill fish for 3 minutes on each side or until almost cooked through.  Serve immediately.

Roasted Zucchini & Eggplant Lasagna

Obviously fresh pasta is best, but when you're looking to throw a dinner together quickly, oven-ready lasagna noodles can be a godsend.  There is no pre-cooking required AT ALL!  They will absorb the tomato sauce as the lasagna bakes and soften. 

As an added bonus, you can also prepare this ahead of time and store in the fridge until you are ready to bake.  Feel free to use your favorite sauces and and fillings - cheese?  meat?  vegetables?  Just make sure to start with sauce, top with lasagna, alternate layers of filling and lasagna, finish off with a layer of sauce, then top with cheese.

Roasted Zucchini & Eggplant Lasagna

Ingredients

1 eggplant, cut crosswise into 1/4" rounds

2 zucchini, cut crosswise into 1/4" rounds
3 tbsp olive oil

1/2 carrot, diced

1 onion, diced

3 garlic cloves, chopped

1 24oz bottle of tomato passata

pinch of dried chilli flakes

1 1b ricotta

1 egg

3/4 cup parmesan, grated

2 tsp parsley, chopped

2 tsp basil, chopped

1 package pre-cooked lasagna noodles

1/2 cup  mozzarella, grated

salt and pepper

Directions

1. Preheat oven to 375 degrees F.  Season eggplant and zucchini and toss with 1 1/2 tbsp olive oil.  Transfer eggplant to baking sheet and roast for 10 minutes, add zucchini and roast for 20 more minutes, stirring occasionally.  Set aside.

2. Meanwhile, heat remaining olive oil over medium heat and saute carrot, onion, and garlic until tender.  Add passata and and chilli flakes.  Season and simmer for 15 minutes. 

3. In a large bowl, mix ricotta, egg, 1/2 cup parmesan, and herbs. Season with salt and pepper.

4. In glass baking dish, spread thin layer of tomato sauce.  Arrange lasagna noodles over sauce.  Spread half of ricotta mixture and arrange half of vegetables over ricotta.  Spread with layer of tomato sauce.  Repeat layering and top with lasagna noodles.  Spread with tomato sauce and sprinkle with mozzarella and remaining parmesan. 

5. Bake covered for 40 minutes.  Uncover and bake an additional 15 minutes until cheese begins to brown.  Let stand for 5 minutes before slicing and serving.

A Not-so Traditional Osso Bucco

I had a recent request for Osso Bucco, I've never made this before and I'm not totally sure that I've even eaten it, so I had to do a bit of research.  In a nutshell, this is an Italian recipe for braised veal shanks.  I love making braised dishes, they are surprisingly easy and almost all of the work is done hours before serving allowing you to enjoy yourself and throw together any side dishes, and maybe a glass of wine, while your main is cooking away.

From what I read, Osso Buco originated in Milan. The name means “bone with a hole” which is a reference to the veal shank bone and marrow filling which undoubtedly contributes to the flavor of this dish.  The veal shanks are braised with vegetables, white wine, and stock.  Gremolata, a mixture of Italian parsley, zested lemon peel, and garlic is added to the sauce at the end of cooking or used as a garnish.  It is traditionally served over saffron risotto.

I decided to branch out a bit from your typical Osso Bucco, maybe it's just personal preference, but I thought my version was fantastic and so did two hungry mouths at the table.  Originally this dish was not made with tomatoes, but they were a must for me.  I assume the only reason they were not added is that they were undiscovered in Milan at the time.  Instead of white wine, I used a combination of balsamic vinegar, dry sherry, and a splash of brandy to add a bit of tanginess.  I also decided to be easy on myself, skip the risotto, and serve it over mashed potatoes.  I like this rendition as the potatoes soaked up all of that delicious gravy!

I feel like I got the most out of this dish by really concentrating on the layers of flavor.  In any braised dish, rich and savory is easy to achieve, but I loved the added tanginess from the brandy, the hint of balsamic vinegar that gets very syrupy and sweet when it reduces, and the zesty hit of the gremalata when used as a garnish.

Osso Bucco

Ingredients

4 pieces veal shank, bone-in, cut 2 inches thick

all-purpose flour, for dredging

4 tbsp olive oil

2 carrots, diced

1 red onion, diced

1 stalk celery, diced

1/2 green pepper, diced

1/2 red pepper diced

5 cloves garlic, thinly sliced

1/2 cup dry sherry

1/4 cup brandy

1 1/2 tbsp balsamic vinegar

1 can diced tomatoes

2 tbsp tomato paste

1 sprig rosemary

2 sprigs thyme

1 bay leaf

2 1/2 cups chicken broth

salt and pepper

For gremolata:

2 tbsp parsley, minced

1 tbsp lemon zest

1 garlic clove, minced

Directions

1. Preheat oven to 325 degrees F (160 C).  Ensure shanks are completely dry and secure the meat to the bone if desired using cooking string. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour and shake off excess

2. In a Dutch oven with a tight fitting lid, heat 2 tbsp olive oil over medium high heat. Brown shanks all sides, about 3 minutes per side. Remove and set aside to be added later.

3. Reduce heat to medium, add remaining olive oil.  Add the carrot onions, celery, peppers, and garlic.  Season and cook until soft, about 8 minutes.

4. Increase heat a bit and add sherry, brandy, and vinegar to deglaze.  Make sure to scrape up any brown bits using a wooden spoon.  Reduce heat to medium and simmer until reduced by almost half.

5. Tie herbs together and add to pot with diced tomatoes and tomato paste.  Mix well and return shanks to pot.  Add broth slowly so that it reaches about 3/4 the height of the shanks.  Add more or less as required. 

6.  Bring to a boil then place in the oven.  Cook for about 1 1/2 hours until tender and pretty much falling off the bone.

7. Meanwhile, combine all ingredients for gremolata.

8. Take pot out of the oven, remove the shanks and cover to keep warm.  Heat pot over medium heat to reduce sauce to desired consistency.

9. Serve over mashed potatoes, drizzle with sauce, and garnish with gremolata.  Serve immediately.

Barra on the Barbie

Barramundi, also known as Asian seabass (along with numerous other names), is very common on the Australian table.  If you aren't familiar with Barramundi, which most of my North American friends probably are not, it is a white, flaky fish that is best cooked whole as its thick skin both protects the fish and retains moisture while cooking.

Interestingly enough, I recently read that Dr. Oz, Oprah's go-to medical advisor, just named Barramundi one of his ‘5 Super Foods To Eat Now’ for its anti-aging, immune boosting and cancer fighting properties.

“If the Barramundi fish were a human, he would be a tree-hugging, salad-loving vegetarian. The Barramundi, hailing from the coast of Australia , eschews his fellow fish, dining on plankton instead. That means he doesn’t load up on mercury-packed smaller fish and has extremely low levels of the toxin, which is especially important for pregnant women.
"Free of mercury, but full of heart- and brain-healthy omega-3s, the Barramundi, which is becoming more popular in the US, is a shoe-in for one of the top 5 superfoods. Bonus: the white meat is light, flaky and delicious.”

As if I didn't already love it, it's just another excuse to keep this light and delicious fish as a staple in my diet.  And if it comes from one of Oprah's advisors, it's gospel right?

Here's a quick and easy recipe.  I'm not indicating quantities as you can simply modify for how many people you are feeding and how much you can stuff into the fish cavity.  By the way, my new grill basket has made life infinitely easier.  I highly recommended you purchase one of these for grilling whole fish, so much easier than battling to ensure the skin doesnt stick to your grill.

Barra on the Barbie

Ingredients

fresh whole barramundi

olive oil

garlic cloves, smashed

lemon

herbs

salt and pepper

Directions

1. Rinse and pat fish completely dry.  Cut diagonal incisions on both sides of fish 1/2 - 1 inch apart.  Season inside and outside with salt and pepper.

2. Using an olive oil spray or paper towel soaked in oil, coat inside of grill basket and outside of fish with oil to ensure it does not stick.  If you are not using a grill basket, make sure to thorougly coat grill grates. 

3. Slice lemons, reserving one to squeeze over fish once it is cooked.  Stuff fish cavities with slices lemons, garlic cloves and fresh herbs.  I used thyme sprigs, oregano, and parsley and saved my torn basil to garnish.

4. Grill fish for about 5-7 minutes on each side until cooked through.  Adjust according to size. 

5. Remove and serve whole.  Squeeze lemon juice over fish and garnish with some fresh herbs.  Dig in!

Happy St. Patrick's Day!

In the spirit of today's world renowned Irish holiday, I wanted to make a traditional Irish dish for dinner.  The first thing that came to mind was the obvious, corned beef and cabbage.  I had never made it before and it's fun to do something a bit different for holidays.  While I'm not eating meat during Lent, I did make an exception in the case, I don't exactly think vegetarian or seafood when I think of Irish cuisine.  Can someone say Dispensation?

Corned beef is not something I would usually cook, or even eat.  It's just not really the style of cuisine that I enjoy.  I did partake in the Irish feast and although it wasn't my favorite and I'll probably never make it any other day of the year, the final word was that is was a very good corned beef.  It's actually pretty easy to make.  Although it takes a few hours to cook, there's isn't much active time on your part.

Corned Beef and Cabbage

Ingredients

2 1b. uncooked corned beef brisket

4 cups beef stock

1 bottle of beer

2 tsp black peppercorns

3 cloves of garlic, smashed

2 bay leaves

4 whole cloves

dash of nutmeg

3 sprigs thyme

3 sprigs parsley

2 carrots, cut into chunks

2 onions, quartered

2 potatoes, cubed

1/2 head of cabbage, cut into wedges

salt and pepper to taste

Directions

1. In large pot, add corned beef and all ingredients through parsley.  Cover with water and cover.  Bring to a boil then reduce to low and simmer for about 2 1/2 hours depending on the size of your corned beef until it is tender.

2. Add carrots, onions, and potatoes and cook for 15 minutes.

3. Add cabbage and cook for 15 more minutes. 

4. Remove corned beef and let it rest for 15 minutes.  Slice and serve with horseradish.

My Asian-fusion Seafood Feast

Since living in Australia, my cooking has definitely been influenced by our proximity to Asia.  I'm really enjoying experimenting with different ingredients and techniques.  The food is healthy, I love the complex flavors, and I can't find anything wrong with eating a ton of seafood!

After a quick run to the market, I stopped by my favorite asian grocery, picked up a few things, and headed home to prepare my seafood feast.  I gathered together all of my 'asian ingredients' and waited for inspiration. 

I decided on pan-fried ginger scallops, tuna tartare over fried rice, and tuna and mango sashimi cups.  I had intended to make another small dish - something with shrimp and shitake mushrooms but my ideas were bigger than my stomach and I'd have to save those shrimp for something else!

As only the sashimi cups, scallops, and fried rice require cooking, you can do much of the preparation ahead of time and throw a few things together last minute!  For my first tuna dish...

Tuna & Mango Sashimi Cups

 Ingredients

3/4 cup tuna, diced
1/4 cup mango, diced
1/4 cup cucumber, diced
2 tbsp onion, finely chopped
1/2 tsp salt
1 tsp soy sauce
1 tsp lime juice
1 tsp cilantro chopped
2 spring roll wrappers

Directions

1. Combine sashimi ingredients, through lime juice and refrigerate.

2. To make 'cups' for the sashimi, preheat oven to 400 degrees F, slighten dampen spring roll wrappers, cut into rounds, and mold into cups in a mini muffin pan.  Bake for about 5 minutes until firm and crisp.  Remove from pan and let cool.

3. Fill cups with sashimi and serve.  Garnish with additional cilantro if desired.

The spring rolls cups were light, gave a nice crunch, and served their purpose; however, I'd probably try something with a bit more flavor next time.  They would be great if I could figure out a way to do them fried?

Pan-fried Ginger Scallops

 

Ingredients

8 large scallops

1 1/2 tbsp olive oil

1-inch knob of ginger sliced

2 garlic cloves, sliced

For sauce:

1 tbsp lime juice

1 tsp soy sauce

1 tsp fish sauce

1 tsp mirin

1/2-inch knob of ginger, grated 

For garnish:

1 tbsp cilantro leaves

1 stalk green onion, thinly sliced

1 red chili, thinly sliced

1 tsp fried shallots

Directions

1.  Heat oil over medium heat and add ginger and garlic slices.  Cook for 4 minute to infuse oil with flavor.  Increase heat to medium high.  Season scallops, add to pan and cook 1-2 minutes on each side until almost cooked through and golden brown.  Remove from pan 

2.  Whisk together ingredients for sauce, toss in pan quickly, and strain over scallops

3.  Garnish with cilantro, green onion, chili, and fried shallots.

And last but not least (my personal favorite of the night)...

Tuna Tartare over Fried Rice

Ingredients

3/4 cup tuna, diced

1 tbsp soy sauce

2 tsp sesame oil

2 tsp honey

2 tsp mirin

1 tsp wasabi paste

1/2 tsp salt

1/2 tsp sugar

1/4 tsp pepper

For fried rice:*

2 cups cooked white rice

2 cloves garlic, minced

1/2 onion, chopped

1 tbsp vegetable oil

1 egg beaten

For garnish:

1/2 cup watercress

1 lemon, juiced

1/2-inch know of ginger, grated

* This will make more fried rice than is required for this dish, but I don't see that as a bad thing :)

Directions

1. To make your ginger-infused lemon juice for your garnish, combine grated ginger and lemon juice and let sit for at least 30 minutes.

2. Combine all ingredients for tuna and refrigerate.

3. For fried rice, heat vegetable oil in a wok over medium-high heat.  Add onion and garlic, tossing constantly so it does not burn.  When softened, add rice and stir through. 

4. Push rice up the sides of wok creating a hole in the center.  Add egg and loosely scramble.  Season with salt and pepper.

5. To arrange dish, use circular mold.  Push rice into bottom half of the mold.  Remove tuna from marinade and fill mold.  Strain lemon juice over watercress, toss, and layer on top of tuna.

With the mix of ingredients that I had to work with, there was not way that I could go wrong!  It was a delicious and healthy seafood feast!

 

 

Grilled Swordfish over Braised Beans

We were BBQing with some friends last week and on a last minute whim, my girlfriend picked up a couple of fresh and very large swordfish steaks.  She called and asked me if it would be ok to still BBQ?  Ok?  OK!?!  That's perfect!  My absolute favorite way to eat swordfish is from the grill.  Swordfish was made for grilling.  Apart from the flavor that the grill imparts, it's very firm and meaty texture prevent the risk of falling apart on the grill.  I quickly braised some beans while the swordfish was grilling and in about 15 minutes, we were enjoying our hearty meal. 

Grilled Swordfish over Braised Beans

Ingredients

2 garlic cloves

1 tbsp fresh oregano, chopped

1 tbsp fresh thyme, chopped

2 tbsp olive oil

1 1/2 lbs swordfish steaks (4 medium sized)

salt and pepper

Braised Beans:

2 tbsp olive oil

2 shallots, finely chopped

3 garlic cloves, finely chopped

1 tsp chili flakes

2 cans cannellini beans, rinsed and drained

2 rosemary sprigs

2/3 cup chicken stock

2 tbsp parsley, chopped

salt and pepper

Directions

1. Combine all ingredients for marinade.  Season fish with salt and pepper and add to marinade.  Turn to coat.

2. For beans, heat olive oil in pan over medium heat.  Add shallot, garlic and chili and cook for about 4 minutes until starting to color.  Add beans, rosemary, and stock, and simmer for 5 minutes until most of the liquid is absorbed.  Remove from heat and discard rosemary.  Stir in parsley and season with salt and pepper.

3.  Grill fish over medium high heat for about 3 minutes on each side.  Swordfish should still be a bit pink in the middle.  Serve over braised beans.

 

Tuna Two Ways

Yesterday I went to the market to pick up some snapper for dinner, but when I saw how beautiful the tuna looked, I couldn't resist!  I picked up a couple sashimi-grade tuna steaks and was on my way!  I was craving some grilled tuna but being that these were so high quality, I wanted to take advantage of their sashimi-grade.  Since I never finish my whole piece of fish anyway, I cut mine in half and decided to make Tuna Tataki as an appetizer and Honey Soy Tuna for dinner with steamed bok choy and brown rice.  Both turned out delicious and I am still receiving accolades from the fiance!  I think I made the right choices for the fate of this tuna!

Tuna Tataki with Citrus Ponzu

Ingredients

1/2 lb sashimi grade tuna

1/4 cup ginger, finely chopped

2 tbsp sesame seeds

2 tbsp black sesame seeds (I used all regular b/c I didnt have black)

1 tbsp fresh cracked pepper

salt

1 tbsp extra virgin olive oil

Ponzu:

3 tbsp soy sauce

1 1/2 tbsp rice wine vinegar

1 1/2 tbsp mirin

1 1/2 tbsp fresh orange juice

1 1/2 tbsp fresh lemon juice

1 1/2 tsp fish sauce

1 tsp sesame oil

1 small chilli, sliced halfway up lengthwise

Directions:

1. For ponzu, whisk all ingredients liquid ingredients together.  Let the chilli sit in the sauce while you cook the tuna.  Remove before serving. 

2. Using sharp knife, cut tuna into long rectangular pieces.  Combine ginger, sesame seeds, and pepper in a shallow dish.  Salt tuna and roll into mixture making sure to press mixture into the tuna.

3. Heat oil in pan over medium high heat.  Sear tuna for 30 sec - 1 min on all for 4 sides.  Place in refrigerator to cool.

4. When tuna has cooled, slice using a very sharp knife and drizzle with ponzu. 

As I said, we both LOVED this healthy and delicious appetizer.  I made a quick salad of shaved cucumber, carrot, and snow peas sprouts tossed with a ginger dressing (ginger, soy sauce, and sesame oil).  This would make a great appetizer for entertaining as it can be made a bit ahead of time and cooled in the fridge.  On to the next course...

Honey Soy Tuna

  

Ingredients

For 2 servings

2 tuna steaks, equal in thickness

1/2 cup soy sauce

1/2 cup honey

1 tsp ginger, grated

1 garlic clove, crushed

Directions

1. For marinade, combine soy sauce, honey, ginger and garlic.  Marinate tuna for 30 minutes.
2. Prepare grill for cooking over medium high.  Oil and grill tuna for 1-2 minutes on each side until desired degree of doneness.

Might be quite a bit of tuna for one day but that's just how it worked out for us and I didnt mind one bit!  Enjoy!

New Ingredient: Sumac

Very common in Middle Eastern cuisine, in it's ground form, it adds a great lemony flavor to your dish.  It's rich color also makes for nice presentation when sprinkled on top.  Prior to lemons, Romans actually used this as a souring agent.  I had never given this spice much attention until my friend Kelly expressed her undying love for the purple powder.  I figured that I must be missing out and I sure was! 

Using sumac, I made a tangy spice rub for my grilled chicken and served it on top of a funky salad.  Turned out great and was the perfect dish for a hot summer day!  Healthy too ;)

Sumac-rubbed Chicken

Ingredients

4 chicken breasts

3 tbsp sumac

3 garlic cloves crushed

1 lemon, zest and juice

2 tbsp extra virgin olive oil

Salad:

1 can chickpeas

1 cucumber, chopped

1 red onion, chopped

1 chili, finely chopped

1 handful arugula (rocket)

1 tbsp lemon juice

1 tsp sugar

2 tbsp extra virgin olive oil 

S&P

 Directions

1. In large plastic bag, combine chicken and all ingredients for the marinade.  Marinate atleast 30 minutes in the refrigerator.
2. For salad, combine all ingredients through arugula.  For dressing, whisk lemon juice and sugar together.  Gradually add olive oil while whisking to emulsify.  Combine dressing and salad and season to taste.
3. Grill the chicken over medium high heat 4-5 minutes on each side until cook through. Slice and serve over salad.  Enjoy!