Grilled Swordfish with Pineapple-Chili Salsa and Cilantro Pesto

Grilled Swordfish with Pineapple-Chili Salsa



 As I continue the quest of amateur cooking, it seems that I don't find awesome recipes......somehow they find me!  Primarily, it's because I look at the fridge and I'm trying to use up ingredients:)  This dish was no different - save the fish mind you.

I knew I had a lovely swordfish steak in the freezer so we had the main ingredient...but where to go from there?  As mentioned, I'm generally on a quest to clean out the fridge so I ended up with pineapple, chili's and cilantro on the counter.  Hummmm ---- I'm thinking we can do something with this!! 

So I start with the salsa knowing the longer it sits, the better it will be.  My mother had sent a grocery bag (literally) full of peppers to me so I grabbed several colors (green, red, orange) and began chopping.  These chili's are very, very mild so I thought they would offer just enough heat to compliment the fish.   Next, chopping up the pineapple and throwing it all together in a bowl and adding a few finely diced red onions.  Next I make a thin vinaigrette to go with it consisting of lime juice (my staple in the summer), honey and a little red wine vinegar.  Taste......yuuuuuuuum.  OK - cover that up, stick in the fridge to allow the flavors to marry.  Now if it was a normal salsa I would have put some cilantro in that, but knowing I was going to make a cilantro pesto I thought I would leave it out.  Cilantro can be very over-powering, so you gotta be careful. 

Next, the pesto.  Ok -- pesto-ish....it didn't have Parmesan or pine nuts.  But what it did have was cilantro, garlic, lime juice, honey and lime infused olive oil.  Throw all that (except the oil) into a food processor and let it go....drizzle in the oil and set it aside. 

Finally --- on to our fish.  Swordfish is really a great fish.  It has a firm/structured texture which makes it perfect for grilling.  Get your grill hot and grill the fish on both sides.  I can't remember the time exactly, but I know this....don't over-cook it or it will get dry on you.  Learn to test it by touching the steak...the firmer it is, the more done it is.  If you like your fish a little rare...leave it a little softer in the center.  Me?  Fish is gotta be done...but I hate it dry and Swordfish will do that easily if you're not careful.

Just about 1-2 min before the fish is done, I'll brush a little of the pesto on it and then plate it and maybe add a little more pesto.  Serve your salsa on the side and there you have it. 

Love this dish....give it a go I think you'll like it!  The great thing is, if you like more heat -- amp it up with some hotter chili's....serrano's would be great in this;)

Jodie

Diggin' on my Garden!

So after waiting a year on the wait list I finally got my urban garden plot!  Unfortunately, I didn't get it in time for the summer season, but I've got a great late summer/fall garden planted.  Quite frankly, at the moment I've got lettuce coming out of my ears --- but it's all good.

Today's harvest is basil, lettuce --- Bib and Romaine, cilantro, peppers and radishes and I'm trying to think what I can whip up.  The first, of course, is a kick-ass salad --- so that'll work.  But then I'm thinking I'll also make a batch of pesto and freeze it because I love me some pesto:)

I grew up with gardens, but never appreciate them really.  They were a chore that I was NOT excited about.  Now, however I actually enjoy working in the garden and get a great sense of satisfaction out of it....go figure.  Being that I live in Atlanta, in the city it really doesn't give to much opportunity for people to have gardens and it really got me thinking how sad it is that so few people know how to grow their own food.  I mean really, if something crazy happened and we were forced to grow our own food...how many people would/could do it??  Interesting thought.

Well --- keeping it short today and fixin' to eat me some salad!

Lovin' Me Some Pig...

In this day and age of everyone eating healthy, say the word "pork" and before the "k" sound leaves your mouth most people say "no thanks".  So today, I felt compelled to give pork some well-deserved, rather late-in-the-game attention.

Ahh my love-hate relationship with the pig....where shall I begin??  Being that I grew up in Appalachia, where it was not uncommon that animals were specifically raised for food, one of my chores at my grandparents was to "slop the pigs".  OK people -- this is not fun.  Basically it's feeding the pigs...but pigs are aggressive and scary if you're a kid.  If you've got food and they see you......move out 'da way!!  In my mind, pigs were nasty, vile creatures that required me to carry buckets of "slop" (buckets of leftover food) down to their pin where I was overtaken by a mob of these creatures.  It was primarily for this reason, this country-girl-turned-princess hated the pigs.  (I'll leave out the sordid details of butcher day....another not so fun, but necessary day I had to partake in.)

(I realize there are some of you that are now in shock visualizing your pal Jodie doing such things as I have described above.  Sit down, breathe and realize......Many, many things define THIS princess!!  :))

Enter bacon, BBQ, ham, pork chops and pork tenderloin.  Yum......

You know....pigs aren't so bad after all!!  Today I thought I would focus on the fabulous pork tenderloin.  But trust me when I say all of the above deserve their own dedicated entry:)

Ask me what my favorite meal or food is and without hesitation I will respond - "A perfectly prepared steak".    (I can't even get into that right now as my mouth at 830am starts to water).  But a very close second is pork tenderloin.

When prepared properly, Pork tenderloin will simply just melt in your mouth.  Once sliced, it will not even require a knife.  The other white meat?  I would wager and say it's in line for the ONLY white meat:)

The other great thing?  It's easy to prepare.  Salt/Pepper/Olive Oil and a thermometer and you're good to go! (except of course for the times I decide to stuff it, which I will save for another post:).  I'll start off by trimming any extra fat from the outside of a piece of tenderloin...salt and pepper both sides, throw some olive oil on it, stick a thermometer in it and in the oven it can go.  Now, of COURSE there are a multitude of things you can do with a pork tenderloin - but for today's purpose we're going to go stripped down, un-adulterated pork.

After prepping it (above) - I'll stick a thermometer in it and in the oven it goes. I generally try and cook a tenderloin on low heat for longer periods of time.  It's a very tender piece of pork, but the slow cooking will help ensure it stays that way:)  I generally set the oven to around 275 or 300 and let it go until the thermometer reads around 160 degrees.  Here's the thing folks, after you pull it out of the oven LET IT REST.  This is soooo important.  If you cut into it, all the yummy juices will run right out and it will produce a drier tenderloin.  So pull it out of the oven and let it sit a good 6-8 minutes.

Trust me, you'll only need a knife to slice it onto your place - after that melts in your mouth!

Time to Catch Up...Part I

Spaghetti Squash w/Marinara

Admittedly it's been awhile so I thought I'd just post several yummies over the past few months....so here we go!

So I got on the spaghetti squash again.  I'm telling you people - I love this vegetable as a substitute for pasta!!  It really is amazing!

The sauce can, for the most part, be as versatile as you wish - although I have found I tend to like it with marinara the best.  I  used pesto and a generic butter/cream sauce (so far!!) as well.....but it really does goes best with the marinara.

Black-eyed Pea Salad

Next, I found this great cold Black-eyed Pea Salad recipe.....VERY tasty.  Like most cold salads you really can play with this one too.  My brother ate the entire bowl!!

And since we're on the cold salads.....Bulgar (Cracked Wheat) salads are some of my very favorites.  This one is no exception.....thanks to Bobby Flay!  You know, I was never really a Bobby Flay Fan until recently.  Now it seems I can't get enough of him....that'll learn me:) This salad is just incredibly yummy.  I may have taken a few liberties here and there, but for the most part it's straight out of his Grilling for Life cookbook.

Bulgar Salad with Green Onion Vinaigrette

So there's a few to get us going.  There's more to come, just need to gather all the pics!  Sorry this post is dry on the personality part, but hey...at least I'm here!!

"What is it Picasso that compels you to create? The Sun in My Belly!", he replied....

Say the words "Sun in My Belly" around a group of people and you'll likely get two responses:  The first will be more of a look than a response, likely characterized by a crinkling of the forehead, a head-tilt to the side and the word "huh?" uttered out of their mouth.  The second, will be something along the lines of  "Oh my gosh I LOVE that place".  I,  my dear friends, fall into the latter category.

Sun in My Belly is a gem of a restaurant near Decatur in the neighborhood of Kirkwood.  Like most, you hear the name and like I described above, you get the "I just don't know about that" feeling.  But trust me when I say..... Go!...Go....Go!  I promise, you'll not be disappointed!

As luck would have it, I've been having this battle with my work husband.  His excuse for not wanting to go was primarily centered around the name......me on the other hand telling him....."I'm gonna do the "I told you so" dance after you go".  Well, yesterday --- I did just that;)  ***giggles and shrugs her shoulders***

Sun in My Belly states on their website that......It has been said when Picasso was asked what it was that compelled him to create, his response was 'the sun in my belly'".  After you hear this, instead of conjuring up concern and trepidation about going to this place.......all of sudden inspires you to go and go quickly!

Simple in nature and located off the beaten path, neither the location or facade of this restaurant would fall into the conspicuous category.  But take the first bite and everything comes into the light.  The eyes brighten, the smile appears, the "Hummm" inevitably utters its way out of your mouth and coming full circle - the eyes close as you take it all in.  Seem a bit over the top you say?  Who cares it's my dang blog and I love this place!! :))

The menu is one of those that you start at the top and by the time you reach the bottom you've discovered 15 things that all look good.  My solution to that problem?  Go with friends and share:)

Yesterday the work husband and me got the chicken salad sandwich and roast beef sandwich and went halfsies!  Chicken salad ---- heavenly.  Roast beef.......OMG (I know, I know I couldn't resist) --- pure unadulterated carnivorous joy.

So go - enjoy the food, the atmosphere and then lean back to feel the sun in your belly:)

~ Jodie

Juicing, Juicing, Juicing....

Well - I bought a juicer! 

This things are pretty darn neat!  (and pretty darn expensive I might add) But you know, I've always wanted one and figured it will be a step in the right direction toward eating right and being healthy. 

I'm definitely still in the learning phase, so not much to chat on there --- but I have learned a few very valuable things........of which I will now relate:)

1) It takes a ton of food to juice!  So be prepared, it's not a cheap thing to do:)  Example:  1lb of carrots = 8 oz of juice.  Learn to love the farmers market....much cheaper:)

2) I went in thinking the juices would taste nasty....not so much really!  Pretty good -- especially if you learn to add things like sweet fruits, ginger, etc.

3) --- Yes only three rules for now.  (And I now digress on any previous mentioning of me trying to be healthy......) Add a little vodka and you have a little heaven.  Is that wrong?????  :)) hehehe....sorry had to do it! 

JoJo Surprise

• Juice of 1 apple
• Juice of 1 pear
• Juice of 1 Kiwi
• Vodka

OK - so vodka may not be a wise choice, but it's definitely the most fun:)

Diet - Year 30 and Counting.....

Well today I started "The Diet".....so ominous sounding isn't it? Sighhhhh --- never-ending saga of my life. I've been on a diet for 30 years....seriously!! Anyho....I now digress. So in light of that, I decided I'd have a salad for dinner tonight. Joy. 

About a year ago, I made a fabulous discovery....how to make my own salad dressing!! Once I figured this out, I haven't bought a bottle of the other stuff since!

I've recently moved and have a much bigger patio, so I decided to grow some veggies, including some Bibb lettuce --- so tonight was the inaugural harvesting of the lettuce. Gotta say it was pretty fun. Now, normally I would use Bibb lettuce if I'm having a wrap, or a tuna or chicken salad, but tonight I just decided to rip it up and use it as my greens. (Primarily out of pure laziness)

Hummmm --- what next?....what next? Well I knew I wanted Balsamic Vinaigrette, so I got that going. Pretty easy really, chop up a little clove of garlic -- throw it in a dressing bottle add 1 part olive oil, 1 part balsamic, 1/2 tsp Dijon, 1/4 tsp soy, salt/pepper.....and then shake it like a Polaroid:)

For the extra ingredients.....I thinly sliced some red onions...put 1/2 of them on the salad raw....threw the other 1/2 in a skillet with a little olive oil and a little butter and started to brown them up. After a few minutes, I threw in some good mushrooms (tonight I used Crimini, but any will do)....let them saute a little. Then I threw caution to the wind...I thinly sliced a red pear....pulled a green onion from my patio garden (sliced in long thin strips) ...threw that in. Added a small handful of cranberries, handful of walnuts..... gave it a good few shakes in the pan -- then on a whim squeezed a little bit of orange juice/zest into the pan to give it some liquid.

Next I crumbled up some blue cheese into the greens, tossed it with the skillet mixture "du jour" and voila - Grilled Pear Bibb Salad!

Here's the goofy thing....with my skillett mixture....didn't need the balsamic. Who'da thunk it? :) It was a great salad!

I'm trying to eat my bigger meal at lunch, and saving a smaller meal for the evening so we'll see how this goes. Right now? I'm so hungry I'm pretty sure my keypad would have a lovely, dark "woodsy" taste.

Signing off.....STARVING....but signing off:)

Back in the Land of Buckeyes...

I've spent the last week in Ohio visiting family and friends and it has been such a nice week here.  Spring in Ohio is about 2 weeks behind Spring in Atlanta, so I got the wonderful pleasure of experiencing it twice:) 

Whenever I come home, (that's right I'm a Buckeye through and through) I always stay with my parents who live in Southeast Ohio.  Unlike most parts of Ohio which for the most part is flat, Southeast Ohio is full of rolling hills.  Growing up here was a true pleasure.  Void of crime and even NOISE for the most part, I always feel at peace when I'm here --- what a pleasure indeed. 

Last summer I introduced my family to a great dip, Summer Bean and Corn Dip, and they just can't get enough!  My brother especially loves this dip and after 5 days of being here, I've made three batches!  OK, it's not exactly Summer yet, but it's pretty darn good anytime. 

The great thing about this dip is it's versatility.  You can tweak it up numerous ways.  If you like a little kick, add some jalepeno's or other spicy peppers.  If not, leave 'em out.  Like more onions?  Add them.  Love cilantro? (ME!ME!ME!) --- add it in!

Another great thing about this dip is that, well -- -you don't necessarily have to use it as a dip.  I often will put it in a wrap of lettuce leaves or tortillas or even just eat it as a salad.  I promise, no matter how you choose to eat it, you'll love it! 

Extra bonus?  You can make it in about 10 minutes, so it's really easy and a crowd favorite I promise!

Procrastination vs. Jodester....and she takes home the....Spaghetti Squash???

Well, to say that I've neglected this blog is ........Oh yea...said that once before in this blog:) Blah, blah, blah. Excuses, excuses. However, I'm happy to report my procrastination project is coming along famously and I'm quite certain I've perfected it. How I can be so incredibly control-freak organized at work and not keep up with this blog? Who knows.

What then, could be the catalyst to my picking up the e-pen and jumping in ? What over-whelming force drove me to do it? My discovery for today? The thing that got me soooo excited I had to resurrect the blog??? Spaghetti Squash.

That's right kids. Spaghetti squash. Oddly enough until now, I've never attempted to eat, not alone make spaghetti squash. But in light of my recent resolution to get back on the diet plan and NOT eat pasta.... Spaghetti squash it was.

So here's the deal with spaghetti squash. Like most squash, uncooked ------ NASTY. But you roast that sucker and voila! It transforms into yummy goodness.

To roast the squash, cut it down the middle long ways. Be prepared to put some muscle into it --- it doesn't like to half easy. Sprinkle it with olive oil, salt & pepper - place the halves cut-side down on a baking sheet. Roast it on 375 for 45 min or so, pull it out....let it cool. Once it's cool, use a fork to shred the squash. Like magic, it rolls up into spaghetti looking strands --- and quite honestly -- doesn't taste to far from the original.

Here's where you can get creative. Pretty much dress it up like you would pasta. Today I made a walnut-parsley-basil-lemon zest pesto/gremolata concoction to dress it....and...... perfection. It was soooooooooooooooooo good! What made it even better? The whole 20 oz of spaghetti squash????? 153 calories....seriously people??? 153 calories! Now, that didn't include my olive oil, etc --- but I'm guessing my huge plate of yumminess didn't top out above 400 calories....and I ate it for dinner too. Here's the link to the recipe I used, but I tweeked it up a bit.

THIS blows my mind. Why? --- not quite sure, but I felt the need to spread the spaghetti squash-gospel to world! So there you have it. What will tomorrow bring?? Who knows. Ok wait I do know...I'll be going out for lunch, but certainly I'll be thinking about my next super-fab spaghetti squash masterpiece;)

Until then...