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Fresh Fish and Food Frenzy, Fantastic Friends, & a Reflective flight: Memories of my NY Trip
cartoccio/cook in a wrapper
But, this trip was actually a work visit. A sweet friend of mine, who knows I am unemployed at the moment, hired me to help in her office. She is a one woman phenom with tremendous international business she has built from the ground up. Now that it?s the New Year, she wants to purge, organize, and rejuvenate what is happening in her office loft for the upcoming months. Exciting things are going to be happening for her, and I am only too happy to help her out. Oh, how I love to organize (when it?s not my stuff). The week wasn?t all work, though. I was able to catch up with our other friend K at BB King?s
     Can't get much fresher, unless I caught it myself (which is so unlikely!)
What did I do with it? S and I wanted something simple, as anything major would lose/ruin the freshness of the fish. I wanted to cook a dish that prevented me from being tempted to touch it, flip it, open the oven, etc. My thoughts? Bring on the cedar grilling papers. Easy as 1,2,3!  Cedar Grilled Swordfish 2 swordfish steaks Fresh basil, chopped Fleur de sel salt 2 cedar grilling papers, soaked in water cooking twine Season steaks on both sides with salt and pepper. Lay out both cedar wraps. Sprinkle basil across the middle of both wraps. Top with swordfish.
Sprinkle with more basil. Fold the wraps and tie with twine.
Smoke on a stove top grill, heated over medium high heat and sprayed with PAM. Ten minutes on each side, or until done.
Unwrap, top with fresh basil. Serve! (for 2) What else did I cook? Lavender Honey Pear Chicken and Spiced Parsnips
Lavender Honey Pear Chicken 2 boneless, skinless chicken breasts 1 pear, thinly sliced (I used Barlett) 2 Tablespoons lavender honey, divded ½ teaspoon garlic powder ¼ salt Place chicken in lined/sprayed baking dish; set aside. Combine the garlic powder and salt. Sprinkle over each breast. Then, carefully brush each breast with 1 Tbsp. of the honey. In an overlapping line, arrange the pear slices on top of the chicken and drizzle with the remaining 1 Tbsp. of honey. Bake at 350º F for 45 minutes or until the chicken?s internal temp reaches 165º-170º. Serves 2 Spiced Parsnips 1 pounds parsnip (about 3 ?nips) ¼ cup butter 1 teaspoon cumin ½ nutmeg salt/pepper to taste2 Tbsp. 0% Fat Greek Yogurt 2 Tbsp. Parmesan cheese, shredded Remove ends, peel and cut parsnips into chunks. Cook in boiling water for about 10, or until fork tender. Drain, mash to preferred chunkiness; set aside. Using the same pan over low heat, melt the butter. Once melted, stir in the cumin, nutmeg , salt & pepper. Add to parsnips and mix well. Stir in then dump the yogurt and mix to combine. Place in small pan, sprinkle with cheese and broil until cheese is melted but not bubbly. Serves 2-3.
Coffee Rubbed Chicken salad with Balsamic Herb Vinaigrette. I can't say enought about vinaigrettes. For those of you who shy away from making your own, just remember...oil to vinegar 3 to 1. Admitedly, I don't always used that ratio, and when I don't, I think the end result needs "something". So, just remember... three parts oil to one part vinegar. Then...add whatever you want. :) Balsamic Herb Vinaigrette 1½ cups olive oil (I used O&Co) ½ cup white wine vinegar 2 Tbsp. balsamic shallot mustard 2 Tbsp. Panini Spread Garden Herb 1½ tsp Kosher salt ½ tsp ground white pepper (or freshly ground black pepper) 2 whole garlic cloves Combine all the ingredients in a in a glass or stainless steel bowl and whisk them together until fully combined. Or, store in the refrigerator and be sure to shake before using. Makes 2 cups Phew! That was a LONG post! Be sure to check out My Alter Ego for all my Montauk photos. And, allow me to leave you with a sign that made me giggle.
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