Love is in the Air

Surf and Turf

One of the reasons I love cooking is the instant gratification. I love chopping, slicing, dicing, and creating different dishes, then immediately serving them to Curt. I can always judge how much he likes the food because if he really likes it, he'll turn to me and say, "Hun, this is the best meal I've ever had in my life." It's really cute actually.

I made this a while ago, but haven't had the chance to post this recipe until now. It was definitely one of the meals Curt liked the most. For Valentine's Day, I felt like making a surf and turf. I've never cooked lobster tails before, but decided to give it a whirl. For the "turf" part, I got a beautiful ribeye. (Hey, I'm trying to eat less red meat, but it was soooooo good!)

(Deliciousness)
I bought 3 lobster tails from the seafood department at Harris Teeter. Again, I have really no idea what I was doing, but figured the recipes online seem pretty easy, so why not go all out?

(The actual Surf and Turf)

As usual, I needed a side, so I grabbed some asparagus. It's always good with everything. I decided to go without anything too carby like mashed potatoes. I did buy one of those refrigerator loaves of french bread though. All you have to do is open the container, put a few slits in it, spnrinkle some garlic salt on top, then pop it in the oven for a few minutes and you have deliciously soft "homemade" bread!

(You can see the bottoms of the wine glasses we used with dinner haha)

I had asked the fish lady to split the lobster tails in half lengthwise. I guess she didn't understand what I was asking, because she cut them in half the other way... so instead of 6 long halves of lobster, I had some kinda weird looking pieces. When I got home, I cut the halves in half... which, surprisingly, wasn't as complicated as I thought it would be. So I basically had 12 little lobster bites that looked like this:

(Cute little lobster tails)

I found a recipe online for grilled rock lobster tails. Since I don't really know the difference between a rock lobster and any other type of lobster, I figured that I could use the recipe. Here's goes!

Grilled Lobster Tails

* 3 small lobster tails

* 1 tbs lemon juice

*1/4 cup melted butter

* 1/4 cup olive oil

* 1 tsp garlic salt

* 1 tsp paprika

* 1 dash pepper

Mix all of these ingredients into a small bowl and set aside. I made a few changes to make the recipe mine. :) One example: the original recipe called for no butter and 1/2 cup of olive oil. I pulled a page out of Paula Dean's book and added some butter. I just love the rich flavor that butter adds. So I cut the olive oil down by half and added the remainder in melted butter. I had some leftover parsley from another recipe, so I threw that in there too. Here's what it looked like.

(doesn't look that great, but it IS)
The recipe called for the lobster tails to be grilled, but February in Virginia isn't the best grilling weather. I pulled out my trusty grill pan and set that up. It's cast iron and I know I should love it, but I haven't been able to season it so that it's where I want it... oh well... that's another story!

I threw everything on the grill pan at the same time. The lobster tails don't take very long to cook, so I figured I better get the steak started at the same time. I brushed the little buttery sauce on the meat of the lobster and put them face down on the grill pan. For the steak, I just threw on some garlic salt and pepper. I love the natural flavor of a good steak, so I didn't want to ruin it by adding a bunch of stuff to it.

( Just look at those yummy little things!)
There was a lot of the butter sauce stuff, so I just kept brushing it on the lobster tails to make sure they don't dry out and that they retain as much flavor as possible. Once they started turning pink, I knew it was almost time to flip those little bad boys!

( "Red"y to eat)

I only flipped the steak once. I know that for burgers, you aren't supposed to flip them more than once because all of the juices will dry up... or something like that, so I try not to mess with steaks too much. This one looked great though!

( Let's dig in!)

I pulled everything off the grill when it looked like it was ready. Everything looked and smelled great! It looked especially great on the little pie plate that Susan gave me for a Christmas present. I've definitely used that cute little pie plate multiple times already... thanks Susan!

The dinner was amazing and the lobster had a nice delicate flavor. We didn't need to add any melted butter or anything to it. The steak was cooked about medium rare, which is how Curt and I like our steaks.

Here's a close up, so you can see the golden color the lobster turned, thanks to the grill pan and the yummy butter sauce.

Even though I was kind of annoyed at the fish lady for cutting the lobster in half the wrong way, I must say that things turned out well. The little lobster bites were really the perfect size. We could pull them out of the shell and eat them in 1 or 2 bites which could have been tricky otherwise.

The asparagus and bread went really well with it and I don't think either of us had any room for dessert!

Curt ended up finishing all of the lobster. We did have a bit of steak left, but look at it... it was ENORMOUS!!! It was great sliced up and stuck on top of a salad for leftovers.

Overall, my first experience with lobster tails went pretty well! I'll definitely have to try it again soon!

I know it was a good meal because, according to Curt, it was one of the best meals he'd ever had. :)

Snappa

So summer is here and thus begins one of my favorite seasons of all :

Grilling Season!

Everyone has grilled hamburgers and hotdogs... maybe a steak or two. I decided to try something I haven't tried before - Grilled Snapper! Forget ground beef! How can you really get more crazy than throwing the entire carcass of a dead animal on an open flame?!

I've heard good things about grilling fish, and, like I mentioned in my last posting, I'm trying to cook more fish for me and the hubby. Here goes nothing!

(Little Kylie Bear was excited about grilling the fish too!)

The Stuff

( Look how cool the whole fish looks!)

I stopped by Wegmans to take a look at the fresh fish selection. I told the guy behind the counter that I wanted to grill a whole fish, but had no idea what I was doing. He kinda laughed at me, then brought me to the whole fish section. He described the 2 or 3 fresh ones that were sitting on ice. I think bronzini was one of the other choices. He said that Red Snapper was a very popular fish for grilling whole. I chose one that looked pretty fresh. The eyes are supposed to be clear and not milky. Also, there isn't supposed to be a fishy smell. The fish guy took it in the back, removed the scales, and the fins, then wrapped it up. He said that I should put a few cuts into the sides and I could put some ginger or scallions in the fish to give it a bit of flavor.

(Hello everyone, don't I look yummy?!)
I decided for a side dish we should have some veggies. I absolutely love grilled zucchini and mushrooms. Curt isn't a big fan of mushrooms, but I just eat the ones he doesn't. I cut up the veggies and tossed them in some olive oil, garlic, and salt, then stuck them on skewers. I let them rest for a few minutes, letting them marinate.

(not many things better than grilled veggies)

I took the laid the fish out on the cutting board and put a few thick slits in one side. I had read that doing this prevents the fish from curling as it cooks. It also is supposed to help with ensuring that the fish cooks evenly throughout. I then flipped the fish over and put a few slits on the other side.

The fish guy had removed all of the guts from the snapper, so I didn't have to worry about finding a grilled liver or stomach on my plate. Although he mentioned putting ginger and scallions in the fish, I've never been a huge fan of ginger. I decided to use a shallot, garlic, and what else? Bacon! I had some leftover bacon from the day before, so I figured that would be a good little addition.

I cut up the shallot and garlic and then stuffed the bacon all into the stomach cavity of the fish. I took a few slices of garlic and stuck them in the slits that I had made on the sides of the fish.

(The garlic, bacon, and shallots all inside the fish!)


Now it's ready for the grill!

( The veggie skewers are all nicely placed on the grill with room for the fish too)

I heated up the grill to medium heat and placed the veggie skewers on the grill. They don't take very long to cook, but I threw them on first to make sure they had enough time to cook.

(veggies never looked so good!)

Next, I threw the snapper on the grill and just let it cook. I wasn't too sure how long to cook the fish. Internet pages had said to cook it until it begins to flake.

(look how pretty!)

I let the fish cook for maybe about 10 minutes. The smells were starting to really come out of the grill and waft through the air. Luckily, it was a gorgeous night and standing on our deck with a cold beer, waiting for dinner to cook was so perfect!

(Flip it!)

After the fish had grilled for about 10 minutes, I decided to flip the fish. There was a moment of grossness during the flipping process. The eyeballs were still intact when I put the fish on the grill. I guess, during the cooking process, it had dried out, or something crazy. When I flipped the fish, the eyeball fell out into the bottom of the grill. It was pretty gross seeing the goopy white eyeball on the bottom of the grill... but oh well!

I flipped all of the veggies after I flipped the fish. It took another 10 minutes or so to finish grilling. I just took it off after the fish looked totally cooked. Because there were slits in the sides of the fish, I was able to see that the whole fish was cooked.

(Not the prettiest looking meal in the world)

I let the fish rest on a foil lined pan for a few minutes to let everything cool down. I know that when you cook most meats, you need to let it rest before you start cutting it so that the juices have time to redistribute. I don't know if that's the same for fish, but I figured it couldn't hurt to let it rest a little bit.

There was definitely a LOT of meat on the fish, so Curt, Billy, and I all sat down and dug in! We just sort of scooped the fish off the bone. It pulled apart very easily and we were able to pick out any pesky bones. Since I'm Asian, I had made some brown rice to go with everything. I pulled the veggies off the grill and put them aside.

Altogether, the veggies, brown rice, and fish were absolutely delicious! I really enjoyed everything. The fish had a nice, mild flavor and you could taste the bacon, garlic, and shallots.

We all ate until we couldn't eat anymore! This was all that was left!

Now, I know that my sister, in Cape Verde would do the right thing and eat everything off the fish... including the meat from the head. However, I'm not in Africa, and I haven't quite warmed up to the idea yet. Curt did try a bite of the grilled tail! :)

Anyone want a bite?!

Not much left to eat!
So, in conclusion, my experiment with trying to grill a whole fish turned out to be a great success! Everything was delicious and quite healthy! It was very simple too. I would say that this is definitely a MUST for anyone who likes fish and likes grilling!

(family picture)

Here's the result of a full meal of fish! Kylie isn't asleep yet because we didn't let her have some of the fish... we're awful parents, huh?

Cod with Prosciutto Topping

Typically, I'm a meat girl. I like steak... I like burgers... I like bacon... I like hot dogs... I like chili... unfortunately, I know that red meat isn't that great for you, especially in large quantities. That being said, I'm trying to fit more fish into my diet. I actually love fish, but I don't like it when it's reheated, so whenever Curt and I have time to cook dinner together (which consists of Curt watching TV while I tinker around in the kitchen) I try to make fish.

A few months ago, I found this recipe in a New England Cookbook. The original recipe was for "Baked Cod with Crispy Proscuitto Topping." The recipe said that you should roast the fish in a pan with some white wine. I thought I would switch it up a bit (surprise, surprise) and pan fry the fish to give it a crispy texture. I also made a sauteed mushroom and green bean side dish with the extra garlic and prosciutto. Who can live without a bit of starch? I added some fresh mashed potatoes. For an appetizer, I made some bacon wrapped shrimp. Here's the story of our dinner :)

The Players

( I can't figure out how to rotate this picture, sorry!)

Bacon Wrapped Shrimp

This is the easiest appetizer ever... I grabbed a few jumbo gulf shrimp and a few slices of bacon. Cut the slices of bacon in half and wrap 1/2 around a shrimp, so they look like this one on the right:

Once all the shrimp is wrapped, place them seam side down in a pan on medium heat. You don't really need any oil in the pan because there is enough fat in the bacon to prevent the shrimp and bacon from sticking. I did give the pan a few spritzes of Pam, though.

The great thing about the shrimp is that they are so easy and fast! They only need a few minutes in the pan to cook all the way through. Once the shrimp starts turning a bit opaque, then flip them until the bacon starts to brown and get crispy. Remove from the pan and set aside for later, or give to your hungry spouse who is complaining of hunger from the couch. :)

( Look how delicious these little guys are!)

Crunchy Cod with Prosciutto Topping

* 2 oz. chopped prosciutto

* 1/4 cup flat leaf parsley

* 1 tbs dried basil

* 1 large clove garlic, minced

* 1/4 tsp black pepper

* 2 tbs. olive oil

* 4 (6 oz) cod fillets

* 1 egg, beaten

* 1/2 cup flour

The first thing you do is take care of the fish. Pat it dry, then season with salt and pepper of both sides. Set up 2 bowls, 1 with the beaten egg and 1 with the flour. First, you'll dip the pieces of cod into the egg.

After the cod is covered with the egg, you will dip it into the flour until it is totally covered. This part gets pretty messy, so it helps if you have 1 hand that is dry and 1 that is wet... this will avoid a messy paste of egg and flour covering your hands.

( You can't really see the fish too well since it's so bright!)

In a pan, heat some oil to medium heat. I like using a canola oil because it can tolerate the high temperatures. Anyway, you will know that the oil is hot by doing the stick test... just stick the end of a wooden spoon into the hot oil. When you see little bubbles come out of the spoon (you are essentially frying the spoon), you will know the oil is hot enough.

Gently place the covered fish in the oil a few pieces at a time. Make sure that you don't put too many pieces of fish (or anything you fry) at one time. If you "crowd the pan," the temperature of the oil will drop, which will mess with the way that the fish cooks.

Once the fish is browned on one side, give it a flip and let the other side brown. The fish doesn't exactly need to be cooked all the way because you will be putting it all in the oven a little bit later. As for the frying, I'm not sure if there's a rule about how many times you flip it, but I try to only flip the fish once.

After the fish has cooked, put it on a plate, lined with paper towels to let the excess oil drain off the fish so it isn't greasy. Just set them aside while you make the yummy topping!

For the topping, just chop up the prosciutto, then mix it with the basil, garlic, and the parsley. All I did was mix it all together in a bowl and then plop it in a pan.

( I love all of the bright colors in this)

I decided to cook everything in a pan to give the prosciutto a chance to crisp up. With the fish being crunchy, I thought that the prosciutto should be a bit crispy too.

I didn't want to cook the topping too much, just give it a bit of texture, so after a few minutes, I removed the pan from the heat and let it all cool. Next, I divided up the topping evenly and placed it on each piece of cod. I placed the fish on a baking sheet and stuck them in the oven under the broiler for a few minutes. I then realized that there was no cheese in the meal! So I sprinkled a bit of parmesan cheese everything, then put it back in the oven. I only cooked it all for a few minutes under the broiler. Make sure you watch the fish carefully; I've burned my fair share of food when I stepped away from the oven for just a few minutes!

Ta Da!

Green Beans and Mushrooms with Prosciutto

Next, I made the veggie side dish. I had some extra prosciutto, so I put it on a baking sheet and then stuck it in the oven for a few minutes to let it all crisp up. Remember the comment earlier about forgetting things under the broiler? Well, yeah, I did it again, so the prosciutto was a bit more well done than I had planned, but oh well!

This was a pretty easy dish too... I find that if you take some good, quality ingredients, you can whip up a quick and easy dish that is delicious! Anyway.... I just cut ung up a bit p the green beans and mushrooms and threw them in a pan with some canola oil. I just stirred everything up and added the prosciutto. I also sprinkled a bit more parmesan on top of everything... five minutes later, you have a delicious side dish!

So... here's the finished product! Dinner was yummy and although it was fish, I managed to sneak a little bit of meat into it anyway!

Maple Roasted Chicken

Everyone that knows me well knows that I love to cook... I think I tell just about everyone how much I enjoy chopping onions and preheating my oven. It's no surprise that for my bridal shower last May, my bridesmaids came up with the theme, "bed and breakfast." Each guest arrived with a cute little recipe card for me, complete with their favorite recipe. I collected some really great recipes! This recipe is from my mother in law. It's called Maple Roasted Chicken.

I must admit that I was a bit skeptical when I saw this recipe. I like maple syrup, but on pancakes and waffles... I wasn't sure if I'd like it on chicken. I decided to give the recipe a try; if I didn't like it, I knew that Curt would eat it all anyway. In the end, I think this is a fabulous recipe with a great flavor!

MAPLE ROASTED CHICKEN

*1 whole roasting chicken

* 1 turnip

* 2 sweet potatoes

* 2 onions

* 3 large carrots

* 1 1/2 cups cremini mushrooms

* 1 lb asparagus

* 2 tbs butter, melted

* 1/2 tsp salt

* 1/4 tsp black pepper

* 1/2 tsp rosemary

* 1/2 cup - 3/4 cup maple syrup

*~*Note: this recipe called for your choice of 4 winter vegetables such as carrots, onions, celery, parsnips, winter squash, sweet potatoes... I chose carrots, onions, sweet potatoes, and turnips, but also added mushrooms and asparagus because I LOVE them *~*

( I only ended up using 1 chicken, even though I planned to use 2)

I started making this dish a bit later than I had expected, so rather than roasting the chicken whole, I spatchcocked it. What the heck does spatchcock mean? Basically, you remove the backbone of the chicken, flip it over, and press it down to flatten it. This helps the chicken roast faster. I used a pair of kitchen shears and cut that bad boy out! Make sure you save the backbone (just stick it in a bag and throw it in the freezer) because you can make some great chicken stock with it!

Ok, so the spatchcocked chicken looks a little weird, and it was kinda strange to be taking a pair of scissors and cutting through bones, but who cares... it will still taste good, right?

( how the heck do you use/cook/roast/cut a turnip?!)

For my choice of winter vegetables, I used a turnip - not because I like them or because they were on sale... I've never in my life really eaten one (except for the turnip cakes with shrimp at dim sum) much less cooked onw, so I figured I might as well give it a try. It had a sort of waxy feel to the outside, and I wasn't really sure how to prepare it. I decided to peel it with a vegetable peeler, then chop it into 3 inch pieces. Make sure you cut all of the vegetables to about the same size so they roast evenly.

( Here's what the spatchcocked chicken looks like when you flip it over)

It took a while, but I finally chopped all the vegetables... carrots... onions.... sweet potatoes.... turnips... mushrooms, etc... and threw them in the pan

( Can you believe I got Curt to eat all of these vegetables?!)

Next, just place, the chicken on top of the vegetables. When you roast a chicken (or anything for that matter), you are using dry heat to cook the food. It is important that air is able to circulate around the piece of meat to ensure that the air is able to reach all sides evenly. This will sort of cause the surface of the food to caramelize which enhances the flavors. If the chicken is just resting on the pan, then it will cook in the juices, which won't necessarily be a bad thing, but it's not a traditional roast. At least that's what wikipedia says!

( The poor little chicken looks so pale!)

In the microwave, melt the butter, then brush it on the chicken. Sprinkle with salt, pepper, and rosemary. Place the chicken in the oven (I forgot to tell you to preheat it to 400!). Every 10 minutes, baste the chicken with the maple syrup. Once you run out of maple syrup, continue to baste with the pan juices.

(Deliciousness)

Keep basting until the chicken is cooked all the way through. The chicken should be crispy and brown on the outside and the vegetables should be sweet and soft.

( The house smelled FANTASTIC while this was cooking!)

Let the chicken stand for 10 minutes to let the juices redistribute. Place the chicken on a nice platter and surround with the vegetables.

( How beautiful does this look?!)

This dish was absolutely fabulous! Everything tasted delicious. The chicken soaked up the maple syrup flavors, but the chicken juice mixed with it to make a great mellow pan sauce. I packed up the leftovers in some tupperware and had them for lunch the next 2 days. I think it might have been even better because the juices had more time to soak through the chicken and into the vegetables. Speaking of vegetables, Curt ate EVERYTHING! Even the turnips - OK, so he didn't know that they were turnips... I kinda let him think that they were regular potatoes, but no harm done, right?