Fish and Veggies: June 2009

Mango Peach Sangria

Has anyone else seen this month's Food and Wine magazine (July 2009)? It is ridiculously good. I ripped out every other page to save in my 'Make As Soon As Possible' file. Recipes like Shrimp Stuffed Zucchini, Buttermilk Marinated Pork Chops, Grilled Apricot-Arugula-Goat Cheese salad. The one at the top of my pile is this perfect Mango Peach Sangria by Chef John Besh. Mango Peach Sangria 1/3 cup sugar 1/3 cup water 1 cup Grand Marnier 1 bottle Viognier 1 mango, chopped 2 peaches, cut into thin wedges 1/4 cup mint In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold. Stir in the Grand Marnier, Viognier, mango, peaches and mint and serve over ice.

Watermelon Salad

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Texas has enjoyed temperatures over 100 degrees for the last few weeks. It's hot. Really hot. Perfect time for watermelon. One of my favorite food blogs, Stacey Snacks, featured this watermelon salad about a week ago. I was apprehensive about the combination, but I tried it, and it is delicious!!! Perfect for a summer bar-b-q. Thank you, Stacey. Watermelon Salad 1 seedless watermelon sliced into bite sized chunks (rind removed) Handful of mint leaves 1/2 cup ricotta salata cheese, sliced thin Dressing: 3 tbsp of red wine vinegar juice of 2 limes 2 tbsp of lavender honey zest of the 2 limes Place watermelon in a large bowl and drizzle with dressing. Top with mint and cheese. Serve and enjoy!

Recipe Help: Shark Steak

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A Fish and Veggies reader wrote in last week asking for some recipe help. Here is the interaction, and a happy ending to finish it off. Any dinner conundrums out there? Write in. We can solve it together. Dear Fish and Veggies,

I follow your blog, and I was wondering if you would happen to have any suggestions for what to do with a 1/2 lb of shark steak? I'm thinking about throwing some bow tie pasta and vodka sauce into the mix...and grilling the shark, but I need a good marinade for it.

Thanks, M

Dear M, My first thought is that a vodka sauce might overpower the shark. Since you really want to compliment the flavor of this fish, I would go for a lighter asian flavor, like soy sauce or teriyaki and serve over pasta/rice with stirfried veggies. Here are a few different ideas: 1. Quick solution: Miso glaze (no marinating time needed) - http://fishandveggies.blogspot.com/2008/12/miso-salmon.html The brown sugar and the protein from the miso seal in the juiciness and flavor. 2. Teriyaki Marinade: Mix 1/2 cup Teriyaki sauce, 1/2 cup brown sugar, 2 cloves chopped garlic, 2 tablespoons grated ginger. Marinate fish for up to 8 hours. Grill or Roast until fish flakes, and use left over marinade for basting. 3. Soy sauce Marinade: 1/2 cup Soy sauce, 1/2 cup brown sugar, 2 cloves chopped garlic, 2 tablespoons grated ginger, 2 tablespoons dijon mustard, 2 tablespoons lemon juice. I hope this helps. Let me know how it turns out. Can't wait! - Fish and Veggies

Dear Fish and Veggies,

THANK YOU SO MUCH!!! :) :) :)

The shark turned out above and beyond our expectations. I used recipe #3, Soy sauce Marinade, (3rd one's a charm, right?) that you gave me because I happened to have all of the ingredients, and I thank you for that! I wrapped the shark in aluminum foil to hold in all of the juices, then grilled it outside and it just melted in our mouths. That was so very kind of you. I will definitely be keeping in touch with your skills, head chef.

Thanks, M

Skirt Steak

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I have several Food Network crushes, and Alton Brown is not one of them. But I'll give it to him . . . the man cooks a mean skirt steak. I found this recipe and couldn't resist testing it out. The steak is marinated in a heaven of brown sugar, soy sauce and spices. I made a few modifications to keep everything simple, and served over 'Bolivian' rice. Enjoy. Skirt Steak based on recipe by Alton Brown 1/2 cup olive oil 1/3 cup soy sauce 1 bunch green onions 2 large cloves garlic 1/4 cup lime juice 1/2 teaspoon red pepper flakes 1/2 teaspoon ground cumin 3 tablespoons dark brown sugar 2 pounds inside skirt steak

In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.

Remove steak from bag, and sear in a cast iron pan over medium heat (let about half of the marinade poor over the steak.) Cook steak for about 4 minutes per side for medium well. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.

Remove meat from foil, and slice thinly across the grain of the meat. Serve over rice with marinade spooned over top.

Caprese Salad

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A good caprese salad is my simple summer pleasure. I like to combine a few of my favorite things to create a super salad! Arugula, Buffalo Mozzerella, Heirloom Tomatoes and Basil Pesto. Yum. Caprese Salad Place bed of arugula on plate and top with slices of heirloom tomatoes. Top with chunks of creamy buffalo mozzerella. Drizzle basil pesto over entire salad, and garnish with fresh basil leaves.(If you have no pesto handy, just drizzle with good olive oil and some salt and pepper.)

Manly Steamed Shrimp

Turns out the new man can cook. He's from the E. Coast and has ridiculous recipes for Maryland style crab cakes and steamed shrimp. Old Bay Seasoning is the trick. Steamed Shrimp with Old Bay 1 cup water 1/4 cup white vinegar 1/4 cup beer (Sam Adams works well) 5 tablespoons Old Bay Seasoning 1 1/2 pounds medium shrimp (shell on) 1. Boil water, vinegar and beer in large pot. 2. In a separate bowl, coat shrimp well with Old Bay Seasoning. 3. Place shrimp in a steamer over the boiling liquid and steam for 5 minutes or until the shrimp turns pinkish. 4. Remove from heat. Let cool. Peel and enjoy.