Tuesday, June 29, 2010

Today's Special: It's All Good

Balsamic Grilled Portobello Sandwiches with Goat Cheese and Roasted Peppers- New Recipe. Wow these turned out so good! Seth mentioned at least 3 times during the meal how awesome they were. Very easy to make and healthy to boot! This is definitely a keeper.

Shaker-Style Smoked Chicken Thighs and Grilled Corn-on-the-Cob- New Recipe. This turned out really good despite the fact that I didn't actually do any of the smoking as stated in the recipe (too lazy, too hungry, and no wood chips). Also, just as a tip for all you chicken barbequers out there: use chicken thighs! Chicken breasts have to be cooked "just-so" on the grill in order for them to not turn out dry. Chicken thighs keep their delicious texture and are more forgiving if you overcook them a little. Plus, thighs are much cheaper and quite frankly I think they taste better too. I was able to pick up 2 pounds of chicken thighs for only $2.50 and easily removed the skin myself (you can buy them boneless and skinless).

If you've never grilled corn on the cob, it's time you had. You can get fancy with putting butter and such inside the husks beforehand, but I always just throw the corn on the grill (husks still on!) and rotate them every 5 minutes or so. They're done when all sides start to blacken a little. Mine were done at the same time as the Shaker chicken this time around. Oh and if you don't want to burn your flesh off but still want hot corn to eat, shuck the ears while wearing oven mitts, works pretty good!

Cassoulet-Style Chicken Thighs- New Recipe. I'm always a little wary of these crazy bean recipes, but somehow they turn out surprisingly good! I think white beans are my favorite. They have a great creamy texture and a nice mild buttery flavor. My food processor was my best friend when I made this. I used it to turn 2 pieces of wheat bread into crumbs (and blend the oil into them), chop the onion, and mash up the beans. That food processor saves me so much time. Anyway, this recipe is a keeper!

Mama Hanson's Fish Stew- New Recipe. One day Dad Hanson raved to me about this "tomato based fish chowder" Mama Hanson had made. He said, "It's the best chowder there is to be found and all gourmet fish places should hang their heads in shame." I knew I needed the recipe. Mama Hanson is a soup/stew guru so I felt very privileged to gain access to this recipe. It didn't actually come with instructions, just a list of ingredients, so hopefully I made it right. I thought it turned out very well and was even better the next day (which is usually the standard for soups).

Mama Hanson's Fish Stew

 2 tbsp. olive oil
1 green pepper, diced
1 red pepper, diced
1 large onion, diced
2 carrots, sliced thinly
2 stalks celery, diced
2 cloves garlic, minced
3 cups chicken broth
1 (28oz.) can diced tomatoes
1/2 tsp. basil
1/2 tsp. thyme
1/2 tsp. turmeric
1 bay leaf
1/8-1/4 tsp. crushed red pepper
1 lb. cod fillets, cut into 1" pieces
1/2 lb. white fish, crab, or shrimp
2 tbsp. fresh parsley, chopped

Heat olive oil in a large stockpot. Add green pepper, red pepper, onion, carrots, celery, and garlic and cook until onions are translucent.

Add chicken broth, tomatoes, basil, thyme, turmeric, bay leaf, and crushed red pepper and bring to a boil. Reduce heat, cover, and simmer for 30 minutes (for thicker stew, leave off lid).

Add all fish/crab and continue to simmer until fish is cooked through (about 5-10 minutes more). Garnish with parsley and serve.

Serves 4-6


thebluemuse said...

9 a.m. and STARVING. Thank you. (ha!)