Monday, February 22, 2010

Roasted Turbot with asparagus & capers

Went to the store to get sea bass, but they didn't have any so I got Turbot instead. It was delicious. I roasted the potatoes, asparagus and fish with capers.
400 g (14 oz ) baby potatoes sliced (you can use larger ones if you cannot find baby
2 tablespoons olive oil
1 bunch asparagus
1 tablespoons capers
1 tablespoon chives for garnish
sea salt
Preheat oven to 200 C (400F). Slice the potatoes and mix with the olive oil and sea salt and place into the roasting pan. Roast for about 25 minutes. Add the fish, asparagus & capers to the roasting pan on top of the potatoes and roast for another 15 - 20 minutes or until the fish is done and the potatoes are golden. When done, plate and garnish with chives.
Serves 2

Sunday, February 7, 2010

Boeuf Bourguignon

Superbowl Sunday and I made a Boeuf Bourguignon, the classic one over a bed of gemelli pasta that had grated parmigiano and butter. Yummy!!!!

Go Saints!

Monday, February 1, 2010

Brined Pork Chops

Brining is awesome and really adds flavor, I brine pork, chicken & turkey, you can do salmon also. There are many brining recipes so whatever you do will be good.
It was too cold to cook outside, so I used my inside grill.

Here is my brine for Pork Chops:

  • 4 pork chops

  • 2 litres (2 quarts) water

  • 1/2 cup sea salt (you can use Kosher if you like)

  • 1/4 cup sugar (or you could use honey)

  • black peppercorns

  • 1 bay leaf

  • lemon peel from one lemon (this is optional)

  • extra virgin olive oil

  • juice of half a lemon

1. Mix the water, sea salt, sugar, peppercorns, bay leaf and lemon peel, when sugar is dissolved add the pork, cover and refrigerate for 5 hours of overnight.

2. Preheat a charcoal grill or you could do this inside in the broiler.

3. Get the pork chops and rinse off and pat dry. I brush a little olive onto the pork and grill on both sides. When the pork is done, drizzle some extra virgin olive onto the pork and squeeze the juice of half a lemon over the pork.

I love broccoli rabe and often serve it with this dish.