First entry!
I've decided to keep a journal logging my adventures in the kitchen. Though this isn't the first adventure I've had, and not my first tasty creation, it is the first I'm putting out there in the world.
Before tonight, I had never cooked mahi mahi before. I poked around on FoodTV.com for some inspiration, then did the following:
Mahi Mahi
Into a Ziploc bag I squeezed two limes and a lemon. I threw in some ground ginger, maybe a couple tablespoons or so. Then I shook in some soy sauce (3 tablespoons?) and some olive oil, what amounted to be perhaps one tablespoon. I put in four pieces of the fish, squeezed the air out of the bag, and left it there while I did some other things. After I did those other things, I put the fish on the George Foreman grill, sprinkled on some freshly ground pepper and kosher coarse salt, and cooked them for about 6 minutes, until they were nice and white on the inside.
Tomato Salad
I love cumin. This experiment was inspired by a recipe I found for tomato salsa with yellow and red tomatoes and a healthy dose of cumin. I modified things a bit. I cut up three big tomatoes and a handful of grape tomatoes, a sweet onion, four small green peppers, and some fresh chives. Everything went into a bowl and got drizzled with olive oil. I tossed everything around with my hands, then sprinkled on freshly ground pepper and the coarse salt and covered it all in cumin. Tossed it around with my hands again and it was done.
Couscous
I didn't do anything exciting with it, but it rounded the meal out nicely. Followed the package directions on some whole wheat couscous from Trader Joe's. Boil butter, salt, and water, add couscous and let stand 5 minutes. Then I put pepper on it. Done.
Lemon Sorbet with Blueberry Preserves and Pineapple Sage
I was given some homemade blueberry preserves by the lovely and wonderful Ruth Rose. As soon as it was in my hands, I thought "This would be perfect on lemon sorbet." I was right. I scooped out the sorbet, cut up some pineapple sage and put that on, then spooned on some of the blueberry goodness. Topped it with little whole leaves of the sage, and YUM.
So, that was dinner.
I need some user pictures for this journal. Only problem is, both photo editing programs on this computer SUCK. So, if anybody comes across any good pictures and is willing to cut them down to size for me, that would be awesome.
Before tonight, I had never cooked mahi mahi before. I poked around on FoodTV.com for some inspiration, then did the following:
Mahi Mahi
Into a Ziploc bag I squeezed two limes and a lemon. I threw in some ground ginger, maybe a couple tablespoons or so. Then I shook in some soy sauce (3 tablespoons?) and some olive oil, what amounted to be perhaps one tablespoon. I put in four pieces of the fish, squeezed the air out of the bag, and left it there while I did some other things. After I did those other things, I put the fish on the George Foreman grill, sprinkled on some freshly ground pepper and kosher coarse salt, and cooked them for about 6 minutes, until they were nice and white on the inside.
Tomato Salad
I love cumin. This experiment was inspired by a recipe I found for tomato salsa with yellow and red tomatoes and a healthy dose of cumin. I modified things a bit. I cut up three big tomatoes and a handful of grape tomatoes, a sweet onion, four small green peppers, and some fresh chives. Everything went into a bowl and got drizzled with olive oil. I tossed everything around with my hands, then sprinkled on freshly ground pepper and the coarse salt and covered it all in cumin. Tossed it around with my hands again and it was done.
Couscous
I didn't do anything exciting with it, but it rounded the meal out nicely. Followed the package directions on some whole wheat couscous from Trader Joe's. Boil butter, salt, and water, add couscous and let stand 5 minutes. Then I put pepper on it. Done.
Lemon Sorbet with Blueberry Preserves and Pineapple Sage
I was given some homemade blueberry preserves by the lovely and wonderful Ruth Rose. As soon as it was in my hands, I thought "This would be perfect on lemon sorbet." I was right. I scooped out the sorbet, cut up some pineapple sage and put that on, then spooned on some of the blueberry goodness. Topped it with little whole leaves of the sage, and YUM.
So, that was dinner.
I need some user pictures for this journal. Only problem is, both photo editing programs on this computer SUCK. So, if anybody comes across any good pictures and is willing to cut them down to size for me, that would be awesome.