So I left the "blogosphere" for quite some time. Had a lot going on you know! My son has grown into full blown toddler stage, and my 10 month old daughter is now mobile. So I'm going to keep this short and sweet. On top of everything else I've got going on, managing South Beach Grill, putting together a new fall wine list (I'll talk about that next week), and working on plans for my own restaurant, I've been, as some of you know doing regular cooking classes here in Wilmington.
I've been keeping the recipes for the classes as simple as possible, but retaining a nice elegant feel to them.
On Tuesday, I did a class featuring a roasted butternut squash ravioli using wonton wrappers instead of going through the trouble and mess of making homemade pasta and rolling it out.
So like I said, short and sweet, here you are:
Roasted Butternut Squash Ravioli With Toasted Pine Nuts And Sage Butter
Butternut Squash, small 1
Extra Virgin Olive Oil ¼ cup plus 1 Tbs
Kosher Salt and Ground Black Pepper ½ Tbs
Yellow Onion, small, rough chopped 1
Garlic Cloves, large, rough chopped 2-3
White Wine (preferably Chardonnay) ¼ cup
Chicken Stock 1 cup
Grated Parmesan ½ cup
Toasted Pine Nuts ½ cup
Won-Ton Wrappers 40
Cornstarch as needed
Pre-heat oven to 350F.
Peel squash, and cut into 1 inch cubes. Place in a large mixing bowl, and toss with ¼ cup olive oil, Kosher salt and ground black pepper. Bake for about 1 hour to 1 ½ hours until squash has become soft, and just starts to brown.
While squash is baking, saute onions in remaining olive oil with the garlic until lightly browned. Deglaze with wine, and remove from heat. Let cool to room temperature.
Remove squash from oven, and let cool. Working in batches, blend squash in a food processor with onion/garlic mixture, chicken stock and Parmesan until well combined and smooth. Set aside.
In a small bowl, mix a little cornstarch with water to make a thin paste.
Lay won-ton wrappers on a lightly floured board, and place about ½ tablespoon of squash mix in the center of wrapper. Brush the edges of the wrapper with the cornstarch/water, and lay another wrapper on top. Make sure to press on all edges to remove any air pockets and get a good tight seal.
Bring a large pot of salted water to a boil. Working in small batches of 4 or 5, boil ravioli for about three minutes, and using a slotted spoon, remove from the water and place in a colander to drain.
For The Sauce:
Extra Virgin Olive Oil 3 Tbs
Butter 3 Tbs
Fresh Sage, minced 10 leaves
Heat olive oil and butter over medium low heat. When butter starts to lightly brown, and give off a slightly nutty aroma, add minced sage leaves. Immediately remove from heat, and let stand for two to three minutes to let flavor develop.
Arrange five ravioli on plates, pour sauce over top of each, and top with toasted pine nuts. Garnish if you like with grated Parmesan and chopped Italian parsley.
Serves Four
Thursday, October 20, 2011
Tuesday, July 19, 2011
Spiced Mahi Mahi With Carolina Peach Salsa
North Carolina Peaches are one of the best things about summer. For just a short time - from around the first of June, through most of August, North Carolina peaches are available.
The other night, I wanted to take advantage of this while also getting my two year old to try some different foods. He's just grown a bit too fond of "mac n cheese" and tater tots!
I also wanted to post this recipe for one Mrs. Brown who frequents the restaurant. Her son and his wife came in the other night, and he told me how highly she spoke of me and reads this blog. So thank you Mrs. Brown, and I hope you will try and enjoy this recipe as much as my family did!!
Spice Rubbed Mahi Mahi With Fresh Peach Salsa
Peach Salsa
Peaches, fresh (small to medium sized) 3 each
Red Onion, diced small ½ cup
Red Bell Pepper, diced small ½ cup
Cilantro, rough chopped 3 Tbs
Lime Zest 1 lime
Lime Juice ½ lime (reserve other half)
Sugar 1 tsp
Peel peaches (vegetable peeler works best for this) and dice small. Place in a mixing bowl and mix in all other ingredients. Keep chilled in refrigerator until ready to use.
Spice Rubbed Mahi Mahi
Mahi Mahi Filets, 5 – 6 oz 4
Caribbean Jerk Seasoning 1 Tbs
Sugar 1 Tbs
Olive Oil 2 Tbs
Lime Juice ½ lime
Orange Juice 2 Tbs
Pre heat oven to 350.
Mix jerk seasoning, sugar, olive oil, lime and orange juice in a bowl. Pour over Mahi Mahi filets, and let marinate in the refrigerator for 30 minutes. Bake for 25 to 30 minutes, until fish flakes easily with a fork. Plate, and spoon salsa over top of fish. Serve with fresh lime wedges.
Serves 4
The other night, I wanted to take advantage of this while also getting my two year old to try some different foods. He's just grown a bit too fond of "mac n cheese" and tater tots!
I also wanted to post this recipe for one Mrs. Brown who frequents the restaurant. Her son and his wife came in the other night, and he told me how highly she spoke of me and reads this blog. So thank you Mrs. Brown, and I hope you will try and enjoy this recipe as much as my family did!!
Spice Rubbed Mahi Mahi With Fresh Peach Salsa
Peach Salsa
Peaches, fresh (small to medium sized) 3 each
Red Onion, diced small ½ cup
Red Bell Pepper, diced small ½ cup
Cilantro, rough chopped 3 Tbs
Lime Zest 1 lime
Lime Juice ½ lime (reserve other half)
Sugar 1 tsp
Peel peaches (vegetable peeler works best for this) and dice small. Place in a mixing bowl and mix in all other ingredients. Keep chilled in refrigerator until ready to use.
Spice Rubbed Mahi Mahi
Mahi Mahi Filets, 5 – 6 oz 4
Caribbean Jerk Seasoning 1 Tbs
Sugar 1 Tbs
Olive Oil 2 Tbs
Lime Juice ½ lime
Orange Juice 2 Tbs
Pre heat oven to 350.
Mix jerk seasoning, sugar, olive oil, lime and orange juice in a bowl. Pour over Mahi Mahi filets, and let marinate in the refrigerator for 30 minutes. Bake for 25 to 30 minutes, until fish flakes easily with a fork. Plate, and spoon salsa over top of fish. Serve with fresh lime wedges.
Serves 4
Thursday, July 7, 2011
Panzanella Salad With Fresh Herbed Focaccia
So I've been away from the...what is it you people call it...oh, yeah the "blogosphere" for a little while. My son who is just over two ( Along with my wife, I detest those who actually continue to refer to their children's age in months. You know the ones----"yes, my son is 33 months old." Come on. Your son is two and a half. ) is transitioning from being just a cute little toddler to a cute little toddler that I have to chase after all of the time. Not to mention Grace, my daughter who is 7 months now, and becoming a little handful herself. So needless to say, I haven't had much time to do this, but anyway, here we go.
I had to cancel my last cooking class much to my disappointment. But for those out there interested, It was a great class concerning fresh summer recipes using herbs. I'm giving you this one for a Panzanella salad. You get the two for one deal here, because for the bread, I use homemade fococcia with fresh herbs.
I'm not going to go into too much history here on Panzanella, because you probably don't give much of a crap where it came from, just that you've heard of it, it's got a cool Italian name that kind of rolls off your toungue when you say it. But the long and short is that Panzanella is an Italian bread and tomato salad. Until the 20th century, the salad was based on onions and not tomatoes. It is made from stale bread, the tomatoes, and often other ingredients such as olives, capers, and fresh herbs.
Regardless, it's something different to put on the picnic table other than the same old crap you've been doing every year: e.g. green bean and potato salad. So here you go kids!
Panzanella With Herbed Focaccia
This simple, rustic Italian bread salad is a perfect summer starter. Any bread can be used as long as it’s left to get a little stale first. However, I think day-old home made focaccia with whatever herbs you like adds a nice touch.
For The Focaccia:
Active Dry Yeast 1 pkg
Warm Water (100F to 105F ) 1 1/3 cup
Granulated Sugar ¼ tsp
All Purpose Flour 3 ¾ cup
Fresh Herbs 4 Tbs (Oregano, Basil, Rosemary, even Mint work well)
Extra Virgin Olive Oil 6Tbs
Dried Basil 1 tsp
Dried Oregano 1 tsp
Kosher Salt 1 Tbs
Grated Parmesan Cheese ¼ cup plus 2 Tbs
Pre-heat oven to 350̊.
Combine yeast and sugar with the water, and let sit for about five minutes. The yeast will become slightly foamy when ready. Meanwhile, chop herbs and combine with the flour, salt and ¼ cup of the cheese. Add yeast mixture and four tablespoons of the olive oil to the flour, and mix gently to incorporate. Turn out onto a lightly floured surface, and kneed until smooth and elastic (about three or four minutes). Divide dough, and place in lightly oiled bowls, and cover with plastic wrap. Set in a warm place for about 1 ½ to 2 hours until dough has doubled in size.
When dough is finished rising, spray two 8 inch x 8 inch pans with pan-release spray, and place dough in pans, stretching to all four corners. Drizzle remaining olive oil over dough, along with the remaining Parmesan. Season dough liberally with Kosher salt, and bake for about 20 to 25 minutes.
Remove from oven and cool to room temperature.
For The Panzanella Salad:
Focaccia Bread, cut into 1 inch cubes about 1 pound
Cherry Tomatoes, halved 1 pound
Cucumber, sliced 1 cup
Red Onion, sliced ¾ cup
Extra Virgin Olive Oil ½ to ¾ cup
Red Wine Vinegar 3 Tbs
Fresh Basil Leaves, shredded 12 to 15 each
Place all ingredients in a large bowl, and stir to combine.
I had to cancel my last cooking class much to my disappointment. But for those out there interested, It was a great class concerning fresh summer recipes using herbs. I'm giving you this one for a Panzanella salad. You get the two for one deal here, because for the bread, I use homemade fococcia with fresh herbs.
I'm not going to go into too much history here on Panzanella, because you probably don't give much of a crap where it came from, just that you've heard of it, it's got a cool Italian name that kind of rolls off your toungue when you say it. But the long and short is that Panzanella is an Italian bread and tomato salad. Until the 20th century, the salad was based on onions and not tomatoes. It is made from stale bread, the tomatoes, and often other ingredients such as olives, capers, and fresh herbs.
Regardless, it's something different to put on the picnic table other than the same old crap you've been doing every year: e.g. green bean and potato salad. So here you go kids!
Panzanella With Herbed Focaccia
This simple, rustic Italian bread salad is a perfect summer starter. Any bread can be used as long as it’s left to get a little stale first. However, I think day-old home made focaccia with whatever herbs you like adds a nice touch.
For The Focaccia:
Active Dry Yeast 1 pkg
Warm Water (100F to 105F ) 1 1/3 cup
Granulated Sugar ¼ tsp
All Purpose Flour 3 ¾ cup
Fresh Herbs 4 Tbs (Oregano, Basil, Rosemary, even Mint work well)
Extra Virgin Olive Oil 6Tbs
Dried Basil 1 tsp
Dried Oregano 1 tsp
Kosher Salt 1 Tbs
Grated Parmesan Cheese ¼ cup plus 2 Tbs
Pre-heat oven to 350̊.
Combine yeast and sugar with the water, and let sit for about five minutes. The yeast will become slightly foamy when ready. Meanwhile, chop herbs and combine with the flour, salt and ¼ cup of the cheese. Add yeast mixture and four tablespoons of the olive oil to the flour, and mix gently to incorporate. Turn out onto a lightly floured surface, and kneed until smooth and elastic (about three or four minutes). Divide dough, and place in lightly oiled bowls, and cover with plastic wrap. Set in a warm place for about 1 ½ to 2 hours until dough has doubled in size.
When dough is finished rising, spray two 8 inch x 8 inch pans with pan-release spray, and place dough in pans, stretching to all four corners. Drizzle remaining olive oil over dough, along with the remaining Parmesan. Season dough liberally with Kosher salt, and bake for about 20 to 25 minutes.
Remove from oven and cool to room temperature.
For The Panzanella Salad:
Focaccia Bread, cut into 1 inch cubes about 1 pound
Cherry Tomatoes, halved 1 pound
Cucumber, sliced 1 cup
Red Onion, sliced ¾ cup
Extra Virgin Olive Oil ½ to ¾ cup
Red Wine Vinegar 3 Tbs
Fresh Basil Leaves, shredded 12 to 15 each
Place all ingredients in a large bowl, and stir to combine.
Saturday, May 21, 2011
Pancakes, Loved Ones, And The End Of The World!
So if one sixty fourth of your brain pays any attention to the news, I'm sure you heard about the nutcase pastor telling us that it was all going to be over yesterday. Well here I am today finishing this blog post.
But anyway, I just wanted to touch on my family breakfast yesterday. I made pancakes. Yeah, that's it. Pancakes. Better yet, they came from a box to which I added water. Tap water. That's right, tap water. Our organic water farmer from down the street was fresh out!
Part of my point is the simple joy of cooking for my family brings me. I don't care if it's some gourmet dinner with ingredients my wife and kids have never heard of or seen or if it's freaking pancakes from a cardboard box. The reaction is the same. The enjoyment and satisfaction of food. It's that simple. And that's why I cook. Food is love. Food brings people and families together.
Working in the restaurant business is a time consuming and demanding job. It takes a lot of time away from family. A price many of us who love what we do pay. My point is, my family keeps me grounded while working in a crazy business.
When I look in on my sleeping children after I come home, I'm reminded of what's most important. It makes me think.
Though the end of the world didn't come, the end could come at any time. And it could all be over in an instant. Crossing the street. Driving through a stoplight. Hell, perfectly healthy people have dropped dead for no apparent reason.
So if you have little ones, I hope you, like me never take them for granted. Cherish every precious moment. Try to remember every smile, laugh, giggle and cry. Love them unconditionally. Because the world may still be here tomorrow, but you might not be.
But anyway, I just wanted to touch on my family breakfast yesterday. I made pancakes. Yeah, that's it. Pancakes. Better yet, they came from a box to which I added water. Tap water. That's right, tap water. Our organic water farmer from down the street was fresh out!
Part of my point is the simple joy of cooking for my family brings me. I don't care if it's some gourmet dinner with ingredients my wife and kids have never heard of or seen or if it's freaking pancakes from a cardboard box. The reaction is the same. The enjoyment and satisfaction of food. It's that simple. And that's why I cook. Food is love. Food brings people and families together.
Working in the restaurant business is a time consuming and demanding job. It takes a lot of time away from family. A price many of us who love what we do pay. My point is, my family keeps me grounded while working in a crazy business.
When I look in on my sleeping children after I come home, I'm reminded of what's most important. It makes me think.
Though the end of the world didn't come, the end could come at any time. And it could all be over in an instant. Crossing the street. Driving through a stoplight. Hell, perfectly healthy people have dropped dead for no apparent reason.
So if you have little ones, I hope you, like me never take them for granted. Cherish every precious moment. Try to remember every smile, laugh, giggle and cry. Love them unconditionally. Because the world may still be here tomorrow, but you might not be.
Thursday, May 5, 2011
Tuesday, April 26, 2011
Spring, Summer, Roasted Ribs And New Wine
I haven't posted in a while, been busy with the kids, family life, and getting "Max's Sweet And Spicy Rub" up and running. In case you're wondering what the hell said rub is all about, let me offer a little shameless self-promotion:
While writing "Fresh Fish And Fried Pickles," I felt like I needed a good all-purpose spice rub thrown in the mix. So one day while I was comming up with just the right combination and balance of sweet and spicy, I looked down and noticed my beutiful baby boy, Max staring up at me and smiling ever so sweetly. And so at the same time that I found the perfect blend of sugars and spices to complete my rub recipe, what to name it instantly became a no-brainer.
No, I'm not going to give you the recipe. Visit the website, buy the book, and turn to page 64 for that! Or you can wait a few weeks, and I'll have the rub itself available for purchase.
Self promotion aside, here's where this all ties in. It's here. FINALLY, Spring with Summer just around the corner is HERE! With that in mind, I wanted to tell you about a great rib recipe I made last night, and the perfect wine to pair for the season.
So first, the ribs. I'll admit it. First of all, I can cook a lot of things, but I'm not the greatest when it comes to ribs. Pretty retarded huh? I know. Should be reletively simple, but for some reason, maybe it's a patients issue, my ribs, wheather done in the oven, or on the grill just come out a bit tough, and a lot less meaty than I would like.
I bought the ribs on sale (yeah, probably not the best way to start). They were a good four and a half pounds and yes, a little fatty with a lot of sinew that I had to remove. But I was determined to succeed this time, and because it was only 10:30 in the morning when I started to prep them, I was going to go the 'low and slow' route and I didn't care if I had to cook those puppies for 10 hours at 180 degrees.
After trimming up the ribs, and dividing them into 2 and 3 bone sections, I noticed on my kitchen shelf that I still had some Grand Marnier that I had used in a cooking class a couple of months ago. I also remembered the crock pot ribs my dad used to make using fresh oranges in the sauce. An idea flew into my head. Using the Grand Marnier and some neutral flavored rice wine vinegar, I had a really great flavoring for the rib roasting pan that they would in a sense "steam" in.
So in to the roasting pan we went, and in went the vinegar, a little water and a good bit of the orange flavored liqour. Now at this point, I'm thinking what the hell, I'll hit these guys with a little spice too. But being a little tired, and perhaps a little lazy at that moment, I used what ever was on my counter at the time and within reach: happened to be some generic cajun seasoning and a good bit of Max's Sweet And Spicy Rub. So I seasoned the ribs liberally on both sides, covered with foil, and into a 275 degree oven they went for four hours.
I'll tell you that I could have taken them out after three. The meat was already falling off the bone. But at this point I was quite pleased with myself, and figured if I screwed them up by cooking them more, they wouldn't suck any more than the last time I made ribs. So they got basted with some generic barbecue sauce (I said I was tired and a bit lazy that day, so give me a break!) and back in the oven uncovered at 325 degrees for the last hour. And after a full 5 hours of low and slow luxury, my ribs were not only fall of the bone, but they pretty much melted in your mouth!
Now just where does this all tie in with wine? Right here: Gruener Veltliner my friends! Hadn't tried it before, and really I prefer reds. But I swear this is muy new favorite wine!
For those of you not familiar with it (surprisingly a lot of people aren't), the Gruener Veltliner grape is grown primarily in Austria, and the resulting wine is one of the most food-friendly ones that you will find.
For those of you claiming to be wine snobs out there (and trust me, you are many), you would say that this wine has a bright crispness to it. Very light with a hint of mineral and a touch of citrus. Perhaps even a bit of green apple. The best way I can think of to describe the Gruener Veltliner would be to say it lies somewhere between a Pinot Grigio and a Sav. Blanc. However you want to describe it, it really is a food friendly wine. Traditionally one might pair with ribs a merlot, or pinot noir, but I tried the Gruener, and it was perfect.
If you are looking for a good Gruener, try Fred Loimer's "Lois." It's what we are pouring at South Beach Grill, and I'm thrilled at how many people we have turned on to it.
And remember: If you're planning on hosting a summer party this year, and want great food with no work on your part, I am now offering private chef/home catering services. You can check out a sample menu at www.fishnpickles.com
While writing "Fresh Fish And Fried Pickles," I felt like I needed a good all-purpose spice rub thrown in the mix. So one day while I was comming up with just the right combination and balance of sweet and spicy, I looked down and noticed my beutiful baby boy, Max staring up at me and smiling ever so sweetly. And so at the same time that I found the perfect blend of sugars and spices to complete my rub recipe, what to name it instantly became a no-brainer.
No, I'm not going to give you the recipe. Visit the website, buy the book, and turn to page 64 for that! Or you can wait a few weeks, and I'll have the rub itself available for purchase.
Self promotion aside, here's where this all ties in. It's here. FINALLY, Spring with Summer just around the corner is HERE! With that in mind, I wanted to tell you about a great rib recipe I made last night, and the perfect wine to pair for the season.
So first, the ribs. I'll admit it. First of all, I can cook a lot of things, but I'm not the greatest when it comes to ribs. Pretty retarded huh? I know. Should be reletively simple, but for some reason, maybe it's a patients issue, my ribs, wheather done in the oven, or on the grill just come out a bit tough, and a lot less meaty than I would like.
I bought the ribs on sale (yeah, probably not the best way to start). They were a good four and a half pounds and yes, a little fatty with a lot of sinew that I had to remove. But I was determined to succeed this time, and because it was only 10:30 in the morning when I started to prep them, I was going to go the 'low and slow' route and I didn't care if I had to cook those puppies for 10 hours at 180 degrees.
After trimming up the ribs, and dividing them into 2 and 3 bone sections, I noticed on my kitchen shelf that I still had some Grand Marnier that I had used in a cooking class a couple of months ago. I also remembered the crock pot ribs my dad used to make using fresh oranges in the sauce. An idea flew into my head. Using the Grand Marnier and some neutral flavored rice wine vinegar, I had a really great flavoring for the rib roasting pan that they would in a sense "steam" in.
So in to the roasting pan we went, and in went the vinegar, a little water and a good bit of the orange flavored liqour. Now at this point, I'm thinking what the hell, I'll hit these guys with a little spice too. But being a little tired, and perhaps a little lazy at that moment, I used what ever was on my counter at the time and within reach: happened to be some generic cajun seasoning and a good bit of Max's Sweet And Spicy Rub. So I seasoned the ribs liberally on both sides, covered with foil, and into a 275 degree oven they went for four hours.
I'll tell you that I could have taken them out after three. The meat was already falling off the bone. But at this point I was quite pleased with myself, and figured if I screwed them up by cooking them more, they wouldn't suck any more than the last time I made ribs. So they got basted with some generic barbecue sauce (I said I was tired and a bit lazy that day, so give me a break!) and back in the oven uncovered at 325 degrees for the last hour. And after a full 5 hours of low and slow luxury, my ribs were not only fall of the bone, but they pretty much melted in your mouth!
Now just where does this all tie in with wine? Right here: Gruener Veltliner my friends! Hadn't tried it before, and really I prefer reds. But I swear this is muy new favorite wine!
For those of you not familiar with it (surprisingly a lot of people aren't), the Gruener Veltliner grape is grown primarily in Austria, and the resulting wine is one of the most food-friendly ones that you will find.
For those of you claiming to be wine snobs out there (and trust me, you are many), you would say that this wine has a bright crispness to it. Very light with a hint of mineral and a touch of citrus. Perhaps even a bit of green apple. The best way I can think of to describe the Gruener Veltliner would be to say it lies somewhere between a Pinot Grigio and a Sav. Blanc. However you want to describe it, it really is a food friendly wine. Traditionally one might pair with ribs a merlot, or pinot noir, but I tried the Gruener, and it was perfect.
If you are looking for a good Gruener, try Fred Loimer's "Lois." It's what we are pouring at South Beach Grill, and I'm thrilled at how many people we have turned on to it.
And remember: If you're planning on hosting a summer party this year, and want great food with no work on your part, I am now offering private chef/home catering services. You can check out a sample menu at www.fishnpickles.com
Wednesday, March 9, 2011
Ginger Swordfish With Red Curry And Roasted Vegetable Orzo
It seems as though many chef/bloggers have a lot of time on their hands to take pretty pictures of their food and respective restaurants. And since my role at South Beach shifted
from Chef to General Manager, maybe that makes me a slacker. I sure as hell know that our Chef James doesn't have the time to do so. That being said, and the fact that I do have a bit more free time at the restaurant than he does, my next couple of posts will have some pics of my own.
With spring finally here, and summer just around the bend, like most cooks, this is definitely my favorite time of the year. My radishes are already coming up, and this years herb garden is taking off as well.
from Chef to General Manager, maybe that makes me a slacker. I sure as hell know that our Chef James doesn't have the time to do so. That being said, and the fact that I do have a bit more free time at the restaurant than he does, my next couple of posts will have some pics of my own. Enjoy!
With spring finally here, and summer just around the bend, like most cooks, this is definitely my favorite time of the year. My radishes are already coming up, and this years herb garden is taking off as well.In anticipation of all of the fabulous produce that comes around this time of year, I wanted to throw you a couple of my favorite recipes using the simple technique of roasted veggies.
Again, I'm going to jump on my soapbox and preach about how simplicity will always win the day, and that is the case in the recipe for Ginger Swordfish With Roasted Vegetable, Red Curry and Lobster Orzo.
Roasting vegetables only takes some good olive oil, salt and pepper, and of course, some nice fresh veggies. Roasting gives the vegetables a nice earthy, almost smoky flavor while helping to really bring out the natural sugars and give a wonderful flavor. Add them to pasta, salads, really whatever you like. In this recipe, the Swordfish becomes more like the accompaniment for what is actually a warm orzo salad with roasted vegetables and lobster meat. You can substitute cooked shrimp, crab, or other shellfish if you like. Red curry paste can be found in the Asian isle of most grocery stores.
This recipe will also be featured on an upcomming segment of "Carolina In The Morning" on WECT in just a few weeks, but until then here you go!
Swordfish Steaks, about 4-6 ounces each 4
Ground Ginger 2 Tbs
Granulated Sugar 1/4 cup
Zucchini, quartered 1
Yellow squash, quartered 1
Red bell pepper 1
Fennel bulb, chopped 1/2
Olive oil 4 Tbs
Cooked lobster meat 1/2 pound
Green chili pepper, sliced thin 1
Red curry paste 1 1/2 tsp
Lemon juice 2 Tbs
Orzo pasta 8 ounces (dry)
Pre-heat oven to 400.
Quarter zucchini and squash, then cut into 1/4 inch pieces. Cut fennel bulb in half, and remove the core, then chop along with the red pepper. Place vegetables in a large bowl, and drizzle about 1 tablespoon of olive oil over them, season lightly with Kosher salt and ground black pepper, and roast for about 25 minutes. Remove from oven and set aside.
Bring a large pot of salted water to a boil, and add orzo. Cook pasta for about 7 minutes until just cooked, but still slightly firm in the center. Drain pasta, and transfer to a large mixing bowl. To the drained pasta, stir in the remaining olive oil, and then the red curry paste. Fold in the roasted vegetables, lobster meat, and the chili pepper. Stir in the lemon juice and adjust the seasoning if needed. Set aside, but keep warm.
Heat a large non-stick skillet over medium high heat. Mix sugar and ground ginger in a small bowl, and coat each side of the swordfish steaks liberally. Cook for about 3 minutes on each side until the swordfish is cooked through. To plate, place a mound of the orzo mixture on each plate, and top with the fish. Garnish with lemon wedges.
Serves 4
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