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food

Simple Penne Pasta and Veggies

July 29, 2008 by joewatts

A simple Sunday night recipe of penne pasta tossed with some fresh vegetables from the farmers’ market.

Penne Pasta and Garden Fresh Vegetables
1 each small peeled eggplant, yellow squash, green bell pepper, chopped
3 cloves garlic, minced
1 shallot, chopped
2 tablespoons olive oil
1 large tomato, seeded and chopped
2 cups cooked penne pasta
1/3 cup or so freshly grated Parmesan cheese
drizzle good quality extra virgin olive oil

Saute first 3 ingredients (veggies through shallot) in olive oil until tender. Add tomato and cook, over medium low heat, for 5 minutes. Add pasta, sprinkle with half of cheese and stir. Place in bowls and sprinkle with remaining cheese and drizzle with olive oil. Nothing could be simpler.

Filed Under: food, Photos Tagged With: food, pasta, photo, recipe

Alaskan Rockfish with Garlic Parmesan Grits Cake

July 20, 2008 by joewatts

Last night for dinner, we had something a bit different than our usual fare. I decided to use some of the remaining stone ground grits from Georgia that we had bought some weeks ago to make Shrimp and Grits. Grits (or polenta) cakes seemed a good idea.

For the Grits Cake:

1 cup stone ground grits
4 cups water (or use some chicken or vegetable broth to increase flavor)
1/2 to 1 teaspoon salt (use more if using only water/less if using canned broth)
2 teaspoons olive oil
4 cloves of garlic, roughly chopped
2 teaspoons olive oil
kernels from 1 large ear of corn
1/2 teaspoon red pepper flakes
2 large green onions, chopped
1/2 cup freshly grated Parmesan cheese (use more if you want more cheese flavor)

Combine first 5 ingredients in a saucepan and bring to a boil. Reduce heat and cook on low, stirring occasionally, for 30 minutes. Meanwhile heat remaining oil in a skillet until hot. Add corn kernels and pepper flakes. Cook until corn begins to brown slightly (about 4 minutes).

Remove grits from heat, stir in corn, green onions and Parmesan cheese. Pour into a casserole dish, cover and place in fridge to chill. Let chill for at least 1 hour–this gives time for the grits to harden. Cut into approximately 4-6 squares. Add 2 tablespoons of butter to a hot cast iron skillet. Brown grits squares in butter until golden on each side (about 4 minutes per side). Remove to plate.

For the Alaskan Rock Fish (this would work with most any fish)

4 6-8 ounce fish fillets
freshly ground black pepper and salt to taste
juice and zest of one lemon
2 tablespoons olive oil
Old Bay Seasoning to taste (I also used a Spanish Fish Rub that I found at Whole Foods)

Marinade fish for approximately 20-30 minutes. Place on very hot grill and reduce heat. Cook, covered, for about 4 minutes. Flip and cook for an additional 4-6 minutes, depending on the thickness of the fillet.

For the Tomato Topping:

Roughly chop approximately 1 1/2 cups of assorted yellow and red grape or pear shaped tomatoes.

Chopped handful of assorted herbs. I used parsley, basil and chives.

Once the grits have been removed from the cast iron skillet, add a splash of olive oil and the tomatoes. Cook for 1 minute. Turn off heat and add fresh herbs. Allow everything to get good and hot then remove to a bowl. Toss with some additional salt and a good splash of extra virgin olive oil. Plate everything and you are done! Serves 4.

Filed Under: food, Photos

Salmon Patty with Okra, Corn and Tomatoes

July 17, 2008 by joewatts

This was a really enjoyable meal made almost exclusively from vegetables from Grow Alabama and a simple package of salmon.

Honestly, this is more of a “throw it in the pot” kind of recipe. I didn’t take extra care to right down exact amounts.

Okra, Corn and Tomatoes

1 tablespoon olive oil
2 garlic cloves, chopped
1 small onion, diced
about 10 pieces okra, cut into 1/3-1/2 inch pieces
2 large ears of corn, cut from the cob
1 large tomato, seeded and chopped roughly
salt, pepper and cayenne pepper to taste
1/4 to 1/3 cup white wine

Heat olive oil in skillet. Add garlic and onion. Saute over medium heat until softened. Add okra and corn. Cook for 2-4 minutes. Add tomato and seasoning. Cook for 3-5 minutes. Add enough white wine (or water) to keep from sticking. Reduce heat to low and cook for 5-10 minutes more.

Salmon Patties

1 package salmon (the plastic pack with skin/bone free salmon is my favorite, but drained canned salmon would work fine, too)
1 clove chopped garlic
2 green onions, chopped
1-3 tablespoons reduced-fat mayo
1 teaspoon stone ground mustard
2 tablespoons grated Parmesan cheese
1/3 -1/2 cup panko breadcrumbs
garlic salt, pepper and cayenne pepper to taste
1 tablespoon olive oil

Mix ingredients together, adding additional mayo or breadcrumbs to reach the correct consistency (one that will form a nice patty). Form into two large patties. Coat patties with an additional breadcrumbs, patting into patties. Heat olive oil over medium heat in a cast iron skillet until hot. Add patties and cook approximately 3-4 minutes per side, until golden. Top with tarter sauce or a dollop of mayonnaise mixed with mustard and cayenne pepper.

Filed Under: food, Photos

Seafood and Chicken in a Box

July 16, 2008 by joewatts

How’s that for a title? Well, that’s also the name of the restaurant my friend Vance Holder and I went to for lunch today. Guess what they serve?

That’s right, chicken and seafood. The restaurant actually got a “best of” from Southern Living magazine some years back for their fried chicken. They deserve it. The place is located in Centerpoint (on the Northeast side of Birmingham) across from the Serra Nissan (Ann and I found it several years ago when buying our Passat).

The chicken takes about 25 minutes, but that’s because it comes to the table piping hot and fresh out of the fryer. One thing you don’t need to add table side is the salt. They salt their fried chicken immediately after it comes out of the oil. My chicken (I had a wing, thigh, breast and leg) looked as if a gentle snow had fallen–but it didn’t taste like too much salt at all.

Alongside the chicken was a reasonable slaw (not nearly as divine as Ezell’s Catfish Place in Lavaca, Alabama), some tasty fries and three truly wonderful hush puppies. The hush puppies had a slightly crusty exterior with a soft, fluffy inside that actually had some flavor. The fries weren’t anything to get excited about, but they were good.

That said, don’t think anything will live up to the chicken. That’s the undisputed star of the show. Golden, crispy, perfect. I’d highly suggest you take a trip out to give it a try–I wouldn’t suggest doing it often, though or you just might die of a cardiac event. This was not light fare, but it is one of those places that celebrates the unique quality that restaurants strive for. They also have seafood–fried, of course, and, since Ann and I went last they’ve even added grilled chicken to the menu, though I can’t fathom driving out to Centerpoint for a piece of their grilled chicken.

Seafood and Chicken in a Box (I love that name) is in a strip mall and from the outside looks like a dump. Once inside, it is clear that this isn’t 5 star dining, but it was clean and neat. The two young men who waited on us were extremely friendly and helpful–and they even kept my tea glass full. That’s a feat that doesn’t happen often, and coupled with the extra salty food, I don’t know how they did it. The total for the two of us: $22.00 plus tip.

Filed Under: food

Spinach Salad with Grilled Lemon Pepper Shrimp

June 29, 2008 by joewatts

Tonight’s dinnner was very tasty. Lemon juice and freshly ground pepper along with chives and a fabulous extra virgin olive oil made the shrimp. Buttermilk and sherry vinegar made the spinach salad. But the real kicker was the fried okra croutons. Perfectly golden, spicy with a Cajun kick.

spinachsaladwithshrimp2.jpgFor the shrimp:

3/4  lb peeled and deveined jumbo shrimp
juice of 1/2 lemon, zest from whole lemon
2 tablespoons olive oil
2 garlic cloves, minced (I actually use my microplane grater to grate the garlic after I’m done zesting the lemon)
freshly ground black pepper and coarse salt
hearty dash of Old Bay seasoning and a pinch of red pepper flakes
1 tablespoon nice quality extra virgin olive oil and 2 tablespoons fresh chives

For the buttermilk dressing:

1 tablespoon sherry vinegar
1 tablespoon reduced-fat mayonaise (I use the new Kraft mayo made with
olive oil.)
1 tablespoon buttermilk
freshly ground black pepper
garlic salt to taste
1 teaspoon each stone ground mustard and honey
1 tablespoon or so extra virgin olive oil

For the okra:

a double handful of okra, sliced thick
3/4 cup buttermilk
cajun seasoning
1/2 cup each corn meal and all-purpose flour
oil for frying

For the Salad:
4 cups fresh spinach
12 grape tomatoes (I used a combination of yellow and red)
red onion slices

1. Marinade the shrimp for 30 minutes. Prepare a hot grill.

2. Mix dressing, adding oil after remaining ingredients are blended. (I confess that the amounts for the dressing are just estimates. I’ve never been much for measuring. Just mix it together until it is about the right consistency–a fairly thin version of bottled ranch dressing but with a creamier, olive oil infused flavor.)

3. Add okra to buttermilk. Let stand for 5 minutes. Then toss by the handful with the flour/cornmeal/spice mixture. Shake off excess and fry!

4. Grill shrimp over hot fire for 2-3 minutes per side, being careful not to overcook. Remove from grill and toss immediately with chives and olive oil.

5. Toss greens and tomatoes with dressing, top with red onion. Place shrimp on top and sprinkle liberally with okra.

Filed Under: food, Photos

Grilled Grouper Tacos with Jalapeño Slaw and Cilantro Lime Sour Cream

April 25, 2008 by joewatts

The Recipe:

The Slaw:
1/4 of a large head of cabbage, core removed and sliced thin
1/2 jalapeño pepper, diced
1/2 cup chopped green onions
juice of one lime
3 tablespoons light mayonnaise (I used a new version of Kraft mayo made
with olive oil that gets the seal of approval from Cooks Illustrated)
1 tablespoon seasoned rice vinegar (sherry vinegar would have been best but I was out)
pinch each sugar and salt
freshly ground pepper

The Fish:
3/4 lb fresh grouper fillets
juice and zest of one lime
1 tablespoon olive oil
Spanish seasoning rub/Old Bay or a Mexican seasoning blend plus a little oregano and garlic salt should work okay too–Old Bay always tastes pretty good to me)
freshly ground black pepper

Fresh Tomato Salsa
1 roma tomato, seeded and chopped
2 tablespoons fresh cilantro
1 tablespoon fresh lime juice
remaining jalapeño pepper
pinch salt

The Cilantro Cream
2 tablespoons chopped fresh cilantro
1/4 cup reduced-fat sour cream
1/3 jalapeño pepper, diced
1 tablespoon fresh lime juice

Fresh corn tortillas

Make the slaw early. This allows the flavors to blend–make it at least an hour before serving. Blend the lime juice, mayonnaise and vinegar in a large bowl. Add jalapeño, onion, salt, pepper and sugar. Toss with cabbage and let rest in refrigerator.

Season fish with lime juice, olive oil and spice blend. Marinate for 30 minutes, then grill for 3-6 minutes on each side with mesquite smoke for added flavor.

Mix all ingredients for Salsa together.

Blend ingredients for cilantro cream together, adding lime juice at the last minute.

Heat corn tortillas (I heated mine on the grill for about 30 seconds).

Gently flake fish into large chunks and divide among corn tortillas. (I used 5  tortillas). Top with slaw, drizzle with cilantro cream and sprinkle with fresh tomato salsa. Serve with tortilla chips. Serve any leftover slaw on the side.

Filed Under: food, personal, Photos

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