Lemon and Rosemary Grilled Whole Branzino

The thing I initially loved so much about NFT’z was the challenge.

I loooooooovvvvvvvveeeeeee a good challenge.

Sometimes I think the only reason I’m successful is because I love to win so much. I refuse to lose.

All the travel has taken its toll on my writing and cooking motivation. But when I saw these gorgeous whole Branzino (a European sea bass) my deep inner desire for a challenge was ignited.

A whole fish may seem completely intimidating. That’s natural. I was intimidated. That’s probably why it’s taken me almost five years to attempt it.

But in reality, it was a whole lot of hoopla for something that was really simple and stunningly fresh and delicious.

Now I don’t want you to be scared to try this at home. Your fish guy (or in my case gal) will gut the fish for you so it will be as simples as stuffing, grilling and serving. The only difficult part is the filleting of the fish, but if I can handle it you can handle it.

I even found a video to help get you through it.

Now you have no reason not to get after it.

You will need…

Whole branzino (I recommend ½ to a whole fish per person depending on how much they eat)

3 sprigs of rosemary per fish

4 lemon slices per fish

1 tablespoon olive oil per fish plus extra to brush the grill

Lots of salt and pepper to taste

Start by oiling the grates of your grill with olive oil. It is very important that your fish and your grill are well oiled so you don’t lose skin while grilling.

Turn your grill to a medium-high heat.

While your grill is heating, season the cavity of your fish well with salt and pepper. Stuff the fish with lemon wedges and rosemary and close the fish up tight.

Rub down each fish with about 1 tablespoon of olive oil per fish and then season the skin well with salt and pepper.

When your grill is nice and hot, place the fish on a pretty hot part of the grill. 

Cook the fish about twelve minutes a side filliping it gently once with a large spatula.

Once your fish has great grill marks and is cooked through, remove it to a warm platter to filet.

Chop off the head and tail of the fish and gently remove the fin bone and center bone. 

The flesh of the cheekbones is really tasty so you may want to get a bit of that action before tossing the heads.

Serve your filets hot on a platter topped with some of the grilled lemon and rosemary.

Love and Beer Floats

Angela

Lemon and Rosemary Grilled Whole Branzino

Whole branzino (I recommend ½ to a whole fish per person depending on how much they eat)

3 sprigs of rosemary per fish

4 lemon slices per fish

1 tablespoon olive oil per fish plus extra to brush the grill

Lots of salt and pepper to taste

Start by oiling the grates of your grill with olive oil. It is very important that your fish and your grill are well oiled so you don’t lose skin while grilling.

Turn your grill to a medium-high heat.

While your grill is heating, season the cavity of your fish well with salt and pepper. Stuff the fish with lemon wedges and rosemary and close the fish up tight.

Rub down each fish with about 1 tablespoon of olive oil per fish and then season the skin well with salt and pepper.

When your grill is nice and hot, place the fish on a pretty hot part of the grill. Cook the fish about twelve minutes a side filliping it gently once with a large spatula.

 Once your fish has great grill marks and is cooked through, remove it to a warm platter to filet.

Chop off the head and tail of the fish and gently remove the fin bone and center bone. The flesh of the cheekbones is really tasty so you may want to get a bit of that action before tossing the heads.

Serve your filets hot on a platter topped with some of the grilled lemon and rosemary. 

Balsamic Lamb Tenderloin and Fig Kabobs

I got the blues. The Monday after a super fun and indulgent three day weekend kind of blues.

And I’ve got them bad.

You know your weekend is pretty badass when you lead off with Friday night fire works and surf and turf. Follow it up with multiple trips to the beach and some at home beer tasting and sausage smoking and you have the recipe for a kick butt weekend.

And then comes Monday. Crashing down on all your weekend glory.

The only thing that can get me through a brutal Monday such as this? A bike ride and a tasty meal. This twist on a summer favorite is just the ticket.

You will need…

1 ½ lbs lamb tenderloin, chopped into 1 inch pieces

2 cups figs, quartered

½ cup balsamic vinegar

¼ cup olive oil plus 2 extra tablespoons

1 tablespoon finely chopped rosemary

3 garlic cloves, minced

Salt and pepper to taste

Start by whisking together the vinegar, ¼ cup olive oil, garlic and rosemary. Season well with salt and pepper.

Pour the marinade over the lamb in a shallow dish.

While the lamb marinates for 30 minutes up to over night, soak 8 wooden skewers in water so they will not burn.

Preheat the grill to a medium high heat.

Brush the figs with olive oil and season well with salt and pepper and set aside.

When the lamb has marinated, skewer the meat and figs alternating. Reserve the marinade.

Grill the kabobs over a high heat until the lamb is cooked to medium rare. About 4 minutes a side. 

When the lamb is cooked, remove from the heat and cover with aluminum foil. Let rest for 5 minutes.

While the lamb is grilling, pour the marinade into a small saucepan. Simmer the marinade over medium heat and allow it to reduce. When the sauce has thickened and reduced by half, remove from the heat. About 15 minutes.

To serve, drizzle the reduced marinade over the kabobs and serve hot.

Love and Beer Floats

Angela

Balsamic Lamb Tenderloin and Fig Kabobs

1 ½ lbs lamb tenderloin, chopped into 1 inch pieces

2 cups figs, quartered

½ cup balsamic vinegar

¼ cup olive oil plus 2 extra tablespoons

1 tablespoon finely chopped rosemary

3 garlic cloves, minced

Salt and pepper to taste

Start by whisking together the vinegar, ¼ cup olive oil, garlic and rosemary. Season well with salt and pepper.

Pour the marinade over the lamb in a shallow dish.

While the lamb marinates for 30 minutes up to over night, soak 8 wooden skewers in water so they will not burn.

Preheat the grill to a medium high heat.

Brush the figs with olive oil and season well with salt and pepper and set aside.

When the lamb has marinated, skewer the meat and figs alternating. Reserve the marinade.

Grill the kabobs over a high heat until the lamb is cooked to medium rare. About 4 minutes a side. When the lamb is cooked, remove from the heat and cover with aluminum foil. Let rest for 5 minutes.

While the lamb is grilling, pour the marinade into a small saucepan. Simmer the marinade over medium heat and allow it to reduce. When the sauce has thickened and reduced by half, remove from the heat. About 15 minutes.

To serve, drizzle the reduced marinade over the kabobs and serve hot. 

Grilled Rosemary Lamb Chops

It’s official. I’m a cat lady.

How the hell did this happen? I’m allergic. I get wheezy and sneezy and a bunch of other things that sound like Disney dwarfs.

But something told me I had to adopt this orange little fluffball with no home and no history of human contact.

So I did. And then she went in a chimney and we bathed her and forced her to let us pet her and just loved her. She hissed until hissing has lost meaning and she bit me. But now she does things like this.

And this.

And my heart melts. Every little step she takes is such a big deal because she was sooooo damaged when we got her. She didn’t blink for three days. Now she sleeps with the most peaceful expressions.

There were days I felt like we were doing more harm than good. But now I know we saved her.

So yeah. Now I’m a cat lady. I’ve said it. Now I’ll try and keep it to myself and not bombard you with cat photos. And by that I mean I promise not to post cute things she does EVERY time I post.

While I may now be an admitted cat lady, I’m still bringing the A game in the kitchen. She likes to watch me cook.

This dish is the kind of delicious that is like my love for Junior. Simple and from the heart.

You will need…

8 lamb chops (I got two rib chops)

3 sprigs of fresh rosemary, roughly shopped

1 garlic clove, minced

3 tablespoons olive oil

1 tablespoon whole grain mustard

1 tablespoon lemon juice

Salt and pepper to taste

Start by heating your grill to a high heat.

In a small bowl, whisk together the rosemary, garlic, olive oil, lemon juice, mustard and season well with salt and pepper.

Dry the lamb well and season with salt and pepper.

Brush the lamb with the rosemary olive oil.

Seer the lamb on a hot part of the grill until it has nice grill marks. About 3 minutes a side. Brush the lamb with any excess olive oil after you flip.

When both sides have a nice seer, move the lamb to a more moderate heat and cooked until medium rare. About 15 minutes.

Remove the lamb from the heat and cover with aluminum foil while it rests. After the lamb has rested for 5 to 8 minutes, serve hot.

Love and Beer Floats

Angela 

Grilled Rosemary Lamb Chops

8 lamb chops (I got two rib chops)

3 sprigs of fresh rosemary, roughly shopped

1 garlic clove, minced

3 tablespoons olive oil

1 tablespoon whole grain mustard

1 tablespoon lemon juice

Salt and pepper to taste

Start by heating your grill to a high heat.

In a small bowl, whisk together the rosemary, garlic, olive oil, lemon juice, mustard and season well with salt and pepper.

Dry the lamb well and season with salt and pepper.

Brush the lamb with the rosemary olive oil.

Seer the lamb on a hot part of the grill until it has nice grill marks. About 3 minutes a side. Brush the lamb with any excess olive oil after you flip.

When both sides have a nice seer, move the lamb to a more moderate heat and cooked until medium rare. About 15 minutes.

Remove the lamb from the heat and cover with aluminum foil while it rests. After the lamb has rested for 5 to 8 minutes, serve hot. 

Lemon, Garlic and Rosemary Roasted Red Potatoes

The countdown is on.

When I get home from Dallas on Saturday night, I won’t have to anywhere, ANYWHERE I don’t want to go until twenty-fourteen.

After my trip to Texas on Wednesday, I won’t have another work trip until January of next year.

Yes, I do enjoy traveling for work and seeing new places and meeting new people. Those things are all awesome. But so is spending quality time with family and friends and Wesley. And I’m needing some quality time.

Quality time at home and quality time in the kitchen.

Not that I haven’t been getting it in where I can fit it in. I’ve still been managing at least one day a week in the kitchen. I cooked up this warming dish because I wanted something tasty and low maintenance. Mission accomplished.

You will need…

1 ½ red potatoes, thinly sliced (I used my mandolin to get them about 1/8 inch thick)

3 tablespoons garlic, minced

2  tablespoons finely chopped rosemary

¼ teaspoon lemon zest

2 tablespoons olive oil

Salt and pepper to taste

Start by heating your oven to 400 degrees F.

In a bowl, toss together the potatoes, olive oil, garlic, rosemary and lemon zest. Season well with salt and pepper.

Spread the potatoes and seasoning onto a rimmed baking sheet.

Roast the potatoes until they are golden brown and cooked through. About 40 minutes. Stirring about 20 minutes in. 

Serve the potatoes hot.

Love and Beer Floats

Angela 

Lemon, Garlic and Rosemary Roasted Red Potatoes

1 ½ red potatoes, thinly sliced (I used my mandolin to get them about 1/8 inch thick)

3 tablespoons garlic, minced

2  tablespoons finely chopped rosemary

¼ teaspoon lemon zest

2 tablespoons olive oil

Salt and pepper to taste

Start by heating your oven to 400 degrees F.

In a bowl, toss together the potatoes, olive oil, garlic, rosemary and lemon zest. Season well with salt and pepper.

Spread the potatoes and seasoning onto a rimmed baking sheet.

Roast the potatoes until they are golden brown and cooked through. About 40 minutes. Stirring about 20 minutes in. 

Serve the potatoes hot. 

Lamb, Proscuitto and Fig Ragu with Beet Pasta

Figs are just one of those things.

They are one of those ingredients that are so stunning, but yet you still are often at a loss of what to do with them.

In my house, figs were not a regular staple. Perhaps that is why I often am at a loss of what to do with them.

Their hearty and sweet characteristics have been the driving force that has lead them to many of my slow cooked dishes. They hold up on their own while spreading their tasty love around any dish that is cooked for a long time.

No wonder this isn’t the first ragu they have found their way into.

You will need…

1lb ground lamb

1 tablespoon olive oil

6 large figs, chopped

4 ounces proscuitto, chopped

5 cloves garlic, minced

8 ounces baby bella mushrooms, chopped

1 tablespoon finely chopped fresh rosemary

2 tablespoons tomato paste

2 cups chicken stock

Salt and pepper to taste

½ cup fresh grated pecorino cheese

Beet fettuccini

Start by heating the olive oil over medium high heat in a large pot.

When the oil is hot, add in the lamb and the proscuitto and cook it till it is browned. Breaking it up with a spoon as it cooks.

When the meat is browned, add in the rosemary and garlic and season well with salt and pepper. 

Continue to simmer until the garlic is fragrant. About 1 minute.

Add in the mushrooms and figs and cook for an additional two minutes. Just until the mushrooms start to softened.

Stir in the tomato paste until everything is lightly coated.

Pour in the chicken stock and bring the liquid to a simmer. Simmer the liquid slowly, stirring every couple minutes until the liquid has been absorbed. About 20 minutes.

Serve hot with the beet fettuccini or pasta of your choice and topped with cheese.

Love and Beer Floats

Angela  

Lamb and Fig Ragu with Beet Pasta

1lb ground lamb

1 tablespoon olive oil

6 large figs, chopped

4 ounces proscuitto, chopped

5 cloves garlic, minced

8 ounces baby bella mushrooms, chopped

1 tablespoon finely chopped fresh rosemary

2 tablespoons tomato paste

2 cups chicken stock

Salt and pepper to taste

½ cup fresh grated pecorino cheese

Beet fettuccini

Start by heating the olive oil over medium high heat in a large pot.

When the oil is hot, add in the lamb and the proscuitto and cook it till it is browned. Breaking it up with a spoon as it cooks.

When the meat is browned, add in the rosemary and garlic and season well with salt and pepper. Continue to simmer until the garlic is fragrant. About 1 minute.

Add in the mushrooms and figs and cook for an additional two minutes. Just until the mushrooms start to softened.

Stir in the tomato paste until everything is lightly coated.

Pour in the chicken stock and bring the liquid to a simmer. Simmer the liquid slowly, stirring every couple minutes until the liquid has been absorbed. About 20 minutes.

Serve hot with the beet fettuccini or pasta of your choice and topped with cheese.

Poached Pear and Arugula Salad

When I was young, my brothers and I fought all the time. I’m pretty sure my mom had to listen to a solid twelve years of bickering. But no matter how bad the arguments got, I always knew that we would be friends for life.

At nine years old I didn’t realize that hanging out as adult siblings would also mean hanging out with their girlfriends.

And honestly, when I realized that someday I would have to let another girl be a part of my family I was dreading it.

Lucky for me, both of my brothers have managed to attract awesome girls. How they managed it, I’m not sure. But I will take it.

Last Saturday, we had a rare opportunity to get the whole family together. And for the first time ever, we made a nice even eight.

It was really awesome not being outnumbered for once.

To honor the occasion I made this amazing salad. So amazing I made it twice in three days last week.

You will need…

2 ripe pears, sliced about 1/8^th inches thick

4 tablespoons balsamic vinegar

2 tablespoon olive oil

2 sprigs fresh rosemary

6 cups arugula

4 oz burrata cheese

1 cup homemade croutons

Salt and pepper to taste

Start by chopping up your burrata and seasoning it with salt and pepper and set it aside.

Heat the olive oil, vinegar and rosemary in a large skillet over medium heat.

When the oil and vinegar are nice and hot, add in the pears.

Simmer the pears for about 2 minutes a side.

Immediately remove the pears from the heat.

While the pears are cooling, combine the arugula, burrata and croutons.

When the pears have cooled to a warm temperature, drizzle the pears and the remaining oil and vinegar over the salad. Discard the rosemary.

Toss well and serve while the pears are warm.

Love and Beer Floats

Angela 

Poached Pear and Arugula Salad

2 ripe pears, sliced about 1/8^th inches thick

4 tablespoons balsamic vinegar

2 tablespoon olive oil

2 sprigs fresh rosemary

6 cups arugula

4 oz burrata cheese

1 cup homemade croutons

Salt and pepper to taste

Start by chopping up your burrata and seasoning it with salt and pepper and set it aside.

Heat the olive oil, vinegar and rosemary in a large skillet over medium heat.

When the oil and vinegar are nice and hot, add in the pears.

Simmer the pears for about 2 minutes a side.

Immediately remove the pears from the heat.

While the pears are cooling, combine the arugula, burrata and croutons.

When the pears have cooled to a warm temperature, drizzle the pears and the remaining oil and vinegar over the salad. Discard the rosemary.

Toss well and serve while the pears are warm.