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. 

Poached Salmon Fettucini Pasta with Grilled Asparagus

I have a new found love ya’ll.

Yes I know I’ve been spending time in the south.

No, Wes and I did not break up. We are better than ever.

The new love is Denver. Actually, everywhere I went in Colorado was pretty spectacular.

A land where the vibe is mellow, the people love to be active and the food is freaking amazing.

Even the food served at the tradeshow I was working was the tasty.

Way to step it up Mile High City!

In an attempt to make my work travel a bit more enjoyable, I’ve started tacking on days here and there to my trips so I can properly enjoy the city that I’m in.

I flew out to Colorado on Friday to spend a little extra time with my girlfriend Nicole (formerly of London via Los Angeles via Wyoming).

Knowing my food obsession, she made a conscious effort to take me to tasty and interesting spots to tickle my fancy.

Osteria Marco in downtown Denver was so good I went back twice. If you get a chance to dine at this homey but chic underground eatery, I HIGHLY recommend the rabbit.

And if you make it to Fort Collins, CO you have to check out Scrumpy’s for a cider flight, a bomb sandwich and some fresh baked cookies.

The food in Colorado was exceptional, but I got way more out of my trip than just a full belly.

I gained some serious confidence.

Four years ago when I had just started cooking and was contemplating the creation of New Food Tuesdayz, everything literally was new. I knew NOTHING about food other than I loved eating it.

I knew nothing of how things would be prepared, what cheeses I preferred, what wine would go well with the food I ordered.

But four years, over a thousand recipes attempted and hundreds of amazing meals consumed have brought me a long way. In a foodie state, I was able to hold my own in some serious food conversations with people whose lives are all about good eats.

The highlight was being asked if I owned my own restaurant by a veteran of the business.

No sir I don’t. But hopefully I will be changing that soon.

This pasta dish I made would have fit in perfectly at a few of the restaurants I dined at in the last few days.

Simple ingredients, bold flavors and a homey vibe really make this an easy to execute crowed pleaser.

You will need…

1 lb fresh fettucini pasta (or boxed pasta cooked per the instructions if you don’t have the time)

1 lb salmon, skinned removed and cut into 4 ounce pieces

2 tablespoons garlic, divided

2 tablespoons olive oil

2 tablespoons butter

½ cup white wine

2 vine ripened tomatoes, diced

2 green onions, white and light green parts roughly chopped

1 lb asparagus, ends trimmed

Paremsan cheese for serving

Salt and Pepper to taste

Start by preheating your grill to a medium high heat.

Drizzle the asparagus with 1 tablespoons of the olive oil and season them with salt and pepper. Make sure the asparagus are all lightly coated in oil.

Place them on a warm part of the grill and cook the asparagus, turning once until they are grilled on the outside and slightly tender. Be careful not to over cook. About 7 minutes.

Remove them from the heat and set aside to cool. When the asparagus have cooled, shop into 1 inch pieces and reserve.

Bring a large pot of salted water to a boil. Cook the pasta to the package instructions or if you are using fresh pasta, about 3 to 5 minutes just until the pasta is al dented. Be sure to reserve 1 cup of the starchy pasta water.

While the water is heating, heat the remaining olive oil and butter together in a large pan over medium heat.

When the butter has melted, add in the garlic and cook until fragrant, about 1 minute.

Add in the tomatoes and white wine to the pan.

Simmer the white wine and tomatoes until all the alcohol has burnt off and the wine has reduced slightly. About 5 minutes.

Season well with salt and pepper and add in the green onions and the salmon to the pan.

Cook the salmon in the liquid, flipping once until the salmon is cooked through. About 5 minutes.

When the salmon is cooked through gently break up the fish into smaller pieces with a fork or tongs.

Toss in the pasts, asparagus and Paremsan to taste. Toss well.

If there is not much liquid left and the pasta is dry and not saucy, pour in the reserved pasta water a little at a time until you get the desired consistency.

Serve hot with fresh pepper and Paremsan.

Love and Beer Floats

Angela  

Poached Salmon Fettucini Pasta with Grilled Asparagus

1 lb fresh fettucini pasta (or boxed pasta cooked per the instructions if you don’t have the time)

1 lb salmon, skinned removed and cut into 4 ounce pieces

2 tablespoons garlic, divided

2 tablespoons olive oil

2 tablespoons butter

½ cup white wine

2 vine ripened tomatoes, diced

2 green onions, white and light green parts roughly chopped

1 lb asparagus, ends trimmed

Paremsan cheese for serving

Salt and Pepper to taste

Start by preheating your grill to a medium high heat.

Drizzle the asparagus with 1 tablespoons of the olive oil and season them with salt and pepper. Make sure the asparagus are all lightly coated in oil.

Place them on a warm part of the grill and cook the asparagus, turning once until they are grilled on the outside and slightly tender. Be careful not to over cook. About 7 minutes.

Remove them from the heat and set aside to cool. When the asparagus have cooled, shop into 1 inch pieces and reserve.

Bring a large pot of salted water to a boil. Cook the pasta to the package instructions or if you are using fresh pasta, about 3 to 5 minutes just until the pasta is al dented. Be sure to reserve 1 cup of the starchy pasta water.

While the water is heating, heat the remaining olive oil and butter together in a large pan over medium heat.

When the butter has melted, add in the garlic and cook until fragrant, about 1 minute.

Add in the tomatoes and white wine to the pan.

Simmer the white wine and tomatoes until all the alcohol has burnt off and the wine has reduced slightly. About 5 minutes.

Season well with salt and pepper and add in the green onions and the salmon to the pan.

Cook the salmon in the liquid, flipping once until the salmon is cooked through. About 5 minutes.

When the salmon is cooked through gently break up the fish into smaller pieces with a fork or tongs.

Toss in the pasts, asparagus and Paremsan to taste. Toss well.

If there is not much liquid left and the pasta is dry and not saucy, pour in the reserved pasta water a little at a time until you get the desired consistency.

Serve hot with fresh pepper and Paremsan. 

Roast Salmon with Cauliflower Pure and Pickled Fennel and Radish Salsa

While traveling is a complete joy and an education for the soul, it is always nice to be home.

I’m back in my own bed and fully recovered from the body confusing jet lag.

My trip with my brother Albert to visit our brother Joshua in Budva, Montenegro (a stunning Adriatic costal town in the middle of nowhere) and my true soul mate, Jeanelle, in the Netherlands was a smashing success.

Days were spent on cultural and foodie adventures. Nights were spent drinking well, eating even better and catching up on lost time with two of my favorite people on the planet.

The best days in each country are a no brainer.

In Montenegro, my brother’s and I rented a bright read Toyota Yaris for a windy ride up a mountain to the snow in the Lovcen national park for some sweet views and family photos.

On the way back down the mountain we stopped in the remote village of Njegusi. A small town in the mountains behind Kotor, they produce most of the regions proscuitto. We sat in a “restaurant” of one of the smokehouses and munched on fresh meat, cheese, bread and beers while playing cards on a perfectly picturesque day.

Our first day in Holland, we rented bikes (bright red again, they were warning everyone of our out-of-towner status) for a full day of Amsterdam sites, sounds and snacks. 

Bikes, delicious food (if you are in Amsterdam you must make a brunch stop at Bakers and Roasters for a Kiwi style meal) and touring a stunning city with my brother and my sister was pretty much ideal the recipe for a delectable day.

But enough rubbing your nose in my amazing trip.

The places we visited could not have been more opposite. One was a remote sea village with little population and few outsiders. The other a bustling metropolitan city full of international citizens hustling and bustling about.

However they did have one major thing connecting them.

Fish. Both countries are surrounded by water in one way or another and because of this fish is a major part of their cuisine.

So to honor one of my favorite proteins and two of my new favorite places, I’m serving up some tasty salmon.

The combination might seem odd, but it flows. The cauliflower brings meatiness to the dish and the pickled veggies on top brings a light tang to the mix.

If you can’t pop of to Europe any time soon, you should get in the kitchen and whip this up as a consolation.

You will need…

4 salmon filets, about 6 ounces each (skin off or on depending on your preference)

3 tablespoons olive oil, divided

2 tablespoons butter, divided

1 lemon, thinly sliced

½ cucumber, quartered and thinly sliced

6 radishes, julienned

1 fennel bulb, quartered and thinly sliced

2 tablespoons champagne vinegar

1 head cauliflower, chopped into florets

Salt and pepper to taste

Start by preheating your oven to 425 degrees F.

In a medium bowl, toss together the cauliflower, 1 tablespoon of olive oil and salt and pepper.

When the cauliflower is lightly coated, spread it out onto a rimmed baking sheet and roast until browned and tender, 30 to 40 minutes.

After the cauliflower has roasted, combine the veggie with 1 tablespoon butter in the bowl of a food processor and blend until completely combined and smooth. Season with salt and pepper to taste.

While the cauliflower is roasting, combine the cucumber, radish and fennel in a medium bowl and toss with the vinegar and salt and pepper. Set aside for at least 30 minutes, stirring every 10 minutes.

As soon as the cauliflower is out of the oven, heat the remaining olive oil and butter in a large oven safe pan.

Pat the salmon dray and season well with salt and pepper. When the butter and oil are hot and bubbly, add the salmon to the pan (non skin side down if your fish has skin). Sear the fish until it is no longer sticking to the pan and it is easy to flip. About 3 minutes.

After flipping, top each piece of fish with a slice of lemon and place the pan in the oven.

Finish the fish in the oven until just cooked through. About 8 minutes.

Place about ½ cup of the cauliflower mixture on each plate and top with a piece of fish fresh out of the oven.

Top with a large spoonful of the pickled veggies and serve hot.

Love and Beer Floats

Angela 

Roast Salmon with Cauliflower Pure and Pickled Fennel and Radish Salsa

4 salmon filets, about 6 ounces each (skin off or on depending on your preference)

3 tablespoons olive oil, divided

2 tablespoons butter, divided

1 lemon, thinly sliced

½ cucumber, quartered and thinly sliced

6 radishes, julienned

1 fennel bulb, quartered and thinly sliced

2 tablespoons champagne vinegar

1 head cauliflower, chopped into florets

Salt and pepper to taste

Start by preheating your oven to 425 degrees F.

In a medium bowl, toss together the cauliflower, 1 tablespoon of olive oil and salt and pepper.

When the cauliflower is lightly coated, spread it out onto a rimmed baking sheet and roast until browned and tender, 30 to 40 minutes.

After the cauliflower has roasted, combine the veggie with 1 tablespoon butter in the bowl of a food processor and blend until completely combined and smooth. Season with salt and pepper to taste.

While the cauliflower is roasting, combine the cucumber, radish and fennel in a medium bowl and toss with the vinegar and salt and pepper. Set aside for at least 30 minutes, stirring every 10 minutes.

As soon as the cauliflower is out of the oven, heat the remaining olive oil and butter in a large oven safe pan.

Pat the salmon dray and season well with salt and pepper. When the butter and oil are hot and bubbly, add the salmon to the pan (non skin side down if your fish has skin). Sear the fish until it is no longer sticking to the pan and it is easy to flip. About 3 minutes.

After flipping, top each piece of fish with a slice of lemon and place the pan in the oven.

Finish the fish in the oven until just cooked through. About 8 minutes.

Place about ½ cup of the cauliflower mixture on each plate and top with a piece of fish fresh out of the oven.

Top with a large spoonful of the pickled veggies and serve hot. 

Roasted Turbot with Leek, Tomato and Parsnip Broth

Happy Valentines Day my loves!

Even though I will be running around most of the day prepping for my work’s biggest trade show of the year which will be immediately followed by a trip to NYC and another giant show, love is in the air.

I know I say this to you every year, but don’t worry so much today about the “love” of your life and focus on the LOVE that is all around you. Friendly love. Brotherly love. Coworker love. Love is all around and lets celebrate it!

Wes and I will be celebrating our usual way with barbequed lobsters and couch snuggling.

If you are still looking for something to cook up for your date, your family or just yourself, I’ve got just the thing for you.

Of course you can always go with the tried and true lobster, but if you aren’t a fan or don’t have access this dish is for you.

This is a rework of a dish I did at the very beginning of my cooking and when I decided to start doing remixes I couldn’t stop myself from dusting this off and mixing it up. Let’s just go ahead and say Martha’s version has nothing on mine.

You will need…

1 ½ lbs turbot, cut into smaller pieces about 1 inch x 2 inches (Turbot is a mild white fish similar to halibut. If you can’t find turbot you could sub halibut or cod which is what the dish originally called for.)

2 tablespoons olive oil, divided

1 medium parsnip, peeled and diced into ½ inch cubes

2 leeks, white and light green parts sliced ¼ inch thick

5 cloves garlic, minced

1 ½ cup cherry tomatoes

3 cups chicken stock

½ lemon juiced plus 1 teaspoon lemon zest

Salt and pepper to taste

Crust bread for serving

Start by preheating your oven to 450 degrees F.

In a small bowl, toss together the parsnips and 1 tablespoon of olive oil. Toss the parsnips well until they are lightly coated and then spread them out in a oven safe baking dish.

Roast the parsnips until they are golden brown, stirring once halfway though. About 20 minutes.

While the parsnips are roasting, combine the leeks, garlic, lemon zest, lemon juice, tomatoes and remaining olive oil in a bowl and toss well till combined. Season well with salt and pepper.

When the parsnips are done, pour in the leek and tomato mixture and continue to roast for 8 to 10 minutes, until the leeks have softened and the tomatoes are starting to burst.

While the leeks and tomatoes are roasting, heat the chicken stock over medium high heat in a saucepan until it is hot.

Season the fish well with salt and pepper.

After the leeks and tomatoes have roasted for a bit on their own, pour in the chicken stock and nestle the fish into the mixture. Add back to the oven and continue to roast until the fish is cooked though, about 15 to 20 minutes.

Spoon the broth, veggies and fish into a bowl and serve hot with crusty bread.

Lots of extra love and beer floats!

Angela

Roasted Turbot with Leek, Tomato and Parsnip Broth 

1 ½ lbs turbot, cut into smaller pieces about 1 inch x 2 inches

2 tablespoons olive oil, divided

1 medium parsnip, peeled and diced into ½ inch cubes

2 leeks, white and light green parts sliced ¼ inch thick

5 cloves garlic, minced

1 ½ cup cherry tomatoes

3 cups chicken stock

½ lemon juiced plus 1 teaspoon lemon zest

Salt and pepper to taste

Crust bread for serving

Start by preheating your oven to 450 degrees F.

In a small bowl, toss together the parsnips and 1 tablespoon of olive oil. Toss the parsnips well until they are lightly coated and then spread them out in a oven safe baking dish.

Roast the parsnips until they are golden brown, stirring once halfway though. About 20 minutes.

While the parsnips are roasting, combine the leeks, garlic, lemon zest, lemon juice, tomatoes and remaining olive oil in a bowl and toss well till combined. Season well with salt and pepper.

When the parsnips are done, pour in the leek and tomato mixture and continue to roast for 8 to 10 minutes, until the leeks have softened and the tomatoes are starting to burst.

While the leeks and tomatoes are roasting, heat the chicken stock over medium high heat in a saucepan until it is hot.

Season the fish well with salt and pepper.

After the leeks and tomatoes have roasted for a bit on their own, pour in the chicken stock and nestle the fish into the mixture. Add back to the oven and continue to roast until the fish is cooked though, about 15 to 20 minutes.

Spoon the broth, veggies and fish into a bowl and serve hot with crusty bread.