Miso Sea Bass, Wasabi Mashed Potatoes, and Simple Salad with Ginger Carrot Dressing

Sorry y'all. Long time no post. Work has been crazy, we're about to go on vacation and my baby is turning one in a couple of weeks so I've been spending any free time planning a little family party. Anyway Saturday we had a couple of friends over for a potluck and one of the best meals I've eaten in a long time. I volunteered to make miso sea bass and my two girlfriends filled in the gaps with Asian themed sides. And boy did they fill those gaps!

This will now be my go to meal when I'm stumped for what to serve at a dinner party. Everything when together perfectly. Sweet and sticky glazed sea bass, subtly spicy creamy mashed potatoes and a crisp salad with a refreshing carrot ginger dressing. So good!

However if I'm being honest I'm not sure I'll ever make an entire meal by myself again for company. It's kind of more fun when everyone has a hand in creating the meal…not to mention a lot less work.

Hope your summer is winding down and/or you're squeezing every last ounce of it. Personally I have never been so excited to kiss it goodbye and welcome a change in weather. Some rain would be nice too but who am I kidding? It doesn't rain in Austin anymore.

Miso Sea Bass (subbed Sea Bass for Cod) courtesy of Food & Wine

Wasabi and Green Onion Mashed Potatoes courtesy of Bon Appetit

Simple Salad with Carrot Ginger Dressing courtesy of Just One Cookbook

Giada's Fancy (But Simple) Tuna Melt with Grafton Cheddar and Sweet Pickle Aioli

Guess who's over his dairy allergy? My baby boy! Since last Friday I've eaten pizza, grilled cheese, salad with goat cheese and this insanely good tuna melt.

This is Giada's recipe. The only thing I did differently was to make my mayo from scratch (don't roll your eyes - it takes five seconds with an immersion blender) as I can no longer ignore the fact that GMO soy is in everything store bought and I'm not going to eat that crap anymore whenever possible.

Anyway this is already a new favorite in the rotation at our house. I would try swapping capers for the sweet pickles if the mood strikes you or even a basil aioli. The possibilities are endless.

What really makes this though is the salad you serve over the top. It's crisp and cool and the dressing has a hint of a refreshing bite to it from the shallot (thank you Ina Garten.) Crisp thick toasted sourdough, melting hot tuna topped with oozing white cheddar and a cool refreshing salad on top…it'll make everything right with the world.

Open Faced Tuna Melts with Cheddar, Sweet Pickle Mayo and Arugula Salad
* by Giada DeLaurentiis, salad dressing by Ina Garten
* serves 2

Ingredients:
1/4 cup store bought or homemade mayo
2 tablespoons chopped sweet pickles (or store bought pickle relish - OR you could try capers or even chopped fresh herbs)
2 fresh Ahi tuna steaks
kosher salt and black pepper for seasoning
2 teaspoons herbs de provence
olive oil, for seasoning bread and searing tuna steaks
2 thick slices sharp Grafton white cheddar, or other aged cheddar
2 thick slices sourdough bread
2 cups arugula
handful of cherry tomatoes, optional
*Couple tablespoons vinaigrette (or to taste), recipe below

Directions:

Mix mayo and chopped pickles together and set aside.

Preheat oven to 400 degrees. Place bread slices on a cookie sheet and drizzle lightly with olive oil then put in the oven for 10 minutes just until toasted. 

Meanwhile, season tuna steaks with salt, pepper and herbs de provence. Add enough olive oil to a cast iron skillet or heavy bottom pan and heat over high heat. Once hot, add the tuna and sear 3 minutes. Flip to the other side and place the cheese slices over the tops and cook another 2-3 minutes for medium rare or until desired doneness.

Toss the arugula and tomatoes with a couple of tablespoons of the dressing and a small pinch of salt and pepper. 

To assemble, place a slice of toast on the center of each plate. Divide the mayo spread over the slices and spread evenly across. Then add the tuna melts and divide the arugula salad over the tops. Serve right away.

Ina Garten's Creamy Shallot Vinaigrette:

1/2 cup olive oil

1 tablespoon red wine vinegar

1/2 teaspoon dijon mustard

1/4 teaspoon honey

1 teaspoon kosher salt

freshly ground black pepper

1 tablespoon minced shallot

Halibut Ceviche with Mango, Avocado, and Tomato

So it's true. You really can toss raw fish with lemon or lime juice, let it hang out in the fridge, and eat it hours later without going to the hospital.

Of course I've eaten ceviche before in restaurants but the idea of making it at home kind of geeked me out. And then Giada, with all three thousand of her white teeth gleaming at me, made it in a recent episode and I knew I had to break down and try it.

It was delicious. Though I will say it was kind of a lot of work for a 'no cook' recipe (full disclosure - anything involving squeezing multiple lemons and limes is a lot of work to me. I have wimpy hands.)

I subbed mango for half of the tomatoes called for and added lime zest to the lemon zest. And I served it on homemade tostadas instead of with chips.

Perfect summer meal when you don't want to 'cook' anything. As long as you've got a citrus press nearby.

Halibut Ceviche with Mango, and Avocado and Tomato

*adapted from Giada DeLaurentiis

Ceviche:

• One 10-ounce halibut fillet, skinned and cut into 1/2-inch cubes
• 1/2 cup fresh lemon juice (from 2 large lemons)
• 1/4 cup fresh lime juice (from 3 to 4 large limes)
• Zest of 1 small lemon
• Zest of 1 small lime
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Salad (to toss ceviche with when ready):

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lime juice (from 2 large limes)
• 1 teaspoon agave
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 3 green onions, pale green and white parts only, finely sliced
• 1 large or 2 small tomatoes, seeded and chopped into 1/2-inch pieces
• 1/2 large ripe mango, peeled and cut into 1/2-inch cubes
• 1 large avocado, peeled, seeded and cut into 1/2-inch cubes
• 1 small jalapeno, finely diced
• 2 tablespoons chopped cilantro or fresh flat-leaf parsley, plus extra for garnish
• 4 store bought tortilla shells or tostada shells, for serving (or to make your own - just brush tortillas lightly with oil, season with salt and bake at 425 for 10 minutes until golden flipping once halfway through) 

Directions:

For the ceviche: In an 8-by-8-inch glass or ceramic baking dish, mix together the halibut, lemon juice, lime juice, lemon and lime zest, salt and pepper. Cover the dish and refrigerate for 3 hours, stirring halfway through the refrigeration time to distribute the marinade.

For the salad (assemble once the ceviche is ready): In a medium bowl, mix together the olive oil, lime juice, agave, salt and pepper until smooth. Add the green onions, tomatoes, mango, avocado, jalapeno and cilantro or parsley. Toss until coated.

Drain the ceviche (discard citrus marinade) and carefully toss with the salad.

Spoon into tortilla shells or tostada shells, garnish with extra green onions or cilantro (or parsley.)

Ginger, Soy, and Citrus Marinated Salmon

This is Ina Garten's "Indonesian Swordfish" recipe, mildly adapted and with salmon instead of swordfish (OBVS.) I marinated for 6 hours (using a big piece of fish) and think 8 hours would be the max in order to keep it from getting too salty. If I was cooking a small portion, like for 1 person, I would limit the marinade time to 2 hours or use low sodium soy sauce.

Don't be freaked out by all the lemon zest. Weirdly lemon is the least dominant flavor, at least when using salmon. I think this marinade could be used for all kinds of protein. Fish, chicken, beef, venison, squirrel... Or something really out there. Like tofu.

Indonesian Salmon (Or Swordfish or Cook's Choice:)


Ingredients:
1/3 cup soy sauce
1/4 cup canola or peanut oil
2 teaspoons grated lemon zest (2 lemons)

• 1/4 cup freshly squeezed lemon juice
• 1/4 cup minced or finely chopped ginger root
• 2 tablespoons minced garlic (4 cloves)
• 2 tablespoons Dijon mustard
• red pepper flakes, optional
• 1/2 pound to 3/4 pound fresh salmon

Directions:

Mix up the soy sauce, oil, lemon zest, juice, ginger, garlic, mustard in a large ziploc bag. Smush around to mix well. Add the fish and turn around in the bag so it's well coated. Push the air out of the bag and seal. Refrigerate for 6-8 hours (if using a smaller piece of fish - marinate for 4 or less hours.)

Preheat the oven to 400. Remove the fish from the marinade, patting dry with paper towels. Prep a medium baking sheet with nonstick spray and lay the fish down, skin side down. Sprinkle with red pepper flakes, optional.

Put in the oven for 15-18 minutes, depending on the size of the fish. The edges should just be turning dark brown and the top should no longer have that shiny 'raw' color.

Remove and let rest 5 minutes before cutting and serving.

Grilled Fish Tacos with Ginger Basil Crema

These tacos were pretty good but to be honest I could eat this sour cream sauce on just about anything. Maybe even tofu. It's a shame I'm not a real country girl or I'd shoot the raccoons destroying my yard at night and try it on them. But for now, fish tacos will do.

Grilled Fish Tacos with Ginger Crema Sauce
Serves 5.

Ingredients:
1 lime, zest and juice
1/4 cup olive oil
1 teaspoon coriander
2 teaspoons ancho chili powder
handful chopped basil
1/2 teaspoon fresh rosemary leaves
1/2 tablespoon sea salt
2 smashed garlic cloves
1 jalapeño (deveined and seeded for less heat) roughly chopped
1 1/2 pounds mahi mahi
Extra limes for squeezing over after grilling

Plenty of tortillas, wrapped in foil and warmed in a low oven
Ginger Basil Crema, recipe follows
1 1/2 cups fresh Pico De Gallo (Chop a fresh tomato, jalapeno, small white onion, and giant handful fresh cilantro. Squeeze over the juice of 1 lime, 1/2 teaspoon kosher salt and a minced garlic clove if desired.)

Directions:
Add the marinade ingredients - the lime juice, zest and lime carcass through the jalapeno to a large ziploc and squish around to make sure everything's well blended. Add in the mahi mahi, seal and refrigerate for 4 hours. Remove from the fridge 30 minutes before grilling.

Set the heat to medium/high heat (around 400) and oil the grates. Remove the fish from the marinade shaking off any excess herbs or marinade bits and gently pat dry. Season with a little more salt and pepper and add to the grill - skin side down. Cook for about 10-12 minutes or until the fish flakes easily when probed with a fork. Let rest for 5 minutes, then slide a spatula between the skin and flesh to get the flesh away from it (no skin in my tacos, please.) Squeeze a lime wedge or 2 over the cooked fish, taste for salt/pepper adding more if necessary.

Serve in warm tortillas with pico de gallo and ginger basil crema, recipe follows.

Crema Sauce:
1/3 cup light sour cream
2 tablespoons light mayo
1/4 teaspoon grated fresh ginger, or more to taste
handful chopped, fresh basil
zest of half a lime
tiny pinch salt and pepper

Salmon over Shallot and Blue Cheese Grits with Balsamic Glaze

I didn't expect to love this combination so much. It may be my new favorite. Reducing balsamic vinegar is like trying to raise a child from start to finish in 15 minutes. If you leave it alone for half a second, it will scorch and become unusable so keep a watchful eye. The upside is when reduced correctly and poured over the blue cheese grits and salmon, it is pure magic.

Salmon with Balsamic Glaze over Shallot and Blue Cheese Grits
Serves 4.

Glaze, via Giada Delaurentiis:
3/4 cup balsamic vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 clove garlic, peeled and smashed or chopped

In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. DO NOT LEAVE IT ALONE AS IT CAN BURN AND BECOME A STICKY, RUINED MESS IN SECOND. Set aside to cool for 5 minutes.

Shallot and Blue Cheese Grits:
2 TB butter
1/2 cup chopped shallots
3 cups low sodium chicken stock
3/4 cup quick grits
1/2 cup packed blue cheese
2 TB Parmesan
2 oz cream cheese
1 teaspoon dried oregano
Fresh thyme, from 3 stalks
Salt and pepper

In a medium lidded pot, melt the butter over medium heat. Add the shallots, sauteing for 5 minutes or just until softened and becoming pink. Stir in the chicken stock and bring to a rolling boil. Once boiling, stir in the grits. Reduce the heat to a simmer and let cook, stirring every so often for 7-8 minutes until the grits have cooked and absorbed the liquid. Reduce the heat to low if not already on low, and stir in the blue cheese, parmesan, cream cheese, oregano and thyme. Once melted in and blended, season with salt and pepper to taste.

Salmon:
Four 6-ounce center-cut salmon fillets, skinned
2 tablespoons olive oil
Kosher salt and freshly ground pepper

Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.

To serve, add grits to a plate to make a 'bed' for the salmon. Add the salmon over the top and drizzle with the glaze letting the grits absorb the excess. Garnish with fresh thyme sprigs.

Salmon Burger Fail

Have you ever made salmon burgers before? I made them for the first time a few weeks ago after seeing Paula make them on her show. I felt so chef-y as I ground the salmon up in the food processor from Whole Paycheck (Whole Foods) then added in the garlic, ginger, and other ingredients.

But then I grilled them and took a bite. To be fair there was nothing wrong with them. The seasoning was good and it tasted okay but for some reason I couldn't get over the fact I was eating ground up salmon. Do I need therapy? I can eat grilled salmon until the cows come home but for some reason this geeked me out.

Oh well. Onward and upward...

Perla's Lobster Roll...

When you eat at Perla's, you forget for a minute that you're in Austin, that you are indeed landlocked, and that it's so hot outside your bra has slid down to your navel while walking down South Congress. The eatery exudes breezy nautical charm with such sincerity, you actually feel like you're in Nantucket...until an aging gent in a tutu and platform wedges walks by and you're reminded exactly where you are.

To be fair Kris said the lobster roll was no Luke's Lobster in NYC, but then again Kris holds Luke's Lobster on the same plane as Jesus and vintage sports cars so take his opinion with a grain of salt.

I, for one, plan on drinking a lot of rose here this summer, eating fresh fish and pretending the deck is overlooking the ocean instead of a steaming stretch of asphalt.

Perla's
1400 South Congress Avenue
Austin, TX 78704-2487
(512) 291-7300

Neely's Fish Tacos with Cilantro Chipotle Slaw

Perhaps today's historical significance deserves something more historical than fish tacos. But that's what we were eating last night when we found out. I still can't believe it.

Anyway, after watching the Neelys make this on Saturday, I wanted to make them that night. Unfortunately I decided to go for a run that afternoon forgetting it was 90 degrees out and by the time I got back had to lie down. Fish tacos were no longer in the cards but I still dreamt about them.

At Sunday brunch I fantasized about...fish tacos. So after an unhealthily expensive trip to Whole Foods for fresh halibut I finally had them for dinner. They lived up to my expectations and then some (marinate the fish longer than half an hour though!)

What is it about something hot off the grill drenched in lime juice? And salt? And cilantro? Pure lust.

One word of warning though. The chipotle in the cole slaw will actually get hotter the more it sits. So if you make it way ahead, maybe start with half a chipotle then taste before serving. You can always mince up more chipotle to add it in, but you can't take it out once it's in there!

Fish Tacos
Ingredients:
1 cup buttermilk
1 jalapeno, sliced
1 teaspoon smoked paprika
Juice and zest of 1 lime
handful roughly chopped cilantro
1 1/2 pounds center cut halibut, skinless
Olive oil, for greasing grates
3/4 teaspoon kosher or sea salt
Hefty grating freshly ground black pepper
Flour or corn tortillas
Olive oil, for grilling
Cabbage Slaw, recipe follows
Lime wedges, for serving
Fresh cilantro leaves, for serving

Directions:
Add buttermilk, jalapeno, smoked paprika, lime zest and juice, cilantro, salt, and pepper to a large resealable zip top bag. Add the halibut and let marinate for 1-2 hours.

Preheat the grill to medium-high heat.

Once hot, brush the grill grate with some olive oil. Remove the fish from the marinade and gently pat dry with paper towels. Drizzle lightly with olive oil, then season with salt and pepper. Add to the grill and cook 5-8 minutes, or until grill marks have appeared. Very carefully flip to the other side and cook another 5 or so minutes until cooked through. Remove to a plate and break the fish into chunks. Sprinkle with lime juice and a touch more salt.

Grill tortillas until warm and soft and they have a few charred marks.

To assemble the tacos, place a nice spoonful of the fish onto the center of a warmed tortilla. Top with the Cabbage Slaw. Garnish with lime wedges and cilantro leaves.

Cilantro Chipotle Cole Slaw:
1 (8 oz) package cole slaw cabbage mix
3 tablespoons minced red onion, or more to taste
3 tablespoons chopped cilantro
1/2 cup light sour cream
1 chipotle, packed in adobo, finely minced (I use half of one)
Juice of 1 lime
1 tablespoon honey
1/2 teaspoon Kosher salt and freshly ground black pepper, or more to taste

Directions:
In a medium serving bowl, toss together the cole slaw mix, red onion, and cilantro. Set aside. In a separate (small) bowl, mix together the sour cream, minced chipotle, lime juice, honey, salt and pepper.

Add the dressing to the cole slaw mix and toss gently but thoroughly. Chill for at least 30 minutes and up to 8 hours before serving, using as a topping for your tacos.

Lemony Grilled Chicken with Avocado and Orange Salsa

I've been very inconsistent lately. A bad blogger. Boo on me. There are many reasons for this (work, planning vacation, True Blood reruns) but the honest to God's truth is I've been striking out in the kitchen. Does this ever happen to you? I mean I've definitely had my share of duds on the stove top but not a whole string of them in a row. I was going to share some of these culinary disasters but decided not to. Life's too short to waste lamenting crap recipes.

This is the recipe that helped me get my groove back. The 'salsa' is heavily borrowed/inspired by one of Giada's and it was originally meant to be served over fish (the fish at the Randall's fish counter terrified me so I made a last minute decision to switch to chicken.) I actually loved the salsa with chicken but while we were eating, Kris leaned over to say how amazing he thought it was and then, in a trying-to-be-casual manner politely suggested it might be even better over fish. Okay Giada. Okay.

Coriander Scented Grilled Chicken with Avocado and Orange Salsa

Chicken and Marinade:
2 boneless skinless chicken breasts
2 bay leaves
1/2 teaspoon coriander
dash of garlic powder
juice of 1 lemon, plus the roughly chopped spent lemon
2 tablespoons olive oil
healthy pinch salt and pepper

Combine bay leaves, coriander, garlic powder, lemon juice and chopped up remains, olive oil, salt and pepper in a large ziploc. Mix to combine then add the chicken. Refrigerate for 8 hours, flipping over halfway through.

Remove from fridge half an hour before grilling.

Prepare a stovetop or gas grill by oiling grates, then turning to medium heat. Once hot, remove the chicken from the marinade, shaking off excess and add to the grill. Grill for 4 minutes (or until grill marks appear) then carefully flip over. Season with salt and pepper and continue grilling the second side for 5 minutes or so until cooked through.

Let rest for five minutes, then serve with the salsa spooned over and rice as a side dish (you can doll up the rice with chopped green onion, red onion, cilantro, etc.)

Avocado and Orange Salsa:
zest of 1 orange
zest and juice of 1 large lemon
2 oranges, peeled and segmented
1/4 teaspoon red pepper flakes
1/4 cup chopped cilantro
1/4 cup minced flat leaf parsley
1 scallion, chopped
2-3 teaspoons capers, rinsed
1 avocado, cut into chunks
2 tablespoons olive oil
salt and pepper, to taste

Combine all gently together in a medium bowl. Serve over grilled chicken OR fish. Serve with rice if desired.

Salmon over Roasted Tomato Couscous with Capers, Kalamata Olives, and Citrus Dressing

My husband and I just booked a vacation. A REAL vacation. The kind you scrimp and save for. The kind you justify because it's been years since you've taken a vacation, much less a turn-off-the-cell-phone, toes-in-the-sand-vacation. I am beside myself with joy. Literally. And I haven't been this motivated to work out since prom. Okay I didn't really work out before prom much like I probably won't do much working out before this little escapade...

But I might eat a little healthier beforehand. Especially if I can whip up more numbers like this salmon and couscous. I swear to the Lord himself I loved it as much as a double cheeseburger. On second thought that might be the vacation high talking but it was dang close, I assure you. So tell me - what are y'all's big summer plans?

Salmon over Roasted Tomato Couscous with Capers and Kalamata Olives
* Serves 2.
* This looks like a lot of steps and intimidating but it's not. Most things can cook at the same time and don't need tending. The couscous takes 5 minutes once your water comes to a boil! Line your roasting pans with aluminum foil and spray with Pam for easy, throw away clean up.

Ingredients and Steps...Objects are easier than they appear

Roast Veggie Mix:
2 pints roasted cherry tomatoes
olive oil
salt and pepper
1 yellow bell pepper, chopped
1 tablespoon capers, rinsed and drained
1/4 cup chopped kalamata olives

Add the tomatoes to a large rimmed baking sheet. Toss with just enough olive oil to coat, then season lightly with salt and pepper. Roast on 350 for 25 minutes. Add the chopped pepper, toss and continue roasting another 15 minutes or until the tomato skins have popped and the little suckers look a little deflated. Remove and set aside to let cool for 10 minutes. Toss with capers and olives and set aside. In the meantime, carry on with the next few steps...

Citrus Herb Dressing:
Juice and zest of 1 healthy sized lime
2-3 tablespoons minced flat leaf parsley
1/4 teaspoon honey
2 tablespoons olive oil
pinch salt and pepper

Combine juice, zest, parsley and honey in a small cup or bowl. Drizzle in the oil while whisking or stirring furiously with a fork to 'emulsify' then season with salt and pepper and stir again. Set aside.

Salmon:
1 large salmon fillet - enough for two people.

Place the salmon on a small, aluminum lined, nonstick-sprayed pan. Drizzle with a teensy amount of olive oil and season with salt and pepper. Put in the oven (at 350) alongside the tomatoes and peppers, towards the tail end of their roasting. You'll only need about 18-20 minutes of roasting time for the salmon, depending on how 'done' you like it, so keep an eye on it. There's no harm if the veggies finish first and need to set out before the salmon's done. If for some reason the veggies end up finishing at the same time, it's fine. Just let the salmon (and the veggies) rest for five minutes before serving. Cut the salmon in half, use a spatula to 'scoop' off of the skin. Be sure to start the water boiling for your couscous in the last few minutes of cooking the salmon, instructions below.

Couscous:
1 cup water
1 teaspoon olive oil
good pinch sea or kosher salt
3/4 cup couscous

Add the water, olive oil, and sea salt to a medium pot with a lid. Bring to a boil over high heat. Once boiling, kill the heat, stir in the couscous, return the lid and let rest for 5 minutes on a cool burner or surface. Remove the lid and scrape with a fork to fluff. Stir in half the roasted tomatoes mixture, including the juice, reserving the other half for the garnish/topping.

To plate, put a nice serving of the couscous on a plate, top with half of the roasted salmon, and drizzle with some of the citrus dressing. Add additional roasted veg mixture on the side or over the top, as desired. Serve right away.

The Reel Inn - Malibu, CA

I'm on the road for a couple of weeks and can't cook so I decided to share some of my favorite spots on the West coast with you.

The Reel Inn in Malibu is a no frills, no fuss antidote to the fancy meals and sushi that I am lucky enough to indulge in while on production. As the name indicates, this place is about one thing and one thing only - fresh fish. As soon as you walk in the door you come to an almost overwhelmingly large glass case stocked with fresh fish and shellfish literally caught that day. Tuna, snapper, swordfish, calamari, shrimp, calamari steak, catfish, and on and on and on. You'll feel like Bubba from Forest Gump as you try and decide what to order. And just like Bubba told Forest, there are any number of ways the Reel Inn can prepare your fish for you. Simply grilled with a wedge of lemon is a no fail, fresh from the sea way to go but they will also 'blacken' it (which is how I had my swordfish - delicious and coated with Cajun spices) or fry it up.

The sides are also no nonsense and fantastic. The french fries are just the kind you want to eat with a plate of fish - crispy on the outside like butter on the inside and the slaw, mashed potatoes, corn, and everything else takes you back to summers at the beach as a kid. Kris got the shrimp scampi and fell in love. The sauce was a perfect menage a trois between lemon juice, white wine, and butter.

The inside of the restaurant looks like a Texas beer hall with neon signs, picnic tables, and the occasional fanny packing tourist. The backyard is more of the same but you have a gorgeous view of the Malibu mountains behind you or of the beach from the other direction (just across the Pacific Coast Highway.)

We ate outside and watched the mountains fade from green to purple to gray in the waning sunlight before disappearing altogether. And just when all those picnic tables and bent silverware made us we forgot we were in Malibu, we ran into Pete Dougherty on our way out walking in with a lady friend. To quote the most hilarious MTV commercial ever (shot by the production company Traktor that we're working with on our job now for Absolut) - it was 'so LA...'

The website is here if you'd like to surf more food porn.

The Reel Inn
18661 Pacific Coast Highway
Malibu, California 90265
Open everyday from 11 am to 9 pm, full bar, beer and wine

Farro with Pesto Veggie Medley and Citrusy Spanish Mackerel

This is so damn satisfying and filling and luscious that I wouldn't believe it was so healthful unless I had watched my own two hands put it together. I had to bite my tongue before dinner to refrain from telling my husband how ridiculously good for you farro is, knowing that it would automatically lose points.

But when he took his first bite - I knew I was in the clear. "Add it to the blog," he said. My favorite five words in the whole world... Farro is easy to prepare (kind of like long cooking oatmeal) and very forgiving, provided you've had time to soak it in plain water for at least 30 minutes before you begin cooking it (I've left it up to 3 hours no problem.) And if you get your fish in the oven after your farro's already done - don't stress. Just put the lid on it and it should stay warm until the fish is ready.

One more note - Spanish Mackerel is my new favorite fish. Not too meaty like swordfish or too flaky/wimpy like tilapia. Just a nice, solid whitefish that takes on the flavor of citrus as eagerly as the Junior League takes on a cocktail party.

Farro with Pesto Veggie Medley and Citrusy Spanish Mackerel

Ingredients:
1 box of Farro (usually 500 grams/1.1 pounds)
Big pot of water to soak the farro in

2 cups water
2 cups chicken stock
2 lightly smashed garlic cloves
pinch salt

1 tablespoon butter
1 tablespoon olive oil
2 medium zuchinni, cut into medium dice
2 small yellow squash, cut into medium dice
1 yellow bellow pepper, cut into medium dice
3/4 teaspoon kosher salt
pinch ground pepper
1/8 teaspoon garlic powder

7 oz basil pesto (small tub of store bought, found in refrigerated pasta/condiment section)
zest of 1 small orange
good squeeze of fresh orange juice- either a half an orange or entire thing - up to you
1/2 cup grated pecorino romano or parmesan cheese
heaping tablespoon minced flat leaf parsley
handful chopped basil

2 (1/2 pound) Spanish Mackeral fillets
drizzle olive oil
1 orange
sea salt and pepper

Instructions:
Soak the farro in water for 30 minutes in a large dutch oven, drain, then return to dutch oven with lid adding the 2 cups water, 2 cups chicken stock, 2 garlic cloves and pinch kosher salt. Be sure there's plenty of liquid to cover the farro and if you need more - add more water (this may vary due to the size of your dutch oven.) Bring to boil, then remove the lid and stir. Reduce to a simmer and let cook for 25 minutes with the lid off.

Preheat oven to 350. Place your fillets, skin side down, on a greased baking sheet. Drizzle lightly with olive oil, then give a spritz of juice from a fresh orange and season lightly with salt and pepper. Set aside. (It only needs 20-22 minutes so you don't want to put it in too early.)

Meanwhile, add 1 tablespoon olive oil and 1 tablespoon butter to a large nonstick skillet. Bring over medium heat, then add in your diced squash, zuchinni, and bell pepper. Season with salt and pepper, and saute until soft - usually takes about the time your farro needs to simmer - about 25 minutes. You definitely want the veggies nice and soft and beginning to turn to 'mush' when you stir with your spoon. Don't add them to the farro before this point or you'll be sad:( When they're getting pretty soft, but not quite ready, you can put your fish in the oven (you'd rather have your farro ready before your fish - it will stay warm with the lid on.)

Bake the fish for 20-22 minutes, just until the edges around the skin have begun to brown and the fish is cooked through and opaque when cut with a knife. Meanwhile, your farro should have absorbed most of the liquid by now and expanded. Drain it once again discarding whatever liquid remains along with the garlic cloves, then return it to same pot to stir in the pesto, orange zest and juice, cheese, and parsley. Add the sauteed veggies (when ready) and taste the farro for salt and pepper making adjustments if necessary, then put the lid on to keep warm until the fish is cooked.

Remove the fish from the oven and let rest for 3 minutes before gently prying the skin from the bottoms, by gently easing a spatula between the bottom and the skin, disgarding. Spoon the farro into serving bowls and lay the fish over, garnishing with chopped basil.

Wasabi Pea-Crusted Salmon

This dish was supposed to be a beautiful green color. However, I managed to buy the only package of yellow wasabi peas in the whole world, which I didn't realize until I got home.

So ignore the pale, unappetizing color of the salmon in my photo and know that when you make yours - you'll have a beautiful, Jolly Green Giant colored crust instead.

I got the idea of using wasabi peas from Andrea Immer. But her method of pan frying the salmon seemed like a potential disaster to me. I worried the peas would just fall off into the skillet with this method - especially during the flipping - so I decided to bake mine instead.

The result was damn delicious, even if a little anemic looking:(

Wasabi Pea-Crusted Salmon
Serves 2.

Ingredients:
2 (6 oz) salmon fillets
1/2 cup Wasabi peas (gently smashed in a ziploc with a pan or mallet) mixed with 1 tablespoon Panko breadcrumbs
2 tablespoons light/reduced fat mayo, or even plain yogurt
salt and pepper
olive oil - about a teaspoon for drizzling

Directions:
Preheat oven to 350. Prepare a small baking sheet by lining it with aluminum foil and spraying with nonstick spray. Place the salmon fillets, skin side down, on the tray.

Using a pastry brush, coat the tops of the fillets with the mayo (this will be your 'glue' for the wasabi peas.) Season the fillets with salt and pepper, then carefully add the pea mixture, coating the top with a nice layer. Drizzle lightly with the olive oil and bake for 8-10 minutes for medium rare, or 12-15 for well done.

Spice Lacquered Salmon with Toasted Coriander Seeds and Cloves

It's official. Everyday Dining with Wine (by Andrea Immer Robinson) is one of my top ten favorite cookbooks. That doesn't mean I've actually tried any of the pairings yet, which is the entire reason I bought it (I had pinot grigio with the salmon last night instead of the recommended syrah) but I haven't been struck down by lightning yet because of this.

This dish is absolutely melt in your mouth delicious and as a bonus, the aroma of spices and dark rum and orange zest will fill your house while it cooks.

I admit to using a lot of ground coriander in my recipes, but I'd never tried coriander seeds before. Andrea suggests toasting the seeds in a dry pan with the black peppercorns and cloves before blending them in a spice grinder and adding them to the wet glaze ingredients.

Do you remember clove gum from when you were little? That's all I could think about while the spices were toasting. The scent was a little time travel machine to being five years old again. Only I'm glad I'm not five, because I wouldn't have the palate to appreciate these flavors.

You know what a recipe fiddler I am, but I wouldn't change a thing here, except for the preparation method (Andrea's recipe had you brush the salmon before pan-searing. I wasn't about to waste all of this delicious glaze, so I slathered it on like a southern girl using Crisco on a rooftop to get a tan, all throughout cooking.)

I served these with crispy cumin seed potatoes, which I'll include in the next post.

Spice-Painted Salmon
Adapted from Everyday Dining with Wine, by Andrea Immer (Robinson)
Serves 2 (the glaze will cover enough salmon for 4 people, if needed, just up the amount of salmon)

Ingredients:
• You can assemble the glaze early in the day, and leave in a cool place until ready to cook your salmon. This makes for an impressive but easy Saturday night dinner.

1 large piece of salmon (about 12 oz) or enough for 2 people

2 teaspoons black peppercorns
1/4 teaspoon whole cloves
1/4 teaspoon coriander seeds
2 1/2 tablespoons brown sugar
1/4 cup soy sauce
1/4 cup dark rum (I only had regular rum, so I added a teaspoon of molasses)
2 teaspoons orange zest (from one large orange)
2 teaspoons balsamic vinegar

pinch of salt, for seasoning fish
Orange slices and/or cilantro for garnish, optional

Directions:
First assemble the glaze. Combine the peppercorns, cloves, and coriander seeds in a dry skillet and toast over medium high heat, moving the spices around in the pan constantly, until fragrant, about 1 minute. Transfer to a spice grinder and grind coarsely and set aside.

Combine the brown sugar, soy sauce, rum, orange zest, and vinegar in a saucepan. Stir in the spice mixture, and bring to medium heat (a light simmer), stirring constantly, until reduced to 1/4 cup. This should take about 10 minutes. Remove from the heat and set aside to cool.

Preheat your oven to 375 and line a baking sheet with aluminum foil and spray with nonstick spray. Set aside. Have a large, nonstick skillet ready on your stove, then prepare your salmon by lightly seasoning the flesh side with salt, then 'painting' the flesh side liberally with the glaze. Heat your skillet over medium high heat for 1 minute (it's not good to heat nonstick pans for long by themselves), then add the salmon flesh side down to sear for 3 minutes, lowering heat to medium heat. While it's searing, paint the skin side with the glaze, as well as the edges. Carefully flip over, glazing the flesh side again, and sear for 5-6 minutes. If you like your salmon medium rare, you can just take it off the heat and let it rest before serving. But if you're me, carefully transfer it to your prepared baking sheet, glazing the top again liberally before putting into the oven for 8-10 minutes, until just cooked through.

Let rest for 5 minutes, then slice in half and serve.

Nigella's Pan Seared Salmon with Mirin Soy Glaze

I have dreams about this salmon. When I first read the recipe in Nigella's Express cookbook, I had serious doubts it would work. Marinate for 3 minutes? Dump it all in the pan and then it's done?

Well, I guess there are little miracles in life. And for me, this is one of them...right next to the Marc Jacobs coat I got for Christmas;)

Mirin-Glazed Salmon
Serves 4.
Serve with rice and/or pan sauteed snap peas and/or asparagus and mushrooms for a complete meal.

Ingredients:
1/4 cup mirin (Japanese sweet rice wine)
1/4 cup light brown sugar
1/4 cup soy sauce
4 (4 oz) pieces of salmon, preferably wild and cut from the thick part of the fillet so that they are narrow but tall rather than wide and flat)
2 tablespoons rice vinegar
1/2 scallions, halved

Directions:
Mix the mirin, sugar, and soy in a shallow dish that will hold all of the salmon and marinate the salmon in it for 3 minutes on the first side and 2 minutes on the second. Meanwhile, heat up a large non stick skillet on the stove over medium/high heat.

Cook the salmon (NON skin side first) in the hot, dry pan for 3 minutes (she says 2 but I like my salmon more cooked.) Turn it over, pouring in the marinade and cook for another 3 minutes.

Remove the salmon to your serving plate, and add the rice vinegar to the marinade still on the stove. Stir all together for a few seconds over medium heat until bubbly and 'sticky', then pour over the salmon and garnish with scallions.

Seared Tuna with Ginger, Cilantro and Soy Glaze

This is the easiest thing you will ever make, and possibly the tastiest. And best of all, it's good for you.

In fact, the key to preparing tuna, or any fish, is finding the best, freshest quality available to you. Find a fish that died happy and healthy, not too far in the distant past and half the work's done for you.

A tired or sub par piece of fish will never be good, no matter what you do to it. And conversely, a great piece of fish really doesn't need much. Particularly with tuna - you literally shouldn't do much to it. Just get your pan hot, add a little olive oil and sear, NO MORE than 1 1/2 minutes per side, depending on thickness.

If you are a person who eats their tuna completely cooked through, I'm not sure you'll get all the lovely nuances from this dish. (Not that I'm judging or anything - I used to drink white zin.) But the point is to get a nice seared, golden outside, and leave the interior at peace. After the meat's rested, your knife should glide through easily to reveal the preserved ruby red, rare interior.

Be sure to choose wild tuna if you can get it - a piece about two inches thick with color as vivid and brazen as dark cherry lipstick. Since the cilantro and avocado top hat do double duty as salad and garnish, I like to serve this with mashed potatoes with a little chive snipped in, or if I'm feeling completely virtuous, bok choy I blanch in salted water, then stir around a hot pan with a little low sodium soy sauce and a smidge of honey until I get bored.

Enjoy, and as my mother in law Charlotte says, "Keep those pans hot!"


Pan Seared Tuna with Avocado, Soy, Ginger, Cilantro and Lime
Serves 4

Leaves from 1 bunch fresh cilantro, chopped
2 SMALL jalapenos, sliced (add to taste)
4 teaspoons grated fresh ginger
4 garlic cloves, grated (I used a couple of shakes of powder instead)
4 limes, juiced
1/2 cup low sodium soy sauce
1/8 teaspoon sugar
Salt and freshly ground black pepper
extra-virgin olive oil
4 (6 ounce) blocks sushi-quality tuna
2 ripe avocados, halved, pitted, peeled and sliced

In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and a small splash (not quite a tablespoon) of olive oil. Stir the ingredients together until well incorporated.

Place a large skillet over medium-high heat and coat with the 2 tablespoons of olive oil. Season the tuna pieces generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute. Pour half of the cilantro mixture into the pan to coat the fish. Transfer the seared tuna to plates and serve with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

PS - Dad, this is the tuna I made for you and Sally in Minneapolis.

Giada's Salmon in Lemon Brodetto with Pea Puree

Lemon Brodetto:
2 tablespoons olive oil
1 shallot, diced
2 lemons, juiced
1 lemon, zested
2 cups chicken broth
1 tablespoon chopped fresh mint leaves
Pea Puree:
2 cups frozen peas, thawed (about 10 ounces)
1/4 cup fresh mint leaves
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan

Salmon:
1/4 cup olive oil
4 (4 to 6-ounce) pieces salmon
Kosher salt
Freshly ground black pepper

To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.
To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.

To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.

To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.

Salmon, Salad, Bread

I am not a 'Semi Homemade' person. Nor am I a gourmand. I am somewhere in between in that I don't think any dish is worth slaving for hours and hours over nor do I believe in using artificial substitutes just because they save time (i.e. using lime juice from those green plastic limes versus whacking open a real one and squeezing. Nigella - are you listening?)

Here is a meal that will appease any and all schools of foodie thought. It's simple to prepare and cooks in 20 minutes - more like assembly line cooking than proper cooking. But the beautiful thing is - the ease of prep doesn't show a bit in its sublime flavors. And if you can handle a smidge of butter in your diet (not anywhere near Paula Deen levels, mind you), it's a meal you can feel good about eating - packed with antioxidants and vitamins.

This is a Meat and Potatoes feast, via the west coast, with a quick jaunt through Italy from the salad ingredients, versus the deep south. (Though I will say that my mom makes incredible salmon - my favorite coming home from college meal - from which this recipe was inspired.) May I introduce you to: salmon, salad, bread...

Serves 2

THE SALMON (AND BREAD)

1 lb salmon fillet (preferably wild and best quality available)
salt and pepper, to season
4 tablespoons butter, melted
1 tablespoon chopped, fresh dill
juice from half a lemon
1/2 a clove a garlic, grated with a rasp grater or finely minced

Preheat oven to 400 and line a rimmed baking sheet with aluminum foil (greased.) Place the salmon fillet, whole, onto the sheet and sprinkle with a pinch of sea salt, or kosher salt, and pepper. Set aside.

Thoroughly combine the butter, dill, lemon and garlic in a small bowl with a fork or whisk. Reserve 2 teaspoons of this mixture setting aside, then pour the rest evenly over the salmon.

Bake for 18-22 minutes, or until the flesh is just cooked through and the skin crisp (flesh will be opaque all the way through - a light beige pink - versus the ruby grapefruit color it was when you first met it.) Let rest a few minutes, then cut in half and serve. You can also scoop it out of the skin before serving, if desire, by slipping a thin spatula in between the flesh and skin, gently prying end to end.

* 2 minutes before removing, spread the 2 reserved teaspoons of the butter mixture between a fat wedge of best quality French baguette, sliced and smeared with said concoction, then re-assembled and stuck in the oven (for 2 minutes or so) to heat through.

THE SALAD (and a suggestion for the dressing, prepared while the salmon cooks)

Enough fresh, baby spinach for 2 people (3/4 a small bag, or 2 scant cups)
5 sundried tomatoes, packed in oil, drained and slivered
1/3 cup canned cannelini beans, rinsed in water and drained
handful fresh goat cheese, crumbled

Add all to your salad bowl, then apply the dressing.

THE DRESSING (almost any oil based dressing will do, even a balsamic, or if you want to blaze your own path, feel free, just remember that any dressing is 1 part acid to 3 parts oil, and taste, taste, taste before you pour over your beloved lettuce.)

juice from 1/2 a lemon (the leftover half from the salmon)
3 (though I admit to upping it to 4 if using a particularly obese lemon half) tblspns olive oil
1 1/2 teaspoons honey (AGAIN - TASTE BEFORE DRESSING YOUR SALAD - YOU CAN ALWAYS PLAY WITH THE RATIO OF SALTY TO SWEET BEFORE POISONING YOUR LETTUCE WITH AN IRREVERSIBLE COSTUME.)
1 teaspoon white wine vinegar
1/2 small garlic clove, finely minced or grated with a rasp OR 1/4 teaspoon garlic powder
1 teaspoon chopped fresh herbs, preferably dill to mimic the salmon
small pinch salt and pepper

Add all ingredients to a small jar or tupperware container - cover the top - and shake like hell. Or add to a small bowl and whisk passionately. I find shaking easier, myself. Taste it to see if it needs more lemon (if it's too sweet) or more honey (if it's too tart) and make the necessary adjustments.

Add 1/2 the dressing to salad bowl and toss thoroughly. (If using your own dressing, add about 3 tablespoons, toss thoroughly, then taste to see if you need more. Reserve extra dressing in the fridge (the above dressing should stay for 3-5 days.)