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March 2009/July 2012 COTM Fish Without a Doubt: Broiling, Grilling, & Smoking
- foxy fairy Mar 1, 2009 06:58 AM
**March 2009 Cookbook of the Month** is Fish Without a Doubt by Rick Moonen and Roy Finamore.
Please post your full-length reviews of recipes for broiling, grilling, and smoking here. Please mention the name of the recipe you are reviewing and the page number, if possible, as well as any modifications you made to the recipe.
A reminder that the verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.
Thanks for participating!
Broiled Flounder with Arugula Pesto (page 125)
MMRuth first reported on this recipe here http://chowhound.chow.com/topics/5848... , but I thought I'd continue the conversation in this thread.
First, let me say that this entire dinner, including the salad but not the fish, was made with ingredients already in fridge that needed to be used up. So although I did follow the instructions, I adjusted the quantities to accommodate what was on hand.
I used basa instead of flounder (in fact, my fishmonger calls basa "the poor man's flounder") and I liked it a lot. I thought the half teaspoon of breadcrumbs on each fillet would be too little to be noticeable and was surprised by the very pleasant hint of a crunch in every bite. This will be my new way of using up small amounts of leftover arugula, especially since I always seem to have pine nuts in the freezer.
I served this with his Fennel Salad (page 461), which I reported on here: http://chowhound.chow.com/topics/6001...
re: JoanN
Great minds, etc. I also made the Broiled Flounder with Arugula Pesto a couple of nights ago. I had some Petrale sole from COSTCO which claimed to be wild and unfrozen. A very large package of them was reasonably priced and I froze the rest.
I also really liked this recipe and I also subbed some ingredients with on-hand stuff.
I made the pesto with walnuts because I was out of pine nuts, a usual staple in my kitchen. My fillets were not 1/2" thick, more like 1/4-1/3, but that didn't matter much. I used half the amount of butter even though I also had 4 fillets. That seemed sufficient.
I also had no breadcrumbs and didn't notice until I was in the middle of prep and so left them off. I also used the Alice Water's pre-heated pan method - putting a cast iron skillet in the broiler for several minutes just prior to adding the fish.
Since my fillets were thinner, I broiled them for 4 minutes and then checked. They were done.
I served this with a simple cabbage slaw (CSA cabbages backing up in fridge) and some steamed and cooled small artichokes. They were dipped into a yogurt-based-tartaresque sauce.
A very good dinner.
re: LulusMom
Three years later, I've finally gotten around to the arugula pesto. LulusDad wanted me to clear up the myth of his hating arugula - it isn't that he hates it, so much as that he had a very bad experience with it once. Anyway, he eats and very much likes it now. My broiler doesn't work, so I roasted the flounder at about 500 for 7.5 minutes. I had to sub lime zest for the lemon but otherwise followed the recipe (well, that and the roasting instead of broiling). We all liked this. Not a rave, but a very pleasant dish.
re: JoanN
Broiled Fish Fillets w/Compound Butter -p.124, 410
Pulled our rarely used cast-iron griddle from the cabinet it lives in to preheat in the broiler, brushed the fish w/oil, topped with the Porcini Butter and voila! A terrific dish! I foresee a happier existence for that griddle.
And that butter! Wow! Can't wait to try it on the scallops. And just about everything else!!!
re: mirage
I've been using a skillet for these broiled fish dishes, but I love the technique--and so many of the recipes--so much that I'm actually thinking about buying a cast-iron griddle. Gotta figure out where it's going to live first.
re: mirage
Broiled Fish Fillets with Compound Butter p.124
I have made this recipe with both tilapia and salmon, both times with Sun-dried tomato compound butter on p.413. The butter really is a great flavor enhancer - good combination of sun-dried tomatoes, basil and garlic. The tilapia I made in a Le Creuset gratin dish (heated as instructed) and I put butter underneath and it worked really well. I followed the recipe instructions for the salmon, heating a cast iron griddle for 15 minutes under a hot grill then placing the oiled skin side down. I got the satisfying sizzle he talked about but I wasn't satisfied by the way the skin had seared to the griddle when I came to take the fish off. The salmon flesh just slid off the skin and I could not remove the skin. So that lovely crispy skin I was expecting was lost. I will try it again, maybe oiling the griddle as well as the skin.
re: JaneEYB
Broiled Fish Fillets w/ Compound Butter pg. 124
I also tried this with a salmon fillet and subbed a swish of the Cumin Butter Sauce (pg.405) for the compound butter. Like Jane above, my salmon skin definitely stuck to my cast iron skillet. Caveat, the phone rang after the fish had been prepped, and just before the skillet was ready, so there was a lengthy delay in dinner, and the timing on pre-heating the skillet was out of whack. Not sure if that caused the trouble, but next time I would oil the skin more liberally (or perhaps add some oil to the pan).
Broiled Mackerel (page 128)
Came home from the farmers market with a mackerel that had been in the ocean less than 12 hours ago, so I wanted a very simple preparation that would just let the fish shine. Well, this couldn't have been simpler, or a more perfect preparation for this fish. Heat the pan, oil and salt the fish, and broil for 3-1/2 minutes.
So simple, in fact, that I might not be here posting if I didn't want to brag a bit. The fisherman at the farmers market doesn't clean and filet the fish for you, so I did it myself following the very clear instructions in the book. Luckily, mackerel don't really have scales, because I don't have a fish scaler and the last time I tried to do that I was picking up dried scales, twinkling up at me from the floor, from all over the apartment for weeks. I've beheaded and gutted fish before, but never filleted one. Pretty proud of myself . . . and there was only one bone.
I served this, as recommended, on a bed of Tomato Concassé which was excellent and which I'll report on in Essential Sides.
re: JoanN
Applause. Applause. Brava, Joan. That looks wonderful! What luck to have found such fresh fish.
I've shied away from the broiling chapter because I just cannot figure out my broiler. It has some sort of delay start... I don't know what it is and I can't explain it very well either. Today I'm going to dig out the manual and exercise my brain.....
re: NYCkaren
The instructions are indeed clear, but I probably should have noted that I have my father's filleting knife (he was an avid fisherman). I think the thin, flexible blade was part of the reason for my success. The one I have is an older version of this one:
I love mackerel, too. And shad. Ought to be coming in soon. Haven't seen any yet. Those oily fish just have so much flavor.
re: JoanN
My fishmonger was selling fresh mackerel the other day so I got him to fillet two smallish ones (no way am I filleting fish a la Joan) and gave them the FWAD broiling treatment (we call it grilling though).
I used a cast iron non-stick Le Creuset pan but my fish stuck a bit on the bottom, and didn't go particularly crispy for some reason. Apart from that, it was perfectly cooked and delicious. Mr GG, who is a bit of a fish dodger if it's not battered and served with chips, was underwhelmed, but ate it anyway. I served it with peperonata from the Essential Sides section, which was also pretty tasty. Report in the relevant thread.
Citrus Broiled Shrimp
This was great! I don't have the book YET, so used the recipe at this link:
I halved the recipe, marinating one pound of shrimp in fresh-squeezed orange and grapefruit juice and zest with olive oil, fish sauce, garlic instead of shallots, and fresh mint and thyme for about 7 hours. At the 2-1/2 minutes the recipe suggests, they were cooked perfectly. I served them with a simple salad. E ate his plain while I dipped mine in melted butter. Messy, but delicious. We loved the flavors, and I'll definitely be making this again, both as an appetizer or a dinner that is ready in minutes. This recipe is a winner.
Between how good this simple dish was, and the effusive praise and delicious-sounding recipes everyone is reporting on, I broke my rule of buying no new cookbooks this year and went ahead and ordered the book. Troublemakers!
re: Rubee
Citrus Broiled Shrimp, p. 131
I made a recipe of this for our 4th of July table; it proved a perfect counterpoint to our (oven-)BBQ'd pork ribs. Although my shrimp were gorgeous jumbos, they were still a bit of a pain to prep as they cook in their shells so must be deveined by cutting through each shell and removing the vein. But the effort really paid off.
I followed the recipe to the letter, marinating the shrimp for four hours in the grated zest and juice of three oranges and a grapefruit, 1/2 c. OO, 2 tsp. fish sauce, minced shallots, chopped mint, and thyme. They required about 3 1/2 minutes of broiling--and then they were perfect, easy to peel and not overcooked. The leftovers were delicious too, cold and dipped in garlic mayo.
re: nomadchowwoman
These look & sound lovely ncw. A couple of questions if you have a moment. Did you use a cast iron griddle? (i dont have one) Also, what's the advantage of leaving the shells on? Do you think it enhances the flavou? I really dont like the fuss and messy eating of peel and eat shrimp but do trust the authors and their methods.
re: Breadcrumbs
Hi Breadcrumbs--Yes, I did use a cast iron grill pan; I'm sure a cast iron skillet or other very heavy bottomed pan would work too. BTW, I didn't heat my pan under the broiler b/c I would have had to leave the oven door ajar, and it was too hot to do that so I preheatedit in a 500F oven for 20 minutes. The advantage of this is that the bottom of the shrimp cooks on the hot pan and you don't have to turn them. In a regular roasting pan, I think you'd have to turn the shrimp and cook them a bit longer,
RE shells: yes, shrimp cooked in their shells are supposed to be more flavorful, but they also "protect" the shrimp; in this particular prep, the flesh doesn't get charred or crusty, is more silky, if that's the right word. With their shells slit down the back, the shrimp are very easy to peel. That said, DH won't peel shrimp, even when it's this easy so, unless I'm feeling very generous and peel him a few (I usually do), he would rather skip them. (He absolutely loved these when they appeared on his plate, absent their carapace.)
You could of course make these w/shelled shrimp, but it would be a different dish. I wouldn't marinate them as long in that case and then be very careful about the cooking time.
Hope that helps.
re: nomadchowwoman
ncw that's very helpful thank-you so much for taking the time and for such a thoughtful response.
When we renovated our kitchen my new oven was 1/4" narrower than my old one and my griddle doesn't fit. I tend to find that my cast iron pan creates some steaming since it has deep sides and I may very well replace my griddle. I saw a nice round one from Le Creuset but it was pretty expensive so I'm holding off for now.
As for shelling the shrimp...I'll keep you posted. If it's just for mr bc and I, I may leave them up just to see how this is intended to come out but I never like to serve shell-on shrimp to company and I was thinking of making this for some friends who LOVE shrimp. Thanks once again!
re: Breadcrumbs
Re: Shelling shrimp. Don't do it for myself if the recipe doesn't call for it, but nearly always do it (at least, down to the last joint) if I'm preparing it for company. Interestingly enough, I don't do it for Asian friends. I know that they know how to deal with the shell politely and unobtrusively.
For those of you for whom deveining is tedious, I recommend this gadget highly. There are many other types on the market, but I never found one that works as well as this. I used to give it to friends as a house gift just to make sure they had one in case I needed to peel shrimp when I visited. Could do without if I had to, but preferred not to.
re: JoanN
Funny you said this about your Asian friends Joan as I'd no sooner posted this than I thought that my one exception to shelling would be for salt and pepper shrimp. I love those shell-on as part of the flavour experience comes from the joy of licking the s&p coating off my fingers (in a not-at-all delicate fashion I might add!!).
re: Breadcrumbs
Agree w/you and JoanN that I wouldn't serve shell-on shrimp to guests. Of course I grew up w/shrimp, crab, and crawfish boils and am perfectly comfortable being up to my elbows in seafood detritus, but I know from stories my mother told about the first few years after she arrived here and her horror every time she went somewhere and people were peeling seafood at the table--and my husband's never making the adjustment--that peeling at the table is not for everyone. (DH feels the same way about lobster--he loves it, but not when he has to hack at it himself!)
re: Rubee
Citrus Broiled Shrimp – p. 131
What can I say, we're on a roll w these broiling recipes. I can't imagine anything simpler and that would produce such consistently wonderful results.
Thanks to Rubee and ncw, prep has been well-covered above. As I mentioned in an earlier post here, I was debating whether or not to shell the shrimp. My dilemma was solved when I found some lovely jumbo shrimp (9/12 count I believe) These giant shrimp aren't nearly as fussy as small ones so everyone was happy. I tossed my shrimp in a ziplock this morning along w all but ¼ cup of the marinade which I reserved for serving. A note on the marinade. Instead of the suggested herbs, I opted to use chopped fennel fronds and some toasted fennel seeds. We're big fans of fennel here and I especially love the fennel/orange flavour combination.
As the shrimp sizzled away under the broiler I dumped my reserved marinade (that hadn't touched the shrimp) into a pan along w a couple of tbsp of butter. I plated the shrimp over steamed Italian brown rice and drizzled the citrus butter sauce atop. We absolutely loved this dish. The shells were no trouble at all and everyone agreed they were "finger-licking good"
re: Breadcrumbs
That sounds like a lovely variation--and great idea to save some sauce for rice.
Broiled Bluefish Dijonnaise (page 126)
There was more gorgeous bluefish at the farmers market, and I was going to be making mayonnaise for the Classic Cole Slaw in "Bon Appetit, Y'All," (see post on that here http://chowhound.chow.com/topics/6078... ), so decided to use up the mayo on this recipe. Making half the recipe, I mixed two tablespoons of the homemade mayo with 1 tablespoon of Dijon mustard, spread it on the salted and peppered fillet and broiled it in the preheated cast iron pan for four minutes. My bluefish must have been quite thick because it needed an additional four or five minutes and it was still just barely cooked through. The strong flavors of the fish and the topping paired extremely well. Another recipe I wouldn't hesitate to make again.
re: JoanN
Broiled Bluefish Dijonnaise, Pg. 126
For our fictional "Thursdays with Rick" date we made this recipe. The Fish Lady at our local Farmers' Market yesterday had 2 lovely bluefish fillets, not quite as thick as Joan's but fresh as can be. I used Hellman's mayonnaise and Maille grainy Dijon. I love the technique of heating a cast iron skillet under the broiler before placing the seasoned fish on. It caused the skin to crisp perfectly. Our fillets took exactly the 4 minutes stated in the recipe. What a tasty finished dish this was, and one I'm sure will be made again and again.
Served with Chinese Cabbage With Vinegar, page 184; Stir-Fried Broccoli With Chilli and Sichuan Pepper, page 174 both from Fuchsia Dunlop's new cookbook "Every Grain of Rice", and steamed basmati rice.
re: JoanN
Broiled [sole] Dijonnaise p. 126
I love this! My fish selection is limited, (due to my lot in life haha) but I used one thin sole fillet to experiment . I don't have a cast iron griddle, so used a semi-well-seasoned frying pan. Though the recipe didn't tell me to, I barely wiped it with oil. Then let it preheat about 8 inches under the broiler for 15 minutes. The mustard I used (Inglehoffer) is a brand we like, but isn't Dijon. Best Foods (Hellman's) mayonnaise. Used black pepper (not white as specified) and a sprinkle of (Turkish) oregano. When I slipped schlepped plopped the fillet into the hot pan, it sizzled nicely and I immediately put it back under the broiler. After 4 minutes I checked and the (maybe 1/2 inch thick) piece of fish *looked* done, but not much browning had taken place. So I left it maybe 40 more seconds and took it out.
Absolutely delicious. I was afraid the mustard and oregano would overpower sole, but I could really taste both, really a good flavor. I think the pan or griddle should be closer to the heat, I think fillets must vary very much in thickness, I think the choice of mustards and peppers and herbs will be pretty personal, but this is SO easy and foolproof a way to cook fish. Mr. blue room will benefit tonight from my abbreviated experiment. I can't wait to do this up full 'scale' haha. Really, try the preheating method -- it works so well! The bottom of the fillet was browned exactly as you'd want it if you were flipping and fussing on the stovetop, but no flip, no fuss.
re: blue room
Variation on the above.: My friend gave me a recipe for broiled fish I am going to try this weekend. Using the fry pan method, place a piece of fish, skin side down, on the sizzling pan. Top the fish with a mixture of mayonnaise, saffron, garlic salt, and a touch of turmeric. Should be a nice variation to the Dijonnaise sauce listed above.
re: JoanN
Broiled Bluefish (Mackerel) Dijonnaise – p. 126
Holy Mackerel, did we love this dish!! Naw, I didn't just use mackerel so I could make this joke!! I'm addicted to this method of broiling fish and I picked up two filets on the way home tonight so I could make this dish. Quick and easy prep made for the perfect weeknight meal. I used Hellman's mayo and a locally produced grainy faux Dijon to which I added a minced clove of garlic. Lovely. Our 1 ¼" thick fish cooked perfectly in just under 5 mins. I served this over steamed Italian brown rice (yes, again but Zoji cooks it to perfection while I'm at work so I can't resist). Thanks to those of you who went before me, your reviews enticed me to make this dish!
Grilled shrimp w/ chili-cumin marinade, p. 173
That's what it is: shrimp marinated in chili powder, cumin (seeds toasted and ground -- I used a morter and pestle since my cheapo spice grinder gave out), minced onion (I used fresh "spring onions" from my CSA), garlic, lime juice & vegetable oil (I used canola).
Moonen likes head-on shrimp but I consider myself fortunate to purchase a bag of Emeril's frozen wild-caught American shrimp. Sustainable, and they come already shelled and somewhat de-veined.
Moonen would have you skewer the shrimp and then marinade. No way did I want to soak bamboo sticks in oil and then grill on charcoal. I like to -- and did -- soak bamboo skewers in water for 1/2 hr before skewering. It seems to reduce the burning.
Very tasty, and I've made it twice already. The shrimp cooks in a snap. A nice variation from my usual rosemary, garlic & olive oil grilled shrimp.
Served w/ a corn, pepper, onion, garlic saute. Mmm sweet corn.
re: NYchowcook
Made this for dinner tonight with tuna, one of the alternative recommendations. Used bamboo skewers soaked in water and grilled stovetop in a cast iron grill pan.
God, I love this book! The tuna was in the freezer, I wanted something simple for dinner, found this, and couldn't have been happier. Served it with plain brown rice and leftover broccoli rape (Lucques recipe, modified for somewhat less fat). This book just keeps on delivering. I'm rarely disappointed.
re: NYchowcook
Grilled Shrimp with Chili-Cumin Marinade p. 173
This was a miss for us. It wasn't terrible, but we felt that the marinade overpowered the flavor of the shrimp.
Broiled halibut steaks w/ basil butter, p. 129
Subs: swordfish or salmon fillets.
another fish broiling success to report -- I used salmon.
The recipes for broiling are all very similar. I broiled the salmon without breadcrumbs -- I didn't see the point, especially with excellent salmon that is so tender, I didn't feel the need for a different/crunchy texture. It took longer than he states, but I had a thick fillet. added basil butter when done. Delicious!
re: NYchowcook
Broiled Halibut/Salmon Steaks with Basil Butter, p. 129.
Like NYchowcook, I used salmon in my rendition of this recipe. This was a new broiling technique for me with the usage of a cast-iron pan, and one that I really liked. First the filets (which can be halibut, swordfish, or salmon) are seasoned with s & p, and then rubbed with a softened compound butter( Basil Butter, p. 409.) Then a few TBS of fresh bread crumbs are sprinkled on top, and the fish can rest in the fridge for a few hours until ready to broil.
Fifteen minutes before you want to cook the filets, a cast iron griddle OR pan (which is what I used) is preheated under the broiling unit. When the pan is good and hot, the filets are slid, buttered side up, into the pan and cooked through, about 7 minutes (mine took 10.) Remove, let rest 5 minutes, and serve.
I liked this method of cooking because the compound butter kept the filets moist, while the breadcrumbs browned and provided extra texture. I did keep watch over the crumbs and covered them lightly with a piece of aluminum foil for the last few minutes to avoid over-browning. The hot cast iron cooking vessel gave a nicely browned bottom to the filets, complemented by the browned surface. LIke all oven-cooking methods, this one seemed to require less oversight than stove-top sautéing. The completed dish was relatively subtle in taste, but nice in texture. I served it with some savory sides.
Basil Butter, p. 409.
A compound butter is made from a stick of softened butter mixed with 2 cups of fresh basil leaves that have been blanched in boiling water and squeezed dry, plus a clove of minced garlic and s & p. All are whirled together in a food processor till smooth, then the mixture is rolled into a log and chilled until needed.
For some reason, despite the very soft butter and respectfully handled (and squeezed) basil and minced garlic, my mixture refused to become properly smooth. No matter; I used it anyway on top of the filets, and it didn't seem to make any difference to the final result.
re: Goblin
Broiled Halibut [king salmon] with basil butter. Page 129
Goblin gives an excellent description above - so just a couple things to add.
My gas oven has the broiler on the bottom of the oven so my fish ended up being closer to the heat source than it would have been in an electric oven. As a result, the crumbs on the fish became alarmingly brown in just a minute or two... Next time, I will simply do as Goblin suggested and protect the top of the fish with a piece of foil to prevent the crumbs from burning. Or just skip the crumbs ( and the White pepper, which I love, but not in this).
The salmon is so fresh and delicious now, there's really no need for more than a simple pat of flavored butter.
As it was, I removed the fish from the oven, set it on the stove top, and let the carry over heat
continue the cooking process.
The resulting fish was tasty and this is a good cooking technique which I'll use again.
re: Blythe spirit
I have one of those rather ancient gas ovens with the broiler on the bottom as well and haven't had a problem with the bread crumbs browning too quickly. Perhaps you're not able to get you pan as far from the heating element as I. Yet another proof of the adage that ya gotta know your stove. Good that despite that the technique worked for you, since I think it may be one of the best new techniques I've learned in a long time.
re: JoanN
My broiler is frustrating to use; the racks are usually too far or too close . I used the bottom-most rack: next time I may completely remove the broiler rack and set the pan on the bottom of the oven. Also, I don't own a griddle - maybe the sides of the cast iron skillet created more heat than a griddle would have? In any event, I agree that the technique is a great one. No turning the fish! And it's cooked beautifully on both sides.
re: NYchowcook
Broiled Salmon Fillet, Pg. 129
Basil Butter, Pg. 409
This broiling technique of Moonen's is my Go-To method since I first used it several recipes ago. Now I'd like to try it with chicken parts as well. But, for this meal I used the last of the fabulous salmon fillets with which we had been gifted. Made the compound butter first as per the recipe but omitted the fresh bread crumbs. The butter did not get entirely smooth - the basil just wouldn't mince enough in spite of the fact that the leaves had been blanched and squeezed and rough chopped. Since I had seen a Steve Raichlen program in the afternoon where he said he actually he didn't like absolutely smooth compound butter, I didn't worry about it and smeared the butter over top the fillets before broiling. The broiling took longer than the recommended time since they were very thick but when finished were juicy, slightly undercooked in the middle - the way we like it - and had perfectly crisp skin. 'Squisito...
re: Gio
Broiled Salmon Fillet, Pg. 129
Basil Butter, Pg. 409
Revisited the entire recipe last night and this time I did make the breadcrumbs to top the salmon. And, of they charred. They were still edible, crisp and tasty, but still charred. Nevertheless we both love the salmon cooked with this butter...
re: NYchowcook
Pg 129 Broiled Halibut (Salmon) Steaksbwith Basil Butter
This recipe is very nice with the delicious compound butter and the lovely fatty fish. My only comment is to definitely use the fresh breadcrumbs as I used panko by accident and it burnt within minutes. Since the dish is relatively rich you definitely need the counterpoint of the crisp breadcrumbs so make sure you go with fresh.
re: NYchowcook
Broiled Halibut Steaks with Basil Butter – p. 129
The best Halibut I've prepared at home, bar none! I'm so excited to have discovered this cooking method and, this outstanding recipe. Thanks so much to all of you with such enthusiasm for this broiling technique, your enthusiasm was infectious and I ended up ordering a Le Creuset griddle pan (bistro pan I believe they call it) just so I could give this a whirl.
My griddle arrived on Wednesday and I stopped at the market and picked up 2 beautiful halibut steaks on the way home from work. I made the wonderful basil butter last weekend so I just needed to slice of what I needed that evening. I keep a bag of toasted breadcrumbs in the freezer so that part was easy as well.
Given the previous comments about the breadcrumbs burning, I did take a little extra time to ensure I'd pressed them into the butter in the hopes of protecting them.
This was the first time I've broiled in my new (Miele) oven and while I heated the griddle pan on the top shelf, directly beneath the broiler, I ended up moving the shelf down to the second rungs for the actual broiling since the fish sat approximately ¾" beneath the broiler on the top shelf and the topping immediately started to smoke. On the second shelf, the fish sat approx 4" beneath the broiler and cooked beautifully.
As the authors suggest, I loved hearing the immediate sizzle as the fish hit the pan and the bottom crust this technique produces was so impressive. I'd be happy to serve this as a company dish since the fish looks beautiful and is cooked to perfection. The cooking duration was perfect for my fish.
I served this over steamed wild rice to which I'd added sautéed fennel, shallots and garlic. Scrumptious!
Thanks once again to all of you who prepared this and other broiled dishes from this book and raved about them here, I would never have imagined how great this could have been. Can't wait to try my next broiled dish.
re: Breadcrumbs
Beautiful presentation! This cooking method is life-altering.
re: smtucker
Thanks smtucker!! and you're right, definitely life-altering! I'm so excited to have this cooking method in my repertoire.
re: Breadcrumbs
I've learned that about broiling -- you can always move the food up higher, but if you start too close it can be too late very soon!
This next month (BBQ recipes) I'll be using the broiler instead of a grill, mostly, so I'll get lots of broiler practice.
Yes, that gold and pure white halibut is a "company dish" !
re: blue room
Thanks so much blue room & I look forward to hearing about your broiled dishes in August. I may do some as well since I love this technique so much.
re: Breadcrumbs
That fish looks beautiful. I may need to get myself a grill pan :-)
re: Blythe spirit
A well-seasoned cast iron fry pan works beautifully as well.
re: Blythe spirit
Thanks Blythe. FYI, I bought the Le Creuset griddle pan from WS. I especially liked that it was dishwasher safe (music to my ears!). Here it is:
I opted for the red one but otherwise this is it.
re: Breadcrumbs
With a good stock of basil butter in the freezer I couldn't resist another go at this. Tonight I used wild salmon. I served it over some Italian long grain brown rice with garlic, onions, fennel, swiss chard and chilies. I should have taken this out at the 5 minute mark so will remember that for next time. Delicious none the less.
Swordfish Brochettes with Orange-Chipotle Marinade (p. 168)
This is so very much not the kind of thing that normally appeals to me. I'm not a huge fan of orange in my savory, and I'm not a big swordfish fan (I normally find it overcooked and sort of chewy). But I think the photo sold me, and I figured since I've had such good luck with this book to branch out a bit. Boy, am I glad I did (and my husband even more so - he's still raving). The marinade is orange and lemon zest along with some of the orange juice, some chopped chipotle (wish I'd used a bit more but I like things spicy) and some olive oil. Let the cubed swordfish marinate in this (mine sat for 4 hours), then grill. He says to grill for 2 minutes per side (total 8 minutes) but our 5 1/2-6 minutes was plenty for our taste. This is served with your choice of sauce, and I went with the bacon vinaigrette - perfect match. Totally great meal (completed by simple broccoli and baguette). Zoned on getting the camera out, but it looked fairly close to the picture in the book.
re: LulusMom
Swordfish Brochettes with Orange-Chipolte Marinade, page 168
I had a craving for swordfish tonight. Generally, I just grill the steak, drop a pat of butter on it when it comes off the grill, but FISH is the COTM, so I aimed higher. My fishmonger had a lovely, thick piece of swordfish that was perfect at .75 pounds.
My first challenge was the chipolte in adobo. I really dislike that stuff that comes in the small can. All I can taste is industrial vinegar so I made my own. I found this recipe: http://www.glutenfreegigi.com/1/post/.... An hour later, I had what I needed. At this point, I misread the recipe. I didn't notice that I was supposed to drink the orange juice, only reserving 1/2 cup for the marinade.
I marinated the fish for about 4 hours. Though we had planned to grill outdoors, it is pouring out, so I used a cast iron grill pan. This is when I noticed that I had added too much orange juice, so I reduced the marinade in a small saucepan so we could drizzle this onto the fish instead of a butter sauce. The recipe doesn't call for salt and we added some at the table. Next time, I will salt the fish before grilling.
I actually think that I was able to control the cooking more easily on the grill pan. The fish was perfectly cooked at his suggested 2 minutes per side [minus one minute.]
I would make this again in a heartbeat. It was delicious!
Served with Mango Salsa, page 394, steamed corn and steamed green beans.
re: smtucker
Beautiful SMT! Unfortunately no one wants fish at my daughter's home:( Hopefully I'llfind myself alone on Sunday or Monday night and make either tuna or halibut since I have both in the freezer.
Was mango salsa as good as Ina's?
re: smtucker
I will try:) but with 4 and 6 year olds it is not easy. Do try Ina's - her grilled shrimp with mango salsa is so very good. Salsa is cooked and the whole business is a bit time consuming but so worth it. I will be making it again in September for 100+ guests for a BBQ along with lamb chops and many other goodies. My daughter and I do all the prep and hire people to grill taking tons of pressure off and allowing us to enjoy the day.
re: smtucker
smt that looks outstanding and I'm so impressed that you made your own chipotle in adobo. How was that? Did you feel it was worth the effort? mr bc doesn't love the canned stuff either.
re: Breadcrumbs
Bread, I like what I made far more than what I have gotten in a can, but it is different. The sauce is looser and there is a lot of sauce per pepper. I have tasted every apple cider vinegar out there and my pantry only has the one that tastes really good to me. [365 brand from Whole Foods.]
There is so much of the tomato sauce that I plan to add some to my summer gazpacho to give it a bit of a kick.
For me, making my own adobo was absolutely worth the hour-plus that it took. I may however, continue to try other recipes to see if it can be even better.
re: smtucker
smt, your adobo sounds wonderful and I wish I was your neighbour! ; - ) We have a local fruit winery that makes their own cider vinegar that I could drink right out of the bottle it's so good. Your post has really intrigued me and I've saved the recipe you used in case I'm feeling adventurous one day. I'd really like a day off just to be in the kitchen making things on my "must try someday" list. This really does sound enticing though and I love your idea of using the tomato sauce in gazpacho. I bet it would be lovely in tomato soup as well. Thanks for sharing.
Easy Branzino (mackerel) on the Grill (p. 176)
Another huge hit. Again, my husband's night to cook, and once again he turned to this book (we both feel like nothing can go wrong with it). He went by WFs to see what looked good, and since mackerel was one of the accepted subs, he went with it. wow - mackerel is fantastic grilled. You put a spicy mayo on the mackerel and let it sit in the fridge. Instead of the book's recipe for spicy mayo lulusdad just went with mayo spiced up with sriracha. This was really just about perfect. The mayo gave it a little snap, but mostly the flavor of the grilling came through. My guess is that we'll be getting this again soon. He served it with indian fried rice and sauted green beans. He's really an amazingly good cook for someone who doesn't get much chance to do it (even for someone who does). First photo is the fish on the grill, second photo plated.
re: LulusMom
Beautiful! We did a haddock this way two weeks ago, and it was simply delicious, but mackerel is the perfect grilling fish.
re: smtucker
I'd never had it grilled before, but it was absolutely perfect grilled, you are so right. It'll happen again soon.
Whole Branzino with Charmoula on the Grill, page 179
I'm out in New Jersey for a while with my brother. After a couple of weeks of aggravating over an electric stove with an almost totally useless broiler, we decided to buy a cheap charcoal grill. This apartment-living, New York City girl doesn't get to grill very often, so—the hell with the weather—we're grilling up a storm. This was our first attempt at grilling fish.
You start by making a Charmoula (page 438) paste of garlic, lemon juice, paprika, roasted cumin seeds, fresh cilantro, parsley, and olive oil. This gets smeared on and in the fish, which marinates for 5 to 8 hours (we were running out of time and marinated for little more than 4).
We put the fish in our newly-purchased fish grilling basket and grilled it over the hot coals for the recommended 5 minutes on each side. Ooops. Needed more time. Put it back on the grill for another two minutes on each side. We're so unused to charcoal grilling that I don't know whether the coals weren't hot enough or the fish was too far from the heat. Didn't matter; we'll learn; we ended up with perfectly cooked, wonderfully flavored fish with delightfully crisp skin.
My brother, who lives in Southern Spain where branzino is called "lubina" (one of his favorites), eats fish at least one if not two meals a day and thought this was marvelous. He said it was just about as good as anything he could get at home. I think we have another convert to this book.
Unfortunately, no camera, no photos. Too bad, because except for a bit of skin sticking to the grill, it was picture perfect.
re: JoanN
Whole Branzino (Sea Bass) With Charmoula on the Grill p.179
JoanN has done such a good description of the process, I have nothing to add on that. I was very excited to use my fish grill basket which I think I have used once in 5 years. It was so easy I am now going to do this regularly. The charmoula was very quick and easy, all done in the processor. I made the mistake of tasting some uncooked - I was tasting raw garlic for hours. Luckily it was gone this morning as I had a dentist appointment.
Next time I will try to marinate the fish for the whole 8 hours to see how much added flavor there is. I only managed to get 3 hours but I thought it was great - lovely crisp flavored skin, tender, moist fish. Very, very good.
Broiled Fish Fillets with Butter and Herbs (page 122)
I made this recipe once before the book was a COTM selection and posted about it here (http://chowhound.chow.com/topics/5848... ), but last time I made a variation of a variation and this time I made it (almost) as written and thought it was worth posting to the main thread.
As with all his broiled fish recipes, this uses his regular broiling technique which is now my regular broiling technique. Fillets are dredged in butter, seasoned, then put in a cast iron pan that has been preheated under the broiler for 15 minutes. Seasoning here, in addition to s&p, was parsley, dill, and chives—although I substituted thyme for the dill because that's what I had on hand. The herbs are topped with just a smattering of breadcrumbs which are moistened with some of the leftover butter from the dredging. Put in the hot pan, broil for 3 minutes, done.
My fillet, without skin, stuck to the pan a bit. Next time I might brush the pan with some butter or oil before putting in the fillet. But it didn't affect the flavor in the least. Another super simple, super good dinner from this always reliable book.
re: JoanN
Thanks for reminding me that this cookbook is one of my favorites, Joan. We liked just about everything we cooked that month, including his sauces and side dishes. Now that I have a new broiler I'm going to have to delve into this chapter. Especially since our local market has been offering trout fillets. Your fish looks wonderful...
re: JoanN
Thanks Joan. I was thinking about revisiting the book as well Our local Farmers' Market begins in 2 weeks and there's a good fish monger who sells locally caught seafood of all kinds. They are there on Thursdays; that's our new "fish night." I'd rather buy from them than any other source so I'll be joining you.
re: herby
The market where I buy my fish is at Tucker Square, on 66th Street across from Lincoln Center. The selection varies, but he nearly always has great scallops--if you get there before he sells out. He used to carry more whole fish, but now it's more steaks and fillets. If you want the whole fish, you need to get there early for that, too.
re: dkennedy
You're welcome DK... but technically it's JoanN's idea and my report of yesterday's broiled fish recipe is upthread under Joan's who first made it.
re: JoanN
I just used this method of broiling for some wild Alaska salmon from Costco the other night. It is the PERFECT cooking method. It is so perfect that the Kid has asked for a cast iron pan so she can make it at her own home. This is the same kid who used to sneer at "that old cooking pan."
This book seemed so simple when we first started cooking from it, and yet it is a book we turn to time after time.
re: smtucker
Always tickled to hear of a new convert--to the pan as well as the method. Once I tried broiling his way, I never looked back.
And you're right. In so many ways, positive ways, the recipes in the book are simple. I'm happy to see some of these threads revived. It's a timeless book and always one to which I enthusiastically return after a short hiatus elsewhere.
re: JoanN
Broiled Fish Fillets with Butter and Herbs (page 122)
PIcked up my library copy the other day and couldn't wait for July to get here so I am posting now. I've read over all the FWAD threads and I have quite a list of recipes people now swear by. It is nice to have the guess work taken out of the equation. If I was exploring this book on my own, I am certain I would never had tried this recipe and if I did it wouldn't have been the first one I picked. But, with all the positive reviews, I decided to let all of you guide my hand this month.
I made the fish as written. As Joan sets out above, he uses a fairly standard broiling technique. The oven is set to broil and your baking sheet or cast iron pan is preheated, dry. The fillets are dredged in butter, seasoned with s and p, fresh bread crumbs, and finely chopped herbs (I used chive and fennel fronds). The fillets are then put in the hot cast iron pan or sheet pan and broiled for 1 to 3 minutes.
I used rainbow trout fillets, with skin on and broiled them on the sheet pan because I needed to cook 6 fillets at once. They were delicious but I am certain they would have been even better if allowed to crisp in the cast iron skillet. I agree with Joan; super simple, super good.
I served these with the green beans and chorizo set out later in the book. Another great recipe.
re: dkennedy
Joan, Gio and dk, you've all inspired me to make this dish! We have a trout pond near by and a friend brought me some filets from the fish he'd caught. This will be on my menu next week...without a doubt!! ; - )
re: JoanN
Broiled Fish Fillets with Butter and Herbs Pg 122
I loved this technique. The result was a deliciously browned piece of fish on the bottom with a tasty crust of breadcrumbs and herbs. It took no time at all to put together and is quite possibly one of the easiest yet the best fish preparations I have ever done.
re: delys77
I give up
re: JoanN
Broiled Fish Fillets with Butter and Herbs, Pg. 122
We used this recipe to cook a beautiful thick fresh salmon fillet to perfection. The fillet was skin on, I used a combination of minced scallions and parsley, probably a little more than the amount called for, and omitted the breadcrumbs.
This broiling technique is such a godsend. It works marvelously every time and the timing couldn't be better. Just broiled a few seconds longer for a really thick fillet and the result was juicy with the center at the rare stage we enjoy. My CI skillet is ancient and virtually non-stick at this point in time. I love carefree preparations for dinner.
I still love this book. Made broiled wild salmon with his method this week. So perfect! Tonight I am doing a riff on his salmon burger with the rest of the filet.
Tuna [Swordfish] Brochettes with Provençal Marinade (page 166)
At a friend's house in Connecticut, and she had bought some beautiful-looking swordfish at Stew Leonard's. Hoping against hope that we might be able to grill outdoors last night, I decided on this recipe which lists swordfish as an alternate.
One-and-a-half inch cubes of fish are marinated for two to 6 hours in a paste of garlic, anchovies, and thyme whisked together with a bit of crushed red pepper and olive oil. He suggests making the paste with a fork or in a mortar, but I whizzed it up in a mini food processor; much easier. Grill the fish two minutes on each of all four sides. I marinated the swordfish for the full six hours and ended up grilling it indoors for longer than that to accommodate my friend's preference for fish somewhat more well done.
We both liked this very much and I'd love to try it with the other recommended alternates of shrimp and scallops. It was such a simple dish to pull together and would be a terrific addition to the summer grilling rotation.
An aside. My friend's teenage daughter is the pickiest eater I've ever met. She says the only fish she'll eat is salmon, and that only recently. But she started picking at the swordfish on the serving platter and ended up eating two whole pieces of it. I can't think of a better recommendation.
re: JoanN
Well that sounds delicious, Joan. I'll have to try the shrimp variation this week since I have a package of wild Florida Gulf shrimp in the freezer.
My husband came home on Saturday with 2 beautiful fresh rainbow trout but I couldn't decide on a recipe from FWAD so I used a pan-fry suggestion from James Peterson's Fish and Shellfish book. That was Very Good indeed.
re: Gio
Gio I love trout and fortunately we're able to get lovely Ontario trout fairly regularly. If you happen to get more, I'd highly recommend a preparation I tried last month from Seasonal Spanish Food. If you don't have the book, I'd be happy to share any info you may need beyond what's in my post:
I picked up Rick Stein's Complete Seafood on Friday for $5....just schlepping it home tonight but it looks promising. I'm always keeping my eye out for Peterson's book as well. No rush though since I have so many dishes flagged in FWAD now!
re: Breadcrumbs
Funny, Peterson's book was available this weekend at my library's semi-annual book sale, but I decided to pass, and hold out 'til I find a copy of FWAD.
re: qianning
I can only dream of having such willpower qianning!!! ; - )
re: Breadcrumbs
Many thanks for that recipe BC. The addition of olives/almonds/zest/garlic sounds terrific for any whole fish. I have a mixture of garlic/parsley/tarragon/scallions/cilantro/mint/ground walnuts/
dried cranberries/raisins/lime juice I use for larger whole fish that's quite tasty.
I have yet to buy a Rick Stein book tho I really like his presentations. We really must lobby for a Stein COTM one of these days...
ETA: It occurred to me that the recipe I cooked from last month's COTM would have done for the trout as well as the Peterson recipe...
re: JoanN
Tuna (Scallop) Brochettes with Provencal Marinade – p. 166
I had some big, lovely sea scallops that I intended to grill and serve alongside some pasta so I was looking for a simple marinade with flavours that would compliment my pasta with morels and peas.
Joan does an excellent job of describing how this all comes together. I mixed my dressing by hand as I'd cut the recipe down to ¼ since we only had 8 scallops. I used lemon-thyme in the dressing as I was using a lemon-basil in the pasta. My scallops marinated for about an hour before mr bc tossed them on the grill.
Though the author's suggest you brush the solids off your seafood, we forgot this step and I can't say the scallops suffered for it. In fact we enjoyed the additional sweetness from the caramelized bits.
We thoroughly enjoyed this marinade which played a supporting role in enhancing all that's good and sweet in the scallops. I'm looking forward to trying this on fish as well. I suspect this will fast become a "go-to" marinade for grilled fish and seafood here. Lovely.
re: JoanN
Tuna [Swordfish] Brochettes with Provençal Marinade p. 166
Tonight was our turn on the Provençal marinade. We also made this with swordfish instead of tuna. I cam home from work made the marinade and let the swordfish marinate for two hours while we took a walk. We ate this with grilled asparagus and Ottolenghi's farro and red pepper salad. A nice meal indeed.
re: JoanN
Tuna (Scallops) with Provencal Marinade, p. 166
Like others, I thought this was great. Dead simple too -- bashed up the marinade in the m&p on my way out to the gym, chucked the scallops into the fridge and was ready to grill when I got back. Flavor was great and went perfectly with a zucchini ribbon salad with fresh herbs and a lemon/black olive dressing. Simple summer supper. Will definitely repeat with both scallops and other fish.
Meager though my participation has been, I'm really glad to have the push to do more from this book, as I missed the first time around. I love how approachable he makes everything, as someone who has mainly stuck to a few tried and true seafood types and preps.
Grilled Dorade (Trout) with Hoisin Glaze – p. 142
We love grilled trout so I was excited to find this recipe where the author's suggest trout as an acceptable substitute for the Dorade. (char and salmon are suggested as well fyi). The Hoisin Glaze recipe appears on p. 439 of the book and I've reviewed that here:
This is the first fish dish I've prepared from this book. The only other recipe I've made was for a clam chowder (delicious!!). I loved that the author's provide instructions for so many grilling options such as a Foreman grill, stove-top grill pan, bbq etc. We opted to cook our trout on the gas grill. The grate is brushed w oil then the fillets, that have been coated in oil and seasoned w S&P, are grilled – first on the skin side and finally, flesh side down. When the fish is done, it's removed from the grill and the skin side is brushed w the glaze.
The authors note that this dish is "a very fast weeknight supper" They're right. What they didn't say is how delicious it would be. And it was indeed delicious.
The instructions have you brush only the skin side of the fish with the glaze however we're not big fans of the skin so we coated both sides. Any idea why this may have been suggested?
ETA: By the way, last night when I was reading through these FWAD threads considering a re-visit I noticed that the co-ordinator, foxy fairy was a CH I didn't know. When I checked out their profile, it looks as though they'd been a very active poster right up until the summer of 2009 and then, just disappeared. Does anyone know of this poster and why they might have just disappeared from CH? These things always intrigue me.
re: Breadcrumbs
Grilled Dorade (salmon) with Hoisin Glaze (p. 142)
Pretty much agree with everything bc says - easy and delicious. We did our salmon on the outdoor grill and, like bc, added the glaze to the non-skin side (I'm also mystified as to why the glaze is only supposed to be put on the skin side). I was a little concerned that this might be too sweet, but the lime and garlic in the glaze even things out nicely. I would have to say I liked the tandoori grilled salmon a little bit more, but still, this is a nice option. I always seem to have a bottle of hoisin sitting open in the fridge with nothing to do.
Re: foxy fairy, if I remember correctly, she was about to have a baby when she was coordinator. Anyone else remember this? That can put a serious dent in your cooking time!
re: LulusMom
Glad you enjoyed this LLM and I'm now really excited to try the tandoori salmon. I managed to get some tandoori paste on Saturday and hoped to make it yesterday but I didnt like the smell of the salmon when I opened the (Costco) packaging.
Thanks for the foxy fairy update. That totally makes sense. Perhaps she'll return someday...
re: Breadcrumbs
Had the salmon been frozen? I always find that seafood that has been frozen smells pretty awful when you first take it out of the plastic wrap. Usually tastes fine though (although I prefer fresh, but it isn't always there when you need it).
re: LulusMom
No, it hadnt been frozen LLM. We purchased it on Saturday and I suspect it hadn't been handled properly. Its the first time we've had an issue w their salmon. We gave up on their "fresh" mussels after a couple of diappointing incidents. I know exactly what you mean about that initial whiff of previously frozen fish though.
re: Breadcrumbs
My last home-cooked mussel experience (during 150 Best Recipes) was so horrible that I haven't made mussels since. And I used to love cooking mussels. I really need to try to get over it but ... yuck.
re: LulusMom
LulusMom, I think your memory is actually of Yamalam, who followed foxy fairy as coordinator and had a baby due sometime shortly after. I don't know about foxy fairy or why she stopped posting.
re: Caitlin McGrath
You know, I think you're absolutely right. Sorry about that BC (and Foxy). I do seem to remember there was some change happening in her life.
re: Breadcrumbs
Grilled Dorade (Salmon) with Hoisin Glaze, P. 142
I make this tonight with the wild salmon filet peices that have been frozen. Once defrosted, the salmon was very wet and I had to squeeze it hard to get as much moisture out as possible - not a good start. Because i did not the instructions carefully and was distracted in addition to - I preheated a SS pan under the broiler, oiled lightly the skin side and spread the hoisin glaze all over the top side of salmon. Once the broiler preheated, I put salmon in, checked after three minutes but it wasn't ready. Checked again after two more minutes and it was beautifully broiled but over cooked... Definitely not the book's fault but I must say that I am not crazy about hoisin - too sweet and bland for me and I just bought a bottle because i thought I would use it for Dunlop's recipes. I am going to make a salad with the leftover salmon and potatos.
Grilled Toro Salmon (page 140)
I had half a side of wild Copper River sockeye vacuum-frozen in the freezer and decided it was the perfect time to try this recipe since I could slice off the belly (instructions in the "Preparing" section) and still have the fillet. Didn't make the accompanying salad, though, just because I was too lazy and didn't have all the ingredients.
The toro is rubbed with grated ginger, coated with soy sauce, and put in the fridge for 20 to 30 minutes. He gives instructions for cooking this on a Foreman grill, an outdoor grill, or in a cast-iron grill pan. I heated a grill pan until it was really hot, cooked the salmon skin-side down for 3 minutes, flipped it and cooked the other side for 30 seconds as recommended. Perfect timing. The skin was super crispy and the flesh unbelievably rich and delicious. I served it on very lightly dressed salad greens.
Unfortunately, I discovered too late that the battery in my camera needed recharging, so no photo. I did, however, cook the remaining part of the fillet immediately afterward, using the same seasonings and method, just cooking it longer on both sides. I refrigerated that piece so I could use it to make a salmon salad (reported on here: http://chowhound.chow.com/topics/6001... ), and that piece of grilled fillet is what's pictured below.
He says that because the toro is so "extravagantly rich," and it is, he serves it as an appetizer. For me, it was a meal. This is really a spectacular dish for those of you who like salmon skin, as do I. It was also a great way to trim a whole or partial side of salmon so you are left with the remaining, thicker, fillet for another meal. Must try this again with the recommended salad.
re: JoanN
Grilled (wild sockeye) Toro Salmon – p. 140
Our turn with this recipe and like Joan, we thoroughly enjoyed it. Our wild salmon was rich, perfectly moist and flavourful. I didn't have any of the sturdy, bitter greens the authors suggest but I did make the dressing and served it atop baby spinach which was lovely with the fish. The dressing is simple to prepare. Minced shallots, ginger, rice vinegar, soy sauce, vegetable oil (I used olive), oregano and sugar are combined, left to sit then tossed w the greens and some thinly sliced cremini mushrooms.
A perfect summer meal. Thanks Joan for pointing this one out.
Grilled Shrimp – p. 172
Seasonal produce is driving our menu now and with some wonderful wild mushrooms I picked up at the market and some fragrant lemon thyme thriving in my garden, I found a simple pasta dish in one of Nigella's books. That recipe also calls for lemon and thyme so I was looking for a complimentary protein to serve alongside and I landed here.
A simple marinade is made by combining chopped garlic, fresh (lemon) thyme, and evoo. The authors call for head on shrimp however my jumbo black tigers had already been beheaded so I carried on regardless. Shrimp are then refrigerated for an hour. When the grill is ready, shrimp are removed from the marinade, seasoned w salt. Shrimp are grilled until the middle of the widest part of the shrimp is white. While this recipe calls for the shrimp to be served w a Charred Pineapple and Mango Salsa (which I most definitely must try!) I had other things in mind for them tonight as noted about.
The sweetness of the shrimp and the smoky flavour from the grill paired very well with our earthy mushroom pasta. Can't wait to do this again w the salsa. I must say I haven't done a lot of cooking from Nigella's books but when I do, she too tends to impress and her pasta dish was no exception.
Barbecue Shrimp on the Grill – p. 174
I was surprised to see this wasn't made during the original COTM since it seemed like something that would hold universal appeal. Wondering if that may have been due to the fact that the first COTM took place during March so not really during the height of grilling season.
I'll whole-heartedly recommend this dish and I'm surprised to find myself saying this since I tend to prefer my seafood straight-up - just give me some evoo, S&P then some lemon or lime and I'm good to go. This dish really, truly surprised me. I actually didn't even touch my lime wedges!!! (this never, ever happens!).
Rick says that fish and seafood deserve their own bbq sauce and he provides us w such a recipe on p. 437. Skeptics please step aside as this sauce is most definitely worth making. I have the remainder of mine in the freezer for use next month during the COTM. It's amazing and I'll post my review in the sauce thread. If I remember, I'll paste a link here to that.
Once you've made the bbq sauce, all you need to do is brush some over your skewered shrimp (double-skewer technique recommended by the authors). Shrimp are grilled a mere 1 ½ mins / side to sheer perfection.
This is the best bbq shrimp dish we've ever made. The sauce was subtle yet provided the perfect balance of tang and sweetness to enhance the natural caramelized flavours that develop in grilled shrimp. Lovely.
Link to BBQ sauce recipe & review: http://chowhound.chow.com/topics/6001...
re: Breadcrumbs
Barbecue Shrimp p. 174
While I certainly enjoyed this shrimp, I prefer what I'm used to, I'm afraid -- butter + lemon, or beer battered. I was curious about BBQ sauce especially for seafood -- (clam juice & caramel 2 of the ingredients!) and it *is* nice, just not on my shrimp. I see other uses in the book, might try those in days to come. Oh -- and this might be important -- I cooked the shrimp under the broiler, on soaked wooden skewers --NOT on a grill. Could have made all the difference.
by the by, Happy Canada Day to Breadcrumbs & all of you that are up there!
re: blue room
Hi blue room and thanks for your lovely Canada Day wishes!! I saw your notes under the bbq sauce recipe first so I've responded there. Looking at your photo it doesn't seem to me like you used more sauce than we did though so you may be right in that the grilling makes a difference. Perhaps caramelizing the sugars onto the shrimp makes for more balanced flavours? Your shrimp look lovely btw.
re: blue room
Oh thanks blue room, your message was the first thing I read this morning after Canada Day and considering my slight hang over it must have been a food one.
Funnily enough these were on my list for today but considering it is too wet here in Vancouver to try the grilled option I will look for so,etching else.
Tandoori Salmon on the Grill (p. 162)
Last time around we made the roasted version of this and loved it. This time my husband was in charge, and on went the grill. This was absolutely delicious. Combine tandoori paste with yogurt and melted butter and slather on the fish. Rest in the fridge for about an hour. Grill. Simple as that. Served with the recommended tzatziki and some store bought naan. I need to stock up on tandoori paste because we'd like to do this often.
re: LulusMom
Thanks for your glowing review LM. I don't think I've ever looked for Tandoori paste before but will definitely do so. I see the tzatziki is being used like raita w this dish. Clever idea! I like the idea of doing an Indian-inspired grilled fish a lot and look forward to trying this. If I can't find the tandoori paste I'll likely be able to find the alternate Patak's sauce the authors mention.
re: Breadcrumbs
I'm just back from our local gourmet store and am sad to say they didn't have any tandoori paste there. May end up looking for it on amazon.
re: LulusMom
Here's a recipe if you're so inclined...
re: LulusMom
Tandoori Salmon on the Grill pg. 162
"Salmon and Peas for the 4th of July" was a saying of my grandmother's. Well we had that with a twist yesterday. English peas done as Tava Peas (edamame's over-achieving cousin) cookied in tava, well cast iron skillet really, on the grill, and this Salmon, served with a simple raita and an onion and cucumber kachumbar. Perfect!
One note, the particular jar of tandoori paste I had on hand was Patek's, and it was very salty, absolutely no need to add more salt before grilling as called for in the original recipe.
re: LulusMom
Tandoori (Swordfish) on the Grill, p. 162
We had this last night, and we were of two minds: my husband loved it, but I guess I prefer swordfish--and many others--simply grilled and then drizzled w/butter or olive oil and some lemon, maybe capers. I'm just not crazy about BBQ-y sauces on fish. (The only tandoori paste I could find was Neera's; possibly I'd have liked this better with another brand though I liked the list of ingredients on the jar.)
At any rate, this couldn't have been easier, as Lulu's Mom has already described. My husband did an excellent job with the grilling: fish was juicy, perfectly cooked. Sides were eggplant salad (Madhur Jaffrey's "in the pickling style"), naan and raita, and my new favorite dal, which though OT, I must share with you as it is a little unusual but absolutely delicious.
re: LulusMom
Tandoori Salmon on the Grill, page 162.
This was my first foray into the kitchen since having surgery on both of my knees last week. Therefore, I was looking for something fairly easy, with a minimum of standing up time, and this fit the bill. Some time ago we had purchased a large sockeye fillet, divided it up, vacuum packed, and froze the pieces. Tonight I used the last piece, and it seemed as good as new. I threw together my own tandoori paste after looking at several recipes. Not sure how authentic it was, but it certainly worked. The dried spices I used included coriander, turmeric, chile powder, Indian cayenne, cumin, paprika, and chaat masala. I mixed these in a mortar with fresh garlic, ginger, and tamarind. Then added the yogurt and butter called for in the recipe. The salmon relaxed in the fridge for a few hours before being grilled.
I loved these flavors on the salmon! I hesitated slightly, as I thought the spices might be better with chicken, and a bit too overpowering for fish. But my worries were groundless. Just delicious. I served the salmon with the carrot raita from our Madhur Jaffrey COTM, and a semi-ad libbed slaw of grated kohlrabi, scallions, chile peppers, and cilantro, dressed with lemon, mustard seeds, and cumin seeds, and topped with ground peanuts.
re: L.Nightshade
What a lovely meal, LN! I need to start cooking fish even if July is over - love both salmon and Indian spices, so, this should right up my alley.
Speedy recovery!
re: L.Nightshade
Yours looks beautiful.
+1 on the speedy recovery.
re: nomadchowwoman
Thanks herby and nomadchowwoman! For your kind compliments, and your well wishes. And I am, indeed, recovering quickly!
re: L.Nightshade
Happy to hear!
re: LulusMom
Tandoori (Trout) Salmon on the Grill – p. 162
With such rave reviews I simply couldn't resist this recipe and I'm delighted to report that it was a big hit. My slathered fish marinated for about 2 hours prior to being wiped down and placed on the grill. I couldn't help feeling a little wasteful with all that tandoori-infused yogurt going down the drain and I think I'd cut the recipe in half next time as there would still be plenty to coat a piece of fish. I spritzed our finished dish with a bit of lime and that really seemed to draw out the lovely flavours of the marinade. I served the fish w a quinoa salad and some Tzatziki (from the Olive & the Caper) on the side. We loved the Tzatziki w this. I used Patak's Tandoori for this dish btw.
ETA: a correction - Thanks Caitlin, I'd accidentally typed "mayo" instead of yogurt!!
re: Breadcrumbs
Breadcrumbs, did you mix the tandoori paste with mayo instead of yogurt, or was that a slip of the keyboard (just curious)? I know what you mean about the waste, I felt similarly when I made the sauteed version.
re: Caitlin McGrath
Thanks so much Caitlin, good catch!! I most definitely was typing without thinking!! Doh! Yes, I used yogurt...Greek yogurt in fact. Also, glad to know I wasn't alone in feeling wasteful.
About whole fish on the grill--ideas for improvisation, pg. 178
One of his suggestions is 'spice rubs", and more specifically I used the "Moroccan Spice Rub" on some lovely mackerel. Up shot, Mr QN loved this, I was underwhelmed. Wished I'd gone for the "Easy branzino (mackerel) on the Grill" recipe instead. Oh well, next time.
Meanwhile a question, lower on the page one of his suggested grilling improvisations is "grilling mackerel on a bed of rosemary"--anyone got an idea of whether said bed of rosemary should be put directly on the coals, or should it be on the grate? (i'd be using a weber charcoal grill).
re: qianning
I assumed he meant on the grate. I have seen this done in France, for example. My rosemary plants are huge so I should try grilling a whole fish this way sometime this month.
re: smtucker
Huh. My rosemary plants are also huge. If this works out for you Smtucker, I would love it if you could give me some specific guidance.
re: smtucker
thanks! do you flip the fish mid cooking? somehow i'm having trouble picturing this; still i think this flavor would be wonderful w/ mackerel, may give it a whirl this month.
re: qianning
We do this with salmon - put a layer of lemon slices down (on a fish grill contraption), then the rosemary, then some red onion slices, then more lemon, rosemary and onion on top. The fish grill thing goes right on the grill/open flames.
re: LulusMom
It's a Basket, LLM, a fish grilling basket...
re: greedygirl
...an off-handled basket handle, similar to an off-handled spatular?
re: greedygirl
A handle that has a bend in it...
You might have to do a MacGyver on it, though.. That is, jerry-rigged.
re: LulusMom
Haven't a clue!
re: greedygirl
He was the main character on a tv show in the 80s (?) who could fix things and get out of crazy situations with silly things like paper clips and duct tape; or, as Gio put it, he jerry-rigged stuff. His name has become synonymous with fixing something in the most unexpected way.
re: LulusMom
Totally cool, thanks for the explanation.
Scallops (and Shrimp) in Jalapeño and Grapefruit Marinade, page 171.
Mr. NS brought home sea scallops and shrimp, so i quickly brought out FWAD to see what would work. I had nearly every ingredient for this dish, so it was a go! Somehow the directions were misread however, and the shells were left on the shrimp. Oh well, I always kind of like them that way anyhow. The scallops and shrimp are marinated in grapefruit zest, grapefruit juice, cilantro, jalapeño (we used jalapeño and Serrano), scallions, and vermouth. Shockingly, we were out of vermouth. Too many martinis lately I guess. I used a bit of dry white wine, and the dish didn't seem to suffer at all. The recipe calls for grilling on skewers, but we put them in a grill basket, it's just easier.
After marinating, the shellfish is seasoned with salt and pepper, brushed with oil, and grilled. Ours took a bit longer than stated, but the wait was worth it; this dish did not disappoint! The grapefruit juice and zest is very compatible with the flavor of the seafood. Delicious. And easy too; we'll do it again.
Grilled tuna tacos, p136
I can scarce believe no one has reported on this yet! It was dinner tonight and was FANTASTIC. We all loved it.
The fish prep is really easy - grind chilli, coriander seeds and cumin seeds, and use as a rub on Tina steaks which you have rubbed with a little oil. You can then cook on a George foreman grill (which I don't have) or a griddle pan ( which I do). The instructions say one and a half minutes a side - this was a touch too long but I think my steaks were a little smaller than the 5 oz called for. Let rest while you warm the tortillas, cut into fingers and serve with the suggested accompaniments of guacamole, mango salsa, shredded cabbage, tomato and lime wedges.
The rub gave the tuna a fantastic flavour and the prep couldn't have been easier. What's time-consuming however is the making of the accompaniments. I will report in the relevant threads, but I loved the mango salsa (Mr GG not so much) but thought the guacamole only so-so. I prefer my usual recipe.
Anyway, huge hit and a definite make again in our house. My friend who came to dinner was thrilled. She ate a lot of Mexican food while doing her MA at Virginia Tech but has not really found anything similar in the UK.
Grilled swordfish with hoisin glaze p.163
So quick and easy and so delicious. As reported elsewhere the hoisin glaze (on p.439) is very simple and adds great flavor to the fish. I liked the balance of sweet hoisin/honey with limes and cilantro. I didn't do the bok choy and suggested sauces with this dish, instead I made a side salad of corn, black beans & red pepper.
re: JaneEYB
Grilled swordfish (salmon) with hoisin glaze, p. 163
Whole Foods had a special on fresh, wild coho salmon fillets on Friday, so took the opportunity to make this one. Did the hoisin glaze (yum!), but also skipped the accompanying sauces and served with bok choy, but chose to skewer and grill them alongside the salmon. Since I was using skin-on salmon fillets, I took my cue for grilling instructions from the tandoori salmon on the grill on the facing page -- grilled skin-side down for 2 mins, then flipped and grilled another minute. The salmon was tender and luscious, the skin like crisp savory candy. And the hoisin glaze was lovely on both the fish and the veg -- will definitely repeat.
re: JaneEYB
Swordfish are running, so I had to buy some at the market today. As others have reported, mixing up the glaze takes almost no time at all. I didn't make the sauces; just spooned the hoisin glaze over the fish as it came out of the cast iron pan.
Served with dry fried green beans and jasmine rice. No question we will have this again.
re: smtucker
Sounds great smtucker. I so love this book!


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I am keen to add texture and detail with the quilting. I think the quilting stitches will further emphasize the quality and the weave of the fabric ... you will want to touch it.
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The Finished Quilt - A Classic Patchwork Quilt
Melange Yarn Dyed Fabrics from Polka Dot Tea Fabrics (available in natural, black, blue and red).


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Minor league GM gets public prostate exam
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MYRTLE BEACH, S.C. — A minor league baseball manager in Myrtle Beach, South Carolina, has done his part to spread prostate cancer awareness — he had a prostate cancer exam before a field packed with baseball fans.
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The Sudan Armed Forces (SAF) are indiscriminately bombing civilian areas in the Nuba Mountains region of Southern Kordofan and preventing aid from reaching desperate displaced people, Amnesty Inter...
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Amnesty was out in force combating former Vice President Dick Cheney's disinformation campaign, demonstrating at the Department of Justice in Washington, DC and the Today Show in New York City.
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Why Transfer?
What is transferring?
What is transferring?
Transferring means you have attended one school and are ready to move on to another school for a specific degree or a bachelors degree.
What is a Bachelors degree?
What is a Bachelors degree?
A bachelors degree is also known as an undergraduate degree. It is typically granted after completion of a specific set of at a baccalaureate institute. The education you receive at WWCC is part of that bachelor's degree.
Why should I get a degree beyond what I can get at WWCC?
Why should I get a degree beyond what I can get at WWCC?
1. Higher Education = Higher Employability
The more educated you are, the greater the range of available occupations. The following are percentages of unemployment for workers age 25 and over based on level of education.
Masters Degree: 3.6%
Bachelors Degree: 4.9%
Associate Degree: 6.8%
Some college, no degree: 8.7%
High-school graduate: 9.4%
Some high school, no diploma: 14.1%
US Bureau of Labor Statistics (2011)
2. Higher Education = Higher Income
Here are some weekly income figures based on level of education:
Some High School, No College: $451
High School Diploma: $638
Some college, no degree: $719
Associate Degree: $768
Bachelors Degree: $1,053
Masters Degree: $1,263
US Bureau of Labor Statistics (2011)
3. Continued Growth.
With a degree, you are encouraging yourself to continue learning not merely out of necessity, but through a drive to be as educated as you can be, regardless of the situation. You may even find yourself wanting to go beyond your bachelors and achieve a graduate degree.
4. Costs are always on the rise.
State support of education has decreased, and state budget cuts are rampant. The sooner that you tackle finishing your bachelors, the less it will cost.
5. Lifes Work.
When you earn a bachelors degree, you will be able to study within a field that has personal significance to you. Why not spend the rest of your life working within a field that really interests you or that makes you feel good? Your work will be more meaningful and thus more fulfilling to you.
6. Self-actualization.
You will know that you have achieved something that not many other people have been able to do. Your persistence and dedication have gotten you this far; how much further could it take you?
7. Be a role model.
Education is called the great equalizer. The more education you attain, the more you benefit your entire family. Children are more likely to be successful in school and in college if their parents attended college.
What's a major?
What's a major?
A major is the specific subject you specialize in while earning a degree. The majority of the classes you take in your junior and senior year will be from this subject.
How do I pick one?
How do I pick one?
There are many ways to pick a major. You may already know what you want to major in, or have an interest area, but not a specific subject selected.
Resources for Major Selection:
-WOIS/The Career Information System [ www.wois.org] - An online portal to interest inventories, career research tools, resume builders, and much more! Contact the Student Development Center for an access key! 509.527.4262
-Career Counselors located in the Student Development Center 509.527.4262
-Psychology 140 Career and Life Planning. Course offered Fall and Spring quarters. [ http://www.wwcc.edu/cat/course_details.cfm?dc=PSYC&cc=200&cl=140]
-Career Bridge - Includes interest inventory, job trends for Washington State, and other tools. [ http://www.careerbridge.wa.gov/Page.aspx?nid=ExploreCareers]
What can I do with a major? Or I want to be a ______. What major do I need?
What can I do with a major? Or I want to be a ______. What major do I need?
CLICK HERE for an exploration page where you can conduct a search by major or career! https://bigfuture.collegeboard.org/majors-careers
WWCC Degrees
Why does the degree I get at WWCC matter?
Why does the degree I get at WWCC matter?
Degree selection at WWCC can help you prepare for your major at a baccalaureate/four year school.
Curriculum Plans & Articulation Agreements
Curriculum Plans & Articulation Agreements
Lewis-Clark College
Oregon State University
University of Idaho
Washington State University
AAS-T Early Childhood Education
AAS-T Nursing
What if I still don't know?
What if I still don't know?
Meet with an advisor! Advisors at the Student Development Center can help you select your degree. Call the Walla Walla campus at 509.527.4262 to make an appointment! On the Clarkston campus, contact Student Services at 509.758.1772.
Also, click on the Majors tab "How do I pick one?" for more information on career/major exploration.
How do I pick a School?
How do I pick a School?
There are many ways to pick a school. Heres a link to an online search to get you started! CLICK HERE here to begin your search!
Links for Selected Transfer Schools
Links for Selected Transfer Schools
Click on the states to find links to admissions, programs, financial aid, scholarships, cost of attendance, and transfer equivalencies for selected baccalaureate institutions.
Questions to ask College Representatives
Questions to ask College Representatives
Click here for a list of questions to ask College Representatives.
Paying for School
The cost of attendance varies from college to college. It is important to research the actual total cost of attending any school so you can budget accordingly and find the resources to help you! Costs like tuition, books, housing, general living expenses, and transportation all need to be considered. Click here for a listing of estimated costs for select baccalaureate institutions. Annual Cost of Baccalaureate
Financial Aid
Financial Aid
The Office of Financial Aid at any school should be your first stop in funding your education. Please contact your future institution's financial aid office to have complete all forms necessary for Financial Aid review and awarding. Meeting deadlines is important for timely awarding.
There are scholarships out there! Don't miss out! Check out how to apply for scholarships at your school of choice! Schools have scholarships just for transfer students and specific majors. Also, check out these links:
Employment is a way to help cover the costs of college. If you find the right position on or off campus, it can be a great reference for your future resume. Be sure to inform the Financial Aid office of your interest in Work Study. Contact the student employment office at your baccalaureate for more information!
WUE, Educational Opportunity Grant, and Study Abroad
WUE, Educational Opportunity Grant, and Study Abroad
WUE is the Western Undergraduate Exchange. Through WUE, students may enroll at a reduced tuition level at an out of state baccalaureate institution for specific majors. WUE tuition is considerably less than nonresident tuition. Go to: [http://wiche.edu/wue] for more information.
The Educational Opportunity Grant (EOG) program provides $5,000 grants to financially needy, place bound Washington residents as an incentive to complete their first bachelors degree at an eligible college. The grants purpose is to encourage students who have achieved junior class standing, by completing a transferable associates degree or transferable credits, to complete their first bachelors degree. Go to:[ http://www.waopportunityscholarship.org/] for more information.
Study Abroad is an opportunity for college students to study in other countries. Typically study abroad offices at baccalaureate institutions assist students with all aspects of studying abroad: identifying a program, applying, obtaining financial aid or scholarships, selecting courses, obtaining travel documents, etc. Go to: [ http://www.studyabroad.com/] for more information.
- TRiO - A federally funded program designed to assist low-income, first generation, or disabled transfer to the baccalaureate. Click here for more information. [http://www.wwcc.edu/CMS/index.php?id=735 ]
- Disability Services [http://www.wwcc.edu/CMS/index.php?id=993]
- Veteran's Services [http://www.wwcc.edu/CMS/index.php?id=779]
- Tutoring and Learning Center [http://www.wwcc.edu/CMS/index.php?id=854]
- Honors Program [http://www.wwcc.edu/CMS/index.php?id=563]


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Loopcamp is arranged in a semi-circular pattern that faces the wind
Black Rock City is carefully organized in a giant semi-circle with grid rows that all face the open desert, and the scene of the final burning event. Malka Architecture installed their recycled cylinders, which look like giant paper towel cartons, in an open space amid the geodesic domes and art cars and half-naked participants.
Loopcamp's was specifically oriented in a semi circle that faces directly into oncoming winds in order to take advantage of wind pressure to create a giant wind chime. Additionally, the stalwart cylinders act as a barrier to both wind and sand, giving festival goers a brief but welcome respite from the relentless forces of nature in a way that definitely stirs the soul.
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4.5 out of 5 (265 reviews)
Thanks to the convenient on-site amenities at the all-inclusive hotels in Lima, you'll hardly see a reason to explore outside the premises. We understand that sometimes a getaway means exploring a new city from top to bottom, but other times, a vacation means lounging by the pool and only getting up to refill your drink.
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