Weekend Cooking, hosted at Beth Fish Reads, is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page.
It's been quite some time since I've written a Weekend Cooking post. Instead, my weekly update now features an "In the kitchen" section. That gives me the opportunity to share new recipe successes (or the occasional failure) and include a link to the recipe. However, this was an unusual week. In a shockingly adventurous turn, I experimented with three new dishes.
The first was so good, it really deserves a post of its own. The recipe is from the New York Times and, unless you have a subscription, you will not be able to view the recipe online. I took the liberty of copying it here... hope they don't mind. You can find the other two recipes by clicking on the links.
Swordfish BLT
recipe by Florence Fabricant, New York Times
There must be something to that saying "everything is better with bacon." This is, hands down, the best swordfish recipe ever! Several times during dinner, my husband proclaimed the meal "restaurant-worthy"... an expression I've never heard him use before. Swordfish BLT will certainly be the main course for my next dinner party!
Swordfish BLT
recipe by Florence Fabricant, New York Times
Ingredients:
- ½ pound thick-sliced bacon, about 9 strips
- 1 cup halved grape tomatoes, about 30
- 3 tablespoons lemon juice
- ¼ cup extra-virgin olive oil
- Salt and ground black pepper
- 2 ½ pounds swordfish steaks, in 6 portions
- 1 cup packed, finely chopped arugula
Preparation:
- Fry bacon to medium doneness, remove to drain on paper towels and reserve fat. Place tomatoes in a medium-size bowl. Add lemon juice and olive oil, and season with salt and pepper. Stir in 2 tablespoons of the bacon fat. Break up bacon into small pieces and mix in. Set aside until ready to grill swordfish.
- Heat a grill or broiler. Brush swordfish on both sides with remaining bacon fat and season with salt and pepper. Grill or broil fish until just cooked through, about 4 minutes per side, more or less, depending on the thickness of the fish. Remove fish to a serving platter.
- Fold arugula into tomato mixture, then spoon mixture, including its sauce, on top of the fish. Serve.
The other two recipe successes include:
from Smitten Kitchen
This recipe was just as easy as it was delicious... no surprise because I've never gone wrong with Smitten Kitchen. I followed the recipe as written, except I didn't have quite enough fresh basil. Along with a salad, this was a complete meal for my daughter and me. My husband may have grilled a small steak to go with his dinner ;-)
Thank you, Audrey, for sharing the recipe on twitter. It has earned on spot in the regular dinner rotation!
from Budget Bytes (their photo, too!)
I chose this recipe because it incorporates so many flavors my daughter loves. Plus, we had an exceptionally busy day planned and I knew it would be a treat to come home to a crockpot meal. Add the pineapple, steam some snow peas, cook the rice... and dinner is ready.
I used low sodium soy sauce, but would probably opt for regular next time. My daughter loved it and has already asked me to make it again!
All in all, a very successful week in the kitchen. Have you discovered any new recipes lately?
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