by 2gourmaniacs on May 19, 2012
Today, being the most gorgeous day of the year so far, we went for a nice walk by the water. Subconsciously, it may have just been an excuse to get over to the nearby fish market and pick up some fresh and luscious seafood for our first al fresco lunch of 2012. We chose an assortment of wahoo, just in from Hawaii, as well as swordfish and tuna that still smelled of the sea.
Once home, we cut the fish into large chunks, then quickly marinated it in a mixture of vegetable and sesame oil, soy sauce, red pepper flakes, lime juice, and mirin. We then sliced several pieces of zucchini and onions, gathered a couple of sweet baby peppers and grape tomatoes, and coated them in olive oil and fresh ground salt and pepper.
While the grill was heating up, we threaded all the ingredients on to metal skewers, alternating the different fish pieces between the vegetables. It took only a few minutes on the grill to cook the delicate fish. The succulent grilled seafood was a perfect complement to the outstanding weather, and so it was that we unexpectedly carved out a little piece of heaven today. Happy weekend and a wonderful MDW ahead to you all!
RSA & RMA
Share on Facebook
by 2gourmaniacs on May 16, 2012
Got leftover Mexican food stuff from Cinco de Mayo? If so, just round up those piquant Mexican cheeses and crunchy jalapeños and start making some pizza! We recently did just that, and it was exquisito. Depending on how “top heavy” you prefer your pizza, you can alter the amounts of each ingredient below to your liking.
Ingredients:
- 1 ready-made pizza dough (we used whole wheat), thawed
- 2 large tomatoes, sliced
- 1 cup tomato sauce, preferably home made
- 1 large onion, thinly sliced
- 2-3 fresh jalapeños, sliced into rounds and seeded
- 1 small box baby bella or button mushrooms, sliced
- ¾ cup each fresh grated Monterey Jack, Manchego, and hot pepper Cheddar cheese
- ½ cup chopped cilantro
- ¼ cup chopped basil
- Olive oil
- Flour
Method:
Lightly sauté the onions, mushrooms, jalapeños, and tomatoes separately. Warm up the tomato sauce and add the sautéed sliced tomatoes. (We did this to use up the fresh tomatoes; alternatively, you can just use chunky tomato sauce or diced tomatoes).
Turn on your grill to medium heat, making sure the grates are well oiled to prevent sticking. Meanwhile, roll out the pizza dough on a floured work surface; stretch it out with a rolling pin until it achieves your desired shape. Rectangular works best for grilling.
Using a cookie sheet or a pizza peel, transfer the pizza dough on the hot grill for several minutes until it has light brown grill marks. Return pizza dough to work surface, turn over and begin adding toppings to the grilled surface. We typically start with a sprinkle of olive oil all over the grilled pizza surface, followed by evenly ladling the tomato sauce, then layering all other ingredients: in this case the onions, mushrooms, cheeses, and jalapeños.
Return the topped pizza to the grill and cook the underside for about 5 minutes, until the crust looks nicely golden brown. Remove pizza from grill, return to working surface. Add the chopped cilantro and basil, cut with a pizza wheel and enjoy while it’s caliente.
RSA
Share on Facebook
