Archives for category: Gigafast Gourmet

Meal: African Pineapple Peanut Stew

Back Story: I admit when I first was introduced to this recipe from the Moosewood Collective, I was skeptical. Really? Pineapple in stew? Madness. But, my husband said to give it a try. He knew I would like it. So– I tried it. It’s been a winter favorite of mine since. Tonight I blogged about it.

Method: I didn’t deviate from the recipe. We serve the stew over plain quinoa and top with scallions and chopped peanuts. Siracha sauce goes well too.

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Meal: Haddock with onions, watercress and mace

Back Story: Tonight, everyone is watching the season three premiere of Downton Abbey, the Masterpiece Classics hit soap opera. We wanted to cook a meal worthy of the “upstairs” crowd that would visit The Crawley’s. This dish was perfect. Easy, but with rich flavors and deeply satisfying.

Method: Use your MF secret weapon mandolin to slice an onion into thin rings. Sauté in butter for 5 minutes. Add a teaspoon of ground mace and sauté for another 2-3 minutes. Add a bunch of washed watercress or sorrel, if you can find it, and cook until wilted. Meanwhile, place fish on an oiled pan. Add salt and pepper. Top with onion, mace, and watercress mixture. Spot some butter on top, cover with foil and cook for 25 minutes at 350 degrees. Serve with lemon and enjoy. It’s like nothing I’ve ever tasted. Scrumptious.

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Meal: Asian stuffed grape leaves, quickels (see previous post), and coleslaw.

Back Story: This recipe is not mine but was from a Saveur magazine (circa 2002) that has long-since been misplaced. Thank goodness for the internet. I just wing it now, but here’s the recipe FYI. We’ve done this recipe with beef, chicken, lamb, or ground turkey. Never disappoints, always fantastic.

Method: Finely chop ginger and a couple of cloves of garlic to make 1 tablespoon each. Finely chop lemongrass or use preprepared lemongrass like I did, which I think is a MF genius ingredient shortcut. Add about a half a pound of ground meat and mix well with your fingers.

Remove the grape leaves from the jar and give ’em a quick rinse under cold water. Careful, they come out in clusters and you don’t want to rip them. Use about a tablespoon of filling for each grapeleaf. Shape the meat a bit. Secure the sides and roll it up. I skewer them with a metal skewer because it makes them easy to flip.

Sautéed in a hot oiled grill pan for about 12 minutes turning a few times. Enjoy with whatever kind of sauce you like.

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Meal: Dilled trout salad over greens

Back Story: Last night we grilled beautiful whole striped trout that we found at our local market on the cheap. Whole fish is definitely the way to go-so much more flavor. They come gutted and, although I’m from Louisiana and guttin’ fish is no big thang for me, it’s a luxury to have it done for me. Only catch was the grocer didn’t scale them for me. If you feel scales, just take a spoon and scrape them off while the fish is submerged in water (keeps the mess to a minimum). Anyway, we just grilled the fish whole last night with EVOO and Salt/Pep on charcoal grill for 20 minutes, flipping once. I took the fish we didn’t eat off of the bone last night when cool and used it tonight in this delicious salad. Perfect for a muggy summer evening.

Method: Here’s the recipe.

Modifications: I used raisins because we didn’t have currants. I also used a homemade honey mustard dressing instead if the dressing mix they suggested. I used the same dressing to toss the greens. Enjoy!

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