Daily Archives: March 4, 2012
04/03/12 Oven Roasted Asparagus
Serves 2
A CookTale
Actually the preparation is so simple that a recipe is actually not required. Simply prepare the Asparagus and oven roast them. Below are the ingredients and the method, which might help.
INGREDIENTS
1 lb of Asparagus (about 14 spears, as thick as you can find them)
1-1/2 TB of EVOO
Kosher Salt & Pepper
Balsamic Glaze (optional but desired)
METHOD
1. Heat the oven to 425 degrees
2, With a vegetable peeler, peel all the spears.
Season them with Salt, Pepper & EVOO.
3. Add them in a single layer to a non stick baking sheet & roast for 30 minutes, or until beginning to color & char.
4. Simply plate & serve. An alternative to a separate plate is to combine them with the Swordfish. Their flavors will compliment each other.
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- Posted under Vegetables
04/03/12 Swordfish Simple But Splendid
RECIPE
Serves 2
A CookTale
Regardless what the books tell you, we have found that the way I prepare Swordfish results in an outstanding result. Of course you must start with a perfectly fresh piece of fish, if possible cut to order by a top-notch fishmonger, not picked from a plastic-wrapped supermarket case. The only way that you will agree with my way is to try it once, and I assure you it will be your way to prepare this wonderful fish.
INGREDIENTS
Sea or Kosher Salt & Black Pepper
1 tsp of Lemon Pepper
1 TB of EVOO
Juice of half a Lemon
12 oz of Swordfish (cut into 2 equal pieces)
Balsamic Glaze (optional)
METHOD
1. Season the Swordfish with the first five ingredients.
2. Heat a cast iron grill pan to smoking hot. Add the two pieces of Swordfish, weighted down with a grill
press. Grill for 1-1/2 minutes a side. No longer for a juicy tender result.
3. Plate with a squirt of a Balsamic Glaze. With what ever flavor you’d like. I used a Mushroom based glaze.
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- Posted under Dinner, Seafood
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