To Cook Is To Heal

was our Gone Fishin' Wednesday catch this week. It was fresh caught and new to us so we decided to give it a try. The people that worked at the fishmongers had not tried it yet, though they did give us good information and recommended this fish.  Red Drum We bought 2 nice filets (just at 1 lb. total), enough for 2 good sized servings.  I prepared the fish by lightly salt and peppering both sides, then poaching (350 degree oven) in Black Garlic EVOO.  Our Red Drum was served with 2 sides, Porcini mushroom risotto, and fresh local zucchini.  The squash was sauteed in Black Garlic EVOO, roasted red peppers (brined), finely diced garlic, black pepper, a dash of curry powder and a Tbsp of brown butter/shallot/balsamic vinegar sauce.  When plating the Red Drum, I drizzled more of the brown butter/shallot/balsamic vinegar sauce over the poached fillets.  Overall, this was another good learning experience and proved to be a tasty meal. The next ...

 has always been kind of a nemesis for me, I've never been sure how to prepare this wonderful fish properly. Living in Colorado for 40+ years you do not come upon fresh caught Swordfish... Swordfish On our weekly "gone fishin' Wednesday", our local fishmonger suggested the fresh locally caught Swordfish steaks that looked amazing. Not the usual white color I was used to in Colorado, but they had a rich pinkish/red tint. After talking about how to prepare the steak, we went for a nice 3/4 lb. steak. Enough for Marg & I to split, with multiple local grown veggies as sides for tonight's dinner.  On the menu tonight; Sautéed Swordfish seasoned with Black garlic EVOO, with a lemon/lime/ginger zest compound butter sauce. Locally grown roasted zucchini, locally grown corn on the cob and a small butter lettuce and locally grown yellow tomato salad. Swordfish steak Black garlic EVOO, S&P for sautéing Cooking complete (3-4 mins total) Lemon/lime/ginger compound butt...

common thoughts of food and or ingredients. When I came across this post ( follow link ) I was not shocked or even surprised. I have repeatedly heard numerous people over the years express their distaste for the items on this list of 15 foods and or ingredients. In my humble opinion, the real problem is that the food or ingredients are not prepared properly and or used accordingly. In my pantry currently, I have and use 14 of the items listed, 3 of these items listed I use on a regular basis (or 14 of 15).  Honestly, there is one on this list that I just can not stomach, yes I have tried numerous times. I always kept thinking I was missing something when sampling black licorice... Blah Starting at the top, or the most unliked food; Anchovies, honestly I love a small portion of the canned variety, mixed in with a very good Ceasar Salad. Unfortunately the anchovy can totally over power any dish it is added to. I have also had anchovies on pizza, and again a small amount goe...