Posts from June 2016

Sheepshead with Lemongrass & Lime

06/16/2016

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Since our kid came along, the boat has not gotten much use. But this past weekend, finally Gary squeezed in some time to take it for a spin in the Gulf. He came home with only one fish, but one is better than none.

Sheepshead fish have weird human-looking teeth. So if you don’t mind your dinner looking–or frowning–at you, grill it head-on. It’s easy and delicious.

I got this recipe from the NYTimes. Melissa Clark even gives a little video showing the ease of grilling fish.

Ingredients:

2 whole fish, sheepshead or trout
2 T coconut oil
2 limes
2 shallots, chopped
1 stalk lemongrass
1/2 c mint leaves
1/2 c cilantro
1 chili, chopped
1/4 c coconut milk
1 garlic clove, chopped
S&P

Instructions:

If you catch the fish, take out the guts and scale the fish, leaving the head and tail in tact. Slice one lime, and slice one scallion. Fill the cavity with the scallion and lime and lemongrass (you can smash it some, and leave the stalks whole). Salt and pepper the cavity and exterior of the fish. Coat the fish in coconut oil so it won’t stick to the grill.

While the grill is heating, make the sauce. Add the juice from the remaining lime, chop the other scallion, and add the mint, cilantro, chili, coconut milk, garlic, and S&P to a food processor. Pulse, until a chunky sauce is formed.
Grill the fish on high heat over charcoal (or a regular gas grill works fine). Grill each side for 3-4 minutes, or until the fish becomes flaky. Garnish with cilantro, and serve with the sauce.

Balsamic Beef with Roasted Tomatoes

06/08/2016

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Tropical Storm Colin rolled through here in North Florida on Monday; we were left unscathed, but the 6 1/2 inches of rain exploded many of my tomatoes. Given that we’ve had a tree fall on our house from a storm before, I’ll take split tomatoes any day.

Ingredients:

1 c cherry tomatoes, cut in half
1 lb beef chuck roast
1 c beef broth
1/2 c brown sugar
1/2 c balsamic vinegar
1 T soy sauce
1 T Worcestershire sauce
1 clove garlic, chopped
S&P
Olive Oil

Instructions:

In a slow cooker, put the broth, sugar, vinegar, soy sauce, Worcestershire sauce, garlic, and salt and pepper, and stir together. Put in the beef, and cook on low for 6-8 hours. Right before serving, turn on the broiler in the oven, cut your tomatoes in half, drizzle with olive oil and sprinkle with S&P, put on a cookie sheet and broil for about 5-7 minutes, or until browned. Serve the tomatoes over the beef and top with broth. It pairs well with polenta, like I have here, or mashed potatoes.

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