July 4th, 2010
Happy 4th of July everyone. Hope you are grilling up some meat, cracking a cold one and just kicking back. I currently have the grill smoking and some sausages cooking away (i'd like to take this moment to thank my in-laws for letting me use their grill and pool for the day, wish you all were here). Anyhow, the menu for the day is a sausage starter with some dipping mustard, some burgers and dogs, beer, hummus, chips, beer, fruit salad, beer and some more beer. So you can see a general theme developing here. I will be consuming mass amounts of fruit salad. Well, no matter how you spend it, have a great time.
Last Friday I made a Cajun Tilapia with Braised Brussel Sprouts and an avocado salad on the side. Now from what I understand from certain culinary minds, tilapia is not that exciting of a fish. Its not exciting for them since its not sea bass, and not expensive. Since I don't have a Food Network budget, I like tilapia because its fairly inexpensive. Besides, it's what you do with it that makes it special. So I like to smother it is cajun seasoning, plus a little salt and pepper. I also took some lemon slices and put them on top for some added flavor. Slap those bad boys in a 350 degree oven for 15-20 minutes.
Ala Alton Brown, brussel sprouts are one of those vegetables that most people have no desire to cook, or eat. I am one of those people that would probably chose something else for my veggie side. However, in order to keep challenging myself, I try to cook things I am normally not a huge fan of. If I end up liking it, then I have found another veggie I can cook. I can only saute spinach for so long. So I trimmed up the mini lettuce heads and put them in a saute pan, then I added a cup of heavy cream, salt and pepper and brought it to a boil. Lowered the heat and let those little guys simmer for 12-15 minutes, shaking the pan a couple times just to keep things moving, you know. Once they are done, I sprinkle some nutmeg on top for an instant side.
The avocado is easy, and I like to pick them up for an instant "salad." I just cut them into slices and add olive oil, salt, pepper and lemon. Its not just for guacamole anymore. Put it all together and you get the picture at the top. Tastes good and really easy.
Once again, enjoy the 4th. Talk at you soon.
Saturday, July 3, 2010
Grilling on the 4th, Tilapia
July 4th, 2010
Happy 4th of July everyone. Hope you are grilling up some meat, cracking a cold one and just kicking back. I currently have the grill smoking and some sausages cooking away (i'd like to take this moment to thank my in-laws for letting me use their grill and pool for the day, wish you all were here). Anyhow, the menu for the day is a sausage starter with some dipping mustard, some burgers and dogs, beer, hummus, chips, beer, fruit salad, beer and some more beer. So you can see a general theme developing here. I will be consuming mass amounts of fruit salad. Well, no matter how you spend it, have a great time.
Last Friday I made a Cajun Tilapia with Braised Brussel Sprouts and an avocado salad on the side. Now from what I understand from certain culinary minds, tilapia is not that exciting of a fish. Its not exciting for them since its not sea bass, and not expensive. Since I don't have a Food Network budget, I like tilapia because its fairly inexpensive. Besides, it's what you do with it that makes it special. So I like to smother it is cajun seasoning, plus a little salt and pepper. I also took some lemon slices and put them on top for some added flavor. Slap those bad boys in a 350 degree oven for 15-20 minutes.
Ala Alton Brown, brussel sprouts are one of those vegetables that most people have no desire to cook, or eat. I am one of those people that would probably chose something else for my veggie side. However, in order to keep challenging myself, I try to cook things I am normally not a huge fan of. If I end up liking it, then I have found another veggie I can cook. I can only saute spinach for so long. So I trimmed up the mini lettuce heads and put them in a saute pan, then I added a cup of heavy cream, salt and pepper and brought it to a boil. Lowered the heat and let those little guys simmer for 12-15 minutes, shaking the pan a couple times just to keep things moving, you know. Once they are done, I sprinkle some nutmeg on top for an instant side.
The avocado is easy, and I like to pick them up for an instant "salad." I just cut them into slices and add olive oil, salt, pepper and lemon. Its not just for guacamole anymore. Put it all together and you get the picture at the top. Tastes good and really easy.
Once again, enjoy the 4th. Talk at you soon.
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So, since my comment on your first post mysteriously did not post from Chris' phone... Here I am again. I am so excited you started blogging and can't wait to hear and see the awesomeness! Brussel sprouts are one of my favorite foods (and Kyra's strangely enough - how many other 4 year olds ask for seconds of brussel sprouts?) and I will definitely be trying them with cream soon! (I usually just do olive oil/salt/pepper)
ReplyDeleteJust remember, I am here for you if you ever need a taste tester!