FoodFash

Adventure Begins in the Kitchen

Hunky Halibut

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I bought this fish for no other purpose than I like halibut (I know stuff like this now).  I figured I could dust it with seasoning, broil it, and call it dinner; however, there’s a theoretical limit to how many times I can post about broiled fish.  And likewise, there’s a not so theoretical limit to how many times I can eat the “same” fish.

Due to my broiling assumption, I did not recipe hunt for alternatives nor did I purchase any ingredients out of the norm at the market.  Dilemma?  A bit of a dilemma…

Light bulbs and sirens went off simultaneously as I remembered the ridiculous amounts of wine I had recently purchased to stock my wine fridge.  Going only off of ingredients I thought might taste OK, I started mixing.

Melt 2 tablespoons of butter in the smallest saucepan you own.  Add 2 cloves of chopped garlic and 2 stalks of chopped green onions to the melted butter and stir over medium heat for a few minutes.  Add 1 cup of white wine (I used Souv Blanc), salt and pepper to taste, and bring to a boil.  Add fish fillet and poach, turning mid-way, for 6-8 minutes or until fish is cooked all the way through.  Spoon a small amount of the broth over the fish and disregard the rest.

For the record, poaching is the new broiling in this kitchen!

Flopping Flounder

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You’re not imagining it; I’m partial to seafood these days.  Since the acquisition of my fish cooking skills during ‘Technique de la Hanz’, I just can’t stop.  The thought of cooking chicken has always caused an urge to snooze, there’s a limit to how many times you can pretend turkey tastes differently than chicken, and beef?  Beef lost its attraction after living steps from the Bern’s Bar.  So fish it is.

And if you thought spending a lifetime within eye shot of water would create a connoisseur of some sort, you’d be wrong.  Beyond salmon, tuna, and grouper…  I’m clueless.  If you can imagine someone spinning me in circles, blindfolded, and telling me to point – that would be a fairly accurate description of tonight’s seafood department experience.  And, that would be the only possible explanation for how I ended up with flounder.
Due to my lack of grill, I brushed the filet with olive oil, sprinkled it with Northwoods Seasoning, and broiled it for 5-7 minutes on each side.  I served it atop seasoned and sauteed baby bellas, asparagus, green beans, squash, and zucchini.  The veggie medley equaled “woah!” and distracted me from my new found dislike – flounder.

Kabobs and College

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This week’s game night, Kabobs and College, was a tribute to plunging into adulthood.  I’m about to run full force into 27 and figured I’d bravely attend with an 813 identifier.  I could tell the swap affected more than me as it was significant (or shocking) enough to be suggested as a dinner dedication.  We ran with it.
Each guest arrived wearing their favorite (or most readily available) college tee, something to grill, and something to ice.  And as I looked around, I witnessed much more than the obvious greatness of our group, I witnessed the grown up-ness of our group.
Although hamburger and natty light college staples were present, the grill was dominated by veggie kabobs, fish fillets, and Boca burgers.  We even passed on the previously proposed card games to gather around the TV, watch the NFL draft, and patiently await Tebow’s placement.  Simply put, tonight was a ‘bommin’ success!