- Lets Talk About Food -

Well, I don't have a TV so I don't watch Food Network, but I DO have some recipes that I LOVE!

Food is a hobby to me. I love to cook, I love to experiment, and of course I love to eat. However, I do my best to eat small portions and to limit the amount on inappropriate food that I get. I'm not always as good at it as I would like to be, but I'm getting better.

A recipe that I recently discovered (and modified a TINY bit) is "seared fish and potatoes with blackberry sauce"

3 cups blackberries, divided
1 cup of your favorite red wine (I like to use a nice merlot)
1/4 cup of warmed honey
2 tablespoons raspberry vinegar
2 tablespoons of Soy Sauce
5 sprigs basil (I have a hard time finding basil sprigs so I usually end up using dried basil from a jar)
1 tablespoon minced basil
Salt and Pepper
1 pound Yellow or New Potatoes
2 tablespoons olive oil
4 fish steaks (the recipe recommends tuna, but my boyfriend loves Salmon so I used salmon last time and it was marvelous)

-Prepare a hot fire on an outdoor or stovetop grill.
-Puree 2 cups of blackberries in a food processer or blender and (optional) strain put seeds)
-Bring pureed berries and wine to boil in a small saucepan over med-high heat. Reduce heat and simmer until volume is reduced by half (at this point heads start poking into the kitchen to see what that delicious smell is)
-Stir in honey, soy sauce, and 1 tablespoon vinegar, ass one basil sprig. SImmer uncovered for ten minutes.

-slice potatoes about 1/4" thick and cook until tender (I usually just steam them in the microwave)
-Put potatoes in a medium bowl, and toss with remaining vinegar, olive oil, and minced basil. Season with salt and pepper if desired.
-Grill fish until seared on the outside but rare inside.

-Top the potatoes with the fish, and top the fish with the sauce.

I find that that recipe usually makes more sauce than I need. *Drool* now I'm hungry!

Quote:

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Originally Posted by CathyBogart

Well, I don't have a TV so I don't watch Food Network, but I DO have some recipes that I LOVE!

Food is a hobby to me. I love to cook, I love to experiment, and of course I love to eat. However, I do my best to eat small portions and to limit the amount on inappropriate food that I get. I'm not always as good at it as I would like to be, but I'm getting better.

A recipe that I recently discovered (and modified a TINY bit) is "seared fish and potatoes with blackberry sauce"

3 cups blackberries, divided
1 cup of your favorite red wine (I like to use a nice merlot)
1/4 cup of warmed honey
2 tablespoons raspberry vinegar
2 tablespoons of Soy Sauce
5 sprigs basil (I have a hard time finding basil sprigs so I usually end up using dried basil from a jar)
1 tablespoon minced basil
Salt and Pepper
1 pound Yellow or New Potatoes
2 tablespoons olive oil
4 fish steaks (the recipe recommends tuna, but my boyfriend loves Salmon so I used salmon last time and it was marvelous)

-Prepare a hot fire on an outdoor or stovetop grill.
-Puree 2 cups of blackberries in a food processer or blender and (optional) strain put seeds)
-Bring pureed berries and wine to boil in a small saucepan over med-high heat. Reduce heat and simmer until volume is reduced by half (at this point heads start poking into the kitchen to see what that delicious smell is)
-Stir in honey, soy sauce, and 1 tablespoon vinegar, ass one basil sprig. SImmer uncovered for ten minutes.

-slice potatoes about 1/4" thick and cook until tender (I usually just steam them in the microwave)
-Put potatoes in a medium bowl, and toss with remaining vinegar, olive oil, and minced basil. Season with salt and pepper if desired.
-Grill fish until seared on the outside but rare inside.

-Top the potatoes with the fish, and top the fish with the sauce.

I find that that recipe usually makes more sauce than I need. *Drool* now I'm hungry!

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YUMMY! That sounds so good - to ban my DH doesnt like fish. :(

Slick said I should post this recipe too, here's what I made DBF for our pseudo Valentine's Day dinner:

1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing


Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.


I got it from foodnetwork.com. Yummy!!

CCL: I made that sauce and put it over chicken and it was pretty tasty too! :)

Yummy! That recipe makes my mouth water, it sounds delicious! Thanks for posting that, I will more than likely use that in the future! :)