Thursday 7/9/09 - Alaskan Halibut w Tabbouleh and Asian Slaw

I have started falling behind on my CSA share a bit this week. My planned out meals left little space for working in my veggies so tonight I decided I had to make sure I included some in the menu. I had a nice halibut steak but I was a little upset to see a giant bone in the center! I always get fillets of fish and I didn't even think of it ... dinner came out great but of course ended up finding a few more.



This halibut was taken from a recipe on cookinglight

Blackened Halibut (serves 2)
1 lb halibut

2 tsp paprika
1 tsp cumin
1 tsp salt
1 tsp sugar
1 tsp crushed red pepper
1/2 tsp garlic powder
1 tsp fresh oregano
1 tsp finely diced garlic scapes

1 tsp olive oil

1) mix all spices together and coat both sides of halibut
2) heat grill pan and 1 tsp oil
3) sear both sides of fish (about 3-5 min per side)

Remoulade
1/3 c mayo
2 tbsp mustard w seeds
2 tbsp diced half sour pickle (about 1/2 a pickle)
2 tbsp chopped parley
1 tbsp diced scallions
1 tbsp diced garlic scapes
1/2 tsp salt

1) mix all together
2) serve about 1 tbsp per serving
(use the leftovers for a delicious sandwich spread!)

Tabbouleh
1 packaged tabbouleh mix
2 c water

1/2 c diced tomato
1/4 c diced cucumber (seeded)
2 tbsp diced parsley
2 tbsp olive oil
1 tbsp diced scallions
1 tsp diced garlic scapes

1) boil water and add to tabbouleh - cover for 20-30 min
2) mix remaining ingredients into bowl

asian slaw
2 c kohlrabi - grated (3 heads)
1 c carrots - grated (about 4)
2 tbsp ginger soy salad dressing
1/4 c slivered almonds
1 tbsp sesame seeds
1 tsp olive oil

1) rate the veggies together in a large bowl
2) add the dressing
3) heat the oil in a small frying pan
4) carefully brown the sesame seeds and almond on medium heat
5) combine and serve

Wednesday 7/8/09 - Buffalo Chicken Fajitas

We went on another run tonight so by the time I got dinner on the table we were a bit hungry...so no pictures but I think everyone knows what a fajita looks like!
I used 3 chicken breasts sliced on the bias to make nice flat slices, with a green pepper, red pepper and 2 small texas sweet onion (from the CSA). The mixture was seasoned with some salt, pepper and a few dashes of Frank's Red Hot Buffalo Wing Sauce. I served it with some left over salad and of course 2% mexican cheese blend, sour cream and salsa. Yesterday at Fairway I noticed they are now selling a medium size tortilla wrap which was perfect - the large burrito size ones are a bit big but the small ones just don't cut it... I felt like the medium ones were perfect!

Jeremy was excited cause there was enough for at least two more fajitas left over.... lunch tomorrow!

Tuesday 7/7/09 - Another Lobster bake... this time with corn

So I was in Fairway today after work and I noticed that lobsters were on sale for $5.98/lb! I hadn't noticed that in the circular (since I make sure to check it out online when I am planning my menu before heading out) but I couldn't say no!

It was a pretty easy cook this time... no freaking out when it started to move. I ended up getting 2 doz little necks and 2 1.75lb lobsters to add to the potatoes and corn I had at home. This time I got to make a real lobster bake! I steamed everything in a beer, 1 onion rough chopped, a few garlic scapes diced and about a cup of water. It took about 15-20 min total. The only seasoning I added was some old bay seasoning on the potatoes and some salt/pepper/butter on the corn.... and it was delicious! Jeremy used a little melted butter on the lobster meat again but I love them as is!

We even had fancy new crackers to use this time so no hammer needed at the dinner table. Definitely movin' on up!

My only issue was that I also bought a pork tenderloin on sale for $3.69 or so and it ended up with a sticker for sirloin steak at $12 something! I wished I had noticed that before I got back to JC.... kinda negates my advance planning for camping in a few weeks by buying when there was a sale

Monday 7/6/09 - Seared Scallops w fresh salad & steamed long neck clams

Monday is the Farmer's Market at Grove PATH station and last week there were so many treats but I didn't have the time or money to cook them up before leaving on vacation for the 4th of July. Today I headed back over to check out the new fish stall which is getting deliveries daily from a day boat down in LBI. I decided on some scallops, since the ones from the Farmer's Market in NH were so delicious this weekend and some long neck clams to steam up.

I also grabbed some butter lettuce, jersey tomatoes, corn, some basil and a cucumber. All the makings of a perfect salad! The corn was saved for dinner another night since Jeremy wasn't home (softball finally a game that wasn't rained out!) and corn is his favorite.

The clams were rinsed in cold water to remove any grit and then steamed in my wok pan with two diced garlic scapes for a bit off flavor. I think a nice beer would have been a better steaming liquid though!

The scallops were patted dry on a paper towel and then seared in 1 tbsp butter and 1 tbsp olive oil in a hot pan.

The salad was a combo of butter lettuce, arugula, basil, sugar snap beans, jersey tomatoes and cucumbers. I dressed it with some of the Nancy's Natural Kitchen Ancho Chipotle Vinaigrette (its getting close to the bottom of the bottle!)

very delicious and very fresh tasting