When people find out that I cook, some would ask, “Wow, you don’t mind the effort that cooking involves?” or say, “Good for you. I am way too lazy to cook.” or “Oh, you’re such a good wife.” (I usually roll my eyes, in my mind, for the latter comment :D.) Feels like there’s this impression that a person who cooks is industrious, taking on such an onerous task, or domestic. Well, contrary to that assumption, I cook because I get bored with food a lot. I seek wonderful colors, a burst of great flavors, and pleasing tastes in food. They bring me joy, while bland food just makes me feel sad.
My curiosity of tastes and appreciation for creativity takes me on an ongoing search for things to try. Just like this recipe I adapted and simplified from a genius food blogger at Dash and Bella: Grilled Plum and Lemon Ricotta Toast. Grilled sweet plum over warm bread with mild cheese spread. Delicious. I’d like to try using apples, nectarine, or peach next time. What a great way to enjoy more fruits! Thanks, Dash and Bella.
In my version, I used:
- 4 black plums (each sliced into four cuts)
- Ricotta cheese
- I grilled the slices of plums and bread for about 1-2 minutes each side over medium heat (I didn’t mix the plums with olive oil, balsamic, and herbs as the original recipe suggested and still they tasted wonderful).
- Spread ricotta cheese on the warm bread and place the juicy plum on top (I used the ricotta plain without the lemon juice)
- Enjoy! Great for breakfast and snack
Have a great day!
Grilled lamb shoulder chops with sweet and spicy corn and tomato salad.
I may have found a summer favorite. Inspired by Ina Garten’s recipe (minus the yogurt mint sauce), I decided to experiment with a couple of lamb shoulder chops a few weeks ago. The amazing result has made me repeat this recipe a couple of times already. The marinade’s combination of rosemary, oregano, garlic, lemon juice, olive oil, and red wine work so well together in creating such a succulent grilled lamb.
I followed the recipe’s ingredient list but adjusted a few things:
- Instead of using rack of lamb, I used lamb shoulder chops
- Lemon juice from 1 lemon
- 1 tablespoon of minced garlic
- 3 tablespoon of olive oil
- 3 tablespoon of red wine
- 2 sprigs of rosemary (fresh from the garden, yay!)
- A dash of dried oregano
- Mix all of the above in a big zip lock bag. Please make sure that all ingredients coat the lamb nicely. Leave the bag in the fridge and let the chops marinate for half a day or overnight.
- Fire up the grill and, as Ina Garten’s recipe suggests, add salt and pepper on the lamb. Then let them sizzle on a medium-high heat grill for 5 minutes on each side.
- Serve with my Sweet and Spicy Corn Salad and Tomato Salad. Hmm…insanely good!
Yesterday, I posted an article about my turkey mini burger with a mention of halibut mini burgers that I also did. Though Jeff and I love a good meaty and juicy beef burgers, we also enjoy other kinds. We take pleasure in having food variety. It definitely makes mealtime a lot more exciting. So here’s another alternative to the regular beef burger.
Spring has returned to earth. It definitely came back a lot earlier this year. The warmer air and bright sun create a perfect strolling weather to check out blossoms all around. Spring also means the start of grilling season for us. I love grilling outside. (Well, actually, Jeff does a lot of the grilling in our little patio 🙂 ) Recently, I made this delicious, light but yet filling, halibut mini burgers along with my turkey mini burgers. Halibut is definitely one of my favorite white fish. I enjoy its mild flavor and its substantial but fluffy texture. A perfect selection for my mini burger.
- 2 large fillets of halibut (divide into 4 servings)
- Olive oil to coat the fillets
- A sprinkle of ginger powder
- A sprinkle of dried rosemary
- Lemon juice (from half a lemon)
We will also need 4 burger buns or dinner rolls
Sauce (inspired by Rachael Ray’s)
- 2 tablespoon of mayonnaise
- 2 tablespoon of mustard
- 1 teaspoon of dill
- 1 teaspoon of chopped pickle
- Lemon juice (from half of a lemon)
- 1 teaspoon of Sriracha hot sauce
- Mix the fish with all ingredients, cover with plastic wrap, and let marinate in the fridge for at least half an hour.
- In a small bowl, mix mayo, mustard, dill, chopped pickle, lemon juice, and Sriracha for the sauce. Refrigerate until the fish is ready.
- Spray the grill with olive oil so that the fish won’t stick
- Grill the fish for 5 minutes on each side
- Grill the buns/rolls for a minute or two
- Spread the sauce on the top and bottom of the buns/rolls and drizzle a little on the fillet. Add cheese if you prefer. Stack up the burger.
- Serve with roasted sweet peppers with artichoke hearts salad