This week's BC Article is up...Thank You Caitlin! 2 articles to pimp today.
This first article you REALLY want to check out, it is interesting and well-written. Kate Shea Kennon is one of the best writers on BC, not only does she write fabulous articles about cocktails, she also is a tremendous reviewer of television shows. Luckily for us here on LC, she has graciously agreed to Guest Post in a few weeks. I cannot wait. This particular piece is about the search for a cocktail in Berlin, Germany, the city of Bier!
Cocktails in Berlin: Right This Way, Your Table's Waiting
I profiled one of my favorite chefs of all time, Marco Pierre White. I also included a new dish of mine own creation. Please check it out...if anything for the dish...it's pretty good!
Marco Pierre White: The Mad Genius in the Kitchen
On to this week's Guest Post Spotlight
I am proud to welcome Sarah author of the fantastic blog, All Our Fingers in the Pie. Sarah is an avid cook, her blog is a treasure-trove of wonderful information and well-written culinary delights. I was honored that she agreed to guest post as I have thoroughly enjoyed reading All Our Fingers in the Pie.
So get ready to learn something...
Hello to all of you, the Lazaro followers! This is my first time participating in a guest post so I might feel a little stilted. I must say I had no idea I had become so comfortable talking to my own 'group' on my blog.
Actually I blogged for months before realizing I had a group. So one day I added that gadget or widget thingy, whatever it is called. Blew my socks off that people out there were reading me. At first it felt weird, then I felt like I had my own little soap box and then I realized I had found a whole group of new friends. I love this blogging world.
I have no idea how Lazaro and I met but glad we did. I love reading his posts and also meeting all of you through his blog. When he asked me to be a guest, I didn't even have to think. I wasn't sure what to make and then I relaxed back into my own groove and realized that I am inspired by what is in my kitchen.
Pineapple was on sale and I could not resist. Now comes the challenge. What do I do with it? I live alone and all this cooking can sometimes provide way more food than I can manage to eat. So if I am able put it away for a later use, it is a bonus.
The obvious ideas are a fruity salsa, a sorbet or grilled. But I would really like to try something new. And, since I am guest blogging for Lazaro, I would like something somewhat new and exciting.
Scanning through a lot of the same ideas for pineapple finally led me to this one. It was love at first sight. The pineapple was cooked and this means that I can preserve or freeze this in jars for later use.
Actually, I have never thought of pineapple as a blank palette for showcasing flavours until I found this recipe for sambal.
If you plan to preserve the leftover sambal, then do not stir in the cilantro. Set aside the sambal you will be preserving and stir cilantro only into the portion that you will be eating immediately. When you serve the preserves, stir cilantro in at the time of serving it for a fresher taste.
Mahi mahi and pineapple are a match made in a Pacific island heaven. This fish is very firm and is also ideal for grilling on the barbecue. I simply brushed the fish in olive oil and seasoned with salt and pepper. Then placed it directly on the grill.
I cooked it for about 2 minutes and then moved it to create a nice criss-cross grilling mark. Then I flipped it over and did that again. That was enough time to fully cook the mahi mahi,
Grilled Mahi Mahi with Pineapple Sambal
In Indonesia the word sambal covers a very wide range of condiments. This one is sweet and spicy.
2 garlic cloves, minced
3 shallots, finely chopped
3 tablespoons of vegetable oil
2 fresh Thai chilis or 3 serranos, minced including seeds
1 pineapple, peeled, cored and cut into 1/2 inch cubes
1 1/2 tablespoons Asian fish sauce
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup chopped fresh cilantro
6 pieces ( an inch or more thick) with skin on mahi mahi
Cook garlic and shallots in 2 tablespoons of oil in a heavy 12" skillet over medium heat until softened, 3 to 5 minutes. Add chilies and pineapple and cook over moderately high heat and stirring occasionally, until pineapple is softened, about 4 or 5 minutes. Add fish sauce, sugar and salt and sauté sambal, stirring, 30 seconds. Cool to room temperature and then stir in cilantro.
While sambal is cooling, prepare the grill for cooking. If you are using a charcoal grill, open the bottom vents and light charcoal. If using a gas grill, heat on medium. Charcoal fire is medium hot when you can hold your hand for 3 or 4 seconds 5 inches over the coals.
Brush fish all over with remaining oil. Grill skin sides down until skin is crisp, 4 or 5 minutes. Turn over and grill just until fish is cooked through, 4 or 5 minutes more. Serve with sambal.