Tuesday, December 4, 2012

Brussel Sprout Salad and a Coconut Mahi Mahi


What is wrong with me? (Shut up! it is a rhetorical question) I have lost my cooking mojo. I really haven't felt inspired to be cooking. What I am doing is slapping together edibles. There IS a difference. This weekend we felt like something braised. It was snowing and cold. We had some short ribs in the freezer from Whippoorwill Farm. Perfect. Well maybe not. I chose a recipe from an unnamed source. This unnamed source is a comfort food kind of gal person. Unfortunately this recipe didn't cut it. Live and learn.


Move on to Monday night. I had Mahi Mahi in the refridge. I had Brussel Sprouts. I didn't feel like either.


I have to tell you that this Brussel Sprout Salad is my new favorite. It is so so good. You have to try it. I swear you will like it.


I also made Coconut Mahi Mahi. It was really good too. Whole dinner took under an hour.


This morning I made Vanilla (shhhhh don't tell Dr. Food that I used his good bourbon to make it). I also made a keffir lime extract. I figure I can use it in baking and ice cream and stuff.

From the Archives

December 2005

xmas dog

Lily getting festive.


Nikko before she got obese and skanky.


My redwood burl. I had an obsession with redwood burls. Still do but I aint in California no more.

Ok, this isn't working out. I better end this post...WAIT!

Shaved Brussels Sprouts Salad

2 tablespoons freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon Dijon mustard
1 tablespoon finely chopped shallot (about 1/2 medium)
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
2 peeled hard-boiled eggs
1 1/2 pounds Brussels sprouts, discolored or tough outer leaves removed
1/4 cup olive oil
1/3 cup toasted pine nuts
1 tablespoon finely grated Parmesan cheese, grated on the small holes of a box grater

Combine the lemon juice, zest, mustard, shallot, and measured salt and pepper in a medium, nonreactive bowl; set aside.

Grate the eggs on the large holes of a box grater; set aside.

Holding on to the stem end of the Brussels sprouts, thinly slice them crosswise until you get within 1/2 inch of the stem. Discard the stems and place the sliced sprouts in a large bowl, breaking up the layers and discarding any tough pieces; set aside.

While whisking continuously, slowly drizzle the oil into the shallot mixture until all of the oil is incorporated.

Add the pine nuts and half of the grated eggs to the Brussels sprouts and drizzle with the dressing. Gently toss until combined. Let sit at room temperature until the sprouts slightly soften and the flavors meld, about 15 minutes.

Toss the salad again to redistribute the dressing. Taste and season with salt and pepper as needed. Transfer to a serving dish, top with the remaining eggs, and sprinkle with the Parmesan.

Thai Mahi Mahi
Adapted from Gluten Free Real Food

2 T coconut oil
5 cloves garlic, finely minced
1/2 onion, finely minced
1 T ginger, grated
1 can organic coconut milk
4 kafir lime leaves
2 T fish sauce
5 pieces Mahi Mahi

In a large saute pan heat coconut oil over medium heat. Add minced garlic and onion. Saute for approximately 5 minutes until soft. Add ginger. Saute for another couple of minutes. Add coconut milk, lime leaves and fish sauce. Stir to combine. Add Mahi Mahi without overlapping. Spoon sauce over top so that the fish is submersed so it will poach. Cook on medium heat for approximately 10 minutes or until fish is done.