red pepper

A Flummoxed Spiced Chickpea Stew

08 Dec 2009
chickpea stew

Today I have soup. Or do I have stew? A Spiced Chickpea Stew with Feta Toasts

STEW : (formal) To undergo cooking by boiling slowly or simmering, especially a mixture of meat or fish and vegetables with stock.

(slang) To be in a state of anxiety or agitation

SOUP: (formal) A liquid food prepared from meat, fish, or vegetable stock combined with various other ingredients and often containing solid pieces.

(slang) A chaotic or unfortunate situation.

I don’t know whether to categorize this as a soup or a stew. Which has got me in a ”state of anxiety or agitation” leading to a “chaotic or unfortunate situation.

The Martha Stewart recipe that inspired me was solidly in the soup category. I say that because she called it soup. Flat out, no hemming and hawing. Soup period. Soup!

My version uses the same great flavors, chickpeas, tomatoes, coriander and red pepper. But I have let it cook a lot longer and I have left it a lot chunkier, so I tend to want to call it a stew. But these definitions above make no distinctions concerning texture. Conundrum.

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Spicy Mustard Swordfish and Artichoke Kabobs

swordfish kabobs
By jgreghenry Published December 3, 2009
Prep time: 150
Yield:1 ()

Ingredients:

  • 6 T dijon mustard
  • 1 T lemon juice
  • 1 T capers, rinsed and chopped
  • 4 anchovy fillets, roughly chopped
  • 1 clv garlic, peeled and minced
  • 1.5 swordfish,cut into 1 1/2” cubes, skin removed
  • 2 cans artichoke hearts, packed in water
  • 0 salt and pepper to taste
  • 0.5 t crushed red-pepper flakes, or to taste

Directions

Whisk together mustard, lemon juice, capers, anchovies, garlic and 6 tablespoons of olive oil in a large bowl. Add the swordfish chunks, and the artichoke hearts to the bowl, tossing to coat them with the marinade. Let the swordfish and artichokes marinate at least 4 hours, but overnight is better. Divide the fish and artichokes evenly between 8 skewers. Alternate between artichoke and fish as you thread everything onto the skewers. Do not pack together on the sticks them to tightly. They should touch but not be crammed up next to their neighbors. Carefully brush some of the remaining olive oil onto each skewer. Season with salt and pepper. Then arrange the skewers on the grill. You want to use indirect heat, so arrange your coals appropriately. Cook the kabobs, rotating them some as you go. Continue to brush the surface with the remaining olive oil as you turn each skewer to help prevent sticking. Swordfish should be charred some on the outside and just barely cooked all the way through. About 7 minutes depending on the heat of your grill. Don’t forget the fish will continue to cook once it leaves the grill, so do not overcook. The artichokes should also have some nice charred marks. Bring them to the table hot. You can serve these with a variety of condiments such as: lemon slices, chopped herbs, good black pepper, cucumber and onion relish, garlic aioli, or just a drizzle of very good olive oil. Grilled bread and a variety of salads will round this party out!

Notes:

serves 4

Market Matters- Big Flavor Light Lunch Summer Squash

26 Jul 2009
summer squash

 It's summer. It's hot. You may not feel like cooking. Especially in the heat of the day.

But people are still going to stop by aren't they? I have friends coming by this afternoon. We plan to beat the heat by laying low by the pool. I would not really call this sort of event entertaining because everybody will probably have his or her noses tucked inside a book. But I am still going to have to feed them aren't I?

You betcha.

So this morning I walked down to the Hollywood Farmers Market. I needed to do Market Matters post and I needed to put together a light lunch for my friends.

I picked up these sweet little summer squash. They are a bit bigger than a golf ball. But not quite as big as a tennis ball. Look how round and perfect they are.  They are a great jumping off place for the light poolside lunch I have planned. Stuffed Summer Squash di Alici.

But just because my lunch needs to be light and easy to make ahead does not mean it can't be big on flavor.

 

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Stuffed Summer Squash di Alici

stuffed summer squash
By jgreghenry Published July 26, 2009
Prep time: 60
Yield:1 ()

Ingredients:

  • 6 small round summer squash
  • 0 good quality olive oil
  • 1 large shallot, minced
  • 6 clv garlic, minced
  • 1 t red pepper flakes
  • 8 anchovy fillets
  • 0.25 c milk (for soaking anchovies if necessary)
  • 2 T chopped italian parsley
  • 4 sli good rustic bread or two cups prepared coarse bread crumbs
  • 1 t colatura di alici
  • 0 salt and pepper
  • 1 c whole milk ricotta cheese
  • 0.5 c parmesan cheese, grated

Directions

Pre-heat oven to 350 F Start by cutting off a little lid and hollowing out each of my squash. Heat 2 tablespoons olive oil in a sauté pan set over medium hr=eat. Add the interior flesh, shallots, garlic, 1 teaspoon of red pepper flakes, and the prepared anchovies. If you can find salt-packed as opposed to oil-packed anchovies try and get them. The salt-packed variety needs to be soaked to remove the salt and reconstitute them somewhat. I often do this in milk. Cook this mixture 6-8 minutes until the anchovies practically disintegrate into the vegetables. To this mixture add chopped parsley and freshly toasted coarse breadcrumbs.

Notes:

Colotura di Alici is an Italian style fish condiment. It can be found in gourmet stores or ordered online. Source: SippitySup

Swordfish Kabobs with Mustard (Kaboom!)

09 Apr 2009

Spicy Mustard Swordfish and Artichoke KabobsSpicy Mustard Swordfish and Artichoke KabobsMustard. Mustard. Mustard.

We are still on the road with mustard. That sunny golden road running through the hills near my house.

We have used mustard in a sauce. We have used mustard as an ingredient. We (of course) used mustard as a condiment. We have even made mustard from scratch.

But today we are using mustard in a marinade.

What is it about food on sticks that makes us love it so? Is it the convenience? Is it that slightly exotic flair? That hint towards the mysteries of the East? Maybe it's our genetic deference to fire. I believe grilled foods are what separate us from other animals.

But it is probably the simple fact that everyone loves a party. And kabobs scream party!

Kebap is Turkish for "roast meat". But modern day party kabobs can be made with most anything you can think to throw on the grill.

I am choosing a nice firm swordfish because it grills so well and I know it won't fall apart.  Plus it is Seafood Watch rated as a Best Choice. I am giving the fish a partner in store-bought canned artichoke hearts.

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