Author: Loren

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Grilled Cod (Swordfish!) with Bok Choy

Grill Pan Cooking: elsa petersen-schlepelern

4 fish steaks about 8 oz each
1 tbsp rice vinegar
leaves from 2 whole box choy

marinade:
1/4 c japanese soy sauce
1/4 c mirin
1 tbsp sake (we didn’t have it so I skipped)
2 tbsp peanut oil

fill a wide shallow dish with water and add rice vinegar. add pieces of fish and soak for 2 min. drain and pat dry with paper towels. put the marinade ingredients in the dish, stir well, and add the fish (or pour all into ziplok), turning until well coated. Marinate for at least 30 minutes.

Boil marinade for a few minutes. Grill in pan over medium heat. 5 minutes for fillets, (I did close to 15 min for thick swordfish steaks) or until beads of moisture appear on top of the fish. Baste and then turn to cook for another 2 min (or ~7 for steak) or until fish feels firm to the touch. Remove fish, rinse pan, pat dry. Add bok choy and cook until leaves are wilted and the leaves are hot but still firm. Serve bok choy with boiled marinate drizzled over

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Llapingachos Ecuatorianos

6 servings (serving size: 1 patty)

Ingredients

  • 1 1/2 teaspoons kosher salt
  • 2 medium peeled baking potatoes, quartered (about 1 1/4 pounds)
  • 6 tablespoons (1 1/2 ounces) shredded queso fresco or Monterey Jack cheese
  • 2 tablespoons minced green onions
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 3/4 cup diced tomato
  • 1/2 cup julienne-cut red onion

Preparation

Place 1 1/2 teaspoons salt and potatoes in a saucepan, and cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain, and mash with a potato masher until smooth. Cool.

Add cheese, green onions, 1/4 teaspoon salt, and pepper to potato mixture, stirring well. Divide potato mixture into 6 balls (about 1/2 cup per ball). Flatten balls into 1/2-inch-thick patties (about 3-inch diameter). Place on a baking sheet; cover and refrigerate 20 minutes or until firm.

Heat oil in a large nonstick skillet over medium heat. Place potato-and-cheese patties in pan; cook 5 minutes or until bottoms are browned. Turn patties; cook 3 minutes. Top patties with tomato and red onion.

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Artichoke and Cheese Stuffed Mushrooms Recipe

From: Rachel Ray – 30 minute meals
Yield: 8 servings
Prep: 30 min (I think less)
Cook: 20 min (I did a little more)

Ingredients

  • 24 large (2 1/2 to 3 inches wide) white mushrooms
  • 1/4 cup extra-virgin olive oil, for drizzling
  • Salt and pepper
  • 2 cans sliced or quartered artichoke hearts (I used
  • 2 cloves minced garlic
  • 1/4 teaspoon freshly grated nutmeg, eyeball it
  • Pinch dried thyme
  • Handful grated Parmesan(I used 3-4 oz)
  • Handful parsley leaves, finely chopped
  • 1 tub shredded Asiago cheese, 8 ounces (I used a little less than 4)

Directions

Preheat oven to 400 degrees F.

Place mushrooms in a large plastic food storage bag. Drizzle in just enough extra-virgin olive oil to coat – about 1/4 cup should do it. Shake the mushrooms to coat and scatter out onto a cookie sheet. Roast 10 minutes, round-side-up. Season with salt and pepper and flip over. Toss drained quartered artichokes with a drizzle of extra-virgin olive oil, garlic, nutmeg, thyme, grated cheese, and parsley. Generously fill the mushroom caps, mounding the filling up. Top the artichokes with shredded Asiago cheese and return to oven. Cook mushrooms 5 minutes more to melt cheese and set filling. Serve warm.