May 9th, 2008 Edition (Sorry this is sooo late! Better late than never, right?)
This time it really was a feast! I made a lot of food, including dessert, which will not be pictured (I put the oven on broil to brown the top and forgot about it, so you can guess what happened; it was still very tasty). I had the day off this Friday, so I decided I had time to go all out. I made Chile-glazed Halibut with Avocado Tomatillo sauce, Grilled Sweet Potatoes with Cilantro Lime Viniagrette, Cucumber and Tomato Salad with Buttermilk Dressing (each recipe found on Epicurious), and Peach Crisp with Maple Cream Sauce (from the Pioneer Woman Blog). Everything was amazing. I can't wait to cook another feast. This Friday we are in a wedding, so I won't be cooking. Hopefully I will be back on track next Friday!
Chile-glazed Halibut with Avocado Tomatillo Sauce
6 tablespoons fresh orange juice
6 tablespoons honey
1 1/2 teaspoons minced canned chipotle chiles
1 garlic clove, coarsely chopped
1/4 teaspoon ground cinnamon
1 large avocado, halved, pitted, peeled
2 medium tomatillos (about 4 ounces), husked, rinsed, coarsely chopped
1/4 cup fresh orange juice
1/4 teaspoon (or more) hot pepper sauce
6 5-ounce halibut fillets (each about 1 inch thick)
1 orange with skin, cut lengthwise in half, thinly sliced crosswise
Mix all ingredients in blender until smooth. Season with salt and pepper.
Combine all ingredients in blender; blend until smooth.
Prepare barbecue (medium heat). Make crosswise slits in each fillet, cutting to within 1/4 inch of bottom and spacing slits about 3/4 inch apart. Brush glaze over top and into slits. Place orange slices in slits. Sprinkle fish with ground cumin, salt, and pepper. Place fish, orange side up, on grill; cover and cook until fish is opaque, about 8 minutes. Using wide spatula, carefully transfer fish to platter. Let rest several minutes. Spoon avocado sauce onto plates, spreading slightly. Arrange 1 fillet over sauce on each plate and serve.
Grilled Sweet Potatoes with Cilantro-Lime Viniagrette
2 lbs. sweet potatoes (four, long)
1/4 fresh lime juice
1 1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/2 cup olive oil
1/4 chopped fresh cilantro
Cover potatoes with cold salted water in a large pot, then bring to a boil. Simmer until slightly resistant in center when pierced with a sharp small knife, 25 to 30 minutes, then transfer to a large bowl of cold water to stop cooking. Drain well. When cool enough to handle, peel potatoes with a sharp small knife and quarter lengthwise.
Prepare grill for cooking.
Whisk together lime juice, salt, and pepper and add oil in a slow stream, whisking. Whisk in cilantro.
When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill potatoes in 2 or 3 batches on lightly oiled grill rack (over coals if using a charcoal grill), uncovered, turning, until grill marks appear and potatoes are just tender, 3 to 6 minutes total.
Serve potatoes warm or at room temperature, drizzled with vinaigrette.
Cucumber and Tomato Salad with Buttermilk Dressing
1 cup mayonnaise
3/4 cup well-shaken buttermilk
2 tablespoons white-wine vinegar (I added a little more too taste)
2 medium cucumbers, peeled and cut into 1-inch pieces
2 beefsteak tomatoes, cut into 1/2-inch wedges
1/2 red onion chopped
1 Tablespoon fresh dill (I added too taste)
Salt and pepper to taste
Whisk together mayonnaise, buttermilk, vinegar, and salt and pepper to taste until smooth, then whisk in dill. Add in cucumbers, tomatoes, and onion and mix well. Refrigerate for 30 minutes. Serve chilled.
Peach Crisp with Maple Cream Sauce
1 cup flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 stick regular butter, cut into small bits (I ended up using 1.5 sticks)
5-6 cups peaches, peeled and sliced (I used about 8 small peaches)
Zest of one half lemon
Fresh squeezed juice from one half lemon
2 Tablespoon real maple syrup, not pancake syrup (such as Cary's)
Maple Cream Sauce
1 1/2 cups heavy whipping cream
5 Tablespoons real maple syrup
3 Tablespoons light corn syrup
To make crisp:
In a medium bowl, stir together flour, sugars, cinnamon, nutmeg and salt. Add in cut-up butter and mash into flour mixture with a fork until well mixed and looks "crumbly". In another bowl mix together peaches, lemon zest, lemon juice and maple syrup. Pour peach mixture into small baking dish, such as an 8x8 glass dish. Sprinkle crumb topping over top until all is used. Cover with foil and cook in a 350 degree oven for 15 minutes. Uncover and cook for another 20-25 minutes until the top is crisp and brown. You can use the broiler to make it darker (but don't forget about it!).
For Maple Sauce:
Stir together all ingredients in a small saucepan over medium heat until thickened and reduced by 1/3. Stir constantly so nothing sticks to the bottom of the pan. It should take about 15 minutes. Store in refrigerator and serve cold over warm peach crisp.
Okay, now I'm hungry. Must go look for something to eat.