A SEAFOOD SUPPER WITHIN MINUTES ##GRILLED SALMON/ROASTED ROOT VEGGIES

Guys, the trick to this supper is prepping on the week-end or a day when you’ve sometime to spare. This moves makes a huge difference. You see, as I mentioned in an earlier post, I try to develop a cooking strategy whereby I roast a tray of root vegetables. These veggies act as a base for quite a few dishes.

ROASTED ROOT VEGETABLES
ROASTED ROOT VEGETABLES

On this particular day, I didn’t have a variety; however, I was super happy to have on hand, sweet potatoes, carrots, and onions. These were very satisfying and delicious after roasting.

On stove top, I  made a lemon/butter sauce and tossed in a few capers and olives I had on hand. Once again, I paid a visit to George; such a handy grill. George Foreman was wise to place his name on this gadget.

Anyway, after seasoning my salmon fillet with a pinch of salt, pepper and crushed garlic, I set aside for a few minutes for absorption of seasonings. I made sure to remove garlic before grilling commenced so as to prevent burning. Grill was sprayed with a little Pam and then I brushed salmon with olive oil and placed same on grill.

Salmon was grilled and left with amazing color and grill marks. This was then placed in skillet to soak up all the lemon and butter sauce along with the acid from the capers and olives. A squeeze of honey was added to sauce for a balance. With a garnish of fresh lemon and toppings of capers/olives, my grilled salmon was ready for serving on a bed of root veggies in minutes.

I DID IT MY WAY…..##EGGPLANT PARMESAN

Many territories around the globe, winter is in its peak. However, today, in my neck of the woods, it feels like summer. Guys, the temperatures are flirting in the early eighties and the humidity is above average. Now, what the heck is going on? I’ve my so-called Floridian winter gears. Well, sweaters and jackets are on hold nearby. I guess, I’ve to abandon same.

Anyway guys, lately dear Georgie (George Foreman grill)has been my friend. Thought it was the perfect and opportune time to put it to use. Decided on an eggplant parmesan. But first, I made my home-made tomato sauce with a few plump and sweet tomatoes I had on my counter. Along with three cloves of garlic,bell pepper, diced onion, and dried seasoning below, I simmered this ‘bad boy’ to a great consistency.

HOME-MADE TOMATO SAUCE SIMMERING ON STOVETOP
HOME-MADE TOMATO SAUCE SIMMERING ON STOVE TOP

Ingredients:

MAIN INGREDIENTS FOR EGGPLANT PARMESAN
MAIN INGREDIENTS FOR EGGPLANT PARMESAN
  • Eggplant
  • Tomatoes
  • Mozzarella cheese
  • Olive oil
  • Garlic
  • Parsley
  • Onion
  • Salt/pepper
  • Bell pepper

Method:

  1. After I made tomato sauce, I set aside.
  2. Rinsed and sliced eggplant. Then, I seasoned with salt and set slices for a few minutes so as to pull out the bitter taste and to flavor.
  3. Eggplant slices were brushed with garlic flavored olive oil and placed on hot and grill that was previously sprayed with Pam oil.
    EGGPLANT SLICES READY FOR GRILL
    EGGPLANT SLICES READY FOR GRILL

    4. Eggplant slices were grilled for approximately 10 minutes.

    GRILLED EGGPLANT SLICES
    GRILLED EGGPLANT SLICES

    5. After grilling of eggplant slices, these were topped with homemade tomato sauce and sliced parmesan cheese. Then, these were placed under the broiler for approximately five minutes for cheese to melt.

    GRILLED EGGPLANT SLICES TOPPED WITH HOMEMADE TOMATO SAUCE/MOZZARELLA CHEESE READY FOR MELTING UNDER BROILER
    GRILLED EGGPLANT SLICES TOPPED WITH HOMEMADE TOMATO SAUCE/MOZZARELLA CHEESE READY FOR MELTING UNDER BROILER

    6. After cheese was melted, I garnished my eggplant parmesan with parsley (Ran out of basil).

    EGGPLANT PARMESAN
    EGGPLANT PARMESAN

USHER IN THE WARM AND THE EXOTIC FLAVORS ##GRILLED SHRIMP IN A COCONUT/CURRY SAUCE

It seems like the whole world is under a cold spell. The blizzard of 2015 has made its mark on the New England region of the United States and other locales. Even sunny South Florida is experiencing 40’s and 50’s in temperatures. But, I’m not complaining; I’ve decided to go Jamaican with an infusion of Mediterranean spices and flavors.

GRILLED SHRIMP IN COCONUT/CURRY SAUCE WITH JASMINE RICE/WARM KALE/SALAD
GRILLED SHRIMP IN COCONUT/CURRY SAUCE WITH JASMINE RICE/WARM KALE/SALAD

I simmered some fresh coconut milk to a custard-like consistency on low to medium heat. To that I added a pinch of curry power about 1/4 teaspoon, chopped onion, garlic, minced scotch bonnet peppers (optional), thyme, all spice (pimento), a pinch of salt and pepper. Had a few grape tomatoes on hand and decided to toss in with a pinch of sugar.

At this point, my Georgie (George Foreman grill) entered the picture (so glad I decided to pay him a revisit). A drizzle of olive oil was added to shrimp. Then, salt and black pepper were added to taste along with a pinch of curry power and crushed garlic.  After removing garlic from shrimp, they were then placed on heated/oiled grill for 2 to 3 minutes.

Grilled shrimp were then added to coconut/curry sauce (off the burner) in order to soak up all the delicious and exotic flavors.  Shrimp dish was served with steamed Jasmine rice along with a warm kale salad.

Guys, my palate was transported to Jamaica and the Mediterranean isles with the coconut/curry sauce. Now, those are what good things are made.

DESSERT/COCKTAIL TO CLIMAX MY MEAL #GRILLED PINEAPPLE WITH STRAWBERRIES/CREME

Sometimes, my dear palate has a mind of its own. Went a shopping a day ago. There I beheld golden and juicy pineapples beautifully displayed. What do know? My palate hopped out of the box. After all, it’s winter, Florida-style of course (temperatures in the 50’s and 60’s). It’s such a treat to be able fetch these types of fruits all year round.

Being receptive to my twin (my palate), I decided to grab one. Oh, fantastic choice. As I told you before, I’ve resurrected my dear George (George Foreman grill). So, I retrieved my cut board and cut my oh so amazing pineapple in slices and dried off. And, with a drizzle of a little Pam, I grilled a couple of pineapple slices. Hmmmm, such a wise choice.

Sliced pineapple
Sliced pineapple
Pineapple slices ready for grilling
Pineapple slices ready for grilling

Guys, it was an awesome decision. The pineapple turned out to be super sweet, just about right for dear palate. I served my grilled pineapple slices with sour cream and strawberries along with a garnish of fresh mint. On the side of course, I had to pair with a glass of Merlot. Cheers guys!!

Merlot and grilled pineapple with strawberries/creme
Merlot and grilled pineapple with strawberries/creme

THE REEMERGENCE OF GEORGE ##GEORGE FOREMAN GRILL#GRILLED TILAPIA

Dear George and I have been detached for quite sometime. Due to the uprooting in my life, he (perhaps, I should say ‘it’), somehow got shuffled amid the pots and pans in my cupboard. That is to tell you how much I grill and needed another piece of gadget.

You see, the real George Foreman has a convincing way of letting the mass know how much a gadget is needed. That trusting face and salesman talk will get one purchasing absolutely anything. By the way, doesn’t the guy age? Love that smile of his and baby face. Many of us should take a big cue from him. He’s certainly knows how to reinvent himself.

Anyway, just the other day, while I was rummaging through and rearranging my pots and pans, there under a huge stock pot was my George Foreman grill. I yanked it out and smiled. Somehow, it brought back memories of when I couldn’t put it down. I used to grill everything in sight.

And so, I dusted and cleaned the ‘old guy’ off and made me a grilled salmon dish. True to form, it worked quite excellently with all the marks. And so, on this day, I have decided to revisit dear George. After all, it’s a new year, and I’m trying to be healthy as much as I can.

Thus, I decided to grill yours truly a few pieces of tilapia fillets.

Seasoned Tilapia fillets on George Foreman Grill
Seasoned Tilapia fillets on George Foreman Grill

Fillets were seasoned with salt, pepper to taste along with a clove of crushed garlic. I made sure to remove garlic before I placed on oiled grill. Also a drizzle of olive oil was added to both sides of fish. It took approximately six minutes to grill same along with the sliced lemon on top.

I served my grilled tilapia fish with a lemon/white wine buttery sauce with bits of red bell peppers as toppings. In addition, servings of seasoned yellow rice and garlic kale completed the dish.

Something tells me that I will be utilizing ‘Georgie’ a lot. I’m happy.