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Swordfish with Island-Mediterranean Orzo

Hello Cooking Friends,

I was in the mood to clean out my freezer the other night, so I decided to make up some swordfish steaks I had sitting in there. I wasn’t sure about sides, but canned corn is always a winner for me, and so is orzo pasta mixtures. So voilà, that is what we’re cooking today. Or rather what I’m telling you about today that I cooked earlier this week. Details. Blech.

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Swordfish Dinner, mmmm!

For any of you that have not had the pleasure of trying swordfish, this is a very meaty fish. Think more like chicken or pork in the consistency and thickness of flavor. It is delicious, not overly fishy at all (compared to tuna especially), and incredibly easy to cook.

I pan-seared the swordfish for this recipe, so for those of you who have always wondered how to do that – here we go. For everyone else, well, you’re stuck with us too! Hang on and enjoy….

What you’ll need (plus 1 skillet or frying pan and a wooden spoon):

– 2 swordfish steaks (thawed completely, preferably overnight in the refrigerator)
– 2 teaspoons ground chipotle chile powder (like this), separated
– 1/8 cup Butter Infused Olive Oil
– 2 tablespoons Pineapple White Balsamic Vinegar, separated
– 1 tablespoons Blood Orange Olive Oil
– 2 teaspoons fresh ground pepper, separated
– 3/4 cup uncooked Orzo Pasta
– 1 clove garlic (fresh), shelled and chopped into tiny pieces
– 1/2 cup frozen peaches, diced
– 13.5-oz can spinach, drained fully
– 1 + 1/3 cup water
– 1 can sweet crisp corn, drained
– 1 tablespoon butter or margarine

Into a skillet over low-medium heat, pour your Butter Olive Oil, 1 tbspn Pineapple Balsamic, 1 tspn Chipotle Chili Powder, and 1 tspn ground pepper. Stir well until fully combined. Once heated enough where the oil starts to bubble, add your swordfish steaks. I was cooking for 3 so I sliced my steaks in half, but you don’t need to do that.

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Searing swordfish....

Keep your skillet over low-medium heat for about 8 minutes. Every 2 minutes, flip your swordfish steaks. This will sear them evenly on both sides. After you’ve flipped them 4 times, reduce heat to the lowest possible, and flip once more for each side after 3 minutes of additional cooking. This allows for a total of 14 minutes of cooking, but promotes even searing and flavors on your steaks.

Warning: oil will splash while you’re flipping so be careful! Use a broad wooden spoon to flip easier and from more of a distance from hot oil.

Once you’ve finished cooking the steaks, remove to a plate to let sit. Keep the liquid in the pan, and keep the burner on low heat. Add 1 cup water to your pan, quickly, and stir the juices and water to keep the smoke to a minimum. Yes, that is experience trying to guide you away from my mistake. The stove fan may be needed above your oven for this for a few minutes!

Once you have your water added and stirred around, pour in your orzo pasta. This will not fully cover the pasta, but will more look like you’re soaking it. This is what you want. Up the heat to low-medium and let cook for 8 minutes or so, stirring every few minutes to keep pasta from sticking.

While you’re letting the pasta soak/cook, chop your garlic and peaches (in that order) and add to your pasta. Add in 1 tbspn Pineapple Balsamic, 1 tbspn Blood Orange Olive Oil, 1 tspn Chipotle powder, 1 tspn ground pepper, 1/3 cup water,  and your well-drained spinach. Mix well. Cook this for about 5 minutes, stirring every minute, until pasta is tender and garlic & peaches are softened. Remove from heat. Let sit for 3 minutes, stirring twice, to soak in the flavors.

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Making orzo pasta!

While you’re letting this sit, pour your canned corn into a microwave-safe bowl, add 1 tbspn butter, and microwave for 2 minutes. Stir.

Once this completes everything is ready to serve. You may need to microwave your swordfish steaks for 30-40 seconds, if they’ve started to cool a bit. I didn’t time it the best when I did it, but that quick nuke did the trick and didn’t sacrifice flavor at all!

Plate your orzo mixture and place your swordfish on top. Plate your corn next to this. Garnish if desired with a thawed peach or sprig of parsley, but you don’t have to do that.

Enjoy!

Craft You Later,
Beth

Baking Is Science For Hungry People: Belgian Chocolate Truffles

Hello Friends,

I mentioned yesterday in the Charlotte Beer Babes September Beer Class post that I would be giving everyone the lowdown on the Belgian Truffles that I made for the beer event.

As promised, here we go into chocolate land!

So I had been researching and trying to find some good, easy to transport Belgian recipe ideas for the Belgian Beer Class that we were doing for September, and all I could really find were mussels (I love y’all but not that much!), endive (doubt that would’ve been eaten), Waffles (hard to transport), and truffles (winner winner truffle dinner!). I think I chose well. 🙂

So to make the truffles, I needed a recipe to go off of, and I found a great one from the Belgian Travel site. I did change a little, but these were SUPER easy to make up. Warning: you will become addicted to these, and they do take some handling work to assemble… totally worth it though!

Take 1/4 cup of butter and 8 oz of bittersweet chocolate chips (I use Ghiradelli) and melt in a metal baking bowl placed inside a saucepan filled with water (double boiler cheat!) over low heat, stirring occasionally to keep smooth. Use a wooden spoon or silicone spatula for best results.

Once completely smooth, remove from heat, stir for 15 seconds, and then add in 1 tbspn vanilla extract and 3/4 cup sugar. Stir until completely dissolved. Place the mixture in the freezer for 25 minutes, stirring every 5 minutes, until starts to harden just a bit. Mixture should still be a little liquidy.

Remove the bowl from freezer and add 1/3 cup powdered sugar to the mixture, stirring until fully incorporated. Take a cookie sheet that will fit in your fridge, and line with wax paper. Take 3 small bowls and place 1/2 cup coconut flakes, 1/4 cup cocoa powder, and 1/4 cup chopped pecans (or similar nut) in each “topping bowl”.

Take pinches of your chocolate mixture and roll into 1-inch balls in your hands, then roll the ball in one of the 3 “topping bowls”. Place on cookie sheet in rows, and note that you don’t need to have space between these like you do anything you’re baking. Once sheet is filled completely, place in fridge for 1 hour to allow to set.

Serve and enjoy! (Tip: These go especially well with darker beers like the Pater 6 we tasted in Beer School!)

cocoa belgian truffles chocolate no bake desserts

Cocoa Belgian Truffles!

coconut belgian truffles chocolate no bake desserts

Coconut Belgian Truffles!

pecan belgian truffles chocolate no bake desserts

Pecan Belgian Truffles!

Craft You Later,
Beth

Baking Is Science For Hungry People: Black Cherry Pie

Hello Baking Fiends,

I was recently up in the Traverse City area of Michigan visiting my grandparents, and they had gone cherry picking recently. Now, for those of you not familiar with that area, it is cherry country. So when they picked & bought the Cavalier cherries in a 3-pound bunch, they were ripe, fresh, plump, and oh-so-sweet. YUM.

Sweet As Cherry Pie!

To start, we took about 2.5 quarts of the black cherries and pitted and de-stemmed them. Now, there is a nifty thing called a cherry pitter

Cherry Pitter!

However I took a knife and just sliced (like an apple) around the cherry flesh to get the pit out. Ended up being like 2 slices for most cherries to get all the cherry flesh off the pit. This also ended up taking about 15-20 minutes when all was said and done. It also looked like a cherry bloodbath on the table, so be forewarned NOT to do this over white pants, or on a table that doesn’t clean up easily!

Now, take your cherries and add about 1/3 cup brown sugar, 1/4 cup sugar, 2 tspn vanilla extract and 2 tspn honey (drizzled), and mix well. Let this sit for about 15 minutes to soak in the flavor best.

Meanwhile, I needed to make a crust. Normally I use the Jiffy Pie Crust, however since we didn’t have any handy, I just basically made one up. Dangerous, I know, but since I sample as I go, I figured I’d be okay…

Crust:
Mix 1 cup flour, 1/3 cup sugar, 1/2 tspn baking powder, 1/4 tspn salt together. Add in 1/4 cup brown sugar and 1/2 cup butter (softened & cut into pieces). Mix well until forms a nice dough. Place in a Pam-sprayed pie plate, with the crust going to the very edges of the dish in a thick layer. Take a knife and make a few indents in the bottom, to help avoid the crust trying to rise during baking, thus spilling the yummy parts onto the stove ‘floor’! Oh, and you should have enough crust leftover to do either a second smaller pie, or a thin top crust. 😉

Now that you have that created, pour in your cherry filling. At this point, you can either top with the thin top crust you had enough dough leftover for OR you can make a streusel-crumble topping. I did the topping, myself! 😉

Crumble Topping:
Mix together 1/4 cup flour, 1/4 cup sugar, 1/4 cup brown sugar, 1 tspn ground cinnamon, 1/2 cup butter (softened and cut into pieces) until, well, crumbly! Top the pie with this evenly.

Voilà: Black Cherry Pie!

Now bake the pie (preheated oven) at 400 for 15 minutes, then reduce heat to 350 and bake for an additional 45 minutes. The pie will look bubbly and browned on top, and will be very juicy – just to warn you!

I wish I had taken a picture of this pie with a scoop of vanilla ice cream, however it didn’t last long enough for me to think of it! 😉 I think in about 15 minutes the whole thing was demolished! YUM!

So let me know what you think of this recipe, especially if you’re a pie lover like me, and how you like my sweet crust concoction! Until then…

Craft You Later,
Beth

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