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Grilled Bruschetta Lamb

Hello Again Everyone!

I apologize for the downtime, I have been taking copious pictures, notes and brainstorming sessions down, and just have been completely slack about getting posts up here on the blog. I am making a promise now to do way better from here on out, I swear! 🙂

Anyways, I wanted to start us back on track with a meal I made the other night using a slew of yummy ingredients. I stopped by at my friends at The Enchanted Olive and they were teasing me a bit about my slackness on the blog. So thank them for the boost and post here!

In their honor, and to give them a ‘thank you’ for kick-starting me back into my blog posts, I am posting a recipe that I created using quite a few of their creations (oils & vinegars below are all theirs!). So here goes, the Grilled Bruschetta Lamb, all for you!

Grilled Bruschetta Lamb, Grilled Corn, Bruschetta Salad, with sliced cukes & bread on the side!

Ingredients:
3 lamb chops
1 14 oz can diced tomatoes, drained
1 very small onion, diced (you can add more or less depending upon how onion-y you want it)
1/2 cucumber, diced
2 teaspoons chopped basil
2 teaspoons Sundried Tomato, Parmesan & Garlic Olive Oil
4 teaspoons Butter Olive Oil, divided
2 teaspoons Herbs De Provence Olive Oil
2 teaspoons Pecan Praline Balsamic Vinegar (specialty vinegar available only in the store, can substitute in any nutty vinegar instead though!)
2 teaspoons Fig Balsamic Vinegar
2 ears of corn, not shucked
2 cups Lettuce or Spinach

Directions:
*** Start your grill. Mine is a propane grill, so it didn’t take very long to heat, however if you have a charcoal grill – heat it up, heat it up! Once that is going, commence to making your food! ***
1) Drain your tomatoes, dice your onion and cucumber, and combine them in a small bowl. Add in your basil, olive oils (only use 2 tspn of butter) and vinegars and mix together until well blended. You now have your bruschetta!
2) Place your lamb chops on aluminum foil and top with the bruschetta underneath and on top. Let sit in the fridge for 10-15 minutes.
3) Take your ears of corn, and drizzle 1 teaspoon into each at the top of the husk so that it flows down into the entire ear of corn inside the husk.
4) Place your ‘buttered’ corn, still in the husks, directly on the *hot-and-ready* grill rack. You can peel off the outermost layer only, if you choose, if you don’t want to grill the entire husk. Leave on the grill for approximately 20 minutes, turning at least once.
5) Add your lamb to the grill, still in the foil, and leave for 10-20 minutes, depending on if you want the lamb cooked medium-rare or well done. I did this right next to the corn, and they cooked well side by side.
6) Remove items from the grill, shuck the corn, plate with additional bruschetta on top of the lamb, and enjoy!
7) For the salad, add your remaining bruschetta and other 1/2 of the cucumber to the lettuce/spinach, then top with your favorite dressing. May top with cheese if you want, but not needed for this salad!
8) Homemade Dressing (Extra): If you prefer, you can just drizzle the salad with the Fig BV and the Sundried Tomato Oil for a quick and scrumptious fix!

I hope you enjoy this one as much as I did when I made it, and for all of my friends at The Enchanted Olive – thank y’all for the inspiration you provide with your product selections!

Craft You Later,
Beth

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 voilĂ , 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

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