Happy Monday!  How was your weekend?  Mine was very nice and relaxing.  The birthday celebration was very good.  I had 3 bowls of ice cream over the weekend complimented with great food as per usual.  The birthday presents were very well thought out as you will see below.

Before we get to the birthday present pics I wanted to share with you the details on the Potato Crusted Halibut that John Pritchard and I cooked as part of my visit to his kitchen.  When I think back of this dish I have to hold myself back from drooling at the thought of the crunchy fish outside complimented by the sweet fragrant tomato jam.  The smells in the kitchen while this was happening was nothing short of amazing.  I still remember the photographer saying “WOW this smells really good guys,  it is around supper time and this is not helping me.”

Take a detailed look at the recipe.  There are a lot of ingredients and a lot of steps to make it happen but the steps are not complex and the ingredients are common for the most part.

Potato Crusted Halibut

Ingredients

• (4) 6 oz portions of halibut fillet (off the skin)
• 4 med russet potatoes, peeled
• 2 eggs
• Hint of cream
• 1 Cup All Purpose Flour
• 1 Tbsp. chopped fresh thyme
• Salt & Pepper
• Oil for pan frying

Method

1. Grate potato and cover with a little water….drain and pat dry on a towel.
2. Pat dry the halibut, season with Salt & Pepper.



3. Dust fillets with flour and dip into the eggs (beaten with the cream).
4. Let any excess egg drip off.
5. Take ¼ of the grated potato and cover all sides of the fillet and gently apply pressure to ensure that the potato sticks.



6. Repeat with the remaining fillets.
7. Season with Salt & Pepper and chopped thyme.
8. In a med hot pan, add enough oil to just cover the bottom of the pan (cast iron works well).



9. Add fish and cook until just becoming golden,turn fish over and then place pan in a 385f oven for approx. 10-12 minutes.

Sauteed Cabbage

Ingredients

• ½ fresh green cabbage
• 2 med shallots sliced thinly
• 2 cloves garlic chopped finely
• 4 slices of bacon
• fresh chopped thyme, tarragon and parsley
• 1/8 Cup sugar
• ¼ Cup white wine or champagne vinegar
• 1/4 Cup chicken stock
• 1 Tbsp. Butter
• Salt & Pepper

Method

1. Slice bacon thinly, add to sauté pan and cook until just taking colour.





2. Add thinly sliced cabbage, shallots and garlic and saute until softened and fragrant.



3. Add remaining ingredients and increase heat to high, stiring frequently until most of the liquid had been evaporated.
4. Check seasoning and add butter;stir and serve.
5. ENJOY!

Tomato Jam

Ingredients

• 2/3 Pt cherry or grape tomatoes
• 3 shallots finely shopped
• 1 clove garlic
• 1 Tsp. chopped fresh ginger
• 5 cardamom pods
• 3 whole cloves
• A pinch cinnamon
• ½ Tsp. garam masala
• ¼ Cup sherry vinegar
• ¼ c light brown sugar
• Salt & Pepper

Method

1. Add sugar and vinegar in a small sauce pan over med heat.



2. Let sugar caramelize slightly (not too dark…stop before sugar smokes),add garlic,shallots and spices and let cook over med heat for a couple of minutes
3. Then add the tomatoes and cook until softened and a jam-like consistency is achieved





4. Season with Salt & Pepper…you can also adjust the sweet and sour balance with more sugar and/or vinegar.
5. ENJOY!

Zesty’s Birthday Presents

This year’s presents are exactly what I needed.  I have been wanting a nice pan with handles that I can sear on the cook top and then pop in the oven to complete the cooking and now I have one.  Whoooo Hooooo thanks Mrs. Zesty.

The kids made me a couple of paintings as well as junior built me a stairway car with lego.  I also got a pastry cutter, chop knife and scoop, a cheese grater and a very cool cookbook.

Oh I also got some cash!  Alright I have to do some work.  Have a super Monday and we will talk again on Wednesday. What is your favorite Birthday present ever? Tell me in the comments.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Happy Monday!  I am on the road again this week visiting clients in Mississippi and West Virginia.  Despite the travels, I have some recapping to do from the camping extravaganza from last week.  I had a blast! We had a blast!  We ate great, the weather was very nice except one rainy day and the kids thoroughly enjoyed themselves.

On to the Food

One evening we invited some friends up to the trailer for a dinner at the picnic table.  I was tossing around the menu ideas all day when I finally came up with a hoisin honey chicken breast topped with a fresh mango/pear salsa, grilled sweet potatoes with a brown sugar/butter glaze and a simple orange avocado salad.  I also did a quick grilled zucchini with a orange garlic marinade to compliment the salad.

The prep was fun and at the same time a little different and challenging with limited supplies.  Counter space was definitely at a minimum as well but indeed we did prevail.

Chicken Marinade

Ingredients

• 5 Boneless Skinless Chicken Breasts
• 4-5 Cilantro sprigs
• 2 Tbsp. Hoisin Sauce
• 2 Tbsp. Soy Sauce
• 1 Tsp. Ginger
• 1 Clove garlic
• 3 Tbsp. Balsamic Vinegar
• Salt and Pepper

Method

1. Combine all ingredients in a large bowl and let sit for 1-2 hours before grilling.
2. Preheat grill over medium heat.
3. Place chicken and let sear on one side ( about 6 minutes )
4. Flip and continue cooking on other side until cook through
5. Remove from heat and cover with foil to let the juices move back to the center of the meat.
6. ENJOY!

Mango Pear Salsa

Ingredients

• 2 Mangoes
• 2 Pears
• 1/4 Cup cilantro ( chopped )
• 1 shallot ( finely chopped)
• 1 Tbsp.  Hot sauce
• Juice of two limes
• 2 Tbsp. Olive oil

Method

1. Peel and chop both the mangoes and the pears
2. Place in a large mixing bowl and add all other ingredients.
3. Let flavors come together for at least 30 minutes in the fridge.
4. Place on top of bbq chicken.
5. ENJOY!

2 Way Potatoes

Ingredients

• 3 Sweet Potatoes
• 3 PEI Russet Potatoes
• Fresh rosemary
• Drizzle of Olive oil
• 1 Clove Garlic
• Salt and pepper
• 2 Tbsp. Butter
• 2 Tbsp. Brown Sugar

Method

1. Peel potatoes and microwave potatoes for 9 minutes
2. Cut into medallions and place in two separate bowls
3. For the russet potatoes combine rosemary, olive oil, garlic, salt and pepper and mix to coat.
4. Grill over medium heat to achieve char marks and until they are fork tender with a nice crust.
5. For the sweet potatoes, toss with olive oil, salt and pepper and grill over medium heat.
6. In another bowl, melt butter and brown sugar in the microwave and brush on the sweet potatoes as you grill each side.
7. Cook until a crust is formed and they are tender on the inside.
8. ENJOY!

Orange Avocado Salad

For the orange avocado salad, you can refer to the full recipe.  The flavors in here are amazing and really a nice fresh flavor for the chicken and the starchy potatoes.

Zesty Tip: When preparing for a dinner party – take the time and organize the menu, ingredients and the prep time.  This will allow you to enjoy the company as opposed to sweating in the kitchen.

I am aboard the plane to Alabama and then driving over to Tupelo.  I hope you have a super Monday.  Stay tuned for a simple grilled quesadillas that impressed the pickiest of eaters.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Happy Friday.  As promised, a fun little post today thanks to some free goodies that were sent to me from the fine folks at Swanson Health products.  Included in the package last week are Natural Organic Almonds ( YUM), Raw Organic Honey and some Eden Organic Kamut Pasta Vegetable Spirals.

I have never tries Kamut before so I was quite anxious to give it a whirl.  I will try anything once but I was a little unsure what to pair it with.  I decided to keep it an all “vegetarian” dish.  Anyone proud of me?  Really simple dish that was quite long lasting and filling.  The pasta had a great flavor and I will definitely eat it again.  Not sure I can buy it here so I will have to hit up Swanson or the Eden folks for some more.

Ingredients

• 2 Cups Kamut Vegetable Spirals
• 1 Can 15 oz Black Beans ( drained and rinsed)
• 2 Cups baby spinach
• Handful of grape tomatoes
• 1 Tsp. Olive oil
• 1 clove of garlic ( chopped)
• Splash of lemon juice
• 1 Tsp. cumin
• Salt and pepper

Method

1. Cook Kamut according to the directions.
2. In a separate sauce pan, heat over medium and add olive oil
3. Toss in black beans and tomatoes and begin to cook through
4. Add garlic, lemon juice and cumin and let cook for 3 minutes
5. Toss in spinach, salt and pepper.
6. Drain pasta and add in to bean mixture.  Mix well and serve.
7. ENJOY!

Zesty Tip: Be gentle on the black beans, you do not want to have them turn into mush so when you are stirring them be sure to stir underneath them and try not to break them down.

I love getting free stuff sent to the house.  I am just like a kid when that happens.  I get so excited and get the whole family involved.  If you are a blogger, what was the favorite package you ever received?

Have a super Friday and a fantastic weekend.  Mine is action packed and will fill you in on Monday.  Rumor on the street is that we may be going to the Stock car races.  Zesty Junior’s eyes lit up like glow plugs and cannot wait.

Take care

zesty

Download my Free Recipe Book: Simply Zesty