Jerk Halibut with Peach Salsa

In honor of me being back at home, back to focusing on cooking and writing, we’ll kick it back off with a little two-fer — everyone’s favorite! On one of my first trips to Jamaica I brought home Grace’s Jerk Seasoning to try to bring a little bit of Scotchie’s back to NYC. This stuff is SERIOUSLY hot so I like to balance it with a bit of coconut milk and serve whatever marinated protein (in this case, halibut) with a heaping helping of a fruit-forward salsa. Let’s do it!

SHOPPING LIST: 2 lbs. halibut, Grace’s Jerk Seasoning, 1 can coconut milk, 1 peach, 1 tomato, 1 jalapeño, 1 lime, adobo seasoning, salt, black pepper

The first thing you are going to do is marinate your fish. Slice your halibut into individual servings, about 2×2 inches, and season both sides of the fish with your classic adobo. In a bowl, combine 4 tB. of Grace’s Jerk Seasoning with 1/2 cup of coconut milk (make sure to shake the can before opening). Pour the seasoning over your fish and mix well in a bowl, or you can add your fish and marinade to a large ziplock and massage it gently. Allow the fish to marinate 30 minutes or so.

In the meantime, let’s get to that salsa. Chop up one large peach and one large tomato into even cubes. If you can find a YELLOW tomato I actually love that for this salsa for the uniformity in color. Combine the chopped peach and tomato in a SMALL STRAINER and then dice 1/2 a fresh jalapeño VERY finely. (This is one of those recipes that could totally have 1/4 of a diced red onion as well but the prince doesn’t love onion I didn’t include it this time). Add your jalapeño to the salsa and season with salt and pepper. Mix well and then allow the strainer to sit over the sink for 10 minutes because the salt will draw liquid from your fruit and vegetables and you want to get rid of this excess liquid. After the ten minutes, put your simple salsa in a serving bowl and finish the zest and juice of one lime. Mix the lime in and you’re good to go.

Now get your BBQ nice and hot and you’re going to grill your fish until its fork tender and almost falling apart. That’s what I love about halibut – you can easily tell when it’s perfectly don’t when the ends beautifully flake off. The fish is going to take about 4 minutes on each side. The key for me is to keep lathering the fish in the excess marinade while it’s cooking. The more the merrier. Serve up your freshly grilled halibut with your beautiful peach salsa and let the combination of sweet and spicy flavor your evening.

Grilled Cabbage + Avocado Caesar

By now you probably know I love cabbage – I wrote an Ode to Cabbage, gave cabbage the Cacio e Pepe treatment, braised it in peanut butter, and created a bunch of slaws like this and this. I’m always shocked when people come over and have never thought to throw their cabbage on the grill before – it’s one of my favorite summer hacks – but it was time to step it up a notch, or two!!!!! The combo of the grilled cabbage, and the melt-in-your-mouth grilled avocado, is a certified winner!

SHOPPING LIST: 1 head green cabbage, 2 ripe avocados, Caesar dressing, shaved parmesan cheese, coconut oil, salt, pepper, onion powder

The first thing we are going to do is slice the end off the cabbage and remove any outer dirty leaves. Then, slice your cabbage into thick-cut steaks. Brush both sides of the cabbage with coconut oil and season both sides with salt, pepper, onion powder. Slice your avocados in half, remove the pits, and then rub the avocado flesh with coconut oil and season again with salt and pepper. On your outdoor barbecue, grill your cabbage steaks until they are nice and charred on both sides – about 5 minutes on each side. When you flip the cabbage steaks, throw on your avocado, flesh-side-down, and allow the avocado to grill for 3-5 minutes until it has beautiful char marks. Bring your grilled vegetables inside and place the cabbage steaks on a cutting board and give them a rough chop.

Place the chopped, grilled cabbage on your serving dish and then use a spoon to remove the flesh of the halved avocado in one piece. Slice the avocado halves into three equal pieces and then evenly distribute the charred avocado slices on top of your bed of grilled cabbage. Finish with a GENEROUS drizzle of homemade Caesar OR your favorite store-bought dressing (I love the Primal Kitchen version). Final touch – disperse a handful of SHREDDED parmesan and that’s all she wrote. Honestly, I have never grilled avocado before – and this is simply too good to be true. Throw some grilled shrimp or chicken on this and you could have an ENTIRE meal on one platter.

Macaroni Pie

In college my friend used to whip up his famous “macaroni and cheese” using milk, American cheese and angel hair pasta. So simple yet so satisfying. This is sort of an homage to that, but more so it’s just an interesting way of serving a spaghetti side-dish in a unique, sliced manner. I put my French cooking education to work here – making a quick béchamel to really help bind the pasta and keep each bite creamy and delicious.

SHOPPING LIST: 1 box angel hair pasta, 1 stick unsalted butter, 2 eggs, AP flour, milk, American cheese, shredded mozzarella, parmesan cheese, ground mustard, nutmeg, salt, pepper

First, wipe your skillet with olive oil and throw it into a 375 degree oven to pre-heat while you’re prepping. Since we are using a long pasta, I actually like to boil the pasta water in a wide, shallow saucepan. (You can totally use 2 pots for this and cook your pasta + prepare you sauce simultaneously but for the ease of filling your sink with dishes I am going to explain this a 2-part process.)

Especially since this is a BAKED pasta recipe, we are going to make sure to UNDERCOOK our angel hair – no more than 6 minutes!! Strain your al dente angel hair (reserving a 1/2 cup of pasta water JUST in case) and immediately give it a toss in about 1/2 cup of olive oil to ensure the strands don’t stick together. I like to use tongs to mix the pasta with the olive oil to really make sure that your strands are well-coated.

Once your pasta is strained, you can give the same pot a quick cleaning and use it for your béchamel. Melt the entire stick of butter over medium heat. When your butter is totally melted, add 1/2 cup of flour and whisk well. Bring the heat to medium-high and allow your roux to begin to bubble and cook. I like to cook my roux for about 90 seconds. Add 4 cups of milk and continue whisking. Your milk will begin to thicken into a beautiful cream sauce – your basic béchamel. Turn your heat down to low and add 1/2 cup of shredded mozzarella and 4 slices of American cheese (I just rip the cheese with my hands). Season your béchamel with 1 tsp. ground mustard, 1 tsp. black better, 1/2 tsp. nutmeg and 1 tB. salt. (If your cheese sauce is getting a bit too thick, you can always thin it out with some of your pasta water.)

Add your pasta directly into your cheese sauce and mix thoroughly. Give both eggs a quick mix in a cup and then add them directly directly into the pasta mixture, using your same tongs to really incorporate everything. After the egg is mixed in, remove your hot skillet from the oven and add the pasta directly into your hot skillet, using a spatula to flatten the top. Finish with 1/2 cup of parmesan cheese and a final sprinkle of salt and pepper.

Bake your Macaroni Pie in the oven for 18 minutes (rotating half-way through) or until the parmesan is starting to brown and bubble. ALLOW the pie to cool! If you serve this too hot, you won’t be able to cut perfect slices of macaroni pie. This is an awesome dish to bring to other people’s houses because it presents really beautifully and can be re-heated quickly and easily since it’s served in the cooking dish. The only problem about bringing it to someone else’s house (as I learned this weekend) is then you don’t have the leftovers. Oh, the things I would have done with that Macaroni Pie.

Grilled Zucchini Salad

I know what you’re thinking: SHE DID IT! Sure did. Found a delicious and simple way to serve up all that zucchini from your garden. DISCLAIMER: I think I killed my garden after the first couple harvests so this zucchini is actually from a friend’s garden but the funny thing about gardening is like – you could just let your friend do it for you – the zucchini tastes the same no matter who grows it. Ha!

SHOPPING LIST: 3 zucchini, 1 lemon, ricotta salata, hazlenuts, chopped garlic, olive oil, truffle oil, garlic salt, pepper

Thinly slice your zucchini LENGTHWISE so you have long, thin zucchini ribbons. In a small bowl, combine 1 cup of olive oil with 2 tB. of truffle oil and 2 tB. of chopped garlic. Mix well and use a pastry brush to smother your zucchini ribbons in your homemade garlic-truffle oil. Sprinkle each side of the zucchini with garlic salt and pepper. Give them a QUICK grill – about 2/3 minutes per side – you want LIGHT grill marks so you’re zucchini ribbons are soft and pliable.

Pile your grilled zucchini ribbons on your serving plate. Freshly grate 1/2 cup of ricotta salata directly over the zucchini and top with 1/3 cup of chopped macadamia nuts (or toasted pine nuts or hazelnuts would work well here too). Finish with the zest and juice of one lemon to brighten all of the flavors. A sprinkle of red pepper flake would also be a nice finishing touch here – pulling double duty with a splash of HEAT and COLOR!

Ginger Scallion Cauliflower

If you follow my instagram @TheGluttoness you’ll know a couple of things – I have been addicted to my own Ginger Scallion Sauce and I’m always looking for an easy way to spice up my family’s favorite – roasted cauliflower. **Granted, I usually keep a plate of plain roasted cauliflower for the kids before I take a quick detour to flavortown**

SHOPPING LIST: 3 heads cauliflower, 1 bunch of scallions, ginger knob, chopped garlic, jalapeno (optional), lime, olive oil, coconut oil, sesame oil, salt, pepper, garlic power, ginger powder

You know how this goes. Preheat your oven to 400 degrees, using the convection function if you have that option. Remove the florets from your cauliflower and lay on a sheet pan. Drizzle with melted coconut oil and season with salt, pepper, garlic powder. Toss well so all of the florets are equally coated in oil and seasoning and bake for 40 minutes. 

While your cauliflower is cooking, mix up a batch of your Ginger Scallion Sauce. Drizzle 4-5 tB. of your Ginger Scallion Sauce over your cauliflower and finish under the broiler for 5 minutes. Give the cauliflower another 5 minutes to cool after removing from the oven – I find that allowing the cauliflower to cool gives it a minute to “set” whereas sometimes the florets are too soft to move right out of the oven. Finish with an extra drizzle of your sauce, because WHY NOT!!!!!!! and then instantly question why people eat plain roasted cauliflower in the first place.

Macadamia Nut Pesto

Remember that incredible Blackberry Salad with the macadamia nuts?! Well I had some leftover macadamias and the ONLY good thing my house renters did was leave me a ton of fresh basil so it only seemed natural to riff on a classic pesto (which usually has pine nuts).

SHOPPING LIST: fresh basil, macadamia nuts, chopped garlic, parmesan cheese, olive oil, lemon, salt, pepper

Give you fresh basil a quick rinse and dry and then you want to get about 2 cups of basil leaves into your food processor. Top the clean basil leaves with 1/2 cup of macadamia nuts, 3/4 cup of parmesan cheese, 2 heaping tB. of chopped garlic and the juice of one lemon. Lastly, add 1/2 cup of olive oil and begin to pulse your food processor until your pesto becomes chunky and emulsified. If your pesto needs more liquid, add 1 tB. of olive oil at a time until it’s easily blended. Finally, add two pinches of salt and one pinch of black pepper and give it one last pulse to blend the seasonings. Your finished pesto should like so:

Now for your pasta. We’re really big fans of the Anna Long Fusilli pasta these days but you can use ANY pasta of your choice. Regardless of noodle, there are a few keys steps to really making this dish perfectly. First of all, make sure you are cooking your pasta in HEAVILY salted boiling water. You want to par-cook your pasta – for this dish I cooked the pasta for 11/12 minutes – and then retain 1/2 cup of the pasta liquid before straining your pasta.

To finish your pesto pasta, add 2 tB. of olive oil (or even butter) to a saucepan with the 1/2 cup of pasta water and 3/4 cup of your pesto sauce and heat over medium heat. The pasta water and oil will loosen your pesto and create a creamier sauce. Re-add your pasta to the pan and continue to cook the pasta 2 minutes in the pesto sauce. Finishing your pasta this way will allow the pasta to really soak in and absorb all of the flavors of the pesto. Give the dish and another pinch of salt and pepper and quick toss before serving. A little red pepper flake would be a nice touch here if you’re cooking for people who like things to have a kick (like me).

** Side Note ** I also love thinning out this pesto recipe – 1/2 cup of pesto with 2 tB. of apple cider vinegar – to create a pesto vinaigrette to use as a dressing for salads or grilled vegetables.

Bacon-Wrapped Shrimp with Rosemary Apricot Glaze

I know the name is a mouth-full but this gorgeous dish is actually super simple to execute. It’s got everything you want – the sweet, the salty, the crunchy, the supple shrimp and that herbaceous rosemary finish just brings it all home. Also, I’m just *really* having a moment with dried rosemary – my Fig + Rosemary “Baked” Brie has also been on repeat – I just love the earthiness it brings to these fruit-foward dishes.

SHOPPING LIST: 2 lbs. shrimp (peeled, de-vained, tails on), 1 package of bacon, apricot preserves, balsamic vinegar, dried rosemary, olive oil, salt, black pepper

Toss your shrimp with a few tB. of olive oil, salt and pepper so that they are well-oiled and seasoned. Always remember anytime you’re cooking, you want to season EVERY step of the way! Take your package of bacon and lay it flat on your cutting board. Cut the entire package in half so you each strip of bacon is now 2 shorter strips. Wrap each shrimp in a half strip of bacon, starting from the tail and wrapping the entirety of the mollusk. The bacon will be somewhat tacky and stick together if you wrap tightly enough.

While your BBQ is heating up, get an ALL METAL saucepan that you can put directly on your grill (you can TOTALLY do this step inside I just find it’s quite easy to do it together). Add 1 cup of apricot preserves, 2 tB. of balsamic vinegar, 2 heaping tB. of dried rosemary, a pinch of salt and black pepper. Place the metal saucepan directly on your BBQ so the apricot preserves can begin to melt into a glaze. Place your bacon-wrapped shrimp on the BBQ. Once your preserves melt, use a pastry brush to add the glaze to the bacon wrapped shrimp. Cook about 5 minutes and then flip your shrimp and continue with another coat of glaze. (If at any point your glaze is getting too hot or reduced, place an oven mit over the handle of your saucepan and remove from the heat). Cook for another 5 minutes or so and then give a final flip and a third coat of glaze. Because the shrimp is wrapped in the bacon, don’t worry so much about over-cooking them because it will take a bit longer for the heat to permeate through the bacon and thoroughly cook the shrimp. Remove the shrimp from the BBQ and finish with any remaining glaze.

Garlic Parmesan Zucchini Rounds

My first harvest. MAJOR! I planted these soup to nuts – built the garden, lugged the soil, planted the seeds, forgot to label them, wondered what I had planted and then basically hoped for the best. So to come back to a dozen GIGANTIC zucchini felt like such an accomplishment and thus here is a simple zucchini recipe. I feel like some people may refer to this type of recipe as “CHIPS” but honestly, chips are deep-fried potatoes lets not get ahead of ourselves.

SHOPPING LIST: 4 zucchini, parmesan cheese, olive oil, chopped garlic, salt, pepper, red pepper flake, garlic powder

The first step is to thinly slice your zucchini into rounds. It turns out zucchini and cucumbers not only look alike – they have similar water content – so in order for your zucchini to not end up water logged you MUST salt your zucchini rounds and let them sit in a strainer for a least an hour. I even like to wipe the extra water off the zucchini using a paper towel before moving forward. DO NOT skip this step!

Preheat your oven to 450 degrees. Lay your zucchini rounds on a rack over a baking sheet. (Again, using the rack OVER the baking sheet will allow the zucchini to continue to omit excess water.) In a bowl, mix together 1 cup of olive oil with 2 heaping tB of chopped garlic. Using a pastry brush, brush all of the zucchini rounds with the garlic-oil mixture, and then season with salt and pepper. REPEAT on both sides, making sure especially on the second side that you get all of those little bits of garlic on top of the zucchini. Finish your zucchini with about 1 tsp. of parmesan cheese PER round – you want them covered!!!!! And then a final sprinkle of garlic powder and red pepper flakes for additional spice and flavor.

Roast your zucchini rounds for 12 minutes and then BROIL for the final 5 minutes until the tops of your zucchini rounds are browned and bubbly. ALLOW the zucchini to cool so that the bubbly parmesan can set before serving. Anyways, like an influencer who gets married and warns “wedding spam coming soon” that’s basically going to be me with new zucchini recipes, 90 percent of which will probably include cheese.

Fried Brussels Sprouts

All Brussels Sprouts are NOT created equally. You know what I mean. Sometimes you go to a restaurant and they are like CRACK. The Smith in NYC immediately comes to mind. My dad’s country club in Philadelphia, Green Valley, also knows what’s up with frying Brussels sprouts. We used to love going to his club on Friday nights for happy hour on the lawn, mainly for the Brussels sprouts, but also because they had babysitters and bouncy houses for the kids and Mama. Had. Off!!!

SHOPPING LIST: 1 lbs. Brussels sprouts, vegetable oil, lime, kosher salt, Sir Kensigton’s Chile Lime Crema

First step is prepping your sprouts. Slice off the ends. Remove any dirty outer layer of leaves so you have clean sprouts and then slice them in half, through the root. I prefer to fry in a cast iron skillet but any steel pot will do. You want have about 3/4 inch of oil – this is a SHALLOW fry, as opposed to a DEEP fry. Get your oil smoking hot (or around 375 degrees if you are fancy and use a thermometer) and drop about 1 1/2 cups of sprouts at a time into your hot oil! It should take about 10-12 minutes for your Brussels to fry. I like to do it in batches, as you know, since over-crowding your pan is never a great idea. While your sprouts pop and sizzle away, set up a drying station (aka a rack over a sheet pan. Give them a quick toss about 6/7 minutes so all the sides can brown evenly. When your sprouts looked fried and crispy all over, remove them using a slotted spoon onto the drying rack and give them an IMMEDIATE sprinkle of salt.

Once your Brussels are cooled and salted, lay them on your serving dish and finish with a generous drizzle of Sir Kensington’s Chile Lime Crema, fresh lime zest and the juice of half a lime. Listen – I could easily give you the recipe to make your own crema, and then give you instructions to buy a squirt bottle (which is actually quite handy in the kitchen, anyways) so that you can properly drizzle your crema, but Sir Kesington’s not only made the exact product you want for this dish, but it comes in the perfect drizzly squirt bottle and everything DOESN’T have to be homemade to be homemade. Chew on that!

Blackberry Salad

True story. I have never used blackberries in a salad before. I love a Strawberry Salad (well, the Prince loves a Strawberry Salad so we make it often) but this Blackberry Salad was special. She was beautiful and luscious and an ideal, bountiful accompaniment for my favorite Foolproof Ribs. Also, salads like this are BEYOND easy to throw together. The hardest part is mixing up the homemade Honey Balsamic Vinaigrette which isn’t actually hard at all and you could totally just ignore me and use any store-bought dressing of your choice and call it a day.

SHOPPING LIST: 2 box arugula, 1 1/2 cups blackberries, feta cheese, macadamia nuts, balsamic vinegar (preferably aged), stone ground mustard, honey, apple cider vinegar, olive oil, salt, black pepper

Most times I toss a salad in the bowl before serving, but for this particular salad, I chose to serve it on FLAT, LONG serving dish so that entirety of the arugula base was covered in all the goodies and then I made sure to go heavy on the dressing. (ALSO – serving extra dressing on the side is always a good idea).

So, using a FLAT, LONG serving dish, create a thin bed of your arugula. Obviously, wash and dry your blackberries and then scatter them around the dish. Continue this same method with your macadamia nuts (WHAT AN UNDERUTILIZED NUT!!!!!!!) and your crumbled feta. I have to admit here – I actually used a Black Pepper Crumbled Feta that I found at Whole Foods, which, for a pepper enthusiast like myself, was an awesome win! OR, if you can find a creamy Bulgarian Sheep’s Feta that you crumble yourself that’s always an awesome choice as well.

For the dressing, mix together 2 heaping tB. stone ground mustard, 1 tB. balsamic vinegar, 2 tB. apple cider vinegar, 1 tB. honey, 1 tB. olive oil, a pinch of salt and a pinch of pepper. You are going to mix your dressing together and drizzle it all over your salad. I used the entirety of the dressing on my salad so if you want to follow my tip to serve extra dressing on the side than just double the recipe! Last note – since we aren’t tossing the greens in the dressing, I like to finish a salad like this with a sprinkle of salt and pepper. Yes, the dressing is seasoned, but this little extra splash of flavor will ensure that each bite is dressed and delicious.