I discovered a couple things from this recipe. Greek Yogurt makes a pretty darn good substitute for mayonnaise IF you are adding some punchy flavors to it….like cumin, coriander, and orange juice & zest. That’s exactly what makes up the delicious dressing for this Apple Fennel Slaw. Continue reading »
This past weekend, Shelby and I snuck away for a girl’s afternoon that involved retail therapy and a lunch date. It also included a version of this Sweet Tea Shock Cocktail. Continue reading »
I recently went on a business trip to Las Vegas and enjoyed a really nice dinner at Taqueria Canonita located in the Venetian Hotel. The company, the atmosphere, the food…were all wonderful. But the Jalapeño Infused Margarita was inspirational. Continue reading »
I woke up this morning motivated. Yes I am one of those who launches a campaign of healthy living promises every January 1st. I’m not ashamed that my New Years resolutions probably mirror those of millions. I embrace knowing I’m part of a team and will welcome their support along the way. Continue reading »
The word Feijoada (pronounced fay-ZWAH-da) comes from the Portuguese word feijão which means “beans” and is the national dish of Brazil. This stew is made up of rich cuts of assorted pork and beef that are slow cooked with black beans, onions and garlic. It’s then served over rice with orange wedges which provide just the right flavor balance. Continue reading »
To quote my in-house taste-tester, “This is a flavor WIN.”
I’ll take that as a thumbs up. Boneless Skinless Chicken Thighs marinated in a jalapeno orange marinade, then grilled to perfection. So delicious and as a bonus, figure friendly. Continue reading »
When I made the decision to dedicate Winter Thymeto Spice Exploration I began by playing with my spices….literally. I transformed them into a Winter Thyme ‘Wind.’ Touching each one, taking in their individual aromas, admiring their earth tone colors, and seeing how beautiful they looked together. As I stated in my Winter Thyme post, my goal for this season is to explore spices and share what I learn through new recipes. Where they’ve taken me thus far is on an International journey. So while my intention is to become familiar with spices, I’m kind of digging the new recipes and flavors along the way. That’s my not so smooth segue into last night’s dinner and this post for Crispy Orange Beef & Broccoli.
Today I was given the challenge of coming up with a Shark recipe. Yes I said Shark…as in Jaws (but smaller, teeth removed). What came home from the store was a fresh Shark fillet and a vote of confidence, “I know you’ll come up with something good…and shouldn’t everyone try shark at least once?!” And so the recipe research began. After reading many I began to see a pattern….powerful punchy flavors. Not sure what we’re covering up but I’m all in. Welcome Shark Kebabs with Orange-Avocado Salsa served over Spiced Cashew Rice. Thank you Epicurious and Food & Wine for these great recipes.
The recipe called for a 30-minute swim in a punchy marinade of citrus juices, chili powder, and cayenne pepper. Then it’s on to the grill for you, Mr. What Did Anyone Ever Do To You! When I went out to check on the kebabs…look who was waiting for me.
Back away from the grill…no one ordered a frog leg appetizer.
Move along little guy. Recipe Note: No frogs were injured in the making of this dinner.
Flash forward….dinner is served. Wow! Just Wow!! I wish I could provide more details about the specific kind of shark we enjoyed. This was thick and firm and when cooked it was as mild and moist as could be. While it loved the spicy citrus chili marinade and avocado orange salsa, I’m certain it could be served in a more delicate fashion. Actually, broiled with an herb butter sauce over the Awe-mazing Spiced Cashew Rice would be killer. Nothing at all to fear about this shark. Next time, we’re gonna need a bigger plate!
Nothing at all to fear about this shark. Next time, we're gonna need a bigger plate!
Author: Matthew Mitchell from Epicurious
Recipe type: Seafood
Ingredients
Shark Kebabs...
¼ cup orange juice
2 Tbl. fresh lemon juice
1 Tbl. olive oil
1½ Tbl. chili powder
¼ tsp. cayenne pepper
1½ pounds 1-inch-thick shark fillet, cut into 1-inch cubes
Orange-Avocado Salsa...
1 large orange, peel and pith cut away, cubed
2 Tbl. fresh lemon juice
1 Tbl. olive oil
½ cup chopped red onion
¼ cup chopped fresh cilantro
1 tablespoon chopped garlic
1 large serrano or jalapeño chili, minced
1 large avocado, peeled, pitted, cubed
Instructions
Shark Kebabs...
Mix orange juice, 2 tablespoons lemon juice, 1 tablespoon olive oil, chili powder and cayenne pepper in large bowl. Add shark; toss to coat. Let stand at room temperature 30 minutes.
Preheat grill or broiler. Thread shark onto skewers, dividing equally. Grill/Broil until just opaque in center, turning occasionally, about 8 minutes. Serve kebabs with salsa.
Orange-Avocado Salsa...
Combine orange cubes, onion, cilantro, garlic, chili, remaining 1 tablespoon lemon juice and 1 tablespoon olive oil in medium bowl. Season to taste with salt and pepper. Gently mix in avocado. Let salsa stand up to 1 hour.
Notes
We served the shark kebobs on a bed of Spiced Cashew Rice. Wonderful pairing.