Tuesday, September 7, 2010
THE PIEMAKER GOES FISHING
This is a followup to the previous blog wherein the Dessert Chef does his stuff!
It would be a shame not to show Jerry in his full cooking glory, so I dug through the old photos and found a couple more. The photo at the top shows him at the stove, using the little hand-beater in a make shift double-boiler. He has not yet raised the beater out of the melting chocolate but believe me, it was shortly to happen.
If you look carefully, you can see the Manhattan in his free hand. It was not his first of the day, as you can tell by the happy look on his face. Or perhaps he was just happy because he was still in the thrall of being creative.
The picture below shows him carefully packing the chocolate crumbs around the bottom and the side of the springform pan, which will ultimately house his creation.
While he did consider his first attempt at making dessert to be a success, he also considered it his last attempt. He opted to become a fish cook instead. He found recipes for fish dishes much less daunting and fussy. He found all kinds of fish recipes in the newspaper, and here is one of his two favorite entrees:
GRILLED MARINATED SWORDFISH STEAKS
4 center-cut swordfish steaks, about 6 oz each, 1" thick
Salt and freshly ground pepper to taste
3 Tablespoon olive oil
2 teaspoon soy sauce
1 Tablespoon red-wine vinegar
4 springs rosemary or 1 t dried
1 Tablespoon finely chopped garlic
2 teaspoon ground cumin
2 teaspoon grated lemon rind
1 teaspoon dried red pepper flakes.
Preliminaries: Pre-heat a charcoal grill or broiler.
PROCEDURE: Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add remaining ingredients. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 15 minutes.
Place fish on grill and cook for 3-4 minutes on each side, or longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook 3-4 minutes on each side.