Grilled Swordfish with Herb Vinaigrette

Chopped herbs, garlic, shallot, 

and zest.

Add honey, dijon, rice wine vinegar

and lemon and orange juice,salt and pepper, stir.

Very slowly, drizzle in the Extra Virgin Olive Oil,

whisking rapidly to emulsify the vinaigrette.

Prepare the spring greens with cherry tomatoes,

crumbled feta cheese, salt and pepper. 

Just before serving, add part of the 

herb vinaigrette and EVOO and toss.

Season the fish, with Emeril Essence or 

your own spice blend. 

Here, I used paprika, cayenne, salt and pepper.

Blend the spices together before sprinkling on the fish.

Place seasoned swordfish on hot grill.

Once you turn the swordfish, add fresh oregano to the top.

Toss the salad and plate it, creating a mound for the fish to rest on. 

Place the grilled swordfish on top, and

drizzle with plenty of herb vinaigrette.

Serve immediately!!

As Always,

ENJOY!

Recipe Source: Emeril Lagasse

INGREDIENTS

Mint

Tarragon

Flat leaf parsley

Basil

Cilantro

Garlic cloves, chopped

Shallot, chopped

Lemon zest

Orange zest

Lemon juice

Orange juice

Dijon mustard

Honey

Salt and Pepper

Rice wine vinegar

Extra Virgin Olive oil

Baby spring greens

Cherry tomatoes

Feta cheese

Herb Vinaigrette

EVOO

Salt and Pepper

Swordfish steaks

Fresh Oregano

Seasoning salt of choice or

   Emeril Essence

   Grill seasoned swordfish to medium-rare( 125 degrees ).  Toss salad and plate, adding grilled swordfish on top, and drizzle completely with the herb vinaigrette.

Outshine Fruit Bars with Tajin

Sprinkle a little Tajin on your fruit bar 

and enjoy a refreshing summer treat!

Outshine Fruit Bars come in:

Pineapple

Mango

Strawberry

Coconut

Watermelon

Tangerine

Pomegranate

Raspberry

Acai Blueberry

Peach

Grape

Lemon and Lime

Tajin Classic Seasoning is a combination

of Chile pepper, lime and salt.

The perfect enhancement to any fresh, cold, summer fruit

or frozen fruit treat.

As Always, 

ENJOY! 

Vino Bianco - Kermit Lynch

An amazing Italian white wine, imported by Kermit Lynch. 

With a slight effervescence and a good balance 

of acidity and fruit, this wine is delicious

with all fish dishes.  Also, very drinkable

on its own on a hot summer day.

I was fortunate to have time last fall 

to stop at Kermit Lynch in Berkeley, CA.,

while I was on my way to Sonoma.

There wine room is exceptional and there 

selection of French and Italian wines is literally jaw dropping.

If you have a chance, and you are in the area, I highly recommend

stopping at Kermit Lynch Wines.  

The also have a wine club membership, if you are out of the 

area, but interested in the variety of wines they sell. 

Check out their web-site, you may just have to join!!

As Always,

ENJOY!

Seared Sea Scallops with Brown Butter

In the summer this is such a quick and delicious meal.

I have featured sea scallops in salads and with glazes,

but with a simple brown butter sauce, you can't go wrong.

Put the scallops on a bed of delicious cooked vegetables, here

I have them on top of sauteed greens,

and drizzle the brown butter all over the scallops.

Your vegetables will also taste amazing with 

that luscious drizzling!

As Always,

ENJOY!

Fig-Brown Sugar Muffins II

The muffins have a beautiful domed top, 

with the recipe adjustments I made.

The presentation on a cake stand is much prettier

when the muffins are not so fragile.

The modifications I made to the original recipe,

 I find resulted in a much better muffin.  

I reduced the canola oil to 1/2 cup

I increased the egg to 2

and 

I increased the all-purpose flour to 1/2 cup.

By reducing the oil quantity, the liquid amount was less, and even though the 

additional egg adds liquid, it is a great binder.  Plus the additional flour

helped to thicken it all. 

The original recipe, the batter was so loose, it was like liquid you 

could pour into the muffin cups. 

With the modifications, the batter was thick and scoop-able.

As Always, 

ENJOY!

Fig-Brown Sugar Muffins

Hot out of the oven!  They smell so delicious!

Extremely moist muffins, with not too much flour, 

so no big puffy muffin tops.

By the morning after baking, the tops were very fragile and

a bit sunk.

On some of the other recipes from "Huckleberry", as well as this one, 

I have noticed they require more than 20-25 minutes baking time

as recommended in the recipe.  Also, all the muffin recipes say 

they are for 12 muffins, and I always end up filling 18, standard size

muffin cups.

If I were to repeat this recipe, I would add more flour, to increase

the gluten and spring of the muffins, as well as strengthen 

the batter, which I thought was too loose and runny.

Isn't that what testing recipes is all about?

Trial and error, and then readjusting. 

I love the flavors of these muffins, so I definitely will be 

making another attempt at them, but I will modify the 

recipe to my own liking!

As Always, 

ENJOY!

Recipe Source:  Huckleberry by Zoe Nathan

INGREDIENTS

1 cup whole wheat flour

2 Tbsp. all purpose flour

3 Tbsp. chia seeds or poppy seeds

1 tsp. baking soda

1 tsp. baking powder

2 Tbsp. wheat germ

1/2 cup cream cheese or yogurt

2 Tbsp. whole milk

3/4 cup canola oil

1/2 cup brown sugar

1/4 cup granulated sugar

1 tsp. kosher salt

4 Tbsp. butter, melted and slightly cooled

1 Tbsp. vanilla extract

1 egg

6 to 8 ripe figs, sliced into eighths

Makes 18 standard size muffins

   Preheat oven to 350 degrees.  Line muffin cups with paper liners.

Whisk together dry ingredients, in a large bowl.

In a small bowl whisk together the cream cheese and milk, until smooth.  Add canola oil, brown sugar, granulated sugar, salt, melted butter, vanilla and egg. Whisk to combine.

Pour the wet mixture into the dry mixture.  Mix by hand just until combined. Stir in the figs, 

and allow them to break apart as you mix. 

Fill muffin cups and bake for 20-25 minutes, until muffins are brown and spring back to the touch.

Allow muffins to cool in pans before removing.