Tag Archives: bbq

portobello cap salad

19 Mar

Credit for this goes to my dad who used to make this as an appetizer in the summer all the time.  I love it.  The portobello cap is rich and meaty, the chevre and tapenade are tangy and savoury, the greens are bitter and refreshing.

Don’t throw out the portobello stems, by the way.  Save them for the next morning, chop them up and sautee them; they’re one of the best things you can put in an omelette.

$9.50 for two servings.

Serves 4 as appetizer or lunch.

portobello cap salad

ingredients

  • 4 portobello mushrooms, stems removed
  • 3/4 c olive oil, divided
  • 1 tbsp balsamic vinegar
  • 4 tbsp kalamata olive tapenade
  • 100 g soft goat cheese
  • 6 c mesclun salad mix
  • 4 thick slices crusty french or italian bread
  • pinch coarse sea salt

preparation

Heat grill to medium-high heat.

Place 1/2 c olive oil in a bowl and use to brush both sides of each portobello cap and both sides of bread slices.

Place portobello caps on grill, bottoms down.  Cover and cook until browned and beginning to shrink slightly (3-4 minutes).  Turn and repeat on the other side.

At the same time place oiled bread on grill and sprinkle one side with sea salt.  Cook each side until toasted golden brown (2-3 minutes).  If cooked before the portobellos are done, move to the edge of the grill to keep warm without burning.

Whisk remaining 1/4 c of olive oil with balsamic vinegar.  Put a large handful of mesclun mix on each plate and dress with balsmaic vinaigrette.  Place cooked portobello on top of salad, spread 1 tbsp kalamata olive tapenade on each mushroom and top with a slice of goat cheese.

Serve immediately.

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grilled basa fish tacos

17 Mar

I just got a brand new barbeque!  Unfortunately I’ve been terrified of barbeques since my dad tried to teach me how to use one many years ago.  All I remember from that ordeal is “blah blah don’t turn this knob or everything will explode blah blah fire”.  Needless to say, I never got over it.

But I am going to overcome my fear!  Luckily these fish tacos are very easy to make. I managed to do it and I am SO PROUD of myself.  (Full disclosure, my boyfriend turned on the propane and lit the barbecue.  I still have some overcoming to do.)

I used Basa fillets because they’re one of the cheapest white fish I’ve found and they have much more flavour than some other options like Tilapia.  They are also much more firm than most white fish which makes them perfect for grilling, especially for a barbeque novice like myself.  Any flaky white fish (mahi-mahi, halibut etc.) will work.

$8 per 2 servings

Serves 4.

grilled basa fish tacos

adapted from Bon Appetit August, 2011

ingredients

lime crema

  • 1/4 c cream
  • 3 tbsp sour cream
  • juice of 1/2 a lime
  • 1/2 tsp pepper

tacos

  • 2 Basa fillets (or any firm, flaky white fish – mahi-mahi, halibut, tilapia, etc.)
  • 1 tbsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp vegetable oil
  • 16 corn tortillas
  • 2 c cabbage, shredded
  • 1 avocado, diced
  • 1 lime, cut into wedges
  • pico de gallo

preparation

lime crema

Combine all ingredients in a small bowl.

tacos

Lightly oil grill and heat to medium-high heat.

Mix onion powder, garlic powder, smoked paprika, salt, pepper and oil on a plate to form a loose paste.  Rub both sides of the fillets with spice paste.

Place fish on grill, cooking each side for about 3 minutes.  Remove from grill and use a fork to flake the fish into small pieces.

If you can get fresh corn tortillas, heat a skillet with some vegetable oil to medium-high heat and cook each tortilla for a few seconds on each side, until brown spots appear.

Serve tortillas warm.  Top each with shredded cabbage, diced avocado, fish, pico de gallo, crema and lime.