Man oh man have I been a slacker this week. Told you I was having trouble in the motivation department. All I can say is I'm sorry for my absence and I'll try to do better next week!
Do bloggers get summers off?!
Mr. BMJ and I had a date night to see "Olympus Has Fallen."
It was a great action-packed movie about a terrorist attack on the White House that both you and your man friend will enjoy.
A little something for the ladies.
A little something for the men.
You should definitely go see it! Make it a date night. One thumb up, one thumb sideways on my scale.
We made Halibut with Grapefruit, Parsley, Red Onion, and Shiitake Mushrooms from Food & Wine's Best Of The Best Cookbook on Gourmet Sunday.
It was very tasty and we will tweak just a few things when we make it again. I'll add those to the recipe for you so you can do the same.
1 1/2 large pink grapefruits (use 1-2 more grapefruits)
3/4 cup torn parsley
1/4 medium red onion, very thinly sliced
1 tbsp extra-virgin olive oil
1 tbsp cream
8 tbsp (1 stick) butter, cut into 8 pieces
Dash of hot sauce
1/2 cup canola oil
10 oz shiitake mushrooms, caps only, thinly sliced (2 cups) (this seems like too much but they shrink down when cooked)
4 skinless halibut fillets
Section the grapefruits, taking the skins off and seeds out. You should have about 20 pieces. Save 1/2 cup of juice from the grapefruits.
To make the salad, put the grapefruit sections, parsley, onion, and extra virgin olive oil in a bowl, season with salt and pepper, and very gently toss. Set aside.
To make the sauce, pour the grapefruit juice into a saucepan and bring to a boil over high heat. Let boil until reduced to a glaze, approximately 5 minutes. Whisk in the cream and let reduce for 1 minute. Remove the pan from the heat and whisk in the butter, 1 piece at a time. Whisk in a dash of hot sauce and season to taste with salt and pepper. Cover and set aside.
Heat 1/4 cup of canola oil in a saute pan over medium heat. Add the mushrooms and saute until they begin to crisp. Season with salt and pepper, set aside, and cover to keep warm.
Heat the remaining canola oil in a saute pan over medium-high heat. Season the fillets with salt and pepper and add them, skinned side down, to the pan. Sear for 3-4 minutes on each side until browned and no longer translucent.
Spoon mushrooms onto the center of each plate. Top with some salad, and then a piece of fish. Spoon the sauce on top and around the tower. Enjoy!
We paired it with an Italian Pinot Grigio. I forgot to take a picture of the bottle (slacker) but this is always a good tried and true one.
Happy Weekend! Hope everyone has grand plans outdoors and that the weather cooperates!
p.s. Why do I drink Baby Mama Juice? Because after working 12 hours outside on Tuesday, and cleaning off the pollen on the screened in porch last night, I'm officially a snot monster. I want to scratch my eyeballs with a coat hanger. Ah, the joys of allergies. Wine helps allergies, right?!