Grilled Halibut with Chilled Mint and English Pea Soup

I know I’m a little late in the game with a recipe for English peas since it’s already the Fall, but you can always substitute with frozen peas. It’s going to be 100 degrees in Los Angeles this week, so this would be a refreshing dish for a BBQ!




I love grilling my fish (in this case Halibut) with a little bit of skin. That 500 degree temperature of the grill makes it nice and extra crispy. I used mint in this pea soup to life the sweetness and bring out flavor. Also, yogurt adds a nice texture and a hint of tartness. Enjoy!



Pea Puree



2 cups fresh or frozen peas

2 cup, chicken or vegetable broth

2 T chopped mint

1 cup yogurt, greek

3 T olive oil

½ cup tomatoes, diced for garnish

Salt

Pepper


1. If using either fresh or frozen peas, boil the peas with broth until tender and soft.

2. Strain the peas, saving at least 1 or 2 cups of broth.

3. Using a food processor, process the peas, 1 cup of broth, mint, yogurt and olive oil, add salt and pepper as needed. Add more broth if you like a thinner soup.

4. Chill soup in fridge before serving.

5. Cut up tomatoes, add olive oil, a little salt, and let marinate, this can be used to top fish or soup.

Eats at the new Loft

I've been really bad about posting lately, only cause I've been busy with moving, buying furniture, and entertaining guests! I have had time to christen my new kitchen though. Unfortunately, I have an electric flat top now but hasn't been too bad. Here's what's been cooking...recipes will come soon, along with a Taco truck crawl post!

Cooking in Pasadena

Cornish Game Hen with Yukon Gold Puree and Zucchini 'Frites'
Tomato and Caramelized Onion Pizza
Veal with Proscuitto
Speck, Heirloom tomatoes, and Red Onion Dressing
Summer Vegetables






I've had a barrage of guests lately, partially to visit and partially for me to bribe them to help me move next weekend. Either way, it has given me a chance to cook and enjoy my balcony (which I won't have at my new digs)!

Heirloom Tomato and Watermelon Salad

Had this salad at Hungry Cat and loved it, so I tried to create a similar version. I’ve made it for great occasions like a picnic at the Hollywood Bowl and a BBQ. Normally, I prefer not to mix fruit with anything but who cares it’s simple, pure, and a tribute to the summer and local Farmer’s Market!




Watermelon ½ a big one or 1 small whole one


Heirloom Tomatoes 4 medium sized
(your choice, color is always a plus)


Mint, chiffonade cut 3 T


Red onion, thinly sliced ½ cup


Feta Cheese (French preferred) ½ cup or more if you please


Olive Oil ¼ cup


Red Wine Vinegar 1 T


Lemon juice 2 T


Salt and Pepper


1. Cut all tomato and watermelon into same size pieces, ½” x ½” in put in one bowl.




2. Add mint, red onion, feta cheese, olive oil, vinegar and lemon juice, mix gently until evenly incorporated.




3. Refrigerate for at least 20 minutes.




4. Serve chilled.

How Tu: Sear Steak

My new series on How To or Tu’s. Yes, a play on my last name, dork I am! Anyways, I’m going to try to post once a month and see how much response I get. It’s basically going to be highlighting favorite techniques and recipes. I’d love to hear comments and questions.




I’ve cooked Steak a million different ways but I found this to be the best ‘home’ cooked piece of meat ever. Everyone has to own a skillet or at least an oven friendly pan. Searing the meat is the most important step. So, why does a skillet work the best? Because of the infrastructure of the thing, insulation is the key! They are heavy and heat up fast…what every piece of meat needs. I used a Porterhouse in this case, the best of both worlds, lean but yet fat, a combination Filet Mignon and Sirloin.




Follow these steps and be careful with controlling the heat of your burners or electric stove:




1. Pick your out your pan as you please, in this case I used a Le Crueset skillet.




2. Salt and pepper your piece of meat, let sit out for at least 20 minutes. Salt activates meat, tends to bring out moisture and flavor.




3. Place pan on stove at high heat with oil (amount depends on you), just make sure it’s enough to coat the piece of steak




4. Put steak in and let sear for about 2-3 minutes on each side. You’re looking for a nice caramel color.




5. Once you’ve seared the meat, place pan with steak in a 375 preheated oven. Depending on thickness of steak, cook for about 13-15 minutes to reach a rare steak. A few extra minutes for medium and about 8-10 extra minutes for well done.




6. Once cooked to your likely, remove the piece of meat and let ‘rest’ for 5-10 minutes on a plate or cutting board. This allows for all the juices to regroup and for the steak retains its moisture.