Thursday, July 15, 2010

Blueberry Limeade Martini

It's warm outside ... so I was in the mood for something refreshing. But not a beer.

Opened the fridge. Hmmm. I have Limeade.... and in the freezer I have some frozen blueberries. So far so good.
But do I just do boring vodka?
I'm in the mood for something a little different.
How about a little lemon vodka, and then some Hendricks?

Muddle a couple blueberries with a little ice.
Add 1 oz. vodka,
1 oz. Hendricks,
4 oz. Limeade.
No sweetener for me. You can add Agave if you like.

Add more ice, shake, serve. Perfect.
(makes two modest sized drinks, or one honkin' big one)

Sunday, July 11, 2010

Swordfish Steaks with Dijon Butter Sauce

I've been trying to think of a way I could keep this food blog going, because I do really love it, but ever since I started my new company at the beginning of this year, it has just been SO busy that I barely have the energy at the end of the day to cook anything, much less cook something fancy, photograph it, and then write up a post about it. So, to match my new life of "home cooked fast food," my posts will from now on will probably just be pictures and ingredients for inspiration. No recipes. I know most of the people who read this can cook anyway, so for most of us (me anyway) we just like seeing what other people cook, just to get ideas for our own version of something similar. And maybe it will even somehow get me out of my own cooking funk. :)

I think I'll start with this easy swordfish dish.

I had a dish like this once at a place called Jazz de Opus in Portland in the 90's. That was back when they had a great chef. I think they're closed now... but anyway. They simply pan seared swordfish in butter & olive oil, seasoned with salt & pepper - then made a simple sauce to go over with butter, a little bit of stock, and dijon mustard. The combination of flavors go very well with swordfish. Remember to cook the fish medium-rare, as overcooked swordfish is tough as a boot.