Fish on the Grill, Beer on the Porch

A long day of work overturned by a relaxing, late night meal and enjoyment of nightfall whilst sharing conversation and beers with friends on the porch. Can’t get better than that!

Dinner tonight:
Grilled Alaskan Salmon marinated in my own creation (although it’s not innovative!) overnight:

Salmon, Red Skinned Potatoes with Feta and Parsley, Corn on the Cob

Michelle’s Marinade

*please recall I’m not a measurer so get your wits about you and eyeball it!
(This is enough to cover 3 filets of Salmon)

about 1/2 cup Tamari or Braggs Liquid Amino Acids (you can mix in a bit of water)
Fresh Squeezed Lime Juice, from 1 lime
a few cloves of chopped garlic
1/2 inch piece of ginger, minced
a swirl of honey
a swirl of Hoisen Sauce

Thats it!

Next up:

Red Skin Potatoes with Feta and Fresh Parsley

Red Skin Potatoes
Fresh Parsley, chopped
about 2.5 oz Feta Cheese
half a stick of Butter
Salt and Pepper
Fresh Lemon wedge

Scrub the taters and boil them until cooked through.  Then quarter and place in a mixing bowl.  Have ready the butter, feta and parsley and combine with the potatoes.  Finish with a squeeze of fresh lemon.

I also added corn on the cob to round out the meal:

Salmon, Red Skinned Potatoes with Feta and Parsley, Corn on the Cob

Knee-High by July

A summer memory:

Sitting on the front stoop, my sister by my side with a brown-paper grocery bag and a heavy bottomed cooking pot.  There we sat shucking away the green husks and wisps of silk from Mid-Western sweet corn.  We knew that summer had arrived when corn was offered up at roadside stands and grew to be knee-high by July.  Nothing beat those crisp, golden kernels, bursting open with a pop of sweet, starchy goodness!

My taste for sweet corn spiked early this year, mostly in thanks to the crazy tricks the weather has played on the Mid-West.  Fortunately or perhaps, unfortunately the unseasonably warm temperatures have encouraged some crops to arrive 6 weeks ahead of schedule, such as sweet corn.

A favorite corn on the cob delicacy of mine is in the Mexican tradition of Elotes, grilled corn on a stick.  Sounds simple but there is much more to experience with Elotes that I will share with you soon!  What I am going to share with you is a fusion twist on this Mexican sweet corn standby, that I found on Epicurious.  They brilliantly spun the idea of Elotes halfway around the globe to the Mediterranean and came up with, Corn on the Cob with a Mint-Feta Butter.  Frankly, I just can’t get enough.  The sweet corn is boiled to perfection and then tossed around in a delightful buttery, cheesy, mint mixture.

Corn on the Cob with Mint-Feta Butter by Michelle

Corn on the Cob with Mint-Feta Butter, Gourmet | August 2009

by Gina Marie Miraglia Eriquez

Yield: Serves 6 to 8

Active Time: 15 min

Total Time: 20 min

1/2 stick unsalted butter, softened
7 ounces feta, finely crumbled (1 1/2 cups)
1/4 cup finely chopped mint
8 large ears of corn, shucked, each cob cut crosswise into 4 pieces

Stir together butter, feta, mint, and a rounded 1/2 teaspoon salt in a large bowl.

Cook corn in a large pot of boiling water until crisp-tender, about 3 minutes. Transfer with tongs to butter mixture and toss until well coated.

Cooks’ note:
Mint-feta butter can be made 2 days ahead and chilled.

Riding the Crazy Train!

Nestled in the center of Rio de Janeiro atop the hills, resides a quaint neighborhood filled with narrow streets, charmingly, antiquated buildings and art.  This would be Santa Teresa which originated around, 1750 and grew into an upperclass borough with elaborate mansions.  The upperclass vibe is no more but the old mansions are still standing.  Santa Teresa cycled from its upperclass status to that of a dangerous bohemian enclave surrounded by favelas. Today it has revitalized, preserving old homes, opening new businesses and cultivating itself as an artist hotspot.  Santa Teresa is filled with galleries, street art, great views of Rio, excellent eats and the “bodinho.”
Continue reading “Riding the Crazy Train!”

New York Cowboys

I recently spent an afternoon warmed by sun beams in a horse pasture.  This was a very special horse pasture tended by the Bonney’s, two New York city-ites transplanted to a lackadaisical pace nestled among the mountain peaks of Gunnison, Colorado.
Continue reading “New York Cowboys”

A nod to Cinco

Last night was an uncelebratory nod to Cinco de Mayo.  My friend (A.) invited me over for dinner and between what she had in her fridge and what I had in mine we were able to collaborate a meal.  Fish Tacos with fresh Tuna and Southwest Slaw accompanied by Rick Bayless’s Lime Ice

(A.) seared the Tuna in a spice blend, prepared a cabbage slaw scented with lime juice and honey and whipped up a fresh yogurt to drizzle atop our tacos!

A’s Fish Tacos with Southwest Slaw

 The Southwest Slaw was ALL good things: crunchy, sweet, sour and fresh!  The recipe is from Epicurious:

Southwestern Slaw


  • 2 cups fine-shredded green cabbage
  • 2 tsp lime juice
  • 2 tsp honey
  • 2 tbsp minced red onion
  • 2 tsp minced jalapeños
  • 2 tsp chopped cilantro
  • Salt, to taste

Combine all the ingredients. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving

The Lime Ice was a craving I have had from the moment I tried it!  That moment was a few weeks ago when I was charmed by a meal inspired by my fave chef Rick Bayless, Lime Ice was the dessert feature.  A sweet, icy concoction of lime juice, bits of zest, sugar and water.  Simplicity at it’s best. The Lime Ice resonates a clean and delicate flavor with a texture of freshly fallen snow.

Fresh Lime Ice with Mint

Fresh Lime Ice with Berries

Nieve de Limon con Moras

 Serves 6


5 to 6 large limes (or enough to make 3/4 cup fresh lime juice)
1 cup sugar
1/3 cup corn syrup
2 to 3 cups fresh raspberries, blackberries or strawberries (you’ll want to slice or quarter strawberries), for serving


Grate the zest (colored part only) off 2 of the limes and scrape into a large bowl. (If the zest is in large pieces, chop it finely.)  Juice the limes, measure 3/4 cup and pour it in with the zest. Add the sugar, corn syrup and 1 1/4 cups water. Stir until the sugar dissolves. Pour the mixture into the canister of your ice cream maker and freeze according to the manufacturer’s directions.

The ice will have the best texture if you scoop it from the ice cream maker into a container and let it firm up for several hours in the freezer.  The ice is best eaten within 24 hours, scooped into small dishes and sprinkled with the berries.
Happy El Día de la Batalla de Puebla!

Coconut Porter

I was at a pub in Gunnison, CO and this brew caught my eye….Maui Brewing Company, Coconut Porter, brewed with hand-toasted coconut.

I ordered it up and my chilled porter arrived, not in a bottle and not in a glass but in a can!  I was a bit stunned that a microbrew was served dressed in a can and I would expect nothing less from a PBR or Strohs but a microbrew?  I snobbishly requested a glass.

While awaiting my glass I took my first sip and beamed over the waft of toasty hops and silky notes of chocolate and coffee.  I crave a darker beer during the cooler weather to ease the chill and this Coconut Porter is perfect for the in-between months….a way to settle the summer breeze and stoke the winter fire.

While I was awaiting the server to return with my chilled glass, so that I could actually drink this beer I began to read the can and this is what it said:
“Cans eliminate light damage and reduce the risk of oxidation, keeping this craft brew fresher than in bottles!  Cans are lighter, chill quicker, and can be enjoyed on beaches and in sensitive environments.  Aluminum is the most recycled and most eco-friendly material.”

As I continued reading my cold, hard, soul slowly sank with a sense of guilt in regards to my, (this girl don’t drink outta a can) snobbish moment.  I decided that for the environments’ sake I could probably handle the can and I did and it was good!

I enjoyed two Maui Brewing Company Coconut Porters that night and I don’t think I could have drank anything more…a perfect amount of toasted porter-y goodness.

I also decided to check out what Maui Brewing Company was all about because frankly I enjoyed their beer.  They are a young organization, circa 2005, birthed by Garrett Marrero and Melanie Oxley.  They are the island’s (Maui) only brewing company and embrace a sustainable culture (hence the cans.)  Solar power is the main power source at the Maui Brewing facility, spent grain from the brew process is given to local farms as animal feed or compost and vegetable oil from the brew-pub restaurant is converted to bio-diesel.

Definitely check out the Coconut Porter and look for these other canned Maui Brewing Company brews:  Bikini Blonde Lager, Big Swell IPA, Mana Wheat and Flyin’ Hi. P. Hay.  They also have a not so shabby list of tap beers here