miso-broiled halibut

BRW, p 210-211

We substituted 2 half-pound fillets of halibut for the scallops, as described in the “miso-broiled fish” variation and increased both the miso and onion by half. Also, we used 2 tbsp of sherry and 1 tbsp of honey in place of the mirin. Finally, we broiled it for about 4 min, right up until the miso coating was about to burn. It turned out spectacularly! We really should start taking pictures of some of the dishes, because this one looked as good as it tasted!

salmon teriyaki and stir-fry asparagus

Salmon and asparagus just seem to go together, to me. This is almost certainly because I grew up eating them. A lot. I finally made a salmon and asparagus meal (it’s probably been years since I had one, honestly), and it was as good as I remembered.

I got both recipes from Bittman. The salmon teriyaki recipe is in The Best Recipes in the World (p 255), and the stir-fry asparagus is in How to Cook Everything (p 259).

steak night

Last November we ate steak. Of course, that’s not strange, considering how much steak we get from Juliana’s family. What made this steak special was that it was pan-seared as described by America’s Test Kitchen, not grilled on the BGE. Also, we made two sauces for it: teriyaki and butter-shallot. Both were rather tasty.

In summary:

• pan-seared filet mignon (NBR p 396-397)
• shallot-butter sauce (NBR 391-392); no parsley, a little bit of paprika, a little bit of rosemary, a little bit of mustard
• teriyaki (BRW p 360); used dry sherry and little sugar instead of sake