Here is my marinade recipe for fish which my wife calls
Myron’s Own
1 tablespoon of sesame seeds
1/4 cup of soy sauce
1 teaspoon of minced lemon or lime
1.5 teaspoons of rice vinegar
1 teaspoon of minced garlic
1/2 of a green onion (a.k.a. scallions) finely chopped
1 teaspoon of ground ginger
1 teaspoon of sugar
Mix together everything and taste. You may want to reserve some extra lemon or lime juice on the side to get the marinade balanced.
The weather has been great lately so I decided to grill up some tuna. I was looking for inspiration for a marinade and found a website I liked at:
I did not find a marinade better than
Myron’s Own(I will post that soon) but it did inspire me to try cooking zucchini on the bbq. All you need to do it peel it, cut it in half, and sprinkle some olive oil or Italian dressing on it and drop it on the grill for 4-5 minutes on each side.
Once you pull it off the grill it's a good idea to sprinkle a little more of the oil or dressing on it but you don’t have to.
There is this great seasoning that is on a lot of food in the Cayman. It's called
Lime Pepper.I've bought it in the store here but it's never as good as what I get a local restaurants in the area. At first I thought it was just my cooking, but as it turns out Lime Pepper is something you need to make yourself.
Here is the recipe I used:
1. Cut the zest from one lime and one lemon
2. Place it on a cookie sheet at 150 degrees for at least 24 hours
3. Break it into small pieces and then crush it in a spice grinder
4. Place 2 teaspoons of the dried lime zest and 1 teaspoon of the lemon zest in a mortar
5. Add 1 teaspoon of freshly ground black pepper
6. Add 1 teaspoon of sea salt
7. Use the pestle to mash everything together until you have a well-mixed powder
This seasoning is really terrific. I made a big batch of it to use on chicken, fish and salads.
My first batch of cornbread was just okay. The recipe in the Bittman book is pretty straightforward:
1.25 cups of buttermilk
2 tablespoons of butter
1.5 cups of medium grain cornmeal
.5 cup flour
1.5 teaspoonms of baking powder
1 teaspoon of salt
1 tablespoon of sugar
1 egg
Basically you mix everything together in a bowl -- except the butter which you melt in the pan -- and then bake it at 375 degrees for half an hour. My second batch was much better. I doubled the amount of sugar and added in half a can of sweet corn and approximately half a cup of shredded cheddar cheese. If I ever make cornbread again, I will add even more cheese.
New Years. Time for resolutions. Time for change. I'm not all that crazy about change but this year I've got some good ideas for improving my quality of life. I've decided to watch less television at home and on the road and I'm going to try cooking.
The first resolution is obvious enough. Television is addictive and once I turn it on it's near impossible to turn it off. So this year I am just going to avoid turning it on altogether. Cooking is something I already enjoy but my repertoire is currently limited to grilling fish and meat.
I picked up a great cookbook called
How to Cook Everythingby Mark Bittman. First up will be cornbread. I will let you know how it goes.