FoodB

I really can't believe that I have now hit 100 posts here on Foodb. This whole thing just started out as an experiment and kinda morphed into something all on its own.

I just did some stats and oddly enough it took me 420 days to hit 100. I didn't plan that at all and for the few of those in the know, that's just weird. So if my division skills are still there, I post every 4.2 days. Considering that for the most part I do not post on weekends, that number comes down to one post for every three days. And once again factoring in vacations/sickness/work/school/doing dishes... I think that is a pretty impressive number.

So with all of this food knowledge I was thinking what amazing facts could I pass on now that this site hit a milestone. Well the first thing that came to mind was my wife is an awesome cook. I think that with the right training and determination that she could go on to cook for big fancy restaurants anywhere. Thankfully though she decided to cook for little ol' me and I am grateful for that every time she brings a hot dish to me at night. Even when I don't enjoy the meal I still have to thank her because she is always trying new things and always working hard to impress me. I love you Jenn and I hope you continue on our journey to become the best chef I know (which you already are btw).

So back to the business at hand. We made this recipe last week. Jenn and I both really like red snapper and she found this recipe from Bobby Flay. I don't know what it is about Bobby that makes me not want to like him but I find that I do tend to enjoy the recipes he shares. Must be the name. I don't know anyone over the age of 8 that can pull off being named Bobby. But enough about him, here's the recipe:

Grilled Red Snapper with Grapefruit-Thyme Mojo

4 skinless red snapper fillets, 8 ounces each
2 tablespoons canola oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Grapefruit-Thyme Mojo
1 grapefruit, sliced, for garnish

Grapefruit-Thyme Mojo
1/4 cup olive oil
8 cloves roasted garlic
1 grapefruit, juiced
1/4 cup fresh orange juice
2 teaspoons grated grapefruit zest
1 teaspoon honey
2 serrano chiles, coarsely chopped
1 tablespoon chopped fresh thyme leaves
1/4 teaspoon kosher salt
Combine all of the ingredients in a blender and blend until smooth.

1. Heat your grill to high.
2. Brush the fish with oil and season both sides of the fish with the salt and pepper. Place the fish on the grill, and grill for 3 to 4 minutes or until golden brown and slightly charred. Turn the fish over and continue grilling, for 3 to 4 minutes for medium doneness. Remove the fish from the grill and let rest 5 minutes.
3. Drizzle mojo over snapper and serve with grapefruit slices on the side.

Chef Note:I did not add the peppers like usual but I did add a little bit of pepper to the dressing. Also, we did not grill the fish so I just brushed olive oil on the fish and salted each side with Sea Salt, then fried it in a pan with some olive oil 3 minutes per side, it came out rater nicely.

Good stuff as always. As the note above says, this recipe was supposed to be grilled. Unfortunately I was out of charcoal and propane that day and Jenn had to improvise. I think it was a good thing though because I have grilled fish many times and have always had a problem with it. Fish is so easy to destroy on a grill and I don't really have steady hands so it tends to look like it went through a blender once I finish the cooking.

So now I have to figure out what to talk about for the next 100 posts. Maybe I will finally post something under the breakfast category... Maybe we will discover that eskimo food is our new love... Maybe we will get a decent range one of these days that was made sometime after 1960. You never know.