Halibut with Caramelized Onions, Sauteed Tree Oyster Mushrooms, Grilled Radicchio, Zucchini, and Pepper
- At July 8, 2010
- By megan
- In caramelized onion, CSA Challenge, Fish, Grilled, Hazel Dell, Mushrooms
0
It all started with some mushrooms. My friend Chad from Hazel Dell suggested I try these tree oyster mushrooms last week at the Boulder Farmers Market, so I had to figure out what to do with them.
Also, I had a beautiful head of radicchio from Ollin Farms, which was an ingredient in my CSA Challenge. I knew I wanted to grill it, which is easy. Just slice it, drizzle with olive oil and sea salt, and grill for a few minutes. Turns out great.
Then we decided to buy some halibut. Now I knew what to do with my meal. Halibut with caramelized onions, grilled radicchio, zucchini, and yellow pepper, and sauteed tree oyster mushrooms. A perfect combination.
It is easy to caramelize onions. It just takes a little while, so that usually needs to be done first. I had a beautiful little walla-walla onion from the market, so I sliced it and added it to a hot saute pan with a little olive oil and let that start to turn golden brown. You need to watch your onions and turn down the heat if they start to burn. The idea is to let them slowly release their sugars and caramelize into sweet, delicious, heavenly-brown goodness.
As I said before, the radicchio and veggies were grilled. I baked the halibut with a little olive oil at 350 until is was just cooked through. All ovens are a little different, so watch your fish. Mine took 15 minutes or so.
Meanwhile, a mushroom saute with a little butter, olive oil, shallots, sea salt and pepper was under way. Nothing too fancy because all of my produce came from local farms, so it was all super fresh and delicious.
I definitely enjoyed this one!
Maple Mustard Mushrooms
- At June 5, 2010
- By megan
- In Grilled, Hazel Dell, Maple, Mushrooms, Savory Spice Shop
- 1
These gorgeous mushrooms from Hazel Dell are a favorite of mine. After reading The Omnivore’s Dilemma, I really started to look at mushrooms differently. With Hazel Dell mushrooms available at Boulder’s Wednesday and Saturday Farmers’ Market, I am making an effort to eat mushrooms at least once each week.
I topped these with a marinade I made of:
- 2 TB olive oil
- 1 TB grade B Vermont maple syrup
- 1 TB dijon mustard
- 2 tsp Worcestershire
- 1.5 tsp soy sauce
- 2 tsp minced dried white onion
- 1 tsp granulated garlic
- 1 tsp Urfa red pepper flakes
The last 3 ingredients: the onion, garlic, and pepper flakes, all came from Savory Spice Shop.
The mushrooms went on the grill for a few minutes on each side.
Best Grilled Shrimp
- At May 15, 2010
- By megan
- In Grilled, Savory Spice Shop, shrimp
- 1
Savory Spice Shop makes everything in my kitchen possible. I love these shrimp.
- 1/2 TB garlic powder
- 1 TB granulated onion
- 1 tsp Aleppo pepper
- 1 tsp ground black pepper
- a pinch of sea salt
- 1 TB olive oil
I had thawed some frozen shrimp, peeled them leaving the tail, de-veined the suckers, and coated them in this spice mixture. They grilled for just a few minutes and were delicious.
I served them with my Grilled Tomatillo Guacamole.
Grilled Tomatillo Guacamole
Why not grill an avocado? They’re really good grilled.
I took off the skins and took out the pits of two avocados. Then I covered them in a little olive oil and lemon juice and grilled them hollow side down for 3-4 minutes.
Next, I peeled and quartered 6 tomatillos, tossed them in olive oil and lemon juice, and grilled them, with 2 cloves of un-peeled garlic, for 5 minutes until they looked nicely grilled.
Finally, I chopped the avocado into bite-sized chunks and put it in a bowl. I further chopped the tomatillo and grilled garlic, and tossed it all together with a little sea salt. This is my new favorite way to make guacamole.
I served this with my Best Grilled Shrimp. Enjoy.
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