Dinner at Home - Steamed Mahi-Mahi with Texmati Rice and Veggies (01/20/2009)

Tuesday was the day of the "Obamagasm" - wall-to-wall coverage of not only George W. Bush leaving Washington DC and heading back to his life in Texas, but also Barack Obama making history as the first African-American being sworn in as the 44th President of the United States of America (more on that in my other blog, "Inside a Jersey Girl's Mind").

Cary and I knew that we were not going to be leaving the house, so we figured that we'd pull a previously made recipe out of the cookbook - Steamed Mahi-Mahi with Vegetables and Royal Blend Texmati Rice. The first time we did this recipe, we did not cook the rice long enough, and it came out still hard - we did not cook the rice long enough. This time, we started the rice 45 minutes before we were going to start the fish and vegetables, and everything came out awesome!

Recipe as follows:

2 6 oz. Mahi-Mahi Filets

1 1/2 t. Kosher Salt

1 t. freshly ground 5 color peppercorn blend

1 t. dill weed

1 1/2 T. olive oil

1 c. Royal Blend Texmati Rice Blend

1 1/4 c. Chicken stock

1 T. unsalted butter

1 package Eat Smart Vegetable Blend (Carrots, Broccoli, Cauliflower)

1. Rinse and pat dry the Mahi-Mahi filets.

2. In a separate bowl, combine the Kosher salt, peppercorn blend, dill weed, and olive oil.

3. Combine the marinade and the Mahi-Mahi filets, and place covered in the refrigerator for at least 20 minutes (1/2 hour to an hour is best).

4. Prepare Royal Blend Texmati Rice Blend according to package instructions.

5. Take out the Mahi-Mahi filets, and bring to room temperature.

6. Place Mahi-Mahi filets in a steamer basket, and steam for around 15 minutes (or until the fish flakes easily).

7. Steam Eat Smart Vegetable Blend in a second steamer basket, and steam for about 5 minutes, or until crisp.

8. Plate up and serve.

Bon Appetit!

Chef Susan aka Chef Jersey Girl

Eating at Home - Steamed Mahi-Mahi with Trader Joe's 5 Grain Blend and Steamed Asparagus (01/09/2009)

My husband and I had a very lazy day on Friday 01/09/2009. We got back from Will's quite late, as SOMEONE was dancing around with his Jagermeifter Triplet buddies (Will and Chuck), giddy with happiness as the Gators won yet another BCS National Championship. (edit - very glad that Tim Tebow will be remaining at UF; still waiting to hear if the rest of the team will remain, or if anyone will be entering the 2009 NFL Draft - also waiting to hear if Urban Meyer will stay or coach in the NFL).

Around 4:00pm, we felt "human" enough to head over to Publix and pick up something for dinner. The Flounder filets did not smell right (something about someone trying to sell fish that had a very rancid odor, and then trying to tell me that it's supposed to smell that way. Um... hello... fish is supposed to have an odorless scent and not look dried out!), so the winner was Mahi-Mahi filets (they smelled and looked the freshest) from the Seafood counter, and a package of Asparagus spears from the Produce area. Hubby picked up a few things for his trip on Monday, and then we were out the door.

Once again, the Emeril Lagasse Steamer did its thing, and dinner came out amazingly:

From Foods Cooked At Home

Recipe as follows:

2 6 oz. Mahi-Mahi Filets
1 1/2 t. Kosher Salt
1 t. freshly ground 5 color peppercorn blend
1 t. dill weed
1 1/2 T. olive oil
1/2 package Trader Joe's Harvest Grain Blend (Israeli-Style Couscous, Orzo, Baby Garbanzo Beans, and Red Quinoa)
1 3/4 c. Chicken Stock
1 T. unsalted butter
1 package asparagus

1. Rinse and pat dry the Mahi-Mahi filets.
2. In a separate bowl, combine the Kosher salt, peppercorn blend, dill weed, and olive oil.
3. Combine the marinade and the Mahi-Mahi filets, and place covered in the refrigerator for at least 20 minutes (1/2 hour to an hour is best).
4. Prepare Trader Joe's Harvest Grain Blend according to package instructions.
5. Take out the Mahi-Mahi filets, and bring to room temperature.
6. Place Mahi-Mahi filets in a steamer basket, and steam for around 15 minutes (or until the fish flakes easily).
7. Prepare asparagus, and steam in asparagus pot for about 5 minutes, or until crisp.
8. Plate up and serve.

Bon Appetit!