Friday, June 24, 2011

Macadamia Nut Crusted HEAVEN :)

One of the recipes I've made lately that Brandon and I LOVED was a Macadamia nut crusted halibut with mango salsa and coconut rice. It was UH-MAZE-ing!! Amazing. The best part? It was super simple and yet seemed so fancy/gourmet.

I searched the internet for a while to find the "right" recipe. Most of them combined the macadamia nuts with panko or other types of breadcrumbs/extras (which I had before and didn't like as much). For this dish, the simpler the better! :) Here's the recipe:

Few absolutely need a food processer/chopper for this. I tried making it by hand chopping the nuts and it didn't coat the fish as evenly. This time I ran the macadamia nuts through a processer and it made a HUGE difference. Also, every oven is different so check on it periodically to make sure it isn't over cooked, this dish is so amazing because it's crispy on the outside and juicy on the inside!

For the mango salsa I just chopped up mango, red pepper, onion (purple), cilantro and a little chilli pepper, and squeezed lemon and lime juice over it. Try to refrigerate it for a while so it's extra cold. Yum.

Coconut rice:

Thursday, June 23, 2011

I *heart* cooking.....for now!

My desire to cook usually comes to me in inconsistent waves but lately it hasn't seemed to shut off or even falter slightly. The invigoration I get from looking up new recipes on the Internet is the same feeling once reserved only for mass amounts of online shopping. Could it BE? That cooking brings the same smile to my face as the perfect Betsey Johnson party dress?? I think so friends....I think so.

Let me be clear....I am NOT a chef. In fact, I don't even regard myself as someone who has natural tendencies in the kitchen. I'm just someone who loves the idea of cooking and hosting dinner parties.  I'd like to push the envelope a bit and take myself out of my "10 dish rotation" comfort zone. I may win some (macadamia nut crusted halibut) and I will certainly lose some but gosh darn it I'm going to have a blast while I do. 

So I'll continue being a guinea pig for those of us who aren't pros and prove that some recipes while they look complicated and impossible are right within our reach! I'll be sharing recipes as I make them and sharing my struggles and changes....which one's are MUST make and which ones to skip. Enjoy!