Has the quietest member of DoD finally come out of her shell and called DIBs on her soldier? Stay tuned to find out!
To Die For
A certain Marine was seen asking the Fashion Disaster out on a date. Too bad his life was threatened by the resident Chaotic baddie. Looks like Disaster gives new meaning to "to die for"
If I Had a Hammer
A certainn green haired elf and a handsome carpenter were seen leaving the Red Dragon Inn together after a somewhat lengthy conversation. Will Greenie be hiring him to redecorate her bedroom?
Wedding Bells Or Coal?
Will a certain muffin maker really tie the knot come Christmas eve or will someone's stocking end up filled with coal?
Dear Readers, it's hard to believe but, this relationship advice column is hereby ending do to health reasons — MY health. I've been told by a certain dark-haired lady that I'm a walking dead man. Other ladies are going to break my arms. Men are going to put me in a stew and turn up the heat. It seems my advice on relationships may not have always led to the desired outcome. (Okay, so I got it right once. Who's counting!) I've also been told that my advice has caused a surge in RhyDin divorces and hospital admittance.
Okay, so it's not perfect, but relationships are a very tricky business. I remember the old poem:
To be up above with the ones we love,
Wouldn't that be glory;
But to be down below with those we know,
Well now, that's another story!
So, for my health reasons I'm ending this column and starting a new one called "Around Town With Gav" to be filled with the latest news worthy trivia and intrigue that the untrained eye of the common person might have missed. Watch for it in this issue!
Gav
Oi, yet another month has gone by and summer is fast moving behind us. Despite the recent talk of Sea Monsters in the waters, the fishing crews on the docks are still diligently working to bring in harvests of the sea. In honor of their hard labor and dedication, this month's recipes are fresh from the waters, a bit new for me as well. I'm curious if Sea Monster can be substituted for the fish. If anyone kills that thing, let me know right away, because I'm very interested in purchasing some of the meat.
On a side note for new things… Aye, there's a last name to go with this chef nowadays. Nightbloom is the name I've chosen in honor of someone's memory… so ye don't get confused when ye hear it. It's just me!
Happy cooking to ye all and I hope ye'll enjoy this months catch!
Mediterranean Monkfish
Ingredients:
1/2 tsp salt
1 tsp pepper
4 (6oz.) monkfish fillets
1 (8oz.) jar roasted red peppers, drained and thinly sliced
1/2 cup pitted kalamata olives, halved
1 large lemon, sliced
1/2 cup coarsely chopped flat-leaf Italian parsley
Fresh parsley sprigs and extra-virgin olive oil (optional)
Directions:
1. Sprinkle salt and pepper evenly over fillets. Arrange each fillet in center of a piece of heavy duty aluminum foil. Sprinkle fillets evenly with roasted peppers, olives, lemon slices and chopped parsley. Fold foil and seal up ends tightly.
2. Grill fish over medium-high heat 8-10 minutes or until fish flakes with a fork. Remove from grill and let stand 2 minutes. Open packets and transfer to serving plates; drizzle with oil and garnish with parsley sprigs, if desired. Serves 4
Note: Monkfish is considered the "Poor Mans Lobster", and can be used in recipes calling for scallops, lobster or even veal. Other fish may be used in place of Monkfish… consider Pollack or Flounder with their mild flavors that can blend well in just about any recipe.
Molasses-Glazed Halibut
With Grilled Pineapple
Ingredients:
1/2 cup molasses
2 tbsp. minced fresh gingerroot
1/4 cup rice wine vinegar
1 tsp salt
1/4 to 1/2 tsp. ground red pepper
1 (6oz) halibut fillets
1/2 fresh pineapple, cored and sliced into rings
Directions:
1. Whisk together molasses, ginger, vinegar, salt and red pepper in a small bowl until blended. Set aside 1/4 cup of this mixture.
2. Brush fish and pineapple on both sides with remaining molasses mixture. Cover and chill 30 minutes. Drain fish, discarding marinade.
3. Coat grill with cooking spray. Grill fish and pineapple over medium-high heat 5-7 minutes on each side, brushing occasionally with reserved molasses mixture, or just until fish is opaque in the center. Serve fish with pineapple. Serves 4.
Note: Flounder may be substituted in place of Halibut. Also, consider using Pollack for a milder fishy flavor.
Sizzling Scallop Salad
Ingredients:
2 lb. fresh sea scallops, drained
2 cloves garlic, minced and divided
4 tsp. minced fresh gingerroot, divided
1 tbsp. olive oil
1 head radicchio
1/2 cup chopped green onions
1/3 cup vegetable oil
1/4 cup balsamic vinegar
2 tsp. sugar
Directions:
1. Toss together scallops, half of the garlic, 1 tsp ginger and olive oil in a large bowl. Grill in a grill basket or on a grill rack over medium heat 2-4 minutes on each side or until scallops are browned.
2. Arrange radicchio on individual salad plates; top with scallops. Whisk remaining garlic, onions, vegetable oil, vinegar, remaining 3 tsp ginger and sugar in a small bowl; drizzle over scallops. Serve immediately. Serves 4.
Note: Sea Scallops are the larger type; Bay Scallops are smaller. Look for ones that are moist and firm and have an ivory or pinkish color. Also, Many vinaigrette dressings can actually be used as marinades for grilling not only fish, but other meats and poultry. Be bold, be creative and be brave!
