I saw this on www.tastingtable.com and thought it was worth sharing
Wholefoods had swordfish on sale for $8.99 lbs and we bought a bunch. love out food saver we divided up and stored some in the freezer. I took a piece out in the morning and on the way home stopped at Shaws grabbed a lemon and some fresh parsley. I had always seen recipes that oven roasted swordfish but was partly afraid to try because with fish a few minutes to long and you end up with a dry fish. The other reason was out of respect for my Mom who always soaked in grapefruit juice, she said this was a trick she learned from Legals, who now if that was true or a MOMism. Tenn she would coat with mayo and grill. this has been my standard way for many years I might add some Mrs Dash rub for different flavors before the mayo went on. Anyway with a quick google I saw this recipe search among a bunch and my stomach growled. yep that was the one. Got to tell you this was great I only had 1 lb so I cut the butter mixture in half. This fish melted in your mouth heck i ate 1/2 pound and eyed Lyn’s leftovers.
I had to use their picture because we were so hungry i forgot to take a picture of the end results, which was pretty close I might add. Side note I’m starting to love my new cast iron pans.
Over all this was wicked easy to prepare and cook. definitely a repeater.
Organic turkey only 99 cents a pound Lyn said with glee. We had just cooked a 17 pounder for our annual trip to DC to see Misy, Mark, Maria and Clara B. This year it was topped off with Mike joining us for the ride both ways.
So off the Wholefoods we went to get groceries after returning return to an empty frig. We return with a 17 pounder. Into some buttermilk brine over night and finally we got to try the perfect turkey button on our stove. Always said we would do it but never had. So I melted some butter added rosemary and live oil, let thicken slightly and then basted over the turkey which I had stuffed with oranges, lemon, garlic and onions. Placed the prob in the thickest part of the thigh and plugged it I. Pressed the perfect turkey button then the prob button and closed the oven. I basted a few times and at one point losely covered with tin foil to avoid burning. We went off to run a few errands and returned just as the oven had turn itself to keep warm. That meant it was done, perfect according to the oven genie. Left it sit and then carved, make room in the freezer her comes some turkey. Whipped up a quick gravy for tonight . I made some bone broth with the carcus will freeze some for later. My tasting du4ing the carving agreed it was perfectly cooked and the skin was super crunchy and hit the spot.
I saw this recipe and the placement of the pan in the oven caught my attention, I like to marinate my birds in buttermilk, so I tried something close to this. Thanks Samin Nosrat for the inspiration to try the cooking placement of pan method was well worth it, Lyn acutally brought it up again when Wholefoods had whole chickens on sale.
Note: Next time I’ll place my cast iron or chefs’ pan in there so it gets piping hot. You hear the sizzle when you place the chicken on the pan.
Thicker Instant Pot Chili
I’ve been craving chili recently but did not want to take all day so I decided that I would do it in the instant pot. I’ve tried this before but they seem to come out soupy than what my mind’s eye wants.
I wanted something that was thick and full of flavor. I had a pound of hamburger in the freezer and my pantry was stock so what the hell.
Turn the instant pot to sauté and add maybe a teaspoon of oil. Add ground beef and brown. Depending on the % you may want to drain the pot after browning. My frozen was 90% sirloin so no draining was needed. Add the rest of the ingredient and mix thoroughly.
Put cover the cover on and turn to no venting then turn the instant pot to manual and 10 minutes. When it is done turn off and let naturally depressurize. I then turned back to sauté add the red pepper, stirring constantly and when it came to a boil turn it off. It is essentially done just taste for spices shovel out a serving and top with cheese and scallions.
Good for a bowl or a burrito or a taco.