CEIMB: Thai-style halibut with coconut curry broth

The recipe this week was chosen by Liz of The Not So Skinny Kitchen. Sorry to all, but this is going to be a super quick post as this week is super-hectic. I pretty much followed the recipe completely - used frozen halibut and the curry powder. Also, only had about 2-3 TBS of cilantro because I had to cut it out of my herb garden (which has just finally started growing!) Yay for me - I grew something!

I was actually excited about this recipe because I really love Thai food and I thought it was going to be an ode to it. However, in my opinion the result was very disappointing. I thought the dish was really bland and fishy (I hate fishiness!) Maybe it was the curry powder instead of the curry paste. Maybe it was the lite coconut milk or the lack of the entire called-for amount of cilantro. The one thing I know is that the cats definitely liked this recipe more than I did!

I hope everyone else's dish turned out better than mine. Check out all of the CEIMB blogs to see what other thought.

CEIMB: Jerk Chicken with Cool Pineapple Salsa

The recipe this week was chosen by Jen B of Notes from the Table. Let me first say this recipe was fabulous! It was a huge hit at my house. Plus, it was super easy! I was somewhat skeptical about the pineapple and cucumber mixture -- but it was really good!

I substituted a serrano pepper and some cayenne powder for the habanero pepper. I once experimented with a habanero, but it didn't play nice. So, habaneros don't get invited to play group at my house anymore! I think the substitution still provided a nice level of heat, but it wasn't too hot (like the chipotles in adobo sauce were!) Also, I left the mint out of the salsa.

The chicken had a great spicy flavor and the pineapple salsa made the dish absolutely perfect. I loved this recipe and will definitely be making it again.

Great pick this week Jen B. Hope your vacation was great!

CEIMB: Garden Risotto

The recipe this week was chosen by Jessica of A Singleton in the Kitchen. The recipe sounded easy enough -- granted by now you think I would have learned that if the recipe says it will take 18 minutes to cook - it will take no less than 45 minutes! Why is it that every time I make risotto it takes so long to cook?

Well I stopped off at the Western on my way home from work to pick up some asparagus for this recipe. Also grabbed a little fish as I was struggling with what to eat with the risotto.

As for the risotto, I followed the recipe for the most part. I cheated and used pre-made stock (after all -- who has time to make their own stock???). Also, I added a shallot along with an onion at the beginning and then some red pepper flakes to the risotto along with some salt and pepper while it was cooking. Also, I substituted Romano cheese for the Parmesan.

Overall, I thought the Risotto turned out great. I really liked the combination of veggies. The risotto paired nicely with baked fish and some crusty bread. Thanks Jessica for picking a great recipe this week.

Ode to Friday

There really is nothing better on a Friday morning that a good cup of coffee! Well, having the day off would be nice too -- but that is wishful thinking!

Happy Friday ya'll!