Dads, Walleyes, and June 17
01 Jun 2012 Leave a Comment
in Entrees, Sides Tags: Father's Day lunch, Father's Day, mediterranean, olive salsa, lemon potatoes, roasted potatoes, grilled potatoes, meal on the grill, fishing, walleye, tapenade, potatoes recipe
We’ve noticed a dad-photo trend around the New Pi workplace: not just dad with the fishing gear, caught fish in hand, but dads with walleyes, specifically.
For more photos of dads and walleyes, visit our June eCatalyst newsletter.
I won’t claim to know the first thing about fishing, but catching walleye seems to be quite an accomplishment! When is it time to celebrate whatever Dad’s into? June 17.
Check out the cool BBQ fish basket, top right, we’ve gotten in – veggie baskets and more too!
That would be Father’s Day this year (here’s your reminder). If your dad’s the fisherman type, go fishing with him! Or otherwise, even the worst fisherman can catch a walleye . . . at New Pi. We hear we’ve got the best fish around.
So far, one day in, June is just gorgeous – perfect grilling weather. If you’re a grilling novice, chalk it up to father-child bonding time. If you’re a pro, well, I don’t need to talk you into this! Here’s another option: some great kabobs we grilled for Father’s Day last year.
This super delicious Olive Caper Salsa recipe is from Joni from New Pi’s meat & seafood department, originally from a fisherman. It’s great with anything on the grill… or on salad, or on toast, or on… you get the idea.
These potatoes, recipe also below, are very tasty too – baked or grilled, take your pick. Dessert? How about a simple fruit crisp (of any fruit), pie, or this fab dad-approved coffee cake?
Now you’re all prepared… have a great Father’s Day!
Olive Caper Salsa for grilled fish or chicken – or even just toast!
This packs a pungent punch – delish on just about anything.
Contributed by Joni, Coralville New Pi meat & seafood
1 c. sliced black olives (ripe black, kalamata, or whatever you like)
1/2 c. diced roma tomatoes (or other tomatoes, seeded)
1/2 c. chopped oil-packed sun dried tomatoes
1/4 c. minced red onion
1/4 c. chopped fresh basil
3 T. capers
2 T. chopped parsley
2 T. balsamic vinegar
1 t. minced garlic
Combine all ingredients, reserving a little parsley and basil for garnish. Yum!
Grilled or Baked Lemon Potatoes
4-6 servings
Adapted from Grit Magazine
2 lbs. fingerling or Yukon Gold potatoes, cut into wedges or rounds
1/2 c. olive oil
2 lemons, zest of both and juice of one
1 t. sugar
sea salt
freshly ground pepper
Parboil potatoes in salted boiling water for 5 minutes. Drain and transfer to a large bowl.
In a small bowl, whisk remaining ingredients together. Pour over potatoes and toss to coat evenly.
Oven: Pour onto a baking sheet and bake at 350˚F for about 20 minutes, flip potatoes, then raise the heat to 450˚F and bake until browning and fork-tender.
Grill: Make a tinfoil grilling “pan” with several layers of foil and place it on the grill over medium-hot coals. Pour in potatoes and grill for 30-40 minutes, turning occasionally, until fork-tender. Serve immediately.
Rhubarb: A Lovely Rite of Passage
15 May 2012 1 Comment
in Dessert, Party Food Tags: Betty Crocker, ginger crisp, potluck dessert, rhubarb, rhubarb crisp, rite of passage, spring, spring dessert, spring fruit crisp, summer fruit crisp
Our area’s rich in rhubarb this time of year. I adore the tang, the zip, the color, and how perfectly it goes with a crispy topping and a scoop of vanilla, or a dollop of whipped cream or yogurt. It’s dessert, it’s a snack, it’s breakfast (all three, if you’re lucky and don’t have to share). Wait though – sharing is the best way to eat, and this is ideal potluck fare.
Rhubarb is the first “fruit” (though it’s technically a vegetable) of spring, the rite of passage to summer. It’s worth celebrating.
If it’s not in your back yard, we have it locally grown at New Pi. Here’s another gorgeous way to use it: Rhubarb Custard Pie.
Crisps are one of my favorite things. Sweet but not overpowering, easy but satisfying, perfectly country-casual Betty Crocker. I don’t mind too much topping to fruit ratio, nor too much fruit to topping ratio – in whatever proportions, I still find they suit one another. This is low-stress baking.
The recipe below is a dressed up rhubarb crisp, with the addition of ginger and orange. If you don’t want the ginger or orange to dominate, go a little light with them. Their flavors strengthen after a day.
Rhubarb, Orange, and Ginger Crisp
Adapted from Jamie Oliver
2 ¼ lbs. rhubarb, trimmed and chopped (small pieces for a smooth consistency, long pieces for more texture)
1 c. brown sugar, divided
1 orange, juiced, and ¼ of its zest (or more for a stronger orange flavor)
1 ½ c. flour
1 ¼ c. rolled oats
thumb-sized piece of fresh ginger (more if desired), peeled with the edge of a spoon and minced
7 T. cold butter, chopped into cubes
Preheat oven to 350˚F.
Simmer rhubarb, ½ c. brown sugar, orange juice, and zest a few minutes, until rhubarb softens somewhat. Transfer to an ungreased ovenproof dish.
Mix ½ c. brown sugar, flour, oats, and ginger together.
Pinch in butter with fingers until pieces start to form. Sprinkle over rhubarb.
Bake 40-45 min., until golden and rhubarb bubbles up.
Like this:
This Weekend (backyard or in the wild)
20 Apr 2012 Leave a Comment
in Entrees, Party Food Tags: aluminum foil, barbeque, campfire food, camping food, cookout, foilie, grill out, scallops, seafood, white fish
Scallops. Middle Eastern Couscous. Lemon. Cranberries. Fire.
Yum! But how does it all work?
Tin foil packages, which we’ll call “foilies” – it rolls off your tongue better, and sounds incredibly kid-friendly, which it is. Sadly, this was new to me – I know, I’ve gone through my whole life without foilies! Thanks to my coworkers Jen & Genie, however, foilies have come into my life and campfire cooking will forever be more exciting.
Genie’s a recipe whiz and deserves all the credit for how divine this one is! She invented more great recipes for foilies and pudgie pies (sweet or savory sandwiches cooked in a pie iron over the fire) that’ll all be in our upcoming Summer Catalyst, out late next month – can’t wait!
If you are camping, this is the ideal food to prep in advance if you’re taking cold packs along. Build a fire and it’s instant, and wayyy better – incomparable, really – than a can of beans or a variety pack of granola bars. Sheesh, incomparable isn’t a strong enough word!
This is really fabulous – make it.
Scallops or White Fish with Cranberry Almond Couscous
Genie Maybanks
4 large sheets heavy-duty foil
1 T. smoked paprika
1 t. crushed red pepper flakes (reduce if desired)
1 c. uncooked Middle Eastern (large) couscous
¼ c. sliced green onion
½ c. sliced almonds
½ c. dried cranberries
salt & pepper
2 T. chopped fresh parsley (optional)
1 can (10 1/2 oz.) chicken broth or 1 T. bullion plus 1 1/2 c. water
1 lb. scallops or 4 white fish fillets
4 T. melted butter, margarine, olive oil, or walnut oil
1 lemon, peel sliced off, thinly sliced, seeds removed
(For simpler version, simply use fish, couscous, bullion, 3 T. dried dill or 2-3 T. dried chives, dried cranberries, oil, and lemon slices)
COMBINE first 8 ingredients. Stir in half of the chicken broth.
CENTER ¼ of the mixture on each sheet of foil, with the dull side toward food. Top with scallops or fish, butter or oil, and lemon slices.
FOLD up foil sides partway, add remaining chicken broth to each, and seal the packets, leaving room for heat circulation inside.
GRILL 8 to 10 minutes in covered grill or on campfire until fish is cooked through.
