The culinary adventure for this evening was Balsamic-Glazed Swordfish with Capers and Grape Tomato-Arugula Rice. Like the previous two versions of this recipe, this meal was quick and easy and remarkably tasty. Grape tomatoes were added to the arugula and basil in the rice pilaf, contributing some colour and freshness. Parsley and capers fortified the balsamic glaze, and swordfish steak replaced the pork chop and the chicken.
I have to confess that I sat this one out, for reasons I’ll go into another day, but L thoroughly enjoyed it. The capers and parsley made the balsamic glaze a superb sauce for fish, and the swordfish was apparently very good and a most welcome change from chicken. Overall, another winner; we’re on quite a roll. This is a very good recipe that’s basic to make but yields a pretty sophisticated result. This is when the master recipe idea works pretty well, as opposed to when we make and remake something that is mediocre at best.
Tomorrow, we have our first Asian meal, and the first recipe provided by one of Rachael Ray’s celebrity friends. Ming-na, apparently of ER fame, contributed two Chinese dishes to the TV program and the book. We’ll be having Lion’s Head (Pork Meatballs and Napa Cabbage) tomorrow, and Whole Fish with Ginger and Scallions the following day. In a few weeks we’ll be eating courtesy of Gloria Estefan.
When youre having fun
I heard somebody say