I got a big problem. I always go for pretty over practical things. Sometimes I find myself limping across the streets of New York just because I bought the wrong pair of shoes and insisted on wearing them. They sure look very pretty, but they were killing me. Bags…. I looooooooooove bags, and God help me if they are pretty and useless…I will get them anyway. Oh… and I got to tell you about this metal skewer I found once. It turned to be the biggest useless (but pretty) thing I ever bought. They were a nightmare to skew veggies and use on the grill… HELLO! What was I thinking? Even to hold them with thongs was impossible. They are so out of my drawers!! I think the best way to describe me, would be as a fly that happened to see her friends flying towards the light only to be ZAPED, but she goes on anyway flying in the same direction saying SHYNY!!! Well!! Is there anyone out there who knows what I mean??? Does it ring a bell??? I need to know that I’m not alone here.
Cilantro Rice
- 1 pound black beans
- 2 tablespoons canola oil
- 1 Spanish onion, finely chopped
- 2 cups long grain rice
- Salt and freshly ground pepper
- 2 cups chopped cilantro leaves
- 2 cloves garlic, chopped
- 1-tablespoon pine nuts
- 3/4-cup pure olive oil
- 1/2 cup grated cotija cheese
Place soaked beans in a medium saucepan and cover with water. Bring to a boil over high heat, reduce heat to medium-low, and simmer until cooked through, about 1 1/2 hours, adding more water if needed. Drain beans into a colander set over a bowl and reserve the cooking liquid from the beans.
Heat oil in a medium saucepan on the grates of the grill. Add the onions and cook until soft. Add the rice, toss to coat in the oil and onion mixture, and cook for 2 minutes. Add 3 3/4 cups of the bean cooking liquid (if there is not enough liquid, add some water to measure 3 3/4 cups). Season the rice with salt and pepper, stir well, and bring to a boil. Reduce heat, place cover on the pot, and cook until rice is just cooked through, about 14 to 16 minutes.
While the rice is cooking, place cilantro, garlic and pine nuts in a food processor and process until coarsely chopped. With the motor running, add the oil and process until smooth. Add the cheese and process until incorporated. Season with salt and pepper, to taste. Place rice and beans in a large bowl, fold in the cilantro pesto, and Garnish with the additional chopped cilantro.
For the Halibut skewers:
- 3 medium zucchini, rinsed and ends trimmed
- 1/2 cup extra-virgin olive oil
- Kosher salt
- 2 pounds halibut or other meaty whitefish suitable for grilling
- 1 red Bell pepper rinsed cut in squares
- 1 small red onion cut in squares
- 1 lemon, zested and juiced
- Freshly ground black pepper
- 2 teaspoons dried oregano
- 1 package 6 or 8-inch bamboo skewers, soaked in water for at least 30 minutes.
Directions
Halve zucchini lengthwise and then cut into 1/2-inch slices. Meanwhile, cut the fish into 1-inch cubes for the kabobs and place in a large mixing bowl. Add the peppers, onions and olive oil, lemon juice, lemon zest, salt, pepper, and oregano. Toss until fish, onions, peppers and zucchinis are well coated.
Assemble skewers and pour the remaining marinade over them. Cover with plastic wrap and refrigerate until ready to grill. Skewers can be left to marinate for 30 minutes but no longer than 1 1/2 hours since the lemon juice will start to “cook” the fish.
Heat a grill or grill pan over medium-high heat.
Grill skewers and baste with remaining marinade, turning once after several minutes on the first side, until fish is just cooked through but not flaking apart, about 7 to 9 minutes total. Serve immediately.
