There's a learning curve involved for doing almost everything and I'm no exception even though I'm a tad past the half century mark. Ouch - the confession kinda' hurt.
Anyway, there's so many things here on the Oregon Coast that require practice to perfect; for example, I fully admit to not being much of a gardener mostly due to the fact that I hate bees, creepy crawlies and slithering snakes and have been known to run from the sight of any and all. I don't fish either because while I love looking at water, I'm terrified to be in it plus fishing requires luck and heaven knows I don't have much of that except for the day I met my Big Guy, fell in love and let him reel me in. I am stubborn though and very determined which are both traits that will come in handy as I'm learning to cook halibut. Bet you were wondering where I was going with all this, weren't ya'?
Our friend Mike was telling me about a fabulous halibut dish his wife makes that involves bay shrimp and hollandaise and while it would have been so darned easy to just ask for a recipe, I thought I'd wing it instead. He was right too, because it is delicious for sure - I mean, it's hard to go wrong with tender little shrimp and buttery rich hollandaise topping a meaty firm chunk of halibut garnished with chopped fresh thyme, dill and parsley; however, go wrong I did. I overcooked the darned fish by about 3 minutes, or maybe even 4 or 5.
Incidentally in case you're wondering what Big Guy's doing now that he's not putting in 10 hour days at the office - well, he's chopped and stacked about a half cord of wood; mowed the grass; trimmed some bushes; taken two trips to the dump's recycling center with a huge stack of deconstructed moving boxes that have been sitting on our front porch for months because I couldn't fit them into the Miata and cleaned and rearranged the storage shed. He's made several trips to Newport, passed his Oregon license test, put new plates on the Jeep and even taken me out for lunch and he's had time to hang around the kitchen. That's all happened in the last 2 days...wonder what's on the list for today.
Quick Blender Hollandaise (from JBug's Kitchen Antics adapted from Chatelaine Cookbook)
2 egg yolks
1 Tablespoon warm water
2 Tablespoons fresh lemon juice
1/2 teaspoon coarse salt
1/8 teaspoon cayenne pepper
1 teaspoon Dijon mustard (optional)
1 stick butter (1/2 cup)
Combine egg yolks, water, lemon juice, salt, cayenne and mustard in a blender or food processor. Melt butter in microwave until it is no longer solid and forms a nice foam on top. With blender running slowly drizzle in butter. Whirl just to blend completely (about 10 seconds). Serve immediately or keep warm in a thermos.
Makes 1 cup
A year ago - Rose Cottage and Five Hour Stew
Two year's ago - Baby Back Ribs on the Grill
Three year's ago - Chile Cheese Sausage Balls