Six Degrees of Michelle

My Buddy Michelle, Photographer of the "Star Food", provided the impetus for this foodie fare. The fish course was from "Entrees" A Dierbergs School of Cooking Publication which showcases Michelle's expert "foodtography" prowess. The side dish was from "Macaroni & Cheese 52 recipes, from simple to sublime" by Joan Schwartz.  A Christmas present to The DEW from Michelle.

apron by Mindy 

Chai Glazed Salmon & Lemony Grilled Tuna Steaks

2 black chai tea bags
1/2 cup boiling water
2 tablespoons snipped fresh chives
1 clove garlic, minced
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon soy sauce
2 teaspoons minced fresh ginger root
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 salmon fillet (1 1/2 to 2 lbs) cut into 6 strips

Place tea bags in glass cup; pour boiling water over tea bags, Steep 5 minutes; discard tea bags. Stir in remaining ingredients except for salmon. Cover and let stand for 30 minutes or refrigerate overnight.

Place salmon flesh-side down on oiled grill over medium to high heat; cover , grill 4 minutes.  Turn fish skin-side down - stir glaze and spoon over fish; cover and grill, occasionally spooning glaze over salmon.  Cook until internal temp is 145 degrees F, about 10 min per inch of thickness

1-1 1/4 lbs tuna
salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
1 clove garlic, minced

Place fish on oiled gill over medium to high heat; brush generously with lemon mixture.  Cover and grill, brushing occasionally with lemon mixture until fish is opaque throughout and internal temperature is 145 degrees F, about 4 to 5 minutes per side.

 Fandango 2003 tempranillo


Baked Conchiglie with Roasted Garlic Cheese sauce, Ricotta Cheese w/ White Truffle Oil
& Grilled Asparagus

1 head garlic
olive oil for rubbing the garlic
4 tablespoons butter, plus extra for the baking dish
1 lb conchiglie (medium shells)
2 1/2 cups whole milk
1 medium red onion (1/3 to 1/2 lb) finely chopped
3 tablespoons flour
1 cup (1/4 lb) grated mozzarella or fontina cheese
1 cup (1/2 lb) whole milk ricotta cheese, drained
kosher salt
freshly ground pepper
1 1/2 cup(2 ounces) grated Parmigiano-Reggiano cheese
2 tablespoons white truffle oil

- Preheat the oven to 300 degrees F - cut off the bud end and rub the head of garlic with olive oil. Wrap loosely in foil, place on a baking pan, and roast until very soft, 45 minutes to 1 hr. Peel or squeeze out the softened garlic, and mash.
- Raise the oven temperature to 375.  Butter a 9 x 13 inch baking dish
- Bring 6 quarts of salted water to a boil.  Add the pasta and cook, stirring occasionally, until al dente, about 13 minutes.  Drain and reserve.
- In a small saucepan over medium hear, bring the milk to a scald.
- In a medium saucepan over medium heat, melt the 4 tablespoons of butter.  Add the onion and cook until softened, about 5 minutes.  Reduce the heat to low and whisk in the flour; cook, whisking, about 2 minutes, not allowing it to color.  Whisk in the hot milk a little at a time.  Once all the milk has been added, raise the heat to medium and cook, stirring occasionally, until the sauce thickens slightly.  Whisk in the roasted garlic and the grated mozzarella and continue whisking until blended. Remove from the heat.
- Add the cooked pasta and the ricotta to the roasted garlic-cheese sauce and stir to combine. Season with salt and pepper. Pour or spoon the mixture into the buttered baking dish, sprinkle the Parmigiano-Reggiano over the top. Bake until the top is golden brown, about 25 minutes. Remove from the oven and drizzle with the truffle oil. Let rest for 5 minutes before serving.

-Wash and snip ends of fresh asparagus
-Place asparagus in a bag with olive oil, making sure all the pieces are coated
-place directly on grill for 2 min's

Duane

~Cooking by Duane & Geek Dave 
~Photography by The Dew

Comments

[Michelle]

Hey! check you guys out! ( did you sense the " whitness" of that statement?

Food looks way to good to not have been there... oh ma gawd mack and cheese!

Bet it was incredible

[Duane]

Michelle- Thanks, we owe it all to you(ha ha)... Did you like my new phrase "foodtography"?

[Freya]

The conchiglie looks and sounds delicious!

[Duane]

Freya- Thanks, it was way yummy and pretty easy to make.

[Ari (Baking and Books)]

I love tuna steaks and they look so gorgeous in your photo. Chai tea glaze eh? How exotic!

[arfi]

chai tea glaze sounds interesting!!

[Duane]

Ari- thanks, they were so good... My 1st time time doing tuna that I didn't over cook.

It was very yummy... I think I'm going to try that chai glaze as a marinade with chicken

[Ian]

Dave looks so cute in the striped apron!!!

[vaket parking]

wow, what a great recipe.
Love the pictures as well.

[Lisa]

Ooh, I love tempranillos! Nice one. Cheers!