Well, mine is being embodied right now - turning out fantastic meals using off the cuff cooking.
Right now I'm in a condo in Daytona Beach on vacation. We're having a night in rather than eating out and taking advantage of all of the wonderful fresh seafood. However, I'm cooking in a kitchen with:
- no real chopping blocks - there is one that's being used for decoration and to chop limes for drinks....
- no knives
- no measuring cups or spoons
- no grill
- non-stick cookware (not exactly the best for making pan sauces...which would be my pick after the "no grill" situation)
- a highly limited spice collection (we ADDED basil, garlic, ginger and cumin to make things at least palatable)
And yet - and yet - dinner tonight, without any of the accouterments of proper cooking, was delicious. The fish was perfectly done, the orzo flavorful and tender yet not mushy. The Spouse gave it an unofficial rating of "This is delicious, babe."
THAT is what this blog is about - great food under duress.
Sauteed Whitefish with Spiced Orzo with mixed vegetables
1/2 lb whitefish (such as tilapia)
1/2 oz lime juice (or the juice of 1/2 lime)
salt, pepper, cumin
1 shallot, diced
1 clove garlic, crushed
2 cloves garlic, crushed
1 cup orzo
1 cup chicken broth
1/2 cup water
dash of red wine
1 pkg "southwestern" mixed vegetables (corn, red and green peppers)
salt, pepper, chile powder, cumin
For Fish: Place fish in a non-reactive container. Sprinkle both sides with lime juice, salt, pepper and cumin. Let marinade 2 hours, turning once. Heat skillet over medium heat. Spray with non-stick cooking spray, add 1 tsp olive oil. Add garlic and shallots and cook until soft. Add in fish, sprinkle with chile powder, and cook 3 minutes, flipping halfway thru. Plate and serve immediately.
For Orzo: Heat non-stick skillet. Add olive oil. Sautee garlic until lightly browned. Add orzo and sautee until orzo is lightly browned and fragrant. Add in chicken broth, water and red wine and bring to a boil. Reduce heat to a simmer and cover; cook until done (about 15-20 minutes). Add in vegetable and spices to taste, stirring until vegetables are warmed thru. Serve with fish.
Wine pairing: We had this with Domaine Laureau Savennieres Cuvee de Genets 2000, a wine we found at a shop down here. It was beautiful with the delicate flavor of the fish and the spices added in.