BBQ Salmon and Cod

Fish is by far one of my favorite things to eat and cook. What I love about seafood is its diversity of flavor and texture. Last night for dinner my carnivore wanted Alaskan Cod which was on sale at Whole Foods and I was in the mood for salmon, which by fate or coincidence was also on sale at Whole Foods. Since it is glorious summer, I decided to make the fish with some classic summer BBQ flavors.

The BBQ Sauce

1. 1 Tomato
2. 1 Yellow Bell Pepper
3. 1/4 Teaspoon of garlic powder
4. 1/4 teaspoon onion powder
5. 1/2 teaspoon dried basil
6. 1/4 teaspoon of ground coriander
7. 1/4 teaspoon white peppercorn
8. 1/2 teaspoon smoked paprika
9. 1/4 cup of white wine
10. 1/4 cup of Ketchup
11. 1 tablespoon of Worcestershire sauce
12. 1 teaspoon of ground mustard

1. Mix the ketchup, ground mustard, and Worcestershire and set aside.
2. Chop tomato and pepper and saute in olive oil on medium heat until the vegetables start to get soft.
3. Add the seasonings. Cook for 5 minutes on high heat.
4. Add the white wine, cook for 3 minutes.
5. Cover the vegetables in the sauce made previously and cook for about 5 minutes on medium low heat.

The Fish

I simply pan fried both of the fish, cod and salmon, in olive oil and salt and pepper.

I served the fish smothered in the sauce over basmati rice and asparagus. It was a sweet, tangy, smoky, and slightly spicy summer fish that was perfect for the 75 degree Michigan day we had.

Pleasant eating!

Apple Muffins

It's a little early to start getting out all the apple recipes, but these muffins are so delicious they fit any season. I came upon the original recipe when I was searching for a fruit muffin to give to the children I nanny. As any cook, non-baker, I added "a little of this" and "a little of that" instead of following the recipe precisely and watched my muffins disappear after they came out of the oven. Not only did my three munchkins nod with glee after every bite (their version of "more please") but their parents approved as well.

The original recipe belongs to Emeril Lagasse and can be found on www.foodnetwork.com.

Here are my changes.

3/4 Cup of Whole Wheat Flour

3/4 Cup of White All Purpose Flour

1 Teaspoon Baking Powder

1/2 Teaspoon of Baking Soda

1 Teaspoon of Cinnamon

1 Teaspoon of Nutmeg

1/2 Teaspoon of Dried Ground Ginger

3/4 Cup of Brown Sugar

1/2 Cup of Greek Yogurt

1/2 Cup of Milk

4 Tablespoons of Melted Butter

1 Grated Apple (Granny Smith works best)

2 Eggs

2 Tablespoons of Apple Butter

You can follow the directions on the original recipe, or just keep reading:

1. Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and ginger.

2. Whisk together the yogurt, milk, butter, sugar, eggs, apple butter, and grated apple.

3. Separate into muffin pan and bake!

I cooked my batch at 370 degrees not 375. I also cooked them for 17 minutes instead of 25 as the original recipe directs. Because all ovens are different, I would suggest poking your muffins in the middle with a toothpick and taking them out of the oven when the toothpick comes out clean.

I have adapted this recipe to bananas and prunes as well which were a big hit for the girls (my personal sous chefs and bakers which are learning to whisk at the age of 14 months). The first batch I ever made was with one pear and one apple and without the apple butter. One time, I made a batch with zucchini, dill, and cheddar cheese, without any sugar which was also delicious and served perfect as a unique dinner roll.

Enjoy your muffins whether you are 14 months or 41 years old : )

Pleasant eating!