Tuesday, September 11, 2007

Dang Quesadillas

Since I seem to be having trouble keeping this thing going, I thought it might good to go back to my roots, poorly thought out food criticism. I'll start with tonight's meal. Obsessive readers of this blog will remember that we have pear trees in our backyard. Those blossoms have matured into a bumper crop of pears this year and we've been trying to figure out what to do with all of them. I found this recipe for pear and prosciutto quesadillas and gave it a try tonight. I have heard that prosciutto and fruit is considered a delicacy by some, but I had my doubts. After feasting on these quesadillas, all of my doubts have been erased. It's a pretty simple dish to put together, as well. I didn't even bother with the goat cheese that the recipe calls for and I baked them for 10 minutes at 350 instead of frying them in a pan.

On Sunday, I grilled up a great piece of salmon. I used a Goan Fish Curry spice packet that Michelle picked up at the grocery store. It's from Arora Creations, who sell a full line of Indian spice mixes. We've tried a number of their spice mixes, and they taste really good. It's the most authentic tasting Indian food I've ever been able to make at home. This was my first experience with the Goan Fish Curry. I marinated a sockeye salmon fillet in the spice mixture, lemon juice, and olive oil for about an hour and a half. The last time I grilled salmon, I left it on the grill for too long and it got too dry. I was determined not to let that happen this time. I fired up the grill and grilled some bell peppers on it. Though I didn't plan it this way, it turned out to be a great move because it gave the grill a chance to get nice and hot before I put the fish on it. Once the peppers were done, I put the fish onto it (face down) and let it cook for about six minutes. I flipped it over and brushed the top with some of the excess marinade, then let it cook for another three or four minutes, brushing marinade on it a couple of more times. The end result was delicious. It was cooked to perfection and the fish curry added a great flavor to an already delicious piece of fish. If I could change one thing, I would have let it marinate a while longer to soak up more of the flavor, but it was still a very tasty meal.

2 comments:

Michael David said...

Having a pear tree in your backyard sounds pretty sweet. Do you climb the tree to pick them? Do you spray them with pesticides? I find that a little DDT can actually enhance the flavor.

dhodge said...

It is nice, but you have to stay on top of things. Last year, we harvested too late and wound up with a bunch of rotten pears. We may have eaten a dozen pears from our tree last year. This year, we've eaten at least five times that amount and given away at least ten times that amount and still have more than we know what to do with. I pick anything I can reach from the ground or a ladder and let the rest fall or get eaten by birds, squirrels, etc. We put a little fertilizer into the ground in the spring, but that's the only thing we've done to take care of the trees, other than picking the fruit.