Thursday, July 30, 2009
Small planes (Regional Airlines in Abaco, Bahamas) are exciting but five hours in a jet is not my idea of fun. This time the flight from Charlotte, NC to Phoenix went so quickly because I sat next to a lovely lady. A.E. has only lived in Chandler for 2 years and asked about places to visit. Science Museum, Heard Museum, Children's Museum, Art Museum and Phoenix Museum of History are the usual things to see. Of course, I recommended the AHS Museum in Tempe with our new exhibit honoring Sandra Day O'Connor opening October 24 to the public. We are also planning the Arizona Centennial Historymakers Gala February 2011. Talking about the Historymakers Gala and Recognition Program, she told me her neighbor is Historymaker Eddie Basha. Her step son is good friends with their sons. Small world. Eddie has a great food memory in our cookbook with Tabouli Salad on page 130.
1/2 cup cracked wheat
4 tomatoes, chopped
3 bunches parsley, stemmed and chopped
1 bunch green onions, sliced
Small handful of fresh mint, stemmed and chopped
1/2 cup olive oil
1/2 cup lemon juice
Salt and freshly ground pepper to taste
Soak the cracked wheat in enough water to generously cover in a bowl for 30 minutes and drain. Press the excess moisture from the cracked wheat. Combine the cracked wheat, tomatoes, parsley, green onions and mint in a bowl and mix well. Stir in the olive oil and lemon juice and season to taste with salt and pepper. Delicious served cupped in a variety of lettuce or fresh grape leaves.
Vacationing in Eleuthera, Bahamas is usually a peaceful time with a little fishing involved. Last time we went out, everyone caught something except me. But times change. I caught the first fish, a margate, and snagged a big one with the second cast. It began to bend the rod so much that Captain Leon thought I was caught on a rock so he took over. Fifteen minutes later he brought a 5 foot long nurse shark to the surface. OH MY. Leon was hoping for a huge grouper. He cut the line and let my shark swim away. Much too heavy (about 200 lb) for the 40 lb test line.
We caught 21 fish and looked to Tastes & Treasures cookbook for ways to prepare them. Camelback Inn has a good recipe for Dover Sole Menniere on page 72 but we could not find a recipe for strawberry grouper or yellow tail snapper so we substituted. There is nothing that tastes better than FRESH fish.
Preparing Four Peaks Brewing Company's Halibut with Penne and Basil Pesto, pg 89, was my idea. We would substitute the Strawberry Grouper we caught that day, but Lisa at Cape Eleuthera in the Bahamas had another idea. She put the individual filets in an aluminum sheet with onion, green pepper, spices, butter and parsley and wrapped them tight before grilling. They were delicious served with traditional brown rice and beans, corn on the cob and fresh hydroponic lettuce grown at "The Island School." We dined at the Marina at sunset. Wonderful evening.