grilled grouper with cheddar grits, tostadas and chipotle salsa

Several weeks ago I went to Buckhead Diner for lunch, and had one of those entrees that you think about for days afterwards. It was such a unique combination of things - cheesy grits underneath a couple of crisp tostadas, with grilled mahi-mahi, all topped with a smoky chipotle sauce and fresh guacamole. I decided to try and recreate it on my own, and while definitely not exact (I admit, I used a jar of "homemade" salsa that I found in whole foods since I had no idea what to do with the original), it was delicious.

Grocery list: grits, chicken broth, garlic, cheddar cheese, blue corn tortillas, chipotle salsa, avocados, cilantro, tomato, lime, fillets of halibut, mahi-mahi or grouper.


Start by making the cheese grits. For "dinner" grits, I like to make them with chicken broth instead of water, and with the addition of garlic. I think this is especially necessary so the grits can balance out the strong flavor of the chipotle sauce. Bring 1 quart of chicken broth a 2 minced garlic cloves to a boil, then add 1 cup of old-fashioned (i.e. slow cooking) grits to the pot. Return to a boil, then reduce heat to medium-low and cook until the grits are done, usually about 20 minutes.


Stir in a handful or 2 of shredded cheddar cheese, 2 T of butter, and a few T of whole milk or half and half. (This will help the grits to keep their creamy consistency while you prepare the rest of the meal.)

This is the point where I would make the guacamole as well -- by mashing 1 avocado with salt, juice of 1/2 a lime, some chopped cilantro, and half a chopped tomato (covered in a previous entry).



Next, prep the tostadas. Heat 2 T of olive oil over med-high heat in a small fry pan. Place a shallow dish on the counter right next to the pan, and pour in about a cup of the chipotle salsa. Using tongs, place one corn tortilla carefully into the hot oil and fry for 20 seconds, flip, fry for another 20 seconds, then transfer into the dish of salsa. The idea is to crisp the tortilla, then cover with the sauce. Repeat until you have enough tostadas for 2 per plate (this recipe can easily feed 4, so make at least 8).

To grill a flaky white fish like grouper or halibut, you have a couple of options to prevent the fish from falling apart on the grill (this happens when the fish sticks directly to the grate, and when you try to flip it or remove it, it falls apart - very frustrating). You can either oil the grates of the outdoor grill AND the outside of the fish and then cook it directly on the grill, or you can wrap it in foil and cook it indirectly. I prefer the first option, because I like the charred marks on the fish and the flavor the direct flame imparts, but the second option is less risky. Either way, season the fish with salt and pepper, and grill for 4-5 minutes per side over medium-high heat, or until the fish flakes easily and is white throughout (no longer translucent in the middle).


To assemble the dish, spoon a layer of the cheese grits onto the plate, and follow with 2-3 tostadas. Top with a piece of grilled fish, then another spoonful or 2 of the salsa and a dollop of fresh guacamole.

mexican spice-rubbed ribeyes with garlic lime butter

When we eat steak around my house, it's always tenderloin. Being somewhat obsessive about healthy food, A and I only buy the leanest cuts of red meat. When I saw this recipe for spice-rubbed ribeyes (from the April issue of F&W), I knew I had to try it, especially when I noticed the availability of local grass-fed ribeyes at WF this week (a grass diet produces leaner meat than grain diets).

Grocery list: cumin, chipotle powder, paprika, ribeye steaks, lime, garlic, butter.



To make the spice rub (enough for 4 steaks), mix 1.5 tsp each of the cumin, paprika and chipotle powder, plus 1.5 tsp of salt.



Pat the steaks dry, and rub the seasoning onto all sides of the meat.



Soften 4 T butter (to room temperature), then mix in 2 minced garlic cloves, the zest of 1 lime, and about 1 tsp of the lime juice.

Grill the steaks over medium-high heat for about 10-12 minutes for medium-rare. Let the steaks sit for a few minutes, then put 1 T of the garlic lime butter on top of each to serve.

mexican pasta

I've been holding on to this recipe from an issue of Food & Wine for a while, and I wish I had tried it sooner. It was unique and also very easy to make. All you need: 3/4 pound pasta (penne), 1 pound chicken, garlic, 1 onion, 1 can of chipolte peppers, 1 big can of chopped tomatoes, mozzarella, frozen corn, and a handful of chopped cilantro.

While the pasta is cooking, chop the chicken and begin to cook it in olive oil over medium-high heat in a big heavy pan (ideally one that could fit the entire dish in it -- I used my big Le Crueset dutch oven, AKA the love of my life). Chop the onion, and add it to the chicken after 4-5 minutes. After the onion has cooked for 1-2 minutes, add a chopped garlic clove or 2, and cook for 3-4 more minutes. At this point the chicken should be cooked through, the onions golden. Then you add the diced tomatoes, and one chipolte pepper. To prepare the pepper, slice down one side and remove all the seeds, then mince it up. Reserve 1-2 T of the adobo sauce that the pepper was packed in, and add that to the pot too. After 2 minutes, add 1/2 cup frozen corn, and cook another 2 minutes.

At this point you add about a cup of grated mozzarella and stir until it's all melted, and it's done! To serve, sprinkle a little extra cheese and the chopped cilantro on top. This whole dish took about 30 minutes to make, and doesn't require a lot of "special" ingredients, so it's definitely going in the regular rotation.