Grilled Swordfish

I love swordfish but I have only had it a few times do to the issues with over fishing. Recently I read that swordfish has made a come back and now can be eaten sparingly so I treated the family when I came across a few steaks

I marinated the fish of a few hours in lime juice (limes and lime juice being very Mexico City) a good Mexican olive oil I got from a friend for Christmas, chopped garlic and salt and pepper.

When I was ready to cook the swordfish I heated my cast iron frill pan on the stove for a good 5 minutes. Then patted the fish dry so that it would sear well on the hot grill pan and grilled each side for about 4 to 5 minutes each. I personally so not like my tuna or swordfish rare (unless in sushi) and I do cook it medium to medium well (just a little pink inside for Tuna)

I also made a nice dijon dill sauce with plain yogurt, sour cream, dijon mustard and chopped dill. and served with whole wheat couscous with chopped tomatoes and cucumbers

This dish was really really good but what I did with the leftovers was out of this world...stay tuned for that dish coming up soon.

Moshi Moshi - Sushi

We (the kids and I) really love sushi; however, it is hard to find good sushi here in Mexico City. Yes around every corner is a Sushi Itto but their sushi is crap and the service even worse. But there is a light at the end of the sushi tunnel and that light is Moshi Moshi.

Moshi Moshi does the conveyor belt with sushi and it is great we all can pick the roll we like and go to town. There is one drawback; however, when sushi is so easy to grab the bill can climb quite fast and Moshi Moshi's prices are not thrift so beware.

Wheat Germ Pasta with Mushrooms

I picked up some wheat germ pasta at the store, not because I was planning a meal but because it was there and I had never tried it. After thinking about what the pasta might taste like I figured it would go well with onions and mushrooms so that is what I did. In the end the dish tasted ok but it really didn't look very good so it took a lot to get the kids to try it. They picked the pasta out and ate that and left the rest so that tells me to try the past again with another condiment

1 onion diced
1 package mushrooms, sliced
1 red pepper, diced
1/2 cup white wine
salt and pepper
olive oil
wheat germ pasta
chopped parsley

start the pasta cooking in a large pot of salted boiling water
caramelize onion in oil then add the mushrooms and brown them a little, add the peppers and seasoning. add in the wine and cooked pasta with a little pasta water to make a sauce. top with chopped parley

MMMMM Brunch

Beautiful Carved Wood Gate/Door

It is not so much for its beauty that the forest makes a claim upon
men's hearts, as for that subtle something, that quality of air that
emanates from old trees, that so wonderfully changes and renews
a weary spirit.
- Robert Louis Stevenson

Faux Gumbo

This Dish was a bit of an experiment. I like paella and gumbos and dished similar to that so I thought I would try a faux copy with chicken, plus I found a packet of paella spice I was dieing to try. it turned out very flavorful and the chicken was tender and yummy and the family loved it, that is always a big bonus with a meal.

a package of chicken legs and thighs (how ever many it takes to feed your family)
flour
salt and pepper
oil for browning
1 poblano pepper, chopped
1 red bell pepper, chopped
1 stalk celery, chopped
1 onion, chopped
5 to 10 mushrooms, sliced or chopped
2 tablespoons tomato paste
1 to 2 large cans stewed tomatoes with juice
paella packet of seasoning
1 bay leaf
salt & pepper
1.5 cups rice


Wash and dry the chicken. Add flour salt and pepper to a shallow bowl. Heat a large cast iron pan over medium high heat. Once pan is hot add oil. dredge the chicken in the flour and place the chicken in the hot oil (laying away from you). brown the chicken on all sides and remove from pan and set on a plate and set aside. keep the pan on the fire but turn it down to a medium to medium low heat. remove all but 2 tablespoons of the oil.


add into the hot pan the chopped vegetable and cook them covered until they are soft, uncover, turn up the heat a little and saute until there is a little browning on the veggies and add the paste, cook for a few more seconds so that the paste darkens a little.

Return the chicken and all it's juices to the pan and add the tomatoes and seasoning and rice, cover and cook until the rice is done, stirring occasionally. If there is not enough liquid from the tomatoes feel free to add a cup or two of chicken stock, water or even a little white wine.