Finally some pictures of the new house (backyard and kitchen)! Being injured has not been fun, but it has allowed me to enjoy being at home. Usually I am off hiking, biking, running etc... and things around the house do not get done. It has been nice getting things in order and brainstorming about how to decorate the place with photos and paint colors.
This weekend was also fun in the fact that Westboro Beach, the nearby beach, was having its annual "movies at the beach" night. The vote that won was for the movie "Cars." First I dined at my sisters place who made these awesome Korean barbecued ribs with an orange ginger marinade. We then walked down to the beach at dark sat on a blanket, poured some wine and watch the movie. It was a lot of un and really cool to see the river behind the screen and the city lights on the horizon.
The next night the weather was still perfect so we decided to yet again dine outside. I decided to grill a nice fillet of salmon. Rather than use the blackening spice I use perhaps too often, I decided to change it up with a nice tangy glaze. I must give credit to my husband for this glaze as he makes it by taste (thus hard to provide any concrete measurements). Depending on how you adjust your flavors the glaze can be sweet and tangy with a hint of heat. I am kind of getting tired of the same old side dishes of tomatoes, cucumbers, corn, rice, potatoes or salad. Therefore I jumped ahead a season and bought an acorn squash and roasted it with indirect heat on the bbq for about 50 minutes.
3 T brown sugar
1 T honey
2 T butter
1/4 cup grainy dijon mustard
T olive oil
2 T soy sauce
1 T grated ginger root
pinch of cayenne (optional)
salt and pepper to taste
1 large fillet of salmon or 6 (6oz) pieces
Melt the brown sugar, honey and butter in a small saute pan oven med high heat. Remove from heat and whisk in mustard, soy sauce, oil, ginger. Let cool.
Preheat the grill to med heat. Brush salmon with glaze. Place the salmon skin side down on the oiled grill. Grill for 6-8 minutes (turning after 5 min) and baste through grilling time.
For the squash this should be placed on the grill well before the salmon. Heat the grill to high and then turn off once side of the bbq to grill using indirect heat. Brush the squash halves with a mixture of melted butter and brown sugar. Grill meat side up for 50 mins.
Loving the backyard with a patio, herb garden and garage.
Kitchen exits nicely to the patio, making it nice and easy to entertain guests, as well as nice to have natural light for food photography.