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Cocoa Coffee Rubbed Salmon

written by Ali

Cocoa Coffee Rubbed Salmon will transform the way you prepare fish.  I have been in a salmon rut lately, regularly cooking it in parchment paper with a little lemon and butter.  It is great this way, but I wanted to spice things up (literally).

#Choctoberfest is such a good time of year to experiment with chocolate.  I knew I wanted to make something savory, so decided I would see how salmon fared with a little cocoa coffee rub.  Plus, I have a full spice cabinet from a summer filled with canning and preserving.  (Yes – I do have three types of paprika lurking on a shelf.  And I promise I used ¼ teaspoon from each at some point this summer to make chutney or something similar).

So – cocoa coffee rubbed salmon to the rescue!  I blended cocoa, finely ground coffee, ancho Chile powder, smoked paprika, roasted garlic powder, salt, and pepper and rubbed the heck out of a salmon fillet.

On a side note, I signed up for the Port Orford Community Supported Fishery this year.  The CSF is kind of like a CSA, only you get to choose what kinds of fish you want from what is fresh at the dock.  I have totally stocked up on salmon and albacore tuna, all sustainably fished off our beautiful Oregon coast.  The salmon is so perfect – sashimi grade, so great for poke, and absolutely like butter when it is cooked.

But back to the point: cocoa coffee rubbed salmon is positively amazing!  It is the best blend for blackened salmon.  I baked it in a cast iron skillet until it was just opaque and easily flaked with a fork.  I did not add anything to it but the rub.  One pound of salmon lasted me for lunch for two days.  I’m a big fan of salmon salad, so served it with local farm greens and late season radishes and a dash of ranch dressing.



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Cocoa Coffee Rubbed Salmon

Ingredients

  • 1 teaspoon finely ground coffee
  • 1/2 teaspoon ancho chili pepper
  • 1/2 teaspoon cocoa powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1 pound salmon fillet

Instructions

  1. Preheat oven to 375 degrees.
  2. Combine all the spices in a small bowl.
  3. Rub the spices over the salmon, skin side down.
  4. Bake in a cast iron skillet or on a baking sheet for 12 - 15 minutes, or until the fish is opaque and flakes easily with a fork.
  5. Enjoy!
  6. Serves 2.
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October 17, 2019 1 comment
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AppetizersHoliday RecipesQuick and EasySnacksVegetarian

Lemon Pepper White Chocolate Baba Ganoush

written by Ali

This post is sponsored by Forte Chocolates.  All opinions are mine alone.  

First up in this week’s #Choctoberfest2018 fun is a lemon pepper white chocolate baba ganoush.  I’ve adapted this recipe from Saveur – you can check out the original here.   I used Forte Chocolate’s lemon & pepper in white chocolate to create this sweet and savory dip.

Forte Chocolates’ motto is “Celebrate Life Through Chocolate” and I couldn’t agree with them more. Chocolate just makes everything better!  And in case you are curious and want to check out this great chocolate company (they are based in the PNW – they go to the top of my list for that reason alone!), you can get a buy 3 get 1 free discount on their chocolate bars by going to this page.

One of the things I really love about this chocolate is how versatile it is.  While I would happily eat a full bar of the lemon & pepper in white chocolate by itself, it paired so well in this baba ganoush.  I can also totally see eating the lemon & pepper in white chocolate bar as part of a cheese board and pairing it with a dry white wine.

As for the lemon pepper white chocolate baba ganoush, I highly recommend eating this with a good pita bread.  I’d also slather it on a sandwich, perhaps with some salty cured meats.  I might not be above just eating it on a spoon.  It’s really that good.

 

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Lemon Pepper White Chocolate Baba Ganoush

Ingredients

  • 1 head garlic
  • 1 medium sized eggplant
  • 2 tablespoons olive oil
  • 1/4 cup tahini
  • 1/2 teaspoon cumin
  • 1/2 teaspoon espelette pepper or smoked paprika
  • 1 ounce Gusto's Lemon & Pepper in White Chocolate Bar
  • 1 teaspoon lemon juice
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 375 degrees.
  2. Drizzle the eggplant with 1 tablespoon of olive oil and place in an oven proof dish. Cut off the very top of the garlic and drizzle with the remaining olive oil. Wrap the garlic in aluminum foil. Roast the eggplant and garlic for 50 minutes or until the eggplant is soft and the garlic is golden brown. Set aside to cool.
  3. Melt the white chocolate over very low heat in a small saucepan, being sure to stir the entire time. Remove the chocolate and cool.
  4. Remove the eggplant from the peel. Remove the garlic cloves from the peel. Combine the eggplant and two cloves of the roasted garlic in a medium sized bowl. Set aside the remaining garlic for other uses.
  5. Combine all the remaining ingredients with the eggplant and garlic, including the melted white chocolate. Use an immersion blender or put in a food processor and process until all ingredients are combined into a thick paste.
  6. Enjoy!
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October 15, 2018 0 comment
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Baked GoodsBreadsFarmer's Market

Savory Arugula Pesto Scones

written by Ali

It’s Community Supported Agriculture (CSA) time again, which means I’m making recipes using up the bounty of the season, like these savory arugula pesto scones.  The CSA actually started up last week – I just wasn’t quite prepared for it.  I think we started a full two weeks earlier than last year, plus, I’ve been going to the farmer’s market every week since it opened.  As a result, it was full out veggie abundance.

So, a quick roundup of what’s been in our basket these last two weeks: asparagus, artichokes, arugula, collard greens, kale, radishes, turnips, kohlrabi, lettuce, broccolini, and bok choi.  I feel a little like I’m swimming in greens.  We’ve been able to stay on top of most of the veggies – lots of frittatas and stir fry going on.  The arugula has been the most daunting of the produce – I’m the only one who eats it in our house and the stuff is down right prolific.  Fortunately, I’m a huge fan of arugula pesto.  It’s so easy to make and uses up quite a bit of arugula at a time.

This week, I decided to try something a bit different with my arugula pesto and made savory arugula pesto scones.  These are a lovely pick me up first thing in the morning with a strong cup of coffee.  They also make a great side for a salad for dinner.  Plus, these pair really well with a robust chardonnay.  Just saying.

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Savory Arugula Pesto Scones

Ingredients

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter
  • 2 eggs
  • 1/3 cup heavy cream
  • 1/3 cup arugula pesto
    • Arugula pesto
  • 1 cup tightly packed arugula
  • 1/4 cup walnuts
  • 1/4 cup parmesan cheese
  • 1 tablespoon olive oil

Instructions

    Savory Arugula Pesto Scones
  1. Preheat the oven to 375 degrees.
  2. Combine the flour, baking powder, and salt. Cut the butter into small pieces and incorporate until the butter is in pea size pieces. Add the eggs, the heavy cream, and the pesto, and gently fold into the dry ingredients.
  3. Turn the dough out onto a parchment lined baking sheet. Gently pat into a circle. Flatten a bit and then score to make eight scones.
  4. Bake for 25 - 30 minutes or until the scones are golden brown.
  5. Serves 8. Enjoy!
    6. Arugula Pesto
  6. Combine the arugula, walnuts, and parmesan cheese in a food processor and blender. Chop or blend until the ingredients are all finely chopped. Add the olive oil and combine.
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June 11, 2018 0 comment
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savory rhubarb strawberry black bean enchiladas
Farmer's MarketFreezer MealsLunch RecipesMain DishesVegetarian

Savory Rhubarb Strawberry Black Bean Enchiladas

written by Ali

Given that I’ve been pretty MIA from the blog the last couple of weeks, I felt like I needed to make my absence up to my readers by making a really good dish: savory rhubarb strawberry black bean enchiladas.  Rhubarb and strawberry is not usually a combination you’ll find in savory dishes.  That said, the real genesis for Fix Me a Little Lunch came in the summer of 2010 when we signed up for our first CSA.  CSA stands for Community Supported Agriculture.  Basically, how it works is you pay up front at the start of the growing season for a share of produce that you receive every week.  Many CSAs will do two sizes of shares – one to feed a larger family and one that’s smaller and fairly manageable for a couple.

Our first CSA was from an organic farmer in Southern Oregon.  We got to know our farmers – had the chance to tour the farm and get to know more about how they produced the food we were eating each week.  However, we quickly became overwhelmed with the variety and abundance of produce we were getting.  I quickly turned to the blog world for help, discovering some of my all time favorite recipes and blogs in the process (which eventually became the inspiration to start my own food blog).  One of those recipes was a savory rhubarb and adobo chili enchilada.  I’d never had rhubarb in a savory dish before and I was immediately hooked.  The combination of sweet and spicy was so good.

savory rhubarb strawberry black bean enchiladas

This savory rhubarb strawberry black bean enchiladas is a riff on that recipe.  I bought the rhubarb specifically for this recipe, but had extra strawberries from our last farmer’s market run.  We are sharing a CSA share with another couple this season, but so far, it’s mostly been greens (arugula, bok choy, and lettuce).  We’ve been getting our strawberries from the farmer’s market.  While tomatoes might not do well in this climate, apparently strawberries love it, so there’s that.

Anyway – this recipe for savory rhubarb strawberry black bean enchiladas is a combination of sweet, savory and spicy.  It’s quick to make and freezes like a dream.  It’s perfect for lunch, especially with a little mashed up avocado on top and a few pinches of sea salt.

savory rhubarb strawberry black bean enchiladas

savory rhubarb strawberry black bean enchiladas

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Savory Rhubarb Strawberry Black Bean Enchiladas

Ingredients

  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 2 cups rhubarb, chopped in 1/2 inch pieces
  • 1/2 cup sliced strawberries
  • 1 adobo chili, finely chopped
  • 1 teaspoon salt
  • 1 can black beans, rinsed and drained
  • 1 package corn tortillas
  • 1 cup Monterey Jack or similar shredded cheese

Instructions

  1. Heat the olive oil in a medium sized sauce pan. Add the onions and saute until they are lightly browned. Add the rhubarb, strawberries, adobo chili, and salt and cook, stirring occasionally for 20 minutes or until the rhubarb is soft.
  2. In a 8 x 8 glass pan, layer two or three of the corn tortillas on the bottom. Spread half of the rhubarb mix on top. Layer another two corn tortillas. Layer half the beans and 1/2 the cheese. Layer another two corn tortillas and then the rest of the rhubarb mixture and the remaining beans. Top with two or three corn tortillas and then the remaining cheese.
  3. Bake at 350 degrees for 30 minutes or until cheese is lightly browned and melted.
  4. Serves 4. Enjoy!
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June 4, 2017 0 comment
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