Roasted Asparagus with Garlic Butter

Zinging into spring with a simple little midweek veggie; heck I’d serve this at a dinner party…oh that’s right, we don’t have those anymore, but SOON!! Nothing unusual about this little asparagus side dish, except its deliciousness. It’s perfect vintage southern and an ideal pairing with any protein. Try it, even if you’ve tried it before. Totally worth every little dancing taste bud that it hits sliding down the throat. Yum! Captured the below pics with the afternoon sun streaming in my westward facing kitchen windows. Perhaps it’s a bright and encouraging sign that we are turning the corner on Covid.

2 lbs thick asparagus, trimmed
1 Tbs olive oil
2 t fresh thyme leaves
3/4 t  Kosher salt, divided
4 Tbs room temperature unsalted butter, divided
1/4 t ground black pepper
4 minced garlic cloves

Place oven rack 6 inches from broiler.
Preheat oven to medium broil.
Place asparagus on rimmed baking sheet.
Pour oil, thyme, 1/2  t salt over asparagus.
Toss gently to combine.
Broil asparagus for 3 to 4 minutes.
Remove and toss asparagus to turn over.
Broil another 3 minutes, until lightly browned.
Transfer asparagus to serving platter.
Place 1 Tbs butter and garlic into skillet over medium high.
Cook until lightly golden.
Place remaining 3 Tbs butter, pepper, and remaining salt in small bowl.
Pour garlic melted butter into bowl.
Stir until combined; will make creamy sauce.
Pour sauce over asparagus and serve.
Serves 4 to 6.

Mahi, Two Ways: Part One

Well hellodie from the fishing scene in Istanbul! Follow the journey from the Turkish shore all the way back to Morehead City’s Captain Jim’s Seafood, and then straight in to Peg’s Kitchen for a lively adventure in fish prep! First, Istanbul, 2013… Lone fishermen in small boats catch Bluefish on the Bosphorus Strait and deliver them straight to the docks where they are cooked on sight for locals and tourists alike. Fanciful, docked, decorative boats serve as open air kitchens. Can NOT get any fresher than that! The cooks are constantly singing melodic tunes of “Balik Ekmek”, meaning “Fish Sandwich.” We indulged happily!

Fast forward to 2021 , where we are state side, and here in Greenville, NC cooking some great fresh mahi filets, two ways! No need to escape to the shore, I’m gonna school ya from right here. So, Be Inspired and Come in Hungry! Perhaps one of these recipes will become your signature fish dish…One Fish, Two Fish, Red Fish, Blue Fish! (Thank you Dr. Seuss.)

First Way: Sautéed Mahi with Clarified Butter

6 oz mahi filet, 11/2″ thick
1/4 t Kosher salt
1/2 t fresh ground black pepper
1 t olive oil
2 Tbs clarified butter
1/4 cup dry white wine, more if needed
1 Tbs capers
1/4 cup baby tomatoes
1 Tbs chopped chives, for serving
Cilantro, for serving

Sprinkle fish with salt and pepper.
Heat skillet over medium-high heat.
Drizzle oil on bottom of skillet.
Add butter to skillet and swirl to evenly coat pan.
Add fish to skillet.
Cook 4 minutes.
Flip fish to other side.
Add wine, capers, and tomatoes to skillet.
Reduce heat to medium low.
Cook 6 minutes, until cooked through.

To plate:
Place filet on plate.
Spoon cooking juices with capers and tomatoes over filet.
Garnish with chives and cilantro.
Serve with a side of roasted red potatoes.

Goat Cheese Butter

Butter Goat Cheese IAssembled treasure; this is it! Simple and loaded with deliciousness; fab on every little thing you can imagine!!

“Butter vs Margarine?
I trust cows over scientists.”
Unattributed.

There are endless ways to use this yummy butter. Knock yourself out!

2 sticks of butter, softened to room temperature.
4 oz of goat cheese, softened to room temperature.
Mix the two together by hand until well combined.

Place 2 small sheets of wax paper on counter.
Separate into 2 equal portions by hand.
Shape into 2 log rolls.
Place the 2 rolls onto paper.
Sprinkle with black pepper.
Wrap wax paper around log, then place in a Ziploc.
Refrigerate or freeze.
Slice as needed.

Butter Goat Cheese Butter Soup II

NOT a great pic…sorry!

Toss into soup, dot on a chicken breast or burger, use on baked potato and rice, asparagus, green beans. Basically, add jazz to ANYTHING with this amazingly simple concoction. Yep…continuing to keep you fresh and slightly gourmet!!
Keeps 2 months in freezer.