Gearbox Pinor Noir

My wine project this year went the way of most such projects, but I have to make a note of this one, because it is one of the few bottles of wine I threw out rather than drink it.

It tasted really weird, and not in a good way. Do not repeat.

Roasted Chili-Lime Cod

Another quick entry, this time because I am sick. Life continues, though. This was a great recipe, and cod happened to be on sale, so I didn't even feel guilty for indulging. Since I was turning the oven on anyway, I roasted asparagus alongside this, sliced up a baguette, and called it a day (see also: me being sick).

Everything turned out done at just about the same time. It didn't have time to marinate very long, but it was really good (and spicy), and definitely a keeper.

Ingredients

• 1 Teaspoon Paprika
• 1 Teaspoon Dried Parsley
• ½ Teaspoon Oregano
• ½ Teaspoon Chili Powder
• ½ Teaspoon Garlic Powder
• ¼ Teaspoon Cumin
• ¼ Teaspoon Salt
• ¼ Teaspoon Freshly Ground Black Pepper
• 1/8 Teaspoon Cayenne Pepper
• 2 Tablespoons Extra-Virgin Olive Oil, divided
• 1 lb cod fillet
• 1 Tablespoon Unsalted Butter
• Zest and Juice of 2 Limes
• Cooked Brown Rice, for serving, optional
• Cooked Corn, for serving, optional

Instructions

1. In a small bowl combine all of the spices and mix well. Using 1 tablespoon of olive oil, brush the cod filets and then rub the filets with the spice mixture. You will use the entire rub – so make sure to coat them very well. Refrigerate the cod filets for at least 30 minutes, or up to 12 hours.
2. Preheat the oven to 450º. Place the cod filets on a foil-lined baking sheet and roast in the oven for 10-12 minutes – the fish will flake easily and be opaque throughout when it’s cooked through.
3. Melt the butter, combine with lime juice and olive oil, and drizzle over the fish before serving. 

One-Pot Orzo with Italian Sausage and Kale

So, I know that I need to get some pictures on this blog eventually, but for the love of Julia Child, why do so many food blogs these days include a half dozen pictures of the dish? Sure, I want to know what it's supposed to look like, and maybe it's a really nice presentation, but surely one or two photos will do.

Ahem.

Anyway, this is a straightforward recipe, easy to make, warm and yummy on a chilly autumn evening, and a great way to use ingredients that you might find in season at your farmer's market. It will find a place in our rotation (which is very full).

Ingredients

• 1 tbsp olive oil
• 3 hot Italian sausages, casings removed
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 bunch (5-6 leaves) of kale, stems removed and chopped
• 2 cups uncooked orzo pasta
• 3 cups chicken broth (no salt added preferred)
• 1½ cup sharp cheddar cheese, shredded
• Salt and pepper, to taste

Instructions

1. In a large saucepan, on medium-high heat, add the olive oil and sausages. Crumble the sausages using a wooden spoon, letting the meat brown slightly. Then add in the onions, garlic, salt, and pepper. Stir occasionally until the onions begin to soften, 4-5 minutes.
2. Add the kale and sauté until it begins to wilt, about 3 minutes. Pour in the chicken broth and add the orzo; mix the ingredients together*. Bring the broth to a boil and then reduce the heat down to a simmer. Cook with a lid on for 12-15 minutes until the broth is absorbed into the orzo and the orzo is tender.
3. Add the cheese and stir to coat the orzo and vegetables. Taste for additional salt and pepper. Serve immediately.