Longleaf Stories

full circle in the hundred acre wood

Earlier today, when it was dark and dreary outdoors, I declared it was time for Black Bean Soup. That was before a brilliant sun and cerrulean sky appeared. There’s a old saying: “If you don’t like the weather, wait five minutes and it will change.” My cooking moods are often like that. Yours, too?

So, following a field trip to Joe Patti’s Seafood, tonight’s menu has shifted to one that evokes thoughts of dinner on the patio on a balmy springtime evening — only tonight we’ll dine indoors by firelight!

Greek-style grilled swordfish
Slow roasted plum tomatoes
Corn on the cob
A couple of grilled asparagus spears (It’s a rule. You have to put something green on your plate. Besides, I love these.)

1-Swordfish --after 002

Usually, I serve  couscous with the swordfish, but this time, we were lucky enough to find an ear of corn. The tomatoes really made this dinner. I used 12 plum tomatoes, cut in half and tossed in a bowl with one minced shallot, a minced clove of garlic, fresh ground black pepper, about a tablespoon of thyme, 1/4 cup olive oil, roughly 1/2 teaspoon kosher salt, and a generous sprinkle of cut red pepper, baked in a 300 degree oven for about 2 hours. (These are great on pizza or pasta — especially with a few shrimp thrown in. They’re also wonderful for bruschetta.)

That funny-looking chunk on top of the tomatoes is a piece of the grilled “freebie” tuna.






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