Quick Dish - Quick Post: Swordfish on Flavor Filled Corn

A very simple dish which I made this summer was grilled swordfish on a bed of corn peaches and sage.  The brevity of the post reflects the speed of the dish (I made it so fast, we didn't get in any pictures!)

All I did was rub the fish with some salt and pepper, and grill it for about 7 minutes a side until the flesh bounced back to the touch. For the corn salad, I halved and peeled a peach and grilled it alongside the corn, which I had shucked and rubbed with olive oil. Once they were cooked, I cut the kernels off of the cob, chopped up the peach, and finely chopped some sage. I mixed the three with a little salt and pepper and served the fish on top. In total the meal took about 20 minutes to make, and the flavors were bold and unexpected! Highly recommended for a quick dinner that will impress.

Grilled Peaches and Pork

No matter the season, a grill brings out the best flavors in ingredients. Whether meat or vegetable or even fruit, putting food on the grill creates a unique smoky and charred flavor that can't be truly replicated indoors. For this dish, I married sweet, caramelized peaches with rich smoky pork to create a sweet and savory blend of flavors the exemplified why grilling is such a good method of cooking. Along with some grilled corn and a fresh fennel, orange, and arugula salad this meal was a grilled summer classic.

Pork Chops in the Summertime

The past few weeks have been insanely hot in NYC. One of the side effects of this heat is the lack of desire to be in my unairconditioned kitchen, standing over a hot stove. This past Sunday, the heat broke (slightly), so I jumped on the chance to bear the heat and get into the kitchen. I decided on pork chops with a peach BBQ sauce and corn and tomato salad. As I've written before, I love the flavors of summer, so featuring them in my cooking is very important when the season is right.

Impressing My Girlfriend's Friends

I heard from my girlfriend that one of her co-workers was a fan of the blog and wanted to get a meal cooked by Tyler. One of my goals is to create an in-home cooking class company, so I figured this would be a great way to showcase my talent to people who have been impressed by my food. Unfortunately, the meal was taking place in the dead of summer when my kitchen is about 100 degrees, so I wanted to start with a simple, cold cucumber soup. I pureed seedless cucumbers (though could have used normal cukes and just removed the seeds) with water and mint leaves. I then added salt, pepper, honey, and cayenne pepper and let it cool in the fridge. When it came time to serve, I topped it with a dollop of Greek yogurt mixed with honey, some chopped mint, and a cucumber that I cut into a ribbon. The soup was light, crisp, and refreshing in the sweltering kitchen.