The last planned meal of the week for The Bride and I was Swordfish Steaks With Puttanesca Sauce on page 287. I cannot recall ever having puttanesca sauce, although I see it often in restaurants. I've just never ordered it. The Bride picked up the steaks early this morning while I was at work, and I made a quick run to the store in the late afternoon for the rest. Most of the ingredients, however, I had on hand. I was even able to use my fresh thyme from my garden! No more paying three or four bucks every time I want fresh herbs.
The sauce was made first, and after I completed my mise en place it took no more than ten minutes. While the sauce was simmering, I prepared The Forge and the steaks. Once the coals were ready, the steaks went on, and nine to ten minutes later I announced to The Bride that we were ready.
It turns out that I like puttanesca sauce...at least Weber's. I will be more open to ordering it at restaurants from now on. I've never been a fan of olives, and certainly not anchovies. This is probably why I've refrained from this dish in dining establishments. However, this recipe has broadened my horizons, and I thank Weber for that. I probably would have enjoyed this meal more if I hadn't eaten it in under two minutes. I missed lunch today, and was REALLY hungry. With some tinkering, I might even say that this recipe is company-worthy. Tomorrow The Bride and I will plan next week's meals, and I am highly excited about this summer when I can tackle some of the more time-consuming recipes.
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