Blog - biscuits and such
southern food blog
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Lovely Internet 7.31.15

 

1.  What is mindfulness? And, what you need to know about cultural appropriation.

2. What white millennials think about whiteness (spoiler: they don’t)

3. I’m thinking of taking a 30th birthday trip to the mountains with some friends in the spring. How lovely do these cabins look?

4. A short list of natural cleaners that are worth it to make yourself. (Sidenote: I’ve just started making my own shampoo & conditioner and so far, I feel great about it. Also, my hair feels great).

5. We need diversity on children’s bookshelves.

6. Tonight is a blue moon. I have half a mind to go sit on the beach and watch it rise.

7. My ya-ya’s are doing this festival in Miami and we’re psyched!

8. The problem with “ethnic” food.

9. Do we police women’s voices?

10. Superheros, just for each other.

 

For more tidbits from Elena the person, follow me on twitter (@elenabrent or @biscuitsandsuch), instagrampinterest or facebook. Subscribe to my bloglovin’ feed to make sure you never miss a post. Follow along with MissElenaeous for thoughts on everything other than Southern food.

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Mango, Chili, & Lime Dolphin Fish

 

For two years in a row we’ve been able to be in Morehead City during the annual Big Rock Blue Marlin fishing tournament. Last year we were even at sea during the first day, catching dolphin fish (mahi) and listening to the tournament radio as the winning marlin was reeled in. This year we were in Morehead for a family reunion during the second weekend of the tournament, and we were lucky enough to see some of the bigger fish caught.

 

mango dolphin 1

 

We came home with a freezer full of dolphin fish, which found its way onto our table a few weeks later, paired with a mango, chili, and lime sauce. My freezer is always packed to the gills with frozen mango because it makes a great addition to my morning smoothie. When blended it is creamy and perfect, so it makes a wonderful marinade and sauce. It made for a simple, easy, and fresh seafood dinner. Exactly what you want this time of year!

 

mango dolphin 2

 

Mango, Chili, & Lime Dolphin Fish

 

4 filets of dolphin fish (mahi)

2 cups frozen mango chunks

Juice of 3 limes

1 tbsp cayenne pepper

1 cup water

 

Blend together mango, juice of 2 limes, water, and cayenne. Blend until smooth, adding more water if necessary, a little at a time. Divide the mango sauce in half, using half as a marinade and reserving the rest as a sauce. Marinate overnight.

 

Heat your grill and line it with tin foil. Cook for 5-7 minutes on each side, until the fish is firm and opaque. Serve, hot, topped with the remaining mango sauce.

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Pizza on the Grill

Guys, I took a break. I took a vacation where I turned off my email and checked out of all of my work and responsibility and just relaxed. We started our vacation in Southern California and then drove up the Pacific Coast Highway (holy wow) and then spent a second week in Northern California. Then I came home to my own little paradise and spent the week paddle boarding, hanging out with friends, hanging out with my dogs, eating takeout in bed, and (best of all) treating myself to a nice long Thai massage. I had not really considered how burnt out I was- as a teacher, as a writer, as a friend, as a partner- until I took this break. I needed it, and I feel like a new person. So, I’m back! Refreshed and renewed (and with a killer tan).

 

grilled pizza 4

 

grilled pizza 1

 

Last night we had some good friends over for a grilled pizza party (followed by cider donuts- it was glutenous gluttony), which was such a lovely way to end my break. Grill your own pizza parties, like grits bars, are one of my favorite ways to entertain. It’s a totally customizable experience, and everyone gets to pick the toppings that speak to them in that moment. And, if you make enough dough, they get to try a few different options! I like to offer an array of meats, fruits, vegetables, and cheeses. Some are meant to be put on while the dough is cooking (meats, cheeses, mushrooms) and some are meant to be added after the pizza is off the grill (cabbage, sprouts, arugula). Finish with a drizzle of a fancy oil or vinegar and a sprinkle of sea salt and you’ve created a smorgasbord of custom gourmet pizzas.

 

grilled pizza 2

 

grilled pizza 5

 

 

Pizza on the Grill

serves 8

 

pizza dough:

2 tbsps dry active yeast
5 cups bread flour
1/4 cup tbsp olive oil
1 1/2 cups warm water
2 tbsps sea salt

 

pre-grill toppings (these are just suggestions, feel free to add/adapt!)

Chop/cook as needed and place in bowls for your guests to serve themselves. 

A selection of cheeses, such as mozzarella, smoked mozzarella, parmesan, jack, cheddar, goat

A selection of cooked meats, such as chorizo, Italian sausage, pulled chicken, shrimp, proscuitto, soppressetta, thinly sliced steak, bacon

A selection of vegetables such as thinly sliced red potatoes, jalapeños, squash, caramelized onions, caramelized mushrooms, bell peppers, tomatoes, leeks, broccoli

A selection of fruits such as apples, pears, figs, apricots, satsuma

A selection of spreads such as pesto, babaganoush, barbeque sauce, tomato sauce, tapenade

 

fresh toppings

A selection of vegetables and herbs such as green onions, basil, chives, arugula, sprouts, shaved cabbage, mache, finely chopped kale, spinach, collards, oregano

A selection of oils & vinegars

dough:

Whisk together olive oil, yeast, salt, and water. Whisk until fully incorporated, at least 2 minutes. Add half of the flour and stir with a wooden spoon. Add remaining flour and knead for ten minutes, until the dough feels like a stress ball.

Coat a glass bowl with olive oil. Place the dough ball in the bowl, turn once, and cover with a damp towel. Let rise for at least an hour. Punch down and let rise another 15 minutes.

 

topping:

Divide the dough into 8 pieces and roll each piece flat. Heat grill to as hot as you can make it. If your grates are a little gunky or rusted, top your grill with tin foil. Oil and salt one side of each piece of dough and place on the grill. Cook for 4-6 minutes or until golden brown. Pull of the grill and oil and salt the uncooked side. Allow your guests to top the cooked side with all the pre-grill toppings of their choice. Place uncooked side down back on the grill and cook for an additional 4-6 minutes. Allow the guests to add their fresh toppings and dig in!

 

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