Dancing Spoon

Maple Grilled Swordfish

Ordinary Out of the

OOO by Kate Krukowski Gooding
If you have never experienced Maple Sunday in Maine, put it on your calendar for next year and go to Dragonfly Farm and Winery in Stetson, Maine, or your closest maple producer. I paired my sample dishes with their wines. I made this maple mustard for dipping and later lathered it on a grilled swordfish. I have made this Maple-Mustard Sauce several time, with the new addition of Raye’s “Bar Harbor Real Ale” Stone Ground Mustard, your senses will reach heightened awareness as the taste of the mustard stimulates your taste buds!

Raye’s Mustard Mill, located in Eastport, Maine, is a working museum with tours given weekdays. Did you know mustard is perhaps the world's oldest condiment. All recorded histories note the cultivation and use of the plant for epicurean and medicinal purposes. Napoleon's armies were supplied with mustard to ward off digestive ailments and make their food more palatable. Modern science has shown that mustard seeds are high in antioxidant properties and in combination with other herbs and spices have antibacterial qualities.

Grilled Swordfish with Raye’s Maple-Mustard Sauce

Ingredients
Serves 2-4
1 pound swordfish steak, about 1 ¼-inch thick
2 teaspoons smoked sea salt   
2 tablespoons Dragonfly Farm Dark Amber Maple Syrup

Raye’s Maple Mustard Sauce
2 tablespoons butter, melted
¼ cup Raye’s “Bar Harbor Real Ale” Stone Ground Mustard
2 tablespoons Dragonfly Farm Maple Syrup
1 teaspoon apple cider vinegar

Directions
1. Spray gas grill rack with non-cooking spray and heat on high. Pat fish dry, sprinkle smoked sea salt and brush with maple syrup. Grill swordfish about 10 minutes; turn and grill 3 more minutes.
2. Heat butter in small saucepan; add maple syrup, apple cider vinegar and mustard and simmer until heated through..
3. Spoon auce over swordfish and serve.

Wine Pairing Dragonfly Farm and Vineyards-By-the-Numbers white wine.

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You can find Kate Gooding's book, Black Fly Stew - Wild Maine Recipes at Foodie's Emporium! Click here. Kate has published three cookbooks: Wild Maine Recipes and Simple Gourmet Lamb with Side Dishes and Wine Pairings. She is currently is working on her one in the Black Fly Stew series – which carries and an international flair.

More information at www.blackflystew.com

And visit Foodie's Emporium for Unique Kitchen items!

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(Cucumber) Relish Your Meal

Tips Tasty

by Anna Tourkakis

Relish Your Meals
Cooking is definitely simpler and easier during summer. Temperatures are warm, fruits and vegetables are plentiful and meals can be easily put together.

For quick cooking, grilling is a frequent go-to method. Adding a relish to these meals produces a surprising delightful lunch or dinner. Typically, a relish consists of raw vegetables, pickles and spices. This cucumber relish replaces the pickles with jalapeño and uses a combination of summer favorite ingredients that are colorful and flavorful accompaniment to grilled meats resulting in a satisfying, healthy and delicious meal.

Cucumber Relish

Ingredients
1 cup seedless cucumber with skin, diced
1 cup tomato, seeded and diced
½ cup red onion, diced
1 teaspoon jalapeno, minced
4 teaspoons balsamic vinegar
1 tablespoon chopped parsley
2 teaspoons extra virgin olive oil
¼ teaspoon salt
Fresh ground black pepper to taste

Directions
1. Toss all ingredients together.
2. Taste for seasoning.
3. Serve as a relish.
TIP If you get excess liquid, drain the relish and use it as part of a salad dressing. Toss with mixed greens.

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Anna's new cookbook Delicious Simplicity is now available. It's packed with quick-and-easy recipes, Delicious Simplicity is your go-to cookbook for scrumptious meals. Save time and money while preparing delectable recipes that make nutritious eating in your busy life practical.

Buy Delicious Simplicity.

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