KimberlyMichelle » yummy-recipes

from a pin: banana split cupcakes

Kim — Wed, 25 Jan 2012 21:36:57 +0000

We threw a “twins” baby shower at work last week for a colleague, and because it’s someone I work with every day, I decided to make sure I contributed something a little extra special to the event. I opened up my “yummy yummy – sweets” board on Pinterest for inspiration and found a link to a dessert I’d discovered over a year ago and had yet to indulge in…

Banana Split Cupcakes

Source: annies-eats.com via kimberly on Pinterest

They were an absolute hit and perfectly fancy/cute enough for the occasion. Take note though, I did subsitute stablizied whipped cream for the frosting listed on advice of the recipe’s author.

p.s. a cupcake corer is a ridiculously non-essential tool, but made did make this recipe very easy to finish in a short period of time (I got mine at Target on super sale for $1.50)

p.p.s. if you still need an invite to Pinterest… just let me know!

football and quesadillas

Kim — Wed, 18 Jan 2012 20:20:39 +0000

Last week’s Wild Card NFL weekend had neither of “our” teams playing (Niners & JETS), which meant that Mr. M could step away from the TV screen for a bit and take some time preparing a more intricate culinary treat for watching enjoyment instead. (aka. new recipe time!)

As is usual these days, he looked for some inspiration from Bobby Flay and picked out a doozy of a quesadilla recipe that was made with pretty much everything normally found in our kitchen (except for corn in winter). And you know what? It knocked everyone’s socks off and filled us up for the rest of the day/evening.

I loved it because it had enough of a kick that my ancestrally-British tastebuds could pretend it was actually spicy, and everyone else could load up on spicy salsa and add to the flavor if needed!

Cotija-Crusted Quesadillas (with roasted corn relish)

[inspired by a recipe from Bobby Flay’s MESA GRILL Cookbook]

INGREDIENTS – QUESADILLA

12 (6 inch) tortillas
1 1/2 cup grated Monterey Jack cheese
8 ounces fresh goat cheese crumbles
1 large red jalapeno chili, finely diced (you can freely substitute any jalapeno pepper if needed)
1/4 cup fresh basil leaves, cut into thin ribbons
Kosher salt and freshly ground black pepper
2 tbsp canola oil
1/4 cup cotija cheese or Parmesan
2 tsp ancho chile powder
Roasted Corn Relish (see recipe)
Smoked Red Pepper Salsa (or your favorite salsa – but the smoky flavored ones suit this the best)

DIRECTIONS – QUESADILLA

Preheat oven to 425 F
Place 4 tortillas on a flat surface and divide, in order, half of the Monterey Jack, goat cheese, jalapenos and basil among the tortillas. Season with salt and pepper to taste. Cover each with another tortilla and repeat with the remaining ingredients. Top with one final tortilla and brush it with oil and then sprinkle with the cotija cheese and the chile powder.
Transfer the tortillas to a baking sheet (you may need 2). Bake for 8 to 10 minutes. The tortillas should be lightly golden brown and the cheese should be melted.
Cut into quarters and top each quarter with some of the corn relish.

Charred Corn Relish

4 ears roasted corn*, kernels removed
1/2 small red onion, thinly sliced
2 tbsp balsamic vinegar
1 tbsp honey
2 tbsp canola oil
1salt and paper

Combine all. Let sit for at least 15 minutes (ideally an 1 hour).

*To roast the corn, open the husk, remove the silk, butter the corn cob and then put husk on again. (oh how Mr. M loathes this step!)
Preheat BBQ/Oven and roast for 30 minutes turning once.

roast chicken, yummy yummy: lemony chicken with meyer lemon shallot sauce

Kim — Wed, 11 Jan 2012 00:03:25 +0000

If you’re a citrus lover like me, then you know how much there is to love about winter and meyer lemon season! So when I was deciding between recipe options for our chicken this week, I instantly gravitated towards this one because of the inclusion of such a wonderful in-season fruit!

Roast Chicken with Meyer lemon shallot sauce

(inspired by recipe from Sunset Magazine)

[print recipe]

Ingredients

1 4-5 lb. chicken
1 T salt
2 medium Meyer or regular lemons
2 1/2 T olive oil
1 1/2 tsp dried thyme
1 pound (4-5) shallots
1/2 to 3/4 cup reduced-sodium chicken broth
1/3 cup dry white wine

Directions

Rinse off the entire chicken (inside + out!) then pat it dry with paper towels. Loosen skin of breast and thighs to work some salt under skin and rub the remaining salt all over chicken and in cavity. Chill, uncovered, at least 3 hours. (you can do this the night before too!)
Preheat oven to 375 degrees.
Zest lemons. Slice 1 lemon into round slices, then quarter them; juice half of the other.
Take the chicken out of the fridge and once again, pat it dry, inside and out. Now take your zest and rub as much as possible under the skin and then rub any remaining zest inside the cavity.
Use a basting brush to cover the chicken all over with 1 T olive oil and sprinkle on the thyme. Put lemon slices in cavity.
Roast chicken using either a v-shaped rack or a beer-can chicken holder (with white wine in the can) in a large roasting pan. Place the shallots in the roasting pan and coat them in the remaining 1 1/2 T of olive oil.
Baste the chicken every 30 minutes. It should take about 75-90 minutes to cook depending on the size. (use an electronic thermometer if you have one!) Take the shallots out after 1 hour of cooking. Remove the outer skins and squeeze the insides into a blender.
When done, remove the chicken from the oven and allow the juices from the cavity to pour into the roasting pan. Place it under foil on the cutting board until ready to carve. (If you used a beer-can roaster, discard the contents of the can)
Pour the pan drippings into a bowl and skim the majority of the fat from the top (you only want a little in the sauce). Add them to the blender with the shallots. Then add 1/2 cup of broth and 1/3 cup of dry white wine and blend.

10. Pour the contents of the blender back into the roasting pan (look! you don’t have to dirty another pan!!!) and heat it on your stove over medium-high until it turns a nutty brown color (10-15 minutes). For me, this meant using two burners at the same time! Make sure you use a spatula to scrape up the brown bits from the bottom and incorporate them.

11. Stir in 1 T reserved Meyer lemon juice and taste. If you want more citrus, then add a bit more! Strain the sauce into a serving bowl. Carve chicken, discarding lemon slices from the cavity; serve with sauce.

profiteroles for cream puff day!

Kim — Tue, 03 Jan 2012 06:28:21 +0000

When the fancy chefs talk about profiteroles, they’re really just trying to act fancy and call what we know as ‘cream puffs’ by their formal name. But whatever you call them, they’re amazingly yummy and surprisingly easy to make. I had no idea if I was going to be an absolute fool for trying to make them on Christmas Eve, but it turns out that I should have embarked on the challenge a long time ago!

So, in honor of “Cream Puff Day” (celebrated on January 2nd), I’d like to share with you a super fool proof recipe for those little profiteroles!

Profiteroles

recipe inspired by Anne Burrell

[print recipe]

Ingredients

1/2 cup water
1/2 stick butter
Pinch of salt
1/2 cup all-purpose flour
2 eggs
Pinch of ground cinnamon

Directions

Preheat oven to 425 degrees F.

In a small pan combine the water, butter & salt and bring to a boil. Reduce the heat and add the flour all at once and stir it well with a wooden spoon. Cook until the mixture has formed a ball, has a slight sheen to it and it has pulled away from the pan. Transfer the mixture to a mixing bowl and let cool for about 5 minutes. It doesn’t need to be cold, but just cool enough not to cook the eggs when added. Using an electric mixer, beat in the eggs 1 at a time. [Do not add the second egg until the first is fully incorporated!] Add in the cinnamon and beat for another second to combine.

Transfer the mixture to a pastry bag equipped with a large straight tip [or a plastic bag with a large corner cut off] and pipe 10-12 1-inch balls onto a sheet tray lined with parchment paper. When done use a tiny bit of water on your finger to smooth the top of each ball. Be sure to leave at least 1-inch between each of the balls because they grow!

Bake in the preheated oven for 20 to 25 minutes, rotating the tray halfway through the cooking time to insure even cooking. When done, the puffs should be light, airy and dry inside. Cool on a rack.

When ready to serve, cut in half horizontally and fill with ice cream/whipped cream or another filling of your choosing. Top with warm chocolate sauce.

Chocolate Sauce

Ingredients

4 ounces semisweet or dark chocolate
1/4 cup heavy cream
2 tablespoons butter
1 tablespoon corn syrup
1 good pinch ground cinnamon

Directions

Create a double boiler by bringing a saucepan with 1-inch of water to a boil. Put the chocolate in a metal or heatproof glass mixing bowl and place on top of the saucepan. [Make sure that the mixing bowl does not touch the surface of the boiling water!]

Add the rest of the ingredients, stir until the chocolate has melted & everything is combined. Remove it and spoon over the filled profiteroles.

eggnog isn’t just for drinking: spiced eggnog cake

Kim — Mon, 19 Dec 2011 04:29:30 +0000

Thanks to Duncan Hines for sponsoring my writing. There’s no limit to the baking possibilities, so grab your favorite Duncan Hines mix and Comstock or Wilderness fruit fillings and Bake On! www.duncanhines.com.

During the holidays, I always have the urge to extend holiday hospitality and celebration with everyone around us. For me, that seems to be the gift of sweets and treats. In fact, I’ve had more people pop into my office lately to see if there were unannounced treats than usual… which either means mine are prolific and yummy, or just that others aren’t keeping up the pace and I’m the only shop in town.

But special treats aren’t just reserved for my co-workers and Mr. M and Miss L. When we guests over for dinner or visit guests for dinner that usually means I get to make a new dessert recipes for our friends and family to try out.

And with the holidays upon us, I tried out a seasonal recipe to capture the flavors that are reserved for just this time of year. Ladies and gentlemen… may I present to you the amazing Spiced Eggnog cake!

It’s extra moist, it’s spicy with just the right amount of nutmeg, it has a special kick in the surprise apricot filling and it truly evokes the holiday spirit at any meal in November or December! I just know you’ll love it!

Spiced Eggnog Cake

(inspired by a recipe from the Cake Doctor)

[print recipe]

Ingredients

Cake

1 package Duncan Hines Butter Golden cake mix
1 1/4 cup egg nog
1 tsp vanilla
1/4 cup vegetable oil
4 eggs
1/2 tsp ground nutmeg
3 T Bourbon (I used Black Maple Hill – Small Batch)
8 oz apricot jam/fruit spread
Flour & Veggie oil spray (to coat the cake pans)

Frosting

4 T cream cheese (room temperature)
4 T unsalted butter (room temperature)
3 cups confectioner’s sugar
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon

Directions

1. Preheat the oven to 350 degrees. Spray two 9” cake rounds with veggie oil spray and lightly flour them.

2. Combine cake mix, eggnog, vegetable oil, vanilla, 1/2 tsp nutmeg and eggs into your mixing bowl. Incorporate all ingredients on low speed for 30 seconds, scrape down the bowl, and beat on medium for 2 minutes.

3. Divide the batter equally among the two cake pans. Place them on the center rack of your oven and bake for 20-25 minutes (make sure to do a knife/toothpick test!).

4. Cool on wire racks for 5 minutes. Use a knife around the edges to release the cake, then place them on the wire racks to cool again.

5. To make your apricot filling, combine the 8 oz of apricot jam/fruit preserves with 1 T of bourbon. In a separate bowl, pour out 2 additional T of bourbon. Brush this on the top of the resting cakes.

6. When you’re ready to assemble your cake, place the bottom layer on your cake stand/plate. Spread an even layer of your preserve mixture on the top of the cake. Place the second layer on top.

7. For the frosting, beat your butter and cream cheese on low until combined. Add the sugar, nutmeg and cinnamon and beat on low until everything is well mixed (1-2 minutes).

8. Use a spreading knife to cover your cake in cream cheese frosting… and then salivate before you cut a big piece out of it to enjoy!

Trust me when I say this is truly a recipe you can take to any work, friend or family gathering and everyone will enjoy it! I know that Mother & Father M and Mr. M loved it… and we know that Miss L adored her piece of frosting with cake (sans alcohol) like always!

Remember to check out Duncan Hines’ website www.duncanhines.com to find some great recipes for your holiday get-together! I was selected for this sponsorship by the Clever Girls Collective.

mussels in white wine

Kim — Tue, 29 Nov 2011 20:01:58 +0000

Before Turkey day arrived last week, I went to the market with the goal of prepping really easy meals for Monday and Tuesday. Meals with ingredients that would be exhausted in one sitting and would require very little prep.

As I passed our seafood counter, I instantly had a craving for wine/garlic goodness… which in my mind is linked directly to steamed mussels! (p.s. mussels are a ‘best choice’ sustainable option when picking seafood) They’re so easy to make, and wonderfully delicious if you like white wine, garlic and shallots. Plus, you get to slop up the remaining sauce with a crusty loaf of french bread, which truly makes any meal extra special!

Mussels in White Wine

[print recipe]

Ingredients

1 1/2 cups dry white wine
3 garlic cloves, finely chopped
2 large shallots, finely chopped
1/4 teaspoon salt
1 T olive oil
2 pounds live mussels
1/4 cup mixed fresh herbs, such as flat-leaf parsley, chervil, or basil, chopped
3 tablespoons butter, cut into pieces

Directions

Rinse the mussels under cold running water and scrub them down. Use your fingers to remove the beards (those silly strings that hang from the mussels’ shells), and discard.
Add 1 T of olive oil into a large pot and heat to medium. Add the shallots and cook for 3 minutes until translucent. Add the wine, garlic, and salt in a large pot and continue to heat on medium. Let it simmer for 5 minutes.
Add the mussels, cover the pot and increase the heat to high. Cook for about 5 minutes, or until all mussels are open. Stir in herbs and butter and remove the pot from heat. Divide mussels and broth among two bowls. Serve immediately!

And if you’re looking for a creamy sauce…. try this variation of the recipe, using all of the same ingredients, but adding in some cream!

peanut butter and banana cupcakes

Kim — Wed, 02 Nov 2011 15:30:00 +0000

When I received a review copy of CAKE Ladies: Celebrating a Southern Tradition by Jodi Rhoden in the mail last week, I knew instantly that this was my type of cookbook. And that might sound strange coming from a California-born & raised girl with absolutely no relatives of Southern origin… but let me explain. This book is all about stories. Stories and traditions and why we really love all of the food we eat. Each of the 17 bakers featured in this book invite you into their home to share their special potluck and holiday treats… the items that they’re renowned for among friends and family… and now you have the secret. It makes you remember why you love baking for others and why you crave food with memories instead of just sustenance.

So what was the recipe that made me jump up and start baking? Well… this one of course:

Peanut Butter and Banana Cupcakes

[recipe by Jessica Grossman of Jestine’s Sweet Shop]

Cupcake Ingredients

1/2 cup ripe bananas, mashed
2 eggs, at room temperature
3/4 cup packed brown sugar
3/4 cup sugar
1/2 cup vegetable oil
2 tsp pure vanilla extract
1 cup smooth peanut butter
2 cups all-purpose flour
1 T baking powder
1/4 tsp salt
1 cup whole millk

Cupcake Directions

Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners and set aside.

Beat the eggs and sugars together in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, stopping the mixer twice during mixing to scrape down the paddle, bottom and sides of the bowl.

Add in the oil in a slow, steady stream while beating on medium low speed.

Add the vanilla and beat.

Add the bananas and peanut butter, and salt together into a separate bowl and set aside.

With the blender on low speed, alternately add the dry ingredients and the milk to the creamed mixture in three parts, beginning and ending with the dry ingredients. Blend just until the ingredients are fully incorporated.

Add batter into each cupcake liner until two-thirds full. Depending on the size of your cupcake pans, this recipe should make 1 1/2 to 2 dozen cupcakes.

Bake cupcakes for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

Frosting Ingredients

1 stick (1/2 cup) unsalted butter, softened
3/4 cup smooth peanut butter
1/2 cup cream cheese, softened
1 1/2 tsp pure vanilla extract
2 cups powdered sugar
1 cup (about 24) dried banana chips – for garnish

Frosting Directions

Cream the butter, peanut butter and cream cheese together in the bowl of a stand mixer with the paddle on low speed. Beat until the mixture is smooth and creamy and no lumps remain.

Add and combine the vanilla.

Add the powdered sugar, 1 cup at a time, blending on low speed until fully incorporated.

Scrape down the bowl using a rubber spatula. Beat the mixture on medium speed until light and fluffy.

[The cupcakes will keep for several days covered at room temperature]

If you’d like to get your hands on more wonderful recipes from CAKE Ladies: Celebrating a Southern Tradition … then I’d click over to Amazon.com and order a copy today!

CONTEST IS NOW CLOSED

[Both the review copy and giveaway copies of this book have been provided at no cost by Sterling Publishing Co., Inc.]

the ecstasy tart…

Kim — Wed, 26 Oct 2011 15:23:00 +0000

This recipe, inspired by the infamous Crack Pie recipe from Momofuku’s Milk Bar cookbook (it comes out today – October 26th!!!), is quite the doozy. It requires use of both your large food processor AND stand mixer, a cookie sacrifice, and a true love of sugar and butter and eggs. May you be forewarned…. this recipe will take a lot of prep bowls and kitchen space, but in the end you will be rewarded for your time in the pure happiness that this brings to those who eat it. [And it makes two pies… which is always better than just one!]

There are three stages to this recipe: (1) making a cookie, (2) sacrificing a cookie in search of a pie crust, and (3) baking a pie. You can prep for the last two steps while completing part (1), but it’ll still take a while to make the whole thing and you have to freeze it for 3 hours before serving. But seriously, people pay $44 a pie for this stuff in NYC… and I sort of know why now!

Part (1): Making a cookie

Ingredients:

8 T butter
1/4 cup light brown sugar
3 T granulated sugar
1 egg yolk
1/2 cup flour
1/2 cup rolled oats
1/8 tsp baking powder
1/16 tsp baking soda
1/2 tsp salt

PAM Spray

Tools needed:

Stand mixer w/Paddle
Oven

Directions:

1. Preheat the oven to 350 degrees.

2. Cream together the butter, light brown sugar, and granulated sugar in your mixer for 2-3 minutes on medium-high.

3. Add the egg yolk and beat at medium-high for 1-2 minutes until all of the sugar is dissolved.

4. Add the flour, oats, baking powder, baking soda and salt to the mixer at a low speed until it is all incorporated (1 minute).

5. Spray down a baking sheet with PAM and place a sheet of parchment down on top of it. Dump the cookie mixture onto the baking sheet and spread it out to 1/4” thickness across the baking sheet. (Use your fingers, a spatula, or a spoon… whatever floats your boat!) It won’t come close to covering the whole thing, but it will be a giant cookie.

6. Bake the cookie for 17 minutes (it should be fluffy in the middle but the edges will look brown).

7. Take the cookie out of the oven and let it cool completely.

Part (2): Sacrificing the Cookie for a pie crust

Ingredients:

1 cookie (crumbled to bit in a food processor
1 T light brown sugar
1/4 tsp salt
1/2 stick of butter

Tools needed:

Food Processor

Directions:

1. After the cookie has cooled, break it into chunks into your food processor. Add the brown sugar and salt. Pulse the mixture until it’s the consistency of sand.

2. Pour the crumbs into a bowl and add your butter. Get your hands dirty combining the butter until it’s moist enough to pack together into two evenly sized balls.

3. Place one ball into your 10-inch pie pan and press it to form a crust on the bottom and edges of the pan. Repeat with your remaining ball of cookie crumbles and the other 10-inch pie pan.

Part (3): Making your Pie!

Ingredients:

2 Pie Shells (made in Parts 1 & 2)
3/4 light brown sugar
1 1/2 cups granuated sugar
1/4 cup milk powder
1/4 cup finely ground cornmeal/corn flour
1 1/2 tsp salt
2 sticks of butter (melted)
3/4 cup cream
1/2 tsp vanilla extract
8 egg yolks

Tools needed:

Stand Mixer w/Paddle
Oven

Directions:

1. Measure and mix your dry ingredients (light brown sugar, granulated sugar, milk powder, corn flour & salt) in the mixer bowl with the paddle for 1 minute. Add the butter and mix on low-medium until everything is combined for 1-2 minutes.

2. Add the vanilla & heavy cream and continue mixing on low-medium for 2-3 more minutes.

3. On low speed, add the eggs yolks just until they are combined into the batter.

4. Pour the pie mixture into your freshly made pie shells!

5. Cook at 350 degrees for 20-25 minutes. The pie should be brown on top but will wiggle in the middle when you shake it.

6. Oven the oven door and let the heat release until the oven is at 325 degrees. Close the oven door and cook for another 5 minutes. This time, they should only jiggle in the dead center! If not… cook for another 5 minutes

7. Take the pies out of the oven and let them cool on a cooling rack. Once they’re at room temperature, cover in plastic wrap and put them in the freezer for 3 hours or overnight.

8. To serve: defrost the pies in the fridge for an hour, sprinkle with powdered sugar, cut and serve ice cold!!!

I hope you get to enjoy this pie at home… because now I suddenly understand why people in NYC would pay $44 a pie for it!!!

Oh… and in case you already didn’t know, this thing is not in any way/shape/form healthy. But here’s the evidence (aside from the logic of seeing all of that butter and sugar) to show you…

One pie = 8 servings

baked chai apple treat

Kim — Sat, 22 Oct 2011 18:30:00 +0000

When my parents visited our house, they brought with them a bounty of lemons and apples from their plentiful trees. So when I was in the mood for a dessert treat on Friday night, I caught myself staring at the apples and remembering a pinned recipe that looked quite deliciously simple. So, I tweaked the recipe for one lonely apple, turned my oven to 350 degrees, and got moving!

Baked Chai Apple treat

(based on a recipe from My Baking Addiction)

Ingredients

1 green apple
1/4 cup of rolled oats
1 T brown sugar (add more to your liking)
1/2 T butter (melted)
1/2 teaspoon chai spice blend (here’s an easy combination to make at home)
Honey or caramel (for drizzling)

Directions

1. Preheat your oven to 350 degrees.

2. Core your apple. Then, remove as much of the inner apple as you prefer. (If you’d like more sugary oats and less fleshy apple, then cut away more than I did in the photo above) Place apple in an oven-proof bowl… and make sure to choose a bigger one if you’d like to add ice cream at the end!

3. Combine all of the listed ingredients and, using a spoon, loosely fill your apple to the top.

4. Bake for 30 minutes. Take the apple dish out of the oven and drizzle with your choice of honey or caramel. Add ice cream and completely indulge!

crazy wine fish

Kim — Wed, 19 Oct 2011 04:15:00 +0000

When we were vacationing in Tulum, we happened to venture a popular Italian restaurant on the beach. The waiters were all Italian, the menu was in Italian, and basically my Spanglo-Italian speaking heart (yes… ask me about how I spent my first day visiting Italy back in 2001 speaking Spanish) was whisked back to Rome and Tuscany. But what really moved me that night in Mexico was the “Pesce all’Acqua Pazza” – or Red Snapper cooked in “crazy” sea water. It was insanely good, and suddenly my desire to consume cooked fish was amped back to childhood proportions.

This past weekend, I stocked up on some vacuum sealed & frozen white fish (mahi mahi, ono and tilapia), and with a desire to incorporate fish back into the diet at least once a week… I hunted down a recipe for my yummy Italian pesce, sent Miss L out to pick the last of the summer’s tomatoes and this was the result… enjoy!

crazy wine fish

Serves: 2 people

[adapted from a recipe for “Fish in ‘Acqua Pazza’” from Bon Appetit, May 1995]

Ingredients

2 fish fillets (red snapper, tilapia, mahi mahi)
1/2 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups chopped tomatoes
2 T extra virgin olive oil
1/2 lemon

Preparation

1. Prepare your wine, salt & pepper, tomatoes and olive oil.

2. Place the fillets in a nonstick skillet in one layer. Layer all the ingredients in the order above. First dump in the wine. Then sprinkle the fish with half of the salt and pepper mixture. Then layer the tomatoes over the fish, drizzle with olive oil, then sprinkle with the remaining salt and pepper.

3. Turn on the heat to medium-high and wait for it to boil. Cover the skillet, reduce the heat to medium-low, and simmer it for 12-15 minutes.

4. Remove the fish from the skillet, and cook down the remaining sauce by boiling it for 5-10 minutes. Cover the fish with the sauce, serve with your favorite grain (like the couscous above) or veggie and enjoy!

If you couldn’t tell, this is such a simple meal preparation that I’m sure it’ll be moved into the rotation more frequently. Even Miss L asked to “try try” some of it… and liked it! Tilapia is so mild that it would work great, and the Mahi was yummy as well.