LEGOLAND Discovery Center Sets Sail On Pirate Adventure :Thanks to LEGO, we already know that "everything is awesome." But everything is getting even more awesome at LEGOLAND Discovery Center Atlanta, thanks to a big new attraction this month.
LEGOLAND Discovery Center Atlanta is now home to Pirate Adventure Island, a new exhibit which opened March 19. The "Island" includes plenty of pirate-themed activities for kids and their parents, including creating LEGO sandcastles, building pirate ships, and setting off air canons. Pirate Adventure Island is included with the price of admission, and joins existing attractions included the popular Kingdom Quest Laser Ride.
Good Day Atlanta's Paul Milliken spent the morning setting sail on the Pirate Adventure -- with a few of his newest mateys, of course!
WEB LINK: www.legolanddiscoverycenter.com/atlanta/
Real Estate exert John Adams joins us to discuss, "Rental Nightmares." For more information on John Adams click here.
Taste With Tom: FOX 5 News Edge anchor joins us on Good Day Atlanta with a "Taste With Tom" segment featuring Drift Fish House and Oyster Bar. For today's Grilled Swordfish Steak recipe see below. For more information on Drift Fish House and Oyster Bar click here.
Grilled Swordfish Steak with Anchovy Garlic Butter and Caponata from Doug Turbush
4 (6-oz.) swordfish steaks
1 Tbsp. olive oil
1 tsp. salt
½ tsp. black pepper, ground
½ cup olive oil
2 Japanese eggplant
2 red peppers
2 yellow peppers
12 balsamic pearl onions, prepared (recipe follows)
¼ cup dried currants, soaked in white wine for 2 hours
8 basil leaves, cut into chiffonade
8 mint leaves, cut into chiffonade
Balsamic Pearl Onions:
8 oz. white pearl onions, peeled
1 cup balsamic vinegar
1/2 cup granulated white sugar
1 sprig mint
6 turns fresh ground black pepper
1 cup water
Anchovy-Lemon Garlic Butter:
1 lb. unsalted butter, softened
1/3 cup finely chopped marinated white anchovies
¼ cup finely chopped garlic
¼ cup finely chopped shallot
2 lemons, zested and juiced
2 Tbsp. chopped chives
2 Tbsp. chopped parsley
1 tsp. ground black pepper
2 Tbsp. salt
Preheat grill to medium-high heat. Season fish with salt and pepper; rub oil on one side of the fish. Grill 2 minutes and turn fish 90 degrees to create hash marks; grill another 2 minutes on the same side. Flip and cook 2 minutes on the other side. Place fish on a baking sheet; top with anchovy-garlic butter. Place baking sheet on grill rack. Close grill lid and allow the butter to melt over the top of the fish.
Preheat grill to high heat. Rub peppers with oil to coat and grill until peppers are charred on all sides. Place in a bowl and cover with plastic wrap for 5 minutes. Peel and seed peppers, and cut into julienne strips.
In a sauté pan, add enough olive oil to cover the bottom of the pan. Add eggplant to pan and cook until golden on each side. (You may need to add additional oil as the eggplant absorbs oil rapidly.)
Warm the eggplant, peppers, pearl onions and currants together in the pan, and season with salt and pepper. Finish with fresh herbs and place in the center of the plate.
Combine all ingredients in a stainless steel pot. Bring to a simmer over medium heat. Reduce heat to low and cook for 1 hour or until onions are soft. Remove from heat. Strain and reserve the liquid and reduce to 1/2 cup.
Anchovy Garlic Butter:
Place softened butter into mixer with paddle attachment. Add remaining ingredients, and mix until all ingredients are evenly distributed. Roll into a cylinder in plastic wrap and freeze until ready to use.