Seared Grouper w/Field Greens and Orange

I went by my fish monger and saw some nice big and fresh Grouper, so I had him fillet us a beauty. I pan seared it with a garlic, butter and Parmesan baste. Placed it on a Salad of Field Greens, Spinach, Thin Slices of Red Onion and Mandarin Orange Sections topped with a dressing of OJ, Wine Vinegar, Olive Oil and Dijon Mustard. A side of Pearled Pasta finished this one off!

Pre-Thanksgiving Feast

We host the night before Thanksgiving, when the whole family can get together. Brothers and Sisters, Aunts and Uncles, Nieces and Nephews and even a few of the 4 legged members. The big meal is tomorrow so this gathering is casual with the focus on conversation, wine, and easy to eat delicacies. Our menu this year was designed with fingers in mind. It featured Grilled Wingettes w/Roasted Garlic, Lemon and Herb Pesto, Seared Shrimp w/warm Mango Salsa, Tenderloin Kabobs, Marinated Mushrooms, Asparagus in a Cranberry-Poppy Seed Vinaigrette, Crab & Avocado Salad in Phyllo Cups, Asian Flavored Green Bean Bundles, Prosciutto-Linguine and Fontina Mini-Frittatas, Roasted Mini Peppers w/Wild Rice, Chevre', & Cranberries, Green Olive & Eggplant Tapinade,Goat Cheese Brushetta. Desserts stayed with the finger food theme starring Mini Cherry Cheesecakes, Mindy's Mandel Bread and Chocolate Dipped Fresh Fruit.