Tri-Tip & a Wedge

Decided to break in the tail-gating grill last night with a Tri-Tip Roast. Soaked in a Montreal Steak Marinade then tossed on the Grill til Medium Rare. Served this one with local grown corn and a Wedge Salad of Iceberg Lettuce, Red Onion, Local Tomatoes, Crisp Bacon, Blue Cheese Crumbles and topped with a Red Wine Vinaigrette.

Crab and Lobster Ravioli

Pasta struck the taste buds tonight! After discussion we've decided on a Crab and Lobster Ravioli. Delicious pieces of our favorite crustaceans stuffed into square shell. Topped with an Alfredo Style sauce, it sure satisfied the taste buds. Along side, a Tossed Salad of Field Greens and local Grape Tomatoes.

Grilled Rockfish

We had a fish lover over for dinner the other night, which also gives me good reason to have one of my favorites, Rockfish! I had my fish monger clean and take the heads off a few local Rocks that had just come out of the Bay. I seasoned them with fresh Thyme, Lemon and Olive Oil, then put them on the charcoal grill to give the skin a nice crunch. Along side, was a Squash Casserole, made from local grown Petti Pan, Yellow and Green Zucchini, with a drizzle of butter and Olive Oil and topped with Bread Crumbs. And, a Orange and Red Tomato Salad topped with Goat Cheese Red Onion and a Balsamic Vinaigrette.

Pork Chops w/ Mango Salsa

Didn't feel like ribs, but had a taste for pork, so I picked up a few inch thick Pork Chops. Rubbed them down with a Barbecue seasoning and tossed them on the grill. While they were getting a char, I cut up a Mango, a Habanaro, some Red Onion and Cilantro and cooked it down in some Mango Nectar for a Spicy Salsa to go on top. Along side, Red Beans and Rice and Braised Greens which made for a wonderful Southern Style Supper.

Crab Cakes, Snow Peas & Braised Cabbage

My basket tonight was Red Cabbage, Crab meat, and Snow Peas. Pretty easy easy one I think, made a dressing with a little mayo, egg, Old Bay, some fresh Parsley, and a touch of bread crumbs. Folded the Crab meat in and under the broiler for some delicious Crab Cakes. Glazed the Snow Peas with a touch of sugar, and Braised a head of Red Cabbage, shredded of course, in a Red Wine and Vegetable Stock.

Sirloin Steak with Corn Pudding and Green Beans

With Eastern Shore corn in season, I bought a few to many and had to figure out what to do with it. So, I took the corn, some sweet potatoes a few eggs, milk and seasonings and came up with a delicious Sweet Potato/Corn Pudding. That coupled with a nice Grilled Sirloin Steak (with the bone, had to have a treat for Spike!), and some Green Beans made for a simple dinner.

Grilled Salmon Cakes w/ All the Extras

The kids were in a few days ago and the weather was co-operating so out to the deck we go for an Asian inspired Barbecue. I went to favorite fish guy for some fresh caught Salmon and a few Asian ingredients. Once back home, I skinned the fish, chopped it and into a bowl with Sesame Oil, Rice Wine Vinegar, Ginger, Cilantro and an Egg. Shaped them into patties and they were ready for the grill. For those that don't do Salmon, or just wanted something else, we grilled some Chicken Breasts and Thighs as well. Next up was the Slaw, Syd tossed a head of Bok Choy with Red and Yellow Peppers a secret dressing she slipped in so I don't know what's all in it. Then, together we made Noodles and Sesame Paste, a cold pasta salad with Peanut Butter, Sesame Oil, Pepper Flakes, Green Onions. Ginger and Soy Sauce. And, if that weren't enough, we did a Sweet and Pungent Cucumber Salad. Had all the available family over for a wonderful afternoon of dining and drinks.

Veal Marsala over Pappardelle

Last night we decided on using some Veal Scaloppini and Pasta. I quick seared the Veal, then tossed a few mushrooms into the pan, seasoning as we go, of course. In goes the Marsala Wine to reduce before adding the stock to the Sauce. Back into the pool for the meat to absorb all of those wonderful flavors, then over a heaping bowl of Pappardelle. A simple side salad finished this one off!

Summer's Almost Here

Nothing better in the nice weather than a Salad. That being said, a trip to the outdoor market with Jen on a beautiful Sunday morning netted us just picked Arugula and Tomatoes (our plants haven't produced fruit yet). Layering the Greens with the Tomatoes, Mozzarella, and thin sliced Red Onion, then topped with a dressing of Lemon Juice, Olive Oil, Salt and Pepper. Quick, Easy and Delicious!!

Sausage & Shrimp Kabobs

A new twist on surf and turf; Sausage & Shrimp Kabobs. We picked up a few Hot Italian Sausages while at the market, along with some Grape Tomatoes and Red Onions, as we already had the Shrimp in the house. I made a basting sauce of Smoked Paprika, Olive Oil, Pepper Flakes, Lime Juice and Sherry Wine Vinegar. Alternating the ingredients on skewers and basting frequently while on the grill, they were quite delish!! Serve with Rice pilaf and a Salad of Fresh Arugula, Tomatoes and Hearts of Palm.

Ceasar's Salad with Grilled Salmon

Using the old secret family recipe, I decided to go with a Caesar's Salad tonight. A mixture of Anchovies, Worchestershire Sauce, Tabasco, Lemon Juice, Dry Mustard, Fresh Grated Parmesan Cheese and a Coddled Egg Yolk and of course a good Olive Oil makes the Dressing for this, my favorite Salad. To make it a Main Course, I used a Salmon Fillet that I had marinated in a similar Dressing, basically Lemon Juice Olive Oil and some Spices and Grilled it to a beautiful crispy outside, tender inside.

Crabmeat Stuffed Flounder

Had a taste for some seafood (as I usually do!), so I swung by the the market to see what was good. They had a special on Crab meat so I picked up a tub and continued looking at the array of fish. I very rarely use Flounder, but he had some fresh ones he was just unpacking. Picked 2 nice guys and had him fillet them for me. At home I sauteed some Onions, Red Pepper, Celery. Once they were soft, I took the pan off to cool and made a dressing of an Egg, touch of Mayonnaise, splash of each; Hot Sauce and Worchestershire Sauce and a few spices, and added the veggies to it. Seemed a little loose so I added some Panko to tighten it up, then folded the crab meat in. next, I flattened the fillets and added about 1/2 cup of the filling and rolled them into Roulades and placed them into a buttered baking dish, then into a 350 degree oven for about 20 minutes. While they were cooking I trimmed some String Beans to make and Almondine to serve my fish over. Healthy and Delicious once again!!

Ahhh, Meatloaf

Done this one before, but it's a family favorite, Meatloaf with Red Pepper Relish. I was smarter this time though, I made the relish the day before and put the meatloaf together so all I had to do was top it and bake it for about an hour. The relish has Red Peppers, Onions, Tomatoes, Ketchup, Worcestershire Sauce and spices, and takes a while to cook down, then cool. A third goes in the Meatloaf, a third on top and the rest gets served with the meal. For the meat, I put some soaked (in milk) fresh bread, fresh thyme leaves, 2 eggs, and a mixture of ground beef, veal and pork. Piled high and wide, then covered with some of the relish, then a few slices of Bacon and into the 350 degree oven until done. This one MUST be served with mashed potatoes and peas, at least in my house!!

Blacken Chicken

Went for a simple Chicken Breast this evening. Some Blackening Seasonings and a broiler did it for these guys, dark and crispy outside, juicy and succulent inside. To go with, a side of fresh Spinach and a Corkscrew Carbonara.

Fajitas, Corn Salsa and Black Beans

The Butcher had some nice Flank Steaks in the case when we were there, so we picked one up and decided on Fajitas for tomorrow, as the steak needs to marinate overnight. I put together a marinade of Orange Juice, Lime Juice, Garlic, Cumin, and Chipolte Peppers in Adobo Sauce. Tossed the steak into a freezer bag along with the marinade and into the fridge until we're ready.

I put together a Salsa made from Grilled Corn, Tomatoes, Red Onion, Lime Juice, Garlic and as long as I had some, Chipolte Peppers. While those flavors married, I put the steak on the grill until medium rare and heated some Black Beans as a side. Together with Avocado, Tomatoes and Sour Cream, we had a wonderful Mexican Feast!

Seared Chops with Orange Glaze

The boneless Sirloin Pork Chops looked good at the market today so I picked up a few for dinner. Into the pantry for some Orange Marmalade, Soy Sauce, Chicken Stock and Sesame Oil. First I seasoned the chops with a little salt, pepper and some of my house seasoning and into a hot pan for a quick browning. In goes the marmalade, soy, stock and sesame oil to reduce and finish cooking the chops. On the side were Oven Browned Potatoes and Fresh Asparagus. A quick and easy one this time!

Cobb Salad

With the leftover Chicken from last night, we opted for a Cobb Salad today. Into the refrigerator for a couple of Eggs, Lettuce, Bacon, Blue Cheese, Tomatoes and an Avocado. While I'm hard boiling the Eggs, I fry off 2 pieces of Bacon, dice up the Avocado and Tomato, and crumble the Blue Cheese and make a White Wine/Dijon Vinaigrette. Now it's time to assemble. First, down goes a layer of Romaine, then a few Chicken pieces, Tomato, the sliced Egg, diced Bacon, Avocado and finally the Blue Cheese. Topped it all with the Dressing and a delicious salad was ready to dive into!

Roasted Chicken with Root Veggies

Back in the kitchen again!! Tonight with a few visitors we decided on a big Roasting Chicken. Along side I picked up some Turnips, Parsnips, Carrots and Onions. I rubbed the bird down with an Olive Oil, Garlic, Rosemary, Sage and Pepper Flake Schmear and let in sit in the fridge overnight. When we were ready to roast, I cut the root veggies and put them in the bottom of a roasting pan (except for the Beets!) with a Thyme bundle and about 2 cups of Chicken Broth. Placed the Chicken on top and into a 450 degree oven for 30 minutes. After the 30 minutes I double checked the liquid making sure there was plenty and turned the oven down to 350 until he was cooked through (about an hour). I cooked the beets on the stove as to not turn everything purple, which didn't work anyway. When all was ready, I took the chicken off the veggies, drained the juices from the pan and added a cup of White Wine to pan with the vegetables and cooked it down on the stove, added the Beets (here's where everything turned purple) and served it with a side of stuffing.

St. Patrick's Day

What else would you do on St. Patrick's Day besides making Corned Beef and Cabbage? Got a late start, so I used the pressure cooker to get it finished in time for dinner. I cheated this year and didn't corn my own brisket, as I did last year, it's a week long process and I wasn't properly prepared. That being said, picked up a Corned Beef from the Supermarket a few days ago so I would be ready, along with a big head of Cabbage and some Fingerling Potatoes. The time came but as I said, it was getting late, so I brought out the pressure cooker and dropped the beef into the pot, covered with a mixture of seasonings, beer and water. On with the top, and while waiting served up and Irish Wave (Irish Whiskey, Lemon, Ginger Ale), and began slicing the Cabbage, Onion, Carrots and an Apple which I seared then steamed. Along side, the Fingerling Potatoes. "Tis the Luck-O-The Irish"

Corn Crusted Mango Salmon

Decided on using Salmon tonight, so I stopped by the fish counter for a nice fillet. Cut it down to portion size, then dipped the top in a Mango Chutney and dredged it in a seasoned cornmeal and quick seared both sides. Served with Spinach/Potato Cakes (amazing what you can make with planned leftovers!), and Sauteed zucchini.

Panko Crusted Chicken Breast

Finally back in the kitchen after a few weeks of really missing it. Did a lightly seasoned Panko Crusted Chicken Breast, along with Sauteed Spinach and Garlic Mashers for a quick dinner the other evening, served along with a delicious fruit salad.

Rockfish Orange/Fennel Relish

It's been a while since we've had one of our favorites, Rockfish, although this one didn't come from the Chesapeake Bay it's still a wonderful tasting fish. I started by slicing a fennel bulb and browning it in olive Oil, then continuing to saute it until soft. While it was cooking, I seasoned my fillets with salt and pepper and seared them in a very hot pan. Back to the Fennel, I had chopped a fresh orange, adding it to the pan with some fennel seeds and seasonings, that easy! To the main course, some blanched string beans and a couscous medley. Delicious and quite healthy.

Pro Bowl Pizza

With the Pro Bowl happening today, we decided on pizza, but after all it is the Pro Bowl, so we had to pizza that could stand up to the "PRO" challenge. We got some dough while we were out and opted for a Seafood/White style. Looking through the cheese counter we thought a combination of Parmesan, Fontina, Monterey Jack and Provolone would work well. We had a pint of Crab meat, and thought "how about Langistina, that would make a great topping?", so we picked up a bag. Once home, I made an olive oil/garlic/pepper dressing, then rolled the dough into as close a circle as I could, spread the dressing on top followed by the crab meat, pesto, cheeses and finally the Langistina. Into a hot oven for about 15 minutes. Now that's a Pro Bowl Pizza!!

Seared Duck Breast

Went to the freezer to see what was there to use for a nice dinner and found a package of duck breasts, hmm, sounds good. Into the pantry for some Wild Rice and Dried Cranberries. While the rice is cooking (and it takes a long time!!), I made a vinaigrette with Olive Oil, Shallots, Sherry Vinegar and some spices. Into the pan goes the Duck Breasts for a good searing. When the rice was almost finished I added the cranberries and some of the vinaigrette. Tossed some Arugula with the dressing as well, and placed a mound on the plate followed by the Wild Rice and Sliced Duck Breast. Quite Scumpcious!!

Chicken Panini

We had done a Rotisserie Chicken the other day, and decided just a sandwich for dinner tonight. I picked up a Sun dried Tomato/Basil Bread and the bakery, sliced some of the meat off the Chicken, Caramelized Onions, Greyere and a Dijon style dressing. Onto the grill pan until the bread was toasty and the cheese was gooey. Put the last of the Spinach/Potato Cakes and a Side Salad for another delicious treat.

Trout with Spinach Potato Cakes & Green Beans

Needed my seafood fix last night and the suggestion was trout, so we stopped by our local fish monger and picked out a few beauties. Had him fillet them, then off to the kitchen. An Anchovy Butter spread on the fillets then into a parchment tent and in the oven they go. While they're baking, a relish of Grape Tomatoes, Fresh Parsley, Spring Onion and Balsamic Vinegar. With the leftover mashers from the other day, I added some Spinach, an Egg and some seasonings and into a pan they go to brown on both sides. Once the fish is cooked through, I put the Potato Cakes and Fillets down with the Relish and a side of Green Beans.

Veal Scallopini

While we were shopping the other day, we came across a few tasty looking Veal chops, so we picked them up and discussed what to do with them. Scallopini was the verdict. I removed the bone and pounded the chop down to a thickness of about 1/4 inch thick, breaded and seared in Olive Oil. When they were barely done, I took them out of the pan and added a mountain of mushrooms, some white wine, broth and seasonings to the pan. Back into the sauce go the meat medallions to absorb the flavors. Served with Glazed Baby Carrots and Mashers.

Fraggle Rock Chicken

Finally!! Chicken Divan or as we know it "Fraggle Rock Chicken", as Syd called it as a tot has made it to out blog. It's a family favorite made with chicken breasts, broccoli and a sauce made of Celery Soup, White Wine, Worchester Sauce and seasonings. First spread the broccoli in the bottom of a baking pan, then the Chicken Breasts and sauce, top it all off with the Parmesan and into the oven for about 45 minutes. Oh, it's so good!!

Hearty Beef Stew

A cold and wet day always needs some comfort foods, that being said, it was suggested that I make Beef Stew. I ran my errands and on the way home stopped by the market for a shoulder roast, a few parsnips and turnips. After retuning home I trimmed and cut the roast into cubes, seasoned and dusted in flour and then seared the juices in. Once browned, I removed them from the pan, tossed in an onion, carrot, celery and the root veggies, then finally some mushrooms. Back to the pot goes the meat, a nice dark ale, beef broth and seasonings. Let them cook for about an hour. Once the meat is tender I served it over a mound of mashed potatoes. It was even better the next day for lunch!

Raven Football

So, the Ravens made the playoffs, which means the second season is underway. And what a schooling they did to the Patriots! Ray Rice, Terrell Suggs and Ray Lewis lead the Ravens to a 33-14 rout!!

Just some simple tailgate snacks for this one, BBQed wings marinated and basted with a Jack Daniels flavored sauce, Cole slaw and waffle fries con caso. The sweet taste of victory sure makes food taste better!

Black-Eyed Pea Soup w/Smoked Turkey & Collard Greens

With the weather being so chilly and precipitation in the air, a good hearty soup is always in order. I try to find lots of different soups and stews, just for variety and it keeps the blog from getting boring! This one I came across while watching one of my favorite chefs, Emeril. Needless to say it has that Louisiana touch to it. I soaked Black Eye Peas overnight so when I was ready they were too. Onions, Celery and a Bell Pepper made their way into the stock pot first, with a little Olive Oil. Once tender in go 2 Smoked Turkey Legs. Cover them with water until the meat is about to fall of the bones then pull them out to cool. Add in the beans and cook for about 45 minutes. While they simmer, grab another pan for the Collard Greens. Saute' Onions and Garlic then add the greens to the pan. Once they're wilted, add in some stock (I used Turkey Stock), and let them steam for 10 minutes. While everything is cooking pull the meat from the bones and set aside. Once everything is ready, ladle soup into a bowl and garnish with the Collard Greens and Turkey. After dinner the Turkey and Greens went into the left over soup for lunch tomorrow.

Cioppino

One of our favorites..Cioppino, which is a wonderful fish stew made from a plethora of our offshore favorites. The only way to do this one right is to have plenty of people around, that being said Wendy's sister's family was in for the weekend and they are seafood lovers so we swung by the fish market for Clams, Mussels, Squid, Shrimp, Salmon, Halibut and even a Dungeness Crab. Good thing Julian was here as I don't think I could have shelled all the Shrimp or picked over the Clams and Mussels. Since I make my own Fish Stock, I just went to the freezer for a few quarts, into the pantry for Tomatoes. Onions, Celery and the biggest Fennel Bulb I can find. Cook down all of the veggies, and some White Wine, the stock and tomatoes for a delicious broth, then add the Crustaceans, then the rest of the fish. Served a heaping bowl along with Anchovy-Garlic Toasts.

Greek Stuffed Chicken Breasts

Last night we decided on Chicken. I looked to see what we had in the house as the weather was pretty lousy and I didn't feel like going to the store. It's not usually to difficult as we keep a fairly stocked pantry and freezer. I pulled out some Boneless Chicken Breasts and a bag of Spinach, then went to the fridge and found a container of Feta and a lemon, perfect! I made a mixture similar to what one would find in Spinach Pie. Next I pounded the breasts to a 1/2 inch thickness seasoned them and loaded them with the stuffing. Tied them closed, and seared them in a little Olive Oil, then finished them in the oven. A side of Brown Rice Pilaf, then finished with a Lemony Wine Sauce. Um, Um, Um!!

Football Sunday

Yes the gang was still here for the Ravens/Steeler game, but rather than just tailgate food this week we were talked into Sushi. We have the utmost respect for the Sushi Chefs that we typically visit as it is quite a task to prepare your own. We did our shopping a local Asian Market with a great fish counter. They fixed us up with Tuna, Salmon, BBQed Eel, Crab stick. Got a few Avocados, cucumbers, rice paper and a few other goodies while we were there.

The newest addition to our extended family, Ada brought her parents and Uncle Jonathan with her for the game. So we put them to work, Montana did the Dumplings and Shumai on the stove and David, our expert sushi maker was on hand to guide me through the process, again. after an hour of cooking and then cooling rice we began our quest and I must say we did a great job! There was none left

Eggs Benedict

We did a whole lot of cooking while the family was in town. After all the left over turkey for the last few days, it was suggested we make Brunch, so Eggs Benedict it was! While Syd was busy whisking away at the Hollandaise Sauce, I poached a dozen eggs. We didn't have asparagus so we substituted Spinach for the green. Layered the English Muffin, Canadian Bacon and egg, then spooned the warm sauce over the top. A few capers finished this one off.

Thanksgiving Relived

The kids couldn't make it in this year for Thanksgiving so we promised them the Turkey dinner they missed. I found a recipe from Anne Burell for an Apple Cider brined turkey. We mixed the brine on Sunday which included sugar, salt, a bunch of spices, cider vinegar and the apple cider. Put the 15 pound volunteer in a large bucket and covered him with the solution for 3 days. On Wednesday we pulled him from his cold bath, dried him, coated his skin with a butter spice rub and let him sit for another day. On Thursday, we put him in a hot oven for 40 minutes, then lowered the temperature to 340* for about 2-1/2 hours til he was a beautiful golden brown. We made a Stuffing of Wild Rice and Goat Cheese, along with Mashed Potatoes and Roasted Root vegetables, and topped it all off with an Apple Cider Gravy. This was one of the juiciest Turkeys ever! Bad news though, I started carving before I got the camera out so you missed the beautiful bird, sorry! But enjoy the rest of the pictures and use your imagination for the whole bird.

Chef's Salad

We're trying to eat more heath conscience, that being said we opted for a Chef's Salad tonight. A bed of assorted greens, cucumbers, grape tomatoes, a few slices of chicken, ham, and roast beef all topped with pomegranate seeds and an olive oil balsamic dressing.

Spiced Rubbed Chicken Under a Brick

Got this great idea for an Indian inspired flavoring for a roasted chicken. First I split a whole chicken and removed the backbone, then made a rub of Ground Cumin, Cinnamon, Allspice, Turmeric, and Pepper, completely covered the 2 halves with the rub, wrapped them in plastic wrap overnight. Once ready to cook, I heated a large frying pan with olive oil and placed them skin side down pressing hard and placing a brick on each piece. Once browned, flipped them over and reapplied the brick with pressure then into a preheated 400* oven to finish cooking. While in the oven I boiled a pot of water for a bottom layer of Tagliatelle with a touch of lemon juice. Added a salad of field greens for a delicious supper.