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.