Chicken Cordon Bleu w/ Brussel Sprout Hash

Having a few slices of leftover capacola from our Italian Panini we did for the Raven's game Sunday, I decided to use a thin chicken fillet, the ham and Gouda to make a quick version of Chicken Cordon Bleu. I rolled the three just like you would a jelly roll, and glazed it with a Raspberry Pan Sauce. Served with a Brussels Sprout Hash consisting of, you guessed, brussels sprouts that I love getting on the stalk, along with multicolored potatoes and pearl onions, seared and steamed with fresh thyme and raspberry vinegrette.

Cajun Pork Chops

Here's a good one from Chef Paul Prudholm. We met him at his cookbook signing and have always had his Cajun Pork Chops as a favorite. A very thin loin chop, dusted with his Magic seasoning and flour, quick seared and drizzled with a Tabasco/Garlic Butter. If you like it HOT this is the one for you!! Sides included Rice Pilaf and Baby Spinach. We started this one off with a Mojito, probably the last of the mint out of our garden...

T-Bone Ceaser's Salad

And here's what we did with the leftover T-Bone we picked up the other day. We use a recipe from an old Gourmet (circa 1977) magazine which was past down from Mom to Daughter and now to Grand Daughter for an amazing Ceaser's Salad. Just a Cracked Wheat Sour Dough for a scrumcious meal.

Just a Sandwich?!?

After class last night, we decided on a sandwich, but not just a simple sandwich, a Jerry built Club. I had rotisseried a whole chicken the night before and sliced off some of the breast meat, seared a few slices of bacon, some fresh tomatoes, lettuce and layered it on a fresh toasted sour dough bread (just 2 slices). Simple and delicious!

T-Bones

Was at my meat cutter's shop and he had some really great looking T-Bones on sale. Who could resist? Picked up a few, enough for us at dinner and an extra for one of my favorites, a Steak Ceaser Salad (but that's another post). Doesn't it figure it started raining as I was on my way home to start grilling. Not to be out done, I put a dining canopy over the grill area of the deck and fired the B-B-Chef up. And it was pouring (should've taken pictures of my tenting!), but got them done to a delightful medium rare. Served with roasted fingerling's and grilled asparagus.

Comfort Food at it's Best

What can possibly be the the best comfort food? A delicious Meatloaf, of course!! I found this recipe by Tyler Florence a few years ago, and it is without a doubt the best meatloaf out there. It uses a red pepper relish, but I had a basket full of assorted sweet peppers so I used them instead. Served, of course with sweet peas and mashers. It just doesn't get any better than this!!

Sure are glad we had some company to share this one with. She stole the recipe.

Garlic-Herbed Grilled Chicken

Wanted some Bar-B-Qued Chicken, but not the red sauced kind today. So, we came up with a Pesto Style Dressing for tonight. Roasted a few heads of garlic, added some fresh thyme, lemon juice, lots of parsley (am sure going to miss the garden), and a good olive oil. Grilled a few heads of Romain, then tossed the chicken parts on the hot fire, basting after every turn and placed on top of the lettuce, dressing the salad and chicken with the remaining dressing. A side of Couscous finished this one off.