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.

Indian Summer

The 70 degree temperatures and hours of leaf raking brought on a healthy appetite so we fired up the grill grill and barbecued a bucket of chicken parts, baked some sweet potatoes and coupled that with a French Green Salad, topped with Chere', julienned pickled beets, diced heart of palm, and marinated hare coverts and artichoke hearts and a crusty Sour Dough. A perfect ending to an Autumn day that felt like summer.

Itailian Wedding Soup

Sunday football lends itself to a long stretch in the kitchen. With rain in the forecast it was a perfect day for a big pot of Homemade Italian Wedding Soup. This is the traditional recipe, made with Chicken Stock, diced tomatoes, fresh spinach, tiny pasta pearls an of course freshly rolled and oven seared Italian Sausage Meatballs. The house smelled great as the Ravens beat the Broncos and the soup was enjoyed for days!

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.