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!!