USVI-On-Line

liamsaunt wrote:Mary Beth, your dish looks like something I would love. Could you please share the recipe?

well I just made it up as I went along so I will try to explain.
first I sauteed onions and garlic in olive oil. I used one clove minced and about half a small onion chopped small. once that was translucent I added a can of diced tomatoes. while that was simmering I added some herbs. fresh rosemary and thyme and dried basil because I didn't have any fresh. salt and pepper and a little sugar - maybe a teaspoon. I let that all simmer away until it was reducing a bit then I added a can of white beans which had been drained and rinsed. the presence of the beans soaked up some of the liquid so I added chicken stock. I taseted it after a while and wanted something else in it so I added red pepper flakes. I added more chicken stock eventually just to get the broth where I wanted it.

For the fish I used something I get at Wegman's called pan searing flour. I added some cayenne to that and dredged the fish then put it in an oven proof skillet with very hot oil. I cooked it on one side about 4 minutes then flipped it and put it in a 400 degree oven to finish cooking. I think that was another 10 minutes but I'm not sure. The fish was pretty think but it was still moist inside when we ate it.

I roated the asparagus in the oven and about 5 minutes before they were done I sprinkled with grated parmesan and let them finish cooking.

I assembled the plate a finished it with a drizzle of sesame oil.

It was very good I thought. Next time though I will skip the cayenne in the flour as it was a little too much with the fish. Would just use S&P and maybe some garlic powder in the flour. That pan searing flour works well but I like to jazz it up a bit.

Thanks MaryBeth. I use wondra flour to coat my pan-seared foods. I wonder if it is the same thing?

I also read a Mario Batali tip for pan-seared fish: coat them in potato buds!! I actually bought a box of them to give it a try but have not attempted it yet.

Becky, I would say you are probably right, this is similar to Wondra. If you even want me to send you some to try let me know.
Wegmans is not the closest store to me but I'm addicted to it. I love it! I am sure I spend waaaaaay more $$ there then in other stores but I don't care I shop there anyway!

There has been meat, meat, and more meat going on around here! Today was a 6-lb rib roast. Not for me, here is what I have been living on...Christmas rolls:

<a href="http://www.flickr.com/photos/28539958@N00/2132124972/" title="yummy christmas rolls by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2242/213 ... cc74ff.jpg" width="500" height="375" alt="yummy christmas rolls"></a>

They are so yummy! I have also squashed in a vegetable or three...

<a href="http://www.flickr.com/photos/28539958@N00/2132124838/" title="roasty veg by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2051/213 ... 181930.jpg" width="500" height="375" alt="roasty veg"></a>

Here is tonights dinner:

rosemary infused, pepper bacon wrapped eye of round roast, garlic, onion & parsley roasted potatoes and carrots, yorkshire pudding, gravy & horseradish sauce.

Mmmmmm good Coden! Im glad you are the designated cook (did I say that outloud?)

It was de-lish!!!! I'll cook us up some really nice meals while we are there. Maybe not as elaborate as last nights dinner, but at least a nice grilled chicken breast, pork loin, or steak and a nice tater!

Oh, and don't forget shrimp & grits. And maybe if we are good, Jayseadee will cook up a nice linguine meal for us.

I forgot to photo but this morning's breakfast was Egg Nogg french toast with sausage. It was yummy

Egg nog french toast does sound really good. Now don't laugh too hard here. Do you just dip the bread in the egg nog or do you have to add eggs to the nog?

brenda wrote:Egg nog french toast does sound really good. Now don't laugh too hard here. Do you just dip the bread in the egg nog or do you have to add eggs to the nog?

I added the egg nog to eggs and made like a custard and let the bread soak over night in a casserole and baked it in the morning. I added spices to the egg mixture and sprinkled the bread with Captain Morgan
YUM

mbw1024 wrote:...and sprinkled the bread with Captain Morgan
YUM

This recipe just keeps getting better and better!

here's our spread that we had today during gift opening. Becky was a big hit at my house. everyone loved the remoulade sauce and the white bean bruschetta.

Looks yummy MaryBeth!

Here is part of yesterday's menu....these are shellfish gratins with lobster, king crab, shrimp, and halibut in a light white wine cream sauce. I also made some twice baked potatoes and various vegetables. The gratins were good but too much food. The ones in this picture were for the guys...I made ones half that size for the ladies and I still could not finish mine:

<a href="http://www.flickr.com/photos/28539958@N00/2138823786/" title="shellfish gratin by liamsaunt, on Flickr"><img src="http://farm3.static.flickr.com/2268/213 ... aabdea.jpg" width="500" height="375" alt="shellfish gratin"></a>

Here's some of what's come through my kitchen this week:

Light supper Sunday - Pasta Fagioli



Christmas dinner

a little Prime Rib with Baked Potatoes and Peas (not shown - boring)



and some glazed carrots (showing off the new bowl from my friends gallery in Manitou Springs, CO )



and, of course, the ever improving Popovers!



Tonight is Leftovers!!