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Saturday, March 10, 2018

Molasses Coated Salmon

For those followers with keen memories......June 4, 2013 I posted a salmon entree that I was pleased with and of course, it had a story......

My youngest sister and her husband were visiting this past week (March 2018). My brother in- law grew up near Pittsburgh, so it was most appropriate to pull out my recipe for "Pittsburgh" prepared salmon.  It was an adaptation of a  "Pittsburgh Fillet," an entree on the menu at a western PA restaurant  You can find the story on the earlier post.

And we were having such a great visit, I forgot to take photos of the meal this time. Thank goodness for the archives.

First Course: Caprese. Miniature Mozzarella balls and grape tomatoes drizzled with evoo and flavored with dry basil. Served with Kalamento Olive bread.

The Entree:  Molasses coated Salmon" Pittsburgh" style. The skinless salmon was coated with dark molasses and freshly ground black pepper. It was grilled at 450 degrees for six minutes and then flipped for three additional minutes. Delicious!

The Wine:  Sonoma Cutter and Tuli Pinot Noir. The "Pittsburgh" guy had beer!!

We spent the rest of the evening playing Euchre. A "good time was had by all!"


Saturday, February 24, 2018

Chicken Marsala

This post has more to do with "what not to do, than what to do!"

I have made and posted Chicken Marsala  previously, with slightly different ingredients and prep. The taste varied from superb to today's  - mediocre.  I am convinced it is the type of mushroom and adding  Demi glace that makes the difference. This time I had to settle for baby portobello mushrooms because the grocer was out of shitake and  crimini.  And no Demi glace.  Mistake

 Entree: Chicken Marsalla. The chicken tenders were sautéed in evoo and  butter and set aside on a platter to keep warm in a 200 degree oven.
I added more  evoo  to the pan and sautéed shallots, mushrooms and chopped garlic. I added chicken broth and Marsala as the mushrooms softened.

Side: packaged Risotto with broccolini and mushroom bits. I added freshly grated grated parmesan before serving it, but it still  had that "instant soup" taste. We were not impressed,  so I will eliminate that brand from future shopping lists!

The wine:Canaros Creek Pinot Noir. An ok wine.
So the dinner was disappointing and reminded me I cannot substitute what makes for a great dinner with lesser than preferred ingredients!  So should I even say


Saturday, February 17, 2018

Simple Antipasto

I am  happy to be back - I may not be as creative or productive in meal planning or preparing a meal, but Yo Jo feels like a friend that was out of touch for a while and has returned.

Mixed with my pleasure of being up and running (the blog, not me - I gave running up long ago!) are feelings of anger and utter frustration that assault weapons are still being tolerated by so many!  It continues to be an American tragedy/failure....shame on us!! We need to do a better job of electing morally competent leaders. We owe it to not only the 17 who were murdered in in my new state this week, but to all the innocent lives that have been taken because some deranged idiot was allowed to buy/access  a gun...shame on us!

Not being in the mood to cook or "dine" but knowing "the meal must go on" I chose to put together an old favorite....a platter of cheeses, veggies etc.... antipasto

The cheeses: cheddar, mozzarella, blue and smoked gouda.
The meats: prosciutto and salami.
The veggies: green beans, red and yellow peppers, and olives.
EVOO, seasoned with garlic and dried basil was drizzled on the veggies and thinly sliced baguette (not shown)

The wines: His - LeCremaPinot Noir
Hers - Sonoma Cutrer Chardonnay


Thursday, February 15, 2018

yo jo returns with valentine Dinner

I am back (I think)

I am fortunate enough to cook better than I manage computers. I will avoid my trials and tribulations related to this blog, and the storage and uploading of photos! Now for the meal to celebrate valentines day❤️. "Love is still in the air"

First course: Feta and Watermelon salad: Watermelon cubes are combined with feta, a grape tomato and splashed with balsamic vinegar.

Main Course: Grilled Salmon  The salmon was coated with evoo and pepper and then grilled.

Side Dish: Basmati Rice    Uncle Ben's rice  was mixed with toasted pine nuts, diced onion, chopped red bell pepper,  seasoned with tarragon, splashed with Chicken Stock (College Park) and heated.

The Wine: Our favorite California Pinot Noir

It is great to be back, it has been a long absence. The computer was the big culprit, but a few physical set backs zapped my energy and desire to be creative.   Having my back will hopefully re-inspire me!
Hope your special Valentine  was with you.

Enjoy, Jo 

Thursday, May 11, 2017

Sea Bass, Asparagus and Cutrer

It could be the dreary weather  here in Ohio  that prompts me to look back on  some of the  good meals we enjoyed  in the warmth of the  sunshine state.   And being Irish Catholic, the guilt of ignoring my blog, prompts me to offer a second post today.  This is, without a doubt, one of our best meals!

The entree:  Broiled Sea Bass. The pieces were brushed with evoo,  topped with chopped shallot, ground pepper and tarragon and placed under the broiler.  Absolutely delicious!

Side: roasted Asparagus. The spears were coated in evoo and, wrapped in aluminum foil and placed on rack beneath the sea bass.

The Wine:  Cutrer.  This remains one of my favorites and probably one of my spouse's favorite whites.


A "Chopped" Salad Salad and Poached Pears

We are back home in Ohio after a stop in Philadelphia to spend Easter weekend with daughter #1 and her husband and my beautiful, talented, brilliant……granddaughters. But before leaving our Florida home I put together this meal (and remembered to snap some photos.  I know,  I have been somewhat lax in my posts! But I guarantee, I have not stopped cooking and eating!! 

Entre: A salad of Convenience or in other words "Yo Jo, whats in frig?"

The greens included spinach and arugula. The chopped veggies included peas, tomatoes, broccoli,  roasted red pepper and carrots. Other ingredients - hard boiled egg, prosciutto, and goat cheese, and shredded cheddar cheese.  Grated parm and a balsam and evoo topped this colorful entree salad.  

Dessert:  Poached Pears Not such an appetizing photo, but extremely delicious.The pears  were simmered in marsala and a splash of water. A dollop of blue cheese was added prior to serving. delicious!
The lanai, the warm weather and the sounds of the grandsons enjoying the pool  (daughter #2), are mere memories…Ohio weather is wet, wet, chilly and wet!*#!


Wednesday, March 1, 2017

Potato and Arugula Salad

Two of the Yo Jo What's for Dinner books,  that I printed, ( 2012-May 2013 and June 2013 -March 2014) mysteriously "sat in a pool" of water (or some non odorless liquid) on the countertop for a couple of days. The bottom 3 inches of the pages soaked up the liquid and thus, stuck together.  Because they were still damp, I was able to peel the pages apart…  needless to say I was a tad annoyed. But as I peeled,  I read the stories and the recipes. I wrote some interesting (at least to me) tales of discovery, woe, and memories, along with the dinner entries…  several amused me, as I tended to the tedious task of peeling…..

soggy page

  During one of the page peels, I came upon an entry that I remembered liking. I had most of the ingredients, and I needed a side dish for dinner that was quick/easy and would go with the tuna salad I had made earlier in the day. 

The photo and entry from July 9,  2013:  a potato salad with arugula.

And last night's version:

-The small Yukon Gold potatoes were boiled and cooled before cutting in half
-A medium sized shallot was sauteed in EVOO
-The dressing included EVOO, balsamic vinegar, lemon zest,
black pepper, and honey dijon
-The potatoes were mixed with the shallots,  arugula, and the dressing…very tasty!  

Note: The  2013 salad used grainy dijon, and pinot grigio vinegar.

In the 2013 entry I also also served grilled shrimp and chicken sausage kabobs, baked beans ( it was our July 4th meal -that has to be the only explanation for the beans) and Veuve Cliquot!!

Last night's other dish - tuna salad sandwiches- certainly paled to the 2013 spread and were mediocre at best, so I am not going to bore you or me with the recipe.