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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!*#!