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20161229_115804-1600x1200I’ll call these bruschetta for lack of a better word.  Some leftover awesome sauce spread on slices of that sourdough with Parmesan topping.  Toasted in the oven.  Hmm… might be pizza bread?  Tasted good whatever its name.20161225_114916-1600x1200This was the big holiday dinner.  We did the rib roast sous vide and set the temp to 130, holding it there overnight.  It was in the water bath for 12 hours or more.  I roasted three kinds of potatoes in olive oil and honey – fingerling (white), sweet potato, and purple potato.  In the little dish is a horseradish sauce for the beef.  Also plated is a cranberry relish and a scoop of dressing leftover from the turkey day dinner.20161225_113615-1600x1200I had the oven cranked to 550 for finishing the roast.  Pat it dry then pop it into that smoking hot oven for 15 minutes or so.  Here it is just out, resting while everything else was made ready.  I cut the ribs off and tied them back on with string before sealing the bag , they make a nice rack.20161225_114331-1600x1200Mrs J claimed the roast was delicious even though the rare finish was just barely within her comfort zone.  I may do the next one to 135 or so.  I can eat it medium, no problem!20161227_164810-1600x1200Breakfast for dinner!  That sausage was made locally, it was so good I decided to make a batch of sausage myself.  More on that, later.20161229_155452-1600x1200I did a sweet and sour pork dish for dinner today.  The sauce was ketchup, rice vinegar, soy sauce, garlic, juice from those pineapple chunks, brown sugar, and sesame oil.  The pork tenderloin was browned a bit on both sides and then diced and tossed with the sauce and the pineapple bits.20161229_163653-1600x1200Pretty good stuff!  dsc03813-1600x1200Post needz moar kittehs!

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Tidbits

DSC_0067 (1600x1060)Mmm… slaw dogs!  The slaw has a mayo based dressing that works well with the squeeze of hot mustard.  We’ll be eating beans until we run out.  I make them up in a 10″ cast iron skillet and we get several day’s worth of sides out of them.DSC_5192 (1600x1060)Here’s Homer!  He really, really loves to play chase the laser dot and every now and then he comes to the little side table next to my chair to remind me that that is where it’s kept.  It’s the little red cylinder under his nose, there.  He does it often enough that I was able to set up for a quick photo, this is my best one so far.  He usually has both feet up there, too.DSC01917 (1600x1200)This is Bella.  The staff at a local nursing home asked if St Francis could provide them with a dog to replace one that passed.  I’ve heard of organizations that took pets around for visits but they apparently wanted one to stay right there permanently. They took Bella over to see if she would work out and so far it looks like she has found a new home and many new doting parents.DSC01922 (1600x1200)Mrs J says it seemed that Bella wanted to say hello to everyone!  Looks like she will fit right into her role.DSC01923 (1600x1200)They took a dog bed and toys and some food over with her but they said they wouldn’t need anything because they had bought all that already, in anticipation.DSC_0073 (1600x1060)Roasted Brussels sprouts with a chicken fried pork tenderloin and a baked potato.  Sprouts are fabulous roasted like this, trim the ends and halve them and toss with olive oil and kosher salt and roast them in a 400 oven, cut side down, until they look like this.  The cut sides are browned and the outer leaf may look burnt but they taste great.DSC_0040 (1600x1060)Spaghetti is always a favorite.  This one has a sausage and tomato sauce and was sprinkled with the remainder of a bag of Italian blend cheeses I had leftover from something else (pizza? I forget).  I had plenty of sauce leftover so I made some bruschetta:DSC_0062 (1600x1060)

Caprese Bruschetta

DSC_8715 (1600x1060)Thin sliced bread, brushed with olive oil and toasted, topped with my homemade mozzarella, a slice of my patio grown San Marzano tomato, and fresh basil.  That’s kosher salt on that basil leaf, not some kind of scaly bug!  LOL DSC_8713 (1600x1060)These are a few caprese bites I tried with balsamic glaze.  Pretty good stuff.

Dinner Menu: Tuscan Cod and Bruschetta

Melted Bruscetta copyright

When I was in Ventura County, just north of Los Angeles, we went out to dinner to a cute little fish diner, right on the water. The fish was amazingly fresh and I realized how much I miss it when I’m not on either coast. With that in mind, I went looking for one of my fish recipes. This one popped up and I thought it sounded spring like, so that’s how we got here.

When picking fish, make sure it doesn’t smell fishy, just fresh and like clean water.  It should be firm to the touch and any liquid should be clear, not milky. It helps to know your butcher, they’ll usually direct you to the freshest fillets. You should plan on using it the day you purchase it. You can substitute any firm white fish in this recipe.

  1. Tuscan Cod
  2. Bruschetta
  3. Broccoli
  4. Grapes

Tuscan Cod

  • 2 tbsp olive oil
  • ½ red onion, thinly sliced
  • ½ diced red pepper
  • 1 tsp crushed garlic
  • 1 tomato, chopped
  • ¼ tsp ground cumin
  • ¼ tsp crushed red chili pepper flakes
  • 4-6 oz cod fillets

skillet

Heat 1 tbsp oil in the skillet, over medium-high heat. Sauté onion and pepper for 2 minutes. Add tomatoes, garlic, cumin and crushed pepper, and sauté for 5 minutes. Remove from skillet and add remaining oil. Once heated, add fish fillets and cook 5 minutes, turn over, spoon sauce on top, cover and cook additional 5 minutes over medium heat. Fish should flake easily with a fork.

Bruschetta

  • 1 tbsp olive oil
  • 2 tsp crushed garlic
  • 1 French baguette, sliced in half, lengthwise
  • 3 roma tomatoes, sliced
  • ¼ cup fresh basil leaves
  • 8 oz grated mozzarella

baking sheet

Mix oil and garlic together. Lay baguette halves on baking sheet, cut side up and brush with oil mixture. Broil for 3-5 minutes until golden brown (watch carefully). Remove and top evenly with tomato slices, basil and mozzarella. Broil for 2 more minutes until cheese is melted. Slice and serve.

Shopping List:

  • 1 red onion
  • ½ red pepper
  • 1 tomato
  • 4-6 oz cod fillets
  • 1 French baguette
  • 3 roma tomatoes
  • 2 oz fresh basil leaves
  • 8 oz grated mozzarella
  • 1 bunch of grapes
  • 1 head of broccoli or 16 oz frozen

Also: cumin, garlic, red pepper flakes, olive oil,

Bruschetta

I took some liberties with the classic recipe, it’s usually served on toast but I wanted to toast it assembled so the cheese would toast along with the bread.  It worked out fine, the crusts were crisp and the bottoms nearly so.  Bruschetta is the is the diced tomato/basil mixture with garlic and olive oil/vinegar.  I added sliced olives to that, along with some salt and ground black pepper.  I drizzled more olive oil over everything when it came out of the oven.  These took five minutes at 400 plus another few minutes under the broiler.

Enjoy!

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Bruschetta

We had leftovers today, so no cooking.  For the pic I reached back into my archives to bring you these.  Bruschetta may be the wrong term, but I think these qualify. Lobster and crab meat in a Swiss cheese mornay sauce.