February 2008

WINTER

Whole baked Red Snapper with lemon and capers. This whole fish was bought at an Asian market. The fish monger will clean and cut the fish to your specifications. When choosing a fresh fish, I look for clear eyes and red under gills.



The red snapper was baked whole and then filleted just before serving. Simply cooked potatoes, tomatoes, and bok choy don't compete with the mild flavor fish. A dash of EVU on the veggies was all that was needed.


Shrimp and Scallops En Papillote with boiled fingerling potatoes and spinach. This dish is super easy and delicious. It was inspired by a great seafood dive in Atlanta, Six Feet Under, Approximately 30 minutes for prep and cooking. **







Oven Roasted Chicken with chestnuts and yams. Fresh chestnuts are very hard to peel but they are worth the effort. I made a slit on the back of the chestnut and baked in the oven for 30 minutes. When cool enough to touch, they were easier to peel.














Baked Flounder Fillet with mustard and bread crumbs. This quick dish made good use of frozen fillets and readily available ingredients. It's accompanied by a sauteed Buttered Leeks. Approximately 30 minutes.




An oval vegetarian meal, Hard Boiled Egg Appetizer with picked onion and salsa. For the main course, Red Curry Tofu with Rice and Beans.





Grilled Whole Chicken Breast with herb boiled potatoes and baked cabbage. The pomegranate seeds add interest and discussion to the meal. Pomegranate seeds have great antioxidant properties. However, the rind is poisonous if consumed in great quantity and was one time used to rid parasites from human intestinal tracks.