Saturday, September 16, 2006
Dinner at Home
Fresh Tomato and Avocado
This refreshing salad was simply sprinkled with salt, balsamic vinager and olive oil. It was the kind of salad Alexis' mom used to make (no lettuce).
Mushrooms and Escarole with Bacon and Pinenuts
This was a hearty veggies side dish.
-1 lb cremini mushrooms, quartered
-1 large head escarole, chopped
-1/4 cup pine nuts
-4 slices bacon, chopped
-1/2 onion, minced
-juice of 1/2 lemon
-salt and pepper to taste
Render the bacon until about 1/2 way to super crispy. Add the onions and sautee them in the bacon grease until everything is nice, brown and crispy. Drain the grease and add the bacon and onions back to the pan. Add 1/2 cup of water and the mushrooms and sautee until the mushrooms are soft and the liquid had evaporated. Add the escarole and pine nuts and sautee until escarole is wilted. Add the lemon juice and reseason, if necessary. Serve.
-1 large head escarole, chopped
-1/4 cup pine nuts
-4 slices bacon, chopped
-1/2 onion, minced
-juice of 1/2 lemon
-salt and pepper to taste
Render the bacon until about 1/2 way to super crispy. Add the onions and sautee them in the bacon grease until everything is nice, brown and crispy. Drain the grease and add the bacon and onions back to the pan. Add 1/2 cup of water and the mushrooms and sautee until the mushrooms are soft and the liquid had evaporated. Add the escarole and pine nuts and sautee until escarole is wilted. Add the lemon juice and reseason, if necessary. Serve.
Stuffed, Baked, Whole Trout
I got these great whole trout already cleaned out at Costco and thought that the best way to do them justice was to bake them whole. I made a quick stuffing of sauteed onions, garlic, bell peppers, chili peppers, fresh tarragon, fresh basil, salt, pepper and lime juice. I salted and stuffed the cavities of the fish, covered with foil and baked until the internal temperature was a bout 140, or about 20 minutes, on 375.
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