Lemon Salmon

Dinner Tonight was salmon...some friends' posts on Facebook indicated that that is a favorite fish for lots of folks.  I purchased a really nice salmon filet, some beautiful lemons and some very healthy looking asparagus.   I don't know about you, but the one thing I dislike the most about cooking is cleaning up the mess I make.  So, for this meal, I decided there would be no cleanup!   First I lined my pan with aluminum foil to hold the fish.  then I trimmed the asparagus and arranged it around the the salmon and threw on some cherry tomatoes.  Wa La!  A whole meal in a pan,  with no clean-up guaranteed,  and it was delicious!

Preheat oven to 400 degrees

Ingredients

1 salmon filet

1 large lemon, thinly sliced

1 pound asparagus

2 cups cherry tomatoes

salt and pepper

olive oil

Line a cookie sheet with aluminum foil.  Place salmon on pan and salt and pepper filet to taste.  Place lemon slices on top of filet.  Arrange asparagus around filet and top asparagus with cherry tomatoes.  Drizzle fish and vegetables with olive oil.   Bake in preheated oven for 20 minutes.

Mussels a La Loretta

Mussels a la Loretta  (Belly laughs are expected!)

I'm doing some work in Alexandria, Va. and have already discovered a special spot to dine.  Brabo's
Tasting Room  http://www.braborestaurant.com/brabo-tasting-room.php
  is the perfect spot for me.  It's small and casual, does not accept reservations, has a really great wine list and is just a sort walk from my hotel.

Brabo's  prepares an amazing salad of fresh greens and a fantastic house made mustard vinaigrette, but what's really special are the mussels they prepare there.  So, today, I decided to find some mussels and create my own dish for dinner tonight.  A  big difference between Brabo's mussels and Loretta's mussels is that Brabo's are fresh, flown in from Washington and mine are frozen, bagged in Chili. The other difference is $$$$... who knows how much Brabo's  pays for theirs...my frozen bags were $5.99 each (I'm sure the chef at Brabo's would shudder at the thought!). So Wayne,  our friend, Jane, and I were pleasantly surprised at the outcome of this dish...delish!!!!

Ingredients:

1 pinch of saffron
1 cup dry white wine

4 Tbsp. Olive oil
1/2 cup panchetta, finely chopped\
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
3 cloves garlic, finely chopped
1 cup plum tomatoes, quartered
2 tsp crushed red pepper
1/2 cup chopped parsley
2 tsp. salt
1 tsp. coarsely ground black pepper
another cup of dry white wine
2 bags frozen mussels

Soak saffron in 1 cup of dry white wine for at least 15 minutes.
Heat olive oil in large skillet with high sides.  Add panchetta, onion. celery, garlic and saute' over medium heat until onion is translucent, add tomatoes and saute for 5 minutes.  Add saffron wine and simmer for 10 minutes.  Add crushed red pepper, parsley, salt and pepper and simmer for another 5 minutes.  Add 2 bags of frozen mussels and another cup of dry white wine.  Cover and cook until mussels are hot and opened.

Serve with a simple green salad and lots of crusty toasted bread for sopping up that amazing sauce.

Chicken Bog

Chicken Bog 

A special friend, Amy Montei Ramsey , has often posted on Facebook, on a cold or rainy day, she is making “Chicken Bog”.  I had never heard of this but have since found out that it is a special dish from South Carolina.  Today was windy and cold here…and I had just endured tortuous travel.  When I started thinking about dinner for tonight I knew I wanted some kind of cold weather comfort food and thought of Amy’s Chicken Bog.  I surfed to find a recipe and then, of course, made it my own based on what was available in my fridg, freezer and pantry.

Ingredients

·         1 pkg. chicken legs(6) and 1 pkg. chicken thighs (4)

·         1 pound mild Italian sausage

·         1 cup chopped onion

·         ½ stick butter

·         2 teaspoons Sea Salt

·         2 teaspoons Luzianne Cajun Seasoning

·         1 teaspoon crushed red pepper

·         1 teaspoon ground black pepper

·         3 bay leaves

·         8 cups water

·         3 cups raw rice

·          

Directions

Slice the sausage into 1/2-inch pieces. In a stockpot, combine the chicken, sausage, onion, butter, seasonings and bay leaves. Add the water, bring to a boil, cover, and cook at a low boil for 40 minutes. Remove the chicken from the pot and let cool slightly. Pick the meat from the bones, discarding the bones and skin. Add the rice to the pot and bring to a boil, stirring well. Boil for 10 minutes, then reduce the heat, cover the pot, and simmer for 10 minutes, or until the rice is done. Remove the bay leaves, and return the chicken to the pot.

 Serve with a crispy salad and sour dough bread…and, of course, a glass (or two) of wine!