Brussel Sprouts

Yum, the underrated, vegetable that gets a bad rap. My recipe will make you love these little morsels of healthfulness! These veggies are packed with nutrition, helps with digestion, lowers cholesterol and helps your thyroid function.There are many "bacon" recipe's out there for Brussel Sprouts, but i prefer the natural flavor, and keeping it simple.

What you will need:

Large Frying Pan
1 busshel of Brussel Sprouts
1/2 fresh lemon juice
1/2 onion diced
Olive Oil
Salt & Pepper
1/2 cup of water
1 table spoon of bread crumbs seasoned

Let's get Cooking:


After washing your sprouts, cut them in half. In a large frying pan, line with olive oil. Dice up your onions and throw them into the pan once it gets a little hot. Once the onions start to sizzle a bit, throw in your Brussel Sprouts. Stir. after about 3 minutes, add your water as well. Stir again and let simmer for about 5 more minutes. Do not cover these morsels of nutrition. They should be a bright green color when you serve them.
Add in your lemon juice (freshly squeezed) and Salt and Pepper. Once the leaves start to break off of the sprouts, they are just about done! Sprinkle in your breadcrumbs, stir and serve.

This is a great side dish paired with Fish, Steak, Chicken. It's packed with Fiber and Antioxidants that help prevent Cancer. I promise you will turn people on to these veggie delites!

Bon Appetito!

Crab Cakes

Tonight I am making crab cakes.. While at the fish market on Monday, I picked up a bunch of fresh fish, and with that a nice pound or so of Lump Crab Meat, Blue Crab, Wild Caught type. I have to pick through it, because some of the shell is still on, but easy enough, I'm making it for dinner. One problem, I have no Worcestershire Sauce! So i did what any normal, avid Google Searcher does, I googled," what is a good substitute". Answer is.. A1 sauce or Soy Sauce. I have both. I'm opting for the Soy Sauce. Why? I have more of it, and when my brother in laws come over to eat steak, they always ask for A1, so i want to keep that handy.

This is a pretty simple recipe:

What you will need:
1lb lump crab meat
1tsp of Worcestershire Sauce (or the substitute)
2 slices of bread (i'm actually going to try it with whole wheat vs. white bread)
1 egg beaten
1 tablespoon of Mayonnaise
2 teaspoons of seafood seasoning
Crushed crackers for the cake or panko flakes.
1 table spoon of parsley (fresh if you have it)
Frying pan or baking sheet
Mixing bowl

Let's get cooking:


After picking through your crab meet, eliminating all of the shells and any other particles, put to the side.
In a mixing bowl, add in your beaten egg, seasonings, mayo, break bread into little pieces removing the crusts.
Add in your crab meat to the bowl and mix. Form the mixture into thick patty's, like hamburgers. Then dip into your crackers or your panko flakes.
If you opt to fry these, use olive or canola oil. You'll get a really nice brown coat, like you are frying chicken cutlets, they are ready to turn once they turn brown. Flip and when the other side is brown they are done.
If you opt to bake them, like i will, you can still create a brown top. Spray Olive Oil Pam on either side, remembering to flip them. Cook about 25 minutes at a temperature of 375 degrees. You can even broil them for 5 minutes either side to ensure a toasted top!

You will have at least 6 crab cakes from this recipe.

Wine Recommendation: Cake Bread Cellars Sauvignon Blanc

Bon Appetito!

Fettuccine with Sun dried Tomatoes, Asparagus and yes, cream cheese

You can pretty much make this dish with any kind of pasta but fettuccine is just a fun pasta to eat and make! This dish is not for the dieter although you can substitute with light variations to cut the calories and fat. Or make this a side dish instead of the main dish and you'll ensure calorie cutting.

What you will need:

1lb fettucini (or any type of pasta)

1/4lb of sun dried tomatoes marinated already

1 bunch of asparagus

bushel of sliced mushrooms (baby bella's or shitake are yummy)

1/2 cup of cream cheese spread

1/2 cup of olive oil

1/2 pad of butter

3 cloves of garlic

1 shallot

2 tablespoons of grated pecorino romano cheese

1 long pot for the pasta filled with water

1 saute pan

Preparation & cooking time: about 45 minutes

Let's get cooking:

In a large saute pan, line the pan with olive oil, heat oil, throw in your garlic and onions chopped finely.

Slice your Sun Dried Tomatoes in long strips, chop your asparagus, leaving off the ends. Chop mushrooms as well. Once your garlic and shallots have simmered for about a minute, add in all of your veggies. Cover for 10 minutes. At this time, your pot with the water should be on high to come to a boil. Once it has come to a boil, you can add in your pasta.

Lift the cover off of your veggies, add in your cream cheese and butter, stir to soften and mix. Leave uncovered 5 minutes and depending on how tender you like your asparagus, i prefer a bit of a bite on it and not mushy, you are done cooking the veggie sauce for the pasta.

Wine Recommendation: Sabor Real Crianza 2005

Bon Appetito!

Chilean Sea Bass - Asparagus Side

In the mood for Asian, but don't feel like ordering out?

This dish is equipped with all the Asian flavor, and no MSG. Plus it will be done in 30 minutes!

What you will need:

2 cuts of Chilean Sea Bass (of equal size if possible)

1/2 bottle of Terriaki Sauce (McCormicks brand is great)

1 clove of garlic

onion powder (1 teaspoon)

Baking sheet or Grill Pan

Spray Olive Oil

Ginger Paste or real ginger

small mixing bowl for sauce ingredients

Asparagus Side

Bunch of Asparagus (fresh)

2 cloves of garlic

1/2 cup seasoned breadcrumbs

Olive Oil

Let's get cooking:

There are two ways you can cook this fish. You can either do stove top or in the oven. Both will be equally delicious but if you prefer a nice sear on your fish, opt for the stove top.

Last night I made this and Baked it. You can still get a nice sear baking it, but you'll need to put the temp up high to like 450 for the first 10 minutes.

Here are the baking directions.

On a baking sheet (spray with olive oil), place the 2 Chilean Sea Bass Cuts in the center of the sheet.

Sauce Directions:

In a small mixing bowl add 1 cup of terryaki sauce, 2 shakes of onion powder, 1 clove of crushed garlic, 1 teaspoon of ginger paste or if you have fresh ginger, grate 1 teaspoon.

Mix ingredients together in the bowl, lather the fish cuts with the sauce, covering the top and sides..

Put in the oven preheated at 375 degrees. If you want the seared top, pre-heat to 500 degrees. Leave baking sheet uncovered for 10 minutes. Then cover with foil and reduce heat to 375 for the next 20 minutes.

For just normal baking cover with foil at 375 degrees for 30 minutes. Taking the foil off at the 25 minute mark and leave uncovered for the last 5 minutes to brown the top.

Asparagus Side Dish Preparation

The Asparagus side is just as easy to make, and literally no clean up on the stove if you opt to cook the fish in the oven as well.

Mix the breadcrumbs and garlic crushed in a mixing bowl adding about 2 tablespoons of olive oil, salt/pepper.

After you wash the asparagus, pat it dry and place in a non stick baking sheet (feel free to line the baking sheet with spray olive oil). Pour the breadcrumb mixture over the asparagus and toss with your hands, getting the mixture even throughout the asparagus. Place uncovered in your oven for the same amount of time as the fish.

Voila, complete dinner, of cource you can add a starch like brown rice or potatoes.

Enjoy.

Wine Recommendation: Cloud Bay Sauvignon Blanc, 2008 will compliment this fish.

Bon Appetito!