Fillet of John Dory or Brill with Pears, Leeks and Noilly Prat Sauce
In the continuing series of Saturday Night Dinner Dates with my pretty girlfriend Carolyn, we drew from our favorite Irish cookbook, My Wild Atlantic Kitchen. A great find from our trip to the Emerald Island earlier this year. Tonight’s meal is Fillet of John Dory or Brill with Pears, Leeks and Noilly Prat Sauce. Of course, John Dory or Brill are not common items at the Colonial Beach Food Lion. But I googled Brill and found a picture of a fish that looked like a flounder. Since I had a Fredericksburg errand to run on Friday (my Rav4 finally has VA plates!) I swung by Publix and picked of some fresh flounder. I halved the recipe, but below is the full recipe. Ingredients Serves 4 Fish: • 4 John Dory or brill fillets • 2oz Kerrygold butter • 3oz leeks,...
Crumbed Scallops with Garlic Butter
This Saturday night’s dinner once again draws from Maura O’Connell Foley’s My Wild Atlantic Kitchen…Crumbed Scallops with Garlic Butter. This time I actually followed the recipe exactly, but had fun with the sides, grilled carrots and zucchini wedges. https://www.mywildatlantickitchen.com/ I halved the recipe and made two meals of the following IngredientsServes 42oz plain white flour4 eggs, beaten2oz fresh soft white breadcrumbs16 scallops2 tbsp olive or sunflower oil, for frying1 tbsp butterSea salt and cracked black pepper4 tbsp garlic butter at room temperatureFour carrots1 zucchiniVeggie seasoning (I mixed onion power, garlic powder, Toni’s cajun seasoning and…interestingly enough…Everything Bagel seasoning. DirectionsIn a shallow bowl, add the flour and...
Cod Provencale
Saturday night’s dinner brings us another interpretation of a wonderful recipe from My Wild Atlantic Kitchen, an Irish cookbook by Maura O’Connell Foley…Cod Provencale.I love Mediterranean style cooking, and this meal falls squarely in the realm.Ingredients• 2 cod fillets• Soft white breadcrumbs (I put a frozen hamburger bun in a food processor for a couple seconds)• Kerrygold butter• Garlic cloves, peeled and finely chopped• Kerrygold butter• 1 tbsp olive oil• 6 shallots, finely chopped (I used ¼ of sweet onion)• 2 ripe tomatoes, seeded and chopped or good quality tinned tomatoes• 3 tsp tomato puree (I left this off)• 1/4 cup apple juice• 1 mild red chilli, split, deseeded and finely chopped (I used 1 habanero)• Black pepper• oregano and or...
Air Fried Baby Back Ribs
I had a hankering for ribs tonight. But there was a storm coming in, so I decided to do something new. Ribs in the Air Fryer.I put my standard rub on the ribs (mostly onion powder, garlic powder, black pepper, sea salt, paprika, basil and whatever feels good at the moment). I cut the ribs into individual ribs, which I never do on a grill. And then I air fried them (you are looking at one rack of baby back ribs) for 22 minutes at5 280°.After that, I brushed on my BBQ sauce and cooked them for another 22 minutes. I left them bone down the whole time.I served them with a few lines of BBQ sauce and joined it with a simple salad.These were great, with a nice ‘bite’. Not ‘fall of the bone’ but sometimes I think that is an over-rated attribute....
Haddock in a Ginger and Garlic Crust with Thai Dipping Sauce
For tonight’s Saturday Night Dinner we continue to explore the Irish cookbook My Wild Atlantic Kitchen. This recipe, Monkfish in a Garlic & Ginger Crust with Thai Dipping Sauce, originally requires monkfish. Needless to say, the local Food Lion doesn’t carry monkfish. But they do have cod and haddock, both of which would work with this, so I went with haddock. I think might even be great with salmon. This is my interpretation of the meal. I’m cooking for one person, so I halved the recipe. For instance, instead of 2 lbs of fish, I used 1 lbsIngredients2 lb sturdy white fish• Fresh ginger, peeled and roughly chopped (I used two heaping tablespoons of ginger puree)• 4 garlic cloves, peeled• 2 tbsp olive oil• 3 tbsp plain white flour, with 1...
Smoked Chicken/Turkey and Pork
I love smoking meat. I usually fire up my smoker once a month to fill my fridge and freezer for the next couple/few weeks. Tonight, I did two turkey legs, three chicken leg quarters, a pork loin and two pork chops. While the lump charcoal heats and the wood chips (apple and a little hickory) soak, I put a rub on the meat. My standard rub is: Garlic powder Onion powder Sea Salt Black Pepper Paprika I don’t use cumin, unless it’s for ribs. I often will mix in some pre-made blend, such as Toni’s Cajun, or Montreal Steak. Depending what I have around. Tonight I used a fair amount of Mrs. Dash. My goal is to usually smoke my meat for 2 hours and then to finish over a low gas grill. If I’m doing a Boston Butt, I start that 4 hours earlier. For this mix, 2 hours and...