Grilled Sea BassOnce again, we bought fresh-caught Sea Bass on the docks of the Channel Islands Farmers' Market from Fresh Fish Fanatics. Its perfect snowy white flesh needed only a sprinkling of spices before going on the grill. John used Sunny Spain Seasoning and a bit of salt and grilled the fish over a medium flame for 5 minutes per side.
Peas with ProsciuttoClean and shell 1 pound of English Peas - these were fresh from our garden
Blanch in boiling water for 5 minutes, then strain.
In a medium skillet over medium heat, saute:
2 Tablespoons Olive Oil
1 Shallot, finely minced
2 slices Prosciutto, finely chopped - I used kitchen shears
When Shallots are softened, stir in Peas.
Add leaves from 2 stems of Thyme
Salt and Pepper, to taste
Continue to cook for 10 minutes, stirring often
|Ingredients in the blender ~ ready to whip!|
This week's French Fridays with Dorie challenge is for Corn Pancakes. I have to admit I was less than enthusiastic about making these because I thought they'd be bland and boring. I added pepper to the four ingredients for the recipe: a can of corn, eggs, flour, and salt. All of these are whipped together in a blender in a matter of minutes, then fried. That's it.
Of course, Dorie had them with Creme Fraiche and Caviar. I wanted to add some flavor to these and kept thinking they reminded me of tortillas, so I topped them with Mexican Restaurant Style White Cheese Dip and diced tomato and avocado. I have to say that they were better and more flavorful than I expected.
|California Brown Pelican swimming ~ Channel Islands Harbor, CA|