Brussels Sprout with Calabrase and Lemon
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1 pound of Brussels Sprouts, trimmed and halved
Boil the sprouts in a little salted water for about 5 minutes
In the meantime, heat 1 Tbsp of oil in a medium saute pan of medium-high heat, and add:
- 1/2 an onion, minced
- 2 ounces of Calabrase (or other dry salami), julienne
Cook until the onions are tender and add the par-cooked Brussels sprouts. Saute for a couple of minutes so the Brussels sprouts pick up some color. Then add the juice and zest of half a lemon.
Season with a little kosher salt and pepper. Serve immediately.
Pan Roasted Cod Fillets
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The fish entree was really quite simple. I bought a nice thick, 1lb piece of cod loin and cut it into 4 equally sized pieces.
In a large skillet, over medium-high heat, heat 2 Tbsp of Oil and 2 Tbsp butter.
Season the fish with salt and pepper, and press into panko crumbs.
Add the fish to the hot skillet and cook on one side for 3-4 minutes, until browned and then flip. Add the zest and juice of one lemon and another small pat of butter. Add the pan to a preheated 350 degree oven and cook for an additional 5 minutes. Remove from heat and sprinkle with chopped chives.
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