Bacon Wrapped Chicken

Why is everything wrapped in bacon just a little bit better? Wrapped a mushroom with a deboned chicken thigh and then wrapped that with bacon. Sides were risotto (arborio rice with chicken broth, white wine, and Parmesan) and a spicy cole slaw (shredded red cabbage and broccoli, lemon juice, mayo, garlic chili sauce).

The app was ciabatta with feta, kalamata olives and pepperoncini.

Poached Catfish

So I'm still chagrined about a founder dish that I served at Ocracoke this past summer. It was very ho-hum and I've been thinking about what to do the next time around. Here's an experiment with poaching fish. Here I've combined white wine, chicken stock, cilantro, mint and dill, S&P and brought it to a low boil. There's just enough liquid to cover the fish. *TIP* Place the fish in before boiling to determine exactly how much liquid is necessary. Gently lower the fish; here I used cheese cloth. Cover and cook for 10 min.


For the sauce, I crushed garlic and then, with mortar and pestle, made a paste. Added lemon juice, S&P and cilantro. The fish was served atop couscous (made with chicken broth), and asparagus sautéed with capers, Kalamata olives, and pepperoncini.

Gluten Free Cornbread

Made this for Henry:

1 C cornmeal
1/4 C sugar
1 t baking powder
Pinch salt
1/2 c milk
2 T bacon grease (or oil)
1 egg

Mozzarella App

I just thought this looked cool Marinated mozzarella on top of toasted olive bread.

Frappé

Made this syrup a couple days ago. Toasted cinnamon sticks, whole allspice and nutmeg.





Ground to a powder and then infused into a rich simple syrup.






I've been using this for the base of a variety of mixed drinks, typically with vodka and lemon juice. But it really works well with coffee. Here it is in a (non-alcoholic) frappé of espresso, milk, syrup, and grated callebout chocolate on top. Thanks, Michal, for the chocolate.

Seafood Paella

A goodbye dinner for Rebecca and my parents as the might before they make their way back to Virginia. The app was salmon caviar atop neufchâtel on a toasted baguette. Served with champagne.


For dinner: paella of squid, sausage, country ham made locally (thanks, John), clams, shrimp, peas. Started with a sautee of onion, garlic and scallions. Added saffron, chile, paprika, and Rosemary. 2 cups basmati then added all the seafood along with a quart of chicken stock. Brought to a boil then simmered. Tasted excellent but the rice got too gummy. Any suggestions out there? Also served: a salad of acacado, scallions and tomatoes with a balsamic vinaigrette.


Happy New Year, everyone!

New Years Eve Dinner

Thanks, Mark, Jane, Mutter, Poppa Tony and Rebe, for the company and great eats. Signature drink was a "Blackberry Fizz": Wild Turkey Rye, Blackberry Syrup, lemon juice, and a good splash of champagne for the fizz.


Dinner was deep fried quail with a buttermilk cornflake crust and panko fried shrimp. Sides were stewed tomatoes, salad and black-eyed peas for good luck. Walnut cranberry salad with pomegranate/Dijon vinaigrette.