a gourmet sandwich and courtboullion

Something I learned yesterday... while leaving work shortly after the first rain we've had in months, I learned that the brakes on my new car become very sensitive when they are wet. NO, I didn't wreck or anything. I just stopped quicker than usual when transitioning from reversing out of the parking spot and putting the car in drive.  Consequently, I think I also learned what whiplash feels like. But hey, I'd rather have brakes that work really well (especially in rain) rather than some that don't.

On a completely different topic, here was a sandwich of my dreams...

15 grain bread, goat cheese, spinach, red onion, fresh black pepper, basil leaves. mmmmmmm



And, the other weekend I went visit and aunt and uncle who gave me some speckled trout and shrimp, caught from Bayou Grand Calliou (that sounds funny, but I think it's the right name).  So, I was inspired by Laura's previous cooking extravaganza post, and made my version of a Courtboullion with some of the speckled trout.

Here it is, looking luscious in my dutch oven:

1)Saute/smother some onion and bell pepper in some olive oil.
2) Add: one can tomato sauce, one can petite diced tomato (or rotel), one bay leaf, and honey (to cut the acid of the tomato)
3) Simmer for about 30 minutes
4) Add the fish, salt, pepper, cayenne, and cook until the fish is tender.
5) Serve over brown rice with a touch of Sriracha (aka "rooster sauce")

I also have some Dulac shrimp, so I plan on checking out some new recipe to try on them. I probably won't get around to that until this weekend though. Until then, Happy Eats!

Raime

I don't want to talk about it....

I'm a hungry orphan penguin

Laura gave me some of her frozen snapper, so I was excited to find a recipe to use it in.

So, here is my "I'm a member of the hoard of hungry orphan penguins Mangrove" dish.  Refer to this post for back story.

So, I found this recipe simply by typing "snapper recipe" into the google bar.  It was the first thing to pop up, and it had a short ingredient list of things I already had at home, so the decision was done. I like simplicity when I cook.  

Defrost Fish:

 

Marinate in a way too small cereal bowl for a few minutes:

And serve with a healthy side of oven roasted veggies, care of Southside's pre-bagged, pre-mixed frozen veggies:

 Yellow green beans, snow peas, red bell pepper, asparagus mix. (I added some fresh tomato, basil, and garlic to it)

And Voila! Supper

The fish recipe was pretty good, not awesome, but still good--I actually liked it better the next day.

Raime