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T.G.I.F. Dinner, 4/10/15?? - Printable Version

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T.G.I.F. Dinner, 4/10/15?? - cjs - 04-10-2015

What's on the menu for everyone today???

Re: T.G.I.F. Dinner, 4/10/15?? - Trixxee - 04-10-2015

The bourbon grilled pork tenderloin medallions, brown rice pilaf with pecans and cranberries, and ASPARAGUS.

Re: T.G.I.F. Dinner, 4/10/15?? - karyn - 04-10-2015

We're headed to one of my favorite seafood restaurants in Atlanta, The Optimist to celebrate our YS's b-day. The Spanish charred octopus is one of the best things I've ever eaten, and everything is delicious.

Re: T.G.I.F. Dinner, 4/10/15?? - losblanos1 - 04-10-2015

Another awesome menu, I would have to try the Monkfish, I had heard that it's a poor mans lobster. Happy B'day to YS.

Tonight it's Chinese almond chicken w/ fried rice and stir fried ASPARAGUS!

Re: T.G.I.F. Dinner, 4/10/15?? - cjs - 04-10-2015

darn - "The Spanish charred octopus" (don't look, Jean)

Blane, Monkfish is wonderful and here's one way I fix it -
I think you would love this dish......and asparagus.

* Exported from MasterCook *

12 servings

6 Ozs sugar
10 ozs water
1 1/2 lemons, zest only
3 sprig Rosemary
4 1/2 lbs Monkfish fillets
1 lb Prosciutto, sliced
as needed olive oil
5 ozs Black olives, pitted, coarsely chopped
12 ozs Tomatoes, peeled, seeded, & chopped
4 ozs capers
1/2 oz chives, chopped
7 ozs olive oil
as needed whole chives for garnish

To prepare a syrup, dissolve the sugar in the water over low heat, bring to the boil, then remove from the heat.
Add the lemon zest & rosemary sprigs and let stand to cool.

Brush the monkfish w/the syrup & lay on to the prosciutto ham.
Roll the ham around the fish & tie securely w/string.

Brush w/olive oil & sear under a broiler or salamander.
Finish cooking in a mod hot oven 375°
Remove from the oven & allow to rest a few minutes.

Prepare a relish by mixing together the olives, tomato, capers, chives,
& olive oil.

Slice the rested monkfish into thick (~1" thick) slices resembling tournedos, allowing three per person. Arrange on plates.
Spoon the relish around the fish.
Garnish w/whole chives laid across the plate.
Source: "Professional Cooking, Wayne Gisslen"

Re: T.G.I.F. Dinner, 4/10/15?? - Trixxee - 04-10-2015

It's been many years since I had monkfish but I know I really liked it. Very mild.

Well, I got home way too late from errands and the grocery store to property let the bourbon pork marinate so that will be pushed off until tomorrow. And the asparagus looked horrible and it was $4/lb so I picked up cauliflower at 99 cents a pound. Have not made it in years as Tony said he didn't like and now the other day he says he never said that. Oh boy.......

So tonight we're having carne asada and rice burritos. I picked up this refrigerated pouch of Rick Bayless' Guacamole Mix (you add two fresh avocados to it) and I'm curious to see how that is.

Re: T.G.I.F. Dinner, 4/10/15?? - cjs - 04-10-2015

Don't think about Trixxee's dinner, jean