dinner with izzy

Fish fry

March 25, 2015

It was our turn this week to host dinner with Izzy.
It’s always fun to share some of our favorite recipes with the ones we love, so we smoked up the house with a fish fry.

There was breaded fish made with coarse cornmeal served with garlicky roasted potatoes and sauteed swiss chard and kale. In the middle of the table there were dishes of tartar and cocktail sauce and slices of lemon.

No one seemed to mind the smoky fog as we delighted in the fact that we are now eating dinner without having to turn on a single light!

Chris’s Fish Fry

4 fillets of atalantic cod, talapia or sea bass
2 eggs beaten
1/2 cup unbleached flour
1 1/2 cup coarse cornmeal
Olive oil or coconut oil
Salt and Pepper to taste

Rinse fillets.
In a large cast iron pan heat 1/2 inch of olive or coconut oil at medium to high heat.
Coat fillet in flour on both sides.
Dip floured fillet in egg wash, coat entirely.
Coat fillet heavily in cornmeal.

Fry in oil on both sides until cornmeal turns golden brown. About 3 minutes on each side.
Drain on a paper towel.

Chicken Pot Hand Pies

February 5, 2015

We made these last night for dinner and they were to die for.
True comfort food I tell ya.

Early morning I started a whole chicken in the crock pot and when I arrived home in the afternoon I made the dough and filling. I saved the fun part of constructing the pies for Norah and Chris. They got straight to work rolling out and crimping the dough when they got home.
We make a good team.

I doubled the recipe so there would be plenty of pies to pack in everyone’s lunch the next day with still a few left over to freeze.

Everyone declared that pretty much anything wrapped in that cream cheese dough would be delectable.
So we came up with a list of different fillings we want to try.
Stay tuned…..

Salad Bar Night

January 14, 2015

Last night was dinner with Izzy and it was my turn this week.
I have written before how we love salad bar night around here and it’s even more fun when we can share it with guests.

Last night I put on the works and served an array of toppings including bacon, avocado, shredded carrots, cucumber, pickled beets, hard boiled eggs, slivered almonds, dried cranberries, tuna, garbanzo beans, edamame and quinoa.
I roasted an entire cast iron skillet of sweet potatoes doused in coconut oil and made a batch of pita chips.

It’s so much fun setting the bar up but it’s just as much fun seeing everybody’s creations.

And there is always a trip back for seconds.

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