yesterday's dinner- today's lunch on the go

almond and cocnut crusted haddock and vegetable wrap

to make the wrap, use any type of lettuce that's not too floppy. thinly slice any vegetables you have in the fridge. pictured is carrot, baby tomato, celery, and gooseberry. lay down veggies and lay yesterday's fish on top. drizzle with roasted pepper puree. fold over and tie off with scallions.

almond and coconut crusted haddock

dinner for her. almond and coconut crusted haddock on top of roasted pepper puree and served with sauteed tatsoi and roasted baby zucchini dressed in a very berry vinegarette. sprinkle fish with sea salt and cracked pepper. “bread” with crushed almond and coconut flakes. pan sear and serve on top of spicy roasted pepper puree.

inspiration

this dish was inspired by a chicken dish at siggy’s good food on henry st in brooklyn heights. possibly the best spot to grab a bite in the borough. the rest is what came this week in our csa, spiked with influences from her tropical roots

to make the very berry vinegarette blend the following: gooseberry, blueberries, balsamic, juice of a lemon, zest of a lemon, juice of a lime, zest of a lime, raw honey, cilantro, sea salt, cracked pepper

to make the roasted pepper puree coat the peppers evenly with coconut oil. set oven to broil and away we go.

get the peppers as close to the flame as possible. as a section blackens rotate or flip the pepper. when it looks nice and burnt remove and place in bowl large enough to hold them all. immediately cover with plastic wrap for twenty minutes or so. the heat from the peppers will steam them soft. remove the stem, seeds, and veins. blend with a little garlic, olive oil, and cilantro

seared scallops in spicy pan sauce

day boat scallops for her. sear in non stick until delicious looking—-remove. in same pan (cool for a sec) add diced garlic, bell pepper, and jalapeño. add a little homemade chicken stock to lube it up. squeeze in some lime to deglaze and add cilantro. reintroduce the scallops. toss. serve.

eggs in purgatory. cook crushed tomatoes and tomato paste with onions, squash and jalapeño. add pitted olives and unsalted capers. add basil and balsamic (or a pinch of azucar). crack eggs on top and put into 450 degrees. once delicious looking top with parsley and serve out of pan.

lightly brown tofu. add whatever veggies are in the fridge. toast pine nuts. toss in golden raisins. add greens.

special occasion

sear lamb with peppercorns and olive oil. poach halibut in white wine and the holy trinity. toss greens in bacon and parm for me & toss greens in lobster and orange slices for her—-dress in avocado cilantro dressing. sautee spinach with toasted pine nuts and raisins—-put inside tomato and roast. top butternut squash soup with roasted buttery pecans. open a bottle of Napa. sexy leg not included.

i pledge allegiance, to the side, of the grass-fed beef of new york

slice and serve

roast your own beef

sometimes the first cut off the shoulder isn’t in the display, so we gotta go and find it now don’t we?

first you buy some pig