Now that I’m a mature, over quarter century old gal ; ) I love seafood.  It’s great for you, quick to prepare, and readily available in my neck of the woods.

Since I can’t eat at Neighborhood Services every night, I included my guess at their wilted spinach.  I love and crave their wilted spinach, but it’s been pointed out that at times I can be a bit fanatical.  At the end of the day, Popeye loves it so perhaps you will too.

Flounder Fillets

(serves 4)

1.5 lbs flounder fillets (more weight if they have skin on one side)

1 tbsp butter

3 tsp olive oil

kosher salt

fresh ground pepper

juice of one lemon

My flounder came in three fillets at this weight.  You can do this in all olive oil if you’re so inclined but it is such a mild fish, I think the butter makes a world of difference.  Rinse fillets and pat dry.  Season fillets with a generous sprinkling of kosher salt and fresh ground pepper on each side.

Heat a stainless skillet over medium high heat for 2 minutes.  Add 1/3 of your butter and 1 teaspoon of olive oil, then turn heat down to medium.  Allow butter to melt.  Brown one fillet for 2 minutes, then flip with a wide spatula.  Ensure that the edges are opaque before flipping.  Pour 1/3 of juice from one lemon after flipping, then brown second side for 1-2 minutes.  Add a 1/3 more of the butter and 1 more teaspoon olive oil then repeat process.

Serve and enjoy.

Lemon-Garlic Wilted Spinach

(serves 3)

The hardest part about wilted spinach is the sheer amount of spinach leaves you need to wilt.  When they cook they shrink so much that it’s easy to under prepare!  If you’re trying to cook a larger quantity you’ll need a HUGE skillet.  You only want the spinach to touch the surface for a very brief time.

1 tbsp olive oil

3 cloves garlic, sliced thinly

8 oz fresh baby spinach

1 tsp kosher salt

8 turns fresh ground pepper

Heat skillet over medium high for 2 minutes.  Add olive oil wait 30 seconds, then add garlic slivers cook about 1 minute until fragrant.  Add spinach leaves and flip continuously with tongs.  Sprinkle with salt and pepper, toss and pour lemon  juice.  Toss and serve when barely wilted – less than 2 minutes total cook time!

In, other news I have a brand new goddaughter this week who is absolutely perfect!  I’m racing back and forth between the hospital and the stove, which for me is total bliss.

This week’s orders have a wide variety and a lot of great ideas!  So far this week our menu entails:

Thursday:  Lasagna and Molten Chocolate Cakes

Friday:  French Onion Soup, Cream of Asparagus Soup, Chicken Marsala with Gluten Free Pasta, Chicken with Monterey Mushroom Blend, Roasted Whole Chicken with Mashed Potatoes and Gravy, Roasted Asparagus, Roasted Zucchini, and Twice Baked Potatoes

Monday:  French Dip Sandwiches, thinly sliced prime rib with horseradish cream and au jus served with baked potatoes

Tuesday:  Turkey Scallopini served over Angel Hair Pasta – gluten free available

It certainly grows by the day and we’re happy to add, so just let us know what you’d like to see head your way.  If you’re not in Dallas, or you’re not in the market for meal delivery service at the moment, DinnerandConversation.com is always your home for recipe ideas and inspiration!  Follow any of the links above to make these meals for right in your own kitchen.

Happy cooking!

Frankly, I haven’t felt this elated, happy, and on the right path since I had L.E. five years ago.  I’m crazy superstitious and always petrified to jinx my good fortune, but I don’t want for a moment anyone to think I’m not glowing super happy at the moment.  To my Austin friends and readers, I’m Sorry.  I Tried.  We tried.  Again and Again.  In the end, the powers that be stuck a glowing, 24-7, huge neon billboard in our life and said – YOU Belong here.  In Dallas.  Right now.  In this moment.  So we’re here, happy, and pursuing options with a vigor that has been totally inaccessible since having two teeny tinys so close together.

As for food, if you’re in Dallas this weekend, you’re in luck.  Williams-Sonoma, Calphalon, and Houseparty.com picked me and sent me a marvelous party kit to further the message of home parties.  If you’re here and you’re wondering, what the heck is she talking about?  Send me a note, and I’ll send you an invite.  I love parties.  Attending them, Hosting them, Working them.  Yep that’s right, I’ve altered my former life motto, you never want to work the party.  As always, I’ll have great food and drinks.  When your mama’s in the food business, you get some crazy birthdays.  It’s just how we roll.  If you’re not available this weekend or you’re not in Dallas, send me a note.  Entertaining at home is an awesome and sometimes lost art.  I’ll give a full spread with photos and recipes next week, but if you’re craving, check out the food at L.E.’s last birthday here, here, here and here.

It’s easy to see now, that I sold my FIL (father-in-law) and SMIL well before I’d ever sold Cory on my merits.  You could never find a family to welcome me so readily as they did.  It’s like they’d been waiting for me for years and were so thrilled I showed up, I could do anything and always appear perfect in their eyes.

This recipe came from FIL, even though it’s not his exact method (my grill leaves much to be desired.)  He’s made it for us many times, and everyone loves it.  Thanks FIL for the great recipe, and I will be forever touched by the way that you accepted me so gracefully without question.

Boston Pork Shoulder Recipe

1 7 lb Boston Butt (Pork butt roast – hard to find, pork shoulder will work)

Lemon Pepper (my mother reads this website so I can’t use expletives.  plan for a jar and a half)

New potatoes, peeled

Preheat your oven to 300 degrees.  Rub the pork with the lemon pepper, then add some more.  Cory notes, take some more, then, just keep going.  Place the pork directly on the oven rack.  After an hour, place new potatoes in a 13×9 glass casserole, then spread underneath the pork to catch the drippings.  Let cook for about 3 more hours until an internal temp of 160.  Let rest 20 minutes then slice and serve.

We’ve also had quite a bit of hummus this month.  And we’ve decided on a winner.  More lemon, sauteed onions, garlic and tahini, and lots of water for a fluffier consistency.  If you want a bigger bite on your hummus, leave the garlic raw like I did in this summer’s chive hummus.  Or try out a half and half method.  Hummus, unlike pita bread, is quick and rather painless.  And it can be ever changing, today one way, tomorrow tweaked just a little bit.  Variations are endless.

Fresh White Whole Wheat Pitas

1.5 c. white whole wheat flour

1.5 c. unbleached white flour

1 tbsp sugar

2 tsp kosher salt

3 tsp active dry yeast

1 and 1/4 c. water

2 tbsp olive oil

Preheat bowl to stand mixer by running it under water that’s just a little bit warm.  Combine dry ingredients in a stand mixer.  Combine water and oil in a measuring cup, then slowly add to the mixer, while it is running at a low speed.  When the dough begins to pull away from the side of the bowl, stop.  Form a complete ball and transfer to a floured work surface to knead.  Knead dough, by pushing out with the heel of your hand, then folding over the top half, then pushing the middle down with three fingers, then turn dough 1/4 turn, fold down top again, then push down in middle.  Continue this process for about 10 minutes.  Form a ball of dough, then use your hands to coat the outside with olive oil.  Place the dough in a bowl, cover with saran wrap and let stand in a warm place 1 and a half hours.  I’ve been cooking something in my oven during this time, and leaving the bowl in the center of the stove top as  my “warm” place for dough rising.

Preheat oven to 475.  Knead dough 5 times, then divide in to 8 even triangles of pie.  Roll each triangle into a ball, then cover with a damp towel for 30 minutes.  Roll into circles with rolling pin, to a very thin size.  Heat an upside down cookie sheet in oven.  Place pitas one or two circles at a time in the oven for about 4 minutes.  Check to see if lightly browned, then pull from oven and let cool in another towel, this one dry.

If you want to make chips, cut into strips, then brush both sides generously with olive oil, sprinkle with sea salt,  and bake for 8 minutes or until crisp at 400.

Homemade Hummus

1 yellow onion, sliced and chopped

3 large cloves garlic, chopped

1/3 c. tahini

1 can garbanzo beans, drained and rinsed

1/2 c. lemon juice

3 tbsp olive oil

1/3 c. water

1 tsp kosher salt

In a saute pan, saute onion for four minutes, add garlic, saute another minute, add tahini, saute another minute.  In a food processor, combine garbanzo beans, onion mixture, and lemon juice.  Turn food processor on for 1 minute, then begin drizzling olive oil through the top while running.  Drizzle water through in a similar manner.  Add salt from top.  Serve chilled.

I’m using the carcass reserved from one of my whole roasted chickens.  After we eat – which usually involves mainly cutting off the breast meat, I throw the carcass in a gallon size freezer ziploc for the next soup making adventure.  I’ve made plenty of chicken soup from just split breasts, but personally, I think the broth becomes more rich and deep flavored with the addition of all the bones.  If you opt to go for the straight chicken breasts route, not my broth contains the the garlic and the lemons and seasonings from the inside of the chicken when it was roasted.  You may want to integrate some of these flavors to your broth.  Many people call for sauteing of the vegetables before their addition.  I’ve done it both ways and in this case, I don’t think it really adds enough to the flavor to bother.  I feel differently about my vegetable soup – in that case I have changed my position to vote for pre-sauteing.

Homemade Chicken Soup

1 frozen chicken carcass

3 large split chicken breasts

1-2 bay leaves

water

1 lb baby carrots

2 small white onions, sliced

6 tall celery stalks, chopped

kosher salt

fresh ground pepper

In an 8 qt stock pot, place chicken carcass, breasts, and bay leaf.  Cover with water and bring to a boil.  Reduce heat to a just above low and simmer for two and a half hours.  Remove meat, bones, and pieces with a slotted spoon, or if your carcass is really disintegrated, strain whole pot into a clean pot through a fine strainer.  Add carrots, celery, and onions to broth and simmer for another 40 minutes to an hour.  Meanwhile, remove chicken from breast bones and skin.  Shred into a bowl.  Add chicken meat back to soup at the end of the vegetable simmer time.  Season to taste with salt and pepper – this is a large amount of broth so don’t be afraid to add a big amount of seasoning.  I generally add at least 3 teaspoons of salt.  Add cooked rice or pasta if using.  Let simmer together 5 minutes then serve.

Bob’s Chicken is straight up comfort food.  Had a bad day?  Eat Bob’s chicken.  Feeling under-appreciated?  Cook Bob’s Chicken.  Just recovered and found yourself back in black?  Make and Eat Bob’s chicken.  That’s my motto and I’m sticking to it.  This Bob had his eyes on the prize.  He saw a void in the world, looked out, and thought hey… I can make this better, and I’m going to do it with food.

This recipe can be as easy as you like or you can take it up a notch and add effects to make it drool worthy – as well as possibly coma inducing.  You can run with a box of store brand croutons – or you can make your own crostini like I do.  You can slap it all together and walk away – or you can add the cheese later once the sauce has begin to bubble ensuring a smoother texture and a phenomenal punch.  You can pound out your chicken, or you can throw it in there untouched and utilize the extra sauce to make the mouth-feel worthwhile.  If I had a restaurant, I’d garnish this with freshly chopped chives.  The possibilities are endless and you can take the basic ingredients and experiment with your pantry staples, all on a Tuesday managing to pull off dinner before everyone has to slug themselves into bed.   Just don’t run out of white wine.  Cause that will mess you up.  If you find yourself prone to this circumstance, hide one of those teeny tiny individual bottles of cheap white wine in your laundry room.  I won’t tell.  This recipe is so yummy you don’t even need to follow the “Don’t cook with it if you won’t drink it” rule.  It will taste better if you were willing, but it won’t destroy the comfort level.

Thank you, John and Kari, for loving us and always being willing to have Friday nights in our backyard.  And thank you, Sylvia, for raising these boys the way you did.  And thank you, Bob – whoever and wherever you may be – for saving boneless, skinless chicken breasts for me, all in one fell swoop.

Bob’s Chicken – recipe to feed 5 ravenous adults

3 lbs boneless, skinless chicken breasts – thoroughly rinsed, trimmed, and dried with paper towels

fresh ground pepper

sea salt, finely ground

2 cans cream of chicken soup

1 c. dry white wine – I like Sauvingnon Blanc

5 slices (or approx 4 ounces) swiss cheese, torn up to small pieces

1/2 c. butter

1/2 a baugette

3 cloves garlic, smashed and peeled

1 and 1/2 tbsps butter, melted

Preheat oven to 450.  Slice baguette into just under one inch rounds.  Halve smashed garlic, then rub one side of baguette with cloves, discarding pieces as they get too small.  Brush baguette pieces with melted butter.  Sprinkle very lightly with finely ground sea salt. Place baguette slices on a stone or a cookie sheet and toast until very lightly browned, about 5 minutes.

Reduce oven to 350.  On a sheet of wax paper, pound chicken breasts with a mallet 1-2 minutes to tenderize and flatten.  Season with fresh ground pepper, then very, very lightly sprinkle with finely ground sea salt.  Place seasoned chicken breasts in a casserole in a single layer.  In a bowl, combine wine with cream of chicken and stir with a whisk to combine.  Pour mixture over chicken breasts, then top with toasted baguette slices(crostini).  Melt your half cup of butter in a glass measuring cup in microwave.  Drizzle melted butter slowly over crostini and chicken mixture.  If you feel you’ve covered everything – toss remaining melted butter.  Cook in oven for 25 minutes.  Pull casserole from oven and insert swiss cheese pieces into sauce and between crostini.  The hot sauce will provide an optimal melting and integration ground for your cheese.  Replace casserole in oven, then reduce oven temp to 325.  Cook another 15-20 minutes.  Let rest about 5-10 minutes out of oven to prevent scalding your loved one’s mouths.  Serve and enjoy!

Broiled Redfish with a Lemon-Caper-Butter-Wine Sauce

Standing Rib Roast

Lobster Rolls with Lemon Vinaigrette and Garlic Butter (from the cover of Gourmet magazine)

Can you tell I’ve missed cooking in my own kitchen?  I’m thrilled to be home and creating and making messes and wonderful food.  Be on the lookout for new posts and lots of pictures!

Home Sweet Home!

FIL marinates the flank steak in bottled french dressing for 24 hours.  Then he cooks the flank steak on the grill.  Ours was a tag team effort as he was on pickup duty to the airport for some delayed family members.  He marinated, then brought the flank steak to room temperature, then I ran the grill.  His fancy shmancy grill has a built in thermometer which I tried to keep right around 400.  I let the excess marinade drip back into the pan then grilled the steaks turning 3 times to make the criss-cross grill pattern.  I cooked to an internal temp of 135 then let the steaks rest 10-15 minutes before cutting against the grain.  We then used the marinade reuse method of boiling the french dressing on the grill for 10 minutes, then serving it as a dipping sauce. 

We’re also trying to use the grill as much as possible, so I cooked the zucchini in the grill as well, using a foil boat I fashioned for them.  Some people grill vegetables in foil packets, I’m partial to roasted veggies so I left mine open.  I seasoned them with my usual salt, pepper, and olive oil.  I cooked them in a closed grill on the warming rack (I think that’s the propper term) above the grates for 15 minutes.  Then I moved the boats down to the grates and kept them in a closed grill on medium/400 for another 10 minutes.  I’d thought about just using the cast iron skillet direct on the grill, but with the multiple pounds of flank steak we were cooking, there just wasn’t room.   

In case you were back for my review of the Park City Farmers Market today, I’m in the process of working on it and I’ll put it up later tonight or tomorrow with the results of my garlic scapes!