Blue snapper filet stuffed with a mousse of shrimp, chorizo and blue snapper, onion, garlic, shallots, bell pepper, red chile. Dusted with panko bread crumbs and baked...
Oh? And yes, I put chia seeds in the mousse just for good measure!
Oh? And yes, I put chia seeds in the mousse just for good measure!
The mise a place for my pernil. That's the pernil, front and center, in a ziplock bag, marinating in
a paste of garlic/shallots/onion/scallions, red pepper, apple cider vinegar and olive oil (and Adobo).
a paste of garlic/shallots/onion/scallions, red pepper, apple cider vinegar and olive oil (and Adobo).
The potato/cauliflower/kale/leek Colcannon I plan on serving the first night of the pernil. I just want to lick the screen to get at those bits of bacon.
The "mise" for the Colcannon. Making use of lots of leftovers: the leftover cauliflower, 1/2 a leek, and the kale (that for whatever reason, "keeps on going" and hasn't gone bad yet).
What to do with all the leftover stuffing from the blue snapper? FISH CAKES! Pan fried and now in freezer, awaiting their night with destiny (subtext: destiny = our bellies). Eventually.Debating the merits of getting the pernil cooked off tonight.
Dinner tomorrow: Blue snapper.
Dinner Tuesday: Dining out, it's Valentine's Day!
Dinner Wednesday: Pernil & Colcannon
Dinner Thursday: Knit Night
Dinner Friday: Friday night take out (it's our household tradition!)
Dinner Saturday: Pernil leftovers & possibly peas and rice (possibly!)
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