Ground Corn Part II

Buttery Grits with Andouille Sausage, Peppers & Onions, & a Fried Egg

I sauteed 1 red onion in some bacon fat, then added the sliced peppers, Andouille sausage, and put the lid on to let everything carmelize for 30 min or so. While the pepper pot was steaming away I cooked the grits (with a bit of butter!) and fried the eggs. We topped this with some sour cream, monterey jack and sliced jalapeno. Very indulgent comfort food.

Ground Corn Part I

Oscar Sunday Supper

Cured Salmon and Fennel Salad

Chilean Sea Bass with Polenta and Red Pepper Puree

(both Adapted from Jacques Pepin)

Salad: 1 bulb fennel thinly sliced, salmon cured in salt-pepper-sugar mixture, lemon juice/olive oil/S&P/Thai chili paste dressing.

Pan seared Chilean sea bass, Bob's Red Mill polenta, red pepper puree (1 1/2 red bell peppers, S&P & olive oil blended in food processor), freshly snipped chives and lemon.

Oscar Party Appetizers

Oscar celebration- sorry no recipes just one picture! Scallion Potato Pancakes with Cod, White Bean and Chorizo; Smoked Salmon and Cream Cheese Toast Points; Blini's with Creme Fraiche and Caviar; Crab Salad on Endive Leaves; Grilled Purple Asparagus with Goat Cheese Wrapped in Prosciutto, Potato Vichyssoise... Main takeaway- purple asparagus turns green when you cook it...BOO

Ginger Poached Chicken Salad

A cold, damp Wednesday, 3 frozen chicken breasts, and 1/2 a box of baby spinach.

I poached the breasts in a few cups of water with several slices of fresh ginger root and some sherry, then cooled and shredded the chicken. The salad was composed of the chicken, 2 cups cooked brown/wild rice, some frozen peas/corn, sliced green onion, baby spinach, and toasted cashews. The dressing was a blend of freshly grated ginger, minced garlic, sesame oil, soy sauce, vegetable oil, and a blob of Thai chili paste. Yum.

Two Sisters, Two Suppers by A. Caitlin Springborn and Sarah R. Springborn is licensed under a Creative Commons Attribution-Noncommercial 3.0 United States License.