Lemon Chicken Breast

Barb saw this on a rerun of Barefoot Contessa.  Delicious enough to serve to guests.  Recipe is available online.  Used a Dick Vermiel Semillon to cook and accompany the dish. Don't overcook it because chicken breast can dry out quickly. 

Brussels sprouts "healthied" it up.

A veritable cornucopia of tomatoes, peppers, and cucumbers from our son-in-laws garden, morning after frost.

Scott picked the remnants of his garden veggies this morning. Last night was first frost.  Hope they're edible.  Thinking fried green tomatoes or grilled marinated tomatoes.

Hoping there are some Panko crumbs in the house.

Walter Hansel Pinot Noir

I love when the wine merchant tells me a Pinot Noir is made in the "Burgundian style".  I feel my eyeballs rolling backwards in my head.  Those wines are invariably lower in alcohol or less fruity, but they remind me not at all of the wines I drank on my trips to France.

So I splurged on this $38 wine, not because it was presented as a Burgundian wine, but because the guy swore I'd love this wine and he seemed trustworthy.  

We opened this bottle in Basilico restaurant in Milburn, NJ to pair with braised rabbit over fettuccine with olives, capers and herbs.  Our eyes opened wide and we both agreed that THIS Pinot tasted like a true Burgundian wine. Except the fruit was just a little better. Oh, and the alcohol was 14.5%, seldom or never seen in France.  But it had that funky, almost toe cheesy ( in an acceptable way) flavor with a mellow, long finish.  

Not my typical wine post, bit of you see this bottle and feel a little flush, buy it.

Turkey Meatloaf dinner with John

Invited our friend John for dinner because his wife was away for babysitting duty.

Barb had planned my favorite turkey meatloaf which is always enough to serve  10 people.  Had leftover squash (see last posting) and some onion, pablano, tomato salsa to garnish.  A.P. Vin Pinot Noir was awesome match (pretty much for anything).

Recipe for meatloaf is obtainable on Foodtv.com.  It's the Barefoot Contessa.

Easy and delicious.  

John brought a really nice Merlot and even nicer Chocolate Pot de Creme.

Stuffed Delicata Squash with Quinoa Stuffing

Went to Manoff's for some apples yesterday (see Manoff's posting) and bought some of their Delicata squash.

Barb found a recipe on a really cool website today and decided we'd eat vegetarian for dinner.  

My brief reluctance proved futile. 

The recipe can be found at the attached website. 

http://www.edibleperspective.com/home/2012/11/16/stuffed-delicata-squash-with-quinoa-stuffing.html

We found that a few drops of aged or reduced balsamic vinegar and a few drops of lemon (after plating) enhanced the flavor, though the dish was wonderful as is.

She prepped while I watched the Eagles.

After eating two portions, I added an egg over easy to the third.  

Sorry, couldn't resist.

Grilled Arctic Char

Easy and tasty and pretty quick:

In a mini food processor we mixed:

5 cloves of coursely chopped garlic

3 small or 1 large sprig rosemary leaves

Juice of 1 lemon

About 1/4 cup canola oil

Made a purée.

Shmear on 1 1/4 lb (2 filets) of Arctic Char

Spray heavy duty foil with oil and put fish on it, skin side down.

Put on grill on low heat, cover and cook for 10 minutes. (Every grill is different)

Eat and enjoy.