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. 

Roasted peppers

Seriously.  How did I forget about making these awesome things for over three years?

Rinse. Don't dry completely. Spray with a little oil. Burn them on the grill. Shove them in a paper bag and fold over the top of the bag.  Let them steam and cool off in the bag.

Peel.  

Sweet, tasty, healthy, natural. Beautiful.

Do ahead and refrigerate. 

Serve alone. Or on a slice of fresh bread with an anchovy on top. Or fix them up with olive oil and garlic. Or

Put em in a salad. 

Steamed mussels with tarragon

This is my second posting re this dish. 

In a recent Food and Wine mag Tom Colicchio gave up this excellent and easy recipe.  He says it serves 8-10 people as an appetizer with 4 lbs of mussels.  

Tonight Barb and I had 5 lbs of mussels for dinner with some Haricot Verts. 

Hey Tom: you must not be hanging with the same people I hang with.  5 lbs would be an app for four in order to not rush and have a fun time.

Can you say: "Meriganz"?

Maybe in my case:  "Hazar"?

Good buy wine

Really nice Spanish red.  Well worth the $19.99 tag.  Chairman selection at state store.

Grilled Black Bass at home

Who else made this for dinner tonight?

If you want the recipe, email the blog and I'll send it to you.

Since the fish was on the light side, Barb picked up some sashimi quality Big eye tuna.  Pardon my knife skills.

Couldn't wait and started the corn...sorry.