well, this one was quick and easy and only totaled about 40 minutes start to finish. plus the girlfriend absolutely loved it (i didn't think it was too bad either).
all of the below can be purchased at central market.
-Steamed asparagus (fresh spears in the steaming basket, set timer for 11 minutes on high heat, then cut it off and keep lid on for another 10 mins.). I put a little butter on it after it was on my plate.
-1 yellow squash, 1 zucchini sliced and sauteed in thin olive oil with balsamic vinegar (~1-2 oz. a little goes a long way), basil, salt, and pepper on top to taste, then add about 1/4 cup of water when oil and vinegar evaporate to continue cooking without burning.
-2 ruby red skin-on trout filets (double sided) lightly basted with olive oil, salt and pepper on the inside, stuffed with spicy crab cake (I got mine at Central Market/HEB), folded over, basted on the outside with olive oil, and baked on 350 for 15 minutes.
-Add a bottle of Belle Glos Clark & Telephone Vineyard Pinot Noir (2003 & 2004 are both good) and you're ready to go! The flavor on the veggies would be absolutely great with steak too.
Here's a grainy cell picture of the stove-top post cooking...
-Steamed asparagus (fresh spears in the steaming basket, set timer for 11 minutes on high heat, then cut it off and keep lid on for another 10 mins.). I put a little butter on it after it was on my plate.
-1 yellow squash, 1 zucchini sliced and sauteed in thin olive oil with balsamic vinegar (~1-2 oz. a little goes a long way), basil, salt, and pepper on top to taste, then add about 1/4 cup of water when oil and vinegar evaporate to continue cooking without burning.
-2 ruby red skin-on trout filets (double sided) lightly basted with olive oil, salt and pepper on the inside, stuffed with spicy crab cake (I got mine at Central Market/HEB), folded over, basted on the outside with olive oil, and baked on 350 for 15 minutes.
-Add a bottle of Belle Glos Clark & Telephone Vineyard Pinot Noir (2003 & 2004 are both good) and you're ready to go! The flavor on the veggies would be absolutely great with steak too.
Here's a grainy cell picture of the stove-top post cooking...
