T1B

Corvina - some call it Mexican sea bass. It's similar to sea bass in texture and flavor, but it's not really bass. Maybe I was lucky to get some before it was deported. A lot better than Chilean "sea bass" IMO. I marinate it for an hour or so in some homemade (with Good Seasons mix) Italian dressing made with wine vinegar and EVOO.

Japanese sweet potato - sliced in half with the cut half sprayed with some EVOO and baked with the cut side down. This creates a really nice semi-caramelized layer and a nice, moist interior. This was a little undercooked. I like it somewhat crustier but still excellent with a little butter.

Broccoli and romanesco - some people call it romanesco cauliflower, some call it romanesco broccoli. Supposedly a cross between broccoli and cauliflower, it's also been called fractal cauliflower or Fibonacci cauliflower. I'll let you figure out why. Tossed with a little Italian dressing and topped with some grated parm.

This is a nice, satisfying, reasonably healthy meal.



Oh yeah, Meyer lemon from our tree.

That looks amazing.

That's pretty much what a weeknight dinner looks like around here. Some fish, chicken or a pork chop with some veg or a salad. I have made a concerted effort into upping my salad game recently.

I’ve posted some stuff here (some great, some just almost great) that involves a lot of prep either chopping, cooking or whatever else. Most of those result in something that I can freeze in containers for at least four or five quick meals later on.

For this one the sweet potato (if you’ve never tried a Japanese sweet potato you need to) took 40 minutes in the convection oven. Everything else was done during that 40 minute period including heating up the grill. Just enough time to finish the first glass of wine.

Never seen or heard of a Japanese sweet potato. Maybe because I haven't been looking

There is just something about fish and potatoes. There are so many different combinations of the two in so many different cuisines across the world.

Purple on the outside, almost white on the inside. Similar to an actual sweet potato and not like the orange watery stuff that they often call yams in grocery stores. Very dense and hard to cut through when raw but they cook up nice and soft not watery or overly sweet. All you need is a little butter. They’re charging $6.00 per pound for them at the farmers market but I get them for $1.99 at our local supermarket. Not an everyday staple but a nice addition to the starch rotation.