Cuisine de la Maison: Bacon Wrapped Scallops

A little bit of homestyle, a little bit of the french, and a little bit of the finest organic ingredients.
     At the house tonight I decided to take a few of my favorite ingredients and create a balanced dinner to make everyone happy.

For the greens and vegetables:
I took fresh organic baby bok choy and steamed them in a pot along with some sweet yams that were also fresh and organic. No seasonings, just all by itself.

Now for the good stuff:

shrimp, wild never caught, sauteed with fresh pressed garlic, olive oil, salt and grounded pepper. Nothing much more then that, a simple sauce that my grandmother taught me to always use with shrimp.

Then for the best part of the meal, the bacon wrapped scallops. Only the best part. 

Took bacon, natural no preservatives, wrapped around the wild scallops, put a toothpick through to hold and baked.

Overall a great quick, not much work dinner. I love this dish, and to pair it off right, a good bottle of pinot noir. Mark West, 2008 Pinot. 

Bon Appetit !

Gros Bisous

Jessica

Cuisine de la Maison: Baked Salmon

Baked Salmon, grilled polenta with roquefort cheese, and fresh strawberries

                Today at the house I made a baked salmon with a mango marinade, with grilled polenta with crumbles of roquefort blue cheese. This may be one of my new favorite dishes.

For the salmon, always buy wild, never farmed. The farmed salmon has many added 

preservatives, and when you are at the market, you can just tell the difference in color

between wild and farmed.

I baked it at 350, with a special mango marinade, which I will not tell the ingredients. 

At around 30 minutes the salmon was done. For the polenta, I used organic polenta from Whole foods,

grilled it over the pan, and when being near to done, added the roquefort cheese on top to melt. 

A very simple 30 minute meal.

Fresh strawberries, Pellegrino to add, and a simple salad. Absolutely the best . 

Bon Appetit

Gros bisous-

jessica