Josie is ready for Memorial Day Weekend!

Fired up Josie for the first time in a while.

Saw this recipe posted on Facebook a days ago and wanted to give it a try.  Romaine, Grilled Avocado and Smoky Corn Salad with Chipotle-Caesar dressing.

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Picked up Fire House Steak Tips from the Wine’ing Butcher in Ashburn, VA.  Put them on @ 500 for about 4 minutes per side.  Spicy but good!

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Karen said this was one of her favorite meals; it’s definitely in the top 5 over the past year.


Broiled Striped Bass with Brussels Sprout Salad and Mushroom Risotto

My wife and I celebrated an early (8th) anniversary dinner as we wanted to eat the striped bass that I caught while it was still fresh.

While on vacation in NY (Long Island) last week, my brother and I went fishing one morning for some striped bass.   It wasn’t the most action packed day of fishing but we managed to catch two bass with one of them being a keeper (28 inches) and the weather was great so no complaints from me.

During our trip we went out to dinner with the family to CowFish Restaurant which has great views of Jackson’s Marina and the Shinnecock Canal (see below).   I had a Brussels sprout salad while there and it was fantastic so I thought I would try to make one at home.

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Striped Bass

2 large Striped Bass fillets, cut in half (length wise) washed with water, patted dry then coated with lemon juice and placed on a greased baking dish lined with aluminum foil.

The fillets were drizzled with extra virgin oil and coated with minced garlic, fresh ground pepper, Old Bay Seasoning and Dizzy Pig’s Tsunami Spin Rub then placed under the oven broiler (2nd to highest rack setting) for about 5-10 minutes or until the fish flakes easily.  A few spoonfuls of butter were placed in-between the fillets to add to the flavor.

While I was going to grill the fish, I find using the oven broiler is a quick and effective way to get perfectly cooked fish with the proper level of browning on the top.

Brussels Sprout Salad

I found this recipe courtesy of Food Network Magazine


0.5-1 LB Brussels Sprouts (either shredded or leaves separated), 1 TBS dried blueberries, 2 TBS dried cranberries, 2 TBS chopped almonds or walnuts, Parmesan cheese (to taste)


3/4 cup vegetable oil, 1/4 extra virgin olive oil, 1 TBS honey, 2 TBS champagne vinegar, 1.5 tsp lemon juice, 1 tsp whole-grain mustard, 1/2 clove garlic (minced), Kosher salt and black pepper

Thoroughly whisk (or gently blend) the dressing then drizzle over salad mixture.

The mushroom risotto was prepared by my wife and she used one of the ready-made (just add water) boxes which we find works really well, especially for the mid-week meal after work when time is limited.

I must say, this was a perfect anniversary meal.  It was relatively quick to prepare but every part of the dish worked well with each other.   The bass was very flavorful and moist, and the salad has a nice crunch to complement the softer texture of the risotto and fish.

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I’m typically not a huge Brussels sprout fan, but you have to try this salad.  You will not look at them the same again.

Happy anniversary to my wife Lisa.  Its been a great 8 years of marriage and 12 years together.  Cheers to many more.


Chicken Kabobs and Chopped Salad with Balsamic Vinaigrette

Sunday we had a fun day at our friend’s new house.   Didn’t have much time to do much food prep so we picked up some Chicken Kabobs at Wegmans.

However, I did manage to find the best homemade balsamic vinaigrette recipe that I will definitely be using exclusively moving forward.   I’m a huge fan of balsamic dressing, especially the kind you can typically find at a good restaurant.   Store bought brands just can never compare.

I’ll break down the individual components of the meal below

Chicken Kabobs:

Purchased both the brown sugar and honey mustard chicken kebobs from Wegmans, grilled over direct heat (~450 degrees) for ~2 minutes on all 4 sides (chicken was cube shaped) then cooked off-center (not direct heat) for a few minutes more.

Balsamic Vinaigrette:

Sheila’s Best Balsamic Dressing” from (I doubled the recipe)

"Sheila's Best Balsamic Dressing"
Serves: 10
Prep time: 
Total time: 
  • 4 TBS balsamic vinegar
  • 2 TBS red wine vinegar
  • 2 TBS Dijon mustard
  • 2 tsp light brown sugar
  • 1 tsp minced garlic
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup extra virgin olive oil
  1. Add all ingredients and mix well in blender or magic bullet if you have one.
  2. Chill and enjoy...


Chopped Salad:

1/2 bag mixed greens (Wegmans), 1/2 bag spinach (Wegmans), chopped walnuts, cherry tomatoes, feta, chopped strawberries, croutons and slice almonds.  Topped with the above mentioned balsamic vinaigrette.

Meal was definitely OnPoint!!!