Hope everyone had a great weekend. This was a busy weekend since it was our first baby shower and wait until you see the pictures later this week. Jen and I are very blessed to have such great friends in our lives so be sure to check back this week to see the pictures.

Ok now about cooking. Frank who helped me do this whole blog and the owner of techjaws.com asked for me to make a seafood bisque. I have been working on this and tonight finally completed a true seafood bisque. This is not a weekday dish as it takes a long time to make it the right way and a lot of stirring. Also, I would make the seafood bisque the exact way I did but you can change the fish to any salt water white fish.

Let’s cook!

Seafood Bisque – this is for 6 people

1 package of lumb crab meat

4 lobster tails, chopped

1/2 lb seabass, chopped

4 tablespoons butter

4 strips bacon, diced

1 onion, chopped

1/4 cup all-purpose flour

4 cups chicken stock

2 potatoes, peeled and diced

1 teaspoon dried thyme

3 tablepoons tomato paste

3 cups whipping cream

Add butter and bacon to Dutch oven (told you this is good recipe!).

Once the bacon has crisp, remove and reserve the bacon for later.

Add onion and cook until tender.

Sprinkle the flour and cook for 4 minutes.

Add chicken stock and bring to a boil.

Keep the heat on high and then add potatoes, thyme, salt, pepper and tomato paste. Cook for 15 minutes or until potatoes are tender.

Add cream.

Add seafood and once the pot returns to a boil, reduce to heat to simmer and cook for 10 minutes.

Time to serve! Pour bisque into a bowl and sprinkle reserved bacon bit on top.

Here is the close-up:

Happy Cooking!

Many of you know I love using sauces ,and this recipe really highlights using a sauce to dress up a standard meal. Jen told me she wanted pork chops so a caper sauce is what I decided to make for this dish. Now this sauce can be used with fish which I have done before. Total time for this weekday meal is 40 minutes.

Let’s cook!

Pork Chops with Caper Sauce

4 butterfly porkchops

2 large shallots, thinly sliced

1/4 cup olive oil

1/2 cup white wine

1 – 15oz can diced tomatoes

1 lemon, zested

2 tablespoons capers

1 onion, chopped

1/3 cups flat parsley

salt and pepper

In a large skillet over hight heat, heat the olive oil. Season the pork with salt and pepper.

Add the pork to the pan and brown on all sides.

Remove the pork from the pan and place in foil and set aside.

Add onion, shallots and  parsley to the pan and cook over medium heat for about 5 minutes.

Add the wine.

Scrape the bottom bits of the pan with a wooden spoon. Add capers, lemon zest and tomatoes, stir well.

Add the pork back to the pan and cook for another 15 minutes.

Time to plate! I like the butterfly pork chops because they make awesome pockets to hold the caper sauce.

Here is the close-up:

Happy Cooking!