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Ingrid

Hake Fish--

I have posted two photos of the fish, before and after...
A delightful meal---
salt/pepper
one red onion
light oil--unsalted butter
Fresh thyme and fresh parsley
Broccoli and two potatoes with paprika.

The sauce for the fish----soy sauce and slices of butter plus a little pinch of oregano as well on the fish. (5 minutes)
Thank you.

Hake Fish---Dinner Tonight---Chef's Special Recipe.

Tonight for dinner I will be making the "Hake Fish". Hake is similar to cod.
It can grow up to 60 pounds. This fish is both found in the Pacific and Atlantic ocean.
Watch for the post tonight!!!

My Hake Fish is over 3 1/2 pounds....(A very nice bottle of red wine goes well with this fish.)

Easter-Desert--French Fraises au basilic///Tarte au citron(Lemon Tart)

Strawberries And Basil---



Blend 2 pounds strawberries, 3 tbs sugar(maybe a little more), 12 fresh basil leaves, and of course 1 cup red wine such as the Shiraz or Red Diamond....Blend Blend!

Than in your individual cups of the pie crust---Chop up a few strawberries in each dish just enough, than pour your blended sauce on top of the mix. So so yum!!!

Lemon Tart--Tarte au citron
3 eggs plus 1 yolk
1/3 cup sugar (a little more)
3/4 cup lemon juice
1 stick butter chilled
(Blend Blend!)
Than saucepan a kettle of boiling water-halfway reaching the mixing bowl with all ingredients--25 minutes cooking until thick...Than pour in your pie crust--Must chill for over an hour--than top with parsley.....
Enjoy!

Meun Dinner--Easter....

Roasted Rabbit With Mustard---French---Lapin a la moutarde


Menu included: The Rabbit, Sauteed carrots, green beans, sweet potatoes with a blend of honey, chef's tossed salad.....Desert---Strawberry and Basil, and a Lemon Tart.
First photo I will show you is the beginning of the Rabbit, rinsed in hot water and clean. Second photo will be the Rabbit covered in Grey Poupon with honey(covered outside and inside the interior cavity.
Third photo, cooked out of the oven.
Fourth photo, plated!!!!

(Remeber---Red Wine Is Perfect With This Meal.)

Ingredients:
2 1/2 pound Rabbit
2 Tbs butter slices-----Do Not add the butter to the Rabbit while cooking...!
3 Sprig Fresh Thyme (Leaves Only!)
Salt/Pepper
1 Cup creme fraiche
Grey Poupon W/Honey
Oil---Cooking 50 minutes---Though I made two---It took 1Hr 10Minutes.
When cooking the Rabbit ever 15 minutes rotate the Rabbit pouring the cooking juices over it.

Sauce for the Rabbit after cooked.....All left over from the cooking of the Rabbit and you add this in the a saucepan along with the butter slices and 1/3 cup of creme fraiche. Cooking on stove top 10 minutes until boil stir, stir, stir.

Watch this weekend!! The Rabbit--

Yes, I will be preparing (The Rabbit)...Roasted Rabbit With Mustard and a few other surprises, following the meal.....In French as they say--Lapin a la moutarde. This is a delicacy throughout many parts of the world.
Yum!!

Sea Food Stir Fry.

Chef's Sea Food Stir Fry..
All fresh ingredients in this wonderful and healthy dish. 1/2 pound cub steaks, 1 pound of fresh cod, 1/2 pound medium shrimp(pink-peeled)...1 pound of fresh asparagus, 1 sweet onion,(finely chopped) 3 garlic gloves(finely chopped and take the germ out of the middle of the garlic.), 1/2 pearled onions, 1 orange green pepper(chopped finely and seeded.) 1/2 cup red wine, 1 cup of brown rice, 1 cup full of fresh chopped parsley, salt/pepper, little oil, butter(sliced squares)...1 cup flour(this is for the cod fish-you must pan fry it a little).
You must brown the meat(add your red wine) for 5 to 7 minutes, than pan fry the cod fish(flour both sides 3 to 4 minutes cooking
Rice takes about 30 minutes proper cooking(little butter-light oil, salt/pepper, sprinkle with fresh parsley.
Sauteed the green pepper, onions, garlic, asparagus, as well as the shrimp.
Once rice is done set aside----
Mix all other ingredients together cook for 3 to 5 minutes, add a little bit more of red wine at this point again. Simply fantastic!!
Enjoy! So so good...