Saturday, June 27, 2009
Take Your Dog To Work Day (other household pets apply to)-- Times Leader employee Nick Delorenzo of the composing room walks with his dog Nika, a Chihuahua/Boston Terrier mix, through the newspaper's advertising department on Friday. It was Take Your Dog To Work Day.
Monday, June 15, 2009
My brother-in-law picked up this recipe from his fish monger friend. Chilean Sea Bass smothered with onions and bacon. Hmm. Can't be bad if bacon plays a prominent role in the dish? Anyway, take one Chilean Sea Bass (yes the whole fish..this one weighed in about 7 or 8 pounds). I suppose you could just use the filets (with skin on) if a whole sea bass isn't available? Anyway, make sure to have the monger at the fish market remove the scales if it isn't already done. With a sharp knife make deep scores along the body of the fish. Depending upon how big your fish is, make 4 to 5 scores per side spaced a few inches apart. This is where the bacon plays its starring role by being stuffed into the score marks! Season the bass with pepper and kosher salt or sea salt. Using a deep baking sheet with high sides, scattered and spread out a few cups of sweet onion (Vidalia or red onion works fine) on the baking sheet, drizzle olive oil down over the onions, lay fish on top of the onions, drizzle olive oil over fish, add a few more onions with stuffing some in the cavity of the fish as well as on top. As a topper, several slices of roma tomatoes over the fish and a sprinkling of fresh chopped Italian flat leaf parsley. About a 1/4 cup. Place fish into a 400ºF oven for 25 minutes. I thought only 25 minutes for an 8lbs. fish? But the fish monger assured my brother-in-law it will turn out just fine. Well my brother-in-law's oven runs at a "cool" 400ºF, so we ended up cooking the fish for like 20 minutes longer and everything did turn out just peachy! It came out perfect! And de-boning the fish was a breeze to!
Friday, June 12, 2009
The Woodlands Inn and Resort on Friday night celebrated the opening of several new features. Guests viewed Crescenzo's Brick Oven Eatery & Espresso bar, Shogun Japanese Steakhouse, Hibachi & Sushi Bar, Alexander's in the Woods Spa & Salon and Club Havana Cigar Bar. Pictured below Crescenzo Bassolino, left, and Brian Gallagher make pizzas as bartenders Stephanie Shirmer, left, and Bekah Nulton make a bevy of drinks behind the bar for Crescenzo's patrons.