All posts tagged: Dinner

Tea Marinated Sea Bass

Oolong, jasmine or any flavorful black tea leaves will work for this copy-cat recipe.  It’s best to marinate the sea bass overnight, or at least 12 hours.  I’ve had better luck with longer hours in the marinade, similar to making miso black cod. Ingredients: 2 cups water 2/3 cup soy sauce 1/2 cup light brown sugar 2 teaspoons minced ginger 2 teaspoons minced garlic 1 teaspoon or 1 teabag of oolong tea Two 4 to 6 ounce each sea bass fillets 1 Tablespoon oil 6 oz baby spinach 1 teaspoon minced garlic Directions: Combine the first 6 ingredients in a medium saucepan over medium heat. Bring the mixture to a boil and then simmer for 5 minutes. Remove the tea leaves, garlic and ginger. Place the sea bass and 2 cups of the marinade in a ziplock bag or a covered bowl.  Marinate the fish for 12 hours or overnight. When ready, preheat the oven to 425-degree F.   Place the fillets on a baking fish and bake for 8-10 minutes – until the edges begin to …

Basil Chicken

At a dinner party last week, the question was asked, “After a long trip away from home, what is the first thing you eat?” For me it’s either something with rice or pesto linguine.  Basil chicken is that ‘something’ that goes with rice after a long trip away from my kitchen.  Don’t get me wrong, I love to travel and try different foods, but in the end and after eating non-stop at restaurants, nothing beats a good home cooked meal. The sauce recipe is from Simply Thai Cooking – a mainstay on my recipe shelf Ingredients 1 small onion slice thin 2 carrots cut crosswise 1/8″ thickness 1 small red pepper sliced into thin strips 2 cups broccoli florets 12 oz chicken breast, sliced crosswise into 1/4″ thickness 2 garlic cloves minced 1/2 teaspoon red pepper flakes 1/4 cup shredded Thai basil Oil for stir fry In separate bowls, prepare the following sauces: Sauce 1: 2 Tablespoons fish sauce 2 teaspoons sugar 2 Tablespoons soy sauce Sauce 2: 2 Tablespoons oyster sauce 4 Tablespoons water …


There are many, many variations of Bolognese out there in recipe books and websites. My version uses Italian sausage and ground chuck, both of which make for a fattier and more flavorful sauce.