Today I received a call at work that to me is priceless:
It wasn’t long ago (maybe 2 months) where Cole wanted nothing to do with the phone. And now he’s leaving me messages at work. It made me even happier to find out that he was walking around with the phone at home and he kept giving it to Erin and saying he wanted to talk to me. I’m so glad I wasn’t in the office because now I can enjoy his little message day after day.
It’s good to see that folks read my blog, despite the fact I have been bad about keeping it current! A number of you have emailed about the Honey Soy-glazed Chilean Sea Bass recipe, so here it is!
Ingredients:
4 (6-ounce) Chilean Sea Bass fillets
Honey Soy Glaze:
1 cup soy sauce
2 TBS rice wine vinegar
6 TBS honey
1/4 cup cold water
1/4 cup cornstarch
Ginger Butter Sauce
1/2 cup peeled and thinly sliced ginger
4 TBS finely chopped shallots
1 cup white wine
1/2 cup heavy cream
1 1/2 sticks butter, cut into chunks
1/2 tsp kosher salt
1/4 tsp ground white pepper
Directions:
Chilean Sea Bass:
1. preheat the oven to 350 degrees. Coat the sea bass lightly with the honey soy glaze
2. place in a greased shallow baking dish and bake for 20 minutes or until done.
Honey Soy Glaze:
1. Preheat a saucepan over medium-high heat. When it is hot, slowly add the soy sauce (It will sizzle and bubble).
2. Stir in the vinegar and honey.
3. Stir cold water and cornstarch together and then add the mixture into the sauce.
4. reduce heat to medium-low and stir sauce until thick (1-2 minutes). Cool slightly before you coat the fish.
Ginger Butter Sauce:
1. Cut the ginger slices into thin strips. Cook the ginger, shallots and white wine in a small saucepan over medium-high heat, reducing by 3/4 (5-10 minutes).
2. Pour in the heavy cream and reduce by half (~5 minutes). Remove mixture from heat. Whisk in butter chunks, a few at a time, until melted. Keep adding butter chunks, stirring until melted. Only return the sauce to low heat if necessary b/c it may separate when heat is added and that wouldn’t be good. Add salt and white pepper and strain through a sieve before serving.
I usually steam asparagus and pour the butter sauce on the plate and place the fish on top of the asparagus and sauce.
Enjoy!
P.S. This recipe is from the Cool Mountain Cookbook. Click on the picture to find it at amazon.
Erin is back from her trip to Ohio (we’ll post some pics shortly) and life is getting back to normal. This past weekend while Kate was here, I used the opportunity to take lots of pictures of the kids, Grandma, Kate and Amanda. After a little time in the backyard, we traveled to Pine Lake Park to finish out the session.
After downloading the pictures from my camera, I was psyched to use my new software. I’ll spare you the details, but I just purchased some photo effects and I’m still playing around with the Show-It software that sets slideshows to music. It will take me time to learn the best uses of the photo effects, but I’m satisfied with my first attempt. Click on the frame below to watch the slideshow and let me know what you think!
Aunt Kate is visiting from San Diego and I of course felt the need to try and prove that I have the household under control while Erin is gone, so I cooked up a gourmet meal of Honey Soy-glazed Chilean Sea Bass with Ginger Butter Sauce, my special mashers and asparagus.
And there is nothing like a good bottle (or two) of wine that happens to be cheap to boot. Lately I’ve been repeat buying a Pinot from Napa called “Irony” Seems to fit with life these days…..
The kids devoured all of the fish and we ended up with Macaroni and cheese, or I guess it would be the other way around; probably need another glass of irony to clear the head.
Anyhow, it looks like Kate had a good time this evening 
Hey, she’s living it up while she can. Word has it that she’s signed up for a half iron-man in March.
Email me if you want the Sea Bass recipe! It is an amazing dish.
This picture of Cole pretty much sums it up. The kids miss their mom and I miss my wife. Erin flew home to Ohio on Wednesday to surprise her sister and drop in on the baptism of our new nephew Phil. I have been working from home and I’m happy to go on record and officially state that Erin has a harder job than me.
It is truly unbelievable how quickly the kids find your weakness and exploit it. I am soo tired watching the three of them. I have no idea how Erin did it last year when Nathan only went to school half days.
Anyhow, we’re enjoying ourselves despite the stress.
Erin’s folks arrived in town on August 30th. Erin and I are members of the Chateau St Michelle wine club and every year they offer a free concert with a couple hours of free wine tasting to their members
The next morning, I was on a plane to L.A. and then I drove down to San Diego to visit Kate for a few days. We toured up and down the coast and even attempted to surf at Solana beach. Yeah, that was a train wreck. We tried to take lessons, but had missed their daily session (10:00 AM is too early when you are on vacation). I did manage to catch a few waves and even stand up (for less than a second). Kate found a fisherman’s hook instead of any waves (seriously).
San Diego would have been amazing to photograph, but go figure; I only brought our little point and shoot. Still managed to capture a few good shots and I’ve combined them into another slide show. I promise the next one will have different music
After San Diego, it was off to L.A. for the Pictage Partner Conference and then on to Detroit to visit Dad who is recuperating from surgery, but doing well.
Shortly after Ian’s birthday, we ventured out to Discovery park in Seattle to get some pictures of the boys and let Erin try out her new Nikon D200. Here’s a slide show of the results! Enjoy.