recipes for a delightful dinner

Pressed Belly of Pork is one exciting and delicious recipe that you simply have to try.


Ingredients:

2 lbs. Pork belly
Salt and Pepper
1 head of Garlic sliced in half
5-6 sprigs of Thyme
2 tbsp. Olive Oil
3 c. White Wine
1 ½ c. Chicken stock
Directions


1. Preheat the oven to 325.
2. Flip pork belly over to where the side of fat is right side up, and score the meat.
3. Season the meat with salt and pepper, and drizzle with olive oil.
4. Take a baking pan, and spread the garlic and thyme on the bottom
5. Place the pork belly on top of the garlic and thyme
6. Pour about 2 c. of white wine over the pork belly and into the pan
7. Cover the pan with tin foil and place in the oven for 2 hours
8. Remove the pan from the oven, and then take the only pork belly off the pan and set aside.
9. For gravy,deglaze the pan with 1 c. of white wine and the chicken stock. Stir until it thickens just a bit.
10. Take a strainer and pour the gravy mixture through into a bowl. Set bowl aside.
11. Take a glass baking pan, and place the pork belly inside. Take a second glass baking pan and set press it on to the top of the meat. Place minutes.
12. Place square of pork belly onto a plate and drizzle the gravy on top. Enjoy your Pressed Belly of Pork!



Sea Bass with Pepper Sauce

Ingredients

· Filet of Sea Bass

· Bell Pepper – 1 large red and 1 large yellow, or several of both

· Shallots – 3

· Star Anise – 3

· White Wine Vinegar – 1 1/2 Tbs

· Vermouth – 2 Tbs

· Olive Oil

· Fresh Thyme Sprig leaves

· Salt

· Fresh Basil – 1 very large sprig, or two smaller ones

· Water

Directions for the Sauce:

Julienne the bell pepper, do the same with the shallots. Heat olive oil in a hot pan, then add the peppers and shallots, add star anise and a pinch of salt. Stir well and cook for several minutes until the peppers are beginning to soften up. Add the basil whole, and pour in the white wine vinegar and vermouth. Reduce for several minutes over moderate heat until liquid is mostly absorbed. Add enough water to the pan to cover the peppers half way. Bring to a boil and simmer until liquid is about half gone. Carefully add all of the ingredients to a blender and liquify. Be sure to hold the lid on the blender.

Directions for the Fish:

Lay the fish on a cutting board skin side up. Score the fish every half inch along the length of the filet. Add salt and thyme leaves to the inside of each score, then drizzle with olive oil. You can now lovingly hold and caress the filet in your hands

Heat olive oil in a hot pan and add the fish, skin side down. Hold the fish down with your fingers for 30 seconds to prevent curling. Ninety percent of the cooking will take place with the skin side down. Watch the fish and turn it when most of the meat has turned a bright white. Finish up cooking and remove from heat.

Serving Instructions:



Pour the sauce onto a plate with a large enough lip to hold the sauce – fill the bottom of the plate. Add cooked Sea Bass, skin side up. Drizzle olive into the sauce circling the fish. DONE.