Yuppy Supper Club #8

This was a fairly serendipitous YSC because the bulk of the meal was free! A friend of mine, new to Halifax, and the newest member of YSC is starting his residency at the QEII. A couple of weeks ago, he was working the ER when fisherman from Cape Breton came in with a jigger hooked into his hand. Ewwwwwww! As my friend was removing said obstruction, he mentioned that he was from NL and the fisherman said that he would bring in some fish the next time he was in town....

Well, he was true to his word and brought in at least 6 halibut steaks and 7 haddock fillets! For supper club, these were front and centre, along with some salmon steaks that another friend brought over. I baked the halibut and salmon, simply dressed, while I pan-fried the haddock sprinkled with Cajun seasoning.

True to my bean dip-experimental phase, I made a Romano bean dip, served with w/ cucumber slices and multigrain & flax tortilla chips for company to munch on while I finished supper. It's a pretty cookie-cutter recipe; can of drained beans, 1/2 a lemon, clove of garlic and some S&P, all whirled up in the food processor. This time, I added a few hot chilies as well. By the time I got my camera, they were already well into it!

Halibut steaks and Cajun Haddock fillets

and...Salmon Steaks

Quark-stuffed Roasted Red Peppers

For some veg to go with our seafood buffet, I made some quark-stuffed roasted red peppers. - another simple side. Halve some red peppers and toss in olive oil & S&P and roast for 15-20 minutes until tender. In the meantime, mix a container of Fox Hill's quark (or ricotta, or cream cheese) w/ 1 tsp Italian Seasoning, 1tsp. lemon zest, a dash of salt and plenty of fresh cracked black pepper. Fill the peppers w/ the quark mixture and put them under the broiler -watch them closely- and broil until the cheese is warmed through.

Back in June, I made a batch of applesauce to freeze for a rainy day- or in this case, an impromptu dessert. I defrosted the applesauce and served it over Vanilla Fro Yo w/ a drizzle of pure Nova Scotian maple syrup. An easy dessert to assemble, especially after several bottles of wine have been consumed!