Sweating Bullets

Didn’t I say something about not really having to participate much in todays QC inspection?  Oh Boy! Was I wrong.  The survey was focused on the processes and procedures of the whole company. Wayne and I both sat with the inspector all day – through lunch up to 4 PM.  Phew! Glad that’s over with… now the revision/update process is up to me. Oh Yeah!    

Wondering what I did for lunch (since we were suppose to be working through it)?  Well, the old stand by EAS AdvantEDGE. I have a stash in the back of the Jeep and the NY winters work out great to keep this stuff cold.  While Inspector Jose and Wayne were chowing down on huge sub sandwiches, I was delicately sipping my Protein Shake.  It did the trick and satisfied any hunger pains up until tonights meal.  By the way… the working through lunch was only in the minds of Wayne and myself because our dear (and he was a very kind Gentleman) Inspector proceeded to tell us all about his passion for ball room dancing.

EAS AdvantEDGE

Dinner Tonight:  My choice of toppings may seem questionable at first, but give it a try and you’ll be really surprised in a very good way.

We are having Flounder with Granola Crab Stuffing.  Sound interesting?  Here is the recipe:

• 2 Flounder Fillets
• Salt and pepper to taste
• Smart Balance or other buttery spray
• 1 can Crab meat (4.5 oz)
• 1 lemon
• 4 TBS Granola (*wait and see Thursday for this little treat 😉   )

Preheat your oven to 350 F.

Heat a frying pan on stove top, medium high heat.  Squeeze 1/2 your lemon over the flounder fillets. Salt and pepper to taste.  Add to hot pan and saute about 3 minutes first side, 2 minutes 2nd side. Remove to baking dish.  Spray tops of fish with your buttery spray or brush melted butter (or EVOO) on top.

Mix the crab meat with the other 1/2 of your squeezed lemon, a little salt and pepper, mix in the Granola and carefully place on top of your flounder fillets.  Bake 12 – 15 minutes, until crab/granola mixture is heated through.

Flounder with Crabby Granola Topping

On the side:

Poppyseed Roasted Cauliflower

• Wash and chop 1 head of cauliflower
• Bring to a boil in a little water, and continue at boil 5 minutes.
• Drain cauliflower and put into a foil lined pan.
• Drizzle Fat Free Poppyseed dressing over the top and put in the oven at 400 F for 25-30 minutes.

Flounder with Crabby-ola Topping, Poppyseed Roasted Cauliflower and black beans

It was very good. Ted even enjoyed the fish and he had made himself a back up dinner just in case he didn’t like it. He didn’t end up eating his back up tonight. 🙂

Now I’m on to some fun truffle making.  You’ll get that information probably Sunday after our Wine and Food Pairing Party. 

In the meantime, a good night to everyone and pleasant dreams.

Advertisements