Dinner Tonight: Pancetta Wrapped Cod

This isn't so much a recipe more so a technique. An easy one at that. Wrapping seafood in a salty fatty cold cut like pancetta is a good way to infuse flavor into seafood.

I heard pancetta described as Italian bacon but this is only partially true. Yes, it is from the same cut of pork as bacon but that is where the similarities end. Bacon is smoked while pancetta is cured in salt. The curing process enables pancetta to be safely consumed raw and bacon as we all no is as lethal raw as it is delicious fried. Either way both products are damn good but in their own way.

Pancetta is usually found in spirals. The best way to use the pancetta in this method is to unravel the spirial into thinner pieces and than wrapping it around the fish. This will give a more tighter wrap. Also if you try this use a piece of fish that is in a loin type shape. Other good choice besides cod would be monkfish of halibut.

Anniversary Dinner

So tonight is my two year wedding anniversary with my lovely wife. I asked her what she wanted me to make her for dinner and with no hesitation she said Fillet Mignon with Bearnaise Sauce. I was more than glad to oblige her for I am too a fan of both Fillet Mignon and Bearnaise Sauce. Bearnaise Sauce is a classic twist on the mother of all sauces; Hollandaise sauce. Basically it is Hollandaise Sauce just with some Tarragon added. I am not going to post a recipe for this because there are about a gazillion of them online for you to find yourself. Instead I will just post a picture of the finished product

Product Spotlight: Microwave Egg Poacher

This post may cause some foodies to turn up their nose but I think this is a cool little kitchen gadget. I bought this thing about 3 years ago in Target for like $2. Just recently I started using it again. Basically you just put a drop of water in the cup and crack an egg on top of it. Microwave for a minute and you have an decent poach like egg. Results are very similar to a Egg McMuffin. The manufacturer is Nordic.