The Week is Half Over Let's Celebrate!

Wine Thoughts
White:   The Brocard 2011 Chablis Sainte Claire is the perfect complement to the buttery richness of Chilean Sea Bass.  The wine is crisp and citrusy and has a slight minerality finish.  I really enjoyed it with the meal. 

Red:  I really prefer white wine with Chilean Sea Bass.  If you prefer red, I suggest a very light pinot noir.

Shopping List

1 red pepper
1 orange or yellow pepper
1 bunch basil
1 bunch Italian flat leaf parsley
1 head garlic
1 lemon

2  6 to 8 oz Chilean Sea Bass fillets

1  15 1/2 oz can kidney or red beans
1  15 1/2 oz can pink or Northern white beans
extra virgin olive oil
Red wine vinegar
1 package Oreo cookies
1 quart vanilla ice cream

Organization and Other Thoughts

  • Check your pantry.  Do you already have: extra virgin olive oil, a head of garlic?
  • We recommend 6 to 8 oz portions and that you ask them to remove the skin.
  • We have been using the Colavita extra virgin olive oil and think it is very good.
  • This recipe is for two salmon fillets.  If you cook more you may need two bunches of basil.
  • Add to your list whatever you choose to roll your ice cream sandwiches in.

Everyday Divas Celebrations
with Mimi and Sue
What to Eat Wednesdays