Sunday Lunch – Seafood Fair at Home

Grilled Tilapia Red Claw Crabmeat and Shrimp with Pan Fried Potatoes
Grilled Tilapia Red Claw Crabmeat and Shrimp with Pan Fried Potatoes

I enjoy having my sons cook along side me in the kitchen, especially when they are contributing to the meal with one of their own creations!

Today my son, Austin and I headed to the grocery store to pick up a few things for a late lunch. We arrived back at the house to get started on a meal that turned out far more than we could have hoped for.

Potatoes usually take the longest so I let Austin take command of the kitchen. He cut up three large russet potatoes for pan fried potatoes to go along with the seafood that I would be preparing once he made room for me! I suggested to him that he pan fry the potatoes first, dress them up with herbs and spices of his choosing then finish baking them in the oven while I started on the seafood.

After Austin cut up the potatoes, his large skillet on the stove top at medium high heat. Poured enough olive oil to coat the bottom of the pan but not drown the potatoes. Because he cut up three russets, he needed to pan fry two sets. He proceeded to divide them up. As they were sizzling in the pan, he dressed them with garlic, course black pepper, kosher salt, rosemary, chipolte, Worcestershire sauce and a bit of red cooking wine. After the potatoes became translucent, then he transferred them to a cookie sheet to bake them for 15 minutes at 450 degrees. Oh man oh man…they turned out awesome!

Finally I as able to get into the kitchen and start preparing the seafood. I grilled three tilapia filets with course black pepper, rosemary and garlic, topped with capers. Five minutes on each side. I had three skillets going on at the same time. One with the shrimp being sauteed in red cooking wine, olive oil, rosemary, garlic, black pepper. The other with the red claw crabmeat sautéing in red cooking wine, olive oil and rosemary. While all of my seafood were bathing in herbs, I prepared my asparagus in a steamer bag with lemon juice for 2 minutes.

What you see in the photo is the ultimate outcome. Yes, I think half the crew is ready for a very satisfying nap. Rightfully so!

If you know me by now I enjoy a nice wine to complete my home cooked meals. Today, I picked out a Barton & Guestier Vouvray Chenin Blanc 2011 which I highly recommend. I will be writing a review about this white wine and to give you a quick heads up…I highly recommend it!

Now this is the way Sunday’s should be! With family around the dinner table!


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