Crispy Breaded Tilapia with Classic Tartar Sauce

So in making this, I took out my own bread crumbs, and used them, then realized that they were clearly to big. Cleaned off the fish, and started over (re-food processoring the unused bread crumbs. This turned out great. The fish was good, the crust was good, and it's probably the freshest fish that I've ever used. That being said, it was a bit expensive. Now that I look at it, it wasn't that bad (certainly borderline), but I guess I paid for the whole fish, and just took the filets. Not that I have any experience filleting, but I was generally happy, and this is something I could make again, but I'd have to think on the cost.

Crispy Breaded Tilapia

Grilled Steak Burgers (p10 August/September 2011 Cook's Country) (well not so grilled)

Steak sauce was good, burgers held together well and made for a good eating. It probably would've been even nicer on the grill, but what can you do?

Peach, Pancetta, Lettuce, and Tomato Sandwiches (p47 August/September 2011 Fine Cooking) (some minus the peach, perhaps)

I thought I added to much spinach, Shannon thought there was too much peach. In a change of pace I twittered the whole thing. I thought it was a nice balance of flavors.

Tuna Salad Stuffed Tomatoes (at the suggestion of Jennie Smith from Butcher Crick Farms)

I put in some roasted peppers, mayo, mustard, some spiciness and into the tomatoes they went. It was pretty good. Certainly a way to use these types of tomatoes (I can't remember what she said they were). They were a lot like bell peppers and not very juicy on the inside. So many varieties.

Tuna Salad Stuffed Tomatoes

CBLT (Chicken, Bacon, Lettuce, and Tomato)

So Shannon pointed out to me that when I served these, there was really no lettuce component, after we started eating these. I did add some avocado. You've got some Vande Rose Farms Bacon, some heirloom tomatoes, a bit of onion, and under the bacon, a little chopped up chicken. I added some Dijon mustard to mine. Delicious sandwich.

CBTA