We’re stepping it up. Your date is sufficiently impressed so now it’s time to bring in some friends, and have a party, but your wallet’s kind of slim these days and you don’t want to show it. This is when whole fish and farmer’s market vegetables come into play. Fish that has not been filleted is about $2 less per pound, and once cooked falls easily away from it’s bones and skin.

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Last month I was infirmed, and a nutritionist friend said, “Girl, you need to get yourself rehydrated.”

Lest we leave out the sea faring food group, here is a *Super Easy & Fast* fish entree that again uses the same principles of the Chicken and Steak dishes. Yes, there is a pattern emerging here…. cooking can be improvisiational, quick, and of course impressive to your hungry spectators, and also, for an added bonus, really healthy.

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For those of you who prefer your meat red, use the same principles as with the Date Night Chicken. Buy the best quality steak you can afford– make sure it is prime, has a good amount of fat marbling, and has no silver skin. You can use any cut that is suitable for a medium-rare temperature like (in order here from most ideal to most affordable) New York Strip, Rib-Eye, Flat Iron, or Skirt Steak.

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So I fell for the Face Book chain letter (Hey! Feel free to friend us… Heirloom LA),  25 Random Things About Myself, and got some action on #17. Something about how I was this strict vegetarian for an inordinate amount of time, but (my oh my) now I can show you real quick how to make a chicken dish that’s got the power to knock out (in a good way) anyone who eats bird.

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