Isn't It Romantic?

Pecan-crusted Mahi Mahi with lemon butter sauce and pecan and crab relish
Potato souffles
grilled vegetables
Fume blanc wine
Chocolate opera cake
Raspberry chocolate torte

No, we didn't go to a fancy restaurant. This is the menu my sweet husband had planned and made for me last night. Our 9th wedding anniversary is Wednesday, the 27th, and with my asthma bothering me so much I didn't want to sit in a restaurant for 2 hours. So my wonderful husband made sure we celebrated this weekend with this delicious meal. He also gave me a dozen coral pink roses and the 4-DVD set of "Gone With the Wind." Isn't that romantic? :) I can't even begin to say how blessed I feel to be married to David. He's the most caring, thoughtful man I know and I am so glad I said "yes" to him 9 years ago!

Now that I've figured out how to do the video in my blog, I am excited about putting a new video on here each day. Most of them will be just fun songs. :)

Well, not much to blog today. I'm going to hang out with my sweet family today and take care of myself. We missed church today because I was up a couple of times during the night to do breathing treatments. I can't believe I slept until 10:00! I NEVER do that! Noah is at his aunt and uncle's house, so I didn't have to get up to make waffles at 7:00 a.m. :) Thank you, God, for my family, for my comfortable bed, and for the extra sleep.

I'll share here the recipe for the fish that my husband made! It's an Emeril recipe, which immediately means that it's a lot of work. If you've ever made an Emeril recipe you know that. But it was BETTER than anything we could eat at a restaurant.

Pecan Crusted Fish with Pecan-Crab Relish
1 1/2 cups flour
2 cups roughly chopped toasted pecans
1 tablespoon Creole spice
Salt and pepper
2 eggs
1 tablespoon milk
2 6-ounce fish fillets (such as Mahi Mahi or any firm-fleshed fish)
2 tablespoons diced red pepper
1 tablespoon minced shallots
1 tablespoon chopped green onions
1 tablespoon olive oil
Juice of 1 lemon
1/2 cup crabmeat, picked over for shells and cartilage

Pecan Meuniere Sauce:
Juice of 2 lemons
1/4 cup Worcestershire sauce
1 tablespoon minced shallots
2 tablespoons heavy cream
1 stick butter, chilled and cut into small pieces
1/4 cup chopped pecans
2 tablespoons oil, for sautéing
Thinly-sliced chives, for garnish

Preheat oven to 350 degrees F. In workbowl of food processor combine 1/2 cup of flour, 1 cup of pecans, 1 teaspoon Creole spice, salt and pepper and process until just smooth but not oily; transfer to a shallow bowl. In another shallow bowl mix remaining flour with 1 teaspoon spice; in a third bowl whisk egg with milk. Season fish with remaining spice. Bread fish, dipping it first in seasoned flour, then in egg wash, then in pecan mixture. Set aside on a plate. Make relish: In a small bowl combine remaining pecans, red pepper, shallots, green onions, olive oil, lemon juice and crabmeat; season to taste with salt and pepper. Set aside. Make sauce: In a saucepan combine lemon juice, Worcestershire sauce and shallots, bring to a boil and reduce until thick and syrupy. Add cream and reduce by half. Reduce heat to very low. Whisk in butter, a few pieces at a time, until sauce begins to lightly emulsify; remove from heat if butter melts too quickly. When butter is fully incorporated whisk in pecans. Taste and adjust seasonings. Set aside and keep warm. In an ovenproof sauté pan heat oil until shimmering. Add fish and cook until golden. Carefully turn fillets and transfer skillet to oven to finish cooking. Bake about 12 minutes. To serve, ladle sauce onto 4 dinner plates, top with some of the fish and a portion of crab salad. Garnish with chives. 4 servings.
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Enjoy your blessings today! :)
- Jennifer

"Prayer is talking with God and telling Him you love Him, conversing with God about all the things that are important in life, both large and small, and being assured that He is listening."
- C. Neil Strait