Some Healthy Food Fun:    Dinner and a Movie

On the Menu:  The "Sophisticated Supper": Oysters Rockefeller and Salmon Bisque
Video:   Scenes from Sabrina       

"It's all in the family"   
--Humphrey Bogart


Very few brotha's have the "bandwidth", if you will, to go from reviewing the gritty, urban movie, American Gangster, to reviewing a 50's classic like Sabrina

But for me, it's a piece of cake, although I must admit, the only reason I got into this movie growing up is because I loved all Humphrey Bogart's gangster movies, and eventually found myself watching every movie he made a gazillion times

In Sabrina, Bogart was no gangster, but he was for sure a "Corporate Gangster", so smooth, such a shrewd business man, I think that's why I'm a day trader on the stock market today!

Plus, when he broke out that phone in his limo, for me it was like, "game over"!! And even last week watching the movie, I said "Damn does he have a BADASS office!!!

I remember saying when I was a kid, "that's how I'm gonna be!!"


The Plot? Uhhhh, I think when watching old classics, one shouldn't get over analytical about the plot.

But, since this is technically a movie review, it basically a "fairy tale" of this babe named Sabrina, played of course by Audrey Hepburn (a true "cutie pie", looking at her from my 2013 point of view, although she could a little more "meat on the bone"), was the chauffeur's daughter, living above the garage of the estate of the filthy rich Larrabee family, and she has been in love with David Larrabee, played by William Holden, but for "business reasons", Linus Larrabee, played by Humphrey Bogart, has to "block", as we used to say back in the day.

Come to think of it, everyone knows the plot to this movie......

For the upscale backdrop to this movie, and since I always prepare what is in the post while either watching the movie or writing the post, I grabbed some oysters from Whole Foods. You can't go by how oysters look, they are actually quite incredible for most tastes. Also, I'm whipping up a Salmon Bisque, to have a "Sophisticated Supper".

I do have my own cosmopolitan twist and am throwing my Oysters Rockefeller on the grill, and since I love salmon, I can make it a gazillion ways, and with this bisque, I will have plenty left over for work next week......I think.


The "Sophisticated Supper"

Grilled Oysters Rockefeller and Salmon Bisque


Grilled Oysters Rockefeller

** 2 tablespoons grass fed butter (avoid commercial butter)
** 1 medium organic onion chopped
** 1 rib organic celery, finely diced
** half an organic green bell pepper, finely diced
** 10 oz organic baby spinach, chopped
** 1/2 cup grass fed milk (AVOID CONVENTIONAL DAIRY)
** 2 dozen gulf oysters, in the shell
** 1/4 - 1/2 cup shredded grass fed (or USDA organic) mozzarella cheese
** 3 tablespoons bread crumbs from quality bread (normally the bread in the freezer)

Light a charcoal fire or preheat your gas grill on high. Oil the grill's cooking surface. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium.

Melt the butter in a large skillet over medium heat. Add the garlic and cook until you just smell it. Add the onions, celery, and bell peppers and cook, stirring, until soft, about 5 minutes. Stir in the spinach and milk, and cook, stirring a few times, another 5 minutes. Remove from the heat.

Shuck the oysters as if you were serving them on the half shell. Pour any liquor from the oysters into the spinach mixture. Place the oysters on a baking sheet. Add about 1 tablespoon of the spinach mixture to each oyster. (You may not use up all the spinach mixture.) Top with some cheese and bread crumbs. Place the oysters on the grill, cover, and cook until the cheese is bubbling and beginning to brown, about 5 minutes. Remove the oysters to a platter and serve with lemon wedges, if desired.


Salmon Bisque

2 tablespoons grass fed butter
1 tablespoon coconut oil
1 organic onion, chopped
2 organic carrots, chopped
2 stalks organic celery, chopped
3 organic garlic cloves, minced
1 tablespoon minced fresh organic thyme leaves (or 1 teaspoon dried thyme)
2 organic bay leaves
2 tablespoons organic tomato paste (from a glass jar, not cans)
1 teaspoon sweet organic paprika
1/2 teaspoon Pink Himalayan Salt
1/4 teaspoon organic coarse ground black pepper
1/4 cup white wine
5 cups quality chicken broth (avoid canned broth if you can)
1 tablespoon fresh organic lemon juice
1/4 cup heavy grass fed cream
1 lb Wild caught sockeye cooked and flaked
2 tablespoons fresh organic chives, finely chopped, for serving

To a large pot over medium heat, add the butter and oil. Add the onion, carrots, celery, cooking about 5-7 minutes. Stir in the garlic, thyme, bay, tomato paste, paprika, salt and pepper. Cook another 1 minute. Turn the heat up to high and stir in the wine, followed by the broth (original recipe called for Worcestershire, but I don't like it's ingredients).

Bring to a simmer, turn down the heat, cover and cook 20 minutes or until the vegetables are very soft, stirring occasionally. Remove from heat and discard bay leaves.

Using a hand immersion blender, blend the soup until very smooth. Stir in the lemon juice and heavy cream. Ladle the soup into bowls and top with flaked salmon and chives, with lemon wedges on the side



I think the thing I realized from this movie, what I didn't get as a kid, is that sometimes our attractions and affections can take us through some crazy twists and turns.

What I know now, is that sometimes that may be okay, because the craziness of love, life, romance, failed romance, and all the rest, may actually set us on the path of where we are destined to be

....and if lucky, we might actually get to the "Paris" of our dreams

~stay healthy~


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