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Surf and Turf

I went a little nuts buying meat and fish at the markets this weekend. I found myself needing to cook both bison ribs and rockfish today. Soooo, I decided to make my dinner a bit of surf and turf, and threw in some of the chard leftovers from last night:

I broiled the rockfish with some of that basil dijon mustard I raved about previously, plus salt, pepper and breadcrumbs.

I used this recipe to make the ribs in my slow cooker. I mixed together some bbq sauce from the Amish market and Chesapeake Bay Marinade and Meat Sauce to baste the ribs. So tasty!

There’s plenty of both for leftovers later in the week. I still have the leftover scallops from last night to turn into a pasta dish with the chard too.

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About baysideresearch

I am a genealogist based on the Eastern Shore of Maryland. I also like food and try to eat as locally and sustainably as possible. I have blogs about both!

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