View From our Mountain Home, Instagram

In my dreams I spent a month at Primland. In reality it was only four days.  We immersed ourselves in as many activities as our occasionally achy bodies would allow. Karen, Jackie, and I treated ourselves to a private cooking experience in our Patrim home with Executive Chef Gunnar Thompson.  My mouth is still watering.  A calm and easy going sort, he had no idea what he was walking in to when he knocked on our door.  An hour and a half of fun and banter later, we were great pals, and this is what we made with his astute guidance.

Great Grouper, Poor Photo!

Pan Roasted Grouper, Shrimp, and Asparagus Vin Blanc

For fish:
2 lbs grouper, or other meaty white fish
1/4 cup canola oil
1/4 t salt
2 Tbs butter
2 sprigs thyme

Preheat oven to 350°.
In iron skillet heat canola oil until smoking hot.
Sprinkle grouper with salt.
Place fish pieces in oil.
Sear that side for 2 minutes.
Flip carefully with spatula.
Add fresh thyme and butter to skillet.
Place skillet in oven.
Cook fish 4 to 8 minutes, depending on thickness.
Remove from oven and let fish rest for 4 minutes.

Deliciousness and Beauty on an Ugly Mountain Lodge Stoneware Plate!

Place on platter or individual plates.

For Shrimp and Asparagus Vin Blanc:
16 medium shrimp, cleaned, shells reserved for homemade shrimp sauce
16 large asparagus, 4 inch tip section only
2 oz white wine
1/4 cup cream
2 cups shrimp broth
2 Tbs butter

In large skillet, heat butter over medium heat.
Add asparagus tips and shrimp.
Cook until shrimp begin to turn pink, 1 minute.
Add wine and bring to a boil.
Increase heat to medium high.
Add cream and stock.
Cook until sauce is thickened, about 8 minutes.

Place 4 shrimp and 4 asparagus tips to the side of fish on plate.
Spoon sauce over fish, and asparagus and shrimp.