Tim Price Bloggin' For D'Addario Woodwinds- Cookin' with TP- Holiday recipes! Check them out.

TO GET STARTED WITH CHRISTMAS 2015....I HAVE A CHRISTMAS COOKIE RECIPE AND A SEABASS DISH YOUR GONNA LOVE. Let's get started ; Ingredients 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup butter, softened 1 cup white sugar 1 cup firmly packed brown sugar 2 eggs, beaten Market Pantry Grade A Large Eggs 12 1 tablespoon Tennessee whiskey 1 teaspoon vanilla extract 1 (12 ounce) bag semi-sweet chocolate chips ............................................................... Preheat oven to 350 degrees F (175 degrees C). Sift flour, baking soda, and salt together into a bowl. Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Beat the first egg into the butter until completely blended; beat in the second egg. Add whiskey and vanilla extract; beat until smooth. Mix flour mixture into creamed butter mixture until just incorporated; fold in chocolate chips. Form dough into 1-inch balls and place on a baking sheet, 1 to 2 inches apart. Bake in the preheated oven until edges are lightly browned, 9 to 12 minutes. Transfer cookies to a wire rack to cool. .................................................................. This dish is served with a beer remoulade — a condiment we fell in love with in New Orleans. Ours combines pickles, jalapenos, fresh basil, hot sauce, and beer to make a perfect sauce for a smoky white fish. It’s so good we even slathered it all over the potatoes and veggies as we ate dinner. Grilled Chilean Sea Bass Serves: 4 4 ½-pound fish steaks, such as Chilean Sea Bass 1 Navel orange, cut into thin slices 1 can frozen orange juice concentrate (thawed) Handful of fresh basil, chopped ½ cup of olive oil 4 tablespoons minced garlic Salt and pepper Beer remoulade (see below) Place 2 orange circles in the center of a large piece of tin foil. Season each fish filet with 2 tablespoons of the olive oil, 1 tablespoon of garlic, 1 tablespoon of fresh basil, salt and pepper. Place the fish atop the orange circles and drizzle with about 3 tablespoons of orange juice concentrate, until the fish is covered. Close up the foil packet, leaving yourself handles on either end of the packet for easy handling. Set up your grill for indirect grilling, placing the coals under half the grate. Place the foil packets on the side of the grill away from the coals, put the lid on the grill and cook for about 20 minutes, until the fish is cooked through. Serve with the beer remoulade and the beer you used in the remoulade. Beer Remoulade 1 cup mayonnaise 1 hard-boiled egg 3 cornichons, minced (or two tablespoons dill pickle relish) 1 fresh jalapeno or 6 slices of pickled jalapenos, finely diced 1 tablespoon minced basil 1 tablespoon sriracha sauce 1 tablespoon beer Salt and pepper to taste Add the ingredients in a bowl and mix until combined.ENJOY!!!!!!! Happy Holidays to everyone. May your Christmas & New Year's be joyful and safe. Have a wonderful New Year - 2016!!!! see you soon - - Tim Price