Another successful fish recipe! We had this on Mahi Mahi; but trout, catfish, red snapper, tilapia... any white fish would work. Originally an allrecipes recipe, and several reviewers there said they used it on salmon and thought it was great as well. Love fish recipes - they only take like 15 minutes to whip up and are so healthy!
Blackened Fish
1 Tablespoon paprika
2 teaspoons dry mustard
1 teaspoon ground cumin
1 teaspoon dry thyme
1 teaspoon cayenne pepper
1/2 teaspoon pepper
1/2 teaspoon salt
fish fillets
butter
Mix dry ingredients. (I left out the cayenne since the kids and I don't like spicy, and sprinkled some cayenne on Ben's piece before cooking). Sprinkle the spice mixture onto the fish fillets (lightly for kids, heavily for adults) and press into fish. Heat a cast iron skillet over medium high until hot, melt a large pat of butter and add fillets. Cook 2-4 minutes per side until done.
Monday, January 28, 2013
Saturday, November 10, 2012
Butternut Squash Risotto with bacon and Sage
This stuff is amazing. Could be a main dish, but mostly I make it as a filling side dish when we have fish for dinner. I love it so much that I'm bringing it to Thanksgiving dinner this year. I like extra sage. Another Fine Cooking recipe.
Butternut Squash Risotto with bacon and sage
Butternut Squash Risotto with bacon and sage
1 qt. homemade or low-salt chicken broth; more as needed
1/2 cup dry white wine
2 Tbs. olive oil
10 large fresh sage leaves
4 slices bacon, cut crosswise into thirds
2 medium shallots, minced (about 1/4 cup)
2 cups 1/4-inch-diced butternut squash
1-1/2 cups arborio or other risotto rice, such as carnaroli or vialone nano
1/2 cup freshly grated Parmigiano Reggiano
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
2 Tbs. olive oil
10 large fresh sage leaves
4 slices bacon, cut crosswise into thirds
2 medium shallots, minced (about 1/4 cup)
2 cups 1/4-inch-diced butternut squash
1-1/2 cups arborio or other risotto rice, such as carnaroli or vialone nano
1/2 cup freshly grated Parmigiano Reggiano
Kosher salt and freshly ground black pepper
Combine the chicken broth and wine in a small saucepan and set over
medium heat. In a medium (3-qt.) saucepan, heat the oil over medium
heat. Add the sage leaves and fry, turning once, until they’ve turned
dark green in most places, about 1 minute total. Don’t brown. With a
fork, transfer to a plate lined with paper towels to drain. Put the
bacon in the saucepan and cook, stirring occasionally, until nicely
browned, 5 to 7 minutes. Transfer the bacon to the plate with the sage.
Add the shallots to the saucepan and cook, stirring with a wooden spoon, until softened, about 1 minute. Add the squash and rice and cook, stirring, for 1 minute. Ladle in enough of the hot broth mixture to just cover the rice. Cook, stirring frequently, until the broth is mostly absorbed. Add another ladleful of broth and continue cooking, stirring, and adding more ladlefuls of broth as the previous additions are absorbed, until the rice is tender with just a slightly toothsome quality, about 25 minutes. As the risotto cooks, adjust the heat so that it bubbles gently. The broth mixture needn’t be boiling; it should just be hot. If you use all the broth and wine before the rice gets tender, use more broth but not more wine.
Set aside the nicest looking sage leaves as a garnish (1 leaf per serving). Crumble half of the bacon and the remaining sage leaves into the risotto. Stir in the Parmigiano. Season to taste with salt and pepper. Crumble the remaining bacon over each serving and garnish with a sage leaf.
Add the shallots to the saucepan and cook, stirring with a wooden spoon, until softened, about 1 minute. Add the squash and rice and cook, stirring, for 1 minute. Ladle in enough of the hot broth mixture to just cover the rice. Cook, stirring frequently, until the broth is mostly absorbed. Add another ladleful of broth and continue cooking, stirring, and adding more ladlefuls of broth as the previous additions are absorbed, until the rice is tender with just a slightly toothsome quality, about 25 minutes. As the risotto cooks, adjust the heat so that it bubbles gently. The broth mixture needn’t be boiling; it should just be hot. If you use all the broth and wine before the rice gets tender, use more broth but not more wine.
Set aside the nicest looking sage leaves as a garnish (1 leaf per serving). Crumble half of the bacon and the remaining sage leaves into the risotto. Stir in the Parmigiano. Season to taste with salt and pepper. Crumble the remaining bacon over each serving and garnish with a sage leaf.
Catalan Mushrooms
Mushrooms are great for the immune system. I like that these can be made as a side dish and leftovers used throughout the week to add to eggs, pizza, etc.
Catalan Mushrooms from Fine Cooking
Catalan Mushrooms from Fine Cooking
1 lb. medium-size white mushrooms, stems trimmed to 1/2 inch, and quartered
1/4 cup extra-virgin olive oil
1/4 cup finely chopped flat-leaf parsley
2 Tbs. finely chopped fresh garlic
1 to 2 tsp. coarse salt or sea salt
1/4 cup extra-virgin olive oil
1/4 cup finely chopped flat-leaf parsley
2 Tbs. finely chopped fresh garlic
1 to 2 tsp. coarse salt or sea salt
Put the mushrooms in a large bowl of cold water to soak for 10 min. Rinse them well and then drain.
Heat a large sauté pan with a tight-fitting lid over medium heat. Add the drained mushrooms to the dry pan, cover immediately, and cook until all the moisture from the mushrooms is leached out, about 20 minutes. You'll know this has happened when you lift the lid for a peek and see the once-dry pan filled with liquid.
Remove the lid, raise the heat to medium high, and boil until the liquid evaporates and the mushrooms begin to sizzle in the dry pan but haven't browned; they'll have shrunk considerably and should be firm when poked with a fork. Lower the heat to medium and stir in 1 Tbs. of the olive oil, the parsley, and the garlic. Sauté, stirring frequently, until the garlic softens, another 3 to 4 minutes. Transfer the mushrooms to a serving bowl, stir in the remaining 3 Tbs. olive oil, and season with salt to taste (I like to salt them liberally). Serve while hot.
Heat a large sauté pan with a tight-fitting lid over medium heat. Add the drained mushrooms to the dry pan, cover immediately, and cook until all the moisture from the mushrooms is leached out, about 20 minutes. You'll know this has happened when you lift the lid for a peek and see the once-dry pan filled with liquid.
Remove the lid, raise the heat to medium high, and boil until the liquid evaporates and the mushrooms begin to sizzle in the dry pan but haven't browned; they'll have shrunk considerably and should be firm when poked with a fork. Lower the heat to medium and stir in 1 Tbs. of the olive oil, the parsley, and the garlic. Sauté, stirring frequently, until the garlic softens, another 3 to 4 minutes. Transfer the mushrooms to a serving bowl, stir in the remaining 3 Tbs. olive oil, and season with salt to taste (I like to salt them liberally). Serve while hot.
Thursday, August 30, 2012
Arctic Char with Roasted Garlic and Fresh Rosemary
This comes together quickly once you roast the garlic.
Artic Char with Roasted Garlic and Rosemary
from Food Network
Raise the oven temperature to 400 degrees F.
Place fillets on well-oiled, foil-covered baking sheet. Salt and pepper the fillets liberally. Spread puree over the fillets, making sure all the flesh is well covered. Let fish marinate in refrigerator for 30 minutes.
Bake fish for 12 to 15 minutes, until the meat flakes easily and has a somewhat darker appearance on the inside.
Broil for another 2 minutes to brown the tops of the fillets.
Artic Char with Roasted Garlic and Rosemary
from Food Network
Ingredients
- 2 medium-sized bulbs garlic
- 2 (1-pound) Arctic char fillets
- 1/4 cup grapeseed or canola oil
- 1/4 cup freshly squeezed lemon juice
- Leaves from 3 large sprigs fresh rosemary
- Salt and pepper
Preheat oven to 350 degrees F.
Slice off top of the garlic bulbs, wrap in foil and roast for 1 hour. Set aside and allow bulbs to cool. Squeeze the roasted garlic from the bulbs into a food processor, and add the oil, lemon juice and rosemary. Process until mixture is smooth.Raise the oven temperature to 400 degrees F.
Place fillets on well-oiled, foil-covered baking sheet. Salt and pepper the fillets liberally. Spread puree over the fillets, making sure all the flesh is well covered. Let fish marinate in refrigerator for 30 minutes.
Bake fish for 12 to 15 minutes, until the meat flakes easily and has a somewhat darker appearance on the inside.
Broil for another 2 minutes to brown the tops of the fillets.
Honey Soy Broiled Salmon
I'm always looking for more fish recipes. We try to have fish once a week and get tired of the same ones over and over. This was fast and everyone scarfed it down. Definitely adding it to the rotation!
1 pound salmon fillet
1 teaspoon toasted sesame seeds
Whisk Marinade Together:
1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger
Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.)
Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
1 pound salmon fillet
1 teaspoon toasted sesame seeds
Whisk Marinade Together:
1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger
Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.)
Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
Korean beef bulgogi
Another favorite - this is SO good, and easy. Recipe comes from a Foxfire saute class I took.
Marinade:
1/4 cup soy sauce
2 Tbs rice vinegar
1 Tbs ginger, peeled and grated
1 clove garlic, minced
2 tsp Siracha (southeast Asian chile sauce)
2 tsp sugar
1 1/2 tsp Asian sesame oil
1 to 1 1/2 pound flank steak
1 Tbs olive or peanut oil
2-3 scallions, finely sliced, green & white parts
2 Tbs sesame seeds, toasted
Marinate: Stir together the marinade ingredients. Score the steak, not too deep, in 2 directions to facilitate marinating. Coat steak well on both sides and allow to marinate for one hour or more under refrigeration. Turn several times during this period.
Sautee: Heat a large heavy skillet over medium high heat. Add the oil, swirl to coat pan then add drained steak. Saute until medium rare, about 2-3 minutes per side. Remove steak and allow to rest to distribute heat and mostly redistribute internal juices.
Slice the steak very thin across the grain. Sprinkle with scallions and sesame seeds and serve.
Notes: Sirloin steak may be substituted for flank steak. Steak may be grilled over high heat instead of sauteed.
I always serve this wrapped in bibb lettuce with brown rice and kimchee. Thai Iced Tea to drink makes it seem extra special.
Thai Iced Tea:
Steep Roobios tea (red tea) as directed. Cool. Sweeten with sugar (I put about 1/6 cup per quart) and add a small amount of milk or half and half (the picture below has too much milk). Serve over ice.
Marinade:
1/4 cup soy sauce
2 Tbs rice vinegar
1 Tbs ginger, peeled and grated
1 clove garlic, minced
2 tsp Siracha (southeast Asian chile sauce)
2 tsp sugar
1 1/2 tsp Asian sesame oil
1 to 1 1/2 pound flank steak
1 Tbs olive or peanut oil
2-3 scallions, finely sliced, green & white parts
2 Tbs sesame seeds, toasted
Marinate: Stir together the marinade ingredients. Score the steak, not too deep, in 2 directions to facilitate marinating. Coat steak well on both sides and allow to marinate for one hour or more under refrigeration. Turn several times during this period.
Sautee: Heat a large heavy skillet over medium high heat. Add the oil, swirl to coat pan then add drained steak. Saute until medium rare, about 2-3 minutes per side. Remove steak and allow to rest to distribute heat and mostly redistribute internal juices.
Slice the steak very thin across the grain. Sprinkle with scallions and sesame seeds and serve.
Notes: Sirloin steak may be substituted for flank steak. Steak may be grilled over high heat instead of sauteed.
I always serve this wrapped in bibb lettuce with brown rice and kimchee. Thai Iced Tea to drink makes it seem extra special.
Thai Iced Tea:
Steep Roobios tea (red tea) as directed. Cool. Sweeten with sugar (I put about 1/6 cup per quart) and add a small amount of milk or half and half (the picture below has too much milk). Serve over ice.
Saturday, July 28, 2012
Breakfast casserole
This can be mostly assembled the night before and you can use any assortment of meat/veggies you have on hand. Unless I'm making this for a Christmas brunch I leave out the red peppers because I don't care for them. At Christmas time the red peppers and green onions look festive.
12 ounces (3 cups) cheddar cheese, shredded
12 ounces (3 cups) mozarella cheese, shredded
8 ounces mushrooms, chopped and sauteed
1/3 cup sliced green onions
1/2 medium red pepper, chopped
8 ounces of cooked ham, diced
1/2 cup white whole wheat flour
1 3/4 cup milk
8 eggs, beaten
In large bowl, lightly toss cheeses together. Sprinkle half the cheese mixture in ungreased 13x9 baking dish. Sprinkle mushrooms, green onions, red pepper and ham evenly over cheese layer. Add remaining cheese. ** Heat oven to 350. In large bowl whisk flour, milk and eggs; pour over layers in baking dish. Bake 35-40 minutes or until mixture is set and top is lightly browned. Let stand about 10 minutes. Serves 12
** To make ahead, prepare to this point, cover and refrigerate.
If I'm just making this for our family I will generally use a smaller 2.2 qt dish instead of the 13x9. Here are the ingredient measurements if you use the smaller dish:
2 cups cheddar
2 cups mozarella
mushrooms, green onions, red pepper & ham to cover
1/3 cup flour
1 1/3 cups milk
6 eggs
12 ounces (3 cups) cheddar cheese, shredded
12 ounces (3 cups) mozarella cheese, shredded
8 ounces mushrooms, chopped and sauteed
1/3 cup sliced green onions
1/2 medium red pepper, chopped
8 ounces of cooked ham, diced
1/2 cup white whole wheat flour
1 3/4 cup milk
8 eggs, beaten
In large bowl, lightly toss cheeses together. Sprinkle half the cheese mixture in ungreased 13x9 baking dish. Sprinkle mushrooms, green onions, red pepper and ham evenly over cheese layer. Add remaining cheese. ** Heat oven to 350. In large bowl whisk flour, milk and eggs; pour over layers in baking dish. Bake 35-40 minutes or until mixture is set and top is lightly browned. Let stand about 10 minutes. Serves 12
** To make ahead, prepare to this point, cover and refrigerate.
If I'm just making this for our family I will generally use a smaller 2.2 qt dish instead of the 13x9. Here are the ingredient measurements if you use the smaller dish:
2 cups cheddar
2 cups mozarella
mushrooms, green onions, red pepper & ham to cover
1/3 cup flour
1 1/3 cups milk
6 eggs
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