Recent Recipes
Broiled Flounder (Tilapia) with Parmesan “Caesar” Glaze
Comments (0) | Thursday, May 10, 2012
by Rick Rodgers
Fish is the ultimate fast food, but that doesn’t mean it has to taste like fast food. Don’t have flounder? In this recipe, it’s fine to substitute another lean, white-fleshed variety, but don’t substitute oily-fleshed fish, such as salmon, char, tuna, and bluefish. Flounder, sole, striped bass, snapper, and farm-raised tilapia work best with the Caesar-inspired glaze. Serves 4-6
Ingredients
8 skinless flounder fillets, 4 to 5 oz. each
Kosher salt and freshly ground black pepper
1/3 cup good-quality mayonnaise
1-1/2 oz. (1/2 cup) freshly grated Parmigiano Reggiano, grated on the small holes of a box grater
1-1/2 Tbs. loosely packed finely grated lemon zest (from 1 large lemon)
1 Tbs. fresh lemon juice
1/2 tsp. Worcestershire sauce
1 small clove garlic, minced
2 Tbs. coarsely chopped fresh flat-leaf parsley
Directions
1. Position a rack 4 inches from the heat element and heat the broiler on high. Lightly season both sides of the fillets with salt and pepper. Set a fillet before you, skinned side up, and starting at the narrow end, roll up the fillet. Repeat with the remaining fillets.
2. Spray a broiler pan with nonstick cooking spray. Arrange the flounder rolls, seam side down, in the pan. Broil until the tops are lightly browned, 7 to 8 min. Meanwhile, whisk the mayonnaise, Parmesan, lemon zest and juice, Worcestershire, and garlic in a small bowl. Season with pepper to taste.
3. When the tops of the fillets are lightly browned, remove the fish from the broiler. Spread equal amounts of the mayonnaise mixture over the top of each fillet. Return to the broiler until the topping is golden brown and bubbling, 1-1/2 to 2 min. Transfer the fillets to four dinner plates and sprinkle with the parsley. Serve immediately.
nutrition information (per serving):
Size : based on six servings; Calories (kcal): 260; Fat (g): 15; Fat Calories (kcal): 130; Saturated Fat (g): 7; Protein (g): 29; Monounsaturated Fat (g): 5; Carbohydrates (g): 1; Polyunsaturated Fat (g): 3; Sodium (mg): 930; Cholesterol (mg): 85; Fiber (g): 0;
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Shrimp with Red Chiles, Ginger, Garlic & Scallions
Comments (0) | Thursday, May 3, 2012
by Tasha DeSerio
Serves four
Ingredients
1-1/2 lb. large shrimp, peeled and deveined
Kosher salt
5 Tbs. extra-virgin olive oil
2 cloves garlic, finely chopped
2 fresh red hot chiles (such as Fresno or jalapeño), cored, seeded, and thinly sliced
1 Tbs. finely chopped fresh ginger
2 bunches scallions (about 16), trimmed and sliced on the diagonal into 1-inch pieces
1/4 cup chopped fresh cilantro
1-1/2 Tbs. fresh lemon juice; more to taste
Directions
1. Heat a large sauté pan over high heat for 1 minute.
2. Season the shrimp with 1/2 tsp. salt.
3. Pour 2 Tbs. of the oil into the pan and then add the shrimp, garlic, chiles, and ginger.
4. Sauté, tossing frequently, until the shrimp brown and are no longer translucent, about 3 minutes. Transfer to a plate.
5. Add another 2 Tbs. oil, the scallions, and 1/4 tsp. salt to the pan.
6. Sauté the scallions until they wilt and begin to brown, about 2 minutes.
7. Return the shrimp to the pan and toss well for 30 seconds.
8. Remove from the heat and stir in the cilantro, lemon juice, and the remaining 1 Tbs. oil.
9. Taste and add more salt and lemon juice, if needed. Serve immediately.
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Deviled Eggs with Candied Bacon
Comments (0) | Monday, April 30, 2012
Recipe courtesy Kelsey Nixon
Total Time: 42 min
Prep: 10 min
Inactive Prep: 12 min
Cook: 20 min
Level: Easy
Yield: 6 to 8 servings
Ingredients
For the bacon:
Cayenne pepper
Pinch ground cinnamon
1/8 pound thick-cut bacon (about 3 strips)
8 large eggs, straight from the refrigerator
1/4 to 1/2 cup mayonnaise, or as much as desired
2 teaspoons whole grain mustard
1 tablespoon finely chopped fresh dill, plus more for garnish
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
2 scallions, minced
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Paprika, for garnish
Directions
1. Preheat the oven to 350 degrees F.
2. In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake, about 10 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, mince it and set aside, reserving a quarter of it for garnishing the eggs.
3. Put the cold eggs in the bottom of a medium saucepan and cover with cold water. Bring water to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm). After they are peeled, you can then store them, covered, in the fridge.
4. Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, the scallions and the minced bacon in a medium mixing bowl. Season with the salt.
5. Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk to pop it out of the white. Add the yolks to the bowl with the mayonnaise mixture. Mash together, using a fork, until smooth.
6. Put the filling in a re-sealable bag. Cut one end off and pipe the filling into the egg whites. Sprinkle with the paprika, extra bacon bits and dill before serving.
Cook's Notes: A wire rack is a great way to cook bacon because the air can circulate around the bacon making it crispy and delicious.
Plastic bags are a great tool to use in place of a piping bag, easy and disposable. (I used a spoon and spooned the filling into the eggs.
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Butter-Garlic oven Fries with Herbs
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This guy is a genius, and awfully silly, which I find fun when watching a cooking show, it's a nice change of pace. Once you have these, you won't make oven fries any other way, except maybe plain (meaning without the garlic herb butter, but only if you were in the mood to dip them in ketchup, or the 18000 Island Dressing. Even leftover they were great. I heated them for a minute in the microwave, and then into a 350 degree oven until they were hot and crispy again. Five-ish minutes or so - I wasn't really paying attention so I'm guessing.
Butter-Garlic Oven Fries with Herbs
Recipe courtesy Jeff Mauro, Food Network
Prep Time: 10 min
Inactive Prep Time: 10 min
Cook Time: 30 min
Level: Easy
Serves: 4 to 6 servings
Ingredients
3 russet potatoes, scrubbed and cut lengthwise into about 12 wedges
3 tablespoons vegetable oil
Salt and freshly cracked black pepper
3 tablespoons unsalted butter
2 tablespoons grated fresh garlic
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh chives
1 teaspoon fresh thyme leaves, chopped
Directions
1. Preheat the oven to 475 degrees F. (He preheated his oven to 550 degrees F so I'll try that next time.)
2. Soak the potato wedges in a bowl of water for 10 minutes. Drain the potatoes and then fully pat them dry with paper towels or a lint-free dish cloth.
3. Layer a baking sheet with 2 tablespoons oil and generously sprinkle with salt and pepper.
4. Add the potatoes to the pan and drizzle with the remaining 1 tablespoon oil. Sprinkle with salt and pepper and spread them evenly in a single layer on the pan. Cover tightly with foil and bake for 5 to 10 minutes. Remove the foil and bake until the bottoms are golden brown, about 10 minutes. Flip with a spatula and cook until the other side is golden brown, another 10 to 13 minutes.
5. In a small saute pan, melt the butter with the garlic and let the garlic gently cook over medium-low heat until fragrant, 5 to 7 minutes.
6. When the potatoes are cooked, toss them with the garlic butter and fresh herbs.
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Griddle Burger with 18000 Island Dressing and Quick Pickles
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Where to start with this one. I doubt I will ever buy pickles again. These were so delicious that I made a batch and then the next day made another batch and combined them. I was afraid I'd run out. Next, the 18,000 thousand island dressing is out of this world. It's going on all sorts of stuff. Now, the burger....superb. You hear stories about never, ever pressing patties once they are on the heat....thumb your burger, make a well, and don't smoosh - well smoosh away. These burgers were delicious and super juicy, even the leftover patties the next day. And, the beef was 87/13 because that is what Costco happened to have that day. No 80/20 meat for these and they were perfect. We were tempted to say the Bobby Flay burger that we tried two weeks ago was the best burger....well, it was, until we made these. Way to go Jeff! Serve them with his Butter-Garlic Oven Fries with Herbs and you'll be in heaven.
Griddle Burger with 18000 Island Dressing and Quick Pickles
Recipe courtesy Jeff Mauro, Food Network
Prep Time: 20 min
Inactive Prep Time: 10 min
Cook Time: 15 min
Level: Easy
Serves: 4 servings
Ingredients
Quick Pickles:
2 cups champagne vinegar (I couldn't find this so I used Colavita Aged white wine vinegar)
1/4 cup granulated sugar
1 tablespoon yellow mustard seeds
1 tablespoon kosher salt
2 cloves garlic, lightly smashed
1 bay leaf
1 English cucumber, cut into 1/8-inch slices
1 tablespoon chopped fresh dill
18000 Island Dressing:
1 cup mayo
1/4 cup ketchup
2 tablespoons sliced pickled jalapenos
1 teaspoon Dijon mustard
1/4 teaspoon granulated garlic
Kosher salt
Burgers:
1 1/2 pounds ground chuck
8 ounces ground brisket
1 to 2 tablespoons canola oil
4 sesame seed buns
4 to 8 slices white American cheese
Tomato slices, for serving
Iceberg lettuce, for serving
Directions
1. For the quick pickles: Add the vinegar, 1/2 cup water, sugar, mustard seeds, salt, garlic and bay leaf to a saucepan and bring to a simmer. Once the sugar has dissolved in the simmering liquid, add the cucumbers and dill to a heat-proof container and pour over the pickling liquid. Let sit for at least 10 minutes. Chop 2 tablespoons for the dressing, and reserve the rest for serving.
2. For the 18000 island dressing: In a food processor add the mayonnaise, ketchup, jalapenos, chopped quick pickles, Dijon, garlic and some salt. Puree, taste and adjust seasonings if necessary.
3. For the burgers: Heat a cast-iron skillet or large heavy griddle pan over medium-high heat.
4. Combine the chuck and brisket and form into 4 balls with your hands.
5. Add the canola oil to the heated griddle. Place the burger balls on the griddle and sear for 1 to 2 minutes per side. Then, using a spatula, press the balls down, flattening them down as you spread them out. You want a thin, crusty burger and that's all about creating surface area, so press away. Let the burger get a nice char on one side, and then flip so they get nice and crusty brown, 4 to 5 minutes per side.
6. Butter and toast, or griddle, the sesame seed buns. Once toasted, add 1 to 2 slices cheese to each bottom bun. Place the burger on the bottom bun with the cheese. Top the burger with some tomato slices, quick pickles and iceberg lettuce. Spread some of the 18000 island dressing on the top bun and top the burger. Appreciate the old school classic.
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Hot Garlicky Shrimp with Asparagus & Lemon
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by Tony Rosenfeld, Fine Cooking, May 2077, Issue 85
Ingredients
1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
3/4 tsp. kosher salt; more as needed
Freshly ground black pepper
1 lemon
6 Tbs. extra-virgin olive oil
4 medium cloves garlic, thinly sliced
3/4 lb. asparagus, bottoms snapped off, halved lengthwise if thick, and cut into 2-inch lengths (2 cups)
1/8 to 1/4 tsp. crushed red pepper flakes
2/3 cup low-salt chicken broth
1/2 tsp. cornstarch
Directions
1. Sprinkle the shrimp with a scant 1/4 tsp. salt and a few generous grinds of black pepper. Using a peeler, gently shave the zest in strips from the lemon, taking care not to get any of the bitter white pith. Squeeze the lemon to get 1 Tbs. juice.
2. Put a 12-inch skillet (not nonstick) over medium-high heat for 1-1/2 minutes. Add 2 Tbs. of the oil and once it’s shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1-1/2 minutes. Transfer to a large plate. The shrimp should be a little undercooked.
3. Reduce the heat to medium, add the remaining 4 Tbs. oil and the garlic and cook, tossing, until the garlic starts to sizzle steadily, about 30 seconds. Add the asparagus, lemon zest, and red pepper flakes, sprinkle with 1/2 tsp. salt and cook, tossing often, until the garlic is golden brown and the asparagus looks blistery in places, 2 to 3 minutes. Add the chicken broth, cover, with the lid ajar, and cook until the asparagus is just tender, 1 to 2 minutes.
4. In a small dish, whisk together the cornstarch with 1 Tbs. water, stir into the asparagus mixture, and bring to a boil. Stir in the shrimp, reduce the heat to low, and cook, tossing, until the shrimp is opaque throughout (cut one in half to check), 1 to 2 minutes. Stir in the 1 Tbs. lemon juice and then add salt, pepper, and additional lemon juice to taste. Serve immediately.
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Lemon-Herb Rice Salad
Comments (0) | Saturday, April 21, 2012
Food Network Magazine, May 2012
I'm always looking for interesting side dishes and this has lots of my favorite herbs in it. I ate the leftovers for a couple of days and when it was gone, I made it again. I would actually get excited to go grab some out of the fridge. I know, it's the little things.....
Ingredients
2 lemons
1/4 c vegetable oil
2 c long-grain rice
2 T rice wine vinegar
2 t packed light brown sugar
Kosher salt and freshly ground pepper
1/2 medium red onion, thinly sliced
1 medium carrot, shredded
1 Kirby cucumber, seeded and diced (my grocery store didn't have any so I bought and English cucumber and used half of that instead)
1/2 c chopped salted roasted peanuts
1/2 c fresh cilantro, roughly chopped
1/2 c fresh mint, roughly chopped
1/2 c fresh basil, roughly chopped
1 bunch watercress, tough stems removed, leaves torn
Directions
1. Remove 2 wide strips zest from 1 lemon with a vegetable peeler. Combine 1 strip zest with the vegetable oil in a small saucepan over medium heat and cook until the edges of the zest turn slightly golden, about 5 minutes. Let the lemon oil cool.
2. Meanwhile, cook the rice as the label directs, adding the remaining strip lemon zest to the water. Transfer the rice to a large baking sheet and spread out, discarding the zest and fluff with a fork. Let cool to room temperature.
3. Meanwhile, make the dressing: Juice both lemons into a medium bowl. Add the vinegar, brown sugar, 1 3/4 t salt and 1/2 t pepper and whisk until the sugar dissolves. Discard the zest from the lemon oil, then whisk the oil into the dressing. Add the onion slices and let marinate 15 minutes.
4. Add the carrot, cucumber, peanuts, cilantro, mint, basil, watercress and rice to a large bowl. Add the dressing mixture and gently toss.
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White Chocolate Raspberry Cheesecake
This was my first attempt at a cheesecake and it was incredible.