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Post by mycloud on Oct 20, 2008 19:34:25 GMT -5
For chessmate. baked Red Snapper, also good with trout, and catfish
Ingredients
1/4 cup(s) extra-virgin olive oil 3 (1 1/2-pound) whole red snappers, cleaned and scaled 1/3 cup(s) fresh lemon juice 1/4 cup(s) dry white wine 1 1/2 teaspoon(s) coarse (Kosher) salt 1 teaspoon(s) ground white pepper 2 bunch(es) fresh thyme (optional)
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Directions
1. Heat oven to 375 degrees F. Lightly oil a shallow roasting pan. 2. With sharp knife, make 4 cuts through skin of each fish. Place snapper in oiled pan. Drizzle, inside and out, with lemon juice, oil, and wine. Sprinkle with salt and pepper. 3. Bake seasoned fish until cooked through -- about 25 minutes total, or 10 minutes per each inch thickness. 4. To serve, transfer fish to serving platter. Garnish with thyme, if desired. Serve immediately.
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Post by chessmate on Oct 20, 2008 21:00:09 GMT -5
Will Do!!..Thanks!
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Post by mycloud on Oct 21, 2008 18:48:12 GMT -5
If you try this, let me know how you liked it.
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Post by mycloud on Oct 25, 2008 17:13:57 GMT -5
Great Salmon dish
Ingredients 2 skinless salmon fillets 2 tablespoons sesame oil 2 tablespoons black sesame seeds 1 teaspoon salt 2 tablespoons minced garlic 2 tablespoons freshly minced ginger 1/2 cup sugar 1 cup soy sauce 2 tablespoons cornstarch mixed with 2 tablespoons water 1-1/2 cups fresh Asian vegetables of your choice 1-1/2 tablespoons vegetable oil to sauté vegetables Steamed white rice
Directions Preheat oven to 450. Season fillets by coating with 1 tablespoon sesame oil then the sesame seeds. Add salt to taste. Set in a baking pan or cookie sheet with sides and bake in preheated oven for 15 minutes. While fish is baking make sauce by combining garlic, ginger, sugar, remaining 1 tablespoon sesame oil and the soy sauce in a small saucepan. Bring to a boil then reduce heat to a simmer and cook 5 minutes. In small bowl mix cornstarch and water until smooth. Slowly add some of the mixture to the sauce and cook until thick enough to coat the back of a spoon. Add cornstarch mixture as needed. Sauté vegetables in the vegetable oil in a covered sauté pan until tender. When vegetables are tender add sauce and gently mix then spoon vegetables over baked fillets and serve immediately over steamed rice.
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Post by mycloud on Nov 2, 2008 18:25:34 GMT -5
Cooked some great chicken on the grill today. Cut it in four and let it sit in a brine of water, salt and pepper and garlic powder for one hour in the fridge. Soak some wood chips for an hour and put in a smoke pan with holes, on one side of my gas grill, put chicken on and let cook and smoke till done to perfection. OMG good.
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Sammy
New Hunter
Posts: 0
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Post by Sammy on Nov 3, 2008 18:10:03 GMT -5
hey mr.C, I´ve got a challenge for you! I´m looking for something vegetarian; (and light; not that much of fat, or salt, in the recipe) so, anything without raw vegetables, or nuts (:allergies ) will do. coconut milk would be excellent in the dish. (I just learned theat coconut is in fact a fruit instead of a nut ) ..your Finnish friend is waiting for one of your genious recipes , if you have the time!
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Post by mycloud on Nov 3, 2008 19:19:24 GMT -5
hey mr.C, I´ve got a challenge for you! I´m looking for something vegetarian; (and light; not that much of fat, or salt, in the recipe) so, anything without raw vegetables, or nuts (:allergies ) will do. coconut milk would be excellent in the dish. (I just learned theat coconut is in fact a fruit instead of a nut ) ..your Finnish friend is waiting for one of your genious recipes , if you have the time! Hi Sammy, give me a little time and I'll find you something yummy.
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Sammy
New Hunter
Posts: 0
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Post by Sammy on Nov 3, 2008 19:26:03 GMT -5
Ha! I´m counting on that
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Post by mycloud on Nov 3, 2008 20:19:57 GMT -5
Sammy, if you like squash, you might like this one. I call it Calabacitas.
Ingredients 4 tablespoons olive oil 1 red onion, chopped 4 garlic cloves, finely minced 1½ cups yellow squash, sliced 2½ cups zucchini 2 cups corn kernels 2 scallions, sliced 1 cup green chile, chopped 1 cup Roma tomatoes, diced 1 can black beans, drained and rinsed ½ cup cilantro, chopped Salt and freshly ground pepper, to taste Mixed herbs, to taste (oregano, marjoram, and cumin)
Directions Heat 2 tablespoons of the oil in a large skillet or wok and sauté the onion for about 4 minutes over medium-high heat. Add the minced garlic and sauté 2 minutes longer. Add the squash and zucchini and sauté 5 minutes more, until softened. Add the remaining 1 to 2 tablespoons of oil with the corn, scallions, and green chile and sauté 3 minutes longer. Stir in the tomatoes, cilantro, and beans and heat through, about 5 minutes. Season with salt and herbs. Serve immediately
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Post by mycloud on Nov 3, 2008 21:04:24 GMT -5
This is for when you have a sweet tooth Sammy.
Coconut Rice Pudding with Lime Zest
Ingredients 2 cups water 1 cup rice 1 1/2 cup coconut milk 1/3 cup raisins 1/3 cup maple syrup 1 tsp vanilla 1/2 tsp cinamon 1/4 tsp ground ginger 1/8 tsp ground nutmeg 1/2 cup shredded coconut lime zest (optional)
Directions Bring water to a boil, add rice and cook for about 30 minutes or until rice has lost moisture towards the bottom add coconut milk maple syrup vanilla and seasons and continue cooking and stirring until rice is super thick and creamy add raisins and cook and additional 1 to 2 minutes mix in shredded coconut and garnish with lime zest (optional)
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Post by hoochie on Nov 9, 2008 10:57:11 GMT -5
Does anyone happen to have a good recipe for pan-fried vegetables? Maybe in some good marinade..? I´d like to try something new, I´m lacking imagination right now...
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Post by mycloud on Nov 9, 2008 11:56:43 GMT -5
You might like this one, Hoochie
any mix of colorful, stir-fryable vegetables: Some suggestions: red pepper green pepper carrot broccoli cauliflower zucchini yellow squash onion 2 Tbsp. brown sugar 1/4 cup of your fave Italian salad dressing olive oil
Directions Clean and cut veggies into bite size bits. marinate veggies in dressing for one hour in fridge Heat oil in wok. Add veggies. Sprinkle brown sugar over veggies. Stir constantly. Cook until tender crisp. Serve and enjoy!
If you need more, just ask.
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Post by hoochie on Nov 9, 2008 14:05:51 GMT -5
Thanks Rich, I knew I could count on you! Will try this asap, probably on next weekend. Too much work until then
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Sammy
New Hunter
Posts: 0
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Post by Sammy on Nov 13, 2008 19:31:19 GMT -5
Sammy, if you like squash, you might like this one. I call it Calabacitas. Ingredients 4 tablespoons olive oil 1 red onion, chopped 4 garlic cloves, finely minced 1½ cups yellow squash, sliced 2½ cups zucchini 2 cups corn kernels 2 scallions, sliced 1 cup green chile, chopped 1 cup Roma tomatoes, diced 1 can black beans, drained and rinsed ½ cup cilantro, chopped Salt and freshly ground pepper, to taste Mixed herbs, to taste (oregano, marjoram, and cumin) Directions Heat 2 tablespoons of the oil in a large skillet or wok and sauté the onion for about 4 minutes over medium-high heat. Add the minced garlic and sauté 2 minutes longer. Add the squash and zucchini and sauté 5 minutes more, until softened. Add the remaining 1 to 2 tablespoons of oil with the corn, scallions, and green chile and sauté 3 minutes longer. Stir in the tomatoes, cilantro, and beans and heat through, about 5 minutes. Season with salt and herbs. Serve immediately WOW that sounds good; thank you (again) mr.C! you´re a true gem, thank you!
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Post by mycloud on Nov 13, 2008 20:50:14 GMT -5
You're welcome Sammy, anytime.
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