Sunday, September 18, 2016

Red snapper

Cooked me a red snapper. Here's his leftover face.

CARIBBEAN INGREDIENTS
  • 2 tablespoons minced fresh ginger
  • 1 garlic clove, minced
  • 1 serrano chile, seeded and minced
  • 1 teaspoon chopped thyme
  • 1/8 teaspoon ground allspice
  • 1 tablespoon canola oil, plus more for rubbing

  1. COOK THE FISH: Choose one of the flavor combinations and chop all of the ingredients except the oil together with a large pinch of salt. Transfer the paste to a small bowl and stir in the oil. Make 5 parallel 3-inch-long slashes on each side of the snapper, slicing almost through to the bone. Lightly season the fish with salt and fill the slashes with the paste. Rub the fish all over with canola oil. 
  2. COOK THE FISH: Preheat the oven to 425°. Transfer the fish to a heavy rimmed baking sheet so it stands upright. To keep the fish stable, splay the belly flaps and set a crumpled foil ball under the tail. Roast the fish for 30 minutes, until the flesh just flakes. Transfer the fish to a platter. Using 2 forks, lift the fillets off the bones and serve.

Dutch baby

Sadly, no picture - as we ate it too fast! This is a cross between popovers and crepes- two of my favorite breakfast items! Super fast and easy.

4 T butter
3 eggs
1/2 c flour
1/2 c milk
1 T sugar
1/4 t nutmeg

Heat the oven to 425, add the butter to a cast iron skillet. Place in oven to melt.

Meanwhile, mix other ingredients until smooth.

Pour into melted butter, bake 20 min. Turn off oven for 5 min.

Serve with powdered sugar and syrup.


  • Tuesday, July 12, 2016

    Pasta with shrimp and veggies

    Boil pasta.

    In pan, sauté:
    1-2 sliced carrots
    1 diced pepper
    1/2 zucchini or squash
    1/4 c olive oil
    Juice of lemon
    Add the cut up lemon

    Add shrimp.

    Add 1/2 c parsley and basil. 

    Add 1/2 c pasta water.

    Pull out lemon.



    Sunday, July 3, 2016

    Potato salad

    To celebrate 4th of July, we are making a standard Ina Garten potato salad.

    Place 3 lbs of cut potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. 

    Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
    • Meanwhile, in a small bowl, whisk together 1 c mayonnaise, 1/4 c buttermilk, 2 T Dijon mustard, 2 T whole grain mustard, 1/2 c dill, 1/4 t celery seed, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

    • While the potatoes are still warm, pour enough dressing over them to moisten. Add 1/2 c red onion, 2 teaspoons of salt and 1 teaspoon of pepper. 

      Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

    Sunday, January 24, 2016

    Coconut cream pie

    A wonderful dessert- but it is almost cheaper to go to the Melrose Diner and buy one for $7. This is tasty though!!

    1 cup sweetened flaked coconut
    1 cup coconut creamer or milk (sub half and half if don't have)
    1 pint half and half
    2 eggs
    1 cup sugar
    2 t vanilla
    1/4 t salt
    1/3 cup flour (or sub 1/4 cup cornstarch)
    1 graham cracker crust
    1 cup heavy whipping cream

    Toast 1/2 cup sweetened flaked coconut at 350 until brown.

    Meanwhile, in a saucepan heat 1 cup coconut milk or coconut creamer, 2 cups half and half, eggs, 3/4 cup of sugar, salt, 1 t of vanilla, and flour. Also add 1/2 cup of (untoasted) sweetened coconut to the mixture. Stir over medium heat until thinking and starts to form small bubbles.

    Pour into pie pan and chill for 4 hours.

    Add whipping cream, and remaining sugar and vanilla to mixer and beat until stiff peaks. (Add more sugar if desired.)

    Spread whipped cream over pie, sprinkle toasted coconut over the top- serve!


    Sunday, December 13, 2015

    NYT Dan Dan noodles


    • 1 lb ground pork
    • 8 oz wheat noodles (thin)
    • 1 teaspoon sesame oil, plus 3 tablespoons
    • ½ cup sesame seeds
    • 1 ½ tablespoons minced fresh ginger
    • 2 cloves garlic, minced
    • 3 scallions, white part minced, green part thinly sliced
    • ½ cup smooth peanut butter
    • 3 tablespoons soy sauce
    • 2 ½ tablespoons rice vinegar
    • 1 ½ tablespoons sugar
    • 1 to 2 teaspoons Chinese chili paste or hot bean paste (or to taste)
    • ½ teaspoon black pepper
    • Cook noodles in 4 quarts rapidly boiling water until tender, for 4 to 5 minutes. toss noodles with 1 teaspoon sesame oil.
    • Lightly toast sesame seeds in dry skillet. 
    1. Sauté ground pork with some sesame oil and chili oil.
    2. In food processor, place 5 tablespoons seeds, plus ginger, garlic, white scallions, peanut butter, 1/2 cup water, soy sauce, vinegar, sugar, chili paste, pepper and remaining oil. Process until smooth. Sauce should be highly seasoned and pourable. 
    3. Pour sauce and pork over noodles. Sprinkle scallion greens and remaining sesame seeds on top.

    Tuesday, December 8, 2015

    Turkey breast

    I've been cooking a lot of repeats, or crap meals, and didn't post for a while. This was worth it-

    Roasted turkey breast

    Preheat the oven to 350 degrees F. 

    Place a 1-2 boneless turkey breast, skin side up, on a rack in a roasting pan.

    In a small bowl, combine 1/2 t garlic powder, 1/4 t dry mustard1/4 t Rosemary and sage, salt, pepper, 1 T olive oil, and 1 T lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.

    Roast the turkey for 30 min, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.)

     If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. 

    Slice and serve with the pan juices spooned over the turkey.

    Saturday, August 22, 2015

    Fried chicken

    My favorite beach food is leftover fried chicken. Obsessed. But, I'd never made it- something about boiling hot oil in large volumes concerned me. But that all changed today.

    Marinade-
    Chicken (I had 6 thighs with skin on and bone in)
    2 cups whole milk
    1 t lemon juice
    1 t vinegar
    1/2 t of sage, thyme, oregano, rosemary, paprika, cayenne, salt, pepper, garlic powder

    Then, shake off the marinade and place in seasoned flour:
    1.5 c flour
    1/4 t of cayenne, paprika, garlic powder, salt, pepper, and onion powder

    Then add oil (peanut is recommended, I used vegetable) to pot for 1/3-1/2". Heat.

    Fry chicken for 10-15 min each side. Drain and cool.