Red Snapper with Orange and Rosemary

We went to my favorite fish monger today (Monday, I am late posting!).  Oh geez, I was like a kid in a candy shop! So many exotic choices an so fresh!  A shout out to Pinder's in Jupiter, FL. Not only is the selection overwhelming, the service and knowledgeable staff make it a cook's dream!  I decided on local red snapper. I had never cooked it myself.  I did not want to take away from the beauty of the fish so I did a simple grill with fresh orange slices. Bliss!

Red Snapper with Orange and Rosemary

6 oz. filet per serving
Olive oil
Salt pepper
Your choice of citrus slices
Your choice of fresh herbs*
*suggestions: orange with rosemary, lemon with dill or lime with cilantro

Coat fish lightly with oil and season with salt & pepper.

Place on a grill pan. Lay citrus slices on top with herbs.

Cook on a medium hot grill (indirect) covered for 10 minutes. 

Snapper is a thin filet so there is no reason to flip.

Burger Bar

I spent the day with family celebrating my sister's birthday.   It was a surprise get together. She was not expecting a houseful of guests the day after the main party.  We put together a Burger Bar to feed a variety of tastes.  This is a great idea when you have guests of all ages, or you are unsure what everyone likes.  Not a big cooking post, but I hadn't done All American Burgers yet this year, soooo it still counts as One New Thing A Day for 2014!

Burger Bar suggestions:

Lettuce
Tomato
Swiss cheese
Cheddar cheese
Bacon
Sautéed mushrooms
Onion
Pickles
Mayo
Ketchup
Mustard

Fresh Corn Risotto

I did have the post ready yesterday, I just didn't have the chance to post it!
Today I spent an enjoyable afternoon being the sous chef for my niece.  We were cooking dinner for other family coming in.  To go along with BBQ smoked ribs and a fresh tossed salad, she planned this creamy rice.  In Florida they are coming into fresh corn season.  It was the perfect choice to go with the spicy ribs.

Fresh Corn Risotto

4-5 fresh ears of corn
32 oz. chicken stock
1 c. Arborio rice
1 c. Chopped onion
2 t. Butter
Small handful of fresh basil leaves
2 T. Grated Parmesan

Cut the corn off the cob.

Place corn in a large microwaveable bowl with stock, rice, onion, butter and basil.

Cover and microwave on HIGH for 10 minutes.

Stir once and then cook for an additional 10-15 minutes until the vegetables are cooked and the rice is soft.

Stir in cheese.  The rice will thicken as it stands.  YUM!

Pretzels

Junk Food Friday! Yes, pretzels!  I was making bread and the pretzel recipe was on the next page.  I was curious about how to make them.  When I was a little girl I remember a great day spent with my beloved Aunt Peg in a small town in eastern PA named Lititz. It is the home of the first pretzel bakery in the US.  I remember that tour as if it were yesterday.  Hahaha, someplace I still have my 'official' certificate that I mastered pretzel twisting!
This was more like a pretzel roll.  I did not have bread flour, which has more gluten in it and it would have been stretchier to make a thinner pretzel.  I will try that next time.  This were tasty.  I see why all the popular restaurants offer sandwiches made on pretzel buns, yum!  I tucked this info away for fall and winter for football season!
*I am giving directions to use a bread machine.  If you do not have the ingredients are the same you would simply knead all together as you would traditional dough making.

Pretzels

1 c. water, room temperature
2 tsp. salt
1 T. firmly packed brown sugar (yes, I was surprised by this too)
3-1/4 c. bread flour
2-1/4 c. active dry yeast

Bath:
2 c. water
2 T. baking soda

Kosher Salt

Place the 1 c. water, salt, brown sugar, flour and yeast, in that order listed, in the bread machine with the kneading paddle.
Set your machine to 'Dough'.  Press start to mix, knead, and rise.

When cycle is completed, remove dough and transfer to a lightly floured surface.

Divide dough into 12 equal parts.

Roll each piece into a ball and wiggle into a thin rope.

Twist dough into a pretzel shape and place on a parchment lined baking sheet.  Cover with plastic wrap and allow to rest for 20-30 minutes.

Stir the 2 c. water and the baking soda together in a small bowl.

Place a 6 qt. saucepan filled with water over high hear and bring to a boil.
Preheat the oven to 425 degrees.
Once pretzels have rested and water comes to a boil, carefully slide one pretzel into the boiling water at a time, flipping each after 1-1/2 minutes.  Boil for 3 minutes total.

Allow pretzels to drain on a wire cooling rack.

Dip each pretzel into the stirred baking soda solution and place on a parchment lined baking sheet.
Sprinkle with kosher salt.

Bake in the oven until dark and golden, approximately 15-20 minutes.
Cool on a rack.

Balsamic Black Bean & Corn Salsa

Save this one!  This is incredibly easy and perfect if you need something quick to serve to guests or take to a party.  OK I have to admit, I am basing the thumbs up on my husband and his friends.  I can attest to the easy; but I am allergic to cilantro, therefore I never did a taste test.  But the 5 guys who ate it, said I can send it anytime.

Balsamic Black Bean & Corn Salsa
printable recipe

1 can black beans, drained and rinsed.
1 can white corn
1 can fire roasted tomatoes, lightly drained
1 small onion, chopped 1 red pepper, chopped
2 T. fresh chopped cilantro
1 T. lime juice
1 T. balsamic vinegar

Chips to serve.

Not many directions.....Combine all and let chill at least 3 hours.

Cream of Asparagus Soup

After all of the heavy food over the Easter week, I wanted something simply Spring!  What is more spring than fresh asparagus?  This soup is light and easy.  It can be served hot or cold.  It is creamy and tasty; good enough for company, a luncheon or a ladies' event.

Cream of Asparagus Soup-inspired by a Sunny Anderson recipe
printable recipe

2 T. of butter
1 small onion, chopped
1 clove of garlic, minced
salt & pepper
1-1/2 lbs. fresh asparagus, trimmed and cut in one inch pieces
5 c. chicken stock
1/2 pint sour cream
Crisped prosciutto
Hungarian hot paprika

Melt butter in a medium saucepan.  Add the onion and garlic and slowly saute until soft.

Add the asparagus and saute for another minute.

Add the chicken stock.  Bring to a boil and then lower heat.  Cover and simmer for 30 minutes.

Puree either with an immersion blender or a traditional blender.  If using a blender follow instructions on working with hot liquids.

Add the sour cream and stir until well blended.

Crisped Prosciutto
Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  Place the thin slices individually down on the sheet.
Bake for 10-12 minutes until crisp.

Serve soup with a sprinkle of crushed prosciutto and a sprinkling of paprika.

Chinese Noodles with Pork

I had a bit of pork roast left from the Easter weekend.  Stir Fry dishes are great for any leftover meat.  Instead of the traditional serving over rice, I worked with noodles.  I like Chinese noodles.  They are made with only wheat flour, salt and water.  They cook quickly and have a light springy texture. This is the type of recipe you can use any protein and vegetables you like.  The ratio for the sauce is based on 4 servings.

Chinese Noodles with Pork
printable recipe

8 oz. dry Chinese Noodles-you can sub angel hair pasta
1/2 c. chicken stock
2 T. oyster sauce
2 T. soy sauce
2 tsp. sugar
1 T. sesame oil
2 T. peanut oil or any light vegetable oil
2 eggs
1 large carrot cut in matchsticks
1/2 yellow pepper cut in matchsticks
1/2 red pepper cut in match sticks
1 clove garlic minced
2 cups of cooked pork cut into strips
1/2 c. fresh or frozen peas
2 scallions sliced

Cook the noodles according to the package directions.

In a small bowl mix the stock, oyster sauce, soy sauce, sugar, and sesame oil and set aside.

Heat 1 T. peanut oil in a wok or heavy skillet.  Scramble the eggs quickly, breaking them into small pieces.  Remove from the pan and set aside.

Heat the remaining oil until it shimmers.  Stir fry the carrots, peppers and half of the scallions until soft, about 3 minutes.

Add the garlic and stir for an additional minute.
Add the pork and cook for another minute.

Add the sauce and stir to coat.

Add the noodles and mix all well.

Stir in the egg, remaining scallions and peas.

Ham, Green Bean and Potato Casserole

For all of my family and friends that remember what a Gray Lady was, getting the kick ball stuck on the roof, dragging book bags to Stations of the Cross, Monsignor giving each of us a box of chocolates for Christmas, and who wore shorts under their skirt so you would not fall prey to boys and there silly 'dress up day', you will appreciate today's recipe.  Years ago I found a recipe on mimeographed paper tucked into one of my mother's (Mrs. Hobbs, 7th Grade English, yes the one who made you pay a dime to borrow a tie if you forgot yours) books.  The paper was greyish, the blurry purple ink brought up memories of that drum like copy machine cranking out test papers that smelled oddly good. Thump. Thump. Thump.  But, back to the recipe.....
I had forgotten all about this fare in the school cafeteria.  Apparently Mum had asked for the recipe and shared it among the teachers. On a lark I made it with leftover Easter ham for her.  She savored it as if it were caviar. Well, my kids, who were very young at the time, went nuts for it.  It is now expected every year.  It probably is to them classic comfort food.  There is not much to it at all.  Actually it is plain, but for some reason it tastes really, really good!
So fellow bone crushers, invoke the spirit of Mrs. Church and Mrs. McFeeley, serve it on a tray with a small carton of milk and a square of cornbread, and you will be transported to the 60's and 70's. Don't forget to get your lunch ticket punched.

Ham, Green bean and Potato Casserole

A few cups of leftover ham cut into small pieces
A bag of frozen Green beans
5 medium potatoes in bite size pieces.
1-1/2 c. milk
3 T. flour
3 T. butter
pepper

Cook the potatoes until fork tender.
Combine the potatoes, beans and ham in a large bowl.

(In the original recipe this white sauce was made on the stove top, I perfected it to make it in the microwave)
In a glass bowl whisk the milk and flour until smooth.

Add the butter in 3 slices with some black pepper.

Microwave on high for 2 minutes.
Whisk until smooth.
Microwave for 1 more minute and whisk the thick sauce until smooth.

Pour over the vegetables and ham. Stir to combine.
Transfer to a baking dish.  Bake for 30 minutes in a 350 degree oven.