4-12 Ounce to 1 Pound Halibut Fillets
8 Tablespoons Butter
1/2 Cup Onion chopped
1/3 Cup Celery chopped
1/3 Cup Red or Green Bell Pepper (or both)-Chopped
1 Pound Crab Meat
2 Cups day old bread crumbled
1 egg beaten
1 tablespoon mayo
1 Tablespoon Parsley Chopped
1 Tablespoon Sherry
Dash Salt
Fresh Ground Black Pepper
Juice of 1 Lemon
Preheat oven to 350 degrees.
Heat 4 tablespoon of the butter in a large iron skillet to just foaming on medium.
Add onion when butter foams, celery and bell peppers and cook until the onion gets soft, about 5 minutes.
Set aside and let cool and wipe out the skillet
Toss the veggies with the crab meat, bread, eggs, parsley, mayo and sherry in a large bowl, seasoning with a few dashes of salt and pepper.
Cut a slit with a knife into the halibut along the side, making a pocket for stuffing.
Stuff the halibut with the mixture.
Add some of the melted butter and the halibut to the skillet.
Mix the remaining melted butter with the lemon juice, garlic and pour it over the halibut.
Bake for 30-45 minutes or until the fish flakes easily with a fork.
Serve immediately, and add some of the sauce left in the pan.
Showing posts with label Black Pepper. Show all posts
Showing posts with label Black Pepper. Show all posts
Monday, July 28, 2014
Thursday, July 24, 2014
Shrimp Scampi
3 tablespoons butter
2 garlic cloves, minced
salt
Freshly ground black pepper
Juice of half a lemon
1/4 cup dry white wine or vermouth
1 pound raw, peeled, deveined shrimp with tails on
Pasta, crusty bread, or rice, for serving
2 teaspoons coarsely chopped Italian parsley, for garnish
Lemon wedges
Melt the butter in a large frying pan over medium heat until foaming. Add the garlic, season with salt and pepper, lemon juice and cook, stirring occasionally, until fragrant, about 30 seconds.
Add the wine or vermouth and cook about 1 minute. Add the shrimp and cook, turning occasionally, until pink and opaque, about 3 to 4 minutes.
Serve over pasta, with crusty bread, or over rice, garnish with parsley and lemon wedges.
2 garlic cloves, minced
salt
Freshly ground black pepper
Juice of half a lemon
1/4 cup dry white wine or vermouth
1 pound raw, peeled, deveined shrimp with tails on
Pasta, crusty bread, or rice, for serving
2 teaspoons coarsely chopped Italian parsley, for garnish
Lemon wedges
Melt the butter in a large frying pan over medium heat until foaming. Add the garlic, season with salt and pepper, lemon juice and cook, stirring occasionally, until fragrant, about 30 seconds.
Add the wine or vermouth and cook about 1 minute. Add the shrimp and cook, turning occasionally, until pink and opaque, about 3 to 4 minutes.
Serve over pasta, with crusty bread, or over rice, garnish with parsley and lemon wedges.
Friday, May 9, 2014
Corned Beef Brisket
2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
2 cinnamon sticks, broken into several pieces
1 teaspoon mustard seeds
2 teaspoons black peppercorns
10 whole cloves
10 whole allspice berries
10 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
1 bag of ice
1 (4 to 5 pound) beef brisket, trimmed
1 onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
2 cinnamon sticks, broken into several pieces
1 teaspoon mustard seeds
2 teaspoons black peppercorns
10 whole cloves
10 whole allspice berries
10 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
1 bag of ice
1 (4 to 5 pound) beef brisket, trimmed
1 onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
Wednesday, March 7, 2012
Jezebel Sauce
I don't know who was the first to throw all this in a bowl
and hope for the best. But if you go to a party in Southern Louisiana and find
the horsedover table. You'll find a bowl of Jezebel sauce with the cheese and
crackers.
1 (10 ounce) jar pineapple preserves,or (1 cup)
1 (10 ounce) jar apple jelly,or (1 cup)
1/4 cup dry mustard shopping list
1/3 cup prepared horseradish
1 1/2 teaspoons finely-ground black pepper
In a food processor fitted with the steel blade, process all
ingredients until blended. I just put it all in a bowl and whisk the heck out
of it. Cover and refrigerate until needed.
I have seen this just poured over blocks of cream cheese in
a shallow serving bowl.
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