In my kitchen, a pound of crab meat can go pretty far. At least two meals. Make the crab filling and use it to stuff fish fillets and to make crab cakes.
1 pound Lump crab meat
1/2 cup chopped green onion
2 celery stalks, finely chopped
1/2 cup minced red bell pepper
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1/4 cup minced fresh parsley
2 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
2 teaspoons seafood (Old Bay) seasoning
Whisk together the mayonnaise, mustard, minced garlic, fresh parsley, lemon juice, pepper and Old Bay seasoning.
Stir in the onion, celery and bell pepper. Gently fold in the crab meat, without breaking up the lumps. Set aside one cup of the mixture for the stuffed flounder and reserve the rest for crab cakes.
Crab Stuffed Flounder
Place the fish and sauce over cooked pasta or squash noodles. Serve with a tomato salad to complete the dinner.
2 large or 4 small slices flounder fillets, about 12 oz total
1 cup crab filling
4 teaspoons butter
1/4 teaspoon cayenne pepper
1 tablespoon chopped fresh thyme
Lemon Cream Sauce, recipe below
Preheat the oven to 400 degrees F. Oil an 8-inch baking dish.
Place the flounder on a piece of wax paper. Arrange the crab mixture lengthwise down the wider section of the fillets. Starting from the thinner edge of the fillet, fold over the long way. Place the stuffed fillets in the baking dish and sprinkle each with cayenne pepper and thyme.
Baked Crab Cakes
Crab Filling from above, about 2 cups
1 cup fresh breadcrumbs
4 teaspoons butter
Preheat the oven to 425 degrees F.
Add the breadcrumbs to the crab filling and form the mixture into four patties. If you do not want to bake the patties immediately, they can be refrigerated, covered with plastic wrap, for several hours or overnight.
Place the patties in an oiled baking dish and place a teaspoon of butter on top of each crab cake. Bake for 20-25 minutes until golden brown. Serve with the lemon sauce.
Lemon Cream Sauce
This recipe makes enough sauce for both the stuffed flounder and the crab cakes.
1 shallot, chopped
2 tablespoons butter
1 cup heavy whipping cream
1 teaspoon grated lemon peel
1/4 teaspoon sea salt
1/4 teaspoon pepper
2 tablespoons chopped fresh chives
To make the Lemon Cream Sauce
Melt the butter over medium heat in a small skillet, add the shallot and cook until softened. Add the cream and remaining ingredients. Whisk until thickened, about another minute or two.
Here are a few more popular recipes from the past. The Flounder recipe is one we like a lot.
1 1/4 pounds lean ground beef
2 teaspoons Worcestershire sauce
2 teaspoons Montreal Steak Seasoning
1/4 cup breadcrumbs
1/4 cup heavy cream
1 tablespoon fresh minced parsley
2 teaspoons oil
Salt and pepper
1 tablespoon unsalted butter
8 ounces white button mushrooms, sliced
1 clove garlic, minced
1 small onion, sliced thin
2 cups beef stock
1 tablespoon all-purpose flour
1 teaspoon Worcestershire sauce
1 sprig fresh thyme
Salt and freshly ground black pepper
Place the ground beef in a medium bowl, breaking it up as you do.
Sprinkle the Worcestershire sauce, steak seasoning and parsley over the beef. Add the breadcrumbs and cream. Mix gently.
Divide the seasoned ground beef into 4 even portions and form into patties.
Season the outside with salt and a good amount of coarse black pepper. (Lots of pepper gives the hamburger steak great flavor.)
Place a large skillet or saute pan over medium high heat. When hot, add the 2 teaspoons of oil and swirl to coat the pan.
Add the burger steaks and cook for approximately 3 minutes per side. Remove the burger steaks from the pan to a plate and cover loosely with foil.
Turn the heat down to medium.
Season mushrooms with salt and pepper, to taste. Saute the mushrooms in the same pan as the meat, until brown, about 5 minutes.
Add butter, the onion, thyme and garlic. Cook until vegetables are soft, about 5 minutes. Whisk in the flour.
Add broth, slide meat back into sauce, cover and simmer until tender, about 30 minutes.
5 tablespoons butter
1 tablespoon olive oil
4 flounder or sole fillets (about 1 pound)
All purpose flour
2 eggs beaten to blend
1/4 cup slivered almonds toasted
1/4 cup dry white wine
2 tablespoons fresh lemon juice
Melt 4 tablespoons butter with the olive oil in large skillet over medium high heat. Dip fillets in flour then in beaten eggs.
Add the fillets to the skillet and cook until browned and just cooked through 2 to 3 minutes per side. Transfer to serving platter, keep warm.
Melt the remaining 1 tablespoon of butter in the same skillet. Add the almonds and cook until heated through about 1 minute.
Add wine and lemon juice and simmer until thickened, stirring constantly. Pour the sauce over the fish. Garnish with lemon wedges and serve.
Jelly Roll Cake
1 cup granulated sugar
⅓ cup water
1 teaspoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
About 2/3 cup of lemon curd or your favorite jelly
Heat the oven to 375°F. Line 15 x 10 x 1 inch pan with parchment paper. Coat the paper and pan sides lightly with cooking spray.
In a medium bowl, beat eggs with an electric mixer on high-speed about 5 minutes or until very thick and lemon colored. Gradually beat in the granulated sugar.
Beat in water and vanilla on low-speed. Gradually add flour, baking powder and salt, beating just until the batter is smooth.
Pour the cake batter into the prepared pan, spreading to the corners.
Bake 12 to 15 minutes or until a toothpick inserted in the center comes out clean.
Immediately loosen cake from the sides of pan and turn upside down onto a kitchen towel generously sprinkled with powdered sugar. Carefully remove the paper.
Trim off stiff edges of the cake if necessary. While the cake ¡s hot, carefully roll the cake and towel from the narrow end into a cylinder.
Cool on a cooling rack for at least 30 minutes.
Unroll the cake and remove the towel. Beat jelly slightly with a fork to soften and spread over the cake. Roll up the cake.
Sprinkle with powdered sugar. Cut into ½ inch slices to serve.
Easy Lemon Curd
If you do not have access to Meyer Lemons, you can use regular lemons. Because Meyer Lemons are larger, you will need more regular lemons to get 1 cup and more sugar because regular lemons are less sweet than Meyer.
1 cup Meyer Lemon juice (2 large)
6 large organic eggs, beaten
1 cup sugar
2 sticks (16 tablespoons) salted butter softened
1/4 teaspoon vanilla extra
Put all the ingredients in a heavy saucepan. Turn the heat to medium and continuously whisk the mixture until it begins to thicken – it only takes a few minutes.
Turn the heat down to medium-low and continue whisking. The lemon curd will thicken – all at once.
Remove the pot from the heat and continue to stir with the whisk for one minute more. Pour into a clean container and let cool to room temperature.
Store in the fridge in an airtight container.
I live in a climate that is hot about nine months out of the year, so winter time, especially January, is a great time of the year to bake. I can get some extra baking in and save the baked goods in the freezer for when it gets hotter. The recipe for one of our favorite breakfast scones is below.
Soup is another favorite and while tomatoes are not in season, Roma Tomatoes are plentiful and are great for cooking. Salads are hearty at this time of year and chicken salad is a great option. Stuffed vegetables or stuffed meat entrees are very comforting when there is a chill in the air. Try some of the recipes below to warm you up.
Makes 8 scones
2 cups self-rising flour (or 2 cups all-purpose flour, 2 teaspoons baking powder, 1/4 plus 1/8 teaspoon salt)
2 tablespoons sugar
One 7 oz tube almond paste
1/4 cup cold unsalted butter
1/2 cup half-and-half (cream and milk)
1 large egg
1/2 teaspoon almond extract
½ cup slivered almonds
Sugar for sprinkling
Preheat the oven to 375°F. Line a baking with parchment paper.
In a large bowl, whisk together the flour and sugar. With a pastry cutter, cut the almond paste and the butter into the dry ingredients until a few pea-sized lumps remain. Stir in the almonds.
In a separate small bowl, whisk together the heavy cream, egg and almond extract and add to the flour mixture. With a fork gradually stir the dough until the mixture comes together.
Turn the dough out onto a lightly floured surface and very gently pat into an 8-inch round about 1 1/2 inches high. Sprinkle the top of the dough with sugar.
Using a chef’s knife or bench scraper, cut the dough round into 8 wedges. Transfer the wedges to the prepared baking sheet, spacing the scones at least 1 inch apart.
Bake in the top third of the oven for 20-25 minutes or until the tops are golden. Transfer the scones to a wire rack to cool.
Roasted Red Pepper and Egg Wrap
1 large, jarred roasted red pepper
1/2 teaspoon dried Italian seasoning
2 large eggs
Salt and pepper to taste
1 tablespoon olive oil
4 tablespoons shredded mozzarella cheese
2 medium tortilla wraps
Cut the pepper into one inch pieces.
In a measuring cup beat the eggs with a sprinkle of salt, pepper and the Italian seasoning. Add the peppers and mix.
Heat the oil in a medium skillet. Pour the egg mixture into the skillet. Stir and cook until the eggs are set.
Warm the tortillas in the microwave. Divide the cheese in half and sprinkle over each tortilla. Divide the egg mixture in half and place on top of the cheese. Let stand for a few minutes to allow the cheese to melt.
Roll up each tortilla tightly, cut in half and serve.
Winter Tomato Soup
If you don’t like peeling tomatoes as much as I do, here is a technique I use to get around it. I usually purchase fresh Roma tomatoes for cooking and put them in the freezer when I get home from shopping. One day before I am going to cook with them, I place the amount I need in the refrigerator to defrost. The next day, the skins slip right off and are ready for the pot.
6 ripe plum tomatoes, peeled and diced
2 tablespoons extra-virgin olive oil
1 small onion, minced
Two 26 oz containers finely chopped Italian tomatoes (Pomi)
1 teaspoon honey
4 cups organic broth (chicken or vegetable)
Salt and freshly ground pepper
Optional: add ½ cup half & half to make a creamy version
Basil for garnish
Heat the olive oil in a soup pot. Add the onions, cover and cook until they are soft and just beginning to brown, about 5 minutes.
Add the the fresh and canned tomatoes, honey, salt and pepper to taste and the broth. Bring to a simmer and cook for 1 hour and 30 minutes with the cover ajar. Remove the pot from the heat.
With an immersion blender or in a processor, puree the soup. If adding cream, add it here and warm the soup. Adjust the seasoning with salt and pepper.
Ladle the soup into warmed bowls and serve hot garnished with basil.
Open-Faced Chicken Salad Sandwiches
Slow-poaching the chicken breasts keeps them extra moist.
1 1/2 pounds skinless, boneless chicken breast halves
1/4 cup plus 2 tablespoons mayonnaise
2 teaspoons Dijon mustard
Kosher salt and freshly ground pepper
2 scallions, minced
2 medium celery stalks, finely chopped
¼ of a green bell pepper finely chopped
1 1/2 tablespoons minced flat-leaf parsley
2 medium tomatoes, thinly sliced
6 slices whole wheat or rye bread, lightly toasted
In a large saucepan, cover the chicken breasts with water. Bring to a very slow simmer and cook over low heat until white throughout, about 18-20 minutes.
Transfer the chicken to a plate and let stand until cool enough to handle, about 15 minutes. Cut the chicken into 1/2-inch dice.
In a large bowl, mix the mayonnaise with the mustard and season with salt and pepper. Fold in the onion, celery, bell pepper, parsley and chicken until evenly coated.
Cover and refrigerate until chilled, about 30 minutes.
Spread some of the chicken salad onto the toasted bread slices and top with tomato slices to serve.
This is a hearty entree and only needs one vegetable as a side. flounder comes in large sizes here on the gulf and mine weighed 14 oz. Substitute an equal amount of smaller fillets.
1 tablespoon each of minced onion, celery and bell pepper
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
¼ teaspoon seafood seasoning (Old Bay)
1/2 pound lump crab meat
12-14 oz flounder fillet or fillets
Chopped fresh parsley
In a small bowl, combine all the filling ingredients, except the crab. Then, gently fold in the crab. Place the flounder in a baking dish coated with olive oil.
Spoon the crab mixture evenly over the fillet or fillets. Sprinkle with paprika and parsley.
Bake at 400°F for 20-24 minutes or until the fish is cooked through.
Southwest Stuffed Peppers
January is a good time to try different ethnic cuisines. They can spice up some typical winter produce. While I find an occasional taco or quesadilla tasty, I am generally not a fan of Southwest recipes. This recipe turned out quite well, though, and is a nice change from regular stuffed peppers. It is also good served with a green salad with ranch dressing.
1 large green bell pepper
¼ lb lean ground beef or turkey
1 teaspoon olive oil
½ teaspoon chili powder
1 scallion, chopped
½ cup of corn kernels
¼ cup salsa
½ cup Monterey Jack or Cheddar cheese, shredded
Preheat oven to 375°F.
Cut the pepper in half and remove the seeds. Place the pepper halves in a small baking dish.
Heat the olive oil in a small skillet over medium heat and cook the ground beef until brown.
Turn off the heat and add the scallion, corn and salsa; stir to combine. Spoon this mixture into the pepper shells. Add water to cover the bottom of the dish.
Bake for 45 minutes, until the peppers are fork tender. Drain the water from the baking dish. Sprinkle the peppers evenly with the shredded cheese. Return the baking pan to the oven and bake just until the cheese melts.
Fish has a high level of protein, is easy to digest and is considered an important part of a healthy diet. Some fish have an added bonus because they contain omega-3 fatty acids. These fatty acids – docosahexaeonic acid (DHA) – occur mostly in fatty fish like herring, salmon and mackerel. They are thought to lower blood pressure, to strengthen the immune system and to have positive effects on the development of the nervous system and the cardiovascular system.
Two newly published articles in the March 2013 science journal, Proceedings of the National Academy of Sciences, describe how the researchers analyzed the impact of omega-3 fatty acids at a systemic level and they also described their underlying molecular mechanisms for the first time. The teams working at Jena University Hospital in Germany and at the University of Pennsylvania examined the effects of omega-3 fatty acids on the cardiovascular system and were able to show, for the first time, that DHA directly influences blood pressure.
According to the Mayo Clinic, Omega-3 fatty acids may decrease triglycerides, lower blood pressure, reduce blood clotting, boost immunity and improve arthritis symptoms and, in children, may improve learning ability. Eating two servings a week of fish, particularly fish that’s rich in omega-3 fatty acids, appears to reduce the risk of heart disease and sudden cardiac death.
Fatty fish, such as salmon, herring and tuna, contain the most omega-3 fatty acids and, therefore, offer the most benefit, but many types of seafood contain small amounts of omega-3 fatty acids. Most freshwater fish have less omega-3 fatty acids than do fatty saltwater fish. However, some varieties of freshwater trout have relatively high levels of omega-3 fatty acids.
Look for seafood rich in omega-3s, such as:
- Tuna (fresh)
Only buy fish that is refrigerated or properly iced. Fresh fish should smell fresh and mild, not fishy, sour or ammonia-like. Whole fish and fillets should have firm, shiny flesh and bright red gills free from slime. When buying frozen fish, avoid packages placed above the frost line or top of the freezer case. If the package is transparent, look for signs of frost or ice crystals. These could mean the fish has been stored a long time or thawed and refrozen — in which case, choose another package.
Healthy Ways to Cook Fish
Baking fish allows you to get the satisfying crunch of fried fish without all the fat. Just because it’s baked, though, doesn’t mean it’s healthy: Watch the amount of butter, oil, mayonnaise, or cheese called for in the recipe.
It’s easy and delicious to cook fish fillets in packets of parchment paper, a technique called “en papillote”. The fish is cooked by the trapped steam. If you don’t have parchment paper on hand, use aluminum foil to make the packets. The fish needs to bake for only 10 to 15 minutes at 400 degrees F.
When the weather’s not right for grilling, try broiling instead. Broiling is great when you want a fast, simple, hassle-free preparation with delicious results.
It gives fish a nicely browned exterior with the convenience of a temperature-controlled heat source. For easy cleanup, line the broiler pan with a piece of greased foil.
This gentle cooking method is perfect for seafood. Poaching keeps fish moist and won’t mask the delicate flavor of the fish.
To poach fish: use vegetable or chicken stock or a homemade broth of aromatic herbs and spices.
Use a pan big enough to lay each piece of fish down flat.
Pour in enough liquid to just barely cover the fish.
Bring the liquid to a simmer and keep it there.
If you see any bubbles coming up from the bottom of the pan, it’s too hot–the liquid should “shimmer” rather than bubble. The ideal poaching liquid temperature is between 165 and 180 degrees F (74 to 82 degrees C).
Steaming is another gentle cooking method. It produces a mild-tasting fish that is often paired with a flavorful sauce.
Rub the fish with spices, chopped herbs, ginger, garlic and chili peppers to infuse flavor while it cooks.
Use a bamboo steamer or a folding steamer basket with enough room for each piece of fish to lie flat.
Pour about 1½ inches of water into the pan.
Place the steamer over the water, cover the pot, and bring the water to a boil.
Begin checking the fish for doneness after 10 minutes.
When you’re grilling fish, keep a close watch. Fish only takes a few minutes per side to cook. If the fillets are an even thickness, they may not even require turning–they can be cooked through by grilling on one side only.
Brush the fish lightly with oil and spray the grill with nonstick cooking spray.
Place fish near the edge of the grill, away from the hottest part of the fire. (Don’t try to lift up the fish right away; it will be stuck to the grill).
Turn the fish over when you see light grill marks forming.
Fish should be cooked to an internal temperature of 145 degrees F. If you don’t have a food thermometer, you can determine whether fish is properly cooked by slipping the point of a sharp knife into the flesh and pulling it aside. The flesh should be opaque and separate easily.
White Wine and Garlic Steamed Clams
This dish makes a great appetizer.
- 3 pounds manila or littleneck clams
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 cup thinly sliced shallots
- 1½ cups dry white wine
- 2 tablespoons finely chopped fresh Italian parsley leaves
- Freshly ground black pepper
- 8 large slices sourdough or country bread, each about ½-inch thick
Scrub the clams and rinse them in four rounds of cold water to remove any sand and grit.
Heat a 12-inch skillet with a cover over medium-high heat and add the olive oil. Add the garlic and shallots and sauté until fragrant and tender, about 1 minute.
Add the wine and cook for about 1 minute more. Add the clams and cook covered until the clams open wide, 5 to 10 minutes, stirring every few minutes.
Add the 2 tablespoons butter, the parsley and season with pepper. Toast the bread on a stovetop grill or in the broiler about 1 minute, turning once.
Discard any unopened clams and serve right away in bowls with the bread and pan juices.
Shrimp with Oregano and Lemon
This is another great appetizer. You can turn it into a main dish by serving the shrimp and sauce over rice or pasta.
The sauce is also delicious spooned over grilled swordfish or any other meaty fish.
- 1/2 cup salted capers—rinsed, soaked for 1 hour and drained
- 1/2 cup fresh oregano
- 1 garlic clove, minced
- 3/4 cup extra-virgin olive oil
- 1 teaspoon finely grated lemon zest
- 3 tablespoons freshly squeezed lemon juice
- Salt and freshly ground pepper
- 2 1/2 pounds large shrimp, shelled and deveined
On a cutting board, finely chop the drained capers with the oregano and garlic. Transfer the mixture to a bowl and stir in 1/2 cup plus 2 tablespoons of the olive oil, along with the lemon zest and lemon juice. Season the sauce with pepper.
Heat a stove top grill.
In a large bowl, toss the shrimp with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper.
Grill shrimp, turning once, until the shrimp show grill marks and are cooked through, about 3 minutes per side. Remove the shrimp to a platter.
Spoon some the sauce on top and serve. Pass the remaining sauce with the shrimp platter.
MAKE AHEAD The sauce can be refrigerated overnight. Bring it to room temperature before serving. Serve with crusty bread.
Red Snapper Livornese
Serve with rice or couscous and a salad or steamed broccoli.
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup homemade or store-bought marinara sauce
- 1 cup dry white wine
- 2 tablespoons capers, chopped
- 1/2 cup sliced black olives, drained
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon chopped fresh parsley
- 1 pound red snapper fillets
Preheat oven to 400 degrees F (200 degrees C).
In a medium saucepan, heat olive oil and saute onion until tender, about 5 minutes. Add garlic and saute for 1 minute. Stir in marinara sauce, wine, capers, black olives, red pepper flakes and parsley. Bring to a boil and simmer for 10 minutes.
Spread 1/2 cup of the sauce in an 11 x 7 inch baking dish and arrange the snapper fillets in a single layer in the dish. Pour the remaining sauce over all.
Bake for 15 minutes for 1/2 inch thick fillets or 30 minutes for 1 inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.
1 ¼ pounds center-cut salmon fillet, skinned and cut lengthwise into 4 strips
- 1/2 cup plain panko crumbs
- 1/4 cup chopped herbs (basil, parsley, oregano)
- 1 garlic, minced
- 1 small shallot, chopped
- 1/4 teaspoon each salt & pepper
- 1 tablespoon truffle oil
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
Preheat the oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
Mix the stuffing ingredients together in a medium bowl. Working with one piece of salmon at a time, spread about 3 tablespoons of the breadcrumb mixture over the salmon.
Starting at one end, roll the salmon up tightly, tucking in any loose filling as you go. Insert a toothpick through the end to keep the rolls from unrolling.
Place in the prepared dish and repeat with the remaining salmon strips.
Bake the rolls until just cooked through, 15 to 20 minutes. Remove the toothpicks before serving.
Italian Style Paella
Fregola, the pearl-sized pasta that is similar to couscous, makes an excellent substitute for rice in this paella-style dish; it soaks up a lot of the cooking liquid from the dish and still stays chewy.
- Large pinch of saffron threads
- 6 ½ cups warm water
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 large garlic cloves, thinly sliced
- 1 pound fregola (2 1/4 cups)
- 1/2 pound Italian sausage, thinly sliced
- 1 cup canned diced tomatoes
- 1 cup dry white wine
- Salt and freshly ground black pepper
- 2 pounds large shrimp, shelled and deveined
- 2 pounds red snapper, cod or monkfish, cut into 2-inch pieces
- 1 pound mussels, scrubbed and debearded
- 2 tablespoons chopped flat-leaf parsley
In a small bowl, crumble the saffron in 1/2 cup of the warm water and let stand for 10 minutes.
Meanwhile, heat the olive oil in a very large, deep sauté pan. Add the onion and garlic and cook over high heat, stirring, until lightly browned, 2 minutes. Add the fregola and sausage and cook, stirring, until the sausage starts to brown, about 2 minutes. Add the tomatoes, white wine, saffron and its soaking liquid and the remaining 6 cups of warm water to the sauté pan and bring to a boil.
Stir in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper, cover and cook over low heat until the fregola is very chewy and soupy, about 10 minutes.
Season the shrimp and red snapper with salt and pepper and add them to the pan along with the mussels, nestling them into the fregola. Bring to a boil. Cover the pan and cook over low heat until the fregola is al dente, the fish is just cooked through and the mussels have opened, about 12 minutes longer.
Remove the pan from the heat and let the paella stand for 5 minutes; the fregola will absorb a bit more of the liquid, but the dish should still be brothy. Discard any mussels that do not open. Sprinkle the fregola with the chopped parsley and serve.
The Veneto is a large, beautiful region in northeastern Italy. It reaches northwards into the Dolomite Mountains, where you will find some of Italy’s most exclusive tourist and ski resorts, and westward to Lake Garda with its olive trees and its majestic views. Following along the course of the Brenta River, you will come to Palladio’s splendid villas. Picturesque towns seem to sprout up from the gently rolling hills. Vineyards feed off the water of the Adige river which passes through Verona on its way south to the Venetian lagoon.
For nearly 1400 years, the two or three miles of shallow water separating Venice from the mainland of Italy, had not only protected Venice from invaders but effectively isolated the Venetians from Italian politics.
Untouched by imperialist warfare, feudalism and territorial squabbles; Venetians fixed their attention on the East and the rich markets of Levantine and Constantinople to become a great mercantile empire called the Venetian Republic.
A city built out of fear of invasion, was soon to be known as one of the most beautiful cities in the world. While the Florentines were regarded as great thinkers, the Venetians would be regarded as great doer’s, since they alone conquered Veneto’s malaria-ridden swamps to build a great city, Venice, from nothing.
The diverse landscape of the Veneto is reflected in the region’s varied cuisine, influenced in large part by the region’s history, cultural open-mindedness and the presence of the sea. Grains, like corn and rice, are grown in the flatlands. Rice is a popular crop around Verona, where you will find the only Italian I.G.P rice variety, Vialone Nano Veronese. (D.O.P. means Protected Denomination of Origin. Products that are assigned the D.O.P denomination must be produced exclusively in very limited and strictly defined areas. These rice products may come from wider areas than D.O.P labeled products, but are certified I.G.P., that the typical characteristics of each product are within the approved standards for the whole area.)
These two grains, rice and corn, are the main ingredients of the region’s first courses, which include many types of risotto and polenta. Rice is a particularly versatile ingredient, and here you will find risotto made with everything from chicken giblets or eel, to fresh peas or radicchio from Treviso or asparagus from Bassano.
As you head north towards the mountains, polenta becomes the grain of choice. Polenta is often served with baccalà, a dried salted cod, calf’s liver and onions or braised beef or horsemeat.
Along the Adriatic coast, fish soups or brodetti, are traditionally served as first courses. Chioggia, a picturesque costal town located just south of Venice, is particularly famous for its fish soup and its massive fish market.
The mountainous areas of the Veneto are known for their excellent cheeses, the most famous of which is Asiago (DOP). The regional salumi (meats/salami) are also well known, including Prosciutto Veneto Berico-Euganeo (DOP) and Soppressa Vicentina. ( Soppressa, unlike salami, which is made from good cuts of pork, sopressa is made with just about everything: the hams, shoulders, sides, and so on. About the only thing that doesn’t go into it, is the skin.)
When it comes to dessert, the Veneto is home to one of Italy’s most well known sweet breads, the Pandoro. This rich bread is produced in and around Verona according to an ancient recipes. In Venice, be sure to look for Scalete, Pandolo, and Baicoli, all traditional sweets favored by Venetians.
For a seafood lover, there is perhaps no better place in the world to visit than Venice, Italy. The cuisine of this historic city relies heavily on the abundant bounty of the Venetian Lagoon, and the vast array of sea creatures which inhabit it. Every morning, the Rialto Market of Venice is overflowing with exotic catches of the day, from tiny snails called bovoleti to razor clams (cape longhe) and gigantic swordfish. Besides the lagoon, some fresh seafood is obtained from fish farms, or from the mountain streams of the Alto Adige. Wherever the source, the fish of this region is of amazing quality and variety.
While in Venice one can sample some of the seafood delicacies of the region found nowhere else in the world. Simply sticking to old Italian staples, such as cheese pizza or spaghetti with meatballs, would be an unfortunate choice, when presented with Venice’s unique dining options. The following list represents some of the most popular seafood dishes found in Venice, today. Preparation of these dishes is generally simple, relying on the quality of the ingredients and basic cooking techniques.
Pesce Fritto Misto (Fried Mixed Fish) Typically these mixed-fries will include seafood choices, such as calamari, scallops, small shrimp, some large prawns or a small-sized whole fish. This hearty meal is usually served with Polenta and lemon wedges and, perhaps, no more than a sprinkling of salt and parsley for seasoning.
Seppia al Nero (Squid in its Own Ink) Seppia, or cuttlefish, is a squid-like fish which sprays black ink when threatened. The meat of the seppia is sweet and tender when grilled, and is often served in Venetian restaurants over a bed of linguine or risotto, colored black by its ink. The ink gives the pasta or rice a rich, briny flavor.
Sarde in Saor (Marinated Sardines) This classic dish is one of the most popular Venetian first courses. Sardines are fried and placed in a sweet-and-sour marinade of vinegar, onions, raisins and pine nuts. If one’s only experience with sardines are those of the canned variety, then trying this specialty of the Venice region is a must.
Pizza con Pesce (Seafood Pizza) Seafood pizza in Venice is unlike pizza served anywhere else in the world. It is prepared with a topping of calamari and mixed shellfish such as shrimp, clams and mussels – often still in their shells. The shells open as the pizza bakes in the oven, releasing their juices onto the very thin crust with a tomato sauce base. Of course, there is absolutely no cheese served on such a pizza, as in true Italian cooking, cheese and seafood are considered highly incompatible.
Branzino Me Alati (Salt-Crusted Mediterranean Sea Bass) A classic Venetian way to prepare a whole branzino (sea bass) is to bake it in a thick salt crust. The salt forms a hard shell around the fish while it cooks, and the scales are left on the fish while cooking to prevent the salt from penetrating the flesh. The crust must then be carefully cracked and peeled away before filleting the fish. The resulting flavor is sweet and tender and usually served with risotto or pasta.
Folpetti Consi (Boiled Baby Octopus) Tiny young octopus are boiled with carrots and celery until tender, then seasoned lightly with oil, lemon juice, salt and pepper.
Rombo, also known as Turbot, is a uniquely Mediterranean fish, not unlike the flounder. It is a flat fish that is quite popular in Venetian restaurants for its delicate flavor. It can be prepared in a number of different ways, but it is usually baked in a light tomato sauce.
Recipes For You To Make At Home
Venetian Rice and Peas – Risi e Bisi
Risi e bisi (rice and peas) is a classic Venetian dish. In the past it was prepared only on the feast days decreed by the Doge (Venice’s ruler), and though one can now prepare risi e bisi at any time, the dish really shines when freshly harvested baby peas are available. However, quality frozen peas can work very well, if fresh peas are not available. Venetians use a risotto rice called Vialone Nano, but Arborio rice will be fine if the Venetian rice is not available in your area.
- 7 cups vegetable stock
- 2 tablespoons butter (or Smart Balance Butter Blend), divided
- 1 tablespoon extra-virgin olive oil
- 1/3 cup minced onion
- 1/4 cup diced pancetta (about 2 oz.) or prosciutto
- 2 cups arborio rice or vialone nano rice (about 14 oz.)
- 4 cups shelled fresh or thawed frozen peas
- 1/2 cup finely grated Parmesan
- 2 tablespoons finely chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
Bring vegetable stock to a simmer in a saucepan. Cover and keep warm. Melt 1 tablespoon butter with 1 tablespoon oil in a large heavy pot over medium heat. Add onion and sauté until soft (do not brown), about 5 minutes. Add pancetta and cook until light brown, about 3 minutes. Add rice and cook, stirring until coated, about 1 minute. Add 1 cup stock. Stir constantly until stock is almost absorbed, about 1 minute. Continue adding stock by the cupful in 5 more additions, stirring constantly and allowing stock to be absorbed between additions, until rice is almost tender. Add peas and remaining cup of stock and cook, stirring constantly, until the rice is creamy and tender but still firm to the bite, about 22 minutes total.
Remove pan from heat. Stir in the remaining 1 tablespoon butter, Parmesan, and parsley. Season rice and peas with salt and pepper. Transfer to serving bowls or plates, and serve.
Mediterranean Flounder or Sea Bass Fillets
- 6 flounder or sea bass fillets (about 6 ounces each)
- 1 tablespoon butter or Smart Balance
- 1 tablespoon extra-virgin olive oil
- 1/2 cup all-purpose flour
- 2 tablespoons fresh parsley, chopped
- 1 small jar capers, rinsed
- 1/2 cup white wine
- Salt and pepper to taste
- Lemon slices for garnish
1. To cook fillets: Heat olive oil and butter in a large sauté pan over medium heat.
2. In a separate dish, combine flour, salt and pepper. Flour the fillets and place in the sauté pan. Cook until golden brown on each side. Remove to a serving platter.
3. Keep the drippings in the sauté pan and add the parsley, capers and wine. Cook over a low flame for 3 minutes.
4. Spoon the sauce over the fillets and serve immediately.
Pork Stewed in Milk – Mas-cio al Late
Pork Stewed in Milk is one of the most popular second course entrees in the restaurants of the Venice, and, as a result, there are many variations. Some use white wine vinegar rather than white wine, others omit the garlic, and others use pork loin rather than pork rump.
- 2 1/2 pounds pork rump
- 3 pints whole milk
- 2 tablespoons unsalted butter or Smart Balance
- White wine vinegar
- 6 fresh sage leaves
- 1 sprig of rosemary
- 1 large garlic clove, crushed
- Salt and pepper to taste
- A little unbleached flour
Tie the meat with butcher’s twine to give it as regular a shape as possible, and put it in a pot that’s just large enough to hold it. Add good, but not too strong or acidic white wine vinegar to cover, cover the pot with a cloth, and set it in the refrigerator for 48 hours, turning the meat four times each day and adding more vinegar if need be to keep it covered.
When the time is up, remove the meat from the vinegar and dry it well. Flour it and brown it in the butter, turning it so as to brown all sides. In the meantime, heat the milk, and, while the meat is browning, tie together the sage leaves and rosemary. Add the herbs to the pot, and season the meat with salt and pepper; next, slowly pour the milk over it. Let it come back to a boil, reduce the heat to a slow simmer, cover the pot, and cook for two hours, turning the meat every now and again, but being careful not to puncture it.
Half way through the cooking, add a large clove of peeled, crushed garlic. By the time the meat is done the milk will have condensed into a creamy sauce.
Slice the meat fairly thickly, arrange the slices on a heated serving dish, spoon the sauce over them.
Potato Gnocchi with Salsa Nera
If calamari and black squid ink are not your thing, I would use small shrimp or bay scallops for the calamari and 1 tablespoon basil pesto for the squid ink.
- 6 pounds potatoes
- 2 cups flour or Eagle Brand Ultra Grain flour
- 2 eggs
- Salt and pepper to taste
For salsa nera:
- 4 ounces tomato paste
- 2 tablespoons fresh parsley, chopped
- 1/4 pound calamari, sliced thin
- 1/2 cup white wine
- 1 tablespoon extra-virgin olive oil
- 4 garlic cloves, smashed
- 1 tablespoon fresh, black squid ink
- Salt and pepper to taste
To make gnocchi: Scrub the potatoes and place, unpeeled, in a large pot of boiling water (lightly salted).
Cook for 45 minutes until tender but not overcooked. When cool, peel potatoes and mash. Add flour, eggs, salt and pepper.
Roll dough into long thin rods, and cut into small pieces about 1-inch in length to form the dumplings.
Bring a large pot of lightly salted water to a boil. Drop gnocchi in and cook for approximately 1 minute until they float to the top. Scoop out with a mesh strainer.
To make Salsa Nera: In a large sauté pan over medium heat, add olive oil and garlic and cook for 3 minutes. Add parsley, tomato paste, white wine, black squid ink (or pesto), salt and pepper; cook for 20 minutes then add the calamari ( or shrimp or scallops) and cook for 3 minutes more.
To assemble: Place cooked gnocchi on a large serving platter. Add the salsa nera and gently toss to cover gnocchi with sauce.
Crespelle with Berries and Cognac
- 2 cups all purpose flour or Eagle Brand Ultra Grain flour
- 1/4 cup sugar or 2 tablespoons Truvia for Baking
- 1/2 teaspoon salt
- 2 cups low fat milk
- 2 large eggs or 1/2 cup egg substitute
- 1 tablespoon butter or Smart Balance Butter Blend, melted
- 1/2 teaspoon vanilla extract
- Cooking spray to coat crêpe pan, as needed
For berry sauce:
- 1 tablespoon unsalted butter (or Smart Balance)
- 1/2 cup granulated sugar or 1/4 cup Truvia for Baking
- 1/2 cup freshly squeezed orange juice
- 3 cups mixed berries
- 1/2 cup cognac
1. To make crepes: In a large mixing bowl, add the flour, sugar, salt, milk, eggs, butter and vanilla extract. Whisk batter well to remove any lumps, and then let the batter rest for at least 1 hour to ensure tender crêpes.
2. In a small, flat, round crêpe pan, heat the pan over medium heat and grease lightly with butter to prevent sticking.
3. With a ladle or small measuring cup, quickly pour a small amount of batter into the pan. Immediately tilt and swirl the pan to spread the batter in a thin, even layer that just covers the bottom of the pan. Cook for a few minutes, and then check the doneness of a crepe by carefully lifting one edge and looking underneath it for a golden color with specks of light brown. With a spatula, loosen the edge of the crêpe from the pan, flip it over, and cook on the other side until golden, about 30 seconds. Set aside crepes on individual dessert plates.
4. To make berry sauce: Melt butter in a sauté pan large enough to hold all of the ingredients. Add sugar and cook until it begins to caramelize. Add orange juice and reduce by half. Add berries and heat through.
5. To assemble: Once berries are hot, add the cognac, and ignite. Spoon over crepes and serve immediately.
- 8 Italian Cooking Courses for Garlic Lovers (theflyingfugu.com)
- Venetian Glass – Helzberg Exclusives & Collections – Learning Guide – Helzberg Diamonds (helzberg.com)
- Venice Secrets Revealed – Travel Insiders Name the Best of Venice (gustoitalia.wordpress.com)
- Off the eaten track in Venice (independent.co.uk)
- Remembering My Roots at the Rialto Market in Venice, Italy (jetsettimes.com)
- The most delicate city, manual Venice (jadecharms.wordpress.com)
- Venice, Italy (sacrefoie.com)
- Next on the list: Venice! (fenyastravels.com)
- Ciao Italia! – Venice, Italy (travelpod.com)
- day 3 – travel journal – venice, italy (rawsilkandsaffron.wordpress.com)
Do you eat the same food for three to four days in a row or eat the same food at the same meal day after day? Perhaps you eat peanut butter and jelly sandwiches for lunch every day. Or you always eat peanuts for a snack. Sound familiar?
It’s so easy to fall into an eating rut. Having the same breakfast, lunch, or dinner, day in and day out, offers convenience and comfort. No need to think about what to eat or where to find it.There are no surprises when you pour yourself a bowl of the same cereal for breakfast day after day.
The foods people get hooked on are the usual — burger and fries, chips and soda and pepperoni pizza. Rarely do you hear of anyone stuck on broccoli for days or months.
That doesn’t mean that eating the same thing again and again has to be unhealthy. One person who made an eating rut work to his advantage was Jared Fogel of Subway fame. In less than a year, he says, he lost 235 pounds on a diet of coffee for breakfast; a 6-inch low-fat turkey sub with extra veggies, baked chips, and diet soda for lunch; and a 12-inch veggie sub for dinner.
You’re probably the best judge of whether you’re in an eating rut. However, just in case you are in a rut, here are some ideas for getting out of that rut:
- Next time you go to the grocery store, venture out of the familiar aisles. Buy brown or wild rice instead of white, pita pockets instead of white bread, and pears instead of bananas.
- Challenge yourself to try one new food each week.
- Pick up a healthy dinner from a restaurant instead of having pizza delivered.
- Have the sandwich you usually choose for lunch for breakfast instead.
- Try slight alterations to your old standbys: accessorize your sandwich with spinach leaves instead of lettuce, stir sliced veggies into your scrambled eggs, choose a new type of cheese for your casserole.
- Don’t say “Yuck” when friends want to try an ethnic restaurant that serves unfamiliar cuisine.
- Visit a farmers market.
- Take a cooking class.
- Buy a new cookbook or get a subscription to a healthy cooking magazine.
Here are some new ways to prepare some classic foods:
Linguine with Clam Sauce
- 1/4 cup olive oil, divided
- 2 garlic cloves, minced
- 1/3 cup bottled clam juice
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 to 3/4 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 dozen littleneck clams
- 8 cups hot cooked linguine (about 1 pound uncooked pasta)
Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic; cook 3 minutes or until golden, stirring frequently. Stir in clam juice and next 5 ingredients (clam juice through clams). Cover and cook 10 minutes or until clams open.
Place pasta in a large bowl. Add 2 tablespoons oil; toss well to coat. Add clam mixture to pasta; toss again.
Spaghettini in Clam Broth with Cherry Tomatoes
- 1 small leek, thinly sliced into rounds
- Fine sea salt
- 2 cans minced clams, undrained
- 3 1/2 tablespoons extra-virgin olive oil, divided
- 1/4 cup dry white wine
- 6 oz. spaghettini or angel hair pasta or spaghetti
- 1/2 pound cherry tomatoes, cut in half
- 1 tablespoon finely chopped flat-leaf parsley
- 1 small carrot, peeled and thinly sliced into rounds
- 1/3 cup finely chopped green bell pepper
- 2 garlic cloves, minced
- 1 sprig fresh oregano, chopped
Wash the sliced leek well in a bowl of cold water, agitating it, then lift out and pat dry. Set aside.
Combine the undrained clams, 1 1/2 tablespoons oil and wine in a small bowl.
Bring a large pot of salted water to a boil. Cook pasta in the boiling water until al dente. Drain and set aside (do not rinse).
In a large skillet, heat remaining 2 tablespoons oil over medium heat. Add leek, carrot and bell pepper; cook, stirring frequently, 5 minutes.
Add tomatoes, garlic and 1/4 teaspoon salt. Cook 30 seconds; add clam mixture; gently simmer until carrot is tender, about 5 minutes.
Then add cooked pasta and parsley; toss just to combine. Top with plenty of fresh cracked pepper. Remove from heat.
Restaurant Style Baked Flounder With Crabmeat Stuffing
- 1 tablespoon butter
- 1/2 small onion, finely chopped
- 1/2 small red bell pepper, finely chopped
- 3/4 teaspoon Old Bay Seasoning
- 1/4 teaspoon salt
- 2/3 cup light cream
- 8 oz. crabmeat
- 3 teaspoons chopped parsley
- 4 flounder fillets
- 3/4 cup white wine
Heat a nonstick skillet over medium heat. Coat pan with nonstick cooking spray, add butter, then the onion and red pepper. Cook until softened, stirring occasionally about 4 minutes. Stir in 1/2 teaspoon of Old Bay, 1/8 teaspoon of the salt and the light cream.
Increase heat to medium high and bring to boil; cook for 1 minute or until thickened. Gently fold in crabmeat and 2 teaspoons of the parsley. Refrigerate 30 minutes.
Heat oven to 400 degrees. Coat a 13×9 inch baking dish with cooking spray. Place one of the flounder fillets, skinned-side up on work surface, then spoon 1/2 cup crab mixture onto one end of fillet; roll up, creating a small bundle. Repeat using remaining fillets and crab.
Transfer bundles to baking dish, seam side down, and sprinkle with remaining 1/4 teaspoon Old Bay, 1/8 teaspoon salt and 1 teaspoon parsley. Add wine to the pan; transfer to the oven. Bake for 20 minutes or until fish is solid white and flakes easily with a fork.
Shrimp and Mango-Stuffed Fish Fillets
4 flounder fillets
- 1/2 cup finely processed crumbs, from Italian bread, crusts removed
- 1 cup finely chopped shrimp (about 8 oz. shelled)
- 1/2 cup finely diced mango
- 2 tablespoons minced scallions
- 1 tablespoon diced pimientos, drained
- 1/2 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 teaspoon minced chives
- 2 tablespoons butter, melted
- 2 teaspoons lemon juice
- 1 teaspoon minced fresh parsley
- Dash paprika
Preheat oven to 375 degrees F. Coat a baking dish with nonstick cooking spray.
In a medium bowl combine all the stuffing ingredients. Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in baking dish.
Combine the butter and lemon juice and drizzle over the fish rolls. Sprinkle with paprika and parsley.
Bake, uncovered, at 375° for 20-25 minutes or until fish flakes easily with a fork.
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 (28 oz.) container Pomi tomatoes
- 1 (6 oz.) can tomato paste
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 eggs
- 3 cups ricotta cheese
- 1/2 cup parmesan or romano cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1 pound mozzarella cheese, thinly sliced
- 16 lasagna noodles
Preheat oven to 375 degrees F. Spray a 9x13x2 inch baking dish with olive oil cooking spray.
Heat oil in large saucepan and add garlic, basil, tomatoes, tomato paste, seasonings, salt and pepper. Simmer uncovered for 1 hour, stirring occasionally.
Beat eggs. Add ricotta and parmesan cheeses, salt and parsley. Refrigerate until needed.
Bring a large pot of water to a boil, add salt and cook lasagna noodles according to package directions. Drain.
Spread ½ cup sauce on the bottom of the baking dish. Top with 3 noodles, 1/3 ricotta mixture, 1/3 mozzarella, and 1/4 of the sauce. Repeat 2 more times. Top the last 3 noodles with sauce and cover tightly with foil. Bake 45 min. Let stand 15 minutes before cutting.
- 1/2 cup ricotta
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- Coarse salt and ground pepper
- 8 lasagna noodles
- 1 small garlic clove, minced
- 2 pints grape tomatoes, halved
- 2 zucchini (about 1 pound total), halved if large and thinly sliced
- 1 tablespoon torn fresh basil leaves, plus more for serving
- In a small bowl, combine ricotta, Parmesan, and the 2 teaspoons oil; season with salt and pepper.
- In a large pot of boiling salted water, cook noodles according to package instructions; drain and separate on kitchen towels. Cut each noodle in half.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add garlic and tomatoes; season with salt and pepper. Cook, stirring, until slightly broken down, about 3 minutes. Transfer tomatoes to a bowl.
- Add zucchini to the skillet; season with salt and pepper. Cook, stirring, until zucchini are tender, about 5 minutes. Transfer to another bowl and stir in basil.
- Place some tomatoes in each of four pasta bowls; top with a noodle and a spoonful of ricotta, some zucchini, and more tomatoes. Repeat layering twice, then top with remaining noodles and tomatoes. Garnish with basil.
BBQ Sirloin Steak
- 1/2 cup barbecue sauce
- 2 tablespoons orange marmalade
- Dash ground cinnamon
- 1 boneless beef sirloin steak (1-1/2 lb.), 1-1/2 to 2 inches thick
Heat grill to medium-high heat.
Mix barbecue sauce, marmalade and cinnamon.
Grill steak 8 to 10 min. on each side or until medium rare to medium (125 to 130 degrees), brushing with barbecue sauce mixture after turning steak. Let rest 5 minutes before slicing.
- 8 oz mushrooms, thinly sliced
- 2 stalks celery, thinly sliced on a diagonal
- 1 lemon, very thinly sliced
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil
- Kosher salt and pepper
- 1 -2 pound, 2 inch thick sirloin steak
- 2 cloves garlic, finely chopped
- 1 cup ketchup
- 1⁄4 cup fresh lemon juice
- 1⁄4 cup Worcestershire sauce
Heat oven to 400°F.
In a roasting pan, combine the mushrooms, celery, lemon slices, onion, oil, and 1/4 teaspoon each salt and pepper.
Season the steak with 1/2 teaspoon each of salt and pepper, rub in the garlic and place steak on top of the vegetables.
In a small bowl, whisk together the ketchup, lemon juice and Worcestershire sauce.
Spoon the ketchup mixture over the top of the steak and roast 30 to 35 minutes for medium-rare (when a meat thermometer registers 125°F). Transfer the meat to a cutting board and let rest at least 5 minutes before slicing. Serve the steak with the vegetables.
Fried Green Tomatoes with Remoulade Sauce
- 3 or 4 large firm green tomatoes
- 2 cups vegetable or peanut oil, for deep-frying
- 1 cup buttermilk
- 2 cups self-rising flour
- 1/2 teaspoon freshly ground black pepper
Slice the tomatoes 1/4-inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for the salt to pull the water out of the tomatoes, approximately 30 minutes. Drain on paper towels.
Add pepper to the self-rising flour in a shallow bowl. Pour buttermilk into another shallow bowl.
In a large skillet for deep-frying, heat the oil over medium-high heat.
Dip the tomatoes into buttermilk, then dredge them into flour. Deep-fry until golden brown. Drain on paper towels. Serve with the Remoulade Sauce.
- 1/4 cup mayonnaise
- 1 tablespoon chopped shallots
- 1 1/2 tablespoons capers, drained and chopped
- 2 teaspoons Creole mustard
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon kosher salt
Combine mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Chill.
Baked Green Tomatoes with Onion Relish
- 1 cup Italian seasoned Panko crumbs
- 1/4 cup extra virgin olive oil
- 3 tablespoons water
- 3 cloves garlic, minced
- 2 tablespoons Parmesan cheese, freshly grated
- 3 green tomatoes, each cut into 4 slices
- Sea Salt
Preheat oven to 400° F. Spray a baking sheet with cooking spray. Sprinkle the tomato slices lightly with sea salt.
Combine bread crumbs, olive oil, water, garlic, and Parmesan cheese in a small bowl. Place tomato slices in a single layer on the baking sheet. Divide the crumb mixture evenly over each tomato slice.
Bake about 20 minutes or until brown and crispy. Serve with Onion Relish.
- 2 teaspoons extra-virgin olive oil
- 2 large sweet onions, such as Vidalia, halved lengthwise and sliced
- 2 1/2 tablespoons sugar
- 1 large clove garlic, minced
- 1 teaspoon chopped fresh rosemary
- 1/4 cup distilled white vinegar, plus more to taste
- Pinch of salt
- Freshly ground pepper to taste
Heat oil in a 12-inch skillet over medium heat. Add onions and sugar. Cover and cook, stirring occasionally, until onions are soft and most of their liquid has evaporated, 10 to 20 minutes. Uncover and cook, stirring, until onions turn deep golden, 10 to 20 minutes more. (Add 1 or 2 tablespoons water if the onions start to stick.)
Add garlic and rosemary; cook, stirring, until fragrant, about 1 minute. Add 1/4 cup vinegar and cook until most of the liquid has evaporated, about 3 minutes. Season with salt, pepper and more vinegar, if desired.
- Easy Summer Recipe: Linguine with Clams (bumptobean.com)