Wednesday, March 31, 2010

Date Night Trout Almandine

This has to be one of our all-time favorite fish recipes. We have it often.

Printable Recipe:
2 Tablespoons sliced almonds
3 Tablespoons butter, divided use
2 teaspoons vegetable oil
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon fresh black pepper
2 boneless, skinless trout fillets ( I use tilapia)
1/4 cup fresh parsley leaves
1/4 cup dry white wine
1 Tablespoon plus 1 teaspoon fresh lemon juice
   Toast almonds in oven or on top of stove for 4-5 minutes. Remove the almonds and set aside until the fish is done.
   Meanwhile, begin heating 1 Tablespoon of the butter and the vegetable oil over medium heat in a 12-inch nonstick skillet. Salt, pepper, and flour the fish. Shake off the excess flour.  Add the fillets to the skillet.
   Cook the fillets until they are golden brown brown on one side, 4-5 minutes. While the fish cooks, chop parsley leaves until finely chopped and set aside. Turn the fish and cook until the fillets are brown on the second side, about 4 minutes more. They should flake easily with a fork. Remove each fillet to a serving plate.
   Add the wine to the skillet, scraping the bottom to remove any brown bits. Add the lemon juice. Add the remaining 2 tabelspoons butter to the skillet, cut it into 2 pieces and swirl the butter in the skillet just until it melts. Remove the skillet from the heat.
   To serve, drizzle the butter mixture evenly over the fillets. Scatter 1 Tablespoon toasted almonds and some parsley over each fillet. Serve at once.

Thursday, March 25, 2010

Don Strange's Barbecue Brisket

Jud has been looking for the perfect barbecue recipe for as long as I have known him ((39years as of this year). He tried this Don Strange recipe today and made a little variation which I will write in italics. We loved it. I may throw all the other recipes away so we won't be tempted to try one of them.  You might want to double the recipe for the rub because it is good on any beef you grill.  This was a recipe that The Express News published from Don Strange who is a famous caterer in San Antonio area.

Printable Recipe:

Make a rub by the following 8 ingredients
1 Tablespoon dried thyme leaves
1 Tablespoon paprika
2 teaspoons freshly ground black pepper
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper (less if you don't like spicy/hot)
1/2 teaspoon ground cumin
2 1/2-3 lb beef brisket, trimmed of fat
1/2  teaspoon liquid smoke flavoring
2 Tablespoons worcestershire sauce
barbecue sauce of your choice for serving
Combine first 8 ingredients in a small bowl; set aside. Rub brisket all over with liquid smoke and worcestershire sauce, then rub with the spice mixture.
Prepare smoker according to manufacturer's directions. If using a covered grill, build your fire on one side and set the meat as far away as possible on the other side. The fire should be smoldering, and the temperature inside the covered grill should never get above 220 degrees. To maintain that temperature, you'll need to feed the fire with additional wood chunks or coals about every 1/2 hour.
Roast the brisket in smoker for up to 8-10 hours (Jud did it for 1 1/2 hours) or until fork tender. An easy way to check is to insert a large fork directly down into the meat and try to lift it. If the brisket won't hold on to the fork, it's done. Remove from fire, trim off excess fat and slice. Serve with barbecue sauce.
Jud smoked the meat for 3 hour and then brought it inside and placed it in the crock pot with some barbecue sauce. He cooked it for 5-6 hours in the crock pot. After 6 hours in the crock pot he tested it to see if it was fork-tender. Then, he took out the meat and tossed the barbecue sauce away. We served extra fresh sauce at the table. Awesome!
I opened a can of beans and made some potato salad. Great meal!

Monday, March 8, 2010

Coconut Chicken Chili

1 Tablespoon olive oil
12 oz. skinless, boneless, chicken breasts, chopped
1 large onion, chopped
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground ginger
1/4 teaspoon cayenne pepper
1 Tablespoon all-purpose flour
1- 14oz. can coconut milk
2 Tablespoons peanut butter
1- 15oz. can cannellini beans, drained, and rinsed
3 medium carrots, copped fine or shredded
1 stalk celery, diced
1 medium green onion, sliced
5 cloves garlic
2 Tablespoons chopped fresh basil
In a large dutch oven, cook chicken, onion, chili powder, ginger, 1 teaspoon salt, 1/2 teaspoon black pepper, and cayenne pepper in hot oil over medium-high heat for 6-8 minutes until chicken is no longer pink. Stir in flour and cook 1 minute more. Stir in coconut milk, peanut butter, and 1 cup water. Bring to a boil, stirring occasionally. Stir in beans, carrots, celery, green onion, garlic, and chopped basil. Return to boiling, reduce heat, simmer covered for 10 minutes. Serve over rice and top with fresh basil.

Thursday, March 4, 2010

Honey Mustard Pork Tenderloin

I made this for my hiking buddies when we went to Leakey.  It comes from Cooking Light.

3/4 cup honey
6 tablespoons light brown sugar
6 tablespoons cider vinegar
3 tablespoons dijon mustard
1 1/2 teaspoons paprika
4 (3/4 - 1 lb) pork tenderloins
1 teaspoon salt
1 teaspoon pepper
Stir together first 5 ingredients until well blended.
Place pork in a greased 15 X 10 inch jellyroll pan; sprinkle evenly with salt and pepper. Pour honey mixture evenly over pork.
Bake 375 degrees for 20-30 minutes or until a meat thermometer inserted into thickest portion of pork registers 160 degrees, basting occasionally. Remove pork to a wire rack, and let stand 10 minutes before slicing.
Pour pan drippings into a 3 quart saucepan, and cook, stirring often, over medium-high heat until slightly thickened.
I did not have any pan drippings. I did not use all of the barbeque sauce because I only made two tenderloins so I cooked that slightly until thickened and used as a sauce for the pork tenderlolins.