October 11, 2008 in Recipes by danky
For a savory and simple dinner, serve this trout with some roasted potatoes and a green salad tossed with pears and crumbled blue cheese.
Makes 2 servings.
INGREDIENTS
1/2 cup hazelnuts
2 (10- to 12-oz) brook trout, cleaned
1 large egg
2 tablespoons vegetable oil
1 tablespoon unsalted butter
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh flat-leaf parsley
DIRECTIONS
Pulse nuts in a food processor until finely ground. Rinse trout and pat dry. Season with salt inside and out.
Beat egg in a pie plate. Spread ground nuts on a dinner plate. Dip both sides of trout first in egg and then nuts. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking and cook trout, shaking skillet to prevent sticking and turning once with a metal spatula, until browned on both sides and just cooked through, about 12 minutes total.
While trout is cooking, melt butter in a small saucepan and stir in lemon juice. Season with salt and pepper and keep warm. Pour over trout and sprinkle fish with parsley.
Tags: Crusted, Hazelnut, Recipe, Trout
October 11, 2008 in Recipes by danky
Franklin serves this dish like a green salad, but it’s also
Makes 4 servings.
INGREDIENTS
- 2teaspoons balsamic vinegar
- 2teaspoons fresh lemon juice
- 1teaspoon sugar
- 1/2teaspoon salt
- 1/4teaspoon black pepper
- 3tablespoons extra-virgin olive oil
- 1(1-lb) firm-ripe mango, peeled and cut into 1/2-inch cubes
- 1large tomato, cut into 1/2-inch cubes
- 1small red onion, halved lengthwise and thinly sliced crosswise
- 1/3cup fresh cilantro leaves
DIRECTIONS Whisk together vinegar, lemon juice, sugar, salt, and pepper until sugar is dissolved, then add oil, whisking until emulsified. Add remaining ingredients and toss until coated.
Tags: Mango, Recipe, Salad
October 11, 2008 in Recipes by danky
INGREDIENTS
- ingredients
-
2 1/2 cups (287 g) all-purpose flour
-
1 1/4 cups (285 g) granulated sugar
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3/4 cup (170 g) dark brown sugar, packed
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1 cup (110 g) dutch processed cocoa powder
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2 1/4 tsp baking soda
-
1 1/2 tsp salt
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2 1/4 cups (18 fl oz or 540 ml) buttermilk
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1 cup (230 g) unsalted butter, room temperature
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2 large eggs
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1 1/2 tsp pure vanilla extract
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6 oz (168 g) melted semisweet fine quality chocolate
DIRECTIONS 1. Heat oven to 350°F (175°C). Butter and parchment line two 8×2-inch (20×5-cm) baking pans.
2. Measure all ingredients (except the chocolate) into a large mixer bowl.
3. Blend for 30 seconds on LOW speed, scraping bowl constantly.
4. Blend in the melted chocolate and beat 3 minutes on HIGH speed, scraping the bowl.
5. Spoon into the pans and level them well with an offset spatula.
6. Bake layers for 45 to 50 minutes or until a toothpick inserted comes out clean.
Storage: Double wrap the cake in plastic wrap.It will keep in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
Yield: two 8-inch (20-cm) cakes
Tags: Cake, Chocolate, Fudge, Recipe
October 11, 2008 in Recipes by danky
Active time: 15 min Start to finish: 15 min
Makes about 3/4 cup (serving 4).
INGREDIENTS
- 1 1/2cups fresh mint
- 1/4cup finely chopped red onion
- 3tablespoons water
- 2tablespoons fresh lime juice
- 1tablespoon fresh orange juice
- 1teaspoon finely grated fresh orange zest
- 1tablespoon sugar
- 1/4teaspoon kosher salt
- 1fresh mildly hot red chile such as red jalapeño, finely chopped
DIRECTIONS Pulse all ingredients in a food processor until mint is coarsely chopped.
Cooks’ notes:
• The red jalapeño adds nice color, but if you can’t find red, a seeded green one is fine.
• Don’t make chutney ahead, because mint will discolor.
Tags: Chile, Chutney, Mintange, Recipe
October 11, 2008 in Recipes by danky
Active time: 1 hr Start to finish: 1 hr
Makes 12 tacos, serving 4 to 6
INGREDIENTS
6 cups plus 6 tablespoons canola or vegetable oil
12 taco shells
1 tablespoon fresh lime juice
4 skinless, boneless red snapper fillets (2 lb), cut into 1-inch pieces
6 scallions, chopped
2 canned chipotle chiles in adobo, finely chopped
3 cups arugula or watercress, torn into bite-size pieces
3 cups avocado and tropical-fruit salsa
DIRECTIONS
Heat 6 cups oil in a deep large saucepan over moderately high heat until a deep-fat thermometer registers 375°F, then fry taco shells, 2 at a time, turning occasionally, until a shade darker, about 1 minute. Transfer to paper towels to drain and season with salt.
Whisk together lime juice, 3 tablespoons oil, and salt and pepper to taste for dressing.
Season fish with salt and pepper. Heat remaining 3 tablespoons oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sauté scallions, stirring, 1 minute. Add fish and sauté, stirring occasionally, until just cooked through, about 3 minutes. Remove skillet from heat and gently toss fish with chipotles.
Toss arugula with dressing and salt and pepper to taste.
Fill taco shells with arugula, fish mixture, and salsa.
Tags: Crispy, Fruit, Recipe, Salsa, Snapper, Tacosvocado, Tropical
