Black Bass with Tomatoes

Sorry about the lack of picture but the link has died.  I was digging through old recipes and discovered I hadn't blogged yet about the fish we had for our non-traditional, Italian-style 5-course Thanksgiving dinner.  

Black Bass with tomatoes is another fabulous recipe from Mario Batali.  Like lots of his other dishes, this is simple with few ingredients, but those ingredients count making it a wonderland in the mouth.

My fish monger didn't have black bass, so we used sea bass instead (a favorite of ours!).  This was the "secondo" course and we served it with crusty bread and broccoli rabe.  If you are a fan of fish and need a new way to cook it, I highly recommend his one!

Black Bass with Tomatoes (Mario Batali)

• 1/4 cup extra-virgin olive oil
• 1 medium red onion, thinly sliced
• 1 clove garlic, roughly chopped
• 2 tablespoons chopped mint leaves, plus 1 tablespoon
• 2 tablespoons chopped fennel tops, plus 1 tablespoon
• 1/2 tablespoon red chile flakes
• 1 (16-ounce) can San Marzano tomatoes, drained, crushed by hand
• Salt and pepper, to taste
• 4 small scorpion fish, cleaned and rinsed (or 2 red snapper, 1 1/2 pounds each)
• 1/2 bunch Italian parsley, finely chopped to yield 2 tablespoons

In a 12 to 14-inch saute pan, heat the olive oil over medium-high heat. Add the onions, the garlic, the herbs, and chile flakes: cook until the garlic is lightly browned and onion is softened, about 8 to 10 minutes. Add the tomatoes and salt and pepper, to taste, and cook, uncovered, for 15 minutes.

Meanwhile, place the fish in a pan that just holds them.

When the sauce has cooked, pour it over the fish and place the pan over low heat. Cook, covered, for 10 minutes, until the fish are cooked through. Sprinkle with the parsley and the herbs and serve immediately.

pork from mario batali

I'm reaching back to late last fall for this recipe from Mario Batali.  Do not look at the drab peppers and turn away.  This has great flavor, and the recipe calls for red and yellow peppers but due to their price I made a substitution.

So although it could be a prettier dish, that is the only change I would make.  The pork comes out very moist and the capers lend a pucker to the peppers that charges up their flavor.  This is one of those dishes that would be quick and easy on a weeknight but, with the multi-colored peppers, can work great for company!

Pork Chops with Peppers and Capers (Mario Batali)

• 6 pork chops, pounded thin by your butcher
• Salt and pepper, to taste
• 1 cup flour
• 3 tablespoons extra-virgin olive oil
• 1 cup dry white wine
• 1 red, 1 yellow and 1 green sweet bell pepper, cored and cut into thin strips
• 5 bulb onions, cut into concentric rings, with the green tops sliced and reserved
• 1/4 cup black olives, pitted and chopped
• 1 tablespoon capers with their brine

Season the pork with salt and pepper on both sides. Dredge the pork in the flour.

In a 14 to 16-inch saute pan, heat the olive oil over high heat until smoking. Cook the pork in the olive oil until browned on both sides and remove to a plate. Add the wine and deglaze the pan, stirring with a wooden spoon to loosen the brown bits adhering to the bottom of the pan. Add the peppers, onions, olives, capers and bring to a boil. Lower the heat and place the pork chops into the pepper mixture. Simmer for 10 minutes, season to taste with salt and pepper, stir in the onion tops slices and serve.

Korean Clear Noodles

I have never made Korean food before and have only eaten it one or two times so I have no ideas if it is authentic.  What I do know, however, is it was very tasty. 

The meat, vegetables and noodles come together beautifully presenting a fresh mix with a mild flavor.  Recipes like this are very forgiving in that the meat can be changed to chicken, the green beans to asparagus etc.  Saifun (dried bean threads) were not available at my store so I used rice noodles instead.  This is one of those "repeater" recipes that would be great for a nice elegant company presentation!

Korean Clear Noodles with Mixed Vegetables (Sunset Magazine)

6 ounces dried bean threads (saifun)

8 dried shiitake mushrooms (1 oz.)

About 6 ounces beef flank steak

4 tablespoons Asian sesame oil

5 tablespoons soy sauce

2 tablespoons sliced green onion, plus 3 whole green onions

1 tablespoon sugar

1 clove garlic, peeled and pressed or minced

1 yellow onion (8 oz.), peeled and sliced into 1/4-inch-thick slivers

1 cup coarsely shredded carrots

1 cup diagonally sliced (1/4 in. thick) green beans

About 1/4 teaspoon pepper

Salt

1 tablespoon toasted sesame seeds

1. In a 3- to 4-quart covered pan over high heat, bring 2 quarts water to a boil. Immerse bean threads in water and stir to separate; cover and remove from heat. Let stand until noodles are soft, 3 to 5 minutes. Drain well. With scissors, cut into 6-inch lengths.

2. Rinse mushrooms and place in a small bowl with enough hot water to cover; let stand until soft, about 15 minutes. Lift mushrooms from soaking liquid (reserve liquid for another use or discard) and squeeze dry. Cut stems off mushrooms and discard. Cut mushroom caps into 1/4-inch-wide strips.

3. Rinse beef and pat dry. Chop beef into 1/4-inch pieces. In a bowl, mix meat with 1 teaspoon sesame oil, 2 tablespoons soy sauce, sliced green onions, 1 teaspoon sugar, and the garlic. Cover and chill at least 30 minutes or up to 2 hours.

4. Meanwhile, trim root ends from green onions; cut into 2-inch lengths, including green tops.

5. In a 12-inch nonstick frying pan or a 5- to 6-quart nonstick pan over medium-high heat, stir 2 teaspoons sesame oil and the yellow onion until slightly softened but not limp, about 2 minutes. Pour into a large bowl. Return pan to medium-high heat, and add 1 more teaspoon sesame oil, the carrots, and the green onion lengths. Stir until green onions are slightly wilted, about 1 minute; add to bowl. Return pan to medium-high heat and add 2 more teaspoons sesame oil, the mushrooms, and the green beans; stir until mushrooms are lightly browned, about 2 minutes. Add to bowl.

6. Return pan to medium-high heat; add 1 tablespoon sesame oil and the beef mixture. Stir until lightly browned, 2 to 3 minutes; add to bowl. Return pan to heat and add drained noodles, 3 tablespoons soy sauce, 1 tablespoon sesame oil, 2 teaspoons sugar, and 1/4 teaspoon pepper; stir until noodles are hot, 1 to 2 minutes. Pour into bowl with vegetable-beef mixture. Mix well, adding salt and pepper to taste. Pour into a bowl; sprinkle with sesame seeds.

Jalapeno Popper Dip

One more recipe from the Super Bowl, before we get too far away from it...

First of all, you know me - any recipe where I get to roast peppers is an instant winner!  Now this one didn't call for the roasting, but I love to do it and it lends a nice smoky flavor, so why not!

I'm not sure where the original recipe came from.  I found it from a blogger who found it from a blogger etc.  Each has made their own changes, including me, and I encourage you to do the same. 

Know going in, this is a rich treat.  But really, would it be a Super Bowl party if you served salads?  It has a well-balanced flavor with a slow, mild heat that hits you in the back of the throat.  I served it with tortilla chips but it would also be fabulous with a crusty bread, lightly toasted. 

If I were you, I would find a quick reason to throw a party and make this dip.  Maybe the college basketball finals?

Jalapeno Popper Dip

2 (8 ounce) packages cream cheese, softened

1/2 cup mayonnaise

1/2 greek yogurt

2 jalapeno peppers, roasted

1/2 cup shredded Mexican style cheese

1/2 cup shredded mozzarella cheese

1 cup Panko bread crumbs

1/2 cup freshly grated parmesan cheese

1. Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray.

2. Using an electric mixer, blend the cream cheese and mayonnaise until smooth.

3. Stir in green chilies, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish.

4. Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture.

5. Spray the Panko and parmesan with a quick spray of non-stick cooking spray.

6. Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.

Cheesecake Recipes

I thought for this edition of the blog I'd share something I wrote for another site.  I am a recipe "expert" for Bestcovery.com and I recently reviewed cheesecake recipes.  

photo by creampuffsinvenice

Cheesecake is like an American pastime. It's almost as all-American as apple pie, but a heck of a lot richer. Unlike apple pie, however, cheesecake is very versatile and comes in different shapes and forms. At the head of the pack is New York style with its creamy demeanor followed by the obviously non-American but still popular Italian-style with its dried crumb. Cheesecake, although a rich elegant treat, can be made low calorie without anyone knowing, and if ease is needed, there are many no-cook styles out there. Bestcovery knows that the true cheesecake lover wants to try a little of each, so we have found the best recipes in each category. So make a shopping list and prepare your friends because cheesecake season has arrived.

  

Find the recipes here.

Lindrusso's Spinach Balls

So my group of foodie friends may laugh at me for reviewing this recipe.  After all, we have been using this recipe for years.  It is almost an old friend instead of a new recipe.  However it is viewed, it is still very popular amongst the "gang" and is still used frequently....

So this appetizer was made popular on the Cooking Light Bulletin Board years ago by member Lindrusso.  It has been passed around, discussed, debated, and well loved.  This is the first time I have made it for Bo and his friends.  He LOVED it!  He declared it one of his favorites.  I served it at our Super Bowl party amongst the other fun apps with a spicy mustard and those little rounds balls of deliciousness flew off the table!

Now for the details.  Of all the times I have made this, this is hte first time I have followed the recipe to a "T."  I usually don't use the stuffing mix.  I usually use Italian style bread crumbs - and I have to say I prefer my usual way.  So from now on, bread crumbs. 

I have given you the recipe as-written.  Please make it and have fun!

SPINACH BALLS

2 packages frozen chopped spinach -- (10-ounce), thawed and squeezed dry
2 cups crushed herb stuffing mix -- (Peppridge Farms seasoned bread crumbs)
1 cup firmly packed grated Parmesan cheese
1/2 cup butter -- melted
4 scallions -- chopped
3 beaten eggs
1 dash nutmeg

Combine all ingredients in a large bowl. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake. Arrange spinach balls on an ungreased cookie sheet and bake 10 to 15 minutes at 350 or until lightly browned. Serve with your favorite mustard for dipping.

Sunset Chiles Rellenos Breakfast Casserole

Please Please PLEASE don't get tired of my Sunset cookbook.  I haven't yet and I'm the one cooking from it!

Bo has said he thought I belong in California - I'm his "little hippie," I love farmers markets, and I love the variance of cuisines that all converge in California.  So the Sunset cookbook was made for me!  And here is another winner..

Ok - this was one of those OMG moments; it was spicy plus sweet from the chorizo.

I used a veggie chorizo because that is what I had in the freezer  but to be honest that is what I will use next time because the flavor was nice and you couldn't tell the difference.

Find some adventurous eaters and have a ball! (ps - this is great grilled between bread for your husband's breakfast for days to come!)

Chiles Rellenos Breakfast Casserole (Sunset Cookbook)

8 poblano chiles
3/4 pound fresh high-quality Mexican chorizo
1 cup crumbled cotija cheese
1 teaspoon minced fresh oregano leaves
12 eggs
1/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup freshly shredded jack cheese

1. Preheat broiler. Lay chiles in a single layer on a baking sheet. Cook about 4 in. from broiler until chiles are blistering and black, about 5 minutes. Turn chiles over and broil until blistering and black all over, about 5 minutes. Put chiles in a large metal bowl and cover with foil or plastic wrap. Let sit 15 minutes.
2. Peel chiles and discard skins. Cut off stem ends and discard; remove seeds. Set chiles aside on layers of paper towels to dry.
3. Meanwhile, in a large frying pan over medium-high heat, cook chorizo, stirring occasionally to break up the meat, until cooked through, about 4 minutes.
4. Preheat oven to 375°. In a large bowl, mix chorizo, cotija, and oregano. Stuff chiles with mixture and lay them in an 8- by 12-in. baking dish.
5. In a large bowl, whisk eggs until they are thoroughly broken up and uniform in color and texture. Whisk in flour, baking powder, and salt. Sprinkle chiles with 1/2 the jack cheese. Pour egg mixture over chiles and sprinkle with remaining jack.
6. Bake until top starts to brown and the eggs are set but still soft, about 30 minutes.

Garlicky Shrimp Tacos

I again look to my fabulous Sunset Cookbook for dinner and again it does not disappoint.  A nice hit of heat is mellowed by the even nicer garlic burst.  Wrap it a fresh warm corn tortilla, serve some rich, brothy black beans on the side, and crack open a cold crisp beer.  The troubles of your day will melt away! 

Garlicky Shrimp-Cilantro Tacos (Sunset Cookbook) 

1/4 cup vegetable oil
1 pound white onions, peeled and thinly sliced
2 or 3 serrano chiles, stemmed, seeded, and thinly sliced (see Notes)
4 tablespoons butter
3 tablespoons finely chopped garlic
2 1/2 pounds shrimp (21 to 25 per lb.), peeled, deveined, and halved lengthwise
1 cup coarsely chopped fresh cilantro
Kosher salt
32 corn tortillas, warmed (5 to 6 in.; see Notes)
2 limes, cut into wedges

1. Heat oil in a large frying pan over high heat. Add onions and chiles and cook, stirring frequently, until onions are lightly browned, about 10 minutes. Pour vegetables into a bowl and set aside.

2. Melt butter in same frying pan over medium-high heat, add garlic, and stir until sizzling, about 1 minute. Add half of shrimp to pan. Stir often until shrimp are bright pink and no longer wet-looking in thickest part (cut to test), about 5 minutes; transfer shrimp to bowl with reserved vegetables. Add remaining shrimp to pan and cook as above, then return cooked shrimp and vegetables to pan and stir everything together until hot, 2 to 3 minutes. Add cilantro and salt to taste.

3. Serve shrimp in a large bowl with tortillas (use 2 tortillas, stacked, per taco), accompanied by lime wedges to squeeze over top.

Baked Eggs with Swiss Chard, Onions, and Serrano Ham

I found this recipe on Rick Bayless' website.  He is so wonderful about publishing his fabulous recipes, and he has a test kitchen which also publishes recipes.  That is where this one came from. 

I made lots of changes to the original printing, but I kept the spirit alive.  I used pruscuitto instead of ham (because I had some) spinach and arugula (because I had some) and homemade salsa instead of red pepper sauce (again, I had some)

But honestly, the essence is there.  This is a wonderful dish for a brunch or light dinner. 

Baked Eggs with Swiss Chard, Onions, and Serrano Ham (From Deb's Test Kitchen)

1 tablespoon olive oil
4 ounces (1/8-inch thick slices) serrano ham, cut into 1/2-inch dice
1 large white onion, diced (1 cup)
1 pound swiss chard, thick stems cut out and discarded, sliced into 1/2-inch strips
Salt
6 large eggs
About 1 cup Roasted Red Pepper Ancho Sauce (recipe below)
1/4 cup grated queso anejo or other garnishing cheeses like parmesan or romano
1/4 cup chopped cilantro for garnish

Heat the olive oil in a very large (12-inch) skillet over medium high heat.  Scoop in the diced serrano ham and cook until crispy, about 5 to 6 minutes.  Remove the serrano using a slotted spoon to a plate lined with paper towels.  Drain off all but 1 tablespoon fat from the skillet and return it to the stove.  Scrape in the onions and cook until golden brown, about 6 minutes.  Add the swiss chard, 1/4 cup water, and 1/4 teaspoon salt.  Stir and continue cooking for 7 to 8 minutes or until the swiss chard is tender.  Divide the swiss chard and onion mixture between the six 6-ounce ramekins and top with the crispy serrano pieces.  Wrap and refrigerate until you're ready to bake the next day.

Preheat the oven to 400 degrees.  Remove the ramekins and the Roasted Red Pepper Ancho Sauce from the refrigerator.  Crack an egg over the top of each filled ramekin.  Place the ramekins in a 13 x 9-inch casserole dish and wrap the top of the whole dish with aluminum foil.  Place the casserole dish on the center rack and bake for 20 to 25 minutes or until the eggs whites are just set. 

Carefully place each of the ramekins onto a plate, top with the Roasted Red Pepper Ancho sauce and sprinkle on the queso anejo and cilantro.  You're ready to serve.

Roasted Red Pepper and Ancho Sauce

2 large red peppers (approximately 1 pound)
3 tablespoons olive oil (divided use)
1 large white onion, peeled and cut into 1/4-inch slices
4 garlic cloves (peeled)
2 medium (1 ounce) ancho chiles, stemmed, seeded and torn into flat pieces
2 tablespoons sherry wine vinegar
1 canned chipotle chile en adobe sauce, seeded (optional)
Salt

---

Preheat the oven to 425 degrees.

Place the whole red peppers, onion slices and garlic on a large rimmed cookie sheet.  Drizzle on 1 tablespoon olive oil and toss so that all the vegetables are coated with the oil.  Place in the oven for 20 - 25 minutes, stirring occasionally until the onions are golden brown and the peppers are blackened in places.  You may need to remove the garlic cloves earlier.

Meanwhile, set a skillet over medium heat.  When hot, toast the chile pieces a few at a time, pressing them to the hot surface with a spatula until they are aromatic and lightened in color underneath—about 10 seconds per side. (If you see more than a whiff of smoke, they are burning.)  Transfer the toasted anchos to a bowl, cover with hot water, place a plate on top of the chiles to keep them submerged.  Soak for 20 minutes, drain and discard the soaking liquid.  Transfer to a blender jar. 
Place the roasted red peppers in a bowl, cover with a kitchen towel, and let cool.   After 5 minutes, rub off the blackened skins and discard the seeds.  Place in the blender along with the anchos.  Scoop in the roasted onions, garlic and the chipotle chile, if using.  Pour in the sherry wine vinegar, remaining 2 tablespoons olive oil, 1/4 cup water, and 1 1/2 teaspoons salt.  Blend until smooth.  Transfer to a airtight container and refrigerate until ready to use.  It'll keep for several weeks in the refrigerator.

Merlot Pot Roast

I had never made Pot Roast, so I was nervous.  Yes, I realize Pot Roast is an All-American food made by everybody - everybody but me!  And this was for company night, so I wanted it to be perfect!

Would the meat be fork tender?  Would it be over done?  These are the questions I continued to ask my foodie friends, my mom... really anyone who would listen!

You know what?  The recipe knows best.  And you know what else?  I'm not sure if it would have mattered what the meat was like because the sauce was so incredible I think we would have eaten it like soup!  Let me tell you a secret - I added a pound of mushrooms to the pot which only served to impart their earthy tones to the rich red merlot sauce.  So if you enjoy mushrooms like we do, try it!

Merlot Pot Roast (The Sunset Cookbook)

1 tied fat-trimmed boned beef chuck roast (3 to 3 1/2 lb.)
Fresh-ground pepper
1 tablespoon butter or olive oil
3 carrots (about 1/4 lb. each), rinsed and peeled
1 onion (1/2 lb.), peeled and chopped
2/3 cup chopped celery
3 cloves garlic, minced or pressed
1/2 teaspoon dried thyme
1/4 teaspoon black peppercorns
1 dried bay leaf
1 cup Merlot or other dry red wine
1/3 cup canned tomato paste
1 1/2 tablespoons cornstarch
1 tablespoon minced parsley
1 to 2 cups watercress sprigs, rinsed and crisped (optional)
Salt

1. Rinse beef, pat dry, and sprinkle generously all over with fresh-ground pepper. Melt butter in a 10- to 12-inch nonstick frying pan over high heat. When hot, add beef and brown well on all sides, 6 to 8 minutes total.

2. Meanwhile, cut carrots into sticks about 3/8 inch thick and 2 inches long. In a 4 1/2-quart or larger electric slow-cooker, combine carrots, onion, celery, garlic, thyme, peppercorns, and bay leaf. Set beef on vegetables; add drippings. In a small bowl, mix wine and tomato paste; pour over meat and vegetables.

3. Cover and cook until beef is very tender when pierced, 8 to 9 hours on low, 5 to 6 hours on high. If possible, turn meat over halfway through cooking.

4. With 2 slotted spoons, transfer meat to a platter; keep warm. Skim and discard any fat from cooking liquid. Turn cooker to high. In a small bowl, blend cornstarch with 1 1/2 tablespoons water; pour into cooker and stir often until sauce is bubbling, 10 to 15 minutes.

5. With a slotted spoon, lift vegetables from cooker and arrange beside meat. Garnish platter with watercress. Spoon sauce over meat. Slice meat and serve with vegetables and sauce, adding salt to taste. 

Caramelized Maui Onion Dip - Two Ways

Another recipe from my new Sunset Cookbook, this mimics the onion dip of the 70's.  Remember it?  The one that used the dried onion soup mix?  Well, now you can have it again without the chemicals but with almost the same ease.

The one change I made was to use plain yogurt instead of sour cream.  Make sure you caramelize the onions well - it makes their flavor mellow and it melts into the creamy mixture better.

 

And what if you have leftovers?  Well, I did and decided to have some fun with them.  I put the dip in the food processor with about 1 T of milk then the creativity flowed.  I threw in some cilantro, spinach and arugula.  Tasted, then added salt.  Found a few crumbles of feta and invited them to the party.  Then for the final piece of craziness I added about 3/4 of a fresh jalapeno.  I tasted adjusted the green stuff where needed then took it to a football party complete with tortilla chips (and carrots, just in case there were any health nuts)

And you know what?  It tasted great!

Caramelized Maui Onion Dip (Sunset Magazine)

2 tablespoons olive oil
2 Maui onions (or other sweet onions), halved and thinly sliced (about 5 cups)
1 cup sour cream
1/2 cup buttermilk
1 teaspoon kosher salt

1. Heat oil in a large nonstick frying pan over medium heat. Add onions and cook, stirring occasionally, until brown, sticky, and caramelized, about 20 minutes. If the pan starts to burn, reduce heat to medium-low and add 1 tbsp. water, stirring well. Transfer onions to a small bowl and chill until cold, about 1 hour.

2. Reserve 1 tbsp. onions. In a food processor, pulse remaining onions, sour cream, buttermilk, and salt just until combined. Transfer to a serving dish, top with reserved onions, and chill at least 1 hour.