Recipes

Heavenly Broiled Grouper

Heavenly Broiled Grouper

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Ingredients

Makes 6 to 8 servings

Prep: 10 min., Broil: 10 min.

Instructions

  • Place fillets in a single layer in a lightly greased 13- x 9-inch pan.
  • Stir together Parmesan cheese and remaining ingredients, and spread over fillets.
  • Broil 6 inches from heat 10 minutes or until lightly browned and fish flakes with a fork.

Notes & Wine Advice

Do not broil closer than 6 inches to heat or topping may burn before fish is done.
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Course; Fish

Greek Snapper

Greek Snapper

The oregano, olives, and feta cheese help give a Mediterranean twist to this snapper. Serve with a fresh green salad for a satisfying meal.
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Ingredients

Makes 6 servings

Prep: 22 min., Cook: 25 min., Bake: 20 min.

Instructions

  • Pour oil into a large skillet.
  • Place over medium heat until hot.
  • Add onion and garlic; cook 3 minutes or until tender, stirring constantly.
  • Stir in tomato and next 5 ingredients.
  • Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes.
  • Place snapper fillets in a greased 13- x 9-inch baking dish.
  • Spoon tomato mixture over fillets.
  • Bake, uncovered, at 350° for 20 minutes or until fish flakes with a fork.
  • Sprinkle with cheese and parsley.
  • Serve fish immediately.
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Course; Fish
Cuisine; European / Greece

Grilled Snapper With Orange-Almond Sauce

Grilled Snapper With Orange-Almond Sauce

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Ingredients

Makes 6 servings

Prep: 20 min., Grill: 12 min., Cook: 5 min.

Instructions

  • Rub fish fillets with oil.
  • Sprinkle evenly with salt and pepper.
  • Arrange thyme sprigs on hot charcoal or hot lava rocks on grill.
  • Coat food rack with cooking spray; place on grill over high heat (400° to 500°).
  • Place fish on rack, and grill 5 to 6 minutes on each side or until fish flakes with a fork.
  • Melt butter in a saucepan over medium-high heat; add almonds, and sauté 5 minutes or until butter is brown.
  • Remove from heat.
  • Stir in orange rind.
  • Pour sauce over fish.
  • Garnish, if desired.
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Course; Fish

Jack’s Fried Catfish

Jack’s Fried Catfish

Catfish is done when most of the bubbling stops and the fillets begin to float.
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Equipment

  • Dutch oven

Ingredients

Makes 4 to 8 servings

Prep: 10 min., Chill: 1 hr., Stand: 10 min., Fry: 4 min. per batch

Instructions

  • Place catfish fillets in a single layer in a shallow dish; cover with milk.
  • Cover and chill 1 hour.
  • Combine cornmeal and next 4 ingredients in a shallow dish.
  • Set aside.
  • Remove catfish fillets from refrigerator, and let stand at room temperature 10 minutes.
  • Remove from milk, allowing excess to drip off.
  • Sprinkle evenly with 1 teaspoon salt.
  • Dredge catfish fillets in cornmeal mixture, shaking off excess.
  • Pour oil to depth of 1¾ inches into a large cast-iron skillet or heavy-duty Dutch oven; heat to 350°.
  • Fry fillets, in batches, about 3 to 4 minutes (do not turn) or until golden brown.
  • Drain on wire racks over paper towels.
  • Serve with lemon wedges.
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Course; Fish

Potato-Crusted Catfish and Chips

Potato-Crusted Catfish and Chips

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Equipment

  • Dutch oven

Ingredients

Makes 4 servings

Prep: 15 min., Fry: 18 min.

Instructions

  • Pour oil to a depth of 4 inches into a large Dutch oven, and heat to 375°.
  • Fry potato strips, in 4 batches, 2 to 3 minutes or until golden.
  • Drain on paper towels, and sprinkle with 1 teaspoon salt.
  • Keep warm.
  • Sprinkle catfish fillets evenly with remaining ¼ teaspoon salt and pepper.
  • Combine cornmeal and instant potato flakes.
  • Dip fish in melted butter, and then dredge in cornmeal mixture.
  • Heat oil in Dutch oven to 400°; add fish, and fry, 2 fillets at a time, 2 to 3 minutes or until fillets float.
  • Drain on paper towels; serve with chips.
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Course; Fish

Catfish Classique

Catfish Classique

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Ingredients

Makes 4 servings

Prep: 30 min., Fry: 6 min. Per batch, Cook: 21 min.

Instructions

  • Combine egg and milk, stirring until blended.
  • Combine flour, 1 teaspoon salt, and 1 teaspoon red pepper in a shallow dish.
  • Dredge catfish fillets in flour mixture, dip in milk mixture, and dredge again in flour mixture.
  • Pour oil to depth of 2 inches into a Dutch oven; heat to 375°.
  • Fry fillets, 2 at a time, 6 minutes or until golden; drain on paper towels.
  • Set aside, and keep warm.
  • Peel and devein shrimp, if desired.
  • Melt butter in a large skillet over medium heat.
  • Add shrimp and garlic; sauté 4 minutes or until shrimp turn pink.
  • Remove shrimp from skillet, reserving drippings in pan.
  • Set shrimp aside; keep warm.
  • Add vermouth to skillet; bring to a boil, and cook 1 minute, stirring constantly.
  • Add whipping cream, half of green onions, lemon juice, remaining ¼ teaspoon salt, and remaining 1½ teaspoons red pepper; cook sauce 15 minutes or until thickened, stirring often.

Notes & Wine Advice

To serve, place catfish on a serving platter, and drizzle with sauce. Top with shrimp, and sprinkle with remaining green onions. Garnish, if desired.
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Course; Fish

Cheese Snack Bread

Cheese Snack Bread

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Ingredients

Makes 12 to 15 servings

Prep: 30 min.; Stand: 5 min.; Rise: 1 hr., 25 min.; Bake: 15 min.

  • ¾ cup milk
  • 2 tablespoons shortening
  • 1 tablespoon sugar
  • 1 ¼-ounce envelope active dry yeast
  • ¼ cup warm water 100° to 110°
  • 2¼ cups all-purpose flour
  • 1 teaspoon salt
  • 1 large egg lightly beaten
  • 2 cups 8 ounces shredded sharp Cheddar cheese
  • ⅓ cup milk
  • ¾ teaspoon grated onion
  • ¼ teaspoon salt
  • 1½ teaspoons caraway seeds or poppy seeds

Instructions

  • Heat milk to 130°.
  • Remove from heat; add shortening and sugar, stirring until shortening melts.
  • Cool to 100° to 110°.
  • Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes.
  • Combine milk mixture, yeast mixture, flour, and 1 teaspoon salt in a large bowl; stir well.
  • Turn dough out onto a heavily floured surface; knead until smooth and elastic (about 3 minutes).
  • Place dough in a well-greased bowl, turning to grease top.
  • Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
  • Punch dough down, and place in a greased 13- x 9-inch pan; gently press dough evenly in the pan.
  • Cover and let rise in a warm place, free from drafts, 40 minutes or until doubled in bulk.
  • Combine egg and next 4 ingredients; spread over top of dough.
  • Sprinkle with caraway seeds.
  • Bake at 425° for 15 minutes.
  • Serve warm.
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Course; Bread / Cheese

Caramel Sauce

Caramel Sauce

Try this sweet sauce over ice cream, too.
Deel op Facebook Print Recipe

Ingredients

Makes 2½ cups

Prep: 3 min., Cook: 35 min., Stand: 1 min.

Instructions

  • Combine first 3 ingredients in a medium saucepan over medium heat until butter melts, stirring occasionally; remove from heat.
  • Bring sugar, water, and lemon juice to a boil in a Dutch oven over high heat, stirring occasionally.
  • Reduce heat to medium-high, and boil, stirring occasionally, 8 minutes or until mixture begins to brown.
  • Reduce heat to medium; cook 5 minutes or until caramel-colored, stirring occasionally.
  • Gradually whisk cream mixture into sugar mixture, whisking constantly.
  • Remove from heat; let stand 1 minute.
  • Whisk until smooth.
  • Cook over medium-low heat until a candy thermometer reaches 230° (thread stage); cool.
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Course; Sauce

Saffron and Golden Raisin Breakfast Bread

Saffron and Golden Raisin Breakfast Bread

Put your bread machine to work mixing this dough. We liked the bread best sliced and toasted
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Equipment

  • bread machine

Ingredients

Makes 1 Loaf

Prep: 7 min., Stand: 5 min., Rise: 1 hr., Bake: 32 min.

Instructions

  • Combine saffron and 2 teaspoons water in a small bowl; let stand 5 minutes.
  • Place saffron mixture, 2 egg yolks, ¾ cup warm water, and next 5 ingredients, including yeast packet from bread mix, in a bread machine.
  • Set bread machine to “dough” setting according to maufacturer’s instructions; start machine.
  • When dough cycle is complete, turn dough out onto a lightly floured surface, and knead several times.
  • Form dough into a loaf, and place in a greased 9- x 5-inch loaf pan.
  • Let dough rise in a warm place (85°), free from drafts, for 1 hour or until doubled in bulk.
  • Combine remaining egg yolk with 1 tablespoon water.
  • Brush tops of loaves with egg wash, and sprinkle with turbinado sugar.
  • Bake at 350° for 32 minutes or until golden.
  • Remove from pan, and cool completely on a wire rack.

Notes & Wine Advice

For testing purposes only, we used Fleischmann’s Bread Machine Country White Bread Mix.
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Course; Bread / Bread Machine

Make-Ahead French Toast With Strawberry Sauce

Make-Ahead French Toast With Strawberry Sauce

Challah bread is a rich egg bread with a light, airy texture.
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Ingredients

Makes 10 servings

Prep: 25 min., Chill: 8 hrs., Bake: 45 min.

Instructions

  • Arrange half of challah bread in a lightly greased 13- x 9-inch pan.
  • Sprinkle with cheese pieces, and top with remaining bread.
  • Whisk together eggs and next 3 ingredients; pour over bread mixture, pressing bread cubes to absorb egg mixture.
  • Cover and chill 8 hours.
  • Bake, covered, at 350° for 25 minutes.
  • Uncover and bake 20 more minutes.
  • Heat sliced strawberries and strawberry preserves in a saucepan over low heat, and serve over toast.

Notes & Wine Advice

 
*Substitute French bread for challah.

To Lighten:

Substitute 1 (8-ounce) package Neufchâtel cheese for cream cheese, 1½ cups egg substitute for eggs, and 4 cups fat-free half-and-half for regular half-and-half.
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Course; Bread / Breakfast