Please note this page is purposely set to the left for printing purposes. You can access Warren's previous monthly recipes in "THE ARCHIVES". Warren Kenieriem February 25th Here it is, another Lenten Friday, and a good reason to fix some fish. I really enjoy seafood. The Omega 3 oils are good for my heart. It is usually quick to prepare. It is always very tasty. And, I guess I just plain like seafood! Served with your choice of vegetables, potatoes or whatever there is a mighty healthy and good looking plate to put before you and your guests. Incidentally, I saw an article a few days ago (I can't remember where) that claimed "frozen vegetables were, in fact, fresher than fresh vegetables". Confused? So was I until I read the entire article. It’s kind of simple! Most frozen vegetables are picked, rushed to a packing plant, trimmed and cleaned as necessary, packaged and flash frozen. Fresh vegetables may be picked, transported for several days and then sit in a display case in a market for some more time before you can cook them. Another feature in favor of frozen is the savings in time in your kitchen. Merely open the bag or box, pop the veggies in boiling water or a steamer and serve. No trimming, washing or other mess. How about that? Here are a few fish recipes. Enjoy! Baked Parmesan Fish 1/3 cup grated Parmesan cheese 2 tablespoons all purpose flour 1/2 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon pepper 1 egg 2 tablespoons milk 4 Orange Roughy or other white fish fillets (4 ounces each) In a shallow bowl, combine the Parmesan cheese, flour, paprika, salt and pepper. In another bowl, beat egg and milk. Dip fish fillets into egg mixture, then coat with the Parmesan mixture. Arrange in a greased 13 x 9 x 2 inch baking dish. Bake, uncovered, at 350 F for 25 - 30 minutes or until fish flakes easily with a fork. Makes: 4 servings Caribbean Bundles Prep time: 25 minutes Cooking time: 20 - 25 minutes Serves: 4 4 fresh or frozen sole, flounder or other fish fillets, 1/4 inch thick 3/4 pounds fresh asparagus or one 8 ounce package frozen asparagus spears 2 medium tomatoes, peeled and cut up (1 cup) 1/2 cup sliced fresh mushrooms 1/4 cup thinly sliced celery 1/4 cup chopped onion 1/4 cup dry white wine 1 clove garlic, minced 2 teaspoons snipped fresh mint or 1/2 teaspoon dried mint, crushed 1/2 teaspoon dried basil, crushed 1/4 teaspoon salt Thaw fish, if frozen. Cut the fresh asparagus spears into about 6 inch lengths. In a covered saucepan cook the cut fresh asparagus in a small amount of boiling salted water for 8 to 10 minutes or till almost tender, or, cook the frozen asparagus spears according to the package directions. Drain the cooked asparagus well. Sprinkle the fish fillets with a little salt. Place the cooked asparagus across the fish fillets and roll fish fillets around the asparagus and fasten securely with wooden picks. Place the fish rolls, seam sides down, in a l0 inch skillet. To the fish rolls in the skillet, add the cut tomatoes, sliced mushrooms, sliced celery, chopped onion, dry white wine, garlic, fresh or dried mint, basil, and 1/4 teaspoon salt. Cover the skillet tightly, simmer over low heat for 7 to 8 minutes or till the fish flakes easily when tested with a fork. Remove the fish rolls to a warm platter, remove the wooden picks. Cover the fish rolls and keep warm. In the skillet boil the tomato mixture gently, uncovered, about 3 minutes or till slightly thickened. Spoon the tomato mixture over the fish rolls. Garnish with fresh mint leaves. Poached Fish with Horseradish Sauce Makes: 4 servings 4 cups full flavored vegetable or fish stock 1 1/2 pounds fish fillets 1 1/2 tablespoons butter 1 1/2 tablespoons flour 3/4 cup reserved stock 1/2 teaspoon salt 2 teaspoons sugar 1 teaspoon dry mustard 6 tablespoons prepared horseradish 1/4 cup sour cream Parsley, chives or dill for garnish In large shallow pan, bring stock to a full boil. Slip fillets into stock. Poach fish for 3 minutes, turning heat low if liquid starts to boil. With flat strainer, remove fillets quickly but gently, without breaking. Place fillets on serving platter. Sprinkle with salt, cover and chill. Reserve stock. To prepare sauce, have three quarters cup stock ready. Start with a roux of butter and flour by heating both in medium saute pan on low to medium heat, stirring constantly, until mixture just begins to brown, 4 to 5 minutes. Remove from heat and stir in stock a bit at a time to keep sauce velvet smooth and lump free. When all stock has been incorporated, stir in salt, sugar and mustard, and return to low heat. Cook 5 minutes, stirring , often. Should sauce be too thick, thin with water. Blend in horseradish and sour cream. Cover and cool 15 minutes, then top fish fillets with sauce. Sprinkle generously with chopped parsley, chives or fresh dill. Serve chilled. Seafood Au Gratin Prep time: 20 minutes Cook time: 20 minutes Bake time: 30 minutes Makes: 6 servings 1 package (10 ounces) frozen puff pastry shells 4 tablespoons butter 1/2 pound medium shrimp, shelled and deveined 1/2 pound scallops, cut into halves 2 cups sliced mushrooms (about 6 ounces) 1/4 teaspoon garlic powder or 2 cloves garlic, minced 2 tablespoons all purpose flour 1 1/2 cups milk 1 cup shredded Swiss cheese 2 tablespoons chopped fresh parsley Bake pastry shells according to package directions. In skillet over medium high heat, heat half the butter. Add shrimp and scallops and cook until done. Season with salt and pepper if desired. Set aside. Add mushrooms and garlic powder and cook over medium heat until tender. Set mushroom mixture aside. Add remaining butter. Stir in flour until smooth. Add milk and cook until mixture boils and thickens, stirring constantly. Add cheese and parsley and cook over low heat, stirring constantly until cheese is melted. Return seafood mixture and mushroom mixture to pan and heat through. Serve in pastry shells. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Warren Kenieriem February 4th By now, I guess we are all prepared for the Super Bowl on Super Sunday. I also guess that we all know that even though we had an opportunity to snack on all the goodies during the pre game "tailgate" bash (whether actually at the game or only siting in front of the television at home) and throughout the entire game (including the half time show), someone is going to ask, "What's there to eat?" If we are prepared and really lucky, anything still not eaten can be saved for Monday's meals. If we are not so lucky, being prepared will be a godsend! Here are three recipes which can be cooked while we watch the game and which will be ready for the "after game hungries". Enjoy! Barbecued Beef Sandwiches Makes: 10 servings 5 tablespoons dark brown sugar, divided 3/4 teaspoon black pepper 2 (1 pound) flank steaks 1 cup chopped onion 1 cup tomato paste 3 tablespoons Worcestershire sauce 3 tablespoons molasses 3 tablespoons cider vinegar 1 tablespoon chili powder 1 teaspoon garlic powder 1 teaspoon dry mustard 1 teaspoon ground cumin 1/2 teaspoon salt 10 submarine rolls (2 1/2 ounce), halved Red onion slices Dill pickle slices Combine 1 tablespoon brown sugar and pepper; rub over both sides of steaks. Combine 1/4 cup brown sugar, onion, tomato sauce, Worcestershire, molasses, cider vinegar, chili powder, mustard, cumin and salt electric slow cooker. Add steaks; turn to coat. Cover with lid; cook on high heat setting for 1 hour. Reduce heat setting to low; cook for 7 hours. Remove steaks; reserve sauce. Shred steaks with 2 forks. Return shredded steak to cooker; stir into sauce. Spoon ½ cup steak mixture onto bottom half of each roll; top with onion and pickles. Cover with tops of rolls. Serve. Barbecued Veggie Sandwiches Prep time: 30 minutes Cook time: 12 hours Makes: 10 sandwiches 1 cup dried lentils (8 ounces), sorted and rinsed 2 cups water 3 medium stalks celery, chopped (1 1/2 cups) 3 medium carrots, chopped (1 1/2 cups) 1 large onion, chopped (1 cup) 3/4 cup ketchup 2 tablespoons dark brown sugar 2 tablespoons Worcestershire sauce 2 tablespoons cider vinegar 5 pita breads (6 inches in diameter), cut in half to form pockets Heat lentils and water to boiling in 2 quart saucepan; reduce heat. Cover and simmer 10 minutes. Mix celery, carrots, onion, ketchup, brown sugar, Worcestershire sauce and lentils with water in 3 1/2 to 4 quart slow cooker. Cover and cook on low heat setting 10 to 12 hours or until hot. Just before serving, stir in vinegar. Fill each pita bread half with 1/2 cup lentil mixture. Pulled Pork Sandwiches Prep Time: 45 minutes Makes: 10 servings. 3 tablespoons chili powder 2 tablespoons paprika 1 tablespoon dried oregano 1 tablespoon ground cumin 1 tablespoon granulated sugar 1 tablespoon salt 1 teaspoon ground white pepper 1 lean pork shoulder arm roast or pork shoulder arm picnic (5 to 6 pounds) 1 tablespoon vegetable oil 1/2 cup finely chopped onion 1 bottle (12 ounces) chili sauce 1 1/4 cups distilled white vinegar 2/3 cup firmly packed brown sugar 3 tablespoons Worcestershire sauce 3 tablespoons bottled red pepper sauce 1 teaspoon salt 10 large soft rolls For the rub: Combine all dry rub ingredients in large re-sealable plastic storage bag. Trim skin and excess fat from pork roast to the shoulder joint, leaving a 1/8 inch thick layer of fat. Place meat in re-sealable plastic storage bag. Seal bag and toss so rub coats the meat. Marinate in the refrigerator overnight. For the barbecue sauce, heat oil in 3 quart saucepan over medium heat; add onions and cook 4 to 5 minutes or until onions are softened. Add chili sauce, white vinegar, brown sugar, Worcestershire sauce, red pepper sauce and 1 teaspoon salt; bring to boil. Reduce heat and simmer 30 minutes or until slightly thickened. Makes 2 cups. Heat oven to 325 F. Arrange roast in 13 x 9 x 2 inch roasting pan; pour sauce over top. Tightly cover pan with heavy duty foil. Bake 3 1/2 to 4 hours or until tender enough to pull away from the bone. Transfer roast to cutting board. With fork, pull meat off bone in large shreds. Discard bone and return pork to pan; stir into barbecue sauce until combined. Bake, uncovered, 25 minutes more. Divide pork among the rolls. Serve. Warren Knieriem Jr EarthLink Revolves Around You. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ |
| Warren's Recipes For February, 2005 |