by Buck on November 30, 2009
Hopefully everyone had a great Thanksgiving with Turkey and all the fixings. Three follow up days of turkey soup, turkey croquettes and turkey sandwiches are enough turkey for me in any form for a while. Christmas is coming with more food temptations at parties, Christmas eve and finally Christmas dinner. I need some “figure” friendly meals for the next few weeks to get ready for the next overindulgent period. Good intentions are always present during the holidays but somehow that resolve weakens with the Christmas cookies and wide variety of wonderful food that accompanies the season.
Fish is one answer to the sensible food menus needed before we launch into those Christmas parties.
Several frozen entries from Asia and Australian waters have caught our attention and are helping fill the family fish meals without a budget breaking price.
We recently tried the Barramundi Frozen fillets that are appearing in the frozen fish cases of our local markets. These are surprisingly good and deserve your attention.
The Barramundi we tried were Wild Caught. There are also Barramundi fish farms in Australia producing great quantities of this fish for the world market.. The fish is frozen in fillets that are generally about 6 ounces and cost about $2 per fillet.
We prepare the Barramundi using a simple baked technique and accompany it with a rice dish that works well with this excellent fish.
Baked Barramundi and Rice Indonesian
Ingredients:
Fish:
4 Barramundi fillets 6 oz each
½ cup butter
1 lemon
Rice
4 cups cooked rice
½ cup frozen peas- cooked
½ cup chopped onion
1 clove garlic minced
2 cups fresh spinach leaves
salt
1/4 Tsp cayenne
¼ tsp cinnamon
1Tbsp cumin
Preparation- Fish
Step 1. Preheat oven to 400 degrees
Step 2. Melt ½ cup of butter in a baking dish
Step 3. Coat both sides of the fillet with the melted butter.
Step 4. Season the fish with salt and squeeze lemon juice over the fillets.
Step 5. Bake for about 20 minutes until fish flakes when tested with a fork
Rice Preparation:
Step 1. In a skillet sauté in extra virgin olive oil–the onion, minced garlic, spinach till wilted, add cooked peas, cayenne pepper,cumin and cinnamon
Step 2. Add 2 cups of cooked rice.
Add salt & pepper to taste.
Step 3. Then saute all ingredients together until heated through.
Service:
Serve fish and rice on a warm plate with dash of paprika and chopped parsley as a garnish on the fish
Cost:
This Barramundi and rice dish can reach your table for about $3 per serving and will meet the family needs for a reasonably priced, excellent tasting, healthy fish entrée.. Our experience is that the Barramundi is still a quality fish even after freezing and transport.
Afterthought: Search for the Barramundi, it is becoming generally available. The recipe will work with any firm white fish. Barramundi is an aboriginal name meaning large scaled perch. There are various names. Barra, giant perch and others but Barramundi is the name being marketed in America
by Buck on November 27, 2009
Turkey day is over but there are turkey remains in the fridge in many homes. Turkey sandwiches are the predominant use in most homes . There are more imaginative ways to utilize that leftover turkey. One such use is to make some turkey croquettes, a once popular dish that deserves another look
Turkey Croquettes:
Ingredients:
1/4 cup finely chopped onion
4 tablespoons butter
1 ½ cups finely diced turkey
1 tablespoon finely diced parsley
½ cup half & half(or light cream)
¾ cup chicken broth
1 cup fine bread crumbs
3 tbs. flour
2 eggs beaten
1/8 tsp pepper
Preparation:
Step 1. Melt 3 tablespoons butter in double boiler
Step 2. Add flour and stir till a smooth roux results
Step 3. Stir in half & half and chicken broth
Step 4. Continue to stir until a thick smooth sauce results-set aside
Step 5. Saute onions in remaining butter(2 minutes)
Step 6. Add turkey & parsley to sauté pan with onions ( 2 minutes)
Step 7. Remove from heat & add sauce- mix, then refrigerate( 1 hour)
Assembly of Croquettes:
Place beaten eggs and bread crumbs each in a dish for breading of the croquettes
With a large serving spoon take enough of the cooled mix to make a 2” ball
Quickly roll the ball in the crumbs then remove to the egg wash and coat- move the ball back to the bread crumbs and quickly roll into final shape
Place on a tray lined with wax or parchment paper
Repeat procedure. There should be about 10 croquettes on the tray.
Refrigerate the assembled croquettes for several hours
Cooking:
Deep fry the croquettes a few at a time in hot oil
Do not overload the oil. Maintain temperature so the croquettes fry quickly without absorbing oil. Remove with a slotted spoon and drain briefly on paper towels.
Serve immediately
Tips: When forming the croquettes move quickly and do not over handle. Make sure that the mix has completely set until firm before removing from the refrigerator to form the croquettes If you do not have a deep fryer with temperature control, heat the oil till a drop of water or bread crumb sizzles.
Salmon & Chicken Croquettes also work with this recipe.
by Buck on November 24, 2009
Turkey day is not completely about the turkey. The vegetables that go with the meal add interest and color to the table. This medley of harvest vegetables can be done the day before to clear the oven for the star of the meal on Thanksgiving morning. They can be reheated while the turkey is setting.
Ingredients:
1 lb. small Brussels sprouts
1-1 ½ lb. butternut squash, cut into chunks
1-1 lb. head of cauliflower-separated into 2” florets
1 lb. fingerling potatoes halved
4 medium leeks, white parts only, trimmed & quartered lengthwise
½ lb. baby carrots
½ lb baby parsnips, peeled & trimmed
24 cloves garlic, peeled & halved plus 3 garlic cloves minced
4 tbs. olive oil
24 fresh sage leaves
1 tbs. chopped fresh rosemary
Preparation:
Step 1. Adjust oven rack to lowest position and preheat to 450” F
Step 2. Bring saucepan of water to boil add Brussels sprouts, cook 3 minutes till bright green
Step 3. Drain & rinse under cold water, then pat dry-set aside
Step 4. Toss all vegetables *except Brussels sprouts& minced garlic* with 3 tbs. olive oil, sage leaves & rosemary in a large roasting pan.
Step 5. Season with salt & pepper then spread in a single layer
Step 6. Roast 25 minutes
Step 7. Add Brussels sprouts, minced garlic and remaining 1 tbs oil
Step 8. Roast 15 minutes more until tender- adjust seasoning with salt and pepper.
Service: Find room on the table, if you can, for a large serving platter. The color of the vegetables adds to the festive appearance of the table. We generally set an attractive buffet display of the Thanksgiving offerings and everyone serves themselves. There is never seems to be enough room at Thanksgiving for passing food around the table. That only worked in a Norman Rockwell painting.
The food is important, but remember, the most important part of the day is to include “Thanks” in your Thanksgiving festivities
by Buck on November 21, 2009
A Colorful, Crunchy, Refreshing surprising addition to the Thanksgiving dinner table
This cranberry salad has been served for years in our home and never disappoints our family and guests. This is not your ordinary gelatin mold it is truly special and simple to make.
Ingredients:
3 cups fresh cranberries
1 cup water
1 cup sugar
3 envelopes unflavored gelatin
2 cups orange juice
1 cup shredded carrots
1 cup diced celery
1 cup peeled diced apple
Preparation:
Step 1. Combine cranberries water and sugar in a saucepan and bring to a boil
Step 2. Reduce heat and simmer for 5 minutes
Step 3. In a small bowl sprinkle gelatin over orange juice to soften
Step 4. Add to cranberry mixture, then chill in refrigerator until it becomes syrupy
Step 5. Fold in celery, carrots and apple
Step 6. Pour into oiled 6 cup ring mold & chill until firm or overnight
Service:
Un-mold by dipping mold in lukewarm water for 10 seconds
Invert on serving platter and tap to loosen
Afterthought:
A gelatin mold is easily dismissed but not this one. It will become a family favorite and expected to be on the Thanksgiving table in future years. In has been part of this day at our house for 25 years and the grandkids love it as much as their parents have through the years
