Sauteed Trout with Pecans – Join me on the patio for dinner!

I get so excited when I see fresh fish in the market.  Living in NE Ohio our fresh fish is very limited.  This week I saw for the first time in our market fresh rainbow trout.  I love love love trout!  Tim likes to fly fish and the last time he went fly fishing he caught some trout but threw them back in!  GASP!  Double GASP!  You did what????  But … you know I love trout!  Sigh .. he said they were too small so he threw them back in the water.  So, needless to say it has been a long while since I had fresh trout.  Hmmm … maybe I need to learn to fish?

This recipe was absolutely wonderfully delicious and I enjoyed every bite. WOW … you need to try this if you like trout.  I did cut way back on the butter, and I still I could have done with less butter.  Next time I make this I will try it on the grill.  It would be “lighter” in fat (butter) and still would be incredible with the butter pecan sauce. Enjoy!

Ingredients:

• 4 trout fillets with skin
• 1/4 teaspoon cayenne
• 1/2 cup all-purpose flour
• 1 1/4 sticks  6 tablespoons salted butter, divided
• 3/4 cup pecans, chopped
• 1 tablespoon brown sugar
• 2 tablespoons fresh lemon juice
• 1/3 cup chopped parsley

Preparation:
Pat fillets dry and rub flesh sides with cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper (total). Dredge in flour.

Heat 1/2 stick butter  3 tablespoons butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook trout, skin side down, until skin is golden-brown, about 4 minutes. Turn fish over and cook until just cooked through, 1 to 2 minutes more. Transfer to a plate with a slotted spatula and keep warm, loosely covered with foil.

Pour off butter from skillet and wipe clean, then cook pecans with remaining 3/4 stick 3 tablespoons butter, 1 tablespoon brown sugar and 1/8 teaspoon pepper over medium heat, stirring occasionally, until golden-brown, about 2 minutes. Stir in lemon juice, parsley and 1 tablespoon brown sugar and spoon over trout.

Source: Epicurious

Home-made Yellow and Green Fettuccine with Shrimp, Asparagus and Sun Dried Tomatoes

Looking for another good recipe with home-made pasta, shrimp and asparagus?  I love recipes with minimal ingredients that are easy and quick to pull together.  Enjoy!

Ingredients:

• 1/2 cup drained oil-packed sun-dried tomatoes
• 1 pound asparagus, trimmed, cut on diagonal into 1/2-inch pieces
• 1 1/4 pounds uncooked shrimp, peeled, deveined
• 1/2 cup chopped fresh basil
• 2 large garlic cloves, chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried crushed red pepper
• 1 3/4 cups canned low-salt chicken broth
• 1/2 cup dry white wine
• 2 tablespoons tomato paste
• 12 ounces penne pasta (or pasta of choice)
• 3/4 cup grated Parmesan cheese

Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.

Source:  Epicurious

Grilled Salmon With Orange Glaze – How Sweet It is!

A fantastic Asian influenced recipe for salmon.  Enjoy!

Ingredients

• 1/2 cup orange marmalade
• 2 teaspoons sesame oil
• 2 teaspoons reduced-sodium soy sauce
• 1/2 teaspoon grated fresh ginger root
• 1 garlic clove, crushed
• 1 Sprig Rosemary, Chopped
• 3 tablespoons white rice vinegar (or other white vinegar)
• 1 pound boneless, skinless salmon fillet, cut in four pieces
• 6 scallions, thinly sliced with green (optional)
• 1/4 cup toasted sesame seeds (optional)

 Directions

1. Combine marmalade, oil, soy sauce, ginger, garlic, rosemary and vinegar. Heat grill. Brush glaze on each side of salmon; grill about 5 minutes on each side. Top with scallions and sesame.

 

Flank Steak with Herb Stuffing

If you’ve been following my posts have you wondered “where’s the beef?”.  Have you ever seen the bulletin board for “Chick-fil-A” … Uh ohhh … I guess it rubbed off on me!  I think this is my first post with beef.  I love a good steak, but I’ve always cooked more chicken, fish/seafood and pasta.  This recipe for flank steak is a favorite.  This time I used rosemary sour dough bread for the stuffing and it was phenomenal.  Enjoy … it’s okay to eat beef once in a while!

Flank Steak With Herb Stuffing

Ingredients:

• 1 two-pound flank steak
• 2 tablespoons butter
• 1/2 large onion, chopped
• 1 clove garlic, minced
• 1/2 cup chopped mushrooms
• 1/4 cup chopped parsley
• 1-1/2 cups soft bread cubes
• 3/4 teaspoon poultry seasoning
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 1 egg slightly beaten
• 1/2 cup water, dry table wine, or bouillon

Preheat oven to moderate (350 F.).  Pound the steak or score it lightly on both sides.

In a skilled heat the butter, add the onions and garlic and cook until lightly browned.  Add the mushrooms and cook three minutes.  Add the parsley, bread cubes, poultry seasoning, salt, pepper, and egg and mix.

Spread the mixture on the steak.  Roll lengthwise, and tie with string at two-inch intervals.

Brown the meat on both sides in a little olive oil in a skillet or heavy Dutch oven.  Add the liquid, cover and bake 1-1/2 hours.  To serve, cut into 1-2 inch slices and serve with gravy made from pan drippings.

Thinking Outside the Noodle – Part IV – Pesto Fettuccine Noodles – Shrimp Fra Diavolo

This will be my last post before vacation.  Wooooo Whooooo … I’m just a tad bit excited! lol  We’re headed on a jet plane very early Wedesday morning for 11 days of being beach bums!  I am so looking forward the sound of the surf, the sand beneath my toes and the warmth of the sun!  I will of course, be enjoying dinner out every evening with plenty of fresh fish and seafood!  I have written some posts ahead of time so I should be able to post while on vacation.

Thinking Outside the Noodle – Part IV

I cannot even begin to describe just how wonderfully delicious this recipe is; you will just have to try it for yourself and find out!  Once again, a fantastic recipe from Annie.  Thank you Annie!

Shrimp Fra Diavolo with Pesto Fettuccine
Ingredients:
1 lb. large shrimp (31-40 per lb.), peeled and deveined
1 tsp. red pepper flakes, divided
6 tbsp. extra-virgin olive oil, divided
1½ tsp. salt
¼ cup cognac or brandy
12 cloves garlic, minced or pressed through a garlic press (about ¼ cup), divided
½ tsp. sugar
1 (28 oz.) can diced tomatoes, drained
1 cup medium-dry white wine, such as Sauvignon Blanc
¼ cup minced fresh basil
1 lb. Pesto Fettuccine Noodles

Directions:
Bring a large pot of salted water to boil.

Meanwhile, heat a large skillet over high heat until the pan is very hot.  Combine the shrimp, half of the red pepper flakes, 2 tablespoons of the oil, and half of the salt in a medium bowl; toss to blend.  Add the shrimp to the skillet and spread into a single layer.  Let cook without stirring until the bottoms of the shrimp turn a spotty brown, about 30-45 seconds.  Off the heat, flip the shrimp over.  Add the cognac or brandy to the pan.  Let stand briefly to allow the cognac to warm slightly, about 5 seconds, then return the pan to high heat.  Wave a lit match over the skillet until the cognac ignites.  Shake the skillet until the flames subside, then transfer the shrimp to a bowl and set aside.

Cool the skillet for 2 minutes.  Return the skillet to the burner and reduce the heat to low.  Add 3 tablespoons of the oil and 3 tablespoons of the garlic.  Cook, stirring frequently, until the garlic is sticky and light golden and begins to foam, about 7-10 minutes.  Mix in the remaining red pepper flakes, the remaining salt, the sugar, tomatoes and wine.  Increase the heat to medium-high and simmer until thickened and fragrant, about 8 minutes.

While the sauce is simmering, add the fettuccine to the boiling water and cook according to the package directions until al dente.  Drain, reserving 3/4 – 1 cup of the pasta water.  Return the pasta to the now empty pot, add about ½ cup of the sauce and 2-3 tablespoons of the pasta water.  Toss well to coat.

Stir the reserved shrimp and accumulated juices, remaining garlic and the basil into the sauce.  Add the reserved pasta water as needed and simmer until the shrimp are heated through, about 1 minute.  Stir in the remaining 1 tablespoon oil.  Divide the pasta among warmed serving bowls and top with the shrimp and sauce.  Serve immediately.

Source:  Adapted from Annie’s Eats

Thinking Outside the Noodle – Part II – Cilantro Lime Fettuccine with Grilled Chicken in a Mango Cream Sauce

Thinking Outside the Noodle – Part II

When I first came across this recipe I wasn’t sure about it, but I saved it and put it into my “to make” folder.  It was certainly different, but intriguing.  I was looking through the folder and saw this again and that’s when the inspiration hit me.  This would be great with cilantro lime noodles.  I wasn’t wrong!  I loved the combination and each bite was bursting with incredible flavors.  Think outside the noodle and give it a try!  Enjoy!

Ingredients

• 1 lb Cilantro Lime Fettuccine
• 1 tablespoon olive oil
• 2 skinless, boneless chicken breast halves – grilled and cut into pieces
• 1/2 medium onion, chopped
• 1 red bell pepper, cut into thin strips
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 1 mango – peeled, seeded and chopped
• 1 cup half and half
• 1 jalapeno pepper, chopped fine
• salt and pepper to taste
• 1 tablespoon grated Parmesan cheese
• 1/4 cup fresh cilantro, chopped

Directions

1. Bring a large pot of lightly salted water to a boil. Add fettuccine pasta, cook for 3-4 minutes, until almost done, and drain.
2. Heat the olive oil in the skillet, and cook the onion and red pepper until tender. Mix in the garlic, ginger, mango, and jalapeno, and continue to cook and stir 5 minutes, or until mango is soft. Gradually mix the half and half into the skillet, and cook 5 minutes, until thickened.
3. Add the grilled chicken to the skillet. Stir in the partially cooked pasta, and chopped cilantro and season with salt and pepper. Cook and stir 2 minutes, until ingredients are well blended and pasta is al dente. Mix in the cheese. Garnish with cilantro to serve.

Source:  Adapted from Allrecipes

Coming Next – Thinking Outside the Noodle – Part III – Pesto Fettuccine Noodles

Grilled Paniolo Rack of Lamb

This is a fabulous recipe for rack of lamb on the grill.  I have no idea where I would find fermented beans, and quite honestly that doesn’t sound too appealing.   I’ve never cooked with them so I just omitted them from the recipe.  Problem solved!  Enjoy!

For marinade

• 1 tablespoon fermented black beans
• 6 tablespoons hoisin sauce
• 1/4 cup honey
• 3 tablespoons soy sauce (preferably low-salt)
• 3 tablespoons medium-dry Sherry
• 2 tablespoons Asian sesame oil
• 1 tablespoon Thai red curry paste
• 1 teaspoon Asian chili paste
• 1 tablespoon minced garlic
• 2 tablespoons freshly grated orange zest

• 2 frenched racks of lamb, available by request from butcher (about 1 1/2 pounds
• 1 tablespoon sesame seeds

Make marinade: Rinse black beans and pat dry. Chop beans fine and in a bowl whisk together with remaining marinade ingredients and salt and pepper to taste.

In a large sealable plastic bag combine lamb and marinade and seal bag, pressing out excess air. Marinate lamb, chilled, turning occasionally, 2 hours.

Prepare grill and preheat oven to 400°F.

Remove lamb from bag and discard marinade. Grill lamb on an oiled rack set 5 to 6 inches over glowing coals. turning, until browned all over, about 5 minutes.

Transfer lamb, meat sides up, to a shallow baking pan and roast in middle of oven 10 minutes. In a dry heavy skillet toast sesame seeds over moderately high heat, stirring, until fragrant and golden. Sprinkle lamb with sesame seeds and roast 5 to 10 minutes more, or until a meat thermometer registers 130°F. for medium-rare. Transfer lamb to cutting board and let stand 10 minutes.

Source:  Epicurious

Grilled Gorgonzola Stuffed Pork Chops with Balsamic Pear Sauce

This post goes out to Cork and Spoon - check it out!  Cork and Spoon is a fantastic food blog written by two friends (Ruth & Emilie), that I have been following for a while.  A few weeks ago Ruth made Gorgonzola Stuffed Pork Chops.  When I saw the recipe it sounded so good I knew I would be making it!  I absolutely love gorgonzola and pears together … what a great flavor combination.  I changed the recipe a bit and put the pork chops in a brine, and then grilled them stuffed with gorgonzola, accompanied with a pear balsamic sauce on a bed of sautéed kale.  Thank you Ruth for the inspiration!  The pork chops stuffed with blue cheese were awesome!  The gorgonzola put them over the top.

Ingredients:

•  2 pork chops
• 2 medium sized shallots, chopped (approximately ¼ cup + 2 tablespoons)
• ¼ cup gorgonzola cheese
• 2 tablespoons salt
• 1 tablespoon sugar
• 2 cups water
• 2 teaspoons butter
• 2 teaspoons olive oil + 1 tablespoon
• 2 Pears, peeled and cut into chunks
• ½ – ¾ cup balsamic vinegar

Directions:

Prepare brine by adding 2 tablespoons salt and 1 tablespoon sugar to 2 cups of water, stir to combine.  Add pork chops to the brine and let them soak no longer than 1 hour.

While pork chops are in the brine pour balsamic vinegar into a small saucepan.  Bring to a boil and cook until reduced by ½, about 10 minutes.  When the vinegar cools, it should be the consistency of syrup.  Set aside.

Melt butter and olive oil in a sauté pan and add shallots and cook until brown and caramelized.  Add pears and sauté briefly until semi-soft.  Add balsamic vinegar and stir until combined.  Keep warm on low heat.

In another sauté pan add 1 tablespoon olive oil and heat.  Add kale and 2 tablespoons of chopped shallots and cook until kale is wilted.

Remove pork chops from their brine and pat dry.  Cut a slit in each pork chop and stuff with blue cheese.  Close with a toothpick.  Rub olive oil on both side of the pork chops and grill on a hot grill for approximately 4-5 minutes per side depending on thickness.

Place sautéed kale on a plate, top with pork chop and balsamic pear sauce.  Serve and enjoy!

Chicken Paillard with Brandy Sauce

Quick, easy and delicious … what more could you want?!  Enjoy!

Ingredients:

• 1/2 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 6 skinless, boneless chicken breast halves, pounded
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 2 shallots, minced
• 2 tablespoons lemon juice
• 2 tablespoons brandy
• 2 tablespoons chopped parsley

In a shallow bowl, combine flour, salt, and pepper.  Dredge chicken breasts in flour mixture to coat.  Shake off excess.

In a large frying pan, heat butter and oil over medium heat.  Add chicken and cook, turning, until opaque throughout, and browned, about 10-15 minutes.  Remove and set aside.  Add shallots to pan and cook until soft, about 2 minutes.  Return chicken to pan with any juices that may have collected.

Increase heat to medium-high; add lemon juice and brandy.  Ignite carefully with a match.  After flames subside, transfer chicken and sauce to a serving platter.  Sprinkle with chopped parsley and serve.

*Note:  Does not produce a lot of sauce, the addition of chicken broth would allow for more sauce.

Grilled Ahi Tuna on a bed of Spinach – Quick, Easy, Simple … Enjoy the Simple Pleasures of Life!

Enjoy the simple pleasures in life!  This philosophy is something I have always embraced … it truly is the simple things in life that bring me the most pleasure and enjoyment in life.  It is all about being in the moment.  Simple pleasures I have experienced this week are walking my dogs and observing them.  Even though they walk every day when I ask them if they want to go for a walk they get so excited, wagging their tails and prancing about, as if they have never gone for a walk before.  We can learn a lot from our dogs, they don’t worry about the past, they don’t obsess about the future, they simply enjoy the moments. They treat experiences like walking as if it is something new and exciting, they don’t become complacent … they live in the moment.

 Simple pleasures I have experienced this week are:

• Observing the trees each day, slowly opening their buds to expose their brilliant lime green leaves … one day at a time
• The warmth of the sunshine on my face
• Noticing the magnolia tree buds expanding and unveiling their beauty
• My daffodils, opening for the first time ever since their planting in the Fall
• Blades of grass growing at an amazing speed from one day to the next
• Seeing all my perennial flowers emerge from the warming soil
• The smell of freshly cut grass
• My cherry tree buds opening and embracing the sunshine … and the pleasures go on and on as spring enfolds.

Northeast Ohio has been blessed with a very early Spring/Summer and pleasures abound in nature … take time to notice all that is around you and revel in the simple pleasures of life, of Spring, everything is new, everything is fresh .. a season of new beginnings unfolds.

This is one of my favorite meals during the week.  It is quick, easy, healthy, simple and very good!

Sautéed Spinach:

Place sliced mushrooms in a pan with sliced garlic and a  little olive oil until browned, add fresh baby spinach until just wilted and serve.

Grilled Ahi Tuna:

There are numerous recipes for grilled tuna, but Ahi Tuna is so delicious it doesn’t need much.  I sprinkled this with Ginger citrus seasoning and grilled 3 minutes per side.  Be careful not to over cook.

Plate on top of spinach, serve and enjoy!