ALASKA POLLOCK A LA PLANCHA
Steps:
- 1.Prepare fillets by seasoning each with salt and pepper.
- 2.Place whole sweet peppers in cast iron skillet and heat until peppers start charring. Rotate peppers until even charring occurs.
- 3.Remove and cut peppers into bite size pieces.
- 4.Place onions and potatoes in saute; pot with cold water and heat until simmering.
- 5.Once simmered for 2 minutes, strain and reserve.
- 6.In the heated skillet, place oil immediately followed by seasoned fillets.
- 7.Rotate fillets once browning occurs, after 2-3 minutes.
- 8.Cook fillets for an additional 1 minute, remove and reserve covered loosely with aluminum foil to keep warm.
- 9.Add lemons, peppers, potatoes, onions, and tomatoes to skillet.
- 10.Once vegetables brown, return fillets to the top of skillet.
- 11.Finish with parsley, olive oil, salt, and pepper. Serve with toasted bread.
PULLED PORK SANDWICH WITH BBQ SAUCE AND COLESLAW
Provided by Amanda Freitag
Categories main-dish
Time 9h45m
Yield 15 sandwiches
Number Of Ingredients 23
Steps:
- For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.
- Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.
- For the pulled pork: Preheat the oven to 275 degrees F.
- Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.
- Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve.
- If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.
- For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.
- Serve the pulled pork on buns topped with coleslaw.
ALASKAN POLLACK WITH BROCCOLI IN A CREAM SAUCE
After eating a dish something like this one in a restaurant, I decided to reconstruct it in my kitchen. A few tries later, this is my delicious recipe
Provided by cgmary
Categories One Dish Meal
Time 25m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Put olive oil in a pan, heat.
- Add finely chopped shallots, let them become glassy but beware: do not let burn!
- Add the cleaned fish (and gambas/shrimp without their shells).
- Let cook carefully with the lid on top of the pan.
- Cut the broccoli tops up into really little flowers and add to the heating mix.
- Once the fish has turned completely white (it shouldn't turn brown, if it does add some cream or water), add the cream and milk and let come to a slight boil.
- Once boiling, add the parmesan.
- Add spices to your own liking (you can add some pepper too) and let sauce boil down and become thicker.
- Ready!
- Enjoy!
CHICKEN, BROCCOLI, AND CHEDDAR CASSEROLE
Super comfort food, but kinda healthy because it has broccoli in it, right? My grandmother passed this chicken and Cheddar recipe down and it is a family favorite. After the first time I made it, I went on a casserole kick and made it twice a week for 3 months straight! I typically serve this over rice, but it is just as great by itself. Last time I didn't make rice, but served it with bread.
Provided by jamanleyx
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine chicken, broccoli, condensed soup, sour cream, and pepper in a bowl. Mix in 1 cup Cheddar cheese. Pour into a 2-quart casserole dish and top with remaining Cheddar cheese.
- Combine bread crumbs and butter in a bowl. Sprinkle over casserole.
- Bake in the preheated oven until bubbly and cheese is melted, 30 to 35 minutes.
Nutrition Facts : Calories 474.1 calories, Carbohydrate 22.3 g, Cholesterol 104 mg, Fat 29.8 g, Fiber 1.5 g, Protein 28.6 g, SaturatedFat 15.5 g, Sodium 944.2 mg, Sugar 2.1 g
LIDIA'S LINGUINI WITH BROCCOLI AND CLAM SAUCE
I am posting this recipe by Lidia Matticchio Bastianich by request of one of the members of the Italian cooking forum. I have never had a chance to try it myself but it looks and sounds fabulous, just like everything Lidia prepares on her TV show. I am guessing about the preparation time so if anyone tries this recipe, please let me know how long it took to prepare!
Provided by Irmgard
Categories European
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the broccoli in a large saucepan of boiling salted water for 2 minutes, then drain and cool under cold running water.
- Drain well and then chop coarsely.
- Scrub and shuck the clams, reserving the liquid.
- Strain the liquid, chop the clams, and combine them with the liquid.
- Bring 6 quarts of salted water to a boil over high heat and add the linguini.
- Return to a boil, stirring frequently.
- Cook the pasta, partially covered and stirring occasionally, until almost al dente, about 6 minutes.
- Heat the olive oil in a large skillet and add the garlic, cooking until golden, about 2 minutes.
- Add the broccoli and crushed red pepper and cook until the broccoli sizzles, about 2 minutes.
- Add the clams and their liquid and bring to a boil.
- Ladle about 1/2 cup of the pasta water into the skillet.
- Bring to a boil and then reduce to a simmer, cooking until the broccoli is tender, about 4 minutes.
- Drain the pasta, return it to the pot, and pour in the sauce.
- Bring the sauce and pasta to a boil, stir in the parsley and adjust the seasoning, adding salt and crushed red pepper if necessary.
- Cook, stirring until the pasta is done and there is enough sauce to coat the pasta generously but still form a small pool in the bottom of the pot, 1 to 2 minutes.
- Served drizzled with some of the extra virgin olive oil.
Nutrition Facts : Calories 521, Fat 20.1, SaturatedFat 2.8, Cholesterol 29.6, Sodium 64.4, Carbohydrate 62, Fiber 2.6, Sugar 1.4, Protein 22.4
BROCCOLI IN CREAM
Posted as promissed by request. (From Georgian Bay Gourmet) Have not tried this but it does sound good.
Provided by Derf2440
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Wash broccoli and trim stems.
- Cut stalks about the size or you thumb.
- Add broccoli to boiling salted water, add sugar and butter and return to boiling for 2 to 3 minutes.
- Drain immediately and set on paper towelling to dry.
- Place on serving dish and top with Cream Sauce.
- Cream Sauce:.
- Heat butter in saucepan, add cream, lemon juice, salt and pepper, stirring with a wire whisk constantly, until slightly thickened.
- Do not bring to boil.
Nutrition Facts : Calories 149.9, Fat 10.4, SaturatedFat 6.2, Cholesterol 31.8, Sodium 392.7, Carbohydrate 12.4, Fiber 4.4, Sugar 3.5, Protein 5.2
PAULA'S CREAM OF BROCCOLI SOUP
This is my family's favorite soup ... even my kids enjoy it! I have made this for our church's soup suppers and I always come home with an empty crock pot!
Provided by Paula
Categories Vegetable
Time 45m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a medium saucepan and lightly sauté onion.
- Add flour, bouillon cubes and seasonings, stirring until smooth.
- Remove from heat.
- Gradually whisk in milk.
- Bring to a boil over medium heat.
- Boil and stir 1 minute.
- Meanwhile, cook broccoli according to package directions.
- Add broccoli and simmer an additional 10 minutes.
- At this point, you could put in a crock set on low until ready to serve.
- NOTE: When I make this in the crock pot, I triple the cream soup base and add 2 packages of the broccoli florets.
Nutrition Facts : Calories 327, Fat 22.5, SaturatedFat 13.9, Cholesterol 67.7, Sodium 821.8, Carbohydrate 22.3, Fiber 2.8, Sugar 1.8, Protein 11
BROCCOLI ALA RITZ CASSEROLE
This is a tasty broccoli and cheese side dish, it is easy to make and goes well with almost anything. Delicious!
Provided by ThatJodiGirl
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Cook and drain the broccoli.
- Place broccoli in a buttered, 2 quart casserole baking dish.
- Over low - medium heat, melt 1/4 cup of margarine or butter and Velveeta, until smooth and pour on top of the broccoli.
- Crush 1 tube of Ritz crackers and mix all ingredients together, in the casserole dish.
- Melt rest of margarine or butter and pour over the top and bake in a pre-heated 350 degree oven for 10-15 minutes .
Nutrition Facts : Calories 506.7, Fat 40, SaturatedFat 13.9, Cholesterol 44.8, Sodium 1314, Carbohydrate 25.1, Fiber 4.7, Sugar 8.1, Protein 14.8
GRILLED WILD ALASKAN POLLOCK WITH BBQ SAUCE AND PICKLED SLAW
Inspired by summer and ready for the grill this Wild Alaska Pollock dish is great recipe for a small dinner party, family, or just for you (with leftovers). Complemented with a side of bright and crispy coleslaw, this dish brings together all the flavors of summer in perfect easy grilling package.
Provided by Trident Seafoods
Number Of Ingredients 13
Steps:
- (For best results prepare using frozen fillets)
- In a large bowl, toss together coleslaw mix, sliced onion, pickles and pickle juice. Season with salt and pepper.
- Preheat grill to medium-high and oil the cooking grates.
- Spray fillets with cooking spray and season with salt, pepper and cumin.
- Grill Alaskan Pollock Fillets for 5 minutes. Turn and brush with BBQ sauce; cook 2 minutes. Turn and brush again, cook another minute.
- Serve with slaw mixture, sprinkled with crispy fried onions and jalapenos.
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