FLOUNDER FRANCESE WITH TOASTED ALMONDS, LEMON AND CAPERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Toast almonds over moderate heat and reserve.
- Preheat a large nonstick skillet over medium to medium high heat. Season the fish with salt and pepper. Beat eggs with cream. Add 2 tablespoons extra-virgin olive oil to the skillet, 2 turns of the pan then add 2 tablespoons butter, cut into small pieces. Dip the fish into the eggs and cook on both sides until just golden, 5 to 6 minutes total. Transfer fish to a plate and cover with loose a foil tent to retain heat.
- Add wine to the pan and reduce by half, 1 minute, then add 1 tablespoon butter and a handful of parsley to the pan. Stir in the lemon juice and zest and the capers. Turn off heat. Pour sauce over fish and top with sliced almonds.
- Return skillet to heat. Add remaining 2 tablespoons extra-virgin olive oil, 2 more turns of the pan. Add chopped garlic and let it speak by coming to a sizzle. Wilt in spinach, turning to coat in extra-virgin olive oil and season with salt, pepper and nutmeg. Serve spinach alongside flounder.
POTATO-STUFFED RED BELL PEPPERS
Found this recipe in a magazine, not sure which one. I did add a few things to the orginal recipe though.
Provided by Marsha D.
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450'.
- Bake the potatoes as you would regular for a hour or til done. Take out of oven and cool 15 minutes.
- While potatoes are baking, Cut red peppers in half and clean insides out.
- Blanch red peppers in hot water for 5 minutes, drain and cool.
- Slice potatoes in half and scoop out inside of potatoes in a large bowl. Discard the shell.
- In the large bowl with potatoes add sour cream,butter, Gouda cheese, green onions, parsley flakes, salt and black pepper and Greek seasoning salt. Blend well.
- Place red pepper halves in a baking dish or a foil pan and spoon potato mixture inside the pepper shell. Sprinkle paprika over top of potatoes.
- Heat grill or oven.
- Place red peppers in the foil pan on the rack of the grill and close lid and grill for 15 minutes. (if using oven bake 15 minutes with foil over top of dish).
- Remove from grill or oven and enjoy.
Nutrition Facts : Calories 396.8, Fat 28.5, SaturatedFat 17.4, Cholesterol 88, Sodium 591.9, Carbohydrate 24.4, Fiber 3.9, Sugar 7.4, Protein 12.4
MIXED GRILL WITH A WARM POTATO AND CHORIZO SALAD
Provided by Emeril Lagasse
Categories appetizer
Time 2h20m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat the grill. Bring a pot of salted water to a boil. Blanch the sausages (except for the kiebasa and chorizo) for 3 to 5 minutes, or until the sausages are plump. Remove the sausages from the water and place on a 1/2 sheet pan. Brush the sausages, including the kiebasa, with olive oil. Place the sausages on the grill. Cook for 3 to 4 minutes on each side. In a large saute pan, heat 1 tablespoon of olive oil. When the oil is hot, render the chorizo for 3 minutes. Add the onions and continue the saute for 3 minutes. Season with salt and pepper. Stir in the garlic and mustard. Add the potatoes and saute for 3 minutes or until the potatoes are heated through. Season with salt and pepper. Stir in the parsley. To serve, mound the potato salad in the center of the platter. Arrange the grilled sausages around the potato salad. Serve with crusty bread and a side of Creole mustard.
CRISPY POTATOES WITH ROASTED PEPPER SAUCE
Steps:
- In a large pot over high heat, add the potatoes and cover with water by 1-inch. Bring to a boil over medium heat, then add a pinch of salt, reduce the heat and simmer until slightly tender, but not easily poked by a fork, about 10 minutes. Drain the potatoes and pour put them onto a baking sheet to cool completely.
- In a large pan add the olive oil and heat over medium-high heat. When the oil begins to swirl, add the potatoes, season with salt and leave alone to allow a crust to form, about 5 minutes. Once a crust forms on the bottom give the potatoes a toss or flip them with a spatula and allow them to crisp on the other side, about 2 to 3 minutes more. Remove the potatoes to a serving bowl with a slotted spoon. Serve drizzled with Roasted Red Pepper Sauce.
- Preheat the oven to 400 degrees F.
- Put the bell peppers, onion, garlic, and peppercorns on a baking sheet. Drizzle with olive oil and season with a healthy pinch of salt. Mix with your hands to fully coat the vegetables, and arrange the bell peppers, skin side up, so that the garlic and peppercorns can hide under the cavity of the bell pepper halves. Roast until the skin of the peppers begins to blacken and pucker, about 25 to 30 minutes. Remove from the oven and immediately put all of the ingredients and residue from the baking sheet into a bowl, and quickly cover tightly with plastic wrap. Let the peppers steam for about 5 minutes. Remove the pepper halves and, using your fingers, remove their skin by gently ripping and pulling it off, and return the peeled peppers to the bowl.
- Add the mixture to a blender along with the chili sauce. Pulse lightly until almost smooth, but still having a slight texture. Season, to taste, with salt and pour it into a small bowl.
RED POTATO AND TOMATO SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.
- In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.
POTATO-HORSERADISH CRUSTED RED SNAPPER WITH ROASTED PEPPER RELISH
Steps:
- Preheat oven to 350 degrees F.
- Season each fillet to taste with salt and pepper. Combine the potato and horseradish and spread the mixture over the top of each fillet, pressing it down so it will adhere.
- Heat the oil in a large saute pan over medium heat until almost smoking. Sear each fillet potato-side down until a crust forms, about 3 minutes. Turn the fillets over and finish cooking in the oven until done, about 5 minutes for medium. Place on a large serving platter and top each fillet with some relish. Serve any remaining relish on the side.
- In a mixing bowl, combine the bell peppers, olives, pepper flakes, garlic, thyme, parsley, vinegar, honey, and oil. Season to taste with salt and pepper. May be refrigerated up to 1 day. Serve at room temperature.
POTATO-STUFFED PEPPERS
For an eye-appealing twist on traditional mashed potatoes, serve this tempting side alongside ham, chicken or your favorite meat loaf.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Prepare potatoes with milk and butter according to package directions. Stir in dressing mix and season with pepper; set aside., Cut peppers in half lengthwise; do not remove the tops. Remove stems and seeds. Place in an ungreased microwave-safe 13x9-in. dish., Cover and microwave on high for 5 minutes. Spoon potatoes into pepper halves. Cover and microwave on high for 3-4 minutes or until peppers are tender. Sprinkle with cheese and paprika.
Nutrition Facts :
FIRE ROASTED STUFFED POBLANO PEPPERS #SP5
Make and share this Fire Roasted Stuffed Poblano Peppers #SP5 recipe from Food.com.
Provided by Karrod
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Roast poblanos over open flame. Put peppers in plastic bag and let peppers steam about 10 minutes.
- Remove charred skin, slit peppers and remove veins and seeds. Set aside.
- Grill Chorrizo in pan, breaking it up as it cooks. When almost ready, remove chorrizo and then add the potatoes to chorrizo lard. Coat potatoes and and cook until lightly brown, add chorrizo and mix together.Add a cup enchilada sauce, lower temperature, cover and cook about 10 minutes till potatoes are done.
- Fill poblanos with potato mixture and set in a baking dish. Pour rest of enchilada sauce at bottom of dish and top poblanos with the cheese.
- Bake in oven at 325 degrees for about 20 minutes until cheese melted.
Nutrition Facts : Calories 827.6, Fat 62.7, SaturatedFat 27.3, Cholesterol 150.2, Sodium 2331.2, Carbohydrate 21.5, Fiber 6.7, Sugar 5, Protein 45.4
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