Potatosmokedfishsavouries Recipes

Steps:

• Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.

Steps:

• Preheat the oven to 400°F.
• Peel and thinly slice the potatoes (a mandoline is great for this).
• Cover the bottom of a 9x12-inch baking dish with half the olive oil, and top with the potatoes in a single layer (they can overlap a little).
• Season with salt and pepper and top with the bay leaves and remaining oil.
• Roast for ten minutes, turn the pan back to front, and roast ten minutes more (by now the potatoes should be browning--if not, give them another minute or two).
• Top the potatoes with the olives and lay the fish on top, sprinkling it with salt and pepper.
• Roast the dish for an additional ten minutes or until the fish is tender but not overcooked.
• Serve immediately.

Steps:

• Preheat the oven to 375°F Lightly grease a 13" x 9" (or larger) baking dish.
• Combine salt, pepper and flour together in a shallow bowl. Set aside.
• In a sperate shallow bowl, combine potato flakes, parmesan cheese, parsley and garlic powder.
• Dip each fish fillet into flour mixture, then dip each into beaten eggs, then coat each with potato flake mixture.
• Arrange in a prepared baking pan.
• Bake, uncovered at 375 until golden and flaky, about 20 minutes.

Steps:

• Mix all ingredients together except for the breadcrumbs.
• Shape the mixture into 6 patties.
• Press each side of the patty into the breadcrumbs.
• Bake at 350 for 20 minutes.
• Enjoy!

Steps:

• Cook bacon until crisp, chop and set aside.
• Preheat oven to 375°F.
• Cut Potatoes into bite size pieces or about .5 ounces each.
• Place in a large casserole dish, season with salt, pepper and Cajun seasoning.
• Pour ½ stick of melted butter over potatoes and mix to coat.
• Bake for 50 minutes or until the potatoes are fork tender and beginning to brown.
• When the potatoes are almost done, Use a large deep skillet and add 1 stick butter, the onions, bell pepper and celery.
• Simmer for about 8 minutes until onions begin to clear.
• Add the garlic, simmer 1 minute.
• Add the lemon juice, tarragon vinegar and the shrimp.
• Season with salt, pepper and Essence or cayenne.
• Cook shrimp until just done, about three minutes.
• Add the cream cheese and sour cream, when it has liquefied add the crab meat, and stir gently to mix well.
• When the mixture is hot, pour it over the top of the potatoes in the casserole dish and smooth it out.
• Sprinkle the top with the parmesan, the chopped bacon, and spread the cheddar cheese out evenly on top.
• Bake until the cheese has melted and serve immediately garnished with chopped green onions and a few dashes of Essence.

Steps:

• Butter the bread evenly and cut each slice into 4 squares.
• Press these butter side down in muffin tins.
• Combine remaining ingredients, seasoning to taste.
• Place spoonfuls into the uncooked bread cases.
• Bake in a Mod oven 350'F - 375'F (180'C approx) for 20-30mins or until the cases and the fillings are golden brown.
• Serve hot.
• NOTE:.
• These reheat well. They also feeze well after cooking and cooling.

Steps:

• Melt butter in a 5-quart saucepan over medium heat. Cook and stir onion, celery, and garlic in melted butter until onion is tender, 5 to 7 minutes.
• Stir flour into the vegetable mixture until the vegetables are evenly coated. Pour clam juice and water into the saucepan; whisk until smooth. Add potatoes, bay leaf, and thyme to the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are tender, about 15 minutes.
• Gently stir cod into the soup. Place a cover on the saucepan and cook until the cod is flaky, about 8 minutes.
• Pour milk into the soup; stir. Simmer soup until hot, 1 to 2 minutes. Season with salt and black pepper. Remove bay leaf to serve.

Steps:

• Heat oven to 425 degrees. Pierce sweet potatoes several times with a knife, then place in foil-lined roasting pan. Roast until potatoes are soft, an hour or longer. Cool.
• Meanwhile, poach cod in salted water to cover until it begins to flake, about 10 minutes. Drain well and cool. Combine ginger, garlic, shallot, cilantro, cayenne, allspice and a large pinch of salt in a small food processor and mince, or mince by hand.
• Scoop flesh of sweet potatoes into a bowl. Discard skins. Add fish and spices and blend with your hands. Taste and adjust seasoning. Shape into four hamburger-size patties.
• Place oil in a 12-inch skillet, preferably nonstick, and turn heat to medium. Wait until oil is hot, then add one fish cake; it should sizzle. If it does not, wait another minute before adding others. Cook cakes carefully so that they brown thoroughly without burning. Turn after 5 minutes and brown on other side. Serve hot, with lime wedges and more cilantro.