Check out the teeth on that fish
This is an easy and tasty way to prepare a whole red snapper.
Roasted Whole Red Snapper with Fennel
- 2-3 lb whole red snapper
- 2 bulbs fennel
- 1 lemon sliced into thin rounds
- 4-5 cloves garlic cut into thin slivers
- 1/4 cup dry white wine
- Olive oil
Cut fronds from fennel and slice into 1/4″ thick discs. Coat in oil, salt and pepper and roast in oven at 350 degrees for 20 minutes in a single layer in a large baking dish. Wash and dry fish. Cut 3 horizontal slits into main body of fish on each side all the way to the bone. Rub with oil and season with salt and pepper. Fill with half the garlic slivers. Remove fennel from oven and stir in remaining garlic. Place a line of lemon slices on top of fennel for fish to rest on. Stuff two slices lemon and fennel fronds into the fish cavity. Place fish on lemon slices and top with remaining slices lemon. Pour wine into baking dish and roast until fish is done and fennel begins to brown, about 30 minutes.
Because once a year we’re all part Irish, here are some great dishes to bring out your inner leprechaun.
The scones are just a small part of breakfast
Baked Eggs with Black Pudding Hash
I see Irish eyes a smiling
Corned Beef and Cabbage
Don’t cut off the fat
Cut in 1/8 and serve with butter and marmalade
Beef and Guinness Pie
Maybe that clover is not quite right, you try to get it looking better
Some may say that mashed potatoes are the secret to a life of happiness
Apple Barley Pudding
Layers of yummy
Apple Cake with Custard Cream
The custard makes this
Wondering what to drink on Saint Patrick’s Day? We’ve got some ideas.
Look green for Labor day.
They are always trying to take me lucky charms
Yes someone decided to take a lot of pictures of doors
The muffin tins are really showing their age
This is a great way to use up leftover mashed potatoes. They work well for dinner, breakfast, lunch and any other snack time.
Mashed Potato Puffs
- 2 cups mashed potatoes
- 3 eggs
- 1 cup shredded cheddar cheese
- 1/4 cup shredded romano
- 1/4 cup chopped green onion
- 1/2 cup diced ham
Mix everything together really well and season with salt and pepper. Spoon into heavily greased muffin tins and bake at 400 degrees until brown and done, about 30 minutes. Let cool slightly before removing from tins.
They can be eaten like a sandwich
These are a great way to use up a little leftover lamb. The dough will make six 9″ circles or 12 5″ ones.
- 2 1/2 cups unbleached flour
- 3/4 tsp salt
- 1 stick butter (8 tbsp)
- 1 large egg yolk
- 1/3-1/2 cup ice water
- egg white mixed with milk
- 3 cups diced lamb
- 1 cup diced onion
- 2 cups diced potatoes
- 1 cup diced carrot
- 2 tbsp fresh sage
- 1 cup meat stock
- 1 tsp ground turmeric
- 2 tbsp butter
Mix flour and salt together and then cut butter in. Combine egg yolk and 1/3 cup water and add to flour. Add more water slowly until a smooth dough forms. Wrap in plastic wrap and refrigerate for an hour. Meanwhile make filling. Heat two tablespoons butter in a large saute pan and cook onion over medium heat until golden. Add carrot and cook until soft. Add potatoes and stir to coat. Add meat, turmeric and sage and then add broth. Season with salt and pepper and cook until thick over low heat and potatoes are soft, about 20 minutes adding more broth if necessary. Remove dough from refrigerator and cut into six equal pieces. Roll each out to 9″ and scoop about one cup filling into center. Brush edge with water and fold dough into a half moon sealing with a fork. Cut three slits in top and place on a baking sheet lined with greased parchment paper. Continue to form until all dough is gone. Brush tops with egg milk mixture and bake at 350 degrees until golden, about 40 minutes. Serve hot.
We’re ready to plant, to start counting down the days until the farmers market is open, to actually be pleased with the way produce in the store looks, for those first leaves of arugula to pop up in the garden. For now we’ll just close our eyes and dream of the day the crawfish truck returns to the vacant parking lot near Kroger.
Scallops with Arugula and grapefruit
Make sure to get a bite of fish, grapefruit and arugula all together
If you even think it then there needs to be more cheese
It is a little slice of heaven. Sinful heaven
A sweet and savory filling
Here is another recipe featuring pesto and lamb. It is just so good together.
For the other go here.
Lamb Stuffed with Red Bell Pepper Pesto
- 6-7 lb leg of lamb deboned
- 3 tbsp pesto
- 1 large red bell pepper halved
- 1 lemon
- olive oil
Broil pepper halves until skin blackens and blisters. Remove from heat and place in a paper bag to cool. When cool remove burnt skin and puree with olive oil until it forms a thick paste. Mix pesto, zest of lemon, and pepper puree together adding enough lemon juice to form a smooth paste. Season with salt and pepper. Open up lamb and smear pesto all over leaving 1/4″ around the edge uncovered. Roll up meat tucking in sides and tie securely with kitchen twine. Roast on a rack with 1 cup white wine in the pan at 365 degrees until 130 degrees. Remove meat and let rest 20 minutes before slicing. A pan gravy can be made from the meat juices or not. If so make a simple roux, strain juices reserving some fat and about two cups liquid. Add to roux and simmer until slightly thick.