Sunday, September 12, 2010

Fish in a Bag Tilapia Recipe . . . Red Lobster


Red Lobster is one of my favorite restaurants!

Personally, I can't visit without ordering their
fried shrimp with a baked potato and house salad.

This recipe is one of my aunt and uncle's favorites
and was no longer on the regular menu
the last time we visited.

However, they were extremely accomodating
and made it special to order for them.

This recipe is for my aunt and uncle!



Ingredients (makes 4 servings):

8 sheets parchment paper
4 servings Vegetable Mix (see recipe below)
12 lemon wheels, each cut into 1/4" pieces
4 thyme springs, approximately 3-5" each
1 tsp. Chef Paul Prudhomme’s Blackened Redfish Magic™
4 8-10 oz. pieces of tilapia, skin off


Vegetable Mix Recipe:

1 medium red onion, cut into half slices
1 medium red pepper, cut into 1-1 1/2" x 1/4" strips
2 stalks of celery, sliced into 1/4" pieces
8 oz. carrot slims
2 tbsp. of McCormick's “It's a Dilly” Seasoning Blend™
2 baking potatoes
2 tsp. kosher salt
1 tsp. black pepper
2 tbsp. fresh thyme, chopped
1 tsp. Chef Paul Prudhomme's Vegetable Magic



Preparation


Vegetables:

Wash all vegetables.

Peel the onion and cut in half.
Slice into 1/4" half moons.

Cut the red pepper into 1-2" long
by 1/4" wide strips.

Trim the celery and cut into 1/4" pieces.

Cut the potatoes in half in the middle and
then into 1/6 ths. Steam potatoes for
approximately 8 to 10 minutes or until tender.

Cool in ice water to stop cooking.

Once cooled, drain well.

Place all vegetables into a mixing bowl.

Add the following to the vegetables:

It's a Dilly seasoning blend, kosher salt,
ground pepper, chopped thyme and
Chef Paul Prudhomme's Vegetable Magic.

Mix well.



Fish:

Make 3 to 4 1/4" slices approximately 1/2" apart.
This will ensure even cooking.

Brush with liquid butter and then
season with kosher salt.

Lightly sprinkle Chef Paul Prudhomme's
Blackened Redfish Magic on the fish.



Layering the Bag:

Brush each piece of parchment paper lightly
with liquid butter (one side only).

Place 1/4 of the vegetable mixture in the
center of one sheet of parchment paper.

Place one piece on top of the vegetable mixture.

Place three lemon wheels across the fish.

Place one large thyme sprig on top.

Repeat with the other three pieces of fish.



Sealing the Bag:

Place one sheet of the buttered parchment paper
on top of one piece of fish.

Crimp the two sheets of parchment paper like a
piecrust until the bottom and the top are completely sealed.

Repeat with the other three pieces of fish.



Cooking:

Place the bags onto a cookie sheet.

Cook in a 450-degree oven for
approximately 12 to 15 minutes.

To check the temperature, insert a probe into
the side of the bag until you have reached
the middle of the fish. The temperature of the fish
should be between 140-150 degrees.

Place the bag onto a plate.

Slice the parchment open right at the table to enjoy!


Source: Red Lobster


Sunday, August 15, 2010

How to oven-dry tomatoes





Prepare:

Roma tomatoes are best for oven-drying.

Remove their stems, rinse them under water and pat dry.

Cut the tomatoes in half lengthwise. Core and remove the seeds.

Line a baking sheet with parchment paper.

Place the tomato halves, skin side down, on the parchment.



Bake:

Preheat the oven to 200 degrees.

Bake for 8 to 10 hours for tomatoes that are about 3 1/2 inches long.

Smaller tomatoes will take less time.

Start checking them after about 6 hours.

The tomatoes should be drying out and shriveling.

When done, they will be reddish-brown flat pieces about 1 1/2 inches long.



Store:

Keep them in the refrigerator for about a month or in the
freezer for six months for best quality.



Use:

Rehydrate them in hot water. Use kitchen scissors to cut them
and use on pizzas and in sauces, soups and pasta dishes.





Source:
Susan M. Selasky
Detroit Free Press Test Kitchen
July 28, 2010

Sunday, August 8, 2010

California Tamale Pie






1 lb. lean ground beef

3/4 cup yellow cornmeal

1-1/2 cups milk

1 egg; beaten

1 pkg. chili seasoning mix

1 tsp. seasoned salt

16 oz. can tomatoes; cut up

16 oz. frozen corn, drained

2-1/4 oz. can sliced ripe olives,
sliced and drained

1 cup cheddar cheese, grated



In skillet, cook meat until crumbly; drain.

In large bowl, mix cornmeal, milk and egg.

Add drained meat, dry chili seasoning mix,
seasoned salt,
tomatoes, corn and olives.

Pour into slow-cooking pot.
Cover and cook on high for 3-4 hours.

Sprinkle cheese over top.

Cook another 5 minutes.




Saturday, August 7, 2010

No-Bake Turtle Cheesecake




From the Pillsbury website...


Prep Time: 20 min ; Start to Finish: 3 hr 20 min
Makes: 16 servings

Keep cool while you make a crowd-size cheesecake. No baking required!



Crust

1 1/4 cups chocolate wafer crumbs
2 tablespoons sugar
1/4 cup butter, melted
1/4 cup chopped pecans


Filling

2 (8-oz.) pkg. cream cheese, softened
1 1/2 cups milk
1/4 cup firmly packed dark brown sugar
2 teaspoons vanilla
1 (3.4-oz.) pkg. instant vanilla pudding and pie filling mix
1/4 cup chocolate fudge ice cream topping (not hot fudge)
1/2 cup pecan halves
1/3 cup caramel ice cream topping
Whipped cream, if desired


1 . In medium bowl, combine all crust ingredients; mix well. Press mixture evenly in bottom of ungreased 9-inch springform pan.

2 . In medium bowl, beat cream cheese until fluffy. Gradually beat in milk until mixture is smooth. Add brown sugar and vanilla; beat until well blended. Add pudding mix; beat at low speed for 2 minutes. Pour mixture over crust in pan.

3 . Drizzle with fudge topping; swirl into filling with tip of knife. Arrange pecan halves over top of cheesecake. Refrigerate at least 3 hours or until firm.

4 . To serve, cut cheesecake into wedges; place on individual dessert plates. Drizzle each serving with caramel topping. Top each serving with whipped cream.





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