Posts Tagged ‘foodie’

Recipes for Guys Who Don’t Cook So Good

Wednesday, November 9th, 2016
Grouper Piccata

Grouper Piccata

Recipes for Guys Who Don’t Cook So Good

By  The Spoiled Spouse

Like many men of a certain age, I grew up in a home where Mom cooked a majority of the meals and those cooked by Dad involved a great deal of red meat, charcoal briquettes, and flammable liquid.  I inherited the cooking gene from my father. I refined it somewhat during college by including large doses of ground beef and Ramen noodles.

Fast forward thirty years, and I find myself married to a wonderful cook who, unfortunately, must work several evenings during the week. She and I no longer appreciate the fine culinary qualities associated with the barbecue and Ramen diet. In an effort to avoid starvation and bad blood work, I began to look for recipes that matched my love’s skill but generally allowed me the freedom to observe my favorite sporting events during preparation. So, I will periodically present a recipe which has quality that far exceeds the effort that went into the preparation. Please enjoy!

Grouper Piccata

Grouper is a meaty, white fish found off the gulf coast of Florida. Any other fish with similar texture can be substituted.

Ingredients:

  • 1 lb. grouper fillets
  • 4 tbsp. butter
  • ½ cup flour
  • Pinch of salt
  • Pinch ground pepper
  • 4 tbsp. olive oil
  • ½ cup dry white wine
  • 2 tbsp. lemon juice
  • ¼ cup capers
  • 1 tbsp. fresh chopped parsley

Cut grouper into 4 small pieces. Mix salt and pepper with flour. Dredge fillets in flour until coated.

Heat olive oil and 2 tbsp. butter in medium high heat. Brown fillets on each side. 4-5 minutes per side. Place grouper on warm dish.

Add wine, capers, lemon juice, and remaining butter in the pan. Stir with spoon to scoop up the small pieces of browned coating.

Neatly arrange filets on plates and cover with sauce and parsley.

Serve with white rice and your favorite green vegetable.

Pour the remaining wine in your best crystal and enjoy with your appreciative partner!

Editor’s Note: Once or twice per month Spoiled Spouse  will share a recipe with us. I’m hoping the next recipe is a gumbo.

Here is a new favorite cookbook:

She's the Best!

She’s the Best!

Salmon with Crème Fraîche and Asparagus

Tuesday, June 28th, 2016

unnamed-2My husband is used to eating well.

While raising our two wonderful children I cooked my way through a personal collection of seventy-five cookbooks, exploring the favorite recipes of diverse cultures. I became a firm believer that in order to truly understand what makes up a sublime plate one must be able to do more than boil water.

Flash-forward to the present—I am always looking for another challenge that involves personal growth. I am currently working as a jewelry stylist for Nordstrom while still writing, presenting to various groups at local libraries, and caring for my thirty orchids. Yes, I’m crazy busy and have less time to cook, which is why it is so nice when my husband discovers a gem of a recipe like this one. He has made it a number of times and has changed a few critical aspects. He has become a confident cook, unafraid to adjust a method that seems less than satisfactory. He has a couple of suggestions: The cooking time in the original recipe is way too short unless you want to eat raw salmon. Also, his method for preparing the potatoes is superior. He bakes the potatoes rather than boiling them. The potatoes are drier in texture, and form a crunchy platform on which to place the asparagus and the salmon. Try both methods and let us know what you think. Enjoy!

Ingredients:

4 medium red-skin potatoes
4 (6-ounce) salmon fillets
4 tablespoons olive oil
4 tablespoons butter
1 bunch jumbo asparagus, tough ends trimmed and sliced on diagonal into 1-inch pieces
2 tablespoons vermouth or white wine
¼ cup crème fraîche
Paul Prudhomme Veggie Magic
Freshly ground black pepper
1. Preheat oven to 300 degrees. Bring a medium pot of salted water to a boil over high heat. Add potatoes and boil until just tender, 20 minutes. Drain. When cool enough to handle, peel potatoes and flake into bite-size pieces. Set aside to air-dry. (Bake potatoes until cooked, cool, and chop into bite size pieces.)

2. Season salmon with salt. Spray a baking dish lightly with oil. Arrange salmon, skin-side down, in dish and cover with aluminum foil. Roast until flesh flakes when lightly prodded, about 12 minutes. Remove skin.

3. Meanwhile, melt half the butter in a large sauté pan over medium-high heat. Add asparagus and sauté until bright green, about 2 minutes. Add vermouth and simmer until just tender, about 2 minutes more. Transfer asparagus to a bowl and let cool slightly, 3 minutes. Season with salt and crème fraîche.

4. Set another large sauté pan over medium-high heat and coat with two tablespoons olive oil. Once hot, add chopped potatoes and cook until browned, 2 minutes. Season with Veggie Magic. Flip potatoes, add remaining butter and cook until crisped, 2 minutes more. Season with salt and pepper.

Attribution: Eric Ziebold/WSJ

Do You Have #bloggerstyle?

Tuesday, June 28th, 2016

Bacon_Aporkalypse_6x9_CMYK-24.25"x2.75" Post Card TemplateI am looking forward to an evening of tasty treats and great conversation as I join fellow foodies at the Riverview public library. In honor or this event I have placed two of my short stories free on Amazon.

Cookbook Club: Digital Dining.

This month’s theme is Food Blogging. Join special guest, Lois Lewandowski, local author and food blogger, who will share how her passion for food and writing about it, jumpstarted her career as a fiction writer. Choose a recipe from your favorite food blog or from the display and prepare a dish; bring it to the meeting to share with the other participants. Please bring your own place setting (cup or bowl, plate and silverware) for each meeting. Funded by the Friends of the Riverview Branch Library. #readlocal #enovaaw