I stole this recipe from the Food Network website one night, trying to entice Jason to come over. It worked and it is a fantastic fish dish (this coming from me, who more usually than not, doesn't like the taste of fish)
Ingredients:
4 pounds snapper fillets
1 1/2 cups freshly squeezed lime juice
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon allspice (I left this out, but keep it in for a more West Indian flavor)
1 tablespoon ground ginger
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 1/2 teaspoons cayenne pepper
1 medium red onion, thinly sliced
Vegetable oil
Directions:
Soak the fish in lime juice for 30 minutes in a glass pan or non-corrosive dish. Remove the fish, reserving the juice. Combine the curry powder, cumin, paprika, allspice, ginger, salt, black pepper, and cayenne pepper in a small bowl and stir until well blended. Place each fish fillet on an individual sheet of aluminum foil. Coat each fillet with the spice mixture. Sprinkle a tablespoon of the lime juice over each piece of fish. Place a mound of onion on the top of each fillet. Wrap each fillet tightly in the foil.
Remove the rack from the grill and lightly oil it with vegetable oil where the fish will be placed. Make a fire in the grill and cook for 5 minutes. Turn the fish packets and cook for another 3 minutes. Open a packet to see if the fish is done. The flesh should be opaque and the skin should pull away from the flesh; flakiness is usually a sign of overcooking.
10/4/07
10/2/07
Gougeres (French cheese puffs)
I found this recipe on the Fresh Direct website, I kid you not. I was a little suspicious at first, but they came out really well. Fresh out of the oven, these are absolutely fantastic!
Ingredients:
4 tablespoons butter
1/4 cup plus 2 tablespoons milk
1/2 cup water
1 1/4 teaspoons course sea salt
2 pinches cayenne
3/4 cup all-purpose flour, sifted with 1/8 teaspoon baking powder
3/4 cup plus 3 tablespoons grated Gruyère (from about 4 ounces cheese)
3 eggs, at room temperature
Directions:
1. Preheat the oven to 400°F. Put the butter, 1/4 cup milk, water, 1/4 teaspoon sea salt, and the cayenne in a 2-quart saucepot and set over medium heat. Bring to a boil, then add the sifted flour and baking powder. Remove from heat. Stir well with a wooden spoon and return to the heat. Cook, stirring constantly, until the dough pulls away from the side of the pot, approximately 4 minutes. Remove the pot from the heat again and transfer the dough to the bowl of an electric mixer fitted with the paddle attachment. Add 3/4 cup of the cheese and paddle on low, until just warm, about 2 minutes.
2. Add the eggs to the mixer, 1 at a time. Continue to mix the dough until smooth and shiny, about 10 minutes. The mixture should be cool.
3a. I just spoon the mixture onto baking sheets with a teaspoon (1 inch rounds, about 1/2 inch high) instead of steps 3 and 4
3. Line 2 large baking sheets with parchment paper. Place the dough into a pastry bag fitted with a #6 tip.
4. Pipe the dough into 1-inch rounds, each about 1/2-inch high. Allow about 1/4-inch of space between each gougère. Each tray should fit about 28 gougères.
5. Brush the top of each gougère with the remaining 2 tablespoons milk and sprinkle with the remaining Gruyère and some sea salt.
6. Place the baking sheets in the oven and bake for 5 minutes. Turn the trays around and continue to bake until the gougères take on a deep, golden-brown color, approximately 7 minutes more. Serve hot from the oven or keep the gougères, loosely covered, at room temperature for up to 2 hours, then reheat at 400°F for 2 1/2 minutes.
7. Bake until golden brown, approximately 7 to 10 minutes.
8. Serve hot from the oven or keep the gougères, loosely covered, at room temperature for up to 2 hours and reheat in a 400°F oven for 2 1/2 minutes.
Ingredients:
4 tablespoons butter
1/4 cup plus 2 tablespoons milk
1/2 cup water
1 1/4 teaspoons course sea salt
2 pinches cayenne
3/4 cup all-purpose flour, sifted with 1/8 teaspoon baking powder
3/4 cup plus 3 tablespoons grated Gruyère (from about 4 ounces cheese)
3 eggs, at room temperature
Directions:
1. Preheat the oven to 400°F. Put the butter, 1/4 cup milk, water, 1/4 teaspoon sea salt, and the cayenne in a 2-quart saucepot and set over medium heat. Bring to a boil, then add the sifted flour and baking powder. Remove from heat. Stir well with a wooden spoon and return to the heat. Cook, stirring constantly, until the dough pulls away from the side of the pot, approximately 4 minutes. Remove the pot from the heat again and transfer the dough to the bowl of an electric mixer fitted with the paddle attachment. Add 3/4 cup of the cheese and paddle on low, until just warm, about 2 minutes.
2. Add the eggs to the mixer, 1 at a time. Continue to mix the dough until smooth and shiny, about 10 minutes. The mixture should be cool.
3a. I just spoon the mixture onto baking sheets with a teaspoon (1 inch rounds, about 1/2 inch high) instead of steps 3 and 4
3. Line 2 large baking sheets with parchment paper. Place the dough into a pastry bag fitted with a #6 tip.
4. Pipe the dough into 1-inch rounds, each about 1/2-inch high. Allow about 1/4-inch of space between each gougère. Each tray should fit about 28 gougères.
5. Brush the top of each gougère with the remaining 2 tablespoons milk and sprinkle with the remaining Gruyère and some sea salt.
6. Place the baking sheets in the oven and bake for 5 minutes. Turn the trays around and continue to bake until the gougères take on a deep, golden-brown color, approximately 7 minutes more. Serve hot from the oven or keep the gougères, loosely covered, at room temperature for up to 2 hours, then reheat at 400°F for 2 1/2 minutes.
7. Bake until golden brown, approximately 7 to 10 minutes.
8. Serve hot from the oven or keep the gougères, loosely covered, at room temperature for up to 2 hours and reheat in a 400°F oven for 2 1/2 minutes.
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